All posts in the Cookies category

Soft and Thick Peanut Butter Crunch Cookies

Published January 30, 2014 by jenmatteson

I’m 100% positive I found my very favorite peanut butter cookie recipe!  I often find they get too crisp, or flatten out to chewy crackers or potato chips.  This is the second time I’ve used this peanut butter cookie recipe, and it was no fluke that I loved them the first time.  I honestly think the second time was better.  That could also be because it’s January, and we’re all watching what we eat now, right? 😉

Soft and Thick Peanut Butter Crunch Cookies

Let me go back to the first time I used this recipe.  It was for our drink tasting party, and I had a hankering for peanut butter blossoms.  I honestly thought my grandma made the best, but I was wrong.  I made half the batch with peanut butter cups – I didn’t have kisses and wanted to use up what I already had in my baking cabinet.  The other half I got kind of creative with.  I have almost a case of Nestle Crunch bars (thanks, Dad!), so I figured I’d try chopping a few up and putting them in.  Yeah, it was the bomb.

Soft and Thick Peanut Butter Crunch Cookies

I made a double batch for my husband and his boys, who left me for the weekend to go on his annual ice fishing trip.  Too bad for him it’s -20 degrees, probably colder where he is going.  But maybe the cookies will help keep him warm, or the booze.  You decide.  Anyway, these cookies stay nice and thick, but remain soft and chewy – and not just for the day you baked them.  They stay soft for days, which is awesome!

Soft and Thick Peanut Butter Crunch Cookies
Soft and Thick Peanut Butter Cookies

Source: Adapted from Sally’s Baking Addiction
Servings: Makes 24 cookies


1/2 stick unsalted butter
1/2 cup brown sugar
1/4 sugar
1 cup creamy peanut butter
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1 1/4 cup all-purpose flour


1. In the bowl of a stand mixer, cream butter and sugar at medium speed.  One at a time, mix in peanut butter, egg, then vanilla, scraping down sides as needed.  Slowly mix in baking soda and flour until just combined, careful not to over-mix.  **This is where I added two chopped up Crunch bars.  Use your own add-ins (chocolate or white chocolate chips, raisins, M&Ms, Kisses, caramel, or anything else you like) or just keep them deliciously plain.  Wrap dough tightly in plastic and refrigerate for at least 30 minutes.

2. Preheat oven to 350 degrees.  Prepare baking sheet with foil, parchment paper or cooking spray.  Roll dough into approximately 1-inch balls, about 2 tbsps., and place on prepared baking sheet.  Bake for 8-10 minutes (mine took exactly 10 to be perfectly soft, but this will vary based on ovens and size of cookies).  Remove from oven, and if desired, press fork crosswise into each cookie softly.  Let cool slightly on baking sheet, then transfer to wire rack to cool completely.

Peanut Butter Chocolate Chip Cookies

Published August 16, 2013 by jenmatteson

I love peanut butter cookies, and I wanted to bring something sweet to share over the weekend while camping, so I thought, what a perfect chance for me to make a batch!  I loved my Grammie’s cookies growing up, but they were always hard, and I prefer my cookies soft and chewy.  I went in search of a tried and true recipe on my trusty cooking board, and then I was now stuck in the position of choosing which recipe to make.

Peanut Butter Chocolate Chip Cookies

I decided to go with Jessica’s recipe from Sunny Side Up.  I’ve never made anything from her blog before, so I was happy to once again, find some new ideas!  The reason I settled on these cookies was more because of the story that went with them.  These cookies were in her husband’s top 5 recipes that she makes.  That’s saying a lot, so I thought it was the perfect recipe to try out.  I especially loved the addition of the chocolate chips.

Peanut Butter Chocolate Chip Cookies

I only had egg whites on hand, so I think that may have affected the consistency of my dough.  It was too sticky for me to roll and dip into sugar, so I basically just spooned it onto the prepared baking sheet.  That said, I couldn’t really press a fork into them either, so after trying the first batch to come out of the oven, I decided to just forego the fork thing.  I assumed they will still taste the same, just not look quite as pretty 😉

The cookies, while quite thin, turned out delicious.  They even made a great substitute for graham crackers in s’mores!  Note to self, bring everything you can think of if you go on a camping trip that Leah’s husband packed for.  The cookie wasn’t too crispy, but not so soft that they just seemed under-baked.  The addition of the chocolate chips was wonderful, because who doesn’t like peanut butter and chocolate in holy matrimony?  Certainly not me.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Source: Adapted from Sunny Side Up
Servings: Makes about 4 dozen cookies


1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter
1 cup peanut butter (I used half chunky and half creamy)
3/4 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 cup chocolate chips


1. Preheat oven to 350 degrees.  Prepare two baking sheets with foil and cooking spray.

2. In a large bowl, combine flour, baking soda, baking powder and salt.  Set aside.

3. In the bowl of a stand mixer, cream butter and peanut butter together.  Add sugars and continue to mix until light and fluffy.  Add egg, milk and vanilla extract until combined.  Slowly add in dry ingredients until everything is incorporated.  Stir in chocolate chips.

