Category Archives: Cookies

Cinnamon and Caramel Snickerdoodles

cinnamon and caramel snickerdoodles | pale yellowSince I reorganized my kitchen and most of my ingredients are in jars, they stare at me everyday.  Things like corn starch and GF flour don’t really interest me, but the peanut butter chips, yeah the peanut butter chips.  They are all gone now.  There isn’t going to be any recipes with peanut butter chips for awhile unless they use the whole bag.

cinnamon and caramel snickerdoodles | pale yellowIt’s not just the peanut butter chips that tempt me, it’s the chocolate chips, cinnamon chips, and caramel bits that tempt me too.  They also inspire me.  Snickerdoodles are great on their own, but why not up the anti with more cinnamon and caramel?

cinnamon and caramel snickerdoodles | pale yellowIn other news, I think my turtles are about a week away from learning how to climb out of their tank.  They get really aggressive in the evenings and keep climbing up their fake plant.  You wouldn’t think turtles could be so loud, but they are.  All they want is food, not my love.  True story – turtles are not very loving.

cinnamon and caramel snickerdoodles | pale yellowPerfect snickerdoodles are moist and tender.  They are soft and flavorful.  I’ve been making the same snickerdoodle recipe for the last ten years, and although I stand by that recipe, there are always ways to fancify it.  Throw in some cinnamon chips and caramel bits and you have a bit of fancy.  Trust me, fancify your snickerdoodles!

cinnamon and caramel snickerdoodles | pale yellowTwo Years Ago – Tiramisu Whoopie Pies

Print the Recipe!

Cinnamon and Caramel Snickerdoodles
Adapted from Snickerdoodles
Yield – 24 2-inch cookies

1/2 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup cinnamon chips
3/4 cup caramel bits
1/4 cup sugar + 1 tablespoon cinnamon for rolling

  1. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  2. Cream together the shortening and sugar in the bowl of a stand mixer with a paddle attachment until light and creamy.  Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
  3. Add the flour, cream of tartar, salt, and cinnamon and mix until just combined.  Stir in the cinnamon chips and caramel bits.
  4. Mix the sugar and cinnamon together.  Portion the dough using a 2-tablespoon scoop and roll each scoop in the cinnamon-sugar.
  5. Place the dough on the lined cookie sheets and bake for 8-10 minutes until the cookies just begin to brown.  Do not over bake.
  6. Transfer the cookies to a wire rack to cool before storing.

cinnamon and caramel snickerdoodles | pale yellowWhat do you want to fancify?

About these ads

4 Comments

Filed under Cookies

Mint Hot Cocoa Cookies

Mint Hot Cocoa Cookies | Pale YellowI have turned into such a bum.  I have a green basket fully of papers that need to be dealt with and floors that need to be swept.  Plus, the turtles need a clean tank.  Instead I’ve been watching The Office nonstop and am completely distracted.  I’ve seen the show plenty of times, yet I’m not getting any work done and still laughing out loud.

Mint Hot Cocoa Cookies | Pale YellowI’ve almost made it through three seasons; I’m currently watching the one with Phyllis’ wedding and I hate it when Pam goes home with Roy.  My heart breaks for Jim each and every time.  The season finale of season two always makes me cry.  Speaking of crying, I had to suspend my Olympic-watching due to extreme emotional responses.

Mint Hot Cocoa Cookies | Pale YellowWatching the Olympics usually makes me tear up, but after the Women’s gold-medal hockey game I was a wreck.  It was such a great game and I was in a happy mood baking and running in to see all the exciting plays; and then the last 4 minutes happened.  And once the game ended and they showed all the crying faces, I was done.  I can’t imagine the physical and emotional toll of playing at level and how those women felt.  Despite the outcome, it was a great game of hockey and through my tears I was proud of the US ladies!

Mint Hot Cocoa Cookies | Pale YellowThese cookies were made in an effort to use up all the odd and end ingredients I have in my stock; specifically peppermint bits and extra chocolate chips.  It has been so cold and snowy these past two months I’ve been drinking a lot of cocoa.  Hot cocoa is best enjoyed with a splash or two of peppermint schnapps, hence the peppermint bits.

