Cookies Archives - Wood & Spoon

Inside-Out Peanut Butter Blossoms

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Can’t stop, won’t stop making Christmas cookies! Today’s recipe, these inside-out peanut butter blossoms, take me back to some of my earliest Christmas cookie memories. Remember the old-fashioned peanut butter blossoms with the Hershey’s Kisses on top? Well, these are the flip-flopped version featuring a chewy chocolate thumbprint cookie and a peanut butter cup filling. So peanut butter lovers- REJOICE! Today is your time to shine.

Inside-Out Peanut Butter Blossoms

There are lots of reasons why thumbprint cookies are so popular at Christmas, but if I had to land on just one, I’d say it’s because kids LOVE to show off their thumbprints. What better way to get kiddos in the kitchen at Christmas than by offering their bitty fingers for cookie indentations?! My kids LOVE making thumbprint cookies (remember these from last year!?!), and this mom loves to EAT them. I call that a win-win.

These peanut butter cookies are ones that grown ups and kids alike can enjoy. The cookies are balanced in flavor and texture, with enough added sweetness that the kids will ask for seconds. I love to roll the cookie dough balls in a bit of sugar just after rolling for added holiday sparkle. For even more texture, these cookies love the addition of finely chopped peanuts which not only taste great but also offer some visual pizazz too.

If you’re prepping for Christmas, feel free to make these goodies in advance and freeze in an air-tight container. Simply thaw to room temp prior to enjoying. What could be better than a simple, kid-friendly, make-ahead treat!?! I hope you all are enjoying your holiday season. Hugs and cookies to all!

If you like these inside-out peanut butter blossoms, you should try:

Holiday Sugar Cookie Blossoms
Espresso Caramel Thumbprint Cookies
Chewy Peanut Butter Oreo Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
Peanut Butter Chocolate Chunk Cookies
Peanut Brittle Cookies

Inside-Out Peanut Butter Blossoms

Print Recipe

These inside-out peanut butter blossoms feature a chewy chocolate cookie with a creamy peanut butter cup filling!

Author: Kate Wood
Prep Time: 45 minutes
Cook Time: 10
Total Time: 55 minutes
Yield: 36 Cookies
Category: Dessert

Ingredients

For the cookies:

1 1/3 cup (167 grams) all-purpose flour
½ cup (43 grams) unsweetened cocoa powder
¼ teaspoon table salt
¼ teaspoon baking soda
½ cup (113 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated sugar, divided
1/3 cup (73 grams) packed light brown sugar
1 large (50 grams) egg
1 teaspoon (4 grams) pure vanilla extract
Peanut Butter Cup Filling (recipe follows)
Garnish: 2 tablespoons (14 grams) finely chopped honey roasted peanuts

For the filling:

¼ cup (64 grams) creamy peanut butter
1 ½ cups (180 grams) confectioner’s sugar
3 ½ tablespoons (53 grams) milk

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Instructions

To make the cookies:

In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, 2/3 cup (133 grams) granulated sugar, and light brown sugar on medium speed until well combined, about 1 minute. Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium speed just until combined. Add the mixed bowl of dry ingredients and stir on low speed, scraping the bowl as needed, just until the dough comes together. Fold in any unincorporated flour and set aside.
Line 2 heavy-bottomed baking sheets with a piece of parchment paper and pour the remaining 1/3 cup (67 grams) granulated sugar in a small mixing bowl. Use a small (2-teaspoon) spring-loaded scoop with portion out rounds of dough. Briefly roll each piece in your hands to smooth and toss each one in the remaining sugar to coat. Use your thumb or the back of a rounded ½ teaspoon measure to indent a thumbprint into each cookie. Space them 2” apart on the prepared pans and cover each with plastic wrap, refrigerating until firm, about 30 minutes.
About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Bake the cookies one at a time in the preheated oven just until the edges of the cookies are set, about 10 minutes. The centers of the cookies will likely have puffed some while baking, so immediately after removing the pans from the oven, use the back of the ½ teaspoon measure to re-create a thumbprint in the center of the cookie again. Allow the cookies to cool completely.
Fill a piping bag fitted with a round tip with the peanut butter cup filling. Pipe teaspoon-sized swirls of filling into the center of each cooled cookie. Sprinkle cookies with finely chopped honey roasted peanuts if desired. Allow to set up slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days.

To make the filling:

In a medium-sized mixing bowl, use a hand mixer to combine the peanut butter, confectioner’s sugar, and milk on low speed. Stir until smooth.

Chewy Ginger Molasses Snickerdoodles

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Confession Time: Deep down, I truly believe that cookies are the only acceptable dessert at Christmas. Don’t even tell me I’m wrong. I know some of you will try to convince me of your brownie pie, red velvet cheesecake, or some aggressively flavored peppermint cake, but I’m not here for it. If it’s December and there’s a Christmas tree in my house, cookies are the best option. With that being said, I do think it’s easy to get stuck in the cookie rut. I, myself, reach for the same soft and chewy sugar cookie recipe every year, because that’s what I’ve grown up on. Even so, I’m making efforts this year to branch out, if only slightly, to widen my cookie offerings during Christmas. Cue these chewy ginger molasses snickerdoodles.

