Thursday, August 29, 2013

Chocolate and Cinnamon Chip Cookie Butter Cookies

I have a new favorite cookie. Since I made these a couple weeks ago, I've thought about them every day. I'm not joking. They're that good.

This fantastic recipe is from Buttercream Fanatic, a blog I started following just a few months ago. If you haven't yet checked out Buttercream Fanatic, I highly recommend that you do!! So many delicious recipes.

K, back to the cookies. Have you heard of cookie butter? Or perhaps Biscoff? Speculoos? If you haven't, then you neeeed to go out and buy some. This stuff is the best. It's like a gingerbread, cinnamon flavored "butter" - it has the consistency of peanut butter but doesn't taste like it. Let's just say that if it was acceptable, I would eat the stuff by the handful. 

When we were in Belgium on our honeymoon, coffee was always served with a little speculoos cookie or biscuit. I became obsessed with speculoos! We even had speculoos gelato a couple times. Sooo good. If you're not yet familiar with the flavor, you gotta get some! :)

These cookies could probably also be made with peanut butter in place of the Biscoff/speculoos/cookie butter. Buuuut, I don't think you should do that. Stick to the cookie butter!


-3/4 cup Biscoff spread or cookie butter (e.g., from Trader Joe's)
-1/2 cup butter, softened
-1/4 cup white sugar (plus more for rolling)
-1/2 cup light brown sugar
-1 large egg
-1 tsp. vanilla
-3/4 tsp. baking soda
-1/2 tsp. baking powder
-1/4 tsp. salt
-1 and 3/4 cups flour
-1/4 cup chocolate chips
-1/2 cup cinnamon chips


Preheat oven to 350. Spray two cookie sheets with cooking spray or line with parchment paper or a silpat. In a large mixing bowl, cream the Biscoff/cookie butter and butter for a minute or two. Add both sugars and beat until light and fluffy, about 3 to 5 minutes. Add the egg and vanilla and beat until smooth. Add the baking soda, baking powder, and salt, and mix until incorporated. Add the flour and mix until just combined. Finally, fold in the chocolate and cinnamon chips.

Scoop cookie dough into 1 to 2-inch balls (whatever your preference; I made mine smaller), and roll in white sugar (either the whole cookie or just the top half; I rolled the whole cookie). Place on cookie sheet about 2 inches apart, and bake for 10 to 12 minutes or until the bottoms are lightly golden brown (the tops won't brown much). The cookies should be puffed and cracked on top. Let sit on cookie sheet for a couple minutes before removing to cool completely on rack.

Depending on the size of your cookies, this recipe yields about 24 to 30 cookies. Store in airtight container for up to a week.

 Isn't this a fun kitchen towel? :)

I made these cookies for our frisbee team's end-of-the-season party. Boy, were they a hit! I think people's reactions to this cookie were some of the most positive I've had in a while. There was a lot of excitement surrounding these cookies!!!

As I said before, I've been thinking of these cookies every day since I made them.

They. Are. That. Good.

Never heard of Biscoff spread or cookie butter? Have no fear! I bet it's in your nearby grocery store. It's actually pretty available, so you should probably look for it on your next trip to the store. :)


You'll be SO glad you did.

Tuesday, August 20, 2013


Sugardoodles! How fun do they sound? Super fun, right? Thought so. ;)

These cookies are like a cross between sugar cookies and snickerdoodles (hence, the name). They are very vanilla-y and incredibly soft and chewy. This excellent recipe is from Averie Cooks. Averie always has wonderful recipes! I think her cookie recipes might be my favorite though. And this particular recipe is a total keeper. 

I made these for a party we hosted for our ultimate frisbee team. The recipe made about 18 cookies, and they were gone in no time at all. They practically vanished into thin air! Although Averie calls for making the balls of cookie dough a little bit larger (a scant 1/4 cup of dough per cookie), I made mine a bit smaller. That's how I got 18 cookies out of the recipe. If you make them bigger, obviously you'll get fewer cookies. :) The recipe comes together very easily. The only catch is that it is a recipe where the cookie dough needs to be chilled before baking, for at least 3 hours. So be sure to factor that time in if you make these!

