Flourless Peanut Butter Chocolate Chip Cookies 

These cookies were very good. At first I was skeptical with them not having the traditional cookie ingredients, but I had a massive jar of peanut butter I needed to use up, so have them a shot. They came out very moist, packed full of chocolate, and the peanut butter came through nicely. Everyone could not believe they were flourless, butter free, and white sugar free! 

Ingredients: 

– 1 cup creamy peanut butter (the original recipe called for Skippy or Jif and not natural or homemade because the natural peanut butters tend to make the cookies flatter and thinner) 

– 1 cup brown sugar, packed 

– 1 egg 

– 1 tbsp. vanilla extract 

– 1 tsp. baking soda 

– 1 cup semi- sweet chocolate chips 

Directions: 

Begin by combining peanut butter, brown sugar, egg, and vanilla to the bowl of your stand mixer. Cream together until it is nice and incorporated and the texture is not grainy from the sugar. 

Add the baking soda and beat to combine. 

Add the chocolate chips and beat to combine. 

 Using a cookie scoop, scoop out dough and roll together in your palms, creating spheres. This helps the abundance of chocolate stay together in the cookie. 

Place balls on a large cookie sheet and cover with plastic wrap. Chill for at least two hours before removing the dough balls to bake. 

Preheat oven to 350F. Line another baking sheet with a silpat or wax paper and place the dough balls a couple inches apart. 

Bake the cookies for 8-9 minutes or until you notice the edges getting slightly crisp. Even if the cookies seem soft in the middle, they will firm up once removed from the oven. You do not want to over bake these cookies or it will really ruin the softness. 

Allow cookies to cool on the cookie tray for about 10 minutes before removing them to a wire rack to cool completely. 

Enjoy! 

   
    
    
    
 

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Chocolate Chip Mini M&M Cookies 

These are a great treat for kiddos and adults alike. There’s just something so fun and reminiscent about those brightly colored m&ms! 🙂 

Ingredients: 

– 1/2 cup butter (1 stick) softened 

– 1/2 cup packed brown sugar 

– 1/2 cup granulated sugar 

– 1 egg 

– 1 tsp. vanilla extract 

– 1 1/2 cups all-purpose flour 

– 3 Tbsp. instant vanilla pudding mix (not sugar free or cook and serve) 

– 1/2 tsp. baking soda 

– 1 1/2 cups mini m&ms 

– 1/2 cup mini chocolate chips 

Directions: 

Preheat your oven to 350F. 

In the bowl of your stand mixer, combine the butter, sugars, egg, and vanilla. Beat until completely incorporated. 

Next, scrape down the sides, and add the flour, pudding mix and baking soda. Beat on low speed until just combined. 

Add in the m&ms and the chocolate chips and beat until just combined. 

With a medium cookie scoop, place dough balls 1 inch apart on your cookie sheets. I love my Silat baking mats and my cookies come out beautiful every time! Bake for 10-12 minutes or until bottoms are golden brown. 

Allow to cool a few minutes on the baking sheets before moving them to the cooling racks. 

   
    
 

S’mores Bites 

I made these for a BBQ at our house and they went over VERY well! Make these, they’re amazing! 

Ingredients: 

– 1 cup graham cracker crumbs 

– 1/4 cup powdered sugar 

– 6 tbsp. melted butter 

– 4 full size Hershey bars, divided 

– 12 large marshmallows 

Directions: 

Preheat oven to 350F. 

In a small bowl, combine the graham cracker crumbs, powdered sugar, and butter. Distribute the mixture evenly into a 24 cup mini muffin pan. Press the crumbs into the pan and up the sides. Bake the cups for 4-5 minutes. While the cups are baking, break two of the Hershey bars up into their tiny rectangles and then break those rectangles in half again. Remove the pan from the oven and while the cups are still warm press half a rectangle chocolate into each cup. 