Chewy Ginger Molasses Snickerdoodles

So, here’s another confession: I don’t actually like molasses cookies. Sure, I love making gingerbread houses, smelling cinnamon-spiced things, and the idea of ginger-y treats during the holidays, but honestly, molasses need to get in line. When there are peppermint brownie cookies, fancy-frosted sugar cookies, and bourbon snickerdoodles to taste, who wants to settle for molasses?! Even so, I know many people adore the intensity of a spice cookie, so I decided to make a toned-down version that maybe even this Grinch would enjoy. Well, guess what- we landed somewhere delicious. These chewy ginger molasses snickerdoodles are, in fact, splendid.

These are chewy crackled cookies sweetened with brown sugar and a hint of molasses. The spice here is moderate too- just a smidge of cinnamon, ginger, and cloves. My favorite part, though, is the roll of cinnamon sugar that the dough gets just before baking. It leaves us with a sanded exterior and a little extra texture. These cookies are mildly spiced, but wonderfully Christmas. If you have yet to be a fan of ginger cookies, this is the dough to try.

I have a few other cookies in mind for this last two weeks before Christmas, so stay tuned! Happy Monday to you all and happy baking!

If you like these chewy ginger molasses snickerdoodles you should try:

Gingerbread Lemon Bars
Gingerbread Cinnamon Rolls
Ginger Molasses Bundt Cakes
Pumpkin Snickerdoodles
Bourbon Brown Sugar Snickerdoodles

Chewy Ginger Molasses Snickerdoodles

Print Recipe

Author: Kate Wood
Yield: 32

Ingredients

2 ½ cups (313 grams) all-purpose flour
1 tablespoon (6 grams) cinnamon, divided
1 ½ teaspoons (3 grams) ground ginger
¼ teaspoon ground cloves
¼ teaspoon table salt
1 teaspoon (5 grams) baking soda
1 ½ teaspoons (3 grams) cream of tartar
¾ cup (170 grams) unsalted butter, softened to room temperature
1 cup (220 grams) packed light brown sugar
¼ cup (85 grams) unsulphured molasses
1 large (50 grams) egg
1 ½ teaspoons (6 grams) pure vanilla extract
1/3 cup (67 grams) granulated sugar

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Instructions

In a mixing bowl, whisk together the flour, 1-1/2 teaspoons (3 grams) cinnamon, ginger, cloves, salt, baking soda, and cream of tartar. Set aside.
In the bowl of a stand mixer, use the paddle attachment to cream together the butter and brown sugar on medium speed until smooth and fluffy, about 2 minutes. Add the molasses and stir on medium speed to combine. Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium just until smooth. Add the bowl of mixed dry ingredients and stir on low speed to incorporate, scraping the sides of the bowl as needed. Once a soft dough comes together, set it aside.
Line a heavy-bottomed baking sheet with a piece of parchment paper. In a small bowl, combine the remaining 1-1/2 teaspoons (3 grams) cinnamon with the granulated sugar. Use a medium (1 ½- tablespoon) spring-loaded scoop to portion out rounds of dough on the prepared baking sheet. Briefly roll the balls of dough in your hands to smooth and coat the sides of each cookie dough piece with the cinnamon sugar mixture. Once the cookies are coated and placed on the baking sheet, cover with plastic wrap refrigerate to firm up, about 1 hour.
About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Prepare a second baking sheet with a piece of parchment paper and space the cookie dough pieces 2 inches apart. Bake the pans one at a time in the preheated oven for about 11 minutes or until the tops of the cookies are cracked and beginning to set. Allow to cool slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days.

Pumpkin Snickerdoodles

What is a Snickerdoodle?

If you haven’t had the pleasure of experiencing a real-deal snickerdoodle, let me fill you in. Snickerdoodles are chewy drop cookies known for their hint of cinnamon sugar. Just before baking, rounds of dough are tossed in granulated sugar and cinnamon so that baked cookies have a bit of that flavor in every bite. Each finished cookie, often adorned with a crinkled top thanks to the addition of cream of tartar, has a festive look, and because so, snickeredoodles and most common around the holidays.

Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

How to Make Pumpkin Snickerdoodles

These pumpkin cookies are a step above the average snickerdoodles. We start these cookies with browned butter. A little butter sizzles and browns on the stovetop until golden. Brown sugar and regular granulated sugar come next, along with vanilla and eggs. The star ingredient here is the pumpkin. Canned pumpkin puree (not pumpkin pie filling!!) is drained in between layers of paper towel before being added to the wet ingedients. Finally, flour, salt, pumpkin pie spice, and leavening adds to the mix. We roll the finished dough balls in the signature cinnamon sugar and set aside in the fridge to firm up briefly. The finished cookies are soft, chewy, and intensely fall-like. They make me want to cozy up by a fire real bad.

Why Drain the Pumpkin?

In my first two test batches of these cookies, I used undrained pumpkin and found the finished cookies to be cakey in a dry muffin sort of way. The flavor was there, but the texture was lacking. To achieve a true cookie texture, simply drain some of the liquid out of the mix. I used about 4 paper towels and a spare, clean kitchen towel.

These pumpkin snickerdoodles are an excellent addition to your fall menus. They would even make a great add-on to your Thanksgiving menu! Give them a try this week and let me know what you think. Happy Saturday to you all and happy baking!

