Posts tagged ‘cookies’

October 27, 2011

Food: Double Chocolate Peanut Butter Reese’s Pieces Cookies.

There are combinations of foods that need to be made over and over again.

Peanut butter and chocolate are one of them.

The creamy and salty peanut butter makes these cookies cakey and rich. Oh and the sweet and salty combination is one to be repeated!

This is what happens when you take pictures of cookies right out of the oven.

Yes, I ate one. A girl needs an afternoon snack.

I wonder how long these will last?

The husband is known to consume cookies. Large amounts of cookies in one sitting.

Double Chocolate Peanut Butter Reese’s Pieces Cookies

Thanks to Lauren’s Latest for this recipe. I added a handful more Reese’s Pieces and I used cocoa powder with dark chocolate chips in it 🙂


  • 1/2 cup butter, softened
  • 3/4 cup smooth peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup semi sweet chocolate chips, melted
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup cocoa powder with cocoa chips
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 cups Reese’s Pieces


Preheat oven to 350 degrees. Line sheet tray with parchment paper.

1. In large bowl, cream butter and peanut butter together. Whip in sugars until light and fluffy, 2 minutes. Stir in melted chocolate, eggs, and vanilla. Scrape the sides of the bowl and mix again.

2. Slowly stir in all dry ingredients until just incorporated. Stir Reese’s Pieces by hand. Using a small ice cream scoop, scoop cookie dough out into rounds and flatten slightly with wet finger tips. Place onto prepared baking sheet. Bake for 9 minutes or until cookies look matte. Cool on baking sheet 3 minutes and remove to cooling rack.


August 15, 2011

Food: Chocolate Chip Cookies with butterscotch drizzle.

Chocolate chip cookies are as classic as cookies come.

 I do love classics but it is nice once in a while to spruce them up. Que butterscotch.

Melting some butterscotch chips and drizzling the melted mess over each cookie and topping them with a sprinkle of sea salt = heaven.

I used mini chocolate chips and I might have to say that they are a perfect complement to the stand out butterscotch flavor – they just melt in your mouth.

You will not bite into a solid piece of chocolate (which could be a good and bad thing) – but you will enjoy all the flavors combined into one. The nutty cookie, with the blend of chocolate and then the smoothness and contrast from the butterscotch on top! Yum.

Oh and I can not forget the star of the show. Sea Salt. When is there a time that sea salt isn’t good? It adheres to the warm butterscotch. Sweet and salty combo’s are ever so good.

Chocolate Chip Cookies with butterscotch drizzle

adapted from New York Times


  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups  light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 oz semi-sweet chocolate chips (I used the mini’s this time)
  • 1 cup butterscotch chips
  • Sea salt


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

March 22, 2011

Food: Mint Milano Cookies

First of all, I have to give a shout out to Jenna from Eat, Live, Run for this recipe. These are awesome.

The second (or maybe a few seconds) after I saw them on her blog, I knew I had to get baking.

I really love Milano cookies. And the mint ones are just over the top. I used semisweet chocolate for half the cookies and white chocolate for the other half – both with mint flavoring.

*I don’t think I put enough chocolate on mine – next time I’ll be sure to coat them real well!


  • 2 sticks butter, softened
  • 1/2 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 cup good quality semisweet chocolate chips
  • 1 cup good quality white chocolate chips
  • 1/4 teaspoon peppermint extract (x2)

Preheat oven to 350.

1. Cream together the softened butter and sugar either using an electric mixer (about 2-3 minutes). Add the flour, salt and vanilla and mix until a soft dough comes together into a ball.

2. Wrap dough in plastic wrap and chill for 30 minutes.

3. After chilling, roll dough into a log and gently slice 1/2-inch cookies. Place cookies on a lined cookie tray and bake for 20 minutes, or until the edges start to brown.

4. Remove from oven and let cool completely.

5. Melt the chocolates separately in a glass dish in the microwave during 25 second intervals, stirring well after each. When chocolate is smooth, add mint extract and mix well.

6. Slather melted chocolate on one cookie and then sandwich another cookie on top. Repeat until all cookies are sandwiched together. Let cool for a few minutes until chocolate hardens. Store in a sealed Tupperware container – if you don’t eat them all first! Enjoy!!!

Thanks again Jenna!

January 10, 2011

Food: Pure Chocolate Chunk Cookies

So you return from vacation to realize that your husband left one of his few pairs of pants at your parents home.  You think that when they arrive in a box on your doorstep it’s just the pants so the box gets thrown into your bedroom. Nope. Note to self, always open packages from Mom immediately even if you think it’s just your husband pants inside. The aromas filled the air once the dirty cardboard box was opened. Yep, a bag full of chocolate goodness was awaiting us. In an effort to get rid of all the leftover chocolate in her house from our visit over the holidays, my Mom made these delicious cookies. I can only have one, but Mr. A was delighted with handfuls. Mr. A loved how they were chewy and a little crispy on the outside – even after their 1800 mile journey to us. Enjoy.

Recipe from Best of the Best, Food & Wine, Fran Bigelow’s Pure Chocolate Chunk Cookies.

Makes 3 dozen big cookies (My Mom opted for the smaller sized cookies)


  • 12 ounces semisweet chocolate, finely chopped
  • 1 1/2 ounces unsweetened chocolate, finely chopped
  • 1 stick plus 2 tablespoons unsalted butter, room temperature
  • 3/4 cup plus 2 tablespoons brown sugar
  • 2/3 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 1 3/4 cups cake flour, sifted then measured
  • 8 ounces bittersweet chocolate, cut in 1/2 inch chunks

Preheat oven to 375 degree.

1. Line 2 cookies sheets with parchment paper or Silpats.

2. In a double boiler, melt the semisweet and unsweetened chocolate. Remove the top part of the boiler when the chocolate is nearly melted and stir until smooth.

3. In a mixer fitted with the paddle attachment, beat together the butter, two sugars and vanilla until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, stopping to scrape the bowl.  Pour in the melted chocolate and mix to combine.  Fold in the sifted flour by hand until no traces of white remain. Fold in the bittersweet chocolate chunks.  The batter will be quite thick.  Chill for 1 hour.

4. Using a scoop or large spoon, scoop 2 tablespoons of dough for each cookie and drop onto lined cookies sheets, leaving 2 inches of space between the cookies.  They will spread 3 inches in diameter. Bake for 12 to 14 minutes, or until cracked and puffed at the top.  The insides should remain moist.  Let cool on sheets about 10 minutes.  Transfer to racks to completely cool.  Store in an airtight container as long as 1 week but they won’t last that long.

*Mom’s notes – don’t use a Cuisinart to chop the chocolate- it doesn’t work. And use good chocolate- don’t skimp here.

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