S’mores Cookies & Ginger Snaps

Every year around the holidays I have this list of things I’d like to do during the season. And one thing that is always on my list is to make Christmas cookies. To me, Christmas cookies don’t have to be decorated just so, but there have to be enough to share. And ideally, I’d put them in bags, tie pretty bows on them and give them to my neighbors. Well, it liked to kill me, but mission accomplished!

I have to thank Brogan for this feat, because first thing this morning, he started asking for us to make cookies. Since the hub’s new job means he works every weekend, anything I want to tackle Saturday and Sunday is done with the crazies. Brogan suggested we make chocolate chip, but found marshmallows in the pantry (that he wanted to snack on) and it made me think of s’mores cookies. So I took a chocolate chip recipe, subbed some of the flour for crushed graham crackers, added marshmallows, diced Hershey’s bar (and mini chocolate chips) and called it a day. The marshmallows ended up being pulverized by my KitchenAid Mixer, so next time I’ll probably keep them bigger (I cut the mini ones in half). The taste was still there, but you couldn’t really see them. Anyways, they turned out great, and I’ll definitely be making them again.

S’mores Cookies

2 sticks butter, softened
1 1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
4 tsp corn starch
2 tsp baking soda
1 tsp kosher salt
1 cup crushed graham crackers
1 cup mini chocolate chips
1 cup diced Hershey’s bar (about 9 rectangles)
1 cup mini marshmallows

1.) Preheat oven to 350 degrees.
2.) Cream butter and sugar using an electric mixer. Add eggs and vanilla and mix until fluffy.
3.) In a separate bowl, combine flour, cornstarch, baking soda and salt. Slowly add to mixer until fully incorporated.
4.) Slowly pour in graham crackers, chocolate chips, Hershey bar and marshmallows, until mixed throughout.
5.) Spoon onto cookie sheet and bake for about 12 to 14 minutes, or until edges begin to brown. Let cool on a wire rack.

Yields about 4 dozen cookies

Smores cookies1

Smores cookies2

Smores cookies3

Smores cookies4

Smores cookies Brogan

Smores Cookies

Next I made ginger snaps. These just feel like the holidays to me. Turns out that Brogan liked these the best. And between the cookies I gave him and the ones he stole when I wasn’t looking, this kid may have had a dozen or so today. And then of course he didn’t eat well at meal time. Oh well, we’ll eat vegetables tomorrow.

Ginger Snaps 

3 sticks butter
1 cup brown sugar
1 cup white sugar
2 eggs
1/4 cup molasses
1/4 cup maple syrup
4 cups flour
1 tsp salt
4 tbsp ginger
2 tsp baking soda
2 tsp cinnamon
1/4 tsp cloves
Sugar (for rolling the dough balls in)

1.) Preheat oven to 350 degrees.
2.) In an electric mixer, cream butter and sugar. Add eggs, molasses and maple syrup.
3.) In separate bowl, mix flour, salt, ginger, baking soda, cinnamon, and cloves. Slowly add to mixer and beat until fully incorporated.
4.) Roll spoonfuls of dough into balls about 1 inch in diameter. Roll in a plate of sugar and place on a cookie sheet. Take a fork and make two perpendicular impressions. Bake for 9 to 11 minutes or until sides are brown. Let cookies cool on a wire rack.

Yields a whole lot of cookies… I got about 60 but my first 24 were way too big (and ran into each other). If I had to guess I’d say between 72 to 80. 

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Ginger snap2

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Smores cookies Beckett

 

And so I bundled the boys up, put them in their wagon and we went door to door saying Merry Christmas and handing out cookies. What fun! Brogan didn’t understand why he couldn’t say trick or treat… but he finally came around.

 

Cookies for neighbros

Brownie Cookies

When I got home from work today, Brogan asked me if we could make cookies. Now baking is not typically a weekday affair, but I’ve found that sometimes it’s fun to throw the routine out the window and just go with it. So instead of making dinner, we made cookies (and ate leftovers). Brogan helped, Beckett stayed entertained with chips and hummus and it was a fun night in this house.

