Category Archives: Cookies

Salted Caramel Chocolate Hazelnut Chip Cookies

Chocolate Hazelnut Chocolate Chip Cookies | Pale YellowDespite a week without posts, it has not been a week without baking, there is a rarely a week without baking! I worked at what I’ve been calling DNA camp for the past week and it’s fantastic to be with students again.  I appreciate the ridiculousness of high school students so much!  The boys who don’t take lunch until 2 because they loose all focus after eating so their teacher pushes hard in the morning and the girl who takes charge like a full-fledged adult, not a 16-year-old, make my day.  I wanted to make them a treat, because teenagers love treats!

Chocolate Hazelnut Chocolate Chip Cookies | Pale YellowAs of right now, I’m on my way to Michigan and I don’t know what to anticipate.  I want to spend as much time with family and not over- or even extend myself.  There will need to be some quiet time.  Hopefully I’ll get my head back in the blogging game and churn out some recipes and posts.  No work, no grad school, no excuses!

Chocolate Hazelnut Chocolate Chip Cookies | Pale YellowOne way I’m getting back into the game is my membership into the Secret Recipe Club.  It’s a neat way to discover new blogs, meet online friends, and share the blogging love!
Secret Recipe ClubMy first assignment is to create a recipe from Jenny’s lovely blog – Jenny’s Cookbook.  While looking for something to make I first thought about the pickled green beans because I have tons of green beans in my fridge that I don’t know what to do with.  But then I found this, and immediately went searching for a use!  Salted caramel + chocolate + hazelnut is a home run in flavor town!  Click on the link below visit more sites and recipes.

Chocolate Hazelnut Chocolate Chip Cookies | Pale YellowThese are good cookies – perfectly soft and chewy.  Adding chocolate spread makes the cookies moist and creates a lovely texture.  And the addition of chocolate chips takes the cookies over the top, always add chocolate chips, I feel like I should have added more!  This is a super easy cookie to whip up with just a bowl and spoon sure to bring a smile to anyone’s face!Chocolate Hazelnut Chocolate Chip Cookies | Pale Yellow

Print the Recipe!

Salted Caramel Chocolate Hazelnut Chip Cookies

Adapted from Jenny’s Cookbook

Yield – 2 dozen 2-tablespoon cookies

1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup brown sugar
1/2 cup salted caramel chocolate hazelnut spread, or Nutella
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cup flour
1 cup semisweet chocolate chips
sea salt for sprinkling
  1. Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
  2. Add the butter and sugar to a bowl and mix with a wooden spoon until light and creamy.  Mix in the spread, egg, and vanilla.  Make sure to mix until well combined.
  3. Stir in the powder, soda, and salt.  Add the flour and mix until barely combined and then stir in the chips.
  4. Use a 2-tablespoon scoop to portion the batter on the cookie sheet.  The cookies spread, so leave plenty of space between cookies.
  5. Sprinkle each cookie with sea salt.
  6. Bake for 10-12 minute or until just set.  Let cool 5 minutes on the cookie sheet before moving to a wire rack to cool completely.Chocolate Hazelnut Chocolate Chip Cookies | Pale Yellow

 

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Chocolate Cookies with Pretzels, Caramel, and White Chocolate Chips

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowI’m sitting in Starbucks on a beautiful Sunday afternoon writing a paper.  Or at least trying to write a paper.  So far I’ve texted a bunch of people, checked Facebook 12 times, looked at my classmates’ papers to see how they use APA properly instead of looking up an actual APA manual, and pre-ordered two cookbooks from Amazon.  I’ve contemplated emailing my professors asking for an extension because *tear* I’ve been on vacation in Aruba for a week and now I don’t know if I can get my paper done by Tuesday.

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowI know.  I’m whining and need a smack in my privileged face.  I am so fortunate to have a career that allows me time off to travel and supports my lifestyle choices.  I am fortunate that I can continue my education in a program that has so far excited, engaged, and challenged me.  I am fortunate to have the luxury of free time to blog and write papers and grocery shop at my leisure.  Done whining, I just gave myself a little face slap.  And I finished two paragraphs of my paper.

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowTo continue the theme of privilege, when I was in Costa Rica three weeks ago (yep, that happened too), my amazing landlords moved my car for me the whole week.  I live in a neighborhood where street parking is not allowed on the weekends and there are two days of alternate side during the week.  They moved my car on and off the lawn as needed and made sure I didn’t get a ticket;  I am very fortunate to live where I do with these people.  Needless to say, they needed a big thank you.

