Cherry lime shortbread cookies

 

Ingredients

• 1 cup butter, softened
• 3/4 cup confectioners' sugar
• 1 tablespoon grated lime zest
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup chopped dried cherries

Directions

1. In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries.
2. Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm.
3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Chocolate Crinkle Cookies

 Ingredients:

- 2 cups semisweet chocolate chips, divided
- 2 tablespoons butter, softened
- 1 cup sugar
- 2 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup powdered sugar

Directions:

In the microwave, melt 1 cup chocolate chips. Stir until smooth.

Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. 

In a large bowl, combine flour, baking powder, and salt. Gradually add to butter mixture alternately with water.

Stir in remaining 1 cup of chocolate chips. Refrigerate, covered, until easy to handle (about 2 hours).

Preheat oven to 350F. Form dough into 1" balls. Roll in powdered sugar. Place 2" apart on greased cookie sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool. 

World Peace Cookies (GF)

 

• 1+1/4 cups GF flour (I used Namaste, Bob's Red mill is usually good too)
• 1/3 cup (30 grams) Dutch-processed cocoa powder
• 1/2 teaspoon baking soda (try without it, cookies spread in a weird way)
• 1 stick plus 2 tablespoons butter, at room temperature
• 2/3 cup (120 grams) packed light brown sugar (original also had white sugar, but this is plenty)
• 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt (table salt was fine)
• 1 teaspoon pure vanilla extract
• 5 ounces (150 grams) bittersweet chocolate, chopped into small bits (if you use chips, it makes it hard to cut the cookies, so small bits or mini chips are probably best)

Method

1. Combine the flour, cocoa, and baking soda (original said sift, but I didn't)
2. Cream butter, sugar, salt, and vanilla extract together.
3. Add the dry ingredients. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.
5. Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
6. Center a rack in the oven and preheat the oven to 325 degrees F (165 C). 
7. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. Place the cookies on baking sheets, leaving about 1 inch (2.5 cm) spread space between them.
8. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be.
9. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.
10. Repeat with the second sheet of cookies.

Adapted from Korova Cookies

Scotcharoo Cookies

 Ingredients:

- 1 cup shortening
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup creamy peanut butter

- 2 large eggs
- 1/4 cup light corn syrup

- 3.5 cups flour
- 1 package (3.4 oz) instant butterscotch pudding mix
- 2.5 teaspoons baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup Rice Krispies, plus additional for sprinkling

- 1 cup semisweet chocolate chips
- 1/2 cup butterscotch chips 

Directions:

Preheat the oven to 300F. Grease two cookie sheets.

In a large bowl, beat together the shortening, butter, brown sugar, and peanut butter, until smooth. Beat in the eggs and corn syrup.

In another bowl, whisk together the flour, pudding mix, baking powder, cornstarch, baking soda, and salt. Gradually beat the dry ingredients into the peanut butter mixture. Stir in Rice Krispies.

Shape dough into balls and place on the prepared cookie sheets. Press tops of balls to flatten slightly. Bake until tops appear dry, 15-20 minutes. Let cool on pans for 2 minutes before removing to wire racks to cool completely.

In a small bowl, melt the chocolate chips and butterscotch chips together. Stir until smooth. Spread over the tops of the cookies. Sprinkle with additional Rice Krispies. Let stand until chocolate is set. 

GF Peanut Butter Cookies

•  2 C Old Fashioned Oats
• 1 1/2 c All purpose flour (GF)
• 1/2 t salt
• 1 t baking soda

• 1 C butter
• 1/2 c sugar
• 1/2 c brown sugar
• 1/2 c peanut butter
• 2 eggs
• 1 t vanilla 
• 1/2 c chocolate chips or berries

1. Combine first 4 ingredients. Cream remaining ingredients except choc chips together in separate bowl, until smooth. Add dry ingredients and chips or berries. 

2. Bake on cookie sheet (not dark) at 350 for 10 minutes.

Gluten Free PB oat cookies

 adapted from a King Arthur Flour cookbook recipe for whole grain baking, it only uses oats, no wheat flour

•  2/3 c peanut butter (I like crunchy)
• 4 T butter, softened or melted (oil didn't work well, could try plant butter)
• 1/2 c brown sugar (try 1/3 C honey or maple syrup)
• 1 t vanilla extract
• 1/2 t salt
• 1/4 t baking soda
• 2 eggs (tried ground flaxseed and water as a substitute: 4 t of each, but still needed more liquid/binder)
  
• 2 1/2 c oats (8 3/4 oz) grind at least half in a food processor)
• 1 C choc chips (smaller chips are particularly good for this)

1. Cream peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in eggs, then oats and chocolate chips. Drop dough on baking sheets (and/or save and eat as cookie dough).  

