Six peppermint and chocolate dessert recipes to kick off the holiday season.
Peppermint Mocha are my favorite holiday season guilty pleasure and it’s no surprise that I’ve translated a variation of that drink flavor into a few different desserts. The holiday season is upon us so it’s time to get baking!
Peppermint Dark Chocolate Covered Oreos
Peppermint Chocolate Pavlova Parfaits (gluten-free)
Peppermint Mocha Truffles (gluten-free)
Thick and Fudgy Peppermint Mocha Brownies
Big bakery-style chocolate and pistachio cookies are the ultimate cookie treat!
I feel a little bad because I’ve been keeping these cookies to myself for a few weeks now.
They are exactly what I expect a perfect bakery-style cookie to be:
Just look at these beauties! Straight out of the oven the chocolate is just perfectly melted through and through. The chopped dark chocolate makes a huge difference in getting that richness in every bite. However, if you have it in you to let them cool, the texture of the cookie will really develop. It’s a win either way!
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Cranberry and White Chocolate Pistachio Dusted Cookies
Chocolate Chunk Pistachio Oatmeal Cookies
A perfect breakfast for Christmas morning! Homemade gingerbread cooked in the skillet makes a delicious holiday breakfast treat.
It’s normal to have French toast as a mid-morning snack, right? Oh, that’s just me? Oops.
I’d actually been wanting to make this Gingerbread French Toast for a while now. And luckily, thanks to recipe testing for this recipe, I had an extra gingerbread loaf to play around with. I sliced it, stuck it in the freezer and then took it out the night before I was set to make the French toast. While the rainy dreary day was pretty bad planning for photographs, the final product was reward enough.
The French toast was so, so good that when I took a bite for tasting purposes, I immediately decided that I should eat an entire slice. Never mind the fact that I wasn’t really hungry and had brunch plans. #worthit
And while it’s not surprising that the Gingerbread French Toast was delicious fresh out of the pan, it is even better to note that upon eating the leftovers the next morning my husband said that the french toast was so good it should be on a restaurant menu. Not bad!
So if you are looking for the perfect holiday brunch item, look no further. This GIngerbread French Toast is exactly what you need on your Christmas morning menu. You can make the gingerbread loaf in advance and then just cook the French toast like you would with regular bread right before you want to eat. It’s easy at that point and doesn’t require a lot of time working in the kitchen. Do it!
Banana Pecan Bourbon Flapjacks
Giant Caramel Apple Cinnamon Bun
Whole Wheat Pumpkin Cinnamon Swirl Bread
Fudgy and gooey chocolate cookies full of intense chocolate flavor, melted marshmallows and peppermint pieces make the best Christmas dessert.
It’s beginning to smell a lot like… cookies! I made this batch of Peppermint Hot Cocoa Cookies for Matt’s co-workers as a holiday treat, but struggled not to eat many, many of them myself. Even L got to try a few bites and was not happy when I told him they were all gone. Sorry, buddy! I know the feeling.
Actually, these are similar (er, almost the same) as my other Hot Cocoa Cookies. But I didn’t feel like those photos did the cookies justice and I wanted to make another version that just screamed holiday flavors. Plus, the people in Matt’s office have been big fans of some other peppermint chocolate desserts and I knew these would be a hit.
A few things to note about these cookies: 1) They are big! They spread a lot during baking and get just a little bit gooey (in a good way) from the marshmallows so make sure to leave plenty of space between them for baking 2) They are ultra rich. If you love chocolate, like really love chocolate, like I do, these will make you very happy. 3) As a result of the gooeyness, be careful when storing them. I had no problems when I layered them with parchment paper before freezing.
Thick and Fudgy Peppermint Mocha Brownies
This Christmas dessert is a lightened up gingerbread loaf topped with an indulgent caramelized white chocolate ganache.
Something very major happened this weekend.
I had an entire day (over six hours straight!) to myself. If you are wondering why this is such a big deal I must tell you, this is the longest period of time I’ve had to do whatever I wanted since before L (almost 14 months old) was born. Seriously, it was blissful. I went to the gym, got a pedicure, painted my finger nails (who has the patience to sit at a nail salon for both?) and got a little work done. In fact, I am really proud of myself for not working the whole time.
After a full year plus of breastfeeding, it’s weird to be able to just be able to be away from L. I got so used to working everything around his feeding schedule that I forgot how to live otherwise. Freedom!
And let’s be honest, I still spent twenty minutes of my me time watching L videos. I couldn’t help myself.
I did put together this post in the final hour of my alone time so that it would be ready to publish and kick off the week. It’s a little Christmas treat that I am excited about because it you can convince yourself that it is brunch food or dessert food. The gingerbread loaf itself is sort of healthy. Some whole wheat flour snuck into the batter and I even replaced some of the butter with applesauce. As a result, it pairs perfectly with the caramelized white chocolate ganache. Together you get a wonderful sweet and spiced bite. It’s not too much sweet for a holiday brunch but it’s indulgent enough to end your Christmas dinner.
The gingerbread loaf is easy to make, it’s a basic quick-bread. The caramelized white chocolate ganache isn’t hard, but it does require a little extra attention. Caramelized white chocolate might just be one of my favorite dessert surprises (and seriously, I dislike white chocolate very much). It’s flavor is so much more complex than you might expect. It’s definitely worth the little bit of time it takes to get the white chocolate just right. Once it’s done caramelizing, you just mix it with some boiled heavy cream and pour it over your loaf! Your family and holiday guests will love this treat.
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Gingersnap Cookies with Lemon Cream Cheese Icing
Gingersnap Peach Crumble Ice Cream
Chewy Milk Chocolate Ginger Cookies
Holiday parfaits layered with peppermint whipped cream, fluffy meringue and shaved chocolate.
I’m having a bit of a moment with pavlovas. Something seemingly simple can be playful and surprising when you translate it into a new and different flavor combination. Over the summer we enjoyed a refreshing lemon berry combo then warmed up in the fall with cinnamon and caramelized apples. Now we are turning towards Christmas with peppermint and chocolate.
I’m going to be honest and tell you that my main motivation for a new pavlova recipe was the extra meringue stored in my freezer. Since I’d bagged it up and then packed a million more things in there it was somewhat crumbled so I decided to make another pavlova parfait. It’s actually the perfect dessert for serving at a dinner party because you can make pretty individual servings for everyone to enjoy. On top of that, it’s naturally gluten-free so if you have a crowd, you don’t have to worry about some dietary constraints. Dessert storage win!
This dessert was a huge hit with my friends who didn’t even get the pretty servings. Theirs got compiled into a big tupperware for easy transporting. Besides, with peppermint whipped cream no one was overly concerned with how their dessert looked.
Chocolate covered Oreos are the best homemade Christmas gift! The three different recipes for this easy no-bake treat are so much fun.
Chocolate covered Oreos aren’t exactly a new thing. I’ve been making them for years and have seen them sold in many candy stores. Usually, though, they are plain milk or dark chocolate. After spotting a variety of flavors at Trader Joe’s (and yes, I know, they aren’t technically “Oreos”), and using lots of self-restraint not to buy the big tin, I decided to make my own. That way, I was able to pick my favorite flavor combinations and control what chocolate I use! Bonus, they make a great treat for gift giving and bringing to holiday parties.
