Cream cheese stuffed chocolate cookies.

These cookies taste just like the stuffed ones at Tim Hortons. They're thick, sweet, puffy, and fudgy.

Cream cheese stuffed chocolate cookies
Recipe adapted from: Sally's Baking Addiction

Ingredients for the cookies:
1 cup and 3 tbsp of all-purpose flour
2/3 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup of white sugar, divided
1/2 cup brown sugar
1 egg
1 Tablespoon of milk
2 teaspoons pure vanilla extract


Cream cheese filling

4 ounces of block cream cheese
1 and 3/4 cups of icing sugar
1 Tablespoon flour
1/2 teaspoon vanilla.


For the cream cheese filling:
Mix together the softened cream cheese, icing sugar, flour, and vanilla. Drop teaspoons onto a lined baking sheet and freeze for at least 1 1/2 hours.


For the cookies:
Mix together the butter, 1/2 cup of white sugar, the brown sugar, the egg, the milk, and the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Mix the butter mixture with the dry ingredients, chill the dough for at least 1 1/2 hours or until firm enough to handle( I like to freeze it so that it takes less time).

Remove the cream cheese spoonfuls from the freezer, roll them into balls, then put them back into the freezer, so that they stay cold until you're ready to use them.

Roll the cookie dough into tablespoon sized balls, and make indents in the balls using your thumb. Place a cream cheese ball in each indentation and cover the cream cheese ball with another cookie dough ball. Mold the cookie dough around the cream cheese ball so that it is completely covered. The dough gets a bit sticky, but I find that wetting your hands helps keep the dough from sticking to them. Do this with the remaining dough and roll the balls in white sugar. Bake for 12-13 minutes until the edges are done with the centers are still soft. Allow them to cool for 5 minutes before removing them from the pan.

Peanut butter brookie pie

A brookie is a cookie+ a brownie. It's a pretty deadly combo.

Brownie Layer:

Recipe adapted slightly from: Food.com

3/4 c. oil

1.5 cup sugar

3 eggs

1/4 tsp. baking powder.

1/2 cup cocoa powder.

1/4 tsp salt.

3/4 c. flour

Cookie Layer:

recipe from: Dessert Now Dinner Later:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Preheat the oven to  350°F (177°C).

For the cookie layer:

In a separate bowl, beat together the butter and the sugar. Add the peanut butter, egg, and vanilla and mix well. Combine the flour, baking soda, and salt, and add to the butter mixture until just combined. 

For the brownie layer:

Whisk together the oil, sugar, and eggs. Add the baking powder, salt, cocoa powder, and flour, and stir until combined.

Line a 9 inch cake pan with baking paper. Pour the brownie batter in. Take the cookie dough and drop/press it onto the brownie batter in whatever way or shape you like. I only ended up using about half of it and made cookies with the remaining dough.

Bake for 45 to 60 minutes or until set. I recommend putting tin foil on top of the pan so the cookie bits don't burn. 

Browned Butter Snickerdoodles

What stands out about these cookies is their nutty/ toffee flavor which comes from browning the butter. They're crispy on the outside, chewy on the inside, and the brown sugar melts in your mouth.

Browned Butter Snickerdoodles:
recipe from: Ambitious Kitchen

Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar**
1/2 teaspoon cinnamon
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter
1¼ cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoons vanilla extract
1 tablespoon plain greek yogurt
For rolling mixture:
1/4 cup sugar
2 teaspoons cinnamon

** I didn't have cream of tartar so I omitted the cream of tartar and the baking soda, and just used 4 tsp of baking powder instead.

Melt the butter in a saucepan and whisk it constantly. The butter will turn brown and start to give off a nutty smell. At this point, remove it from the heat and let it cool slightly.  Whisk in the sugars and then add the eggs, vanilla, and yogurt.
In a separate bowl, mix together the flour, baking soda, cream of tartar, cinnamon, and salt.
Stir the flour mixture into the butter mixture until just combined. Refrigerate or freeze the dough until it is very cold. This will help the cookies keep their shape in the oven. Preheat the oven to 350 degrees Fahrenheit. Mix together the cinnamon and sugar, make the dough balls, and roll the balls in the sugar. Bake for 8-11 minutes until the edges are browned but the middle looks slightly underdone. 