2. Bake at 350 for 11-13 minute, turning pan(s) midway through and trading racks they're on if using more than one. Cool for 5 minutes and then remove from pan to cooling rack.

Pretzel Buckeyes

 Ingredients:

- 1 3/4 cup creamy peanut butter, divided
- 1/3 cup powdered sugar
- 1/4 cup packed brown sugar
- 2 tablespoons butter, softened
- 1/8 teaspoon salt

- 3 1/4 cups coarsely chopped pretzels, divided

- 3 cups semisweet or dark chocolate chips
- 3 tablespoons shortening

Directions:

In a large bowl, beat 1 1/2 cups peanut butter, powdered sugar, brown sugar, softened butter, and salt until blended. Stir in 3 cups of coarsely chopped pretzels.

Shape pretzel mixture into 1" balls. Refrigerate on a plate or baking sheet for at least 30 minutes or until firm. It may also help to freeze the balls for 5-10 minutes immediately before dipping in chocolate.

In a microwave or on the stove, melt chocolate chips and shortening together. Stir until smooth. 

Dip pretzel balls in the chocolate; allow excess to drip off. Place on a wax paper-lined baking sheet. 

Microwave remaining 1/4 cup peanut butter for 30-45 seconds or until melted. Drizzle over truffles. Sprinkle with remaining chopped pretzels. Refrigerate until set. Best to store in the refrigerator.

Cake Mix Cookies

 Lots of possibilities using different flavors of cake mix and different mix-ins.

Ingredients:

- 2 large eggs
- 1/2 cup canola oil
- 1 package cake mix (regular size)
- about 2 cups of "mix-ins" (chocolate chips, butterscotch chips, nuts, toffee bits, etc.)

Directions:

Preheat oven to 350F. In a large bowl, beat the eggs and oil until well-blended. Gradually add in the cake mix. Mix well. Fold in the "mix-ins."

Drop by tablespoonfuls 2 inches apart onto greased cookie sheets (warning: cookies spread out quite a bit). Bake 10-12 minutes. Cool on cookie sheets for 1-2 minutes, then remove to wire racks.

GF Peanut Butter nutella thumbprints

 Ingredients

• 2 cups peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup Nutella
• Coarse sea salt

Directions

1. Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop balls of dough onto baking sheet.
   
2. Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. Press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with 1/2 teaspoon Nutella; sprinkle with salt. Remove to wire racks to cool completely.

 https://www.tasteofhome.com/recipes/flourless-peanut-butter-thumbprints/

Chocolate Orange Cookies

 

These are amazing, don't cut corners by using dried zest, use the real thing, it's great! 

Ingredients: 

1 cup unsalted butter, softened 

1/2 cup light brown sugar, packed 

1 1/4 cups granulated sugar 

1 large egg, room temperature 

1 teaspoon pure almond extract 

1 teaspoon freshly squeezed orange juice 

2 1/4 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon cardamom  

1 tablespoon orange zest (about 1 medium orange) 

4 oz dark chocolate chunks, finely chopped, plus 16 oz dark chocolate chunks for melting 

Coarse sugar for rolling, (such as sugar in the raw) 

Flake sea salt 

Additional orange zest for sprinkling

 Directions:

 1. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the sugars and beat on medium until light and fluffy. Add the egg and almond extract and beat on high speed until the ingredients are fully combined, roughly 5 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add the orange juice and continue mixing for another minute. 

2. Sift the flour in a separate bowl and mix in the salt and cardamom. Slowly add the dry ingredients to the wet ingredients 1/2 cup at a time, mixing on low speed until fully incorporated. Fold in the orange zest and the 4 oz of finely chopped chocolate until evenly distributed. Gather and remove the dough from the mixer. 

3. On a floured surface, divide the dough in half. Roll each half into a log, about 2-1/2 inches in diameter, and wrap in plastic wrap. Completely chill the dough (for at least 2 hrs, or for up to 1 week). 

4. When ready to bake, preheat the oven to 350°F. Remove one of the dough logs from the refrigerator. Roll the logs in the coarse sugar and use a sharp, serrated knife to slice the log into individual rounds, roughly 1/2" thick. Place the cookies on a large cookie sheet, roughly 2" apart and bake for 12 minutes, or until the edges of cookies are just starting to brown. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack. 

5. While the cookies are cooling, melt 16 oz of chocolate in a double boiler or in the microwave (careful not to burn the chocolate if microwaving!). Dip each cookie halfway into the chocolate to coat one half, and place the half-coated cookie on a parchment paper, or a silicone-lined baking sheet. While the chocolate is still warm, sprinkle the cookies with the flake salt and orange zest. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate set. Store the cookies in the refrigerator to ensure the chocolate stays set.

No Bake Chocolate Peanut Butter Cookies

These are super quick and easy and almost taste healthy... 