If you like these cookies you should try

Bourbon Brown Butter Snickerdoodles
Pumpkin Whoopie Pies
Cinnamon Sugar Cake
Snickerdoodle Sandwich Cookies

Pumpkin Snickerdoodles

Print Recipe

These pumpkin snickerdoodles are cinnamon sugar-spiced cookies scented with brown butter.

Author: Kate Wood
Prep Time: 30
Cook Time: 15
Total Time: 45 minutes
Yield: 24 Cookies

Ingredients

½ cup canned pumpkin puree
1 cup unsalted butter, chopped
1 cup brown sugar
3/4 cup sugar, divided
1 egg
2 teaspoons vanilla extract
2–1/4 cups all-purpose flour
1 tablespoon cornstarch
1–1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 teaspoons cinnamon

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Instructions

Start by removing liquid from the pumpkin puree. Layer two paper towels and dollop the pumpkin onto them. Top with two additional paper towels and gently press to remove the liquid from the pumpkin. Use additional paper towels as needed to squeeze out liquid. Set aside.
Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl. Add in the brown sugar and ½ cup sugar. Add in the egg, pumpkin puree, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, and salt and stir on low just until combined.
Line two sheet pans with pieces of parchment paper. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough onto the parchment. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.

Notes

Draining the pumpkin is essential! Undrained pumpkin will result in cakey cookies.
Do not use pumpkin pie filling as a substitute for the pumpkin puree.
Be sure to adequately chill the dough!

Oatmeal Cream Pies

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Children of the 90’s, this one is for you. If the words “oatmeal cream pies” don’t stop you right in your tracks, you didn’t get enough processed food as a kid. For me, treats like these sandwich cookies take me back to the lunchbox days– back to the time when square pizza and mini cartons of chocolate milk reigned supreme. You know- those few minutes of school when you’d do anything to trade your boring PB&J for a Lunchable. If you’re salivating just thinking about it, keep reading. Today, we’re going back in time with these oatmeal sandwich cookies!

Disclaimer: not one part of me actually wants to go back to middle school. I wish I had a photo (Thank God that I don’t) so you could see me in all my prepubescent glory; maybe then you’d know why me and middle school didn’t get along. I was all limbs, braces, and eyebrows, and every inch of me, from my sun-bleached frizz to my neon green toenails, smelling like an explosion of Bath & Bodyworks products. To say it wasn’t pretty is putting it mild. Things were rough.

Although my children are young, I’ve reached the age where a few of my friends have kids who are entering this phase of life. Some of them, probably the ones who rule their classes with their athleticism and good skin, make it look easy. Others remind me of younger me: insecure, uncoordinated, and in desperate need of some dry shampoo. I don’t envy any of them for a second, but every once in a while, I’m reminded of the good things those middle school days included. And no, I’m not talking about a killer metabolism or free time out the ring yang- I’m talking oatmeal cream pies.

Oatmeal Cream Pies

Surely you remember these. Soft, chewy cookies? A sweet and slightly fluffy marshmallow filling? The sticky, comforting combination of the two, every bite better than the last? Oatmeal cream pies have long been one of my favorite processed snacks (and trust me, that’s a lengthy and detailed list), but I have never ever made them on my own. You might remember that a while back we made oatmeal cream pie ice cream sandwiches (seriously, so good), but this recipe is as new to me as it is to you. You’re welcome.

To make these oatmeal cream pies, we start with the cookies. Oats, butter, brown sugar, and molasses come together with eggs, vanilla, and the dry ingredients. These cookies spread a bit in the oven, so we opt for smaller rounds of dough. After a quick bake, we can start on the filling. Butter, sugar, and good, old fashioned marshmallow fluff round out the ingredients for the filling which gets piped or spread in between two cookies. I like to let them set for just a bit to soften the cookies, as the filling seeps in a barely softens each bite. Double you’re welcome.

Give these oatmeal cream pies a try and let me know what you think. While we can’t (and probably shouldn’t?) eat all the same things we did when we were kids, there’s not a thing wrong with a little kitchen reminiscing. This round of memory lane is one me. Happy Friday and Happy Baking, y’all!

If you like these oatmeal cream pies you should try:

Oatmeal Cream Pie Ice Cream Sandwiches
Maple Oatmeal Biscuits
Oatmeal Cookie Chunk Ice Cream
Oatmeal Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Oatmeal Cream Pies

Print Recipe

These oatmeal cream pies are sandwich cookies featuring soft and chewy oatmeal cookies and a simple marshmallow fluff filling!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 18 Cookies
Category: Dessert

Ingredients

For the Cookies:

½ cup unsalted butter, at room temperature
3/4 cup brown sugar
1 large egg
1 tablespoon molasses (optional)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
½ teaspoon baking soda
1/4 teaspoon cinnamon
½ teaspoon salt
1 cup quick cooking oats

For the filling:

½ cup unsalted butter
1 cup powdered sugar
7 ounces marshmallow fluff

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Instructions

To prepare the cookies:

Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar until smooth and combined, about 1-2 minutes. Add the egg, molasses, and vanilla and stir to combined. Scrape the sides of the bowl and add the remaining ingredients. Stir on low just until well-combined.
Use a small cookie scoop to spoon 2 teaspoon sized rounds of dough 2” apart on the prepared cookie sheets. Bake one at a time in the preheated for about 9 minutes or until the edges are set and turning golden. The center of the cookie may still look wet. Remove from oven and allow to cool completely. If you notice your cookies look wonky upon removal from the oven, use the rim of a large glass or jar to nudge them into a rounder, perfected shape. Be sure to do this carefully while they are still fresh from the oven. Continue baking the remaining cookies and allow to cool completely.