Mint Hot Cocoa Cookies | Pale YellowAnd obviously hot cocoa needs marshmallows.  These cookies are not the prettiest I’ve made, they are a tad flat, but still super chewy.  The cookies are rich and chocolatey.  There are plenty of chocolate chunks and peppermint bits, the marshmallows really add the hot cocoa flavor.  These cookies were hard to stop eating; literally, I couldn’t stop eating them!  Before winter is over, you should make these cookies!

Mint Hot Cocoa Cookies | Pale YellowTwo Years Ago – White Russian Cupcakes

Print the Recipe!

Mint Hot Cocoa Cookies
Adapted from Pioneer Woman
Yield – 30 cookies

10 tablespoons unsalted butter, room temperature
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 cup flour
1/4 cup + 2 tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips (or whatever you have on hand)
3/4 cup mini dried marshmallows + extra for topping
1 cup peppermint bits

  1. Preheat the oven to 350 ˚F and line three cookie sheets with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until pale yellow.  Scrape the bowl and beat in the vanilla and egg; mix until well combined.
  3. Sift together the flour, cocoa, soda, and salt.  Add to the creamed butter on low speed and mix until just combined.  Beat in the chocolate chips, dried marshmallows, and peppermint bits.
  4. Use a 2-tablespoon scoop to portion the dough.  Add dried marshmallows on top.
  5. Bake for 9-11 minutes until just done.  Let cool completely on a wire rack.Mint Hot Cocoa Cookies | Pale Yellow

2 Comments

Filed under Cookies

Peanut Butter Cookies with Reese’s Pieces and Chocolate Chips

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowLately I’ve had a little obsession with Reese’s Pieces.  Despite my complete and utter love for chocolate, I’m clearly satisfied with just peanut butter.  I’ve been sneaking bites of little pieces whenever I can.  This obsession is one of the many reasons why I’m giving up sweets for the month of January.  I just need a fresh start to 2014 and I thought a little less sugar would help me do so.  I was doing really well until my brownie sundae Saturday.  Whoops.

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowMy room is currently a wall of boxes and all echo-y; oh, the joys of moving!  I’ve been trying to get my packing done on the weekends when I have extra energy and the room turns into utter chaos.  I took the time to organize boxes and the stack is taller than me; a little scary.

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowThis is one of the recipes I’ve been saving in preparation for the big move since all my baking equipment is in the tower of boxes.  I made these cookies in October!  I facilitated a teacher workshop this fall and knew the best way to make a great first impression is to bake delicious cookies.  Judging by the speed in which the cookies were consumed, they were hit.

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale Yellow The cookies were good cookies – perfectly soft and chewy with tons of crunchy  Reese’s Pieces and chocolate chips.  A good cookie is a good cookie and these should join your regular rotation; I wish I had some now or at least in February when I’m eating sweets again!

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowPrint the Recipe!

Peanut Butter Cookies with Reese’s Pieces and Chocolate Chips
Adapted from Averie Cooks
Yield – 38 2-tablespoon cookies

1 egg
1 cup packed brown sugar
3/4 cup creamy peanut butter
1/2 cup butter, room temperature
1 tablespoon vanilla
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cup flour
1 1/4 cups Reese’s Pieces
1 cup bittersweet chocolate chips

  1. Preheat the oven to 350 ˚F and line 3 cookie sheets with parchment paper, set aside.
  2. Add the egg, brown sugar, peanut butter, butter, and vanilla to the bowl of a stand mixer with a paddle attachment.  Beat until light and creamy.  Scrape the bowl.
  3. Sprinkle in the flour, baking soda, salt, Reese’s Pieces, and chocolate chips.  Mix on low until all the ingredients are evenly incorporated.
  4. Use a 2-tablespoon scoop to portion the dough.  Leave the dough ball shape.
  5. Bake for 11-12 minutes or until just set.  Do NOT over bake.
  6. Let cool completely before packaging, but definitely eat one WARM!Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale Yellow

2 Comments

Filed under Cookies

Red Velvet Blossoms

Red Velvet Blossoms | Pale YellowI’m super excited that Christmas is 2 days away!  All I need to do is wrap presents and make cupcakes for Christmas Eve dinner.  The hard part of driving back to Michigan is done!  Now I just get to relax, see friends & family, and eat, drink, & be merry!  My mom and I even made one last batch of cookies – a secret family recipe!