The other point to note is that this recipe calls for some all-purpose flour and some bread flour. Averie shares that the bread flour makes the cookies chewy and helps them rise. You may substitute all-purpose flour for the bread flour, but keep in mind that the cookies won't rise as well or be quite as chewy.


-1/2 cup unsalted butter, softened
-1/2 cup granulated sugar
-1/2 cup light brown sugar, packed
-1 large egg
-2 Tbsp. cream or milk
-1 and 1/2 tsp. vanilla extract
-1 cup all-purpose flour
-3/4 cup bread flour
-1 tsp. baking soda
-1/4 tsp. salt


In the bowl of a stand mixer with the paddle attachment or with an electric mixer, beat the butter 1 to 2 minutes on low speed until smooth. Add the sugars and beat on medium-high speed until creamed and well-combined. Add the egg, cream or milk, and vanilla extract, beating on medium speed until light and fluffy. Add the flours, baking soda, and salt, and mix until just combined. Refrigerate dough in an airtight container for at least 3 hours or overnight.

Preheat oven to 350 degrees and line baking sheets with parchment paper, a silpat mat, or cooking spray. Form dough into 1 and 1/2-inch balls, and place on baking sheet, at least 2 inches apart. Bake for 8 to 10 minutes, or until cookies are lightly golden and the edges are set. The centers may be slightly underdone, and that's okay. They will firm up a little bit as they cool. Allow cookies to cool on baking sheets for 10 minutes before removing to cool on cooling racks completely. Store cookies in an airtight container at room temperature for up to 5 days.

I didn't take many photos of these cookies because I was in a bit of a rush when I made them (we were hosting a party and I made the cookies just in the nick of time). So, I was only able to snap a few quick pics!

As I said earlier, these cookies disappeared very quickly!

Loved these cookies. And I know you will too!

Thursday, August 8, 2013

No-Bake Oreo Stuffed Chocolate Chip Cookie Dough Bites

You can never have enough no-bake recipes, in my opinion! I love no-bake treats. They're perfect for the hot days of summer or for those days (year round!) when you're short on time in the kitchen. 

And today's no-bake recipe is a particularly fun one. I have for you Oreo stuffed chocolate chip cookie dough bites! Yes, that's right. There's a whole lot of goodness going on in these little guys. We've got a yummy cookie dough outside (and don't worry; the cookie dough is eggless and safe to eat ;)) wrapped around a bite-sized piece of Oreo. Helloooo delicious!

The original recipe is from Picky Palate. I modified it only slightly; the recipe calls for mini chocolate chips, but I didn't have them on hand so I used regular-sized chocolate chips. I actually do think I'd prefer to use mini ones though! Next time. I just didn't want to make a trip to the store to buy mini chips since I already had regular ones on hand.


-1 stick unsalted butter, softened
-1/2 cup granulated sugar
-1/2 cup packed light brown sugar
-1 tsp. vanilla extract
-1 cup all-purpose flour
-1/4 tsp. salt
-3/4 cup semi-sweet chocolate chips (or 1 cup mini chocolate chips)
-regular-sized Oreos, cut into 1/4th's (or, mini Oreos)


Mix the butter and both sugars together with an electric mixer. Beat on medium high for 2 to 3 minutes or until mixture is light and fluffy. Add vanilla, beating until well combined. Add flour and salt, and mix well. Finally, stir in the chocolate chips. Line counter top or a baking sheet with parchment paper. Drop cookie dough by 1-inch rounded tablespoonfuls onto parchment. Press center of dough down with your fingertip to make an indent for the Oreo piece/mini Oreo. Place Oreo on dough, and then top with a bit more dough, enough to cover the Oreo. Roll dough to form a ball around the Oreo so that it's fully concealed. Store in airtight container in fridge. Serve cold or at room temperature. Makes about 12 to 14 bites.

This recipe is totally flexible too in terms of what filling you use! I used only Oreos because I just wanted to keep it simple. However, there are so many other possibilities... You could try other candy like Reese's peanut butter cups or Butterfinger or York Peppermint Patty (oooooh). Or, as is suggested in the original recipe post, you could even put a bite-sized piece of brownie in there! Or maybe even a dollop of Nutella?! Oh boy.

One of my coworkers called these "little bombs of awesomeness." I'd have to agree!

These cookie dough bites are so fun. A perfect treat for any occasion!

