time for christmas cookies

i can't believe that christmas is only a few days away.  i feel like i'm in some type of time warp since we have spent so many days inside the theatre.  it's like we just got off a plane and i'm not sure what time zone we're in or what day it is right now!

one thing i do know is that i'm in the mood for christmas cookies.  i'm hoping to carve out a few moments this weekend to make some.  in case you're interested, here are the best christmas cookies from every state as well as 36 christmas cookies from around the world.

happy baking!

love, laurie

chocolate candy cane cookies

we always look forward to baking cookies each year for the holidays.  there's just something about baking christmas cookies that warms your heart and soul.

we like to change up our christmas cookies, so we don't necessarily make the same exact recipes every year.  in addition to the spiced molasses cookies that we made this year, we also made chocolate candy cane cookies!

we love the combination of chocolate and peppermint.  for several years, these chocolate peppermint wafer cookies have been some of our favorites.  we've also enjoyed these chocolate peppermint m&m's cookies too.

the base of these cookies get their great flavor from the combination of melted chocolate, cocoa powder, and peppermint extract.  the crushed candy canes on top give really send the peppermint flavor home.  the colors make them really festive too.

these cookies remind us of one of our favorite holiday drinks: peppermint mocha lattes from starbucks.  sit down with cup of coffee and these cookies, and you'll be in the holiday spirit for sure!

chocolate candy cane cookies
prep time: 5-10 minutes
baking time: 12 minutes
yields: approximately 4 dozen cookies
adapted from cooking classy

ingredients:
12 oz. semi-sweet baking chocolate
1/2 cup salted butter
3/4 cup dark brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure peppermint extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
4 candy canes, crushed into small pieces

directions:
break the baking chocolate into pieces and cut the butter into small chunks.  combine in a microwave safe bowl and microwave in 20 second intervals, stirring well between intervals until the chocolate is melted and smooth.  set aside

in the bowl of an electric stand mixer fitted with a paddle attachment, combine the sugar, eggs, and extracts.  mix well.  beat in the melted chocolate mixture.  add the flour, cocoa powder, baking powder, and mix just until combined.  cover the bowl with plastic wrap and refrigerate for 1 hour until firm.

preheat your oven to 325 degrees F.  scoop 1 teaspoon sized balls of dough into your hands and roll them into balls.  flatten each ball gently with the palms of your hands and dip the top into the crushed candy canes.  place onto a cookie sheet lined with parchment paper and bake for 12 minutes.  once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.

enjoy!

love, laurie

spiced molasses cookies

we absolutely love baking christmas cookies every year.  we always enjoy molasses cookies, and we equally enjoy ginger cookies too.  this year we couldn't decide between the two, so we combined them into one cookie . . . thus, spiced molasses cookies!

the molasses gives these cookies a deep, rich flavor and all of the spices give them a wonderful kick.  they smell amazing as they bake in the oven.  our whole house smelled like christmas.  a nice little added bonus, is the surprise of finely minced crystallized ginger hiding in these cookies!  we're hoping these cookies will be a hit this christmas!

spiced molasses cookies
prep time: 5-10 minutes
baking time: 10-12 minutes
yields: approximately 4 dozen cookies
adapted from very merry cookie party

ingredients:
1 cup (2 sticks) salted butter, softened
1/2 cup dark brown sugar
2/3 cup molasses
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/4 cup finely chopped crystallized candied ginger

directions:
preheat your oven to 375 degrees F and line a baking sheet with parchment paper.  in the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and the sugar together.  beat until light and fluffy (about 3 minutes).  mix in the molasses.  add flour, baking soda, and spices.   mix just until combined.  fold in the chopped ginger.  scoop 1 teaspoon sized balls of dough into your hands and roll them into balls.  place the dough balls onto the cookie sheet and flatten each ball gently with the bottom of a drinking glass.  bake for 10-12 minutes, until golden brown.  once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.

enjoy!

love, laurie

national chocolate chip cookie day!

i am a huge fan of chocolate chip cookies.  i mean, how can you not be?  they are such a versatile cookie and you can make them in any way, shape, or form, and you can add just about anything to them as well.  chocolate chip cookies are a classic treat, and for a good reason.

today is national chocolate chip cookie day!  did you know that the chocolate chip cookie dates back to 1937?  let's celebrate by making some cookies.  here are a few of my favorite chocolate chip cookie recipes . . .