Cut large marshmallows in half lengthwise. Place one marshmallow half cut side down, into each cup. Return the pan to the oven for 1-2 minutes or until the marshmallows are slightly softened. Cool on a wire rack for 15 minutes before carefully removing the cups to cool completely on the wire rack. 

Melt the remaining chocolate in a bowl. Microwave the chocolate stirring every 20 seconds until melted and smooth. When your cups are set dip the top of each cup in the chocolate. Place them on a flat surface to set. 

   
    
    
    
    
    
    
    
    
   

Lactation Cookies 

After I had Olivia I unfortunately ended up back in the hospital a week later with an infection. Since we didn’t want the baby being exposed to any germs while I was there she just stayed home with my husband. I tried to pump while I was there but didn’t keep up with it enough and my milk supply took a huge hit. After returning home I did a lot of research on ways to get my milk supply back up. I came across lactation cookies which have Brewer’s Yeast, Flax Seed, and Oatmeal in them. All which are known to increase milk supply. I looked at a lot of different recipes until I found one that looked good. The great thing about these cookies is they taste great and even people who are not nursing mother’s enjoy them. 

Ingredients: 

– 1 cup butter, softened 

– 1 cup sugar 

– 1 cup brown sugar, packed 

– 4 tbsp. Water 

-2 tbsp. Flaxseed meal 

-2 eggs 

– 1 tsp. vanilla extract 

– 2 cups all purpose flour (I may experiment with whole wheat flour next time) 

– 1 tsp. baking soda 

– 1 tsp. salt 

– 3 cups old fashioned rolled oats (not the instant kind) 

– 2 cups chocolate chips 

– 4 tbsp. Brewer’s yeast 

Directions: 

Preheat oven to 350F. 

Mix the flaxseed meal with the water and let sit 5 minutes. 

Sift  together the flour, Brewer’s yeast, baking soda, and salt. Set aside. 

Add the butter, and both sugars to the mixer and beat well. 

Add eggs one at a time, and beat well after each addition. 

Add the dry ingredients to the mixer and beat until everything is incorporated. 

Fold in the rolled oats and the chocolate chips. 

Using a cookie scoop, drop dough onto silpat lined baking sheets and bake in your preheated oven for 12 minutes. 

Once you remove the cookies from the oven, allow them to sit for a few minutes before removing them to cooling racks to cool completely. 

   

   

Raspberry Almond Thumbprint Shortbread Cookies

There’s a store back in my hometown, well actually a whole production warehouse that is located there called Harry and David. They specialize in fine chocolates, great produce, treats, gourmet popcorn, etc. It’s just the best store and I always go in there and stock up on goodies. Well, when I was little my mom would buy these cookies from H&D called Galletes. They were absolutely delicious and had different fruit fillings in the middle. Once I stumbled upon this recipe I wondered if it would be similar, and I’m SO excited to report that it actually was! The layout of the cookies slightly different because there isn’t two layers of cookie, but the taste is there! 🙂 I didn’t use the glaze this time, mainly because these were the last cookies on my list and I was just a bit out baked from the day, but I’ll be sure to drizzle them next time.

Ingredients:
– 1 cup (2 sticks) butter, softened
– 2/3 cup granulated sugar
– 1 tsp. vanilla extract
– 1/2 tsp. almond extract
– 2 cups all-purpose flour
– 1/2 cup raspberry jam

Glaze:
– 1 cup powdered sugar
– 1 tbsp. Milk
– 1 tsp. vanilla or almond extract (optional)

Directions:
In the bowl of your stand mixer, beat the butter for about a minute on high. Next, add the sugar, vanilla, and almond extracts, beat on medium speed. Then gradually add the flour and beat until combined. Transfer dough to another bowl and press down to compact it. Cover the dough and chill for at least 4 hours.

