Tag: cookie recipe

Kolachkes

If you hang around with me on Instagram, you may know that I participate in a collaboration with a number of foodie friends that has us exploring the cookbooks on our shelves each month. There are no rules besides trying three recipes each month that we haven’t made before in the many cookbooks we own. This month, I chose a WE Energies cookbook and gave Kolachkes a try! 

First, the WE energies cookie book. I don’t know about other states, but in Wisconsin, WE Energies has been creating a cookie book every year since 1928. It is distributed primarily in southern Wisconsin but you can also find digital copies (Check out the archives here!). I fondly remember looking through my mom’s editions as a kid and recognized the covers in the archives. 

Now for the Kolachkes. After doing some research, I was able to learn that these cookies are Polish or Czech, and are a traditional Christmas cookie. I was drawn to the cookie as it sounded like a simple shortbread like cookie (with the addition of cream cheese) and had a jam added. Many years ago, I tried a thumbprint cookie recipe and it didn’t go well. I figured this was my chance to redeem myself. 

I did change the recipe just a bit, by sweetening up the dough just a bit before I baked it and I think you will LOVE it. Please give these tasty morsels a try! 

Your Ingredients 

  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups flour
  • 1/2 cup preserves, I used black raspberry
  • ⅓  cup powdered sugar
  • Additional powdered sugar

Your Steps to Kolachkes

Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼  cup flour to form a smooth dough. 

Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves. 

Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half. 

Bake for 12-17 minutes. Cool and dust with powdered sugar. I used a fine mesh strainer for this and it worked great!

These were incredibly simple and so good! I hope you enjoy them as much as my family did! 

Cut out 2 inch circles. I used a small wine glass!
Kolachkes formed and ready for the oven
Form and top with preserves.
Sprinkling powdered sugar on cookies
Dust with powdered sugar.
Finished Kolachkes
Ready to serve!

Tools of the trade

I haven’t added a “tools of the trade” segment to a blog post for a while, but I have to share my absolute favorite baking sheets. These guys are only used for cookies and other sweet treats and they are a favorite present from years past. Also! Dusting with powdered sugar was exponentially easier using my fine strainer. We use it for so many things: straining our maple syrup, rinsing canned beans, you name it. A tool that makes your life much easier, to be sure.

Finished Kolachkes

Kolachkes

Light, buttery, and sweet with a topping of fruit preserves, these Eastern European kolachkes are a perfect addition to your holiday cookie tray!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Cookies, Dessert
Cuisine American, Czech, Polish
Servings 3 dozen

Equipment

Ingredients
  

  • 1 cup butter softened
  • 3 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups flour
  • 1/2 cup preserves I used black raspberry
  • ⅓ cup powdered sugar
  • Additional powdered sugar

Instructions
 

  • Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼ cup flour to form a smooth dough.
  • Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves.
  • Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half.
  • Bake for 12-17 minutes. Cool and dust with powdered sugar.
Keyword black raspberry, Cookies, fruit preserves, kolachkes, kolachky, pastries, Polish kolachky, Shortbread
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Give some of these a try or check out my baking page for more inspiration!

JessLeave a comment

No Bake Cornflake Cookies

I have had a certain fondness for no bake cookies since I was little. I hadn’t made them often, but if they were an option at a bake sale or dessert bar, I generally would go for them; as long as there wasn’t a brownie or Rice Krispy treat as an option, of course. Then came the time I needed a no bake cookie, and these beautiful no bake cornflake cookies were the result! 

Let me take a step back and explain. But where to start….My big kid has become an avid basketball player, and because of this, he plays 2-3 games most weekends in January and February all around the area. Our town hosts said games soon and the parents of my son’s team were assigned baked goods. 

I LOVE baking and making cookies. But…a few weeks ago, my husband was doing some remodeling in our kitchen (yay!) and when he pulled out our range and then put it back, the oven stopped working correctly (booo!) That means for the last three weeks, I have baked exactly two loaves of bread and broiled one dish. Not great news for the baked goods. 

