M&M Cookies {Christmas Style}

M&M cookies were always one my favorites as a child (and still are today). They are basically a chocolate chip cookie enhanced with color and that delicious crunchy candy coating that covers those tasty little M&M's. It's funny I'm actually not a big fan of the plain milk chocolate M&M's but I LOVE the minis version of them, I don't know what it is. Cheap chocolate but when it's made into tiny form how can it be resisted =)?
I don't know what cookie Santa's going to request at your home but I'm pretty sure he's requested these from mine. If you are going to be a part of a cookie exchange this year, I would say these are definitely a great cookie choice to go with. It would be very hard to find someone who didn't love these cookies, young and old alike. They have a perfectly chewy and soft center along with a very light crunch around the cookies edge, just the way a cookie is meant to be. They are thick, full of sweet vanilla flavor and of course loaded with that chocolate candy goodness. This recipe could also be used to make a chocolate chip cookies just swap out the M&M's for a bag of chocolate chips. Enjoy!

M&M Cookies
Yields about 2 1/2 dozen

Ingredients:
2 1/4 - 2 1/2 cups all-purpose flour (for a thicker cookie use 2 1/2)
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup salted butter, chilled and diced into cubes (about 1/2-inch)
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg 
1 large egg yolk
2 tsp vanilla extract
1 (11 oz) bag M&M's (I used mini)

Directions:
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. 
In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3 - 4 minutes. Mix in egg and egg yolk. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine (batter will be thick due to the chilled butter). Mix in M&M's (I set aside about 1/4 cup of the M&M's to lightly press into the tops of cookies before baking so they show through more, totally optional). 
Scoop dough out 2 Tbsp at a time and shape into a ball, transfer to a Silpat lined or buttered cookie sheet - fitting 8 per sheet. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container. 

Recipe Source: Cooking Classy

Salted Caramel Stuffed Chocolate Crinkle Cookies

Hello Christmas Cookie Season!! I'm obsessed with cookies so this gives me one more reason to love the holidays. I created this recipe to be a no refrigeration necessary recipe. A lot of chocolate crinkle cookie recipes require that the dough be refrigerated 2 - 4 hours before baking, I don't have time for that =). Mostly I just don't have the patience for that especially when I know what awaits me. 

If you prefer you can omit the coarse sea salt from the recipe if you are not a fan of salted caramel. I personally am unequivocally in love with the addition. These taste like caramel brownies in cookie form. They are intensely delicious! If you are baking them for someone else you'll have a hard time wanting to gift them after all =). If you wanted to go all out with these cookies you could even toss in some semi-sweet chocolate chips and toasted nuts.  Enjoy!

Salted Caramel Stuffed Chocolate Crinkle Cookies
Yields 2 dozen cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup + 2 Tbsp cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
10 tbsp salted butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 1/2 tsp vanilla extract

2 dozen caramels (such as Kraft), unwrapped (Rolos would also be good)
coarse sea salt
3/4 cup powdered sugar

Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In the bowl of an electric stand mixer fit with a paddle attachment, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. 
Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar*. Align cookies on Silpat lined or buttered cookie sheets and bake in preheated oven 11 - 13 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool (note that the caramel will set after it cools, I liked these cookies best warm for soft gooey caramel). Store in an airtight container.

*I gave my cookies a generous coating of the powdered sugar before baking, but when they baked a lot of the powdered sugar baked and dissolved into the cookie anyway. So I found you can coat the top again with powdered sugar after baking (which is not pictured) to get a prettier cookie. If doing so roll in powdered sugar once before baking (doesn't need to be generously), then bake them and allow to cool and dip the tops of cookies in a fresh batch of powdered sugar (so there is no cross contamination) and shake off some of the excess. If you want to do it that way I would recommend using 1/2 cup powdered sugar for rolling before baking and reserve 1/4 cup in a separate bowl to dip and coat the tops after baking.