For this post I made three variations of Chocolate Covered Oreos:
Even though I love baking holiday cookies, it’s nice to change it up once and a while with something that looks extra pretty and fancy (people are always impressed with chocolate dipped anything). Plus, I can’t bring myself to give someone store-bought food gifts. Sidenote: I actually love when people buy me food gifts. Is that weird?
Happy Hanukkah!!
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Peanut Butter Caramel Candy Cups
Chocolate Covered Peanut Butter Ritz Sandwiches
Crispy buttery shorbread cookies with the warm and spicy flavors of chai.
Have you recovered from your Thanksgiving food coma enough to start making Christmas cookies yet? I’m so ready! Last year, I think I only made one batch (newborn mom life) and the years prior it was business cookie baking 24/7. I’m looking forward to a holiday season that is a little bit of a compromise. These hot cocoa cookies were technically my first batch, a warm-up you could say. These Chai Shortbread Cookies are pretty much the opposite and a very nice follow up.
In fact, sometimes I bake something that I don’t think I’ll like all that much. If it’s not screaming peanut butter, chocolate, or salted caramel, it’s not an obvious sell. But these cookies, they surprised me in a very good way. Much like the chai-spiced fondue I shared a couple of weeks ago, these cookies are full of warm spices that are so comforting. I love how you can even see the specks of spice in the cookies. Between the delicious flavor, the crisp exterior and the buttery mouth feel, these cookies really do deserve a spot on your Christmas cookie tray. And don’t forget, you can make them now and freeze them until you need them. Easy holiday planning for sure!
Chewy Milk Chocolate Ginger Cookies
Brown-Sugar Chai Spiced Caramel Fondue
Rich dark chocolate truffles with a hint of coffee and splash of peppermint. The best no-bake edible Christmas gift!
Peppermint mocha is my ultimate holiday weakness. The drink, the sweets, everything. In fact, despite the fact that I’ve mostly given up fake sweeteners and usually drink coffee sans sugar, the skinny peppermint mocha latte is my once or twice a year guilty pleasure treat that I truly savor. Last year I remember drinking one as we took L, just a newborn then, on a walk. It was a chilly late fall day and he seemed to be going through an eat-every-hour growth spurt. That peppermint mocha latte was my little break.
There is something so sinful about peppermint mocha treats. The rich deep chocolate flavor combined with a pop of mint is so satisfying. In making these truffles, I chose to go with an extra-dark chocolate for a base to keep them from being too sweet. That, combined with some instant espresso and a splash of peppermint extract, creates a great balanced flavor.
The recipe isn’t all that complicated. In fact, the hardest part is just rolling out all the truffles. I’d even recommend doubling or tripling the batch if you plan on making them for gifts or parties.
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Thick and Fudgy Peppermint Mocha Brownies
Thick buttermilk pancakes with a maple bourbon banana pecan sauce. This is the ultimate breakfast for dinner!
It might seem a bit odd to share a pancake recipe the week of Thanksgiving, but I have a few reasons for this.
This recipe comes from the new cookbook, Dinner for Two by Julie Wampler. You might know Julie from the blog Table for Two. Her cookbook features 70 dinners recipes for (duh) two. Most recipes can easily be scaled up for a family as well. I’m excited to try some of the savory dishes for Matt, L and me, but for the blog, I wanted to stick with something on the sweet side. And what could be better than indulging in a sweet pancake dinner? It’s such a treat for once and a while. Pair it with some scrambled eggs and a steamed vegetable or side salad and you have a pretty balanced meal.
This name of this recipe may make you think that it’s a lot of work, but in reality, like most of the recipes in Julie’s book, it’s actually pretty simple. If you use two separate skillets, you can basically make the topping and the pancakes at the same time and get dinner (or breakfast) on the table in less than twenty minutes. Just get your banana topping started first and let it cook while you then prepare and cook the pancakes.
A note on the final product: The pancakes and topping are quite delicious. The pancakes themselves aren’t very sweet, so I definitely recommend pairing them with the bourbon banana nut topping. If you aren’t into nuts, just leave them out. Either way, the topping is a great alternative to plain old maple syrup.
Vanilla Bean Bourbon Nectarine Bundt Cake
Brown Butter Chocolate Pecan Blondies
Pumpkin Cake with Pecan Pie Glaze
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetenTheSeason #CollectiveBias #ad
Rich, fudgy and ultra chocolatey cookies with melted marshmallows taste like the best cup of hot cocoa you’ve ever had!
It’s no secret that I love baking cookies, especially for the holidays. While I don’t bake and ship thousands of cookies to customers anymore, I still go through many, many batches to give as gifts and bring to parties. Holiday season is cookie season!
Since I like to do a lot of baking throughout the holidays, it helps to have some good go-to recipes that are fairly easy (none of that messy rolling dough, etc.) and exceptionally delicious. It’s even better when I can find some inexpensive ingredients (thanks, Walmart!) that happen to come together to make an ultra rich and satisfying cookie. And this Hot Cocoa Cookie is all that and more. In fact, quite a few people said it was the “best” cookie they’d ever had.
(Just an aside, I had to go to Walmart TWICE to get the ingredients I needed because the first time I actually FORGOT my wallet. Each time, I was happy to find all of the baking ingredients conveniently set up for holiday baking.)
These cookies start with a lot of chocolate (BAKER’S Unsweetened Chocolate and BAKER’S Semi-Sweet Chocolate), almost a full POUND in one batch. Then they are finished with more chocolate (chips) and JET-PUFFED Miniature Marshmallows. The cookies are super fudgy and the ultimate chocolate experience. Imagine the best hot chocolate you’ve ever had, not the kind from the packet, the kind where you are basically drinking liquid heaven, and then transform that hot chocolate into a cookie.
Be sure to visit your local Walmart for your own holiday baking inspiration!
Smoked Sea Salt Chocolate Fudge Caramel Cookies
New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!
There are people who eat coffee cake as it’s probably intended, all of the components in one bite. And then there are the rest of us (most of us?), who are inclined to eat all the crumbs off the top to leave behind a sad and naked cake. For my fellow crumb lovers, this cake is for you.
Thick crumb topping, and I’m not messing around, we’ve got a real 1:1 ratio of cake to crumb, tart cranberries and a light vanilla cake base come together for the ultimate New York style crumb cake. This is the quintessential cake for breakfast or the “surprise, I wasn’t expecting that for dessert but I’m oh so glad it’s here” cake. This big crumb cranberry coffee cake would add a lovely surprise to your Thanksgiving dessert spread. Or, if you are really planning ahead, store this in your recipe box for Christmas brunch. The cake makes a substantial 15 servings which is perfect for a big holiday brunch or even better for picking at throughout the day. A slice here, a slice there, and a few extra crumbs off the top is exactly how I’d like it.
Upside-Down Banana Caramel Coffee Cake
Cranberry Apple Shortbread Bars
Chewy cookies loaded with dried cranberries and white chocolate chips then coated with layers of MORE white chocolate AND pistachios.