Well, I guess this is a great opportunity to work on a no bake cookie recipe, right? And just a few weekends ago, I had purchased a GIANT box of corn flakes for cheesy potatoes. The stars had aligned for some delicious no bake cornflake cookies.

My issue?

In looking at all the recipes I could find, no bake cookies are just full of sugar and corn syrup. I love me some sugar and butter, but I also try to find balance and replace when I can.  

My go to replacement for sugar is maple syrup (my family and I started tapping trees a few years ago. Learn about it here!) I was worried it wouldn’t allow the cookies to set, but it worked great! And because the only other real ingredients are corn flakes and peanut butter, I would ALMOST venture to say you could call these breakfast cookies. I mean, I won’t stop you…hehe. 

Now let’s get creating! For this recipe, I’ll leave it in small batch format. You can easily double it to get more delicious no bake cookies, but as it is written, this will give you about 20 cookies. 

Your Ingredients 

  • ½ cup maple syrup 
  • ½ cup peanut butter 
  • ½ teaspoon vanilla
  • Nice pinch of salt 
  • 2 tablespoons cocoa powder
  • 2-2 ½ cups corn flakes
  • ½ cup finely chopped nuts (optional)

Your Steps to No Bake Cornflake Cookies 

Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling. 

In a medium saucepan, combine syrup, peanut butter, cocoa powder, and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil. Remove the kettle from the heat and stir in the vanilla, corn flakes and nuts (if using) until well coated, adding more flakes if needed. 

Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets. They will stay together better if you give them a little squeeze. Allow to cool until set, about 30-60 minutes. Once set, store in an airtight container. 

Peanut butter, cocoa, and maple syrup
Create that lovely chocolate goodness
All the chocolate is melted and ready to go
Melted and delicious
Mix it up!
Mix it all together for no bake cookies
Add some nuts for extra crunch if you care to!
Let them rest!
No Bake Cookies completed
Oh so good!

No Bake Cornflake Cookies

Looking for a no bake cookie but want to skip on a bit of the refined sugar? Give this great no bake cornflake cookie a try!
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Rest Time 1 hour
Course Cookies, Dessert
Cuisine American
Servings 16 cookies

Ingredients
  

  • ½ cup maple syrup
  • ½ cup peanut butter
  • ½ teaspoon vanilla
  • Nice pinch of salt
  • 2 tablespoons cocoa powder
  • 2-2 ½ cups corn flakes
  • ½ cup finely chopped nuts optional

Instructions
 

  • Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling.
  • In a medium saucepan, combine syrup, peanut butter, cocoa powder and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil.
  • Remove the kettle from the heat and stir in the vanilla, corn flakes, and nuts (if using) until well coated, adding more flakes if needed.
  • Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets.
  • Allow to cool until set, about 30 minutes. Once set, store in an airtight container.
Keyword chocolate and peanut butter, chocolate cookies, corn flake cookies, no bake cookies, no bake desserts, peanut butter, quick cookies, quick treats
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Looking for other sweet treat inspiration?

Head to one of the recipes below or go right to my Baking page!

Jess2 Comments

Craisin and Pumpkin Seed Cookies

I am SO excited to share these Craisin and Pumpkin Seed Cookies with you. Why? Well, beyond the fact that it is simply one of the best cookies I have had to date, I am not really sure. 

Maybe because it doesn’t have chocolate in it, and normally, I am all about chocolate in my cookies. Maybe because when it comes to cookies, I generally want a crisp cookie. My top favorite is a browned butter chocolate chip. So this is totally outside my “norm.” Either way, it’s a dang good cookie that I am excited to share! 

The inspiration came from the $4.50 Southern *250 Fine Old Recipes* Cookbook I picked up over spring break this year. In it, I found a sour cream raisin cookie. Definitely NOT my type of cookie, but I was drawn to it. From that, I shifted and pivoted using what I had on hand to create a cookie I couldn’t stop eating. 