Preheat oven to 350F. Line two baking pans with the silpat baking mats or parchment paper. Roll the dough into about 1-inch balls, and place on the baking sheets. Press your thumb into the cookie to make a well in each one, big enough to hold the jam. Fill each cookie with about 1/2 tsp. of jam, or however much the cookie will hold. Try and work fairly quickly because you don’t want your dough to get very warm.
Bake the cookies for about 14 minutes, or until the bottoms and edges are slightly browned. Watch them closely so they don’t overtake and will stay nice and soft.
Remove the cookies from the baking trays after about 5 minutes after taking them out of the oven. Transfer to a cooling rack and cool for about 30 minutes before glazing.

The Glaze:
Combine the powdered sugar, milk, and extract(s) together, stir until smooth. You can add more milk to thin it out or more sugar to thicken it, depending on your preference. Drizzle over cooled cookies.

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I apologize for not getting a picture of the raspberry filled cookies by themselves. My friend and I decided to split the recipe and we placed cherries in one half and the jam in the other. Both were very good, but the raspberry filled ones just took me back to my childhood 🙂

Snickerdoodles

This was my first time making Snickerdoodle cookies and I was pretty happy with how they turned out 🙂 I may try another recipe next time, but this one was really good and they were nice and soft and thick! Mmm!

Ingredients:
– 1 cup (2 sticks) butter, softened
– 1 cup granulated sugar
– 2/3 cup brown sugar
– 2 eggs
– 1 tsp. vanilla
– 3 cups all purpose flour
– 1/2 tsp. salt
– 1 tsp. baking soda
– 1/2 tsp. cream of tartar

Topping:
– 1/2 cup granulated sugar
– 5 tsp. ground cinnamon

Directions:
Preheat oven to 300F.
In the bowl of your stand mixer, cream softened butter and sugars together. Add eggs and vanilla. Beat until smooth and combined.
In a separate bowl, combine the flour, salt, baking soda, and cream of tartar. Stir to combine.
Add dry ingredients slowly to the bowl of wet ingredients and mix well. Chill dough for 30-60 minutes in the refrigerator.
Combine the cinnamon and sugar topping in a small bowl and set aside.
Roll dough into balls, about an inch thick and roll generously in the cinnamon/sugar mixture. Place coated balls on an ungreased baking sheet lined with the silpat baking mats.
Bake for 12-14 minutes in your preheated oven. Check them after about 12 minutes for slight brownness on the bottom. You don’t want to overtake these cookies, so they stay nice and soft.

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Caramel Chocolate Chip Cookies

I make a cookie bar that has similar ingredients to this recipe so I was intrigued by this recipe. After making them, I think I do prefer the bars since the caramel stays soft and the caramel in these cookies got a bit hard. These were still awesome though and I will definitely make them again 🙂 Also, this was my first time using cornstarch in a cookie batter and I’m officially a fan! The cookies just had a different element to them and they were so pretty and rustic looking 🙂

Ingredients:
– 2 cups all-purpose flour
– 2 tsp. cornstarch
– 1 tsp. baking soda
– 1/2 tsp. salt
– 3/4 cup unsalted butter, room temperature
– 1 cup brown sugar
– 1/4 cup granulated sugar
– 1 egg
– 2 tsp. vanilla extract
– 1 1/2 cups semi sweet chocolate chips
– 3/4 cup caramel bits

Directions:
Preheat oven to 350F. Grease two baking sheets or line them with silpat baking mats, set aside.
In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together, set aside.
In the bowl of your stand mixer, cream together the butter and granulated and brown sugars together until creamy. Add the egg, and vanilla and beat until combined. Then gradually add in the dry mixture a little at a time.
Remove the bowl from the mixer and stir in the chocolate chips and the caramel bits. Using a cookie scoop or a large kitchen spoon, scoop cookie dough balls onto the prepared baking sheets.
Bake for about 10 minutes, or until the edges are golden brown. Let the cookies rest on the baking sheets for about 2-3 minutes, you want the caramel and chocolate chips to firm up a bit so your cookies don’t fall apart. Once they are a bit firmer, remove them carefully to cooling racks and let them cool the rest of the way.
Serve warm with a big glass of milk!

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