Like most people, we love a chocolate chip cookie. But what makes us unique is our NEED to pile a variety of ingredients into our cookies. We usually don’t stop at just chocolate chips. No ma’am! No sir! We’ve tried almost every combination out there. Recently we found a recipe that we have never attempted. Salted Dark Chocolate Chip and Roasted Pecan Cookies. With Coconut too! I mean yum! Right? Take our word for it…Make.Them.Today!!!
- 1 1/2 cups plus 2 tablespoons sweetened shredded coconut
- 2 1/4 cups pecan halves, divided
- 2 3/4cups unbleached flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter flavored Crisco
- 3/4 cup plus 2 tablespoons lightly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg whites, at room temperature
- 1 whole eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons molasses
- 12 ounces dark chocolate chips
Preheat the oven to 350ºF.
In a bowl, sift together the flour, baking soda, and salt. Whisk in the coconut and pecan. Set aside.
In a large bowl, using an electric mixer on medium speed beat together the crisco and both sugars until the mixture is light and fluffy, 3 to 5 minutes. Beat in 1 egg white mixing until fully combined. Add the other egg white and beat until fully combined, followed by the vanilla and molasses. Add the flour mixture all at once and beat on low speed, until the dough just comes together and the flour streaks are still visible. Using a wooden spoon, finish mixing the dough manually. Fold in the chocolate chips and reserved chopped pecans. Transfer the dough the refrigerator to chill for at least 3 hours.
When ready to bake, preheat the oven to 350ºF (180ºF). Line two baking sheets with parchment paper.
Scoop out about 3 tablespoons of dough and flatten the dough onto the parchment-lined baking sheets to form a 3-inch/7.5cm disk, 1/2 inch/1.3 cm thick. Continue to form cookies on each baking sheet, spacing the disks 1 inch/2.5cm apart.
Bake the cookies until lightly browned, 10-12 minutes. Allow to cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.
*recipe inspired by Bakers Royale
It’s Saturday and its summertime. No need to ask if you have plans! But are you in need of a no-melt dessert for your outdoor party, camp out, road trip, or daily driveway surf? How about Toffee Rolled Cookie Butter Cookies! With cookie butter baked right in they’re mess free. And doubling the batch makes the perfect amount for a crowd. Take it from us they’re mom approved and you won’t even need the Fels Naptha when every last crumb is gone! Happy Summering!
- 1/2 cup butter flavored Crisco
- 1/3 cup creamy cookie butter spread
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg whites
- 2 Tbs water
- 1/4 cup almond milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1 Tbsp cornstarch
- 1/2 tsp cinnamon
- 2 cups unbleached flour
- 1 cup Heath Butter Brickle
- Preheat oven to 350°
- Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer cream together Crisco, cookie butter, milk, water and both sugars about 2 minutes.
- Add in egg white and vanilla and mix until combined.
- With mixer still running add in salt, cornstarch and cinnamon and mix until incorporated.
- Turn mixer to low and add in flour, mixing until dough comes together. Stir in brickle.
- Roll 2 Tbs scoops of dough into remaining back of brickle. Then drop onto prepared baking sheet, about 2 inches apart.
- Bake for 10 minutes until edges just begin to become golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.
*recipe inspired by Cookies and Cups
Two things that automatically go together – baking and birthdays! A birthday party without a cake is not a meeting. It’s RUINED! And this birthday boy’s favorite kind of cake…cookies! Not a cookie cake, but a cake made of all of his favorite kinds of cookies stacked high and topped with buttercream frosting. A Superb Stacked Cookie for an superb kid!!!!
Bake 1 dozen each of Sister Sweetly’s Sugar Cookie Recipe, Sister Sweetly’s Ultimate Cookies Recipe, and Sister Sweetly’s Espresso Cookie Recipe. Allow to cool.
Make a batch of homemade buttercream
- 1/2 cup butter room temp
- 1/2 cup butter flavored Crisco
- 3 3/4 cup powered sugar
- 5 tbsp almond milk
- 1 tsp vanilla extract
Beat together butter and Crisco until light and fluffy.
Add in powdered sugar a cup at a time, beating well after each addition.
Add the almond milk and vanilla and beat for 1 – 2 minutes on high speed.