Red Velvet Blossoms | Pale YellowRuth and I drove to Michigan in record time.  Even with dropping Andrea off at the airport, rain all day, and a stop for lunch, we made it in eleven hours – road trip success!  After a good night’s rest I’m ready to continue my holiday celebrations.

Red Velvet Blossoms | Pale YellowI brought these cookies to a cookie exchange and caroling party.  If you know me in real life, you know I am many things, but a singer I am not.  Luckily the hosts provided boozy punch and my favorite – spiced cider with rum.  After a few cocktails I was ready to go outside and sing a few carols.

Red Velvet Blossoms | Pale YellowNot only was the caroling fun, people on the street paused to take video, but the cookies were well received!  I get excited when people grab extra cookies.  Taking a second (or third) serving is the greatest complement a baker can receive!

Red Velvet Blossoms | Pale YellowRed velvet blossoms are a fantastic addition to your cookie tray.  They are sweet, big, and festive.  The red velvet crinkle cookies are delightful on their own with the white chocolate chips inside and the powdered sugar all around.  A little kiss on top adds more chocolate to compliment the cocoa in the cookies and looks lovely.  Let’s take a break from traditional chocolate & peanut butter blossoms with this red velvet version!

Red Velvet Blossoms | Pale YellowOne Year Ago – Chocolate Cupcakes with White Chocolate Peppermint Buttercream

Print the Recipe!

Red Velvet Blossoms
Adapted from Cooking Classy
Yield – 44 2-tablespoon cookies

12 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
3 eggs
1 vanilla bean, seeded
2 teaspoons lemon juice
big squirt of red food coloring
3 cups flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup white chocolate chips
1 cup powdered sugar
44 Hershey kisses unwrapped, dark chocolate

  1. Cream together the butter and sugar until pale yellow in the bowl of a stand mixer with a paddle attachment for 2-3 minutes.  Beat in the eggs one at a time and then the vanilla seeds.  Add in the food coloring and lemon juice and beat until light and fluffy.  Scrape the bowl as needed.
  2. Whisk together the flour, cocoa, powder, soda, and salt.  Add to the rest of the ingredients on low speed until just combined.  Mix in the white chocolate chips.
  3. Cover the dough and refrigerate for an hour.
  4. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  5. Use a 2-tablespoon cookie scoop to portion the dough.  Roll the dough in powdered sugar before placing on the cookie sheet.
  6. Bake for 12 minutes or until the cookies are set.  Place on a wire rack and put a kiss in the center.  Let cool completely before packaging.Red Velvet Blossoms | Pale Yellow

2 Comments

Filed under Cookies

Gingerbread Cookie Dough Truffles

Gingerbread Cookie Dough Truffles | Pale YellowEven though there is still another weekend before Christmas, it feels like this is the last bit of time to do EVERYTHING!   Next Saturday I’ll be driving from Brooklyn to Michigan and will lose all that shopping/baking time.  Thank goodness for Amazon Prime!  There was a mad scramble to finish baking all my Christmas cookies and luckily my friend Michelle came over to help me.  Together, we finished all the baking and clean up in record time.

Gingerbread Cookie Dough Truffles | Pale YellowRuth and Andrea were surprised someone would come over to bake with me.  Apparently I can be difficult to work with and my roommates don’t appreciate when I offer “suggestions” about their own baking/cooking.  I don’t think I’m that difficult to work with, I just know certain, helpful ways to do things and I want to share those ways with others.  Why wouldn’t you want helpful suggestions?  I don’t understand the problem…

Gingerbread Cookie Dough Truffles | Pale YellowAnyway, Michelle and I made some great cookies and she learned many new skills like using a mini food processor and removing the seeds from a vanilla bean.  Plus, she got to take fresh cookies home!  I’ve been the so busy, it was the only time we had to hang out before I go to Michigan for break.  A lovely way to spend an evening with friends!

Gingerbread Cookie Dough Truffles | Pale YellowIf you like gingerbread cookies, you’ll love these truffles!  As we all know, cookie dough is 10x better than the fully baked cookie; so it should go without saying cookie dough truffles are fantastic.  These gingerbread truffles have tremendous flavor from the molasses and all the spices.  I adore the strong flavors present here.  A small scoop goes a long way when wrapped up in white chocolate.  Gingerbread cookie dough truffles are an easy to throw together Christmas cookie that would be a delightful addition to any cookie tray.

