Salted Caramel Pretzel Thumb Print Cookies

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I’ve spent a great deal of time in the kitchen over the past week…and it has been wonderful. Every year, I have my Christmas favorites, but I love to add new recipes to the mix as well. This year I wanted to add a salted caramel recipe. I found a great recipe from Cooking Classy and made some adaptions to make these Salted Caramel Pretzel Thumbprint Cookies. Perhaps not the shortest name for a cookie…but I promise they are super delicious!

Salted Caramel Pretzel Thumbprint Cookies

Makes: 2 dozen

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/3 cup granulated sugar

1/3 cup packed light-brown sugar

1 large egg, yolk

1 1/2 tsp vanilla extract

2 Tbsp buttermilk

1 1/4 cups finely chopped pretzels

15 caramels

2 1/2 Tbsp heavy cream

Coarse sea salt

3 oz chopped milk chocolate or semi-sweet chocolate chips, or chopped chocolate

1 teaspoon oil

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm.

Place finely chopped pretzels in a bowl. Shape dough into 1-inch balls  then working with one at a time, firmly roll dough into chopped pretzels. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 – 12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

Place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops with a small pinch of sea salt.

Place chocolate and oil into a separate microwave safe mixing bowl. Heat mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour into a piping bag or ziplog bag and cut tip of corner. Drizzle over cookies. Allow to set then store in an airtight container.

 

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Mint Chocolate Chip Cookies

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I am not sure if I have ever mentioned it before, but  Mint Chocolate Chip isone of my all time favorite ice cream flavors. I have loved it ever since I was a little girl.

Now, if you were to take that ice cream and turn it into a cookie…you would have these delightful little green bites of goodness. They are crisp and cool and so so yummy. Perfect for St. Patrick’s Day…if you need a green dessert idea.

Mint Chocolate Chip Cookies

Adapted from Little Dairy on the Prairie 

1/2 c. butter, softened
1/2 c. shortening
1½ c. sugar
2 eggs
1½ tsp. peppermint extract
a few drops of green food coloring (You can use as much or as little as you would like, depending on color)
2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cream of tarter
¼ tsp. salt
6 oz. Andes Creme de Menthe Baking Chips
6 oz. Nestle Winter Dark Chocolate & Mint Morsels – (You can use semi-sweet chocolate chips if you don’t have the mint ones)

Cream butter, shortening and sugar for about three minutes. It should be fluffy. Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes. Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined. Add mint and chocolate chips. Gently stir to until incorporated.

Drop cookies using a 2 Tablespoon size cookie scoop. Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.

Oreo Cheesecake Cookies

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We made these cookies over the weekend and they were a huge hit with the family and husband! Matt told me they were his favorite cookies ever…so that should tell you they are pretty tasty cookie. They are also really quick, just throw everything in the mixing bowl, pop in the oven and they are done. Super easy for your little ones to help with!

Oreo Cheesecake Cookies Adapted from Recipe Sweet

makes about 2 dozen cookies 

½ cups Unsalted Butter, Softened

3 ounces, weight Cream Cheese, Softened

1 cup Sugar

1 teaspoon Vanilla Extract

1 cup All-purpose Flour

½ cups Mini Chocolate Chips

1 cup Oreo Cookie Crumbs

½ cups White Chocolate Chips, Melted (optional)

Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined. Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips and crushed oreos. Spoon into one inch balls and place on baking sheet. Bake for 12 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

Orange Creamsicle Cookies

Orange Creamsicle Cookies
Spring is almost here (I say that and there is snow on the ground as I type, but the weatherman promised spring like temps next week), and I can’t think of a better way to celebrate than with these Orange Creamsicle from Six Sister’s Stuff. I was very excited to try these and they did not disappoint. The flavor is light and smooth just like a sweet creamsicle.
Orange Creamsicle Cookies
 
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1/4 teaspoon orange extract
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips
Preheat oven to 350 degrees.  In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Red Velvet Cookies

Last year, we kicked off the Christmas season with Surprise Red Velvet Cupcakes. This year I thought I would start the season with the AMAZINGLY delicious Red Velvet White Chocolate Chip Cookies from Cooking Classy. This cookie now has to be on my top five favorite cookie list. So gorgeous on a party table or as a yummy gift.

Red Velvet White Chocolate Chip Cookies 

Makes about 3 dozen

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
7 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
2 cups white chocolate chips, divided

Preheat oven to 350 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 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 a few 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 10-11 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.

The Great Skillet Chocolate Chip Cookie

One of my favorite restaurants has an amazing chocolate chip cookie in a skillet. I think I have only had it once, years ago, but it’s memory sticks with me. This recipe is so yummy my friend. The chocolate is melty and scrumptious. The recipe is simple with minimal mess. Serve warm with vanilla ice cream and your entire day will be wonderful…I promise.

The Great Skillet Chocolate Chip Cookie from With An Everlasting Love

1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks (I went ahead and used chocolate chips)

Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

Coconut Chocolate Chip Cookies

Happy Wednesday everyone! Hope your week is going great! Here is a twist on the regular chocolate chip cookie, hope you enjoy!

Coconut Chocolate Chip Cookies

2 1/4 cup all purpose flour

1 1/2 teaspoons baking soda

A pinch of salt

1 cup shortening

3/4 cup sugar

3/4 cup brown sugar

2 eggs lightly beaten

1 teaspoon coconut extract

1 1/2 teaspoons vanilla (honestly, I never measure vanilla)

1 cup (or more) sweetened flaked coconut

1 12oz package semi-sweet chocolate chips

Preheat oven to 350 F. Mix flour, soda and salt together and set aside. Combine shortening, sugars, vanilla and coconut extract and beat until creamy. Add beaten eggs and flour mixture. Mix well. Sir in chocolate chips and coconut. Roll into balls and bake 8-10 minutes. Cool on a wire rack.