Last week I needed a dessert to use as a thank you gift and wanted something pretty and portable. Cookies are always great for that sort of thing but this time I felt like jazzing mine up. I started with a brown sugar cookie dough base, loaded them up with white chocolate and cranberries (always a good sweet and tart flavor combination) and then dipped them in more white chocolate. The addition of pistachios was key for a bit of salt and a nice little crunch. Who needs sprinkles when pistachios are pretty AND add flavor?!
I’ll definitely be keeping this recipe up my sleeve when it comes time for holiday baking. Maybe I’ll even swap in fresh cranberries when the season permits!
Whipped Caramelized White Chocolate Ganache
Cranberry Chocolate Chunk Brown Butter Cookies
Big chocolatey cookies full of Mega M&Ms.
I’m very aware that I eat my feelings. Tired, sad and stressed always lead me to chocolate, carbs, ice cream, cookies or all of the above. I try not to go overboard and realize that this isn’t the healthiest way to deal with emotions. But frankly, I don’t think there is anything wrong with a cookie or two to lift the spirits.
The last month or so has been a bit of a roller coaster and after a particularly rough ten days my daily dose of chocolate was part of what was keeping me sane. I was overdue for some baking and decided to make something that could fulfill everything I was craving; warm, chocolatey and comforting carbs. Baking, photographing, and then also eating these cookies made me feel just a bit better. The bright colored M&Ms and pretty napkins were another visual way to boost my mood. I took advantage of a few minutes when the sun was actually out to take capture that.
And most importantly for you, this recipe was a success. The chocolatey base and gigantic chocolate candies (where have these Mega M&Ms been all my life?) will cure any chocolate craving you might have. Oh yeah, and they are fast and easy, too. You don’t need to chill the dough at all before baking them.
Salted Brown Butter M&M Cookies
Rich and fudgy chocolate cookies filled with caramel and dark chocolate chips and seasoned with smoked sea salt.
Are you still adding to your cookie baking list for the holidays? I hope so, because these babies are very deserving of a spot. The cookie itself is ultra rich and like a fudgy brownie in the center. Outside there is a slice crisp around the edges. To top that off, the flavor of the chocolate is dark and almost sinful but balanced with sweet caramels and flaky smoked sea salt. And by the way, they are pretty easy too. They bake up consistently EVERY time I make them. And bonus, you don’t have to chill the dough at all. These cookies will be ready for your enjoyment within an hour from start to finish. If you are making big batches for holiday gifts, just double the recipe below!
Yes, they are as good as they look.
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Salted Caramel & Peanut Oatmeal Cookies
Fudgy Mocha Brownies with Espresso Sea Salt
Sweet and Salty Toll House Pie
This recipe for Double Dip Mints was inspired by one of my favorite candy stores. Homemade milk chocolate dipped peppermint patties are even better than the original candy you are used to!
In all of my summers of going down the shore, there are definitely mixed memories of people and events that seem to be somewhat of a blur at this point. Aside from a few special moments, without a doubt, one of my favorite things about the annual trips is visiting Jagielky’s, an unbelievable chocolate store with a vast selection of homemade sweets. I’m not even really a candy person in general, I can usually take it or leave it, but their chocolates are to-die-for. The homemade caramel in the cashew turtles is just perfect and their almond butter crunch bars (milk chocolate and almond covered toffee) are one of my favorite treats in the world. My mom and sister love their homemade marshmallow-filled chocolates and I never leave without a chocolate covered Oreo for Matt. But there is one candy that always seemed to me so simple yet so genius and I had to recreate it, the Double Dip Mint.
The Double Dip Mint is really very straight forward. It is basically like someone took a peppermint patty and then dipped it in milk chocolate. So instead of one type of chocolate coating, you get two. So for those of you who haven’t picked sides on milk versus dark, these are perfect for you. My homemade version might not be quite as delicious as the specialty treat I’ve been buying for years, but it’s pretty darn close. Plus, this time of year I’m not heading to the shore so making them myself is necessary.
I worked off of Christina’s peppermint patty recipe and increased the volume so that you could sneak a few for yourself and then gift a dozen to a friend for the holidays. Feel free to double or triple the recipe as needed!
Mint Cookies & Cream Buttercream Cups
Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor.
Sometimes you just need a great brownie. These peppermint mocha brownies are the perfect holiday brownie for this season’s festivities. Thick, fudgy, rich and decadent… the peppermint mocha combination is a holiday favorite around here and it is hard to beat in brownie form. I’m partial to a super fudgy brownie with a crackly top and that is exactly what you get with this treat!
Fudgy Double Creme de Menthe Brownies
Fudgy Brownie Ice Cream Sandwiches
An easy last minute dessert recipe for Thanksgiving. These cranberry apple shortbread bars are a delicious holiday treat.
I love any excuse to use this shortbread recipe. It’s seriously buttery, slightly chewy and lightly crispy on the outside. Plus, the basic flavor lends itself to almost any type of filling. I’ve done Meyer Lemon Shorbread Bars, Blueberry Rhubarb Shortbread Bars and even adapted it into an Easy Lemon Shortbread Cookie. I kind of wish I didn’t love it so much because… well, so.much.butter., but I just can’t help myself.
For the holidays I thought it was time to break out the shortbread recipe and layer it with a seasonal fruit filling. I’ve always loved apples and cranberries together and they work really well here. Both fruits are on the tart side so it isn’t a super sweet filling, but sometimes you actually want a dessert that doesn’t kill you with an overwhelming sensation of “hello, sugar.”
These bars were one of the last desserts I made pre-baby. After eating an entire row of them (whoops, that’s what 39 weeks plus will do to you), I froze the rest to save for the bris or baby visitors. They defrosted wonderfully and now I wish I had more!
Thanksgiving is just a couple of days away but this recipe is easy enough to add in as a last minute treat. Make them tomorrow or Wednesday and they will be perfect for serving on Thursday. Just make sure they are stored in the pan and tightly wrapped with foil or removed and tightly wrapped that way.
Cranberry Chocolate Chunk Brown Butter Cookies
Chewy ginger-flavored brown sugar cookies filled with milk chocolate chunks. This is a great holiday cookie!
I have a bit of a weakness for ginger cookies. My dad loves gingersnaps, but unless they are super crunchy (ahem, teeth-breakingly so), he will probably tell you they are underbaked. I, on the other hand, like crunchy, chewy, crispy, really any texture as long as you have a great ginger flavor.
This cookie is a spin on the cookies I made for these ice cream sandwiches over the summer. I made a couple of small changes including enhancing the ginger flavor in order to balance the addition of the sweet milk chocolate. Again, this is definitely NOT a gingersnap, but a brown-sugar-based cookie full of ginger flavor. Make them now and maybe double the batch so you can freeze some for Christmas. They would also make a great addition to any cookie gifts you are putting together. Just make sure you chill the dough as directed to ensure that the flavor is in full force and the texture is the perfect balance of a chewy center and crispy edge.