Gingerbread Cookie Dough Truffles | Pale YellowOne Year Ago – Pumpkin Truffles

Print the Recipe!

Gingerbread Cookie Dough Truffles
Adapted from Love and Olive Oil
Yield – 25 1-tablespoon truffles

4 tablespoons unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup unsulfured molasses
1/2 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon allspice
3/4 teaspoon cinnamon
1 1/4 teaspoon ginger
1/4 teaspoon salt
12 ounces white chocolate candy coating

  1. Cream the butter, brown sugar, and molasses in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 3 minutes.  Beat in the vanilla and scrape the bowl.
  2. Add in the flour, allspice, cinnamon, ginger, and salt.  Mix on low until just combined.  Cover and refrigerate for at least an hour.
  3. Use a 1-tablespoon scoop to portion the dough.  Roll into little balls and place on wax paper on a cookie sheet.  Place in the freezer for 15 minutes.
  4. Meanwhile, melt the white chocolate in a double boiler.
  5. Dip each truffle in the chocolate and allow to cool on the wax paper.  Once dry, store tightly wrapped in the fridge.Gingerbread Cookie Dough Truffles | Pale Yellow

Leave a comment

Filed under Cookies

Peppermint Bark Cookies

peppermint bark cookies | pale yellow I’m a proud participant in The Great Food Blogger Cookie Swap of 2013!  I sent out 3 batches of these cookies and received 3 batches of cookies from other bloggers in return.

fbcookieswap2013_whiteI do admit, when I received my first batch of cookies from a stranger it was a little weird; usually I don’t eat food from people I don’t know.  But then I said, “What the heck?” and enjoyed a delightful cookie!  And then I shared with my roommates!

peppermint bark cookies | pale yellowI sent cookies to 3 blogs that are new to me: Whatcha Makin’ Now?, Fantastical Sharing of Recipes, and Homemade Cravings.  These ladies have created some lovely blogs with unique and interesting recipes; you should check them out!

peppermint bark cookies | pale yellowThe first batch I received was from Kat of I Want Crazy.  She sent fantastic coconut cream cookies that were quickly gobbles up by the roommates and I; I can’t wait for the recipe when she posts it!  The next batch was from Sarah at Punctuated with Food.  She sent super large, colorful cookies – so fun!  I think my third batch was lost in the shipping world because I often have a trouble receiving packages and was out of town for several days. To whoever sent the third batch thank you and I’m sorry, please let me know who you are!

peppermint bark cookies | pale yellowThis was one of the easiest doughs I have EVER worked with!  The chocolate dough was a breeze to roll out and it held its shape perfectly.  The chocolate cookies were delightful on their own without any chocolate topping.  The dough was minty and lovely.  I ate a lot of dough scraps, a lot.  I wish there was more minty flavor in the topping, so next time (and there will be a next time!) I would add a little dash of peppermint extract into the chocolate.

peppermint bark cookies | pale yellowThese peppermint bark cookies are perfect for Christmas baking!  They are lovely and festive and full of chocolate and peppermint, which seem to be the ideal holiday flavors.  Peppermint bark seems to be EVERYWHERE!  This is a fun and creative way to incorporate peppermint bark into a cookie.  I wish I had a few left to scarf down!

peppermint bark cookies | pale yellowOne Year Ago – Pecan Bark

Print the Recipe!

Peppermint Bark Cookies
Adapted from Annie’s Eats
Yield – 45 cookies

2 1/4 cups flour
1 cup cocoa, Hershey’s Special Dark
1/4 teaspoon salt
18 tablespoons unsalted butter, room temperature
2 1/4 cups powdered sugar
3 eggs
1 1/2 teaspoons peppermint extract
3/4 teaspoons vanilla
9 ounces bittersweet chocolate
2 tablespoons coconut oil
15 ounces white chocolate
crushed candy canes or peppermint candies