> classic chocolate chip cookies
> dark chocolate chip cookies with pistachios
> chocolate chunk cookies with pistachios
> slice-and-bake brown butter cookies with chocolate chips and pecans
> chickpea chocolate chip cookies
> oatmeal dark chocolate chip cookies with coconut and dried cranberries

enjoy!

love, laurie

vegan lemon bars

we were in charge of making dessert for our memorial day celebration with our families over the weekend.  in addition to the cake that we made to celebrate ryan's dad's retirement, we also made vegan lemon bars.

i'm a huge fan of lemon desserts, especially lemon bars.  this recipe changes up traditional lemon bars by eliminating the eggs, butter, and sugar in order to make them vegan.

the crust has a nice crunch thanks to the almonds, and the texture of the filling is creamy like cheesecake thanks to the cashews.  the filling has a nice lemon flavor and it is not sweet at all.

these bars are a great healthy alternative to traditional lemon bars.  did i mention they are gluten free too?!

vegan lemon bars
prep time: 1 hour 15 minutes
baking time: 45 minutes
yields: 12 bars
adapted from minimalist baker

crust ingredients:
1 cup old-fashioned oats
1 cup almonds
1/4 teaspoon salt
2 tablespoons coconut sugar
1 tablespoon maple syrup
4 tablespoons coconut oil, melted

filling ingredients:
1 cup raw cashews
1 cup coconut cream
2 tablespoons cornstarch
2 large lemons, zested and juiced
1/4 cup maple syrup

directions:
cover the cashews with boiling water and let rest uncovered for 1 hour.  drain thoroughly.  preheat your oven to 350 degrees F.  grease a 8x8-inch square baking dish and line with parchment paper.  in a food processor, pulse the oats, almonds, salt, and sugar until very fine.  mix in the maple syrup and melted coconut oil.  transfer the mixture to the lined baking dish and press the mixture firmly in the bottom to form an even crust.  bake for 15 minutes, then increase the temperature to 375 degrees F and bake for an additional 6-8 minutes until the crust is golden brown.

reduce the oven temperature back to 350 degrees F.  in a high-speed blender, combine the cashews, coconut cream, cornstarch, lemon juice, lemon zest, and maple syrup until very creamy and smooth.  pour the filling over the crust and spread into an even layer.  tap the baking dish gently on the counter to remove any air bubbles.  bake for 20-23 minutes, until the filling is dry and set.  let the bars cool to room temperature before transferring the baking dish to the refrigerator to cool completely for several hours before serving.

enjoy!

love, laurie

chocolate, peanut butter, and date cereal bars

let's talk about a few ingredients that i love . . . my love of peanut butter has been well documented on this blog.  it's also no secret that i love dark chocolate too, but did you know that i'm a huge fan of cheerios as well?  i love all types of cheerios, especially multi-grain cheerios.  i also just love medjool dates.  they are so versatile, and i love how they are naturally sweet.

the combination of these things i love (chocolate, peanut butter, dates, and cheerios) leads to some seriously delicious dessert bars.

we start off with the dates, which are just the right amount of sticky so they can act as a natural glue in recipes.  the dates are combined with peanut butter and a little vanilla for an added flavor.

that incredible mixture gets combined with multi-grain cheerios, and then the whole thing is covered in dark chocolate.  wow!