The dried fruit I use was a mixture I found at Walmart and was a store brand (go figure!). It was made up of dried cranberries, cherries, and golden raisins. I am sure any combination would be great, but I love this mixture. As for the pumpkin seeds, I use roasted salted pepitas that I pick up from the local natural food store. I like the zing of a bit of salt when you use salted nuts, but if salty sweet isn’t necessarily your jam, you could totally use unsalted. 

Let’s get baking! 

Your Ingredients  

  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups flour
  • ½ teaspoon each ground nutmeg and ground cinnamon
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • ½ cup butter, softened 
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup plain Greek yogurt 
  • 1 cup dried fruit of any combination of cranberries, cherries, and golden raisins (I used this mixture from Walmart)
  • ½ cup roasted, salted pepitas (shelled pumpkin seeds)

Your Steps to Craisin and Pumpkin Seed Cookies 

Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set aside. 

Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined. 

Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet. 

Bake for 12 minutes, or until lightly browned. 

Butter and sugar!
Some Greek yogurt!
All the color makes me happy!
Ready to portion out.
Ready to bake!
Delicious!

Craisin and Pumpkin Seed Cookies

Warming spices and the flavor of cranberry with the crunch of pepitas make these craisin and pumpkin seed cookies a hit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Cookies
Cuisine American
Servings 3 dozen

Equipment

Ingredients
  

  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • ½ cup butter softened
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup plain Greek yogurt
  • 1 cup dried fruit of any combination of cranberries cherries, and golden raisins
  • ½ cup roasted salted pepitas (shelled pumpkin seeds)

Instructions
 

  • Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set a side.
  • Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined.
  • Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet.
  • Bake for 12 minutes, or until lightly browned.
Keyword cinnamon, Cookies, craisins, cranberries, drop cookies, pumpkin seeds
Tried this recipe?Let us know how it was!

Looking for other cookie recipes? Check out the links below or head right to my baking page!

JessLeave a comment

Soft Double Chocolate Peanut Butter Cookies

In terms of baking, cookies are my jam. I think they are my favorite because they provide little goals: one baking sheet of cookies at a time. Maybe it’s because they have a longer shelf life or perhaps it’s the fact that I can make them bite size so they are perfect for an on the go sweet treat. Whatever it is, cookies are the bread and butter of my baking, including these soft double chocolate peanut butter cookie

For the past few weeks, I had been daydreaming of a “healthier” chocolate cookie. Thinking of ways to lighten it, somehow. Now, this soft double chocolate peanut butter cookie isn’t a health food, but I did cut the refined sugar by using honey instead. I also made it a “small batch” cookie so you don’t feel like you need to eat 48 cookies. Good luck if you have a guy like my husband who eats 6 cookies in about 2 minutes…then I recommend hiding a few 😉 

Generally, you’ll find the cookies I make to be chewy and a little crisp. I like the bite in them. These are soft, almost cake like. The batter made me think of a brownie with a hint of peanut butter. That doesn’t sound so bad, right? Let’s give them a try! 

Your Ingredients

  • ¼ cup butter, softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar (I used a Symphony bar), but chocolate chips will work in a pinch

Your Steps to Soft Double Chocolate Peanut Butter Cookies

Preheat the oven to 350 degrees. In a medium bowl, cream together the butter and peanut butter. Add honey and stir until combined. Add egg and vanilla. Stir until smooth. In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined. (Truth be told: I hate extra dishes. I never use a second bowl, but I know it’s what you should do. You do you friends. You do you.) Add chocolate chips and fold in. 

I recommend chilling the dough for 10-15 minutes before baking. But I know that it’s hard to wait sometimes. Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky still. That’s okay. Bake for 8-9 minutes, until just firm to touch. These cookies go from under to overdone on the bottom quickly so start with 8 minutes and add only a minute at a time if needed. 

  • Creamed peanut butter and butter until smooth!
  • Sweeten it up!
  • Egg and vanilla
  • Yes, you should use a separate bowl, but I hate extra dishes
  • Chop it up or use chocolate chips!
  • Almost there!
  • Fold it in
  • Chill it first!
  • Complete!