  1. Whisk together the flour, cocoa, and salt, set aside
  2. In the bowl of a stand mixer with a paddle attachment, beat together the butter and powdered sugar until light and creamy on high speed.  Beat in the eggs and extracts.  Scrape the bowl as needed.
  3. On low speed, add the dry ingredients until just combined
  4. Wrap the dough in a disk in plastic wrap.  Refrigerate for 2 hours or overnight.  The dough is very soft.
  5. Preheat the oven to 325 ˚F and line baking sheets with parchment paper.
  6. Flour your surface and roll the dough into a thickness of 1/4″ and cut into 3-inch circles.
  7. Bake for 9-10 minutes or until set.  Let cool on the pan for 5 minutes and then cool completely on a wire rack.
  8. In the bowl of a double boiler, melt the bittersweet chocolate with one tablespoon of coconut oil.  Use an offset spatula to spread a thin layer on the top of each cookie.  Allow the chocolate to harden by placing the cookies in the refrigerator for 15 minutes.
  9. Melt the white chocolate in a clean double boiler with one tablespoon of coconut oil.  Use a teaspoon to spread white chocolate on each cookie.  Sprinkle the tops with crushed mints.
  10. Let harden in the refrigerator before packaging.peppermint bark cookies | pale yellow

3 Comments

Filed under Cookies

Eggnog Chocolate Chip Cookies

Eggnog Chocolate Chip Cookies | Pale YellowEvery year by this time I have a massive spread sheet of the 8-10 different kinds of cookies I’m going to make and all the ingredients needed to make said cookies.  This year I’m lost.  No cookie list and Christmas is coming so quickly.  Between a late Thanksgiving with travel and not getting home from work until 5, I just don’t have the time I had before to bake my heart out!

Eggnog Chocolate Chip Cookies | Pale YellowI have a few Christmas recipes I want to try out this year but they are going to be of the mini cupcake and cheesecake variety for family parties.  I’ll probably share those after Christmas, but I’m going to do my best to squeeze in a few cookie recipes before then!

Eggnog Chocolate Chip Cookies | Pale YellowI know eggnog is horrible for you with all of its fatty goodness, but it just tastes so good!  When I worked at the Moose (best coffee shop ever!), we would have eggnog seasonally and there is something magically delicious and decadent about one chai-nog a year; chai + eggnog!  Also, McDonalds is advertising eggnog milkshakes, it’s taking all of my will power to not get one!

Eggnog Chocolate Chip Cookies | Pale YellowThese cookies have a delightful eggnog flavor in a simple chocolate chip cookie.  The eggnog comes through at the finish and the cookies stay soft and chewy.  The only difference I would make would be to add rum extract and more fresh nutmeg.  If you’re a eggnog lover like me, you’ll want to really drive home the eggnog flavor!  Otherwise, this recipe is simple, delightful, and a perfect way to start your Christmas baking no matter how much or how little time you have for seasonal baking!

Eggnog Chocolate Chip Cookies | Pale YellowOne Year Ago – Boozy Cupcakes

Print the Recipe!

Chocolate Chip Eggnog Cookies
Adapted from Brown Eyed Baker
Yield – 21 2-tablespoon cookies

6 tablespoons unsalted butter, room temperature
1/2 cup + 2 tablespoons sugar
1/4 cup egg nog
1 egg yolk
½ teaspoon vanilla
1 cup + 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
a few grates of fresh nutmeg
1 cup chocolate chips, bittersweet

  1. Preheat the oven to 325 ˚F and line two cookie sheets with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until pale yellow, about 3 minutes.
  3. Beat in the egg nog, egg yolk, and vanilla until well incorporated.  Scrape the bowl as needed.
  4. In a small bowl whisk together the flour, powder, salt, and fresh nutmeg.  Add to the wet ingredients and mix on the lowest speed until just combined.  Mix in the chocolate chips.
  5. Use a 2-tablespoon scoop to portion the dough on cookie sheets, the cookies spread, so provide space.
  6. Bake for about 15 minutes or until the edges begin to brown and the cookies are set.
  7. Move to a wire rack to cool completely.Eggnog Chocolate Chip Cookies | Pale Yellow

Leave a comment

Filed under Cookies

Pumpkin Spice Snickerdoodle Blossoms

pumpkin snickerdoodle blossoms | pale yellowYesterday I did nothing and it was joyous.  My only outing was to the bank and to the bodega to buy a diet coke.  If I had had cash,  I wouldn’t have even need to go to the bank, it would have a one store errand.  Score.

pumpkin snickerdoodle blossoms | pale yellowFor the past three weeks I have been working all day on Saturday and it is really starting to catch up with me, I’m exhausted!  I desperately needed a day with zero obligations and lots of time to be lazy.  In between baking projects I finished season 2 of Call of the Midwife.  This is a fantastic show.  If you’re a fan of period pieces, I have no doubt you’ll enjoy the show too.  It’s available on Netflix, you need to check it out, trust me.