these bars make a great treat to satisfy your sweet tooth, but you don't have to feel too bad about them since they are relatively "healthy."  cheerios, peanut butter, and dates are all good for you.  the dark chocolate makes them just a little bit naughty.  (although there is a decent amount of research that argues that dark chocolate is good for you.  i'm with those scientists!)

you could use just about any cereal in these bars.  you could also use milk or white chocolate too.  this recipe is a great base recipe for you to personalize these bars and make them your own!

chocolate, peanut butter, and date cereal bars
prep time: 10 minutes
chill time: 2 hours
yields: 16 bars
adapted from half baked harvest

ingredients:
6 oz. medjool dates, pits removed
1/4 teaspoon salt
1 cup chunky all-natural peanut butter
3 tablespoons unsweetened almond milk
1 teaspoon pure vanilla extract
4 cups cereal
1 cup dark chocolate chips

directions:
grease the sides of a glass 9x13 inch baking dish with cooking spray and line the bottom with parchment paper.  set aside.  add the dates and salt to a food processor and pulse until the dates form a thick paste.  add the peanut butter and milk.  process until smooth.  transfer the mixture to a microwave-save bowl.  microwave for 30 seconds, then stir.  repeat twice, or until the mixture is warm.  stir in the vanilla.  add the cereal to a large bowl.  slowly and gently mix the warm peanut butter mixture into the cereal until thoroughly combined.  gently press the cereal into the prepared baking dish in an even layer.

in a separate bowl, microwave the chocolate 30 seconds, then stir.  repeat until completely melted.  drizzle the melted chocolate over the cereal and use an offset spatula to evenly spread the chocolate over the top of the cereal.  cover the pan and refrigerate for about 2 hours until firm.  cut into 16 bars and serve.  refrigerate the remaining bars.

enjoy!

love, laurie

coconut almond date dessert bars

we had a hankering for something sweet recently, but didn't want to make a whole batch of cookies or brownies.  as i was flipping through the march issue of bon appetit magazine, i came across a recipe for coconut almond date breakfast bars.  they looked and sounded delicious.  i had all of the ingredients on hand because i had just picked up some dates at the grocery store, so i got to it and went off to the kitchen to whip them up.

bon appetit describes these bars as something that can be eaten for breakfast, but to me they are really more of a dessert.  the sweetness from the dates and the coconut makes them perfect for an after dinner treat!

it's amazing how versatile dates are.  we've used them in lots of recipes and they are great because they act as a natural sweetener and have such a deep flavor.  the dates in this recipe are cooked down and combined with lemon zest and lemon juice to make a jam puree that is spread on top of a crust made of oats, coconut, and almonds.  the whole thing is then topped off with more almonds and coconut!

so many different types of coconut go into these dessert bars.  there's shredded coconut, coconut flakes, and coconut oil.  these bars are a coconut lover's dream come true.

they have a bit of a tropical flair which makes them seem extra decadent!

coconut almond date dessert bars
prep time: 10-15 minutes
cooking time: 15-20 minutes
baking time: 40 minutes
yields: 16 bars
adapted from bon appetit magazine (march 2016 issue)

ingredients:
6 oz. medjool dates, pits removed
1 cup water
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups almonds, divided
1/2 cup coconut oil, melted to a liquid state
4 tablespoons salted butter, softened
1/4 cup sugar
2 tablespoons agave nectar
1 cup sweetened shredded coconut
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup unsweetened coconut flakes
1/4 cup unsweetened shredded coconut

directions:
in a small saucepan, bring the dates and water to a boil, then reduce the heat and simmer until the liquid has almost completely evaporated.  set aside to cool.  meanwhile, preheat your oven to 350 degrees F.  in a food processor, pulse together the flour, oats, salt, baking powder, and 1 cup of the almonds until the almonds are finely ground.  add the coconut oil, butter, sugar, agave nectar, and shredded coconut.  pulse to combine.  transfer the mixture to a 11 inch by 7 inch nonstick rectangular tart pan with a removable bottom.  pack evenly across the bottom of the pan, tamping and smoothing with your hand.  the more compact, the better.  (note: if your pan does not have a removable bottom, consider lining it with parchment paper and leave an overhang on the sides so that you can easily pull the baked dessert out in one piece to cut it.)