Hope everyone's having a great week - happy Thursday!

Thursday, August 1, 2013

Blueberry Muffins

I wish I had a more exciting title for this post other than just "blueberry muffins." But alas, I don't. I used a recipe from Sally's Baking Addiction for Sparkling Jumbo Blueberry Muffins. But since I didn't make mine jumbo-sized, and I didn't add sugar on top to make them sparkling, I'm down to just blueberry muffins. No sparkling or jumbo here.

However, there is a whole lot of deliciousness here! Don't let the simple name of blueberry muffins fool you. These are some darn good blueberry muffins!!

A while back I had purchased a lot of organic blueberries (i.e., 5 pints) when they were on sale at Whole Foods. And I froze most of them! And those frozen berries were perfect to use in this recipe. All in all, this recipe is very simple and comes together in no time! 

One very important tip for this recipe involves oven temperature...and it works! So listen carefully. In her recipe, Sally recommends that you start baking the muffins at a higher temperature (425 degrees Fahrenheit) for 5 minutes, after which you turn the oven temp down to 375 degrees for the remainder of the baking time. The result? Higher muffin tops! They are much more dome-like. In the initial higher temperatures, the muffins rise up quickly and will remain taller than if you baked them at a lower temperature the entire time. Who knew?! What a great tip. Thanks, Sally! I totally noticed that the tops of these muffins were higher than other muffin recipes I've made too.

Another tip is that you do not need to toss the blueberries in flour before adding them to the batter. Many recipes suggest that you do that so the blueberries don't sink down to the bottom. However, this batter is so thick that the blueberries won't sink. And it's true! My blueberries were evenly dispersed throughout the muffins without having to toss them in flour first.

Also, one small change I made to the recipe was to replace one of the cups of all-purpose flour with one cup of white whole wheat flour. The recipe below is written as the original is (with the 3 cups AP flour) but feel free to change it up, if you'd like. Oh, and the four teaspoons of baking powder you see in the recipe? Not a typo! You really add four teaspoons. :) And no, there's not an overwhelming taste of baking powder in the muffins at all, so don't worry.

If you have a jumbo muffin tin, definitely use it for this recipe! I did not though, so I just used my standard muffin tin. You could also make mini ones, if you'd like.


-3 cups all-purpose flour
-4 tsp. baking powder
-1 tsp. salt
-1 tsp. ground cinnamon
-2 eggs, room temperature preferred
-1 cup sugar
-1 cup milk (I used 1% but you could use skim, almond, soy, etc.), room temp preferred
-1/2 cup canola oil
-1/2 tsp. vanilla extract
-1 and 1/4 cups fresh or frozen blueberries
-coarse sugar for sprinkling (optional)


Preheat oven to 425 degrees F. Spray muffin tin with non-stick cooking spray or line with paper liners. Set aside. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside. In a medium bowl, whisk the eggs and sugar together until combined. Mix in milk, oil, and vanilla. Fold wet ingredients into dry ingredients and mix everything by hand until it's well-combined, being very careful not to overmix. The batter will be thick and somewhat lumpy. Fold in the blueberries.

Pour batter into prepared muffin tin, filling cups all the way to the top. If using, sprinkle with coarse sugar. Bake at 425 degrees for 5 minutes, then turn oven temperature down to 375 degrees. Continue to bake for 15 to 20 minutes (the time will vary greatly depending on whether you're making mini, regular, or jumbo muffins: 15 - 20 more minutes is for regular sized, 25 more minutes is for jumbo, and for minis, bake them at 375 degrees the entire time for 12 - 13 minutes).

When the muffins are done baking, the tops should be a light golden brown with some cracks in them. Let sit in muffin tin for 10 minutes before removing to cool on cooling rack completely. Or, enjoy the muffins warm, right out of the oven....

For me, this recipe made 18 regular sized muffins.

These muffins were definitely bursting with blueberries! The one and a quarter cups of blueberries was the perfect amount. Not too few, but not too many. And the flavor and texture of these muffins were also fantastic. Tons of berry flavor (as you'd expect :)), slightly sweet, and soft and airy. Everything you want in a muffin!

These muffins are best enjoyed with friends and family on a lazy Saturday morning.

Just so you know. ;)