4. Roll a rounded tablespoon of dough into a ball, dip top into sugar, and place on baking sheet.  Press tines of a fork twice (crosswise) into each cookie lightly.  Continue until baking sheet is full (I omitted this step as my dough was too sticky).  Bake cookies for 10-12 minutes.  Mine took exactly 11 minutes, but every oven varies, so keep a close eye on them.  Remove from oven, let cool on pan for 1 minute, then transfer to wire rack to cool completely.

Deep Dish Cookie Pies

Published December 22, 2012 by jenmatteson

Who doesn’t love a warm chocolate chip cookie?  I saw this recipe and knew I had to try it out.  These deep dish cookies taste like they came out of a fancy restaurant for someone’s birthday.  The inside is slightly undercooked, the top is crisp, and the entire thing is sinfully delightful.  Add a small scoop of vanilla ice cream, and you’ll be in heaven.  The fun thing about these is that they are in individual servings, although, I would definitely opt to share mine with someone else!  The recipe makes 12 deep dish cookies, so I made four, and froze the rest of the dough in two separate zip-top baggies for future use.  I’m not sure how long they will last in the freezer though… 😉

Impress your family with this dessert this holiday season!  You can thank me later.

Deep Dish Cookie Pie

Deep Dish Cookie Pies

Source: Dainty Chef
Servings: 12 cookie pies


3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 sticks unsalted butter, cool and cubed in 1/4-inch
1/2 cup granulated sugar
1 1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups chocolate chips (I used dark chocolate chips)
vanilla ice cream for serving


1. Preheat oven to 375 degrees.  In a medium bowl, combine flour, salt, baking powder and baking soda.  Set aside.

2. In the bowl of a stand mixer, cream together butter and sugars until light and fluffy.  Continue mixing and add eggs and vanilla.  Mix until well combined.  Slowly add in dry ingredients until well incorporated.  Fold in chocolate chips.

3. Fill ramekins about 3/4 full with raw, room temperature dough.  Place on baking sheet and bake 18-20 minutes, until top becomes slightly golden brown.  The inside will be slightly under-baked.  Top with vanilla ice cream and serve.

Girl Scouts ain’t got nothing on my Thick Mint Ice Cream Sandwiches

Published December 9, 2012 by jenmatteson

Remember when there used to be only two or three kinds of Girl Scout cookies?  At least I feel like there were.  There are so many different kinds these days, it’s hard to decide.  Maybe that’s how those girls get you to buy more boxes – more options.  Sneaky!  Regardless of how many choices we have, the most popular Girl Scout cookie are the thin mints (followed by Samoas – my personal favorite).  Admit it, even if you don’t buy them, you love them!  Someone at work bought them and shared them (who knows why), you stopped over at a friends’ and they happened to have them, or better yet, you’re house sitting someone’s house and you find some in their freezer and sneak a few.  Admit it, you snoop through their fridge and freezer 😉  But, no longer do you have to sneak your favorite Girl Scout cookie because these ice cream sandwiches are your perfect fix!

Thick Mint Ice Cream Sandwiches

As a dessert for my aunt’s cookie exchange, she originally suggested doing an ice cream sandwich.  Then, she sent me a cookie sandwich recipe with a peppermint frosting filling.  I was about to go with that, but decided we should do the ice cream sandwich, and use the chocolate cookie recipe she suggested, but fill it with mint chocolate chip ice cream.  What a fantastic idea!  Before serving them, I warmed the cookies (since they were already baked before the event), then scooped some ice cream over one cookie and topped with another, and BAM!

Thick Mint Ice Cream Sandwiches

These were so amazingly good.  They tasted like a SUPER thin mint, but of course, even better!  The warm chocolate cookie with the melty ice cream in the middle was a match made in heaven.  You need to make these for your next party…or just because!

Thick Mint Ice Cream Sandwiches

Source: Adapted from my Aunt Kay’s Recipe


6 tbsp unsalted butter
1 1/2 cups packed brown sugar
2 tbsp water
2 cups semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
mint chocolate chip ice cream


1. Preheat oven to 350 degrees.  In a saucepan, combine butter, brown sugar, water and chocolate chips.  Melt together over a low heat, stirring constantly.  Once melted, remove from stove top and transfer to the bowl of a stand mixer.  Let cool slightly.  Beat in eggs and vanilla.