pulse the dates, lemon zest, and lemon juice in the food processor, scraping down the sides as needed, until smooth.  spread the date puree evenly over the crust with an offset spatula, leaving a small boarder around the edges.  chop the remaining 1/4 cup of almonds and sprinkle them over the top along with the coconut flakes and shredded coconut.  gently press down with your hand.  bake for 40 minutes, until the top is browned.  let cool and then cut into rectangles.

enjoy!

love, laurie

twas the night before christmas . . .

it's christmas eve and we're looking forward to celebrating with my family today!  the tree is decorated, the house is cleaned, the gifts are wrapped, and cookies are ready to be eaten!

here's our christmas eve cookie lineup:
- walnut thumbprint cookies with blackberry jam
- chocolate chunk cookies
- ginger molasses cookies
- snickerdoodle cookies
- peanut butter cookies
- peanut butter kiss blossoms

have a lovely christmas eve!

love, laurie

chocolate chunk cookies with pistachios

we had to whip something up for a co-worker's birthday last night, so when i came home from dance rehearsal we threw together a batch of chocolate chunk cookies with pistachios.

if you feel like you have deja vu, don't worry.  you're right, i did share a recipe for dark chocolate chip cookies with pistachios nearly three years ago.  good for you if you remembered that!  the recipes are similar, but a little different.

the first recipe was from joy the baker's blog.  this one is from her newest cookbook homemade decadence.  (on tuesday i shared a list of my favorite cookbooks that i use most often, and here it is two days later and i've already pulled one off the shelf.)

i've said it before, and i'll say it again: there's just something about chocolate chip cookies.  they are therapeutic and comforting.

cookies can solve problems.  like when your feet hurt from too many dance rehearsals in one week and your costumes for the spring recital arrived in the mail and they are too many sizes too big to actually fit you.  yeah, eat a cookie.  (side note: the spring dance show is just a week away and when i think of everything that needs to be done between now and then i get a little queasy . . . but hey, we have cookies.)

these cookies were baked until they were golden brown and gorgeous.  they are practically glowing.  they are packed with semi-sweet chocolate chunks (my favorite ones to use are the ones from trader joe's) and gorgeous green pistachios.  such an awesome combination.

ps: after we baked these cookies we turned on the tv and celebrity wife swap was on abc.  we had no intention of watching it but neither of us could seem to bring ourselves to change the channel.  it was the episode with jackie siegel (a.k.a. the "queen of versailles") and we both sat there watching, mesmerized by the sheer stupidity of the show and the actors.  shows like that really make you feel good about yourself and your own marriage, let me tell you.

chocolate chunk cookies with pistachios
prep time: 10 minutes
baking time: 12-15 minutes
yields: 24 cookies
adapted from homemade decadence

ingredients:
1/2 cup (1 stick) salted butter, softened
1/2 cup granulated white sugar
1/2 cup dark brown sugar
1 large egg
1 1/4 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chunks
1/2 cup shelled unsalted pistachios, chopped

directions:
preheat your oven to 350 degrees F.  line a cookie sheet with parchment paper.  using an electric mixer, beat the butter and sugars together until light and fluffy (about 4 minutes).  add the egg and beat well (about 1 minute).  mix in the vanilla.  in a separate bowl, sift together the flour, baking soda, and salt.  add the dry ingredients all at once to the wet and mix just until combined.  fold in the chocolate chunks and chopped pistachios.  scoop the cookie dough by the tablespoon onto the cookie sheet.  bake for 12 minutes for soft cookies and 15 minutes for crisper cookies.  remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling.

enjoy!