Cake Construction Directions Once cooled frost the sugar cookies.
Layer 1/2 dozen frosted sugar cookies on the bottom of a cake plate. Top with 1 dozen espresso cookies. Then top with 1 dozen ultimate cookies. Finish by topping with the remaining 1/2 dozen frosted sugar cookies.
Voila! A superb birthday cake!Happy Birthday Finn!
Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms
1 ¾ cup sifted flour
1 tsp baking soda
½ tsp salt
½ cup melted there butter
¾ cup cookie butter
½ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 cup Heath bits
3 dozen Hershey’s Kisses
Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges.
We are truly blessed with tons of friends and tons of social gatherings. And we have become the “go-to” sweet treat makers of our group. Fortunately for us, we love baking and never run out of ideas (thank you, Pinterest). This Saturday we stumbled on a recipe that is sure to please a crowd. Velvet Sugar Cookie Bars. Soft, sweet and delicious. In case you too find yourself in need of a crowd pleasing treat this weekend, we gotcha covered. Happy Saturday!
- 2 1/2 cups unbleached flour
- 2 TBSPs unsweetened cocoa powder
- 1/2 tsps baking powder
- 1/2 tsps salt
- 14 tbsps butter flavored Crisco
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsps vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese room temperature
- 4 TBSP unsalted butter room temperature
- 1 1/2 tsp vanilla extract
- 2 cups powdered sugar not packed
- red sprinkles
- Red and blue M&Ms
Preheat your oven to 350 degrees. Spray a 9 by 13 inch glass baking dish with cooking spray and set aside.
In a large bowl mix together 2 1/2 cups flour, 2 TBSPs cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt.
Cream together the 14 TBSPs (1 3/4 sticks) Crisco and 1 1/2 cups sugar until light and fluffy. Add in the eggs, one at a time, then 2 tsps vanilla and 1 tsp white vinegar.
Slowly add in the flour mixture a little bit at a time until the dough is fully combined.
The dough will be very sticky. Press it into the bottom of the baking dish and bake for 20 to 22 minutes.
Remove from the oven and allow it to cool completely.
Meanwhile, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully combined. Spread over the cooled bars and top with sprinkles and M&Ms.
*recipe inspired by Wine and Glue
We love oatmeal cookies. We love-love m&ms. And we love-love-love cookie butter. This Saturday we have decided to mix some of our favorite loves into ooey-gooey Monster Cookie Bars that we are sure to love-love-love-love! And we are certain our loves are gonna love them too! ❤️❤️❤️❤️❤️
- ½ cup butter flavored Crisco
- 1 cup light brown sugar
- ½ cup Cookie Butter
- 1 egg white
- 2 teaspoons vanilla extract
- ¾ cup unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups old-fashioned oats
- 1 cup semisweet chocolate chunks
- 1 cup red M&M’s + additional for top of bars
- 1/2 cup Heath Bits
Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper so that it hangs over two sides.
In a stand alone mixer cream together the butter, brown sugar, and peanut butter on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, scraping down the sides of the bowl as needed.
Add the flour, baking soda, cornstarch, baking powder and salt to wet ingredients until just combined. Using a rubber spatula, stir in the oats, chocolate chunks, Heath, and M&M’s by hand.
Turn the dough out into the prepared baking sheet and press/spread into an even layer. Press additional M&M’s onto the top of the dough. Bake for 15 to 17 minutes, until the edges are set and lightly browned and the top still looks slightly undercooked. Remove from the oven and cool completely before cutting into bars.
recipe inspired by Brown Eyed Baker
Every Christmas we plan a themed family Christmas party. One year we were “mad about plaid, another year we were Grinches and Whos in Whoville, and this year we will be “snowed in” at our very own ski lodge. No ski lodge would be complete without yummy things to eat and drink. Top of our list are warm Chocolate Chunk Cookies perfect for warming us up after a long day on the slopes (or as we pretend to be skiers in our photo booth). We hope you have a SWEET Christmas!
- 3/4 cup Crisco Butter Flavor
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg white
- 1 3/4 All Purpose Flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 package semi-sweet chocolate chunks
HEAT oven to 375ºF.
BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg white. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chunks.
DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.