pumpkin snickerdoodle blossoms | pale yellowDuring my day of nothing-ness I baked some cookies that I’ll tell you about later.  Right now we need to talk about these cookies.  I’m tired of saving “blossom” cookies until Christmas time, let’s start eating them ALL the TIME!  Who’s with me?

pumpkin snickerdoodle blossoms | pale yellowThese seasonal blossoms start with a snickerdoodle base; I think my love for snickerdoodles is pretty evident here, here, here, here, and here!  Same recipe but with a delightful pumpkin pie spice kiss on top.  The spices and flavors pair perfectly with one another and this is one tasty cookie; soft and flavorful.  Along with the cupcakes and pumpkin dip, these were a great treat at Fall Fest.  If you can find some pumpkin spice Hershey kisses before Christmas takes over, buy a few bags so you can bake a batch of these cookies!

pumpkin snickerdoodle blossoms | pale yellowOne Year Ago – French Onion Soup

Print the Recipe!

Pumpkin Spice Snickerdoodle Blossoms
Adapted from Snickerdoodles
Inspired by Bakergirl
Yield – 30 1-tablespoon cookies

1/2 cup shortening
3/4 cup sugar + 1/4 cup
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon cinnamon + 3 teaspoons
30 pumpkin spice Hershey kisses, unwrapped

  1. Preheat the oven to 350 ˚F.
  2. Beat together the shortening and 3/4 cup sugar until well combined.  Add in the egg and vanilla, beat again.
  3. Add in the flour, cream of tartar, salt, & 1 teaspoon of cinnamon.  Mix until just combined.
  4. Mix together the remaining sugar and cinnamon in a small bowl.
  5. Scoop 1 tablespoon balls of dough and roll in the cinnamon-sugar.  Place on a parchment lined baking sheet about 1 inch apart and flatten the tops.
  6. Bake for 8-10 minutes or until they lightly brown.  Do NOT over-bake!
  7. Place a pumpkin spice Hershey kiss in the center of each cookie, press down.
  8. Cool on a cooling rack for several hours until the kisses re-harden.pumpkin snickerdoodle blossoms | pale yellow

5 Comments

Filed under Cookies

Sumbitches Cookies

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}If you watch How I Met Your Mother, you know what I’m talking about.  If you don’t watch HIMYM, watch this episode!  For those of you not in the know, these are peanut butter cookies stuffed with chocolate and caramel, yep, a sumbitch.

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}In this episode Lily eats ALL the cookies on the train, hence the sumbitch name.  Ruth, Andrea, and I can attest, these cookies are sumbitches because you will eat them all.  Once you start eating these cookies, one is not enough, you need to eat all the cookies too!  This batch did not leave our apartment!

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}I’m a little late to the Rolos in dessert trend.  Rolos are not my favorite candy but in a cookie they turn into something magical.  There are few things better in this world than melty, gooey, stretchy chocolate and caramel.  I’m 100% on the Rolo train now; I’m envisioning brownies with Rolos or some sort of adapted slutty brownie with Rolos.  There are ideas in my head.

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}Back the the sumbitches cookies – they are amazing.  Soft, peanut butter cookies with chocolate and gooey caramel.  You’d think it would be too much, but it’s just right.  The sprinkle of salt on top allows these decadent cookies to be enjoyed by the handful.  Whether or not you watch How I Met Your Mother, you’ll like these cookies.  And now you know what I do every Monday night at 8!

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}One Year Ago – Stout Cupcakes

Print the Recipe!

Sumbitches Cookies
{Peanut butter cookies with chocolate & caramel}
Adapted from People.com
Yield – 18 cookies

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
18 Rolos
sea salt

  1. Beat the butter and sugars together until they are pale yellow in the bowl of a stand mixer with a paddle attachment.  Beat in the peanut butter. Scrape the bowl.
  2. Beat in the egg and the vanilla.
  3. Whisk together the flour, soda, and salt in a small bowl.  Toss the chocolate chips in flour mix.  Add to the butter mixture and mix until just combined.  Cover the bowl and let chill in the fridge for 30 minutes.
  4. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.  Unwrap all the Rolos.
  5. Portion the dough into 2-tablespoons scoops.  Place a Rolo in the dough and wrap the dough around the candy.  Roll the cookie into a ball and place on the cookie sheet.  Make sure the cookies have plenty of space between them, I only put 6 cookies on a baking sheet.
  6. Sprinkle a pinch of sea salt on top of each cookie.
  7. Bake for 12-14 minutes or until just set.  Let cool on a baking sheet for 5 minutes and then transfer to a wire rack to cool completely.sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}