To prepare the filling:

Cream the butter and powdered sugar together on medium speed in a large bowl using a hand mixer. Add the marshmallow fluff and stir until well combined. If needed, you can thin the frosting out slightly with a teaspoon or two of water- be careful not to add to much though as this makes for a messy cookie. Spoon the filling into a piping bag fitted with a medium round tip and sandwich the cream in between two cookies of the same size. Alternatively, you can just spread large dollops on with a knife. Enjoy!

Bourbon Toffee Chocolate Chunk Cookies

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Bourbon lovers, rejoice! There’s a new recipe on deck today, just in time for the Kentucky Derby. For those of you who may be thinking- “I don’t think I like bourbon! I don’t watch the derby!” – take a breather. The good news is that you don’t have to love whiskey or horses to love these sweet and salty bourbon toffee chocolate chunk cookies- they’re that good. Hear me out for a moment while I tell you about them and then you can decide for yourself.

Bourbon in Cookies?

A Kentucky girl at heart, I will forever try to lace as many of my treats with the liquid I adore. I, for one, LOVE bourbon. The taste of caramel undertones, the faint scent of vanilla and honey, even the warmth in my chest after each taste- I adore it all. But in baked goods, the flavor is more subtle. Bourbon in baked goods is like background vocals in a really good song; you may never even notice it until you start looking for it, only then realizing how much those notes contributed in the first place. Adding bourbon to treats like these cookies gives a subtle cozy flavor that is hard to put your finger on, but I can promise it makes all the difference.

Why Pretzels and Toffee?

If you don’t know already, sweet and salty is my jam. It’s the primary reason I add salt to my graham cracker crust and balance sweet pies (like this brown butter chess pie!) with a finish of flaked salt. Even my favorite cookies, salted chocolate chip cookies, have an extra shake of salt in them. Salty cuts the sweetness and pronounces other flavors in the cookies so your palate isn’t overwhelmed with just sugar. I mean, we love sugar, alright? But balance, y’all, balance. The toffee chunks here add a richer sweetness while the pretzels lend texture and salt. All in all, these are well-rounded cookies.

Bourbon Toffee Chocolate Chunk Cookies

Making these cookies is pretty straight forward. We start with unsalted butter, brown sugar, and sugar. I use a higher ratio of brown sugar to sugar, both for flavor and textural purposes. Brown sugar lends a more flavorful sweetness as well as chew. Next, we stir in eggs, vanilla extract, and bourbon. I use good quality bourbon, but certainly not top shelf. I’ll let you make that call. Finally, we toss in the flour, leavening, and loads of mix-ins. Here, I used roughly chopped pretzels, chocolate chunks, and toffee bits. I prefer the toffee bits without chocolate, but that’s 100% up to you. Toss them all in and scoop large rounds of dough on prepared pans. The cookies bake about 10 minutes until the edges are set and the insides still look gooey- that’s how you know they’re good!

More Bourbon Bakes for the Derby

If you fall into the camp of people who are eagerly awaiting the big hats and mint juleps in the best couple of minutes in sports, I have loads of other bourbon desserts for you to try. Check out my favorites below and let me know what you think! Happy Monday and Happy Baking, y’all!

Brown Butter Bourbon Chess Pie
Derby Pie Cookies
Bourbon Brown Butter Snickerdoodles
Derby Pie Bars
Bourbon Bundt Cake
Bourbon Caramel Cake

Bourbon Toffee Chocolate Chunk Cookies

Print Recipe

These Bourbon Toffee Chocolate Chunk Cookies are loaded with pretzels, sweet and salty flavor, and are perfect for bourbon lovers!

Author: Kate Wood
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 24
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
½ cup sugar
1–1/2 cups light brown sugar, packed
2 large eggs
2 tablespoons bourbon
1 teaspoon pure vanilla extract
2–3/4 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
6 ounces semisweet chocolate, chopped
1 cup mini pretzel twists, slightly crushed, plus more for cookie tops if desired
¾ cup toffee bits
3 tablespoons flaked sea salt, if desired

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Instructions

In a large bowl, cream together the butter, sugar, and brown sugar on medium speed until smooth and fluffed, about 2 minutes. Add the eggs, bourbon, and vanilla extract and stir on medium until smooth. Add the flour, baking soda, and salt, stirring on low until combined. Add the chocolate, pretzel pieces, and toffee. Stir allow the dough to rest. I like to go ahead and scoop out large cookie scoops (3 tablespoon sized) balls of dough and refrigerate them covered for about 45 minutes. If you’d prefer, cover the bowl and refrigerate the dough in one bowl for at least 2 hours.
When ready to bake, preheat the oven to 350 degrees and space out the 3 tablespoon-sized mound of dough at least 2” apart on a sheet pan. You will bake these in batches. Bake in the preheated oven for 10 minutes or until the edges are barely set and the insides still looks slightly underdone. Remove from oven and immediately sprinkle with the flaked salt, if desired. Enjoy once cooled slightly.