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When I asked Brogan what kind of cookies he wanted to make he replied, “Chocolate. But not with chips.” Hmm. Ok then. Off to Pinterest I went and found this recipe. I cut it in half, but followed it pretty closely otherwise and these cookies were great! It is amazing how brownie-like they are… a little crunchy on the edges, soft and chewy in the middle and the top even does that flaky thing that brownies do. The batter is a little messy to work with, and you have to skillfully remove them from your baking sheet, but other than that, pretty easy. These will definitely be going into the cookie rotation around here!

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Brownie Cookies

12 oz semi-sweet chocolate chips
4 tbsp butter
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs
1/2 cup white sugar
1/2 cup brown sugar
3/4 tsp vanilla extract

1.) Preheat oven to 350 degrees.
2.) Over low heat on the stove (or in the microwave) melt chocolate chips and butter; mix thoroughly.
3.) In small bowl, whisk together flour, baking powder and salt. Set aside.
4.) Using a electric mixer, beat eggs, sugars and vanilla. Add melted chocolate and butter and beat until well combined. Add flour mixture and continue beating until fully incorporated.
5.) Using a tablespoon measuring spoon, spoon batter onto a baking stone (or baking sheet lined with parchment paper) making sure cookies are 2 inches apart.
6.) Bake for 12-13 minutes (if using a baking sheet, maybe a little less). Let cookies completely cool on stone before trying to remove. Use a metal spatula to carefully remove cookies.

Yield: 28 cookies

Brownie Cookies1 Brownie Cookies2

Adapted from Small Home Big Start’s Brownie Cookies

Maple Peanut Butter Cookies

Brogan and I decided to make some cookies this morning so I thought we’d try out a peanut butter cookie recipe from Pinterest.  The recipe was for Honey-Peanut Butter Cookies,  but I was low on honey.  I decided to improvise and go with my go-to sweetener, maple syrup.  So I subbed butter in place of shortening and maple syrup in place of honey and these cookies were delish!  The maple really adds something great to the flavor, however it’s very subtle.

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Maple Peanut Butter Cookies

3 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
1 cup pure maple syrup
1 cup creamy peanut butter
2 eggs
2 tsp vanilla extract
1/2 cup sugar, placed in shallow bowl  (for rolling dough balls)

1.) Preheat oven to 350 degrees.
2.) In a bowl, combine flour, 1 cup sugar, baking soda, baking powder and salt. Set aside.
3.) In a stand mixer, cream butter, maple and peanut butter until light and fluffy.  Add in eggs and vanilla, beating on medium speed until well combined.
4.) With the speed on low, add in dry ingredients about a cup at a time until flour is fully incorporated.
5.) Scoop about 2 tbsp of dough and roll it in your hand to create a ball.  Roll the balls in the sugar and place on a stone or baking sheet about 3 inches apart from each other.  With a fork, make two perpendicular imprints on each ball. Bake for 11 to 13 minutes, or until they are golden brown.

I had to cook these in batches and on my first batch I made the cookies too big.  I ended up cooking them for about 15 minutes and they still turned out really chewy.  They were good, but I prefer my peanut butter cookies on the crispier side, so on the next batch I made the balls smaller, cooked them for 13 minutes, and they were perfect.  This recipe will yield about 50 cookies.

Adapted from My Baking Addiction’s Honey-Peanut Butter Cookies

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Double Chocolate Chip Cookies

We love cookies at my house – especially Brogan.  He loves to help make them, and he loves to help eat them even more.  Double chocolate chip has recently become my favorite cookie, and so I’ve been trying different recipes in search of the perfect one – for me, this one is it!  They are chocolaty and chewy and it is hard to eat just one.  The perfect accompaniment to tall glass of milk.  Hope you enjoy them as much as we do!

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Double Chocolate Chip Cookies

1 1/4 cup unsalted butter
2 cups sugar
2 large eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups mini chocolate chips

1.) Preheat the oven to 350 degrees.
2.) In a stand mixer, cream together butter, sugar, eggs and vanilla.
3.) Blend in the cocoa, add the baking soda and salt; blend well.
4.) With the mixer on the lowest setting, add the flower about 1/2 cup at a time. Mix until just fully incorporated.
5.) Fold in the chocolate chips.
6.) Using a table spoon, spoon out the dough onto a cookie sheet or baking stone about with about 1 1/2″ space between each cookie.
7.) Bake for 10 – 12 minutes or until center is done.  Let sit for 5 minutes on sheet/stone and then transfer to a wire rack to cool.

This recipe should make about 36 cookies.

Recipe from Food.com