Gingersnap Peach Crumble Ice Cream
Ginger and Lemon Ice Cream Sandwiches
Brown Sugar Cupcakes with Cinnamon Ginger Buttercream & Ginger Cookie Pecan Brittle
Baking and freezing cookies is a great way to reduce holiday stress. Here are 30 of my favorite recipes for cookies that you can bake ahead of time and freeze for a month or two for holiday gifting! 
I learned from my mom. When it comes to entertaining, she and I are a lot alike. We plan in advance, we make lists, and we think about desserts as if they are the most important thing on the planet (duh). For years, my parents threw a big holiday party for of their friends. It was nice to see them work together to plan, execute and host… it’s definitely influenced how I go about celebrating holidays and special occasions today. Anyway, when it came to dessert, my mom was notorious for a major dessert table (before dessert tables were even a thing). We joked that she would have an entire dessert per couple (or per person??) but really what could be more fun? The thing is, you can’t possibly entertain thirty plus people and expect to make everything two to three days in advance. Well, unless you want your kitchen to be a disaster, your sleep to be non-existent and your stress level to be through the roof. Instead, my mom developed a system of baking and freezing in advance for the items that would be just as good as freshly made. Among those items, cookies always worked so well. Just bake them when you have some time, stick them in a ziplock bag, label that bag (I admit that this is one thing I actually taught my mom), and freeze for up to two months. It’s also helpful to keep a running list of what you actually have baked so that you don’t have to check your freezer inventory every day! The morning of your party, keep the cookies sealed in their bags and let them defrost at room temperature. Within a few hours your cookies will be ready to go!
How to Bake and Freeze Cookies for Holiday Gifts
1. Bake cookie of choice as directed.
2. Allow cookies to cool completely.
3. Place cooled cookies in flat layers in ziplock bags.
If the cookies are gooey or tend to stick to one another, separate layers in the bag with parchment paper.
4. Use a permanent marker to label the bags (include number of cookies, type, date of baking). Add cookies to a running inventory list.
5. Store cookies in freezer for up to two months.
6. When ready to defrost, take bags of cookies out of freezer. Keep the bags sealed and allow the cookies to defrost at room temperature for several hours.
7. Plate cookies when ready to serve or package them for gifting.
Thirty Cookies to Bake and Freeze for Holiday Gifts
Fun Flavors
Big, Chewy, Sweet and Salty Peanut Butter Cookies (how-to video here)
Chewy Chocolate Chip Cookies (a great basic)
Chocolate Chip Mandelbread (a family favorite)
Chocolate Chunk Pistachio Oatmeal Cookies
Doughy Chocolate Chunk M&M Cookies
Espresso Salted Dark Chocolate Biscotti
(Fresh) Cranberry Chocolate Chunk Brown Butter Cookies (<-one of last year’s favorites)
Peanut Butter Cup Heath Bar Brown Butter Cookies
Rugelach, Three Ways (Cinnamon & Chocolate, PB&J, Milk Chocolate Toffee)
Salted Brown Butter M&M Cookies
Salted Caramel & Peanut Oatmeal Cookies
The Best Loaded Peanut Butter Cookies
Cookie Sandwiches
Chewy Chocolate Cookies with Peanut Butter Filling (<-one of my favorite early recipes)
Chocolate Chip Toffee Oatmeal Cookies with Peanut Butter Frosting
Cookie Butter and Salted Caramel Cookie Sandwiches (<-one of the most popular recipes on the blog)
Espresso Cookies with Salted Caramel Ganache
Gingersnap Sandwich Cookies with Lemon Cream Cheese Icing (<-got SO many recipe requests from friends on this one)
Mini Chocolate Chip Cookies with Mocha Ganache
Mini Confetti Cookie Sandwiches (Just swap the colors to whatever holiday you are celebrating!)
Oreo Overload Cookie Sandwiches
Gluten-Free Cookies
Brown Butter Chocolate Chip Cookies (GF) (<-you won’t be able to tell they are gluten-free)
Chewy Ginger Cookies (GF)
Chocolate Chunk Meringues (GF)
Easy Chocolate Chunk Cookies (GF)
Flourless Chocolate Almond Butter Cookies (GF) (<-beyond easy)
Mint Chocolate Chip Meringues (GF)
Happy holiday baking!
This giant cinnamon roll is oozing with a gooey caramel apple and topped with a perfect cream cheese glaze.
I think Matt put it perfectly when he said, “You know how when you eat a cinnamon roll and the middle is the best part? This is like getting almost only the middle!”
Seriously, though. I’ve been drooling over Audra’s giant cinnamon roll for months. I’m always a little leery of baking with yeast so I procrastinated making one of my own for a while. Well, if I regret anything, it’s waiting so long to make this because it’s definitely one of the most delicious things to ever come out of my kitchen. In fact, I had given a slice to someone in our building and an hour later he called me just to say it was the best cinnamon bun he has ever had.
Since I so rarely bake something special like this, I wanted to make it extra special by loading it up with a caramel apple filling. After cooking the chopped apples in a skillet with some butter and brown sugar they pretty much tasted like candy. I was tempted to just start spooning them into my mouth but I wanted to make sure there were apples everywhere in this giant cinnamon bun.
While the process to make this is a bit on the messy side and there are a few different steps, it’s actually quite easy. The hardest part is waiting for your cinnamon bun to finish baking (and photographing in my case). Oh and maybe scrubbing the gooey dough off of the counter…
Since it’s one giant cinnamon bun, you don’t necessarily have to share…
Make these hearty pistachio muffins for a holiday brunch with friends!
I made it through the weekend, and pretty much in one piece.
The last seven days were by far the busiest, craziest and most overwhelming of the season so far. I could not be more thankful for my family and friends that chipped in on baking, packaging, box making, card writing and over-the-phone stress calming (there may have been tears).
But enough of that (because I’m still in too much of a haze to really reflect and write). Onto these muffins! My pistachio loving dad has been requesting pistachio muffins forever so when we went to my parents for brunch a few weeks ago (feels like forever ago!), I knew I had to finally make him some. I opted to make mine slightly healthier than recipes I’ve seen and omitted the green food coloring, but you can definitely add a few drops if you want GREEN pistachio muffins!
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Pistachio Cupcakes with Brown Sugar Buttercream
Cranberry & White Chocolate Pistachio Dusted Cookies
This double crusted cranberry apple pie is full of a melt-in-your-mouth fruit filling and covered in flaky pastry dough. Wow your Thanksgiving guests with this holiday pie.
Scroll to end of post for giveaway details.
After making my Fancy Holiday Chocolate Pecan Pie, I couldn’t wait to use my new pan again. And since I knew I wanted this pie to be another showstopper, I decided it was time to overcome my fear of top-layer pie crust. I had to go big or go home.
As I mentioned before, I am up to my ears in cranberries so it wasn’t hard to decide to use them in a pie. I’ve had huge success with cranberries and apples before so I figured that a cranberry apple pie would be perfect. I used the same base dough as the pecan pie but went to Cooks Illustrated for the method of putting the pie together. It gave me a lot more confidence in putting this dessert together to have very clearly laid out instructions. And excuse me while I do pat myself on the back for a second because look at that gorgeous crust!
I’m almost sad that Pie Week is ending because I think I just got hooked on pies.