Mini Egg Brownies

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Happy Sunday from the our little spring break corner of the world where we are winding up for Easter. We spent the week mostly at home, aside from a few glorious days that we stayed at the lake with friends. It was a quiet break, and I wouldn’t have it any other way, particular since spring is upon us. I’m mentally gearing up for the weeks ahead: Easter, birthdays, end of school year, and then… summer? Honestly, I have no idea where the time goes. For now, let’s stick with talking about Easter and these mini egg brownies.

If you ask me, Easter is the unsung hero of holidays. Maybe it’s my love of florals and pastel prints. Maybe it’s the memory of swirling colored Easter eggs in my Mimi’s teacups. Or maybe it’s my undying dedication to chocolate-shaped bunnies, Starburst Jellybeans, and the straight-up magic that is resurrection Sunday. Either way, Easter is a win for all the humans in our house, particularly when it comes to all the delicious treats. Today, I’m sharing these mini egg brownies, which are equal parts cute and yummy. If you’ve been looking for the perfect grab-and-go Easter dessert, these just might be the ticket!

Mini Egg Brownies

So, you guys have had Cadbury Mini Eggs, right? Aside from the real-deal Cadbury eggs, the mini egg candies are the single chocolate candy I get most excited about at Easter. The crisp candy shell, the soft pastel hue, and the seriously milky chocolate centers are absolutely to die for. So, logically, if one is trying to make a festive brownie for Easter, Cadbury Mini Eggs are the place to start.

To make these brownies, we start with a perfect brownie base recipe. My go-to chewy brownie recipe rivals even the best box mixes and comes together in less than five minutes. Once the batter is prepared, just chop (or crush!) up some mini eggs and fold them into the batter. I pressed a few egg pieces on the top to make sure that pretty color showed up too. The end result is a delightful chocolate treat with spring vibes to boot- truly a win-win.

Give these mini egg brownies a try and let me know what you think! Happy baking to you and Happy Sunday!

If you like these mini egg brownies you should try:

Easy Chewy Brownies
Caramel Ganache Brownies
Pastel Lofthouse Cookies
Easter Cake
Chocolate Cutout Cookies

Mini Egg Brownies

Print Recipe

These mini egg brownies are homemade chewy chocolate brownies loaded with pastel Cadbury mini egg candies- perfect for Easter!

Author: Kate wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 16 Brownies
Category: Dessert

Ingredients

½ cup unsalted butter, diced
1–1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
¼ cup all-purpose flour
2/3 cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
1 cup mini eggs, chopped

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Instructions

Preheat the oven to 325 degrees Farhenheit. Lightly grease a heavy weight 8” square baking pan and set aside.
In a large microwave-safe bowl, add the butter and sugar and melt in the microwave for 30 second increments, stirring occasionally, until the butter is completely melted and the mixture is smooth. (It took me about 2 minutes of microwaving.) Alternatively, you can melt these together over a double boiler on the stove. Add the vanilla and eggs, one at a time, stirring vigorously to combine. Add the flour, cocoa powder, , salt, and baking powder. Stir, just until combined. Fold in the chopped mini eggs and spread the batter into the prepared pan. Bake for about 30-35 minutes or until the top is puffed and a toothpick inserted to the center only comes out with moist sticky clumps. Allow to cool prior to cutting.

Ted Lasso Shortbread Bars

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Ted Lasso Fans, REJOICE! Today is a quick and simple recipe honoring the show’s dessert of choice, biscuits. And im not talking about the flaky, layered American-style breakfast biscuits; I’m talking the English ones. COOKIES. If you want a simple, buttery treat that, quite literally, melts in your mouth, these Ted Lasso shortbread bars are for you! Let’s dive in.

About this time a couple of years ago, I shared a simple fail-proof shortbread cookie recipe that remains a favorite on this site. It truly never fails. In addition, we’ve made millionaire shortbread bars, peanut butter pretzel shortbread, and even lemon lavender shortbread cookies! But today’s recipe is new and as straight-forward as possible. These Ted Lasso shortbread bars contain just a few ingredients, requires no chilling time, and requires less than 5 minutes prep time.

Making the Bars

To make Ted Lasso shortbread bars, we start with butter, brown sugar, and powdered sugar. The three ingredients come together in a bowl until smooth. Next, we add a single egg and stir until combined. Finally, we toss in a sprinkle of salt and all-purpose flour. The crumbly dough presses into a greased square pan and bakes for just over a half hour.

The end result for these shortbread bars is a buttery and lightly sweetened cookie that is thick and slightly chewy. They pair perfectly with a cup of coffee or a glass of red wine- basically whatever you decide to drink while watching your favorite show (which is obviously Ted Lasso). If you plan to watch the new season this month, be sure to make a batch of these for the viewing. Happy Baking!

If you like these Ted Lasso Shortbread Bars you should try:

Shortbread Cookies
Brownie Shortbread Bars
White Chocolate Ganache Shortbread
Crispy Millionaire Bars

Ted Lasso Shortbread Bars

Print Recipe

These shortbread bars are inspired by the hit TV show, TED LESSO!