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowCookies are always an appreciated thank you gift.  The youngest boy immediately took the plate to the couch and started chowing down!  I’m not surprised, the cookies are soft and chewy, chocolatey and crunchy.  The coca adds depths of flavor and the caramel and white chocolate chips adds interest.  And there’s pretzels, you can’t go wrong with pretzels in your cookies.  You should make these cookies as a perfect thank you to some who deserves appreciating or just a thank you to yourself for being awesome.chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowPrint the Recipe!

Chocolate Cookies with Pretzels, Caramel, & White Chocolate
Adapted from Barbara Bakes
Yield – 2 dozen 2” cookies

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/3 cup dark cocoa powder
3/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup caramel bits
1/2 cup chopped chocolate covered pretzels
1/4 cup white chocolate chips

  1. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  2. Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment for 2-3 minutes or until pale yellow.
  3. Beat in the vanilla and egg until well incorporated.  Scrape the bowl as needed.
  4. Add the flour, cocoa, baking soda, and salt; mix on low until just barely combined.  Add the caramel, pretzels, and chocolate chips. Mix until combined.
  5. Use a 2-tablespoon scoop to portion the dough on the parchment paper, leave about 2” of space between each cookie.
  6. Bake for 10-12 minutes or until just set.  Let cool completely on a wire rack before storing.

chocolate cookies with pretzels, caramel, and white chocolate | Pale Yellow

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Chocolate Chip Cookies with Browned Butter and Marcona Almonds

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowThere are regular cookies and then there are cookies like this; perfectly flavored with browned butter and almonds.  I even took the extra step of making the dough the night before to let it all marry together.  These are some deluxe cookies my friends!

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowLet’s do some real talk: I made the dough the night before because it was a rainy, Friday night and I wanted to eat cookie dough.  Also, I was too lazy to make the cookies that night.  But let’s just say I let the dough rest because I was feeling adventurous and wanted to experiment with this overnight dough technique.  Good talk.

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowBesides the cookies I gave to Ruth in honor of her birthday, I ate the rest myself.  That good.  I had every intention of delivering some to my neighbors, but life happens.  I grew up in a household that ALWAYS put walnuts in chocolate chip cookies.  My mom has one of those old school nutter choppers, that I may steal one day, and we always chopped up  the nuts and added them to the Toll House cookies.  As an adult, I now know many people do not like nuts in their cookies and/or brownies.  There is just something so right about chocolate and nuts.

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowI don’t even need to tell you how good they are, so I’m going to use a list descriptive words instead of a sentence: chewy, moist, soft, salty, chocolatey, crunchy from the almonds, and nutty from the browned butter.  Make these now.

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowTwo Years Ago – Vanilla Cake Pops

Print the Recipe!

Chocolate Chip Cookies with Brown Butter and Marcona Almonds
Adapted from Joy the Baker
Yield – 4 dozen 2-tablespoon cookies

1 cup (2 sticks) unsalted butter, room temperature and divided
1 cup packed light brown sugar
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon molasses
1 egg + 1 egg yolk
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cup flour
1/2 cup chopped marcona almonds
12 ounces semisweet chocolate chips
sea salt for sprinkling

  1. Brown one stick of butter in a small saucepan until the butter turns brown and smells nutty.
  2. Pour the browned butter into a small bowl to cool, be sure to scrape all the brown bits into the bowl.  Let cool for about 40 minutes.
  3. In the bowl of a stand mixer with a paddle attachment, beat together the remaining stick of butter and brown sugar until light and fluffy, about 4 minutes.
  4. Beat in the cooled brown butter and sugar until pale yellow, another 2 minutes.  Beat in the vanilla, molasses, and eggs.  Scrape the bowl as needed.
  5. Add the salt, baking soda, and flour.  Mix on low until just combined.  Mix in the almonds and chocolate chips.
  6. Cover the bowl and refrigerate for several hours or overnight.
  7. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  8. Use a 2-tablespoon scoop to portion the dough.  Allow generous spacing between cookies, I only placed 8 on a cookie sheet.
  9. Bake for 12 minutes and then transfer to a cooling rack to cool completely.Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale Yellow

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Coconut Lime Cookies

coconut lime cookies | pale yellowIt’s Friday! Not just a regular Friday, a three-day weekend Friday.  I have no plans except for reading on the beach and going on a bike ride or two.  Perhaps there will be a frozen adult beverage somewhere in there…

coconut lime cookies | pale yellowThis weekend won’t be all about vegging out, I plan on doing a little decorating.  I’ve been looking at curtains for the living room and planning some crafting projects.  I adore these pieces and want to create one for above my drink cart and a few for the kitchen.  I’m throwing around these quotes; “It’s not easy being drunk all the time. Everyone would do it, if it were easy. – Tyrion Lannister, GoT, “Calories? You mean delicious points? – Source unknown, and “A party without cake is just a meeting” – Julia Child.

coconut lime cookies | pale yellowDecorating the living room is really just a way for me to avoid my bedroom, I have zero ideas on what to do with that room.  It’s so bare and boring.  Maybe I’ll paint the room, maybe not.  We’ll see.

coconut lime cookies | pale yellowDespite the rainy weather, I’m ready for my tropical vacations.  The cookies are soft and chewy; they are a lovely sugar cookie ramped up with flaky coconut and fresh lime.  These cookies are easy and delightful!  You should make them happen this weekend.

coconut lime cookies | pale yellowTwo Years Ago – S’more Cupcakes

Print the Recipe!