Recipe Source: Cooking Classy

Pumpkin Cookies with Browned Butter Icing

Once again I found myself needing to use some pumpkin I had sitting in the fridge so I decided to try a new recipe and found these over at Martha Stewart (note that if you are ever using left over pumpkin puree that you are preserving in the fridge, be sure to thaw it at room temperature until adding it to your recipe - unless of course it calls for chilled pumpkin). These cookies had my name written all over them with their pumpkin and browned butter combo, it's what I live on lately. I made several of my own adjustments to the recipe such as slightly altering the spice amounts, replacing some of the brown sugar with granulated sugar, using salted butter and reducing the amount of salt added and omitting the vanilla from the icing (because really all you need is the browned butter flavor). Then the biggest change I made was replacing the evaporated milk with a smaller amount of sour cream in the cookie dough batter and replacing the evaporated milk in the icing with half and half. These cookies are Heavenly! They are so soft, pillow-y and moist. The icing, which is more of a frosting really, reminds me of a caramel or penuche frosting. I love how browned butter combined with sugar can instantly create a caramel like flavor. 
You wouldn't believe how quickly these cookies disappeared! Everyone loved them including me. I love trying a new cookie recipe and finding it is a definite keeper. Enjoy!

Pumpkin Cookies with Browned Butter Icing
Yields about 4 1/2 - 6 dozen (depending on how large you make them)

Ingredients:
2 3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup salted butter, softened
1 1/2 cups packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 1/2 cups canned pumpkin puree
1 recipe Browned Butter Icing, recipe follows

Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, set aside. In the bowl an electric stand mixer fitted with paddle attachment and set on medium speed, whip together butter, light-brown sugar and granulated sugar until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing after each addition until combine. Mix in sour cream and vanilla extract, then mix in pumpkin puree. With mixer set on low speed, slowly add dry ingredients and mix until combine (be sure to scrape down bowl throughout entire mixing process).
Transfer 1 1/2 cups of the cookie dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 1 1/2-inch rounds onto a Silpat or parchment paper lined cookie sheets, spacing cookies at least 1 inch apart*. Bake in preheated oven about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack. Cool completely then prepare icing and spread icing over cookies. Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.

*Alternately you can drop dough by the tablespoonfuls onto the lined baking sheets (they just won't look as nicely circular). You can make them larger than listed in the recipe (which is what I did after the first batch because the 1 1/2-inch rounds yields pretty small cookies). If you do decide to pipe them bigger just allow a little more space between each cookie.

Browned Butter Icing

Ingredients:
4 cups powdered sugar
10 Tbsp salted butter, diced into 1 inch pieces
1/3 cup half and half

Directions:
Measure 4 cups of powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally (butter will melt, after a few minutes it will splatter, then it will foam, then golden brown flecks will begin to appear in the center of the foamy bubbles. This is when you remove it from heat - I wait for for the flecks to expand to about a 1 1/2 to 2-inch circle over the foam then immediately remove). Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add half and half and stir mixture until smooth. Spread over cookies, adding additional half and half, about 1 - 2 tsp at a time, to icing mixture to thin as it will thicken as it sits.


Recipe Source: adapted slightly from Martha Stewart

Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}

Looking for an exciting and indulgent upgrade on the plain old chocolate chip cookie? Well here you have it! I saw these over at Ambitious Kitchen, a blog I love as well as it's name, and I couldn't wait long to make them. So, I made them the next morning =). I'm telling you, they are one of the best cookies you'll ever eat! I'm unequivocally in love with these purely divine cookies. Have you ever seen a cookie loaded with so much goodness? Browned butter, two kinds of chocolate chips, Nutella, vanilla beans and sea salt! You could even add in some finely chopped, toasted hazelnuts for one more upgrade and an added crunch. 
This cookie = love. You don't know food love until you've tried it =). I want to hoard them all away for myself. I know the prep work is a bit more work and definitely a longer wait than your average chocolate chip cookie but it is so worth it. 
Warning! Don't eat the cookie dough...but it is the BEST cookie dough in the world. Between the browned butter and use of only brown sugar it has such a caramel-like flavor to it. With that said I'll explain how to make it safely edible. Simply omit and replace the eggs with 3 Tbsp cream or half and half, and if you want some Nutella in there simply swirl in a few tbsp and finish it with coarse sea salt (obviously you wont be able to make cookies out of it this way though, but you'll have a giant bowl of cookie dough to enjoy). This recipe reminds me of this print I want to buy, it says "Keep Calm and Eat Cookies." Definitely a great life moto =). Enjoy!