Author: Kate Wood (adapted from Christina Tosi)
Prep Time: 4
Total Time: 40
Yield: 24 Bars
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
1–1/4 cup powdered sugar
¼ cup light brown sugar packed
1 large egg
1–3/4 cups all-purpose flour
¾ teaspoon salt
1 tablespoon granulated sugar, optional

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Instructions

Preheat the oven to 325 degrees Fahrenheit and line an 8” square pan with foil. Lightly grease it with cooking spray and set aside.
In a large bowl cream together the butter, powdered sugar, and brown sugar, beating on medium until smooth. Add the egg and stir on low to combine. Scrape the sides of the bowl, and add the flour and salt, stirring on low until the mixture comes together into moist clumps. Do not overmix. Dump the mixture into the prepared pans and use barely moistened fingertips to pat out the dough. If desired, sprinkle with a tablespoon of granulated sugar. Bake in the preheated oven for 35-40 minutes (it took mine 38 minutes) or until the edges are set and the top is barely beginning to turn brown. Allow to cool completely prior to cutting and serving.

Valentine Sugar Cookie Cake

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It’s hearts! It’s flowers! Yep- it must be Valentine’s Day! Today, today celebrate the very best lovey dovey holiday, I’m sharing a valentine sugar cookie cake. It’s a double decker sugar cookie filled and topped with yummy buttercream, and, yes, it’s totally delish. Let’s dive in!

Remember a couple of years ago when those stacked cookie cakes in the shapes of numbers or letters were all the rage? Back then, I joined in on the fun by making cutouts of pie dough and filling them with a whipped cream mixture. It was a yummy trend, but TBH, I’m not over it yet. All those flowers and sprinkles and swirls of frosting are adorable and perfect for this time of year. So I’m bringing it back with this valentine sugar cookie cake. Here, two layers of soft-baked sugar cookie are filled with a simple American buttercream before being piped and stacked together. It’s as cute as it is delicious!

Making the Cake

To make this valentine sugar cookie cake, we start by printing the stencil. Click this link to get the stencil I used, or feel free to make your own! The recipe will provide enough dough for two shapes just smaller than a sheet of printer paper. Print out the stencil at full size and cut out.

Next, make the cookie dough. Here, butter, sugar and egg comes together before a few simple dry ingredients add in. I like to refrigerate the dough for about 30 minutes to an hour to prevent the dough from spreading too much in the oven. Once ready to bake the cookie, roll the dough out on a floured surface and use a pairing knife to trim out your shapes. Bake them on a parchmenet-lined baking pan and set aside.

Assembling the Cake

The frosting for this cake comes together in a bowl with a hand mixer. I use a piping bag fitted with a large round tip to dollop rounds of buttercream on the cooled cake. To do so, place your first cookie on your serving platter. Add small dollops or swirls of frosting all over the cookie. Top the frosting with the second cookie and repeat the buttercream piping for that top layer. Finally, decorate the cookie with your favorite treats: sprinkles, candies, mini cookies, candles, or even flowers! A good mix within your color palette keeps it fun and colorful.

Whatever your plans this Valentine’s Day, I hope you give this fun little cookie a try. If so, let me know what you think! Happy baking and happy (early!) Valentine’s Day!

If you like this Valentine Sugar Cookie Cake you should make:

Alphabet Cream Pie
DIY Cookie Cake
Half Birthday Cake
Sugar Cookie Gift Tag
Lavender Vanilla Bean Sugar Cookies

For the valentine sugar cookie cake heart stencil click THIS LINK.

Valentine Sugar Cookie Cake

Print Recipe

This Valentine sugar cookie cake is a two layer sugar cookie filled with a soft American buttercream frosting!

Author: Kate Wood
Prep Time: 30
Cook Time: 15
Total Time: 45 minutes
Yield: 4-6 Servings
Category: Dessert

Ingredients

For the cookies:

½ cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
1/8 teaspoon salt

For the frosting:

¾ cup unsalted butter, at room temperature
2 pounds confectioner’s sugar
2 large pasteurized eggs
3 teaspoons pure vanilla extract
¼ teaspoon of salt
Milk, as needed
Food coloring, if desired

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Instructions

To prepare the cookies:

In the bowl of a stand mixer or a large mixing bowl, combine the butter and sugar, creaming on medium speed until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla and stir to combine for an additional 30 seconds. Scrape the sides of the bowl.
In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix slowly until well incorporated. Scrape the sides of the bowl as needed. Wrap the dough in plastic wrap, and chill in the fridge for an hour to set up.
When ready to bake, preheat the oven to 350 degrees and line a large baking sheet with a sheet of parchment paper. Generously flour a work surface and roll the dough out to just under 1/4” thick using a floured rolling pin. Use the stencil to trim out a heart, then regather the dough, roll it out again and trim out another heart. Transfer the dough shapes carefully to the baking sheet, spacing them out at least 2” apart. Place the whole pan in the freezer for 5 minutes (or fridge for 10) to set the shaped dough and then bake in the oven for about 13 minutes, or until the edges of the cookies are set but not yet golden. Allow to cool on the pan briefly and then remove to a cooling rack to cool completely.

To prepare the frosting:

In a large bowl, combine the butter, confectioner’s sugar, egg, vanilla, and salt, mixing until well combined. Add milk by the tablespoon until the frosting is thick but smooth, similar to the consistency of a thick cake buttercream. Use gel food coloring to dye the frosting.

To assemble the cake:

Spread a small dollop of frosting on your serving platter and place the first cookie on top. Transfer half of the frosting to a piping bag fitted with a large round (1M) tip (Feel free to use another decorative tip as desired). Pipe rounds of frosting all over the cookie and then top it with the second cookie. Repeat this process with the second cookie. Use sprinkles, flowers, or small candies to decorate the top of the cake.