Coconut and Lime Cookies
Adapted from Karis’ Kitchen
Yield – 33 1-tablespoon cookies

zest from 1 lime
3/4 cup sugar
8 tablespoons (1 stick) unsalted butter, room temperature
1 egg yolk
1 1/2 tablespoons lime juice (from 1 lime)
1/2 teaspoon vanilla extract
1 1/4 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup + 2 tablespoons sweetened flaked coconut

  1. Preheat the oven to 350 ˚F and line 2 cookie sheets with parchment paper.
  2. Add the lime zest and sugar to the bowl of a stand mixer with a paddle attachment.  Massage the zest and sugar together for about 2 minutes.  Add in the butter and beat on medium-high speed until pale yellow.
  3. Scrap the bowl as needed and beat in the egg yolk.  Add the lime juice and vanilla and continue to beat the mixture.
  4. Whisk together the flour, soda, powder, and salt in a medium bowl.  Turn the mixer to low and add the dry ingredients until just combined.  Stir in the coconut.
  5. Use a 1-tablespoon cookie scoop to portion the dough.  Give the dough about 2 inches between each cookie as the cookies spread while baking.
  6. Bake for 12-14 minutes or until the edges just begin to barely brown. Please do not over-bake!
  7. Let cool 2 minutes on the cookie sheet before transferring to a wire rack to cool completely.coconut lime cookies | pale yellow

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Puppy Chow Cookies

puppy chow cookies | pale yellowWords were deleted here, lots of words.  Words about how much my life has changed in the past year, words about disappointment, and words about loneliness.  These words are not for sharing here, however.  They are meant to be shared in conversations with friends whether on the phone or in person.

puppy chow cookies | pale yellowOver the past few days I have been fortunate enough to share these words with people who matter in my life and it has given me clarity.  Not clarity in the sense that my feelings have lessened, but clarity that I am alright and I am not alone.  When I was 24 I got a tattoo on my wrist because I was high on life and wanted to memorialize those feelings.  In all the wisdom of my 24-year-old-self, I knew that this particular season of my life would not last forever.

puppy chow cookies | pale yellowWhere is my 24-year-old wisdom now?  When is my 30-year-old lady wisdom going to kick in?  My proper, adult, lady-self recognizes the importance of spending money on proper and classic shoes.  My proper, adult, lady-self takes pride in having a savings account.  Yet, I’m having trouble remembering that life comes in phases, seasons even, and this too will pass.

puppy chow cookies | pale yellowMy hope is that the next season will be one of simplicity.  There are plenty of ways to improve and simply my life and add more purpose and grace.  Lofty goals, yes, but entering a new decade brings with it some lofty expectations.

puppy chow cookies | pale yellowEnough of this.  Let’s talk decadence and deliciousness.  Let’s talk looking for a simple, easy recipe and that somehow turning it into dipped chocolate and powdered sugar all over the kitchen!  Puppy chow is one of my favorite treats and I don’t make it often because it’s my kryptonite; I just can’t stop.  I gave away all these cookies within 4 hours of making them as necessity, they’re that good.  The peanut butter cookie is flavorful and crispy, the chocolate rich, and the powdered sugar sweet.  This batch makes a bounty, so get ready to share!  I’m serious about these cookies, my 24-year-old-self says make them and eat them now, she is wise!

puppy chow cookies | pale yellowTwo Years Ago – Pulled Salsa Chicken

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Puppy Chow Cookies
Adapted from Cookies and Cups
Yield – 5-6 dozen cookies

1/2 cup unsalted butter, room temperature
1 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup flour

20 ounces bittersweet chocolate chips (2 bags)
2/3 cup creamy peanut butter, this one if you’re feeling naughty
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar

  1. Cookies – Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper, set aside.
  2. Add the butter and peanut butter to the bowl of a stand mixer with a paddle attachment.  Beat for 2-3 minutes until light and creamy.  Beat in both sugars until well combined.  Add the egg, vanilla, baking soda, and salt, beat until pale yellow.  Scrape the bowl as needed.
  3. Add the flour and mix until just combined.
  4. Use a 1-tablespoon scoop to portion the dough.  Flatten each round of dough with the bottom of a floured glass.
  5. Bake for 11 minutes and then let cool completely on a wire rack.
  6. Coating – Add the chocolate, peanut butter, and butter to the bowl of a double boiler.  Heat and stir gently until everything is melted.  Place the powdered sugar in separate bowl.
  7. Place your wire racks over paper towel or foil or something, things are about to get messy.
  8. Dip each cookie in the chocolate mixture using a fork and shake off excess chocolate.  Immediately drop the chocolate covered cookie in powdered sugar and toss to coat.  Place on the wire rack to dry.  Repeat for the rest of the cookies.
  9. If desired, once all the cookies are coated, give them a second dunking in the powdered sugar, this really creates a nicely covered outside.
  10. Store in an airtight container and serve with napkins, these are delicious but messy!puppy chow cookies | pale yellow

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Special Blondies with Brown Butter, Chocolate Chips, and Marcona Almonds

special blondies with brown butter, chocolate chips, and marcona almonds | pale yellowHere is a fact to blow your mind: 90% of my posts are written from my bed.  When I had roommates it made sense to work in my bedroom because that was my quiet space.  I could also be alone and get into my head for all these riveting words.  Now that I live alone I spend much less time in my bedroom and much more time in the living room.  My little slanted roof living room is my downfall however.  I just don’t have strong focus in there.  True story.

special blondies with brown butter, chocolate chips, and marcona almonds | pale yellowMind not blown?  Here is another fact: Whole Foods may possibly be the devil.  I  said it.  They built a beautiful Whole Foods in Brooklyn next to my favorite derelict house with a lovely parking lot and then I moved away.  Which is probably a good way to save my bank account.  However, I find myself stopping in Whole Foods when I’m in Park Slope and spend a ton of money.  And this is not for my regular groceries, this is my “extra” purchases.  You know, those special foods you just have to have.

special blondies with brown butter, chocolate chips, and marcona almonds | pale yellowWhat’s the point?  Marcona almonds are one of those special purchases.  Obviously I couldn’t just walk into Whole Foods to get almonds, I need nutritional yeast, some hot food for dinner, and another $30 worth of food.  Marcona almonds are totally worth it, totally!  I first tried marcona almonds at the Iberian Pig in Atlanta and was blown away by how creamy and flavorful these almonds wore, this is not your regular almond!

special blondies with brown butter, chocolate chips, and marcona almonds | pale yellowWhen I saw this recipe on Joy the Baker, I knew I wanted to make the blondies as an excuse to buy marcona almonds.  Marcona almonds require a specialty store, so Whole Foods it was; the story comes full circle.  The blondies are worth the extra trip and money; they are sweet, chewy, moist, nutty from the brown butter, and super special from the bittersweet chocolate chips and marcona almonds.  These aren’t the blondies you serve to your drunk friends; these are the blondies you sit and savor!

special blondies with brown butter, chocolate chips, and marcona almonds | pale yellowTwo Years Ago – Grasshopper Pie

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Special Blondies | Blondies with brown butter, chocolate chips
Adapted from Joy the Baker
Yield – 16 pieces

10 tablespoons unsalted butter
1 3/4 cups packed brown sugar
2 eggs + 1 egg yolk
1/4 cup cashew or almond butter (mine was unlabeled)
2 teaspoons vanilla
1/2 teaspoon Kosher salt
1/8 teaspoon cinnamon
1/2 teaspoon baking powder
1 1/2 cups flour
1 cup marcona almonds
1 cup bittersweet chocolate chips
sprinkling of sea salt

  1. Preheat the oven to 350 ˚F and grease an 8×8” pan with shortening.  Cut parchment paper to fit in the pan and overlap the sides.  Grease the parchment paper as well.
  2. Melt the butter in a medium saucepan and cook until brown and nutty, whisking the whole time.  Let cool for about 5 minutes before proceeding.
  3. Whisk in the brown sugar and then the eggs one at a time.  Add the cashew butter, vanilla, salt, cinnamon, and baking powder, whisk to combine.
  4. Add the flour, three-fourth’s of the almonds and three-fourth’s of the chocolate chips.  Mix with a wooden spoon until just combined.  Pour into the prepared pan and spread evenly.
  5. Place the remaining almonds and chocolate chips neatly on top.  Sprinkle with sea salt.  Bake for 30-35 minutes or until just browned and a toothpick inserted comes out clean.
  6. Let cool on a wire rack and then cut into pieces.special blondies with brown butter, chocolate chips, and marcona almonds | pale yellow

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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

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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?

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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

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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

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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

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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

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