 {Then wrap and bake}

Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}
Yields about 2 - 2 1/2 dozen

Ingredients:
1 cup salted butter, diced into 1-inch pieces
2 1/4 cups all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups packed light-brown sugar
2 large eggs
seeds of 2 vanilla beans (or increase vanilla to 2 tsp)*
1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
about 2/3 cup Nutella, chilled
coarse sea salt 

Directions:
Brown butter in a medium saucepan (for a step by step guide of browning butter, see the directions of this recipe here). Pour browned butter, using a rubber spatula to scrape out any excess, into the bowl of an electric stand mixer and allow to cool until lukewarm, about 20 - 30 minutes. 
In a mixing bowl, whisk together flour, baking soda and 1/4 tsp kosher salt, set aside. Add light-brown sugar to cooled butter in stand mixer fit with paddle attachment. With mixer set on medium-low speed, blend mixture together until well combine, about 1 minute. Add in vanilla bean seeds, and vanilla then add in eggs one at a time and mix until well combine after each addition. Set mixer on low speed and slowly add in dry ingredients and mix just until combine. Mix in chocolate chips (if you want some chocolate chips showing through as those pictured, I like to set some of the chocolate chips aside then I gently press about 5 of them into the top of each cookie dough ball after shaping). Transfer dough to an airtight container and chill in refrigerator about 1 1/2 hours. 
Preheat oven to 350 degrees. Remove dough from refrigerator and scoop dough out about 2 1/2 Tbsp at a time and shape into balls, then align them on a large sheet of parchment or wax paper. Evenly flatten dough balls until you have about a 3 1/4-inch circle, then place 1 tsp chilled Nutella in the center on top of each. Carefully fold dough up and around Nutella, covering it entirely (if you find it beginning to seep through in some areas, I just added a chocolate chip to that spot to act as a plug). Transfer to a Silpat lined cookie sheet (you can fit 8 cookies per sheet) and bake in preheated oven 10 - 12 minutes until golden brown. Remove from oven and immediately sprinkle cookies with coarse sea salt (you can also sprinkle them with sea salt before baking as the salt sticks better that way, I actually did a tiny before and after). Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.

*For cheap vanilla beans, this is where I purchase mine for .50 cents a piece. Best deal I've found yet.

Recipe Source: adapted slightly from Ambitious Kitchen

Pumpkin Chocolate Chip Cookies

So maybe I'm a pumpkin addict. What a strange thing to be addicted to =). I love it! Hate it plain but love it in baked goods. Is there anyone out there that eats it plain by the spoonful? Ugh. Horrifying. That would be like eating canned beets! No no, not that bad. There's nothing worse than canned beets. I tasted a bit of plain pumpkin puree when I was making these and it tasted like a spoonful of mushy, far too healthy to be good for you, baby food. Maybe if you were to jazz it up with some sort of spices and lots of butter than maybe, just maybe. Add a little sugar in there and I'll eat it for sure. Not sure why I'm talking about that... so, onto the cookies! I love love LOVE Pumpkin Chocolate Chip Cookies. I don't know how you could not love the sweet, delicious little pillows of baked pumpkin-y goodness. 
I found this recipe over at allrecipes.com. I created my own adaptation, because really how do I stick to a recipe? I love to put my own spin on things. I used less cinnamon, added nutmeg and ginger. Reduced the vanilla because isn't the highlight the pumpkin flavor? I added molasses because it's the perfect compliment to pumpkin (brown sugar may give the same effect but it just seems heavy to me and I wanted a fluffy cookie, so I went with the combo of all granulated sugar plus molasses). I added a little red food coloring so they wouldn't look so  dull and drab (but of course you can leave it out if you'd like). I omitted the milk because I don't think it's necessary, I could be totally wrong though. Then lastly I used less chocolate chips, again so they wouldn't overpower the pumpkin flavor. I also used a combination of half milk chocolate and half semi sweet. I guess you could say I almost changed the entire recipe =), I kept the base ingredients the same though. I'm sure it's a great recipe as it's originally listed but like I said I just like to make a few changes. Enjoy these cake-y soft, sweetly spiced, perfectly moist Fall inspired cookies!