Looking for other baking inspiration? Check out all these sweet recipes on my baking page!

Soft Double Chocolate Peanut Butter Cookies

With a dough reminiscent of brownie batter, you'd never guess that this cookie is sweetened with honey! Yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Ingredients
  

  • ¼ cup butter softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium bowl, cream together the butter and peanut butter.
  • Add honey and stir until combined.
  • Add egg and vanilla. Stir until smooth.
  • In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined.
  • Add chocolate chips and fold in.
  • Chill the dough for 10-15 minutes before baking.
  • Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky.
  • Bake for 8-9 minutes, until just firm to touch.
Keyword chocolate, chocolate and peanut butter, cookie recipe, Honey, peanut butter, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Double Chocolate Chip Peppermint Cookies

Do you ever envision a recipe and simply crave it for weeks? Thinking about how it might come together and how good it can taste? No? I am alone in this? I hope not. While I know it is still fall and not even Thanksgiving, I have been daydreaming about Double Chocolate Chip Peppermint Cookies for weeks. 

I am a sucker for all things peppermint. Candy Cane Chapstick? I stock up while they are in stores so have them year round. Peppermint mocha creamer? I can’t get enough. I even find myself treating myself to an Andes Candies Candy Bar at Kwik Trip whenever we have long car trips. Since we are living in the craziness of 2020, all the early Christmas decorations have me wanting peppermint even more. 

And while peppermint is divine, mixing it with chocolate takes it to a new level. I knew I needed a simple drop chocolate and peppermint cookie in my life, and I was certain others did too. This Double Chocolate Chip Peppermint Cookie came together nicely. Since it is drop cookie, it takes minimal work. Beyond the peppermint chips, the ingredients are pantry items that you likely have on hand. Always a big win in my book. 

I hope you give them a try. They dip so well in milk and get better the next day, taking on a brownie flavor that’s “close your eyes and enjoy” worthy. Yum. 

Your Ingredients

  • 2 sticks butter, softened
  • 1 cup brown sugar, packed
  • ½ cup white sugar
  • 2 eggs 
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ¾ cup all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt 
  • 1 teaspoon baking soda
  • ½ cup peppermint chips
  • 1 cup chocolate chips

Your Steps to Double Chocolate Chip Peppermint Cookies

Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy. Add eggs and extracts. Stir until well combined. 

If you are an awesome baker, you’ll mix the dry ingredients (flour, cocoa powder, salt and baking soda) in a separate bowl and then gradually add it to the wet ingredients, stirring until just combined. I HATE creating more dishes than I need to (the dishwasher here is named “Jess”), so I simply put the dry ingredients on top of one another, stir slightly to distribute the salt and baking soda, and call it good. This method has served me well. You do you though 😉 

Once the dry ingredients have been mixed in, add peppermint and chocolate chips. Fold in. Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes. Enjoy as all good cookies should, straight out of the oven (Okay, wait maybe 2 minutes so you don’t burn your mouth, but seriously, aren’t fresh baked cookies the best?!). Also, I ten out of ten recommend dipping in milk. Freaking yum. 

  • Butter and sugar…the beginning of a beautiful cookie!
  • Add the extract and eggs.
  • Yes, I know we should use another bowl, but really, who wants more dishes?!
  • Almost there!
  • Getting ready to bake!
  • A simple pleasure: fresh baked cookies!

Looking for other sweet treats? Check out my baking page below!

Baking

Tools of the Trade

I love baking on silicone baking mats. Eliminates the waste that comes from parchment. Something I am passionate about.

I was gifted this set for Christmas a few years ago and it’s my go to when I bake cookies. Love it!

I can’t bake without wooden spoons. That’s all there is to it.