11 Comments

Filed under Cookies

Black & White Cookies with Amaretto

black and white cookies with amaretto | pale yellowThis post should have been posted on Friday, apologies.  For the first few episodes of this last season of Breaking Bad my friend Dean has been coming over to watch the show with me.  In honor of our viewing parties, I wanted to make a special treat.  So here it is: black & white cookies!  Get it, Walter White!

black and white cookies with amaretto | pale yellowI randomly started watching Breaking Bad on Netflix and was hooked.  As a teacher, there is nothing better than a teacher losing it and cooking meth for some extra money.  Clearly the story quickly got out of hand, and then I became obsessed.  I need to know what happens to Walter at the end.  No worries, there are no spoilers here, I’m writing this before the final episode airs!

black and white cookies with amaretto | pale yellowThis is the first season of Breaking Bad I’ve watch as it aired on TV and I love that it is on a Sunday night.  In college we used to pile into our apartment and watch Grey’s Anatomy and eat dessert.  It’s nostalgic to watch a TV show with friends while sharing a sweet treat!

black and white cookies with amaretto | pale yellowIn the original recipe the cookies were black and white Russian cookies, which makes complete and lovely sense!  I was out of Kahlua, so I decided to improvise with some amaretto.  Not black and white Russians, but still wonderful.  Black & white cookies have a cake like base that is tender and chewy.  No dryness or crispness here.  I kept the frosting thick, because frosting should be nice and thick.  The white vanilla is a little sweeter and nicely balanced by the rich cocoa side.  The best bite has a little vanilla frosting and a little chocolate frosting.  These cookies are fantastic whether you are watching Breaking Bad or not!

black and white cookies with amaretto | pale yellowOne Year Ago – Banana Cream Pie with Chocolate & Peanut Butter

Print the Recipe!

Black & White Cookies with Amaretto
Adapted from The Boozy Baker, page 94
Yield – 16 2-tablespoon cookies

4 tablespoons (1/2 stick) unsalted butter, room temperature
1/4 cup + 2 tablespoons sugar
1 egg
1/2 cup + 2 tablespoons cake flour
1/2 cup + 1 1/2 tablespoons flour
1/2 tablespoon espresso powder
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup buttermilk (or 1/4 cup milk with a squirt of lemon juice)
2 tablespoons Di Saronno

  1. Preheat the oven to 350 ˚F and line 2 cookie sheets with parchment paper.
  2. In the bowl of a stand mixer with the paddle attachment beat together the butter and sugar until light and fluffy.  Beat in the egg until well combined.
  3. In a small bowl whisk together the 2 flours, espresso powder, baking powder, and salt.
  4. Mix together buttermilk and Di Saronno.
  5. With the mixer on the lowest speed add the flour mix in 3 batches alternating with 2 batches of the wet.  Mix until just combined.
  6. Use a 2-tablespoon scoop to portion the dough on the cookie sheet.  Flatten the dough slightly.   Bake for 10-12 minutes or until the tops just begin to brown.
  7. Remove from the pan and let cool completely before frosting.

Frosting
2 cups powdered sugar
1 tablespoon corn syrup
2 tablespoons + 2 teaspoon Di Saronno
2 tablespoons + 1 teaspoon water
1 tablespoon cocoa

  1. Whisk together the powdered sugar, corn syrup, Di Saronno, and 2 tablespoons of water into a smooth paste.
  2. Flip the cookies over and spread the frosting on half of the flat cookie bottom.  Frost all the cookies.
  3. Add the cocoa and remaining water to the frosting and whisk again until smooth.  Frost the other half of the cookies.
  4. Let dry on a wire rack until the frosting has hardened before packing.

black and white cookies with amaretto | pale yellowJust finished – the ending was perfect.  I cried, everyone got what they deserved.  I’m intensely satisfied with what happened, Breaking Bad deserves ALL the awards!

 

2 Comments

Filed under Cookies