love, laurie

oatmeal cranberry white chocolate chip cookies

i needed to make a quick dessert to take into work this week for a co-worker's birthday.  (it seems like it's always someone's birthday in our office!)  i knew that i had oats, dried cranberries, and white chocolate chips in the pantry, so i decided to make a batch of cookies with those ingredients since i had them on hand.  the result was a delicious cookie with great flavor.  it was a huge hit with my co-workers too!

oatmeal cranberry white chocolate chip cookies
prep time: 10 minutes
baking time: 12-14 minutes
yields: 18 cookies
adapted from cooking classy

ingredients:
6 tablespoons salted butter, softened
1/4 cup granulated white sugar
1/4 cup dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup + 3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup old-fashioned oats
1/2 cup dried cranberries, chopped
1/2 cup white chocolate chips

directions:
preheat your oven to 350 degrees F.  in the bowl of an electric mixer, cream the butter and the sugars until light and fluffy (about 3-4 minutes).  beat in the egg.  add the vanilla and mix well.  in a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg.  add the flour mixture to the butter, along with the oats.  mix until incorporated.  fold in the cranberries and white chocolate chips.  roll the dough into balls, about 2 tablespoons each, and place on a baking sheet lined with parchment paper.  use a flat-bottomed glass to gently press the cookie dough balls into disks.  bake for 12-14 minutes until lightly golden.  once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling completely.

enjoy!

love, laurie

almond flavored butter cookies

we're almost done with the leftover christmas cookies at our house.  the end is now in sight.  i swear, i don't know where they all come from!  we made several different types of cookies this holiday, including: chocolate peppermint m&m's cookies, double gingersnap cookies, and mocha cookies.  we also made a batch of cut-out cookies too.

although these cookies look like sugar cookies, they're really more of a butter cookie.  these cookies are not at sweet as traditional cut-out sugar cookies.  they have a great almond flavor and a wonderful texture.  they are so tender they just melt right in your mouth!

this dough is soft enough that you could put it through a cookie press to make spritz cookies.  however, you could roll it out to make cut-out cookies like we did.  we cut our cookies in the shape of snowflakes and decorated them with royal icing.  if royal icing isn't your cup of tea, you could leave these cookies plain or you could decorate them with sprinkles or colored sugar.  this recipe is so simple and takes no time to make.  the dough also does not need to be chilled before it is rolled out.  nice and easy!

almond flavored butter cookies
prep time: 10 minutes
baking time: 10-12 minutes
yields: approximately 30 cookies
adapted from very merry cookie party

ingredients:
1/2 cup (1 stick) salted butter, softened
1/4 cup granulated sugar
1 large egg yolk
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder

directions:
preheat your oven to 350 degrees F and line a baking sheet with parchment paper.  cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment.  add the sugar and beat well until light and fluffy (about 3 minutes).  beat in the egg yolk, almond extract, and vanilla extract.  in a separate bowl, sift together the flour and baking powder.  gradually add the sifted flour mixture to the cookie dough.  turn the dough out onto a floured surface and form it into a ball with your hands.  roll the dough out with a rolling pin (about 1/4 inch thick) and cut it into shapes using cookie cutters.  place the cut-out shapes onto the cookie sheet and bake for 10-12 minutes.  once baked, allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling completely.  decorate as desired.

enjoy!

love, laurie

mocha cookies

we're still eating leftover christmas cookies at our house.  we're almost done with them.  i think cookies must multiply around the holiday season.  i don't know where they all come from!

these mocha cookies were one of the types cookies that we made for christmas this year.  they are specked with grated chocolate and espresso granules which makes them both delicious and pretty.

these cookies came together in no time.  they were so easy to make, and they were so good!