Ingredients:

- 1 cup sugar
- 1/4 cup milk
- 1/4 cup (4 tablespoons) butter
- 2 tablespoons cocoa powder

- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup smooth or crunchy peanut butter
- 2 teaspoons vanilla extract
- pinch of salt 

Directions:

Line a baking sheet with wax paper.

Bring the sugar, milk, butter, and cocoa powder to a boil over medium heat, stirring occasionally, then let boil for 1 minute.

Remove from heat. Stir in the oats, peanut butter, vanilla, and salt.

Drop by teaspoonfuls onto the prepared baking sheet. Refrigerate until hardened; store in the refrigerator in an airtight container.

Double Chocolate Chip (mint) cookies

2 C flour
2/3 C unsweetened cocoa powder
1 t baking soda
1/4 t salt
1 C (2 sticks) butter, softened
1 C white sugar
2/3 C brown sugar
2 eggs
1 t peppermint extract (optional)
6 oz. choc chips

1. Mix flour, cocoa powder, baking soda, and salt in a small bowl.
2. Beat butter and sugars until light and fluffy. Add eggs and peppermint extract. Add flour mixture. Add chocolate.
3. Drop by rounded tablespoons onto a baking sheet. Bake 8-10 minutes at 350 degrees.

Cream Cheese Cookie Cups

Ingredients:

- pre made cookie dough (we used our monster cookie recipe, but chocolate chip or any other dough would work)

- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar

Directions:

With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of each miniature muffin cup. Bake at 350F for 8-10 minutes or until lightly browned.

Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes, then remove to a wire rack to cool completely.

In a small bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add in the powdered sugar. Spoon into cookie cups. Store in the refrigerator.

Oreo Buckeyes

Here's a flexible recipe which could take many substitutions: cream cheese instead of peanut butter, any kind of cookies instead of Oreos, and any type of chocolate and toppings. 

Ingredients:

- crushed Oreos
- peanut butter (creamy or crunchy)
- powdered sugar

- chocolate chips (any variety)
- shortening

- chopped peanuts or other toppings

Directions:

Start with about 18 crushed Oreos. Mix in about 1 to 1 1/2 cups of peanut butter, then as much powdered sugar as needed to bring to a consistency that is easy to work with. Roll into balls. Freeze for several hours.

Melt chocolate chips with a small amount of shortening as needed to create fluid dipping consistency. Dip the frozen truffles in the melted chocolate, then place on a wax paper-lined cookie sheet. Sprinkle with chopped peanuts or other toppings. Refrigerate to harden.

Monster Cookies

This recipe makes about 100 small cookies, or 15 giant cookies.

Ingredients:

- 1 cup peanut butter (creamy or crunchy)
- 1/2 cup butter, softened
- 1 1/4 cups packed brown sugar
- 1 cup sugar

- 3 eggs

- 2 teaspoons baking soda
- 1 teaspoon vanilla extract

- 4 cups quick-cooking oats
- 1 cup M&Ms
- 1 cup butterscotch chips
- 1 cup salted peanuts, coarsely chopped

- 2 cups flour

Directions:

Preheat oven to 325F. Grease two baking sheets.

In a large bowl, cream together the peanut butter, butter, brown sugar, and sugar.Add the eggs, one at a time, beating well after each addition.

Add the baking soda and vanilla. Add the oats, M&Ms, butterscotch chips, and peanuts. Let stand for 10 minutes.

Stir in the flour; the dough will be crumbly.

Shape 1/4 cupfuls (for giant cookies) or tablespoonfuls (for small cookies) into balls (for giant cookies). Place on prepared baking sheets. Gently flatten cookies.

Bake for 12-15 minutes (small cookies) or 15-18 minutes (giant cookies), or until edges are lightly browned. Cool on wire racks.

Chocolate Chip Snowball Cookies

These are a lot like Russian teacakes. Makes about 5 dozen.

Ingredients (for 1/3 recipe):

- 1 1/2 cups butter, softened (1/2 C)
- 3/4 cup powdered sugar (1/4 C)
- 1 tablespoon vanilla extract (1 t)
- 1/2 teaspoon salt (1/6 t)

- 3 cups flour (1 C)

- 2 cups semi-sweet mini chocolate chips (2/3 C)
- 1/2 cup finely chopped nuts (1/6 C)

- additional powdered sugar

Directions:

Preheat oven to 375 degrees.

Beat the butter, powdered sugar, vanilla, and salt together in a large bowl, until creamy.

Gradually beat in the flour.

Stir in the chocolate chips and nuts.

Shape level tablespoons of dough in 1 1/4" balls. Place on ungreased baking sheets.

Bake for 10-12 minutes. Sift powdered sugar over hot cookies. Cool completely.

Cranberry Rhubarb Cookies

Makes 20-24 cookies.