2. In another bowl, combine flour, baking soda and salt.  Slowly add flour mixture to chocolate mixture while beating.  Mix until well combined.  Using your hands, roll 2-inch balls of dough and drop onto a prepared baking sheet.  Leave plenty of room between the cookies (I only put 6 on a sheet) as they spread nicely.  Bake until just cooked through, about 10 minutes.  Remove and let rest for 2 minutes before transferring to a wire rack.

3. Taking one cookie, top side down on a plate, scoop two small scoops of ice cream and top with another cookie.  Repeat for remaining cookies.  Serve immediately, or wrap each tightly in foil and store in freezer in a zip-top bag.

Nutella Cookies with White Chocolate Chips

Published October 2, 2012 by jenmatteson

The only thing I can think of when I hear Nutella is Giada De Laurentiis, AKA bobble-head.  Her head is huge if you haven’t noticed (well, huge for how tiny her body is).  Also, she’s not so nice.  At least, that is what came across on the latest Next Food Network Star season.  Bobby has always been my favorite, but I really have grown to love Alton Brown.  Even Nate, who has (or had) Giada on his list, says he’s not such a big fan after watching her.  She was just so mean to her team and the other mentors; she seemed like a diva to me.

Back to the cookies.  I don’t think I’ve ever actually purchased Nutella, but I know I’ve had it because I know I like it.  I happened to buy it because I couldn’t find chocolate peanut butter at my local grocery store to make 3 ingredient chocolate peanut butter granola cookies.  I ended up finding some at a different store, but I still had the Nutella on hand, so I needed to make something with that.  Since our 3 ingredient cookies are almost to the end, I decided cookies wouldn’t be such a bad idea.  Plus, I can always bring them to work and they’ll be gone within the day.

The original recipe didn’t include the white chocolate chips, but I thought they looked a little plain without, so I went ahead and added them.  They were super yummy, and the coco powder with the hazelnut butter is a real winner.  The white chocolate chips gives the cookies a little crunch and an added flavor element.  They would have been great without them, but I liked the addition.  I tried to pull them out of the oven just a little before they were cooked through, but they still got a little crisp.  I generally like chewy cookies, but these were really good, even with the crunch.

Nutella Cookies with White Chocolate Chips

Source: Adapted from Adventures of the Yankee Kitchen Ninja
Servings: Makes 36 cookies


2 cups flour
1/4 cup coco powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup Nutella
1 tsp vanilla extract
1 cup white chocolate chips


1. In a large bowl, whisk flour, coco powder, baking soda and salt.  Set aside.

2. In the bowl of a stand mixer, cream butter and sugar.  Add eggs one at a time and beat until well incorporated.  Add Nutella and vanilla and continue mixing.  Slowly add in dry ingredients.  The mixture will become very thick.  Remove bowl from stand mixer and stir in white chocolate chips.  Cover bowl tightly with plastic and refrigerate for at least 4 hours.

3. Preheat oven to 350 degrees.  Prepare baking sheets with parchment paper or cooking spray.  Roll dough mixture into 1-inch balls and place on cookie sheet.  Make sure to leave plenty of room between cookies as they spread quite a bit.  Bake for 12-14 minutes, until almost cooked through.  Remove from oven and cool on wire rack.

3 Ingredient Chocolate Peanut Butter Cookies!

Published September 24, 2012 by jenmatteson

I’ve finally gotten around to reading my September issue of Food and Wine (thanks to a little work trip to Milwaukee), and there was an entire section of three ingredient recipes (salt, pepper and oil were not included as ingredients).  There is nothing I love more than a great recipe with limited ingredients, so I picked out a handful of recipes to add to my “to try” pile.  The first one I just had to try was Chocolate Peanut Butter Granola Cookies.  What kind of cookie has only three ingredients?  This one.

My local grocery store didn’t have chocolate peanut butter, only hazelnut butter – not the same.  I stopped at my local super center, and they even had the brand recommended by Food and Wine.  Score!  I also grabbed some granola with dried cherries from the bulk bins.

Food and Wine has never steered me in the wrong direction with recipes, but I was a little concerned that the cookies wouldn’t be sweet enough, and almost added sugar to the cookie dough.  I didn’t.  But, I sorta wish I did.  The cookies turned out really good, but they are more bitter than sweet.  They taste good, but I do think they could be a bit sweeter.  A sweeter granola would work as well.