mocha cookies
prep time: 10 minutes
baking time: 8-10 minutes
yields: approximately 60 cookies
adapted from very merry cookie party

ingredients:
1 cup (2 sticks) salted butter, softened
1/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup grated bittersweet chocolate
1 tablespoon instant espresso granules
2 cups all-purpose flour
1 tablespoon milk

directions:
preheat your oven to 350 degrees F and line a baking sheet with parchment paper.  cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment.  add the sugar and beat well until light and fluffy (about 3 minutes).  beat in the egg yolk and vanilla.  mix in the grated chocolate and espresso granules.  gradually mix in the flour and the milk.

scoop 1 teaspoon sized balls of dough and roll them between your hands to make balls.  place the balls of cookie dough onto the cookie sheet.  bake for 8-10 minutes, until they are golden.  once baked, allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling completely.

enjoy!

love, laurie

double gingersnap cookies

we made several different types of christmas cookies this year.  one of the batches that we made was double gingersnap cookies.  we absolutely love ginger and we are huge gingersnap fans.  the more ginger the better!

these cookies have ground ginger in them along with chunks of crystallized candied ginger throughout them for double the ginger punch!

the ginger gives them a great zing and the molasses gives them a deep rich flavor.  they are just so good!  they certainly live up to their name of ginger "snaps" because they are nice a hard, just like a gingersnap should be.

double gingersnap cookies
prep time: 5-10 minutes
baking time: 8-10 minutes
yields: approximately 24 cookies
adapted from very merry cookie party

ingredients:
1/2 cup (1 stick) salted butter, softened
1/3 cup granulated sugar
1/3 cup molasses
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/4 cup crystallized candied ginger, finely chopped

directions:
preheat your oven to 375 degrees F and line a baking sheet with parchment paper.  cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment.  add the sugar and beat well until light and fluffy (about 3 minutes).  mix in the molasses.  in a separate bowl, sift together the flour, baking soda, and spices.  add the dry ingredients all at once to the wet ingredients.  mix until combined.  fold in the crystallized ginger.  scoop 1 teaspoon sized balls of dough and roll them between your hands to make balls.  place the balls of cookie dough onto the cookie sheet.  flatten each ball gently with the bottom of a drinking glass.  bake for 8-10 minutes, until they are golden.  once baked, allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling completely.

enjoy!

love, laurie

chocolate peppermint m&m's cookies

although we love desserts, we rarely eat candy.  we're just not that into it, and most candies tend to be sickeningly sweet.  however, we were intrigued when we came across holiday mint m&m's in the grocery store this season.  we bought a bag thinking that it might be fun to mix them into a batch of christmas cookie dough.

over the weekend we made several different types of christmas cookies.  one of the types that we made was chocolate peppermint cookies with the holiday mint m&m's.

the combination of cocoa powder and peppermint extract gives the base of these cookies a great flavor, and the m&m's give them an extra burst of mint.

the red, white, and green m&m's are so festive and the colors really pop against the dark chocolate cookie.  they are perfect for christmas time!

chocolate peppermint m&m's cookies
prep time: 5-10 minutes
baking time: 10-12 minutes
yields: 24 small cookies

ingredients:
1/2 cup (1 stick) salted butter, softened
1/2 cup granulated sugar
1 large egg
1/4 cup unsweetened cocoa powder
1 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon pure peppermint extract
3/4 cup holiday mint m&m's

directions:
preheat your oven to 350 degrees F and line a baking sheet with parchment paper.  cream the butter in the bowl of a stand mixer fitted with a paddle attachment.  add the granulated sugar and beat well until light and fluffy (about 3 minutes).  beat in the egg.  scrape down the bowl and mix in the cocoa powder until completely combined.  add the flour and baking powder and mix until incorporated.  fold in the m&m's.  scoop 1 teaspoon-sized balls of cookie dough onto the cookie sheet.  gently press the cookie dough balls down into discs.  top with additional m&m's.  bake for 10-12 minutes.  once baked, allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooking completely.

enjoy!