Marbled Chocolate Chip Cookies

Leave a Comment / Cookies, Cookies and Bars

Last Thursday, January 12th, a tornado swept through my town of Selma, AL. Our family, home, and business were mostly okay, but the city is another story: trees, bent over and split in half, metal roofs tangled around light poles, whole brick buildings crumbled to the ground, and hundreds left without a livable home. To the human eye, it’s a disaster.

What I’m believing is this: God is still faithful. The hope, love, service I’ve seen playing out does not come from human ability- it’s the heart of Jesus at work in our community. Minutes after the storm passed, neighbors were checking on neighbors, while others, armed with chainsaws and tractors, cleared roads for linemen and emergency officials. There have been stories of countless miracles, one-in-a-million stories that let me know we weren’t abandoned. Even in our state of total destruction, there are glimpses of peace and moments of laughter that tell me this isn’t where the story ends.

I’ve decided not to share photos or my personal story of that day, because, frankly, there’s enough of those floating around already. Instead, I’ll tell you what I am standing on now. Psalm 27:13 says, “I remain confident of this: I will see the goodness of the Lord in the land of the living,” and that is us. God’s provision, goodness, and love is all over our city, and even as we grieve all that has transpired and the steps that are to come, He is working all things for our good.

How to Help

Many, including local churches and the United Way of Selma, are taking donations, and I’d urge you to consider sharing if you’re interested. In addition, please pray for our community. Pray for resources and hope, for fair insurance adjusters and quality construction workers. Pray for timely removal of the debris piles that are already covering most front lawns and sidewalks. And pray that our community would be transformed, hearts turned and healed, by the love of Jesus.

Marbled Chocolate Chip Cookies

We had a number of people in and out of our home that first week after the storm, and thankfully, our generator was rocking. With our grocery store closed, we started preparing what we could from the freezer, and I was particularly grateful for these: marbled chocolate chip cookies. Here, two doughs mix and mingle to create a cookie that is part chocolate, part chocolate chip. Truly, they are divine. Let me tell you how to make them.

We start by making the base dough. Butter and sugar come together in a bowl, followed by eggs and vanilla. Next, the dry ingredients, including flour, leavening, and salt, add in. Finally, the dough is split in two with additional flour added to one half and cocoa powder added to the second. Both get a serving of chocolate chips before handfuls of each are balled together and baked.

These marbled chocolate chip cookies are super fun and even more delicious. Give them a try and let me know what you think! And thank you for your prayers and love for our town. I can’t tell you how valued both are.

Marbled Chocolate Chip Cookies

Print Recipe

These marbled chocolate chip cookies are chocolate and vanilla cookie doughs swirled together and loaded with chocolate chips!

Author: Kate Wood
Prep Time: 10
Total Time: 120
Yield: 24
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
¾ cup sugar
1–1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups plus ¼ cup all-purpose flour
¾ teaspoon baking powder
1teaspoon baking soda
1–1/4 teaspoon salt
¼ cup cocoa powder
2 cups chocolate chips, divided

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Instructions

In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add 2 ½ cups of flour, baking powder, baking soda and salt and stir until combined combined into a wet sand, consistent mixture. At this point, divide the dough in half- a scale for accuracy really helps here. To one bowl, add the remaining ¼ cup of flour, stirring on low just until combined. To the other bowl, add the cocoa powder, stirring on low just until combined. Add 1 cup of chocolate chips to each bowl and fold to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of each kind of dough onto a parchment-lined baking sheet. Next, combine a chocolate dough ball with a plain one. I like to split one of the dough balls in half and sandwich the remaining piece of dough in between. Marble the two together, repeating with the remaining dough balls. Cover the baking sheet tightly with plastic wrap. and place in the fridge to firm up, about 2 hours.
When ready to bake, preheat the oven to 350 degrees. Place the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are golden and the cookie tops are nearly set, about 12-14 minutes. Allow to cool briefly before sharing.

Sugar Cookie Ornaments

Leave a Comment / Cookies, Cookies and Bars

‘Twas three nights before Christmas and the bakers were still, looking for tummies their mixers could fill. The menus were planned but one piece was still missing, maybe dip for a bread, or cocktails for mixing. When out on this blog there arose a new post, for sparkling treats that appeal well to most. With little trimmed shapes and sprinkled icing atop, those sweets had pizazz that just wouldn’t stop. So they sprang to their kitchens, mixing bowls at the ready, filling bags up with icing for their hands to steady. And then, in a twinkling, the cookies were done, and ribbons were tied on top of each one. Upon taking a nibble, friends cheered with delight, indeed, a merry treat made for all to enjoy Christmas night.

I don’t often write in prose, but when I do it’s almost always about dessert. These sugar cookie ornaments are worth each and every rhyming word. No other time of year can we dive head first into color, sprinkles, and sugar quite like at Christmastime, and these treats are a cheeky spin on a classic favorite. And even though we’re just two days out from the big day, I think this is the perfect recipe to enjoy making with friends, kids, or loved ones. Still interested? Let me tell you how to make them!