**Edit: After having them on hand for a few days, I actually really love these cookies.  They are a great dose of chocolate, and I am LOVING the dried cherries (fruit that was in my granola).  I highly recommend these!

Chocolate Peanut Butter Granola Cookies

Source: Food and Wine
Servings: 1 dozen


2 cups granola with nuts and dried fruit, separated
1 cup chocolate peanut butter (I used Peanut Butter & Co.)
1 egg
pinch of salt


1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.  Add one cup of the granola into a medium bowl.  From the remaining cup of granola, pick out the fruit and add to the first bowl.  Add the granola without fruit to a food processor and pulse until finely ground.

2. In the bowl of a stand mixer, add ground granola, peanut butter, egg, and salt.  Beat at a low-speed until smooth.  Add the remaining granola and fruit and mix until just combined.

3. Form the cookie dough into 1 inch balls and place them on a baking sheet.  Flatten the balls with the tines of a fork.  Bake for until cookies are browned around the edges, about 15 minutes.  Let cookies cool completely on baking sheet.  Cookies can be stored in an airtight container for up to 3 days.

Neiman Marcus Chocolate Chip Cookies – A $250 Recipe?

Published August 10, 2012 by jenmatteson

Chocolate chip cookies are usually one of those recipes that you grow up with; it was your mother’s, or grandmother’s, or great great grandmother’s.  Maybe it was Toll House 😉  My point is, most people usually stick to the same chocolate chip cookie recipe for most of their lives.  Growing up, I always used my mother’s, which I think may have been passed on to her.  It was basically the Toll House recipe with a few small alterations.  Once I got in my 20’s, I started using a recipe containing vanilla pudding.  This kept the cookies ultra moist.  Generally, I still use that recipe.

However, I saw this recipe online about a year ago and thought the story behind it sounded interesting.  Legend has it, a woman and her child were shopping at Neiman Marcus and stopped in their cafe for a little snack.  They each had one of their chocolate chip cookies.  The woman liked them so much, she asked the waiter for the recipe.  He said he could give it to her, but he’d have to charge her “two-fifty”.  She said, “that’s fine, just add it to my tab,” and he handed over the recipe.  When she received her credit card bill in the mail a few weeks later, she was shocked to find that the cost of the recipe was $250, not $2.50.  Since she already saw the recipe and her card was charged, she decided she’d plaster it all over the internet.  Ha!  I suppose it’s not like she got her money’s worth, but at least the rest of the world never had to pay $250 for their “secret recipe”.

I printed this recipe at least a year ago, and of course didn’t keep any links to where I actually found it.  After Googling it, I did find the exact same recipe on  Sadly, it seems the story behind the cookies are an urban myth, and Neiman Marcus has never charged for their recipe.  Furthermore, after researching it, there are a handful of recipes similar to the one I used, as well as other recipes that claim to be the $250 secret recipe, but include oatmeal and do not have the espresso powder.   I don’t know which is the “real” recipe, but I had to try the one with espresso powder in it!  They were super moist, packed with chocolate (YUM!) and the espresso powder really gave it an extra kick!

Where did you get your chocolate chip recipe from?

Neiman Marcus Chocolate Chip Cookies

Source: All Recipes
Servings: Makes 30 cookies


1/2 cup butter, softened
1 cup light brown sugar
3 tbsp sugar
1 egg
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp instant espresso coffee powder
1 1/2 cup semi-sweet chocolate chips


1. Preheat oven to 300 degrees.  In the bowl of a stand mixer, cream butter and sugars at medium speed until light and fluffy.  Add egg and vanilla extract and mix until well combined.

2. In a large bowl, sift together the flour, baking soda, baking powder, and salt.  Slowly beat into the butter mixture at low-speed until combined.  Stir in the espresso coffee powder and chocolate chips.

3. Drop 1 oz scoops of dough on greased baking sheets.  Bake for 16-18 minutes, until nicely browned around the edges.  I take mine out at exactly 16 minutes so they stay a little chewy in the middle.

Red Velvet Sandwich Cookies

Published May 28, 2012 by jenmatteson

These little devils are a great fix for a red velvet cake craving.  Basically, it is cake made into a cookie, with cream cheese frosting in  the middle of two cookies.  Brilliant!

This is the first (likely the only) time that I made a Paula Deen recipe.  As I’m not a competent baker, I followed the cookie part precisely.  The frosting however, seemed a little too “Paula Deen-y” to me, so I lightened it by omitting two sticks of butter and two cups of sugar.  Seriously, why was that necessary??  Don’t get me wrong, it’s not like the frosting I made was healthy by any means, but I really didn’t think the butter and extra sugar were required.  You definitely won’t be able to tell anything is missing from this frosting.  It made far too much frosting, so for the recipe below, I halved everything.  I’ll have to make another batch of cookies just to use up the rest of this frosting!  I also added some white chocolate chips to the cookies for a little crunch.  The cookies were ridiculously moist!  I couldn’t even stack the cookies on top of each other once they cooled as they would stick together.  As I mentioned before, they basically are cake.

