These copycat cookie bars are a dead ringer for some popular treats at a large coffee chain. Best of all, they have less than half the calories and fat of the originals - with an even better flavor! These chewy delights have cranberries and white chocolate chips inside, and are topped with a low-sugar cream cheese frosting, chopped dried low-sugar cranberries and a drizzle of melted white chocolate. They're sweet, but not ridiculously so, like the original.
These bars are perfect for afternoon coffee or tea, or to bring to the office for a party. Make a double batch. They'll go fast!
The recipe is adapted from one by the Cookie Rookie. We made significant changes to the baking time and adapted the ingredients a little. The 9x13 pan makes about 15 triangular servings. We didn't do a new calculation, but this size bar is around 115 calories (the original is a whopping 340). These are best kept refrigerated.
FOR THE BARS:
FOR THE FROSTING:
NUTRITIONServing: 1bar | Calories: 114kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 89IU | Calcium: 17mg | Iron: 1mg
You know those cookies in the blue tins that pop up at grocery stores and pharmacies during the holidays? Maybe you've had them at your grandma's or in the office. We all love them. Well....they're not so hard to make at home. And the results are more tender, crumbly and can be slightly less sweet than those tinned cookies. There's really no comparison with homemade.
We piped our dough into circles using a large star tip and sprinkled the top with sugar for crunch and sparkle. But you can use a smaller start tip and pipe them as bars or use a cookie press for a variety of shapes. You can also dip any shape into melted white or regular chocolate and decorate with sprinkles to dress them up. Check the end of this post for tips and options.
This recipe, slightly adapted from one by @browneyedbaker, makes about 36 cookies. They freeze well and can be kept in a sealed container at room temperature for around a week. They travel well, too - you can even fill your own tin!
VIDEO COMING SOON
notes + variations
These tender and chewy cookies are the perfect way to ease you into fall. They're loaded with maple flavor and studded with the crunch of toasted chopped pecans. Plus we top them with icing made with real maple syrup. If you're a maple fan - and even if you're not - you must try a batch of these! Perfect for tailgates, after school, bake sales, party treats and rainy Thursdays. Or by the campfire. Or breakfast - they're basically pancakes, right? So delicious.
On thing that may concern you in the recipe is the addition of artificial maple flavor as well as real maple syrup. Never fear. This addition amps up the maple flavor without it tasting like that artificial stuff we all grew up with. It just enhances the natural goodness of maple. You can find the flavoring in the baking section. My usual supermarket begins to carry it this time of year. You can also order it online.
Because the recipe, very slightly adapted from one from Sally's Baking Addiction, includes the extra liquid of the syrup, you MUST chill the dough in order for the moisture to incorporate into the dough.
Expect about a 4 hour turnaround time to make and glaze these cookies. Around 15 minutes to prep and mix, 2 hours to chill, another 15 to scoop plus baking time. We got about 30 cookies from our batch using a 1.5T scoop.
Make ahead directions: We made the dough one day, popped it in the fridge, then baked up batches over two days. You'll want to allow the dough to sit out for about 30 minutes so you can scoop and bake easily.
Loaded with peanut chunks and chocolate chips, these cookies take peanut butter cookies to a new level. Not dry and crumbly like some pb cookies can be, our recipe delivers soft, dense, and oh-so-peanuty flavor in every bite.
We made ours with chunky peanut butter, but have provided an alternate quantity for smooth peanut butter. If at the end of your mixing time your dough is a very crumbly, add a Tablespoon more of peanut butter until the dough forms a ball. You'll need to use shelf-stable pb, not natural, for this recipe. But even those vary in the amount of oil in them. Add a little more if a test dough ball won't hold its shape.
You don't need to refrigerate the dough before baking, especially if you want a little more spreading of the cookie. We chilled ours about an hour because we wanted a thicker, domed cookie that retained its striations from the scooping. Love those little ridges!
This recipe will make about 2 dozen cookies when using a 1-1/2 T scoop. Dough and/or cookies will freeze in a tightly sealed container for a month or so. You can store these cookies at room temperature for several days. Ours never last more than a couple before they all disappear!
Here's a quick video of us testing this recipe.
To brown the butter
Make the dough
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