Making Sugar Cookie Ornaments

First, we start with a solid dough. I have two recipes I learn on regularly, and for these treats, I chose the most dense option. We want to ensure that the cookies are strong enough to hang, both literally and figuratively. Mix up the dough, roll it out, and cut out shapes using metal cookie cutters. Don’t forget the ribbon hole! I used a straw to insert a small hole in each unbaked cookie. After a brief bake, the cookies require about 20 minutes to come to room temperature. In the meantime, begin making the royal icing.

I prefer to use meringue powder when making royal icing, and you can read more about my favorite recipe here. Once prepared, use gel food coloring to dye the icing and ensure it is the right consistency. You want icing that can be piped without dripping off the sides. This royal icing dries quite quickly, but you still need to wait several hours for the cookies to dry. Once set, string a thin, 1/8″ ribbon or string through each hole, snip, and tie! Voila!

We still have plenty of time to make treats in time for Christmas. Give these sugar cookie ornaments a try and let me know what you think! I hope you all enjoy a Merry Christmas with your friends, family, or whoever. All my love and happy baking!

Sugar Cookie Ornaments

Print Recipe

These sugar cookie ornaments are strong enough to hang and delicious enough to eat!

Author: Kate Wood
Prep Time: 20
Cook Time: 20
Total Time: 180
Yield: 28 Cookies
Category: Dessert

Ingredients

For the cookies:

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1 teaspoon vanilla extract
1/2 tsp almond extract

For the royal icing:

4 cups powdered sugar
3 tablespoons meringue powder
1/2 cup room temperature water

Additional things:

Gel food coloring
Sprinkles
Thin ribbon or string
Plastic straw

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Instructions

To prepare the cookies:

Preheat the oven to 350 degrees.
Combine the dry ingredients and set aside. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough until about ¼” thick and use a medium sized cookie cutter to cut shapes. Use the end of a plastic straw to cut out holes in the dough for the ribbon- be sure the circle isn’t too close to the edge or the cookie may break. If the dough ever gets too soft, refrigerate briefly. Place shapes on a baking sheet and freeze briefly for about 5 minutes. Once chilled, bake in the preheated oven for 10-11 minutes. Use the other end of the straw to reinforce the hole if it closed up too much while baking. Cool on a cooling rack. Allow cookies to cool completely prior to icing.

To prepare the royal icing:

Combine all three ingredients in a large bowl and use a hand mixer to blend together on medium speed until glossy and slightly thickened, about 1-2 minutes. Add additional water a teaspoon at a time to thin out or add additional powdered sugar a tablespoon at a time to thicken up. Stir until combined.

To decorate the cookies:

Add water or powdered sugar to your icing to get the desired consistency. I typicaly prefer a thick icing to pipe the border of the cookies and then fill in with a slightly thinned version. Fill piping bag halfway with the icing. Pipe borders around cookies, being careful to not get too close to the edge. Using a paint brush, “paint” frosting into the center of the cookie, filling in to the outside border. (For a good tutorial on this method, check out the Ina Garten video here) I typically will border and fill 4-5 cookies at a time. Continue this process until all of the cookies are iced. Set aside for 6 hours, or until icing is set and dry. If you’re in a humid climate, you can use a small fan pointed at the cookies to help expedite this process. Allow the cookies to cool and set completely prior to tying the ribbon on. Hang, gift, or enjoy within 4 days!

Cookies

Inside-Out Peanut Butter Blossoms

If you like these inside-out peanut butter blossoms, you should try:

Inside-Out Peanut Butter Blossoms

Ingredients

For the cookies:

For the filling:

Instructions

To make the cookies:

To make the filling:

Chewy Ginger Molasses Snickerdoodles

If you like these chewy ginger molasses snickerdoodles you should try:

Chewy Ginger Molasses Snickerdoodles

Ingredients

Instructions

What is a Snickerdoodle?

How to Make Pumpkin Snickerdoodles

Why Drain the Pumpkin?

If you like these cookies you should try

Pumpkin Snickerdoodles

Ingredients

Instructions

Notes

Oatmeal Cream Pies

If you like these oatmeal cream pies you should try:

Oatmeal Cream Pies

Ingredients

For the Cookies:

For the filling:

Instructions

To prepare the cookies:

To prepare the filling:

Bourbon in Cookies?

Why Pretzels and Toffee?

Bourbon Toffee Chocolate Chunk Cookies

More Bourbon Bakes for the Derby

Bourbon Toffee Chocolate Chunk Cookies

Ingredients

Instructions

Mini Egg Brownies

If you like these mini egg brownies you should try:

Mini Egg Brownies

Ingredients

Instructions

Making the Bars

If you like these Ted Lasso Shortbread Bars you should try:

Ted Lasso Shortbread Bars

Ingredients

Instructions

Making the Cake

Assembling the Cake

If you like this Valentine Sugar Cookie Cake you should make:

Valentine Sugar Cookie Cake

Ingredients

For the cookies:

For the frosting:

Instructions

To prepare the cookies:

To prepare the frosting:

To assemble the cake:

How to Help

Marbled Chocolate Chip Cookies

Marbled Chocolate Chip Cookies

Ingredients

Instructions

Making Sugar Cookie Ornaments

Sugar Cookie Ornaments

Ingredients

For the cookies:

For the royal icing:

Additional things:

Instructions

To prepare the cookies:

To prepare the royal icing:

To decorate the cookies:

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