Pumpkin Chocolate Chip Cookies
Yields 2 1/2 dozen

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 large egg
2 tsp molasses
1 tsp vanilla extract
4 drops red food coloring (optional)
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, set aside. In the bowl of an electric stand mixer, combine pumpkin puree, granulated sugar, vegetable oil, egg, molasses, vanilla and optional food coloring. Blend mixture until combine. With mixer on low speed, slowly add in flour mixture and mix just until combine, scraping down the sides of the bowl as needed. With a rubber spatula, fold in chocolate chips. Drop dough 2 Tbsp at a time (try to pile them high for less spreading - therefor a thicker cookie) onto Silpat lined or greased baking sheets and baking in preheated oven 12 - 14 minutes until cookies are golden brown and nearly set. Allow to cool several minutes before transferring to a wire rack to cool completely. Store in a single layer in an airtight container (some people prefer them cold so you can also store them in the refrigerator if you'd like).

Recipe Source: adapted slightly from allrecipes.com

Peach Cookies {That Look Like a Real Peach!}

I love when I can combine art and food because I've always been so passionate about each of them. These cookies are the perfect combination of both. And when food is prettier doesn't it just taste better =)? I've seen different versions of these cookies roaming around Pinterest and I'm so excited I finally got around to trying them. I noticed some recipes called for vegetable oil and others called for butter. I'm all about the butter version because butter makes everything better doesn't it?

I made a few slight alterations to the original recipe, from Cafe Chocolada, such as adding a few extra tablespoons of sugar in the cookie dough mixture. I used half brown sugar (rather than all granulated) and added vanilla extract to add another slight layer of flavor. I think salt is almost always a must for cookie dough so I added a tad and used salted butter. Then I opted to paint the cookie rather than dip it in colored milk. I dipped the first one and it was too soggy even after a quick dip in the milk (plus painting the cookies requires less milk, and the more milk you use the more diluted the color will be or the more food coloring you will have to add to get a vibrant color. So this method required less of each).

These cookies were so fun to make and decorate. I was in my zone where two of my favorite hobbies collide =). Although you don't need to be an artist to make these, they are actually really simple. The other great thing about these cookies is that not only do they look like peaches but they have that delicious, sweet peach flavor thanks to the peach jam sandwiched between them. You could even use Nutella and make a small "pit" (simply combine some Nutella with the crumbs you removed for the pit). I think next time around I may even add a few drops of raspberry extract to the milk mixture because I love the peach raspberry combo. Enjoy!

Peach Cookies
Yields about 17 sandwiched cookies (34 singles)

Ingredients:
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/4 tsp salt
10 1/2 Tbsp butter, softened
1/3 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg
2 Tbsp sour cream
3/4 tsp vanilla extract

Filling and Coating:
peach jam or preserves
6 Tbsp milk, divided
red and yellow food coloring
1/2 cup granulated sugar
fresh mint leaves, for garnish (optional)
you'll also need a clean paintbrush

Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet (you can fit 15 per sheet but then you are left with 4 in the end so unless you were making a double batch it wouldn't matter to try and fit that many). Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.
To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly (tip: I found the less milk I was able to paint across the cookie the better because then your cookies won't become soggy. You really don't need very much at all). Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.

