Cookie 13 – White Chocolate Cranberry Cookies

I decided to do all cookies that remind me of Christmas throughout December. Thanks to a little brainstorming and inspiration from friends, I’ve got a sweet little list here. Perhaps it’s the red and white color palette of these little morsels, or that white chocolate chips remind me of tiny little snow-covered hills, or that cranberries make me think of homemade cranberry sauce served on the Christmas table with family… These white chocolate cranberry cookies were the first cookies to make my Christmas cookies list.

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

Recipe Ingredients

  • 2 sticks butter (1 cup), softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

Recipe Directions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
  2. Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
  3. Add the corn syrup, vanilla extract and egg and blend until combined.
  4. In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
  5. Add the white chocolate chips and dried cranberries (amounts are flexible) and mix to incorporate.
  6. Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of white chocolate cranberry cookie dough onto the cookie sheet lined with parchment paper.
  7. Bake in a 350-degree oven for 10 minutes.
  8. When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.

Cookie 10 – Reese’s Peanut Butter Cup Cookies

This batch will be given to the SEO team at PlattForm tomorrow morning! They do great work, even when they’re understaffed and overcommitted due to circumstances beyond their control, and they’ve done me a great big huge helpful favor this week, so cookies are the least I can do. I decided on Reeses Peanut Butter Cup Cookies because one of the team leaders said he doesn’t usually care for cookies but loves Reese’s Peanut Butter Cups, so hopefully we can sway him…

Reese’s Peanut Butter Cup Cookies

Cook Time: 8 minutes

Yield: 24

Serving Size: 1.5 Tablespoon Cookie

Reese’s Peanut Butter Cup Cookies

Use Reese's Peanut Butter Cups in place of chocolate chips in this Reese's Peanut Butter Cup cookie recipe. An easy cookie for fans of peanut butter and chocolate.

Recipe Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Reese's Peanut Butter Cups, frozen then chopped

Recipe Directions

  1. Put the Reese's Peanut Butter Cups in the freezer and let them harden up a bit for chopping.
  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  3. In your kitchen mixer, beat the butter, vanilla, sugar and brown sugar just until blended. Add the 2 eggs and beat briefly.
  4. Mix the flour, baking soda and salt together, then add gradually to the mixture.
  5. Using a large knife, chop the frozen Reese's Peanut Butter cups until you get about 2 cups worth of chopped bits and crumbs. Mix into the cookie batter with a spatula.
  6. Drop in rounded spoonfuls or 1.5 tablespoon cookie scoops onto your parchment paper lined cookie sheet.
  7. Bake for 8 to 10 minutes, or until golden brown around the edges. Remove from the oven and let cool briefly before transferring to a cooling rack. It will be a flat, thin, chewy cookie.

Cookie Recipe 7: Double Chocolate Mint Cookies

I’m a little behind on the cookie project (and just about everything else in my life) so I’ll be making two this week instead of the usual one. This is modified from a Food Network recipe for Chocolate Chocolate Chip Cookies.

Double Chocolate Andes Mint Cookie Recipe Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter, softened at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup chocolate chips
  • 1 1/2 cups Andes mint chips
Double Chocolate Andes Mint Cookie Recipe Directions
Preheat your oven to 375 degrees. In one bowl, whisk together the flour, salt and baking soda. In your kitchen mixer, mix the softened butter, sugar, brown sugar, eggs, vanilla and cocoa powder just until completely blended. Stir the dry ingredients mixture in a bit at a time. Add the chocolate chips and Andes mint chips. Drop in 1.5-inch scoops on a cookie sheet lined with parchment paper. Bake for about 10 minutes.

Cookie Recipe 6: Apple Spice Cookies

Apple Spice Cookies. Ridiculously. Good. Cookies.

I made these for my younger brother’s going away party this weekend. I know this blog is about baked goods, but if I could take a moment to say a few words about my brother… My brother is 22, and recently enlisted in the U.S. Army. He leaves next week for basic training at Fort Jackson (where my parents-in-law just happen to be)! As many of you know, my husband just returned from Afghanistan, and that deployment was what inspired me to start Fifty-Two Cakes to pass the time. It was hard at first to find out that as soon as I got my husband home, my only brother would be leaving for the Army. But as difficult as it is, I must say how incredibly proud of him I am. He has wanted this for a long time, and he took the initiative to change his life for the better and enlist in the Army to pursue what he really wants to do. I have always been so proud of my baby brother, and so excited to see what he would become. Cody, I hope you find everything you are looking for in the Army and get to do what you are truly passionate about – we are so proud of you and we love you!

So I had some organic apples in my box this week from KC Door to Door Organics. I can think of no better item to work into an apple cookie recipe. After from my KitchenAid, the Fruit and Vegetable Chopper is the second best gift my husband has ever gotten me. It’s kind of funny that I saw this thing on an infomercial in a hotel and then my husband got it for me. I use this thing weekly, at least. It made chopping up the apples for this apple spice cookie recipe take no time and I had perfectly evenly sized apple chunks. And of course, once again I used my cookie scoop and got perfectly sized apple spice cookies.

Apple Spice Cookie Recipe Ingredients

  • 1/2 cup shortening or butter
  • 1 1/3 cups brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup milk
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 2 cups diced apple (about 2 apples)
Apple Spice Cookie Recipe Directions
Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper. In your kitchen mixer, beat the shortening, brown sugar, egg and milk together with the paddle attachment until thoroughly blended. Mix together the baking soda, cinnamon, cloves, nutmeg, salt and flour in a separate bowl, and add it to the mixer gradually. At the end, add the walnuts, raisins and apples. Don’t like nuts? Use a full cup of raisins. Don’t like raisins? Use a full cup of walnuts. Don’t like either? Skip ’em. I don’t care. Bake at about 12 minutes. Cool on a wire rack. Recipe makes about 3 dozen (36) apple cinnamon cookies with a 1.5 tablespoon cookie scoop.
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Cookie Recipe 4: Chocolate Cayenne Snickerdoodles

I was in a pinch to get this cookie recipe out, so I used what I had in the house. I basically made the Mexican Chocolate Snickerdoodles recipe, but I substituted honey for the maple syrup as I had none in the house but had honey aplenty. (In case you didn’t know, you can substitute honey for maple syrup and vice versa in many recipes.) I think I actually ended up liking better the texture of the chocolate cayenne snickerdoodle cookies with honey in place of the maple syrup. I’ll be taking these into the office tomorrow morning to share with team members! The chocolate cayenne snickerdoodle cookie recipe made about 30 cookies with a 1.5 tablespoon cookie scoop.

 

If you like this recipe, please Like, Share, Tweet, Comment, +1, Stumble, Digg or Pin it on Pinterest! Tell your friends and family to love their ovens!

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