love, laurie

mini chocolate peanut butter chip cookies

this week.  oh, this week.  *insert a dramatically long sigh here*

we had a power-packed schedule this week.  our work days were crazy, and our evenings where packed full of all sorts of stuff (most of which was not fun).  we're exhausted and tired of running like nuts.  we need a vacation.  i think i hear a tropical island calling our names.

sometimes i get to travel for work.  on wednesday evening, i had to take a trip to give two presentations at a not-so-nearby university.  three hours in the car in heavy rush-hour traffic is not glamorous.  anyway, i got to take ryan with me.  after the presentations were over, we grabbed a bite to eat for dinner and the waiter called us twins . . . so there was that.  my dad always says "the longer you're married, the more you start to look like one another" . . . but twins?  come on.

on the drive home we found ourselves dreaming about taking a winter vacation: "can we squeeze it in after christmas? . . . sure! . . . rates are cheaper in the winter . . . let's go!"  did i mention we need a vacation?  :-)

at least there are cookies to make crazy weeks better.  thank goodness for cookies.

last night after work, before running to another commitment, we headed home to quickly whip up a batch of cookies for a co-worker's birthday today.

we had been talking about the glorious cookies at levain bakery in nyc.  the dark chocolate peanut butter chip cookies at levain bakery are insanely good.  then again, all of their cookies are crazy good.  so, we made some levain-inspired cookies of our own.

if you've ever visited levain, you know that their cookies are ginormous.  since quarter-pound cookies are not work place friendly, we made mini bite-sized versions.  perfect for our co-workers to pick up on the run.    

these mini chocolate cookies with peanut butter chips were so easy to make.  they came together in no time and baked super quick.  just the kind of recipe you want when you have a packed schedule.

the cocoa power gives the cookie a wonderful deep chocolate flavor, and the peanut butter chips are such a great added bonus.  (if you're wondering, our favorite cocoa powder to use is hershey's 100% cocoa natural unsweetened cocoa powder, and our favorite peanut butter chips are trader joe's peanut butter baking chips.)

these cookies smell really great too.  you just can't beat the combination of chocolate and peanut butter.  yum!  so, if you've had a crazy week, or even if you haven't, i highly recommend these cookies to make you smile.  and remember, it's friday!  have a great weekend!

mini chocolate peanut butter chip cookies
prep time: 5-10 minutes
baking time: 15 minutes
yields: 34 mini cookies
adapted from annie's eats

ingredients:
1/2 cup (1 stick) salted butter, softened
1/2 cup plus 1/8 cup granulated sugar
1 large egg
1/4 cup unsweetened cocoa powder
1 1/8 cup all-purpose flour
1/2 teaspoon baking powder
dash of salt
1 1/4 cup peanut butter chips

directions:
preheat your oven to 350 degrees F and line a baking sheet with parchment paper.  cream the butter in the bowl of a stand mixer fitted with a paddle attachment.  add the granulated sugar and beat well until light and fluffy (about 3 minutes).  beat in the egg.  scrape down the bowl and mix in the cocoa powder until completely combined.  add the flour, salt, and baking powder and mix until incorporated.  fold in the peanut butter chips with a spatula.  scoop 1 teaspoon-sized balls of cookie dough onto the cookie sheet.  gently press the cookie dough balls down into discs.  bake for 15 minutes.  once baked, allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling completely.

enjoy!

love, laurie

pumpkin spice cookies with pumpkin frosting

we really enjoyed getting together with ryan's family to celebrate christmas in october this weekend.  for dessert on saturday, ryan and i made pumpkin cookies with pumpkin frosting.  (even though we were celebrating "christmas" it's still october!)



i just love the combination of pumpkin and fall spices.  these tender cakey cookies have such a great spice flavor.  they are perfect for fall, and they are delicious with a cup of coffee.

we have made several different types of pumpkin cookies over the years, but i think these have to be my favorite pumpkin cookies so far!  our whole family loved them, including our two-year old nephew davis.  we will definitely be making these cookies again!