Have you checked out all of the amazing recipes? Which ones will you be making for Thanksgiving?
Toasted Coconut Caramel Cream Pie – The Baker Chick
Chocolate Drizzled Pecan Pie Bites– Nutmeg Nanny
S’mores Hand Pies– Chocolate and Carrots
Pumpkin Coconut Pie– Dessert for Two
Chocolate Pudding Pie– Eats Well with Others
Cranberry Apple Pie– Keep it Sweet Desserts
Caramel Chess Tart- Bake or Break
Pumpkin Ice Cream Pie with Chocolate Almond Bark- Tracey’s Culinary Adventures
White Chocolate Peppermint Cream Pie– Dinners Dishes and Desserts
Smoked Salmon and Spinach Quiche– Country Cleaver
Apple Pie Ice Cream– Carla’s Confections
Triple Fruit Slab Pie– Foodie with Family
And let me just say, we are ending Pie Week on a high here because I have ANOTHER extra special giveaway, this time from Kitchen Aid!
Thank you so much to Kitchen Aid for sponsoring this giveaway!
And if you haven’t entered them yet, there is still a chance to win a $500 Amazon gift certificate and a Cabot Cheese / King Arthur Flour package!
This post contains affiliate links.
Cranberry Apple Shortbread Bars
Cranberry Chocolate Chunk Brown Butter Cookies
This chocolate pecan pie is the perfect addition to your fall holiday table!
Get excited because in addition to yesterday’s awesome Amazon gift certificate giveaway, I have a few more giveaways coming your way this week (scroll down for details). Oh right, and lot’s of pie! A few other bloggers and I are sharing pie recipes all week long. The perfect week before Thanksgiving treat, I’d say!
To start things off, I’ve got what I decided to call a “Fancy” Holiday Chocolate Pecan Pie. I’m completely enamored with the shape of this pie and the pile of pecans above crust level. This is the sort of thing that will look gorgeous on your Thanksgiving table.
And now for the giveaway! Today through November 25th you can enter to win a pretty awesome prize pack from King Arthur Flour (flour, spices, a pie plate AND a rolling pin) and Cabot (gift basket full of cheese and other fun products)! There will be two winners which is really exciting. US entrants only.
A huge thank you to King Arthur Flour and Cabot for sponsoring this giveaway!
Looking for more Pie Week recipes?
Brown Butter Apple Custard Pie from The Baker Chick
Bourbon Apple Hand Pies from Nutmeg Nanny
Pumpkin Pie Croutons from Chocolate and Carrots
Mini Pumpkin Pies from Dessert for Two
Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others
Fancy Holiday Chocolate Pecan Pie from Keep It Sweet Desserts
Chocolate Pecan Tart from Bake or Break
Apple Cherry Galette with Kettle Chip Crumble from Country Cleaver
This post contains affiliate links.
Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping
Sweet and Salty Toll House Pie
Looking for a new way to use up your extra cranberries? Cranberries get an upgrade in these brown butter cookies that are loaded with rich dark chocolate chunks.
I have to tell you, these cookies surprised me! They are so much better than I even expected. Tart cranberries, rich dark chocolate (a lot of it) and chewy brown butter cookie dough work together pretty perfectly.
The idea came about because I have a giant bag of cranberries in my fridge. Thanks to Costco, it is less expensive to buy about one billion pounds of cranberries than it is to buy one pound. Well, something like that. The first thing I made with them was pie (recipe coming soon). That barely made a dent! This past weekend I made my winter fruit crisp but still, SO many cranberries.
Anyway, I thought throwing the fresh cranberries into a cookie would be a fun treat for the holiday season. I was so right. Not only do these cookies taste amazing (and are um, addicting), but they also look pretty too. The pop of fuchsia is a nice addition to your typical cookie plate. Make these cookies for Thanksgiving, Christmas or your next cookie swap. Oh, and probably double the batch. You will want extras.
This post contains affiliate links.
Cranberry and White Chocolate Pistachio Dusted Cookies
Cranberry Apple Shortbread Bars
I have so much I want to say and tell you about what is going on here at Keep It Sweet Desserts, but my thoughts are coming through in a pretty chaotic stream of consciousness so I’ll hold off until things calm down a bit!
For now, though, I can say, I am SO happy I planned ahead and sent out my Food Blogger Cookie Swap packages early this year. If I had waited, my cookies would have been who knows what and my photos rushed and blah. I took these photos a few weeks ago when I was enamored with the wonderful chew in the cookie and fragrant aroma coming out of my kitchen. For the swap, I wanted to make something that combined some of my favorite elements of a cookie, chew and salt. While the brown butter flavor was only slightly apparent in the final product, the texture of these cookies and overall taste more than made up for that. I sent my cookies to Angie, Crystal, and Michelle, I just hope they agreed!
And of course I enjoyed receiving cookies in the mail for myself (such a nice change of pace!) from some wonderful bloggers. Caroline (who I already adore) made wonderful florentines. I was so impressed that she packaged them without them breaking at all! Felice sent great Rosemary Lemon Shortbread cookies, the smell was amazing! And finally, I got some terrific Cherry Chocolate Pecan Oatmeal Cookies from Cher. What better way to find new blogs than by exchanging cookies?!
Oh, and want to know what’s keeping me busy lately? Mostly this, a ton of this, and quite a bit of this. Yes, I may or may not be turning into an actual baked good.
Peanut Butter Cup Heath Bar Brown Butter Cookies
Gluten-Free Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chunk Cookie Cake
1 week. 7 days. Some amount of hours that does not feel like enough.
That’s how much time there is until Thanksgiving. Don’t get me wrong, I’m so excited for the holiday, but boy did things get crazy really fast! It seems like just yesterday I was in the summer lull and just like that I’m organizing and delegating (SO thankful for family members who like to help!) for Thanksgiving dinner all the while coordinating hundreds of corporate orders to go out over the next 30 or so days.
My current mantra: do anything and everything possible ahead of time. If I had the space, I’d have all of my UPS boxes made and piled for the mass exodus that will be taking place in the form of Fudgy Caramel Pecan Brownies. I’ve even started chopping the gazillion pounds of chocolate that will be transformed into Peppermint Mocha Cookies, Peanut Butter Cup Stuffed Triple Chocolate Cookies and so on. I actually thought I was so smart to pull out the food processor to help but when it started to smell like fire I decided that chopping would be my arm workout for the day. If there is one added benefit to being super busy that I didn’t expect, it would be the fact that I don’t actually have to workout because this job can be extremely physically demanding.
Anyway, back to my main point, getting ahead. I have a gazillion amazing desserts planned for our Thanksgiving dinner (between my mom and I there might be more desserts than people), but I’m definitely trying to get some done in advance and sneak them into my day when I have a few free moments. That is where these No-Bake Rice Krispie Toffee Fudge Candy Bars come in! They took almost no time to make (oh, except for that chopped chocolate that you know I love…), and once they are done you can stick them in the freezer until the day you want to eat them. Not all holiday desserts have to be complicated!
Looking for other EASY desserts to add to your holiday menu?