Recipes Source: adapted slightly from Cafe Chocolada

Banana Bread Whoopie Pies with Fluffy Vanilla Bean Frosting

Have you ever tried banana bread in cookie form with a thick fluffy layer of frosting sandwiched between two of them? With these cookies now is your chance. They taste just like banana bread with an added bonus, a luscious layer of vanilla bean frosting. Lightly said, these cookies are amazing! I saw the Banana Whoopie Pies over at Martha Stewart and new I just had to try them. Lucky for me I keep a stock of overripe bananas in the freezer for emergencies such as this, where I need an overripe banana in it's prime but don't want to wait 7 more days for it to hit its peak ripeness. I used to question whether or not freezing bananas was a good idea until I tried if for myself a few months ago. It actually works great. You simply just leave them unpeeled and pop them into the freezer when they are nice and spotty. Then when you are ready to use them, thaw the frozen banana out (to room temperature, sometimes I cheat and even thaw them in the microwave) then peel and prepare them  as directed in your recipes. Their texture is different from that of an overripe banana that has not been frozen (I'm thinking of the word juicy, so be sure to add all those juices when prepping). They won't hold their shape well, but they are perfect for recipes that call for mashed bananas. Their color may not be the most pleasant, as the peel will blacken a bit when frozen, but this doesn't affect their flesh or taste so don't worry. 

I also wanted to mention to you that I finally found cheap vanilla beans! Where you are asking? My friend introduced me to this awesome website (indrivanilla.com) that sells them for 50 cents a piece! I seriously couldn't believe it! And they are pristine vanilla beans if you ask me. I was so excited when I got mine because they weren't completely dried, shriveled and lifeless. They just seemed so much fresher and even plumper than what I've gotten from the store (just FYI this isn't a sponsored statement of me trying to sell something for someone, I'm just so excited that I wanted so share the info about such a fabulous deal :). 

I made a few changes to the original cookie recipe. I didn't think 1/2 cup banana would give the cookies near enough banana flavor so I doubled it, then reduce the sour cream by half. I also decided to leave the vanilla out of the cookie portion because I wanted it all to come from the frosting so I could have an equal balance of banana and vanilla flavor. It is an entirely different frosting than what they had listed, but I think a cream cheese version would be delicious as well (although I'd use a lot more powdered sugar than they did, less cream cheese and add some butter of course =). Enjoy!

Banana Bread Whoopie Pies
Yields about 2 dozen 

Ingredients:
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed overripe bananas (about 2 large)
1/4 cup sour cream
1/2 cup butter, softened 
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 recipe Fluffy Vanilla Bean Frosting

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a separate mixing bowl, whisk together mashed banana and sour cream, set aside.
In a large mixing bowl, using an electric hand mixer on medium-high speed, whip together butter, granulated sugar and light-brown sugar until pale and fluffy, about 3-4 minutes. Blend in egg. Add banana mixture and mix until combine. Slowly add dry ingredients and mix just until combine. Scoop dough by rounded tablespoon fulls (about 1 1/2 Tbsp) and drop onto Silpat or parchment lined baking sheets placing them about 1 1/2 inches apart, then smooth edges and flatten cookie as needed (diameter of cookie should be about 1 1/2 - 2 inches. Alternately you can fill a pastry bag fitted with a 1/4 inch plain tip with batter, then pipe dough into 1 1/2 inch rounds onto baking sheet - if you do this method you may get more than 2 dozen pies). Bake in preheated oven for 12 - 13 minutes until edges are golden. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely. Spread and sandwich a layer of frosting between two cookies. Store in an airtight container (in refrigerator if not serving within a few hours) .