The result was far from disappointing.  The soft cake cookies with the tangy cream cheese frosting in the middle, with an added crunch of white chocolate chips were heaven.  They even look fancy too with the pecans!

Red Velvet Sandwich Cookies

Source: Adapted from Paul Deen (Food Network)
Servings: 18-20 sandwiches


1 1/3 cups all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, room temperature
1 cup sugar
2 eggs
2 tbsp butter milk
2 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp red food coloring

For the frosting:
8 oz cream cheese, softened
1 tsp vanilla extract
2 cups powdered sugar
2 oz pecans, finely chopped


1. Preheat oven to 375 degrees.  In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

2. In a stand mixing bowl, cream together butter and sugar until light and fluffy.  Add eggs one at a time, then beat in buttermilk, vinegar, vanilla, and food coloring.  Once combined, add dry ingredients and mix until well combined.

3. On a baking pan lined with parchment paper, drop batter with a large spoon or ice cream scoop in 2-inch rounds.  Keep cookies well spaced out.  I could only fit 6 cookies on a sheet a time so they wouldn’t run together.  Bake 9 minutes, or until just cooked through.  Let the cookies sit on warm baking sheet for another minute, then place on wire rack to cool completely.

4. In a stand mixer, beat cream cheese until smooth.  Add vanilla and powdered sugar one cup at a time.  Mix until well combined and creamy.  Refrigerate for at least 1 hour to firm up the frosting.

5. Spread the cream cheese frosting between two cookies and roll in chopped pecans.

Oatmeal Cookies with White Chocolate Chips

Published March 12, 2012 by jenmatteson

I had a craving for oatmeal cookies, and happened to have some extra oats lying around.  I found this great recipe from Smitten Kitchen.  I don’t mind a good oatmeal raisin cookie, but I really wanted to try something new.  I had a bag of craisins, but ended up using the whole bag for breakfast bars.  So then I thought I’d use chocolate chips, but when I remembered there was cinnamon in the recipe, I thought white chocolate chips would be perfect.  Thankfully I had some in my cupboard.  Nate doesn’t really care for oatmeal cookies, but he really liked these.  Get creative and add whatever chips or dried fruit you like, maybe throw a nut in there!

Oatmeal Cookies with White Chocolate Chips

1/2 cup butter, softened
2/3 light brown sugar
I egg
1 tsp vanilla extract
3/4 all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups rolled oats
1 cup white chocolate chips

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter, sugar, egg and vanilla until smooth.  In a separate bowl, whisk flour, baking soda, cinnamon and salt.  Add flour mixture into the butter/sugar mixture.  Stir in the oats and white chocolate chips.
3. Scoop dough on a parchment lined baking sheet.  For thicker cookies, the original recipe suggests you chill the dough in the fridge and then scoop it.  I didn’t do this because I was impatient, but I thought they still turned out great.  Bake for 8-12 minutes.  Mine took exactly 9 minutes.  Remove from oven and transfer to a cooling rack.

Tuxedo Cocktail Cookies

Published March 1, 2012 by jenmatteson

I thought it was clever to bring these cookies to the Oscar party; I’m not sure anyone really got the connection. Either way, they are delicious and look fancy. I had to go to three grocery stores before I found almond meal, but I finally found it. Later I find the note: you may have to look at a fancy grocery store or health food store for this or you could easily make your own. The original recipe comes from Food and Wine. I like my recipe name better, though the Food and Wine photographer is much better than me. Tuxedo Cocktail Cookies

1 cup all-purpose flour
3/4 cup almond meal or ground almonds
1/3 cup sugar
1 tsp sea salt
1 stick cold unsalted butter, cut into 1/2-inch dice
1 large egg, beaten
Black and white sesame seeds for sprinkling

1. In a food processor, pulse the four, almond meal, sugar, and salt until combined. Add the butter and pulse until the mixture forms large clumps.

2. Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until firm.

3. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Lightly brush the cookies with the egg and sprinkle with the black and white sesame seeds.

4. Bake the sesame cookies for 17 to 20 minutes, until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack and let them cool completely

Make Ahead

The rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for up to 2 weeks; thaw the dough slightly before using. The baked cookies can be kept in an airtight container at room temperature for up to 2 days.

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