Easy Low Fat Pumpkin Sheet Cake
Chewy Ginger Cookies {Gluten-Free}
Chocolate Covered Cookie Butter Pretzels
Six Fun and Easy Ice Cream Desserts
White Chocolate Cinnamon Bun Rice Krispie Treats
22 Easy Desserts That Make You Seem Like a Pro
Today I’m guest posting over on All Day I Dream About Food. In case you’ve never been to Carolyn’s blog, she has an impressive collection of low carb and gluten-free desserts. The woman has a real talent in the kitchen! These cookies are another example of easy gluten-free baking: No complicated ingredients and so easy to make! Definitely go to say hi and see the recipe.
In other news, if you want to try some desserts on my website Julie at Willow Bird Baking and Lynn from The Actor’s Diet are hosting Keep It Sweet Dessert giveaways! Be sure to check them out.
So here’s the thing. I used to hate lemon desserts. And I used to hate shortbread. But that was when I thought all lemon desserts tasted like the filling to lemon meringue pie (still grosses me out) and all shortbread was boring and flavorless.
But at some point in the last couple of years, something clicked. And while it would do my body good to become more picky about what range of desserts I will eat, my palate started to appreciate those two categories of sweets.
Some things can have a lovely lemon flavor but they don’t have to be sickeningly sweet. Shortbread can be chewy and buttery and wonderful. Who knew?
So when I had a minor baking mishap in the kitchen a few weeks ago and ended up half-way to shortbread dough, it occurred to me that I didn’t need to throw away the pound of butter that I’d already creamed. Instead, I should make lemons out of lemonade take advantage of the ingredients I had on hand and make something else.
The end result was a pleasant surprise. Chewy shortbread cookies with just the right amount of lemon- not overpowering, but refreshing. And refreshing is good when biting into a rich shortbread cookie.
If you want an even stronger lemon flavor, you could probably add some lemon zest to your batter. But I’m still easing into this lemon dessert thing so I’ll stop while I’m ahead.
Easy Lemon Shortbread Cookies
Yield: Makes 5 1/2 dozen cookies
Ingredients
4 cups all purpose flour
1 pound (4 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups powdered sugar, sifted
4 tablespoons lemon juice (~3 lemons)
1 tablespoon vanilla extract
1/2 teaspoon salt
Cooking Directions
Pre-heat oven to 350 degrees
Line baking sheets with parchment paper or slipat; set aside
Sift flour; set aside
Cream butter and sugars until light and fluffy
Add lemon juice, vanilla and salt and beat until well combined
Stir in flour
Scoop with a medium cookie dough scoop (2 tablespoons each) onto prepared cookie sheets about 2 inches apart
Bake for ~15 minutes or until very light brown around the edges
Allow cookies to cool on cooling rack
What type of dessert did you used to hate but learn to love?
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I decided to get a little crazy with my last holiday cookie. Rugelach is a traditional Jewish dessert, perfect for Channukah. However, I’m pretty sure that these would be welcome on any Christmas table as well.
So instead of making a traditional version of rugelach, I took the basic cream cheese dough and added a few flavor combinations that I love right now.
Chocolate and Cinnamon: just enough sweetness from the cinnamon sugar mixture
Peanut Butter and Jelly: Do I even need to say more?
And Milk Chocolate and Toffee: Um, yes I did.
It might be a little bit of production to make a cookie where you have to chill the dough, roll it out, fill it and then bake, but it is well worth it!
And three different flavors isn’t really a big deal since you separate the dough into three sections anyway. Holiday baking project with the kids or a friend? I think so!
Rugelach, Three Ways
Makes ~45 cookies
Ingredients:
Dough
1 cup (2 sticks) unsalted butter, softened
6 ounces cream cheese, softened
2 3/4 cups all-purpose flour, separated
1/2 cup confectioners sugar
Fillings:
Cinnamon Chocolate Rugelach
4 tablespoons granulated sugar
1 teaspoon cinnamon
2/3 cup mini semi-sweet chocolate chips
Peanut Butter and Jelly Rugelach
1/2 cup jelly (any flavor, I used a mixed berry)
2/3 cup peanut butter chips lightly chopped
Milk Chocolate Toffee Rugelach
1 cup milk chocolate toffee bits
Optional: additional milk chocolate for melting
Directions:
Prepare dough
Beat together butter and cream cheese on high speed until light and creamy
Stir in 2 1/4 cups flour just until combined
Separate dough into thirds and mold into separate disks; wrap each disk tightly with saran wrap
Chill dough in refrigerator at least two hours or until dough is firm (can chill up to several days)
When dough is chilled, put together rugelach, one disk and filling at a time
Pre-heat oven to 350 degrees
Line a cookie sheet with parchment paper or a slipat and set aside
Mix remaining 1/2 cup flour and confectioners sugar
Spoon some of flour mixture over counter
Roll out dough into a long rectangle using additional flour mixture as needed (height of the rectangle should be ~4 inches) so that dough is about 1/8 of an inch thick
To make cinnamon chocolate rugelach, combine cinnamon sugar mixture; pour enough over dough to create a thin layer of cinnamon sugar going all the way out to the edges
Pour chocolate chips over cinnamon sugar
Use a sharp knife (a pizza knife works well), to cut long thin triangles out of the rectangle; the length of the triangles should be dictated by the height of the rectangle
Now you can roll your rugelach; take the shortest edge of the triangle and roll it tightly towards the other end until the dough has formed a crescent
Repeat process with the remaining cinnamon and chocolate covered dough
Place unbaked rugelach onto prepared baking sheet 1/2 – 1 inch apart from one another
Bake for 18-20 minutes or until edges have turned golden brown
Repeat the process for Peanut Butter and Jelly Rugelach
Once dough is rolled into a thin rectangle, spread with a thin layer of jelly
Pour chopped peanut butter chips over jelly
Slice dough, roll and bake as instructed above
Repeat the process with remaining dough for Milk Chocolate and Toffee Rugelach
Once dough is rolled into a thin rectangle, spread with a layer of milk chocolate and tofee pieces
Slice dough, roll and bake as instructed above
Once Milk Chocolate and Toffee Rugelach are done, drizzle with melted milk chocolate
Which rugelach flavor would you like best?
[pinit]
Please don’t be mad at me.
It’s just that I’ve had this recipe for weeks and have been holding it in the backlog so that I didn’t completely overload you with cookies. Meanwhile, almost every person who has eaten one of these has asked me for the recipe.* Biting into one of the gingersnap sandwich cookies is one of those moments when you stop and say, “oh, so this is what Christmas tastes like.”** Spicy and crunchy gingersnaps balanced by a light and creamy cream cheese frosting.
*why yes I am able to share my cookies from time to time
**Disclaimer: I don’t even celebrate Christmas
This is the kind of cookie that you will enjoy so much that a few dozen cookies bites later you’ll have momentarily forgotten your infatuation with chocolate and peanut butter. Yes, I’m pretty sure that you will forgive me for the delay as soon as you make them.