Double Chocolate Chip Peppermint Cookies

Is there any greater combination that chocolate and peppermint? They come together in an easy drop cookie!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Course Breakfast
Cuisine American
Servings 3 dozen

Ingredients
  

  • 2 sticks butter softened
  • 1 cup brown sugar packed
  • ½ cup white sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ¾ cup all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup peppermint chips
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy.
  • Add eggs and extracts. Stir until well combined.
  • In a separate bowl, combine flour, cocoa powder, salt, and baking soda. Add to wet ingredients slowly, stirring until just incorporated.
  • Add peppermint and chocolate chips. Fold in.
  • Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes.
Keyword chocolate and peppermint, Cookies, drop cookies, peppermint cookies
Tried this recipe?Let us know how it was!

JessLeave a comment

Dandelion and Honey Shortbread Cookies

Jump to Recipe

I recently read that most people begin their descent into the foraging world by harvesting dandelions or mushrooms. For me, it was acorns, but dandelions were a very close second. As soon as I had read the things you could make with them, I was determined to try them all. Pesto. Jelly (I have a great recipe for that here). Wine. And now, these delightful melt in your mouth morsels. You’ve got to try these so easy to put together Dandelion and Honey Shortbread Cookies.

However, I must give ample warning. After you try these, you just might become hooked on the idea of foraging too. You see, a few years ago my classroom looked out over a large field; I am not joking when I tell you I would look longingly at the yellow balls of sunshine that are dandelions. I dreaded that they were going to get mowed over. There was so much potential in those little guys. Just think how many of these dandelion cookies we could get! And the wine. Don’t get me started. I mean, you should definitely get started. You’ll feel a sense of connectedness to the Earth as you create and bake. I promise (Okay, maybe promise is a strong word, but I really bet you will!). Here’s your toe dipping recipe into the world of foraging: Dandelion and Honey Shortbread Cookies.

Your ingredients:

  • 1/2 cup dandelion petals
  • 1/2 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon honey
  • 1 cup all purpose flour
  • 1/4 teaspoon salt

Harvesting the Dandelions:

First, the harvesting of the dandelions. I won’t lie, it’s a bit of a tedious step for most dandelion recipes. However, you don’t need too many for this recipe. I like to harvest earlier in the morning, prior to the flowers opening too much. Pick just the heads. Then I find it easiest if I hold onto the yellow petals and cut the bottom green stem portion with a scissors. Then I pick off the remaining green portions and compost them. Measure the yellow petals to a lightly packed 1/2 cup. Then…

Your Steps:

Preheat the oven to 325 degrees. In a medium bowl, cream sugar and softened butter until light and fluffy. Mix in honey. Next, gently fold in dandelion petals. Combine the flour and salt, adding to the sugar and butter mixture. Mix until just combined. For best results, allow the dough to chill for at least a half hour. Scoop dough by tablespoonfuls and roll each into a ball. Place on ungreased cookie sheet. Finally, use a flat bottomed cup dipped in powdered sugar to flatten the cookies slightly. Bake for 9-11 minutes, until slightly browned on the edges. Revel at the fact that you just baked with a “humble weed” and then give them a try. The flavor deepens a few days after they are baked, so try not to enjoy them all at once!

Looking for more foraging recipes? Click here! Or has your sweet tooth been activated? I have lots of sweet treats to choose from on my baking page 🙂

  • All the yellow petals and none of the green.
  • A little butter and sugar.
  • Cream with the honey.
  • Fold in the dandelions petals gently.
  • Flatten with a flat bottomed cup dipped in powdered sugar.
  • Melt in your mouth goodness!

Dandelion and Honey Shortbread Cookies

Buttery and delicate, these unique shortbread cookies melt in your mouth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Foraging
Servings 16 cookies

Ingredients
  

  • 1/2 cup dandelion petals
  • 1/2 cup butter softened
  • 1/2 cup powdered sugar
  • 1 tablespoon honey
  • 1 cup all purpose flour
  • 1/4 teaspoon salt