Soft, Thick, and Chewy Chocolate Chip Cookies

It's been a long time since I've blogged, but today I'm posting an unoriginal yet classic recipe. These cookies are phenomenal and stay gooey in the center ( provided you don't cook them for too long!)

 

Best Big, Fat, Chewy Chocolate Chip Cookies

Recipe from: Allrecipes

yield: about 2 dozen

3/4 c. butter, melted and cooled

1 c. brown sugar, packed

1/2 c. white sugar

1 egg

1 egg yolk

2 c. flour

1/2 tsp. salt

1/2 tsp. baking soda

Chocolate chips

Melt the butter and allow it to cool to room temperature. Mix together the butter and both sugars until smooth. Beat in the egg and egg yolk until creamy. Beat in the salt, baking soda, and flour until just combined and don't over mix. Stir in the chocolate chips and refrigerate the dough until firm. Roll the dough into balls and bake for 15 minutes** or until slightly browned at the edges. They should still be pretty soft and a bit undercooked when you take them out because they will firm up when they cool. This will keep them from drying out and make them soft and chewy. When you take them out, if they haven't spread out, just press the tops down with a spoon to flatten them.

** I don't know this from experience, this is just the time written on the original recipe. My oven is wonky so any time I give you probably won't work for you.

Pumpkin Chocolate Chip Cookies

 These are quite possibly the best cookies I've ever had. They're chewy, gooey, and not the slightest bit cakey.

Pumpkin Chocolate Chip Cookies:
Recipe from Yammie's Noshery


1/2 c. softened butter
1 c. brown sugar
1/4 c. sugar
5 tbsp canned pumpkin
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1 1/2c. flour
1 c. chocolate chips


Beat together the butter and sugars. Add in the pumpkin. In a separate bowl whisk together the baking soda, spices, salt, and flour. Combine the wet and the dry until just combined and stir in the chocolate chips. Bake rounded balls of dough on a pan lined with baking paper and bake at 350 degrees for 12-17 minutes until they puff up a little and crack.

Microwave Sugar Cookie

This is one of my favorite mug recipes, and my sister loved it too. It tastes just like a sugar cookie, and you can whip it up in just a few minutes.

Microwave Sugar Cookie:
Recipe from Food.com.

3 tbsp sugar
3 tbsp flour
1 tbsp butter
1 egg yolk
SPRINKLES!!!

Melt the butter and mix in the egg yolk. Then add the sugar and the flour. Microwave for 40-45 seconds.

Enjoy!

Single serving XXL peanut butter chocolate chip cookie

 This recipe makes a cookie the size of YOUR FACE! It's delicious, slightly undercooked, and if you want to share ( you probably won't) it's family-sized. It's super easy to make because you can just mash everything up in one bowl and put it in the oven.

XXL Peanut Butter Chocolate Chip Cookie
Recipe from Sally's baking addiction.


 2 tbsp butter
2 tbsp sugar
2 tbsp brown sugar
2 tbsp peanut butter ( use the thick non-natural stuff)
1/2 an egg ( 2 tbsp of beaten egg)
1/2 c. flour
1/4 tsp. baking soda.
1/4 c. chocolate chips

Mix together the butter, peanut butter, and sugars until combined. Whisk in the egg along with the baking soda, followed by the flour, and then the chocolate chips. Bake at 350 degrees for 17-19 minutes.

Enjoy!!!

Nutty raspberry jam thumbprint cookies

 

 

I've seen a bunch of recipes for this kind of thing like this one, and this one and this one so I finally decided to give them a shot. They tasted like toast with PB& J and I'm super happy with the way the photo's turned out.

Ingredients:

recipe adapted from Green Kitchen Stories

1/4 c. millet

1/2 c. whole wheat flour

1/4 c. nut flour

1 1/2 c. oat flour

1 1/2 tbsp corn starch

1 tsp baking powder

1/4 c. + 2 tbsp peanut butter

1/2 c. honey or syrup

1 egg yolk/ or flax egg

1/2 c. crushed almonds

1/2 c. jam

Mix the flours, baking powder and cornstarch together. In a separate bowl beat the peanut butter, egg, and honey. Combine the two mixtures. Scoop out 20 small portions of dough and roll them into balls. Dips the balls in the milk and then roll them in the chopped walnuts. Press a deep ( but not too wide) hole in the middle with your thumb and use a spoon to fill a teensy bit of jam ( make sure it's not spilling out.) Be careful  not to put too much jam in or else they'll look like erupted volcanoes instead of cute little buttons. Bake at 350 F for around 10 minutes.