Gingersnap Cookies with Lemon Cream Cheese Filling
Makes 4 dozen cookie sandwiches
Gingersnaps:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 teaspoon ground white pepper
1 cup (2 sticks) unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/3 cup molasses
Whisk dry ingredients (flour through white pepper) in a medium bowl; set aside
In a large bowl beat butter and sugars with an electric mixer until
light and fluffy
Beat in egg and then molasses on medium speed until well combined
Reduce mixer speed to low and slowly add in the dry ingredients just
until combined
Place prepared dough on a large piece of saran wrap and wrap tightly;
chill dough in refrigerator for 2 hours (up to 24 hours is fine) or
until dough is firm
Pre-heat oven to 350 degrees and line baking sheets with parchment paper
Scoop 2 teaspoons of cookie dough per cookie and roll into balls
Place dough balls on cookie sheets 1-2 inches apart
Bake for 12 minutes or until cooked all the way through
Set cookies aside to cool and prepare filling
Lemon Cream Cheese Filling:
½ of an 8-ounce block of light cream cheese softened at room temperature
4 tablespoons (1/2 stick) unsalted butter, softened at room temperature
1 tablespoon fresh lemon juice (1/2 lemon)
1/8 teaspoon salt
2 cups confectioners’ sugar*
Use the whisk attachment of an electric mixer to beat butter and cream
cheese on high speed until light and creamy
Mix in lemon juice and salt
Add in sugar ½ a cup at a time or until at desired consistency (*2
cups was the perfect amount for me but if you want a thicker texture
you may want to add up to another ½ cup)
Once cookies have cooled and filling is ready, prepare cookie sandwiches
Spread 1/2-1 teaspoon of filling on the bottom of a cookie
Top filling with another cookie and press lightly to stick together
(frosting may ooze out of cookie a little bit, that is ok)
Serve cookies immediately or store in the freezer up to 4 weeks
Cookie recipe slightly adapted from Smitten Kitchen
Cream Cheese filling adapted from Cooking Light
The original reason for this recipe was to share it with some bloggers at the New York City Annual Holiday Cookie Swap. I went to the cookie swap with Joanne and got the chance to meet some other lovely local bloggers. The event was a part of Bloggers with Borders and proceeds went towards Cookies for Kids’ Cancer. I can’t think of a better reason to bake, eat and share cookies. There were an unbelievable amount to choose from and I “limited” myself to this package.
Have you discovered a new favorite cookie this year?
[pinit]Chewy cookies with bits of toffee and chunks of almond filled Hershey’s Kisses
There are some cookies that I can eat just one of*, but there are others where I can’t stop going back for more. Those are the cookies that are so addicting as soon as I come up for a breathe, they have disappeared**.
*Complete lie unless said cookie is the size of my head
**That is what happens when you stuff your face
These cookies fall into the latter category. Well, obviously because the first category does not exist in my world. The other reason is that these cookies are chewy, sweet (but not too sweet), and have a mix of melt in your mouth milk chocolate and toffee, almond crunch balance. Does that even make any sense? Probably not, but we shouldn’t get bogged down with details here. These cookies are just good. And so good, that I feel a little guilty using them for a virtual cookie swap. It just isn’t right to tease someone through the computer screen.
However, knowing that Rachel and others are doing the same thing to me, teasing me with sugary buttery deliciousness, I don’t feel too bad. You shouldn’t either. Instead, pay a visit to the Virtual Cookie Swap at the Avid Appetite and schedule yourself some time in the kitchen.
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Milk Chocolate Almond and Toffee Cookies
Makes 3 1/2 dozen cookies
Ingredients:
Directions:
Adapted from these Doughy Chocolate Chunk Cookies [/print_this]
And finally for the Duncan Hines cake mix winners!
I used a random number generator to pick two winners:
#50 – Kelli who said “great trifle idea! always looking for different variations. can’t wait to try this!”
#77 – Chris M. who said “thanks. Love to try these products for my girlfriend”
Kelli and Chris- send me an email at keepitsweetlcl at gmail dot com and I’ll mail you the coupons!
[pinit]
So we are basically a week into the holiday season and all I want to do is bake all day and eat cookies. Even more so than usual. The good news is that in one week I’ll be on a much needed vacation from work that will allow me to focus most of my energy on just that.
The bad news? Well, there isn’t much. I just have to find a home for all these cookies because at my current rate of consumption I’ll need an entirely new wardrobe a couple sizes bigger come January 1’st. Not in the budget and not quite so desirable.
So other than eating cookies 24/7 and exercising as much as I can to support that habit, I’ll be finding homes for these baked goods. Some will go towards the multitude of cookie swaps* I’m signed up for. Others will go to friends. These cookies, one of my favorites that I’ve had in a while, will show up on the doorstep of a few of my favorite people in the very near future. I hope each of them has their sweet and salty tooth ready!
These peanut butter cookies are chewy on the inside and crispy on the outside but the best part about them is that each bite also comes with the perfect amount of pretzel and chocolate. You can make this huge batch to share with friends or easily cut it in half for your own stash, because who doesn’t need 3 dozen delicious cookies on hand?
*I’m pretty sure that eating cookies I receive in a cookie swap doesn’t count
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Chocolate Chip and Pretzel Loaded Peanut Butter Cookies
Yield: Makes 6 dozen cookies
Ingredients
Cooking Directions
Adapted from my Chocolate Chip Blueberry Peanut Butter Cookies [/print_this]
Are you taking any time off around the holidays? If so, what will you be doing?
[pinit]
Sometimes you need a light and refreshing cookie to balance out desserts like this. As the cooler weather is moving in, the comfort of indulgent cookies, cakes and pies is more and more appealing. However, I’m determined not to gain weight as we get through the winter. In fact, I’d like to get rid of the couple of pounds that have snuck up on me over the last several months.
But don’t expect things to get all diet-y around here. I really believe in balance and balance includes indulging in real butter-filled desserts in moderation. But usually sometimes, one cookie or one slice of cake just doesn’t do it. It is a time like that when something a little lighter is best. That way you can have 10 4 cookies instead of 2.
I find that meringue cookies are a little underrated. It used to be a nice treat when we would come home to a fresh batch of chocolate chip meringue cookies waiting in the kitchen. The light and crispy exterior complimented by a chewiness just in the center makes for a nice change of pace. Adding in the mini chocolate chips is a bonus.
While my mom always went with the classic meringue, I decided to change things up with a mint chocolate chip version. Just a little bit of crème de menthe adds a nice flavor touch to the cookies.
The thing that made baking these cookies a little more fun than usual was a new toy in the kitchen. OXO sent me some kitchen supplies including this OXO Egg Beater. It is so much easier than trying to beat the eggs by hand but you get to feel more active than using an electric mixer. Plus, it is great for making a small batch when a regular electric mixer can’t reach the bottom of the bowl. I even used the egg beater when making breakfast today. The fact that it is dishwasher-safe makes it an every day tool!
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Mint Chocolate Chip Meringues
Yield: Makes 28 meringues
Ingredients
Cooking Directions
Adapted from Emeril [/print_this]
Disclaimer: I received the OXO Egg Beater and other kitchen accessories as a part of the Foodbuzz Tastemaker program. All of the opinions expressed in this post are my own.
Any tips on eating desserts in moderation? I would love to learn how to do that!