Fluffy Vanilla Bean Frosting

Ingredients:
1 cup salted butter, at room temperature
seeds from two small vanilla beans 
4 cups powdered sugar
2 1/2 Tbsp milk
1 tsp vanilla extract

Directions:
In a large mixing bowl, using an electric hand mixer on medium high speed, whip butter and vanilla bean seeds until pale and fluffy, about 4 minutes. Add powdered sugar, milk and vanilla extract and blend 2 minutes until light and fluffy.

Recipe Source: cookie portion adapted slightly from Martha Stewart, frosting - Cooking Classy

Copycat Samoa Girl Scout Cookies

Who doesn't love a Girl Scout Samoa Cookie? They are by far my favorite Girl Scout Cookie. This past spring I purchased eight cartons of the Dreyers Girl Scout Samoa Cookie Limited Edition Ice Cream and hoarded them away in my freezer. I thought they'd last much longer then they did. I can only wish I could buy the Samoas year round, but since I can't I've had to improvise. That is why I've come up with my own version of the Samoa Girl Scout Cookies. These things are amazing! Tender shortbread, sweet chewy caramel, perfectly toasted coconut and a nice chocolate coating to finish things off. YUM!
I won't lie to you, these cookies are quite a bit of work...but, they are well worth the effort. These cookies don't use real butter or fancy caramel, it's the cheap stuff just like what I'm quite certain they put in the real thing (it helps to read the ingredients list on the package when you are making up a copycat recipe =) . It's not often I use shortening and until now I've never used a cheap chocolate coating for anything, but for these I think it's a must.
I know some of you are going to ask, what is desiccated coconut and where do I get it? Desiccated coconut is shredded coconut that has been dried to remove as much moisture as possible. I used toasted desiccated coconut (I used this one here) in these because it looks exactly like whats in the Girl Scout ones. You can purchase it at a specialty kitchen needs stores or online.
I hope you love these cookies as much as I do! Enjoy!

Samoa Cookies
Yields just over 2 dozen (recipe can easily be doubled)

Ingredients:
3/4 cup + 2 Tbsp all-purpose flour
1 tsp cornstarch
1/4 tsp salt
1/8 tsp baking soda
1/2 cup all vegetable shortening
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 Tbsp milk, as needed

3/4 cups toasted desiccated coconut, divided
22 caramels, unwrapped (such as Kraft)
2 1/2 Tbsp milk
1 pinch salt

1 recipe Chocolate Coating, recipe follows (or you could use melted chocolate chips, I'd recommend half milk chocolate and half semi-sweet)

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. In the bowl of an electric stand mixer, fitted with paddle attachment, blend together shortening, sugar and vanilla until combine (only about 30 seconds). Stir in dry ingredients. Add milk 1/2 Tbsp at a time as needed, until dough comes together. Roll dough out between two large sheets of parchment paper, to about 1/6" thickness. Using a 2" cookie cutter, cut dough into circles then using the end of a small pastry tip cut a hole in the center of each circle. Using a large sharp knife or pastry scraper (floured as needed), slide knife under entire cookie and lift the cookie off of the parchment paper and transfer to a Silpat lined cookie sheet. Re-roll dough as needed until you've used it all. Bake cookies in preheated oven for about 10 minutes until lightly golden. Allow to cool 5 minutes on cookie sheet before transferring to a wire rack to cool.
Pour 1/2 cup desiccated coconut into a shallow bowl and set aside. Heat caramels, 2 1/2 Tbsp milk and a pinch of salt in a medium saucepan over medium heat, stirring constantly until melted and smooth. Reduce temperature to warm, add remaining 1/4 cup desiccated coconut to melted caramel and mix to combine. Leave caramel mixture over warm heat (as you coat cookies), stirring caramel occasionally. Working one cookie at a time, spread about 1 tsp caramel mixture around the top of cookie, then immediately dip caramel coated side of cookie into the bowl of desiccated coconut then set on parchment paper (or cooled cookie sheets) and allow caramel to set. 
Prepare chocolate coating according to directions listed then dip bottoms of cookies (none caramel coated side) in coating and run the bottom of the cookie along the inside edge of the bowl scrapping excess coating off (you just need a thin coating). Place dipped cookie upside down (so the chocolate coating should be facing upward). Repeat process with remaining cookies. Once coating on cookies has set, flip cookies to opposite side. Pour remaining chocolate coating (rewarm as needed first) into a Ziploc bag, seal bag and cut a very small tip off one edge of the bag then drizzle chocolate coating over cookies. Allow drizzled coating to set then store cookies in an airtight container.

