There's always room for a new chocolate chip cookie in your recipe collection. This version, with extra-large chocolate chips, toasted pecans and chunks of caramel is worth a spot! These cookies are soft with a slightly crispy exterior. Sprinkled with a pinch of sea salt - it's cookie perfection.
Our recipe is slightly adapted from one from one of our favorite recipe creators, Sally's Baking Addiction. You should try it. Please chill the dough before baking. It makes a difference in the flavor and the thickness of the cookies.
Makes about 2 dozen average size cookies.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
This chocolate sugar cookie recipe yields perfect cut-out shapes and tastes DELICIOUS! Super chocolate flavor when you use a combination of natural and dutch process cocoa, as we did. The cookies don't spread and lose their shape. And they stay soft for days. This recipe, from Sally's Baking Addiction, is highly recommended if you want to make cut-out cookies and have a hankering for chocolate. Top with you choice of royal icing, glaze or buttercream frosting.
Our cookies are topped with New Hope Icing, a combination royal icing and glaze. Google it or find the recipe on our blog soon. We made ours for Easter, but can can, of course, choose any design you like.
Yield is about 18 largeish cookies. Feel free to double the recipe. Takes about 2 hours to make, including chilling.
The addition of whole wheat flour imbues this tender carrot snack cake with a little less guilt. The orange zest and juice adds a lovely, fresh flavor sure to please everyone in your crowd.
We halved the recipe below to make an 8 x 8 cake, which we think is plenty if you're calling it a "snack cake!" You can bake it as a full cake in a 9 x 13 pan. The larger size is perfect for a spring brunch, school banquet or a neighborhood potluck.
Recipe is from BHG. Hands-on time for this recipe is about 25 minutes. Total time to make is around 2 hours, including cooling time for the cake. Nutrition information: 316 cal, 21g fat, 54mg chol, 252mg sodium, 28g carb, 2g fiber, 4g pro.
These thick, soft and chewy sugar cookie bars are perfect as a pan cookie, cut into squares. These bar cookies are bursting cheerful with sprinkles, then topped with a generous layer of buttercream. Perfect for those who have your own sweet tooth - or know some little sugarbugs who need a treat.
This is the first of our "Follower Friday" posts. We could think of no baker better than our longest and most constant cheerleader, Tasia of Two Sugarbugs. Check out her blog and Instagram accounts for some great recipes and beautiful photography.
We made a half recipe in a 8-inch round pan, then cut into small circles and topped with piped buttercream frosting. Next time we'll make the full batch.
Recipe makes about 20 servings and can be kept in a sealed container at room temperature for a couple of days - if they last that long!
To make the bars:
1. Heat oven to 350°F.
2. Line 9x13 baking pan with parchment paper or aluminum foil, leaving a little extra overhang on the sides.
3. In a medium size bowl, whisk flour, baking soda, baking powder and salt. Set aside.
4. Using a stand mixer with a paddle attachment (add a SideSwipe for best results), cream butter and cream cheese on medium speed for 1-2 minutes, until nice and creamy. Add the granulated and powdered sugars and mix until pale and fluffy, approximately 3-5 minutes. Add the egg, vanilla and almond extracts and beat until well combined, scraping down the sides as needed.
5. With the mixer on low, add the flour mixture and blend until just combined. Fold in the sprinkles with a spatula, if using. Be sure to use the “jimmies” for your sprinkles as the nonpareil type can bleed and turn your batter an unappetizing color.
6. Press dough into prepared pan using a spatula or lightly moistened fingers. The dough will be thick and somewhat sticky.
7. Bake for 12-16 minutes or until edges are barely browned and they will look a little underdone. You do not want to over bake these bars or they will be more like a cake and less like a soft sugar cookie.
8. Allow to cool completely in the pan placed on a wire rack.
To make the frosting:
1. Using a stand mixer with the paddle attachment (SideSwipe!) beat the butter on medium-high speed until smooth and creamy. Scrape down the sides of the bowl (not needed with SideSwipe) and add the powdered sugar, vanilla and almond extracts and heavy cream (or half and half). Mix on low speed until incorporated. Increase speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping sides of the bowl as needed. Add a pinch of salt if the frosting is too sweet. (We did this) You can also add food coloring, if desired. (We did not).
2. Once cool, remove the bars from the pan using the parchment paper or aluminum foil "handles" and frost, adding additional sprinkles, if desired. Use a sharp knife to cut to your desired size. If you want nice, clean cuts, wipe your knife with a towel between cuts. (We used a 1-1/2inch round cookie cutter for two-bite servings)
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