Instructions
 

  • To gather the dandelion petals, I find it easiest to get the heads of the flowers when they are closed. I hold onto the yellow portion and cut off the bottom green stem. Try to remove all green portions.
  • Preheat the oven to 325 degrees.
  • In a medium bowl, cream sugar and softens butter until light and fluffy.
  • Mix in honey and then gently fold in dandelion petals.
  • Add flour and sprinkle salt on top. Mix until just combined. For best results, allow the dough to chill at least a half hour.
  • Scoop dough by tablespoonfuls. Roll each tablespoon of dough into a ball and place on an ungreased cookie sheet. Use a flat bottomed cup dipped in powdered sugar to flatten the cookies slightly.
  • Bake for 9-11 minutes, until slightly browned on the edges. Enjoy!
Keyword Cookies, Dandelion Recipe, Dandelions, Foraging, Honey, Shortbread
Tried this recipe?Let us know how it was!

Jess1 Comment

Browned Butter Chocolate Chip Cookies

Let me begin with the browned butter. If you’ve never experienced cookie with browned butter, you are missing out. I first learned about it from The Pioneer Woman. Once I tried it, I was hooked. I am excited to introduce you to it in these: Browned Butter Chocolate Chip Cookies.

In times of uncertainty, you should do what you know. Although I like to be healthy, I know baking cookies. For as long as I can remember, my grandma always had a cookie jar full of chocolate chip cookies in the pantry every time my sister and I would visit. Nine times out of ten, she also left some of the raw cookie dough in the fridge for us to snack on. Thank you grandma for such a lasting memory.

Because of this, I have always associated chocolate chip cookies with love and comfort. Who doesn’t love a good old fashioned chocolate chip cookie?  I know I do.  And over the years, I have learned they become  even better if it has more brown sugar than white and bonus points for browned butter. Here’s my official all time favorite chocolate chip cookie. 

Your Ingredients:

  • 2 sticks unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 tablespoon vanilla
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/4 cups flour
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup walnuts

Your steps to Browned Butter Chocolate Chip Cookies

Preheat oven to 350 degrees. Place one stick of butter in a small saucepan. Heat over medium heat, allowing the butter to melt. Continue to stir until butter just browns, approximately 7 minutes. Remove from heat and allow to cool. Cream remaining stick of butter with sugars. Scrap browned butter into a bowl, getting all the browned bits (YUM!). Mix well. Add eggs and vanilla. Mix. Combine flour, salt, and baking soda. Stir into wet ingredients, until just mixed. Fold in chocolate chips and walnuts.

Refrigerate for 15-30 minutes, allowing the dough to firm up a bit. Drop cookies by the tablespoon onto an ungreased cookie sheet. Bake 9-12 minutes until the edges are crisp. And boom, the perfect chocolate chip cookies.

Browned butter. Something you didn’t know you needed in your life.
Mix it up.
Let it chill.
Little cookies so you feel better when you have three!
Ready for a tall glass of milk!

One batch of cookies not enough? Check out my baking page here!

Browned Butter Chocolate Chip Cookies

Key to a great chocolate chip cookie? More brown sugar than white and the extra effort of creating browned butter. Yum!
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 29

Ingredients
  

  • 2 sticks unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 1 tablespoon vanilla
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/4 cups flour
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup walnuts

Instructions
 

  • Preheat oven to 350 degrees. Place one stick of butter in a small saucepan. Heat over medium heat, allowing butter to melt.
  • Continue to stir until butter just browns, approximately 7 minutes. Remove from heat and allow to cool.
  • Cream remaining stick of butter with sugars.
  • Scrap browned butter into bowl, getting all the browned bits. Mix well.
  • Add eggs and vanilla. Mix.
  • Combine flour, salt, and baking soda.
  • Stir into wet ingredients, until just mixed. Fold in chocolate chips and walnuts.
  • Refrigerate for 15-30 minutes, allowing the dough to firm up a bit.
  • Drop cookies by the tablespoon onto an ungreased cookie sheet.
  • Bake 9-12 minutes, until the edges are crisp. And boom, the perfect chocolate chip cookies.
Keyword browned butter, chocolate chip, chocolate chip cookies, Cookies
Tried this recipe?Let us know how it was!

Jess1 Comment