Chocolate Coating

Ingredients:
5 Tbsp shortening
3 1/2 Tbsp cocoa powder
1/2 cup powdered sugar

Directions:
In a microwave safe bowl, using a fork, blend together shortening and cocoa powder. Microwave mixture in 15 second intervals on HIGH power, stirring after each interval until completely melted. Add powdered sugar and mix until well combine and smooth. Reheat as needed on 50% power for about 15 seconds, then stir.

Recipe Source: Cooking Classy

Red Velvet White Chocolate Chip Cookies

Some may save red velvet for a special occasion, I say any day is a great day for red velvet! No special occasion needed. I made some Red Velvet Cupcakes last week for a friend who was hosting a birthday party and it inspired me to create another red velvet dessert. These cookies are a combination of two of my all time favorite desserts, those Red Velvet Cupcakes and Chocolate Chip Cookies. 
These lightly chocolaty, deliciously chewy, gorgeously red cookies are simply fantastic!  In my opinion red velvet isn't chocolate, if I wanted a chocolate dessert I'd make a chocolate dessert. Red velvet to me is a combination of vanilla and chocolate, one shouldn't really overpower the other. That's why when I make red velvet recipes they are somewhat mild on the cocoa. Plus when you use too much cocoa it depletes that beautiful red color, it turns it more of a brownish auburn shade rather than a velvety red. I also tried making these cookies with half brown sugar and half granulated sugar and that even hid the red color due to the deep brown shade of the molasses in the brown sugar, so the brown sugar was out. 
These cookies would also be delicious if you were to omit the white chips and instead frost them with Cream Cheese frosting. If you personally prefer a really chocolaty red velvet, I would say rather than adding more cocoa to the dough just add milk chocolate or semi sweet chocolate chips in place of the white chocolate chips.
And to all you early holiday Pinners out there (I'm definitely not talking about myself =), these would go great on the Christmas or Valentines Day list. Enjoy!

{Updated} Red Velvet White Chocolate Chip Cookies***
Yields about 3 dozen

Ingredients:
2 1/4 cups all-purpose flour
2 1/2 Tbsp cocoa powder*
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
8 Tbsp butter, at room temperature
6 Tbsp all vegetable shortening, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
1 Tbsp red food coloring
1 1/3 cups white chocolate chips, divided

Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.

*If you want a more chocolaty cookie you could replace 1 - 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.

**Note: this recipe has been completely revised as of 9/7/12 due to comments stating cookies are flat and not red enough. I myself thought them to be flat. This recipe completely eliminates both of those issues. These are thick, vibrantly red and completely delicious (they better be, these were my 4th batch. Fourth times a charm right =).

***Anyone wanting the original recipe I posted back in August, I finally found it thanks to Break It, Make It, or Bake it, thanks Audrey! She posted it before I had deleted my first version and added in the revised version above. To be honest I like the ones below best I just got a few complaints that they were flat and not red enough so I added the recipe above in hopes of solving the issue for the complaints. The recipe below is also the ones that are pictured:

{My Original} Red Velvet White Chocolate Chip Cookies

Ingredients:
1 1/2 cups all-purpose flour
2 1/2 Tbsp cocoa powder
1 tsp cornstarch
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp distilled white vinegar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 tsp red food coloring
3/4 cup white chocolate chips, divided