Enjoy!!!

Trail Mix Cookies

These cookies are chunky, wholesome, and delicious. You can pretty much just throw in whatever nuts, seeds, dried fruit or chocolate you have lying around.  There are a lot of other really good looking recipes on this blog which I'm going to give a go in the near future.

Trail Mix Cookies

recipe adapted from here

Ingredients:

1 c. oat flour ( I made my own- just blend 1 cup of oats until they're like flour)

1/2 c. almonds

1/2 c. walnuts

2 tbsp. flax meal

1/2 tsp. baking soda

a pinch of salt

a pinch of cinnamon

1/4c. maple syrup

3 tbsp melted peanut butter

1 tbsp milk

Additional add ins: ( that's what I used but you could put whatever you want in)

- 1/4 c.  walnuts

- 1/4 c. almonds

- 1/4 c. peanuts

- 1/4 c. dates

- 1/4 c. dark chocolate chunks

Put all the dry ingredients in a food processor for a few seconds until it's like flour.  In a separate bowl mix together the maple syrup, peanut butter and milk. Combine the 2 mixtures together and stir in whatever add ins you would like ( This mixture will be kind of crumbly but that's OK) Make 2 tbsp. sized balls and pack them tightly. Baked on a pan with baking paper for 10-12 minutes at 350 degrees Fahrenheit.

Enjoy!!!

Red Velvet Cookies

I made these using a recipe from The Recipe Critic for valentines day!!

Red Velvet Cookies
recipe slightly adapted from The Recipe Critic


Ingredients:

• 2¼ cups all-purpose flour
• 2½ Tbsp cocoa powder
• 1½ tsp cornstarch
• ¾ tsp baking soda
• ½ tsp salt
• 3/4 cup + 2 tbsp of margarine/butter
• 1½ cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 1½ tsp white vinegar
• 1 Tbsp red food coloring ( I could only find purple so I used that which is why you can tell by the pictures that mine were kind of lacking the red in red velvet and were more of a less photogenic brownish purplish)

Beat the margarine/butter and sugar. Add the eggs, vinegar, and food coloring. Mix all the dry ingredients in one bowl. Add together. Drop the cookie dough in teaspoons onto a cookie sheet and bake at 350 degrees for around 20 minutes.


Cream Cheese Icing

•  8oz cream cheese ( Thats one of those rectangular Philedalphia blocks)
• 2 cups caster sugar
• 1/4 cup butter

Beat all the ingredients together with an electric mixer.

Chocolate Peanut Butter Cookies

These are probably one of my favorite cookie recipes. They're a dense chocolate cookie and a peanut butter cookie in one which make them so delicious and  addicting.

Peanut Butter Chocolate Swirl Cookies
Recipe from Sally's Baking Addiction

Ingredients:

chocolate cookie dough
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup sugar
1/2 cup light brown sugar (or dark brown)
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup + 2 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons milk (almond, cow's, soy, or half-and-half)

PEANUT BUTTER COOKIE DOUGH
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup light brown sugar (or dark brown)
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all-purpose flour
1/4 teaspoon salt

Directions:
Chocolate cookie dough:
Cream together the butter and sugars. Beat in the egg and vanilla until combined.Combine flour, cocoa powder, salt, and baking soda in a separate bowl. Mix the dry and the wet ingredients together and add in the milk.

Peanut butter cookie dough:
Cream together the butter and sugars. Blend in the peanut butter, egg, and vanilla, Mix in the baking soda and the flour.

Refrigerate dough as needed until its firm enough to make into balls.

Preheat oven to 350F degrees. Line cookie sheet with parchment paper. Take a tablespoon of peanut butter cookie dough and roll it into a ball. Take a tablespoon of chocolate cookie dough and roll it into a ball. Press the 2 balls together and roll into one larger ball.  The longer you refrigerate the dough, the easier this will be. Put the balls on a pan and press with a glass to flatten until they're about 1/2cm thick.

Bake for 10 to 12 minutes.
Enjoy!