pumpkin spice cookies with pumpkin frosting
prep time: 20 minutes
baking time: 12-14 minutes
yields: approximately 18 cookies
adapted from minimalist baker

cookie ingredients:
1/2 cup (1 stick) salted butter, softened
1/3 cup granulated white sugar
1/4 cup dark brown sugar
1 teaspoon pure vanilla extract
1/4 can pure pumpkin puree
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 tablespoon unsweetened almond milk

frosting ingredients:
1/4 cup (1/2 stick) salted butter, softened
2 teaspoons pumpkin butter
1 1/2 cups powdered sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon almond milk

directions:
to make the cookies, cream the butter in the bowl of a stand mixer fitted with a paddle attachment.  add the granulated sugar, brown sugar, and vanilla.  beat well.  mix in the pumpkin.  sift the flour, cornstarch, baking powder, baking soda, and pumpkin pie spice into the mixer bowl.  mix together.  add the almond milk then beat together until well combined.  freeze the dough for 15 minutes.  meanwhile, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.  scoop 1 tablespoon-sized balls of cookie dough onto the cookie sheet (be sure to space the cookie dough balls apart).  dip the bottom of a glass into granulated sugar, then gently smash the cookie dough balls down into discs.  bake for 12-14 minutes until golden brown.  once baked, allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling completely.  allow the cookies to cool completely before frosting.

to make the frosting, cream the butter in the bowl of a stand mixer fitted with a paddle attachment.  add the pumpkin butter, powdered sugar, pumpkin pie spice, and almond milk.  beat well until combined.  add more powdered sugar or almond milk as needed to reach desired frosting consistency.

enjoy!

love, laurie

oatmeal cookies with coconut, dried cranberries, and dark chocolate chips

i've mentioned before that i teach college courses at a local university.  last week i had to keep my grad students late after class since we had a ton of presentations to get through in our very large over-enrolled class.  i felt bad for them for having to stay so late, so i baked a batch of classic chocolate chip cookies and took them into class for my students.  they went wild over the cookies, and absolutely loved them.

one of my undergrad classes happened to hear that i baked cookies for my grad class, and they were jealous.  so, to keep the peace, i baked a batch of cookies and took them into class for my undergrad students.  instead of making chocolate chip cookies again, i made oatmeal cookies with coconut, dried cranberries, and dark chocolate chips.

oh my goodness, these cookies were so incredibly good!  ryan came home as the cookies were cooling on the kitchen counter and of course he had to dive right into them.  the combination of the oats, coconut, dried cranberries, and chocolate chips was awesome!

somehow class is just so much more fun with a batch of cookies!  (i hope they don't expect me to bring cookies to every class now!)

oatmeal cookies with coconut, dried cranberries, and dark chocolate chips
prep time: 10 minutes
baking time: 20-22 minutes
yields: 20 large cookies
adapted from our best bites

ingredients:
1 cup (2 sticks) salted butter, softened
3/4 cup dark brown sugar
1/3 cup granulated white sugar
1 large egg
1 large egg yolk
3 tablespoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old-fashioned rolled oats
3/4 cup sweetened shredded coconut
3/4 cup dried cranberries
1 1/4 cups dark chocolate chips

directions:
preheat your oven to 325 degrees F.  in the bowl of an electric mixer, cream the butter and sugars together until combined.  add the egg and egg yolk and beat well.  mix in the vanilla.  in a separate bow, sift together the flour, baking powder, and baking soda.  add half of the sifted flour mixture to the batter and beat just until combined.  add the remaining flour mixture and beat.  mix in the oats and the coconut.  fold in the dried cranberries and chocolate chips.

line a baking sheet with parchment paper and scoop 3 tablespoon-sized balls of dough onto the cookie sheet for large cookies (be sure to space apart the cookie dough balls since they will spread as they bake.)  bake for 20-22 minutes until golden brown.  once baked, allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling.

enjoy!

love, laurie