Ingredients:

- 6 tablespoons butter, softened (substitute some applesauce?)
- 1/2 cup packed brown sugar
- 1/4 cup sugar

- 1 egg
- 1/2 teaspoon vanilla extract

- 1/2 cup flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon

- 1 1/4 cups old-fashioned oats
- 3/4 cup diced rhubarb (try cooking it first?)
- 1/2 cup white and/or cinnamon chips
- 3/4 cup dried cranberries

- 2 oz white chocolate chips (optional)

Directions:

In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla.

Combine the flours, baking soda, salt, and cinnamon. Gradually add to the creamed mixture; mix well.

Stir in the oats, rhubarb, 1/2 cup white chips, and cranberries.

Drop by tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350F for 10-12 minutes or until set. Cool on wire racks.

If desired, melt the white chocolate chips in the microwave; stir until smooth. Drizzle over cookies; let stand until set.

Deep Dish Chocolate Chip Cookie

This might be the best dessert ever.

Ingredients:

- 17 tablespoons butter, divided
- 1 cup sugar
- 1/2 cup packed brown sugar

- 2 teaspoons vanilla
- 2 tablespoons real maple syrup

- 2 eggs

- 2 3/4 cups flour (substitute 1 cup wheat flour if desired)
- 1 teaspoon baking soda
- 1/2 teaspoon salt

- 1 cup chocolate chunks
- 1/2 cup milk chocolate chips

- 1/2 cup caramel pieces
- 3 tablespoons heavy whipping cream

- coarse sea salt, to taste

Directions:

Preheat oven to 350 degrees.

Soften 9 tablespoons of butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons of butter for 10 seconds or until you can make an indent with your finger.

Use an electric mixer to cream together the butter and sugars. Add the vanilla and maple syrup; mix again until smooth. Add the eggs; beat slowly until incorporated.

Add the flour in batches, along with the baking soda and salt. Mix until a smooth dough forms. The dough should feel dry to the touch; add several tablespoons of flour as needed. Stir in the chocolate chunks and chips.

Melt the caramel pieces and heavy cream in the microwave at 30 second intervals for 1-2 minutes, until they can be stirred together until smooth.

Press half of the dough mixture into a 9-inch cast iron skillet lined with parchment paper. Pour the caramel over the dough. Top with the remaining cookie dough.

Bake for 20-25 minutes. Remove from oven, sprinkle with sea salt, and allow to rest for at least 1 hour before serving.

Peanut Butter Blondie Bars

With the consistency of a cookie baked as a bar, these tasty treats are versatile and easy to make.

Ingredients:

- 1 1/2 cups flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried oats

- 1 1/2 sticks (6 oz) salted butter, melted and cooled slightly
- 3/4 cup packed brown sugar
- 1/2 cup sugar

- 1 large egg
- 1 large egg yolk
- 2/3 cup creamy peanut butter
- 2 teaspoons vanilla

- 2 1/2 cups (approx.) of peanuts, chocolate chips, peanut butter chips, M&Ms, etc. as desired

Directions:

Preheat oven to 350F. Grease a 9x13" baking pan.

In a medium bowl, whisk together the flours, baking soda, salt, and oats.

In a large bowl, whisk together the melted butter and sugars until combined. Whisk in the egg, egg yolk, peanut butter, and vanilla, until smooth.

Fold the flour mixture into the moist ingredients, until just combined. Fold in the chocolate chips, peanuts, etc.

Spread the dough into the prepared pan, pressing flat with a spatula. Bake for 25-30 minutes or until the top is slightly golden and firm to the touch. Let cool completely before slicing.

Peanut Butter-Filled Chocolate Cookies

These are fun to make and oh-so-delicious, especially right out of the oven. Their flavor is reminiscent of peanut butter cups.

Ingredients:

- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1/2 cup white sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup creamy peanut butter

- 1 teaspoon vanilla extract
- 1 large egg

- 3/4 cup crunchy peanut butter
- 3/4 cup powdered sugar

Directions:

Preheat oven to 375 degrees. Lightly grease two insulated cookie sheets.

To make the dough: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In another medium bowl, beat the white sugar, brown sugar, butter, and creamy peanut butter until light a fluffy. Add the vanilla and egg, beating until combined.

Stir the dry ingredients into the moist ingredients; blend well. Set aside.

To make the filling: In a small bowl, stir together the crunchy peanut butter and powdered sugar until smooth. Roll the filling into 32 equal-sized balls.

Roll the dough into 32 equal-sized balls. Flatten each ball of dough into a circle in your hand; place a smaller ball of filling into the center of the dough circle, then wrap the dough around the ball of filling to cover it completely.

Place each filled dough ball on the cookie sheet, 2 inches apart. Use the bottom of a large drinking glass to flatten each cookie to about 1/2" thick.

Bake for 7-8 minutes, or until cookies are set and you can smell the chocolate. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.