Directions:
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cocoa powder, cornstarch, baking powder and salt, set aside.
In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, sugar and vinegar until pale and fluffy, about 3 - 4 minutes. Mix in egg. Add in vanilla and red food coloring and mix until blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Mix in white chocolate chips (note: I mixed in half of the white chocolate chips then set aside the other half to press into the tops of the rolled dough balls so more of them show through when baking...but I just noticed over at Gonna Want Seconds that she just pressed some extra white chocolate chips into the tops of cookies AFTER baking, genius!). Scoop dough out by the heaping tablespoonfuls and shape into balls. Transfer to Silat or parchment paper lined baking sheets and bake in preheated oven 9 - 11 minutes. Allow to cool on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container. 

Recipe Source: Cooking Classy

Perfect Frosted Sugar Cookies

I think it's safe to say I have a slight sugar cookie obsession. If you've been following my blog you've likely noticed by now. But really, who doesn't love frosted sugar cookies? I mean how can you not love them? The only people that don't are liars, I'm just kidding everyone is entitled to their own personal opinion. But those of you that don't like them, well lets just say we probably don't have much in common =).
I know I've already posted a sugar cookie recipe, well that's old news. Those are good, but these are better. These are so soft, so fluffy, so tender. Basically they melt in your mouth dreamy. 
So, you may be asking, what is that makes these special? To answer that, it's a combination of things. The texture is amazing thanks to the cake flour and cornstarch. Don't substitute all-purpose flour for the cake flour or your cookie will end up heavy and dense (compared to what you get with the cake flour, besides you'd have to adjust the portions anyway because cake flour is lighter). I know cake flour is more expensive than all-purpose flour but sometimes its worth it, in this case it's definitely worth it. The combination of butter and vegetable shortening also helps the texture, especially when it's whipped to fluffy perfection. I got the inspiration to use egg plus egg white along with the almond extract from white cake. This is one cookie that is meant to be a bit cake-y, it gives it that amazing, pillow-y as clouds bite. 
If you like the Lofthouse style cookies from the store, trust me you're going to want to try these. I think these far outdo those. Those almost taste like plastic to me, good texture but weird taste. I even like these more than my old favorite from the local bakery. These are my new favorite! Enjoy and share!

Frosted Sugar Cookies
Yields about 1 dozen (11 large and 1 regular size to be exact, recipe can easily be doubled too)

Ingredients:
2 1/2 cups cake flour
2 tsp cornstarch
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup salted butter, at room temperature
1/4 cup all vegetable shortening (unflavored), at room temperature
1 cup granulated sugar
1 large egg 
1 large egg white
2 tsp vanilla extract
1/2 tsp almond extract
1 recipe Vanilla Frosting, recipe follows

Directions:
Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed. Add in egg and mix until combine, then add egg white, vanilla and almond extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration. 
Scoop dough out an even 1/4 cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick (so you should have about a 2 2/3" - 2 3/4 " circular cookie). Transfer flattened dough to a Silpat or buttered cookie sheet and repeat process with remaining dough (you'll have to use 2 cookie sheets). Bake in preheated oven 9 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Vanilla Frosting (note that frosting begins to set quickly so if you are adding sprinkles, sprinkle each cookie immediately after frosting it, don't frost the whole batch of cookies then try to sprinkle them because the sprinkles wont stick).

Vanilla Frosting

1/3 cup salted butter, at room temperature
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
2 1/2 - 3 Tbsp half-and-half 
food coloring, optional

Directions:
Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired (note: I finally figured out how to get a good pink with your average grocery store food coloring, I put like 8-10 drops red and the faintest amount of blue - be careful if you do this though, it's no where near a full drop. Basically you'd want to touch it to your clean finger and then swipe it in. Random tip but thought I'd share, I never like the hot pink hue I used to get. The tiny bit of blue just tones and cools it down a bit). It's also fun to color coordinate and frost and sprinkle these cookie according to the nearest holiday. 

Recipe Source: Cooking Classy