Sometimes you just want a chocolate chip cookie. There are very few things that smell as good warm out of the oven and even fewer things that will illicit a memory as wonderful as dunking a homemade chocolate chip cookie into a cold glass of cold milk.
My fond memories of eating the cookies standing up in the kitchen with my mom, before they even made it to the cooling rack, are some of my favorites. I think memories like that are the reason that after a long day at work or a rainy day on the couch, all I want is a batch of couple chocolate chip cookies.
These cookies are chewy (sorry, Dad), melt in your mouth and have that slight caramel flavor resulting from a higher portion of brown sugar to white. Just a warning: they are dangerously addictive if you are trying to show some sign of portion control.
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Chewy Chocolate Chip Cookies
Yield: Makes ~2 ½ dozen cookies
Ingredients
Cooking Directions
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Source: The Brown Eyed Baker and Serious Eats, originally from Baking Illustrated
What is your favorite way to enjoy a chocolate chip cookie?
Do you remember the sandwich cookies I served at my Thanksgiving with Friends? Well I am finally sharing my recipe for Chocolate Chip Cookies with Mocha Ganache!
It was all I could do to keep the Taster from popping a dozen of them into his mouth before our party, but luckily this recipe makes A LOT of cookies.
The cookie itself is soft and chewy. It isn’t too sweet and acts as a light balance to the rich mocha ganache. I wasn’t kidding when I said I’d make this ganache again. Ever since I made that banana cake I’ve been trying to find another excuse to slather that rich mocha deliciousness onto something. There is one more recipe coming soon that uses this ganache as well, it is THAT good!
The recipe is time consuming, it probably took me the better part of a day from start to finish. Between baking dozens of cookies, making a ganache and sandwiching them all together, be prepared for a project.
But, they are well worth it. One, they freeze very well so you can make them ahead of time, and two, they make so many you can find a couple of uses for them.
This cookie recipe is adapted from Chocolate Chip Cookies II in this cookbook. Side note, if you are ever in the market for a basic cookie cookbook, this is a great one. My dad bought it for my mom as a gift forever ago, and I had to buy a copy for myself a few years ago.
The first step for making Chocolate Chip Cookies with Mocha Ganache is to make your cookie dough.
The recipe calls for sifted flour
So you will actually need to sift it prior to measuring. When a recipe says “1 cup of flour, sifted” it means you measure the flour first, then sift. If it says “1 cup of sifted flour” it means to sift the flour, then measure it out
Sifted flour is much lighter so you will get less of it cup for cup than had you not sifted it
Combine your flour with the other dry ingredients and whisk them together then set aside
Next, combine the butter and sugars
Mix well until light and fluffy
Then add your eggs and vanilla
Combine well
Reduce the speed of your mixer to low and gradually add in the dry ingredients
Now, since I made mini cookies, I thought mini chips were more appropriate. Stir them into your batter
Chill your dough in the refrigerator for 2 hours or overnight
When ready to bake, scoop teaspoonfuls of cookie dough
Roll them into balls (see how small?)
And lay them out on a cookie sheet lined with parchment paper
Bake in the oven for 7-8 minutes or until lightly golden around the edges
Notice that the cookies barely brown?
Set the cookies aside on cooling racks
While cookies are cooling, prepare your ganache (Refer to this post for step-by-step photos). Once the ganache is thick, you are ready to make your sandwiches
Although the cookies were mostly uniform in size, I lined them up in pairs to make sure each half was as close in size and shape as possible. This made the sandwiching process go more quickly
Spread a layer of ganache onto the bottom of a cookie
Top with a second cookie and lightly press down
Repeat until all of your cookie sandwiches are complete
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Chocolate Chip Cookies with Mocha Ganache
Makes 35-40 sandwich cookies
Ingredients:
Chocolate Chip Cookies
Adapted from Chocolate Chip Cookies II in The Search for The Perfect Chocolate Chip Cookie
3 cups sifted flour*
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, tightly packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups mini semi-sweet chocolate chips
Mocha Ganache**
10 ounces semi-sweet baking chocolate
1/2 cup extra-strong brewed coffee
10 tablespoons unsalted butter, softened
Directions:
Cookies
Combine sifted flour with the other dry ingredients and whisk them together; set aside
Next, combine the butter and sugars; beat well until light and fluffy
Then add your eggs and vanilla and combine well
Reduce the speed of your mixer to low and gradually add in the dry ingredients
Stir chocolate chips into your batter
Chill your dough in the refrigerator for 2 hours or overnight
Once ready to bake, pre-heat oven to 350 degrees
Scoop teaspoonfuls of cookie dough and roll them into balls with the circumference of a quarter
Lay them out on a cookie sheet lined with parchment paper
Bake in the oven for 7-8 minutes or until lightly golden around the edges; cookies will not change color much
Set the cookies aside on cooling racks
While cookies are cooling, prepare your ganache
Ganache
Make ganache while cookies are cooling
Chop up the chocolate, coarsely, and prepare extra-strong coffee
Slice up your butter and set aside
Now set up your double boiler; bring water to a simmer in medium pot over low-medium heat
Place heat-proof bowl of chocolate over the pot
Pour the coffee over your chocolate
Continuously stir until chocolate is melted and smooth
Remove bowl from heat and whisk in the butter until creamy
Then allow ganache to cool, stirring occasionally
Ganache is ready when the mixture gets nice and thick
Cookie Sandwiches
Spread a layer of ganache onto the bottom of a cookie
Top with a second cookie and lightly press down
Repeat until all of your cookie sandwiches are complete
Notes
*When a recipe says “1 cup of flour, sifted” it means you measure the flour first, then sift. If it says “1 cup of sifted flour” it means to sift the flour, then measure it out. So you will actually need to sift it prior to measuring.
**This is actually more than enough ganache than you will need for this recipe. Save your extra cup or so because I have ANOTHER recipe for you to use it!
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These cookies would be perfect for holiday cookie swaps. What do you think, is this a sandwich you can get behind?
Chewy and flavorful red velvet cookies with creamy white chocolate frosting.
This post was originally published November 2010. The photos were updated November 2015.
After I saw Jessica’s post of red velvet chocolate chip cookies, I knew I had to make them. As I’ve mentioned before, red velvet is currently my favorite kind of cake, so how could I not try the cookies? Jessica promised dense and chewy and she does not disappoint. I didn’t just make cookies, though, I made cookie sandwiches, Red Velvet Cookie Sandwiches with White Chocolate Buttercream to be exact.
So far, for my upcoming dinner party, I’ve made Chocolate Chunk Almond Butter Bars and Gooey Caramel Butter Bars. In the past I’ve made a mix of cakes, cookies, pies and other desserts, but this year I am going with pick-up desserts only. However, I still want to have a wow factor, so I have some big plans for upcoming desserts. These cookie sandwiches definitely fulfill the wow piece.
The cookie itself is dense and chewy as I mentioned above, but it also has a nice mild flavor that isn’t too sweet. A silky smooth white chocolate buttercream worked as the perfect complement.
Do you have a favorite pick-up dessert?
Red Velvet Cupcakes with Blueberry Cream Cheese Icing
