Five Cookie Recipes Everyone Will Ask You About

Wednesday, December 13, 2017


If you know me, you know that during the first weekend of December, my family and I do a crazy amount of baking for the holiday. And I'm not just saying the "if you know me, you know" part. My friends and coworkers know when it's coming. Once Thanksgiving is over, they always ask, "So that means baking is soon, huh?"

We make around ten different kinds of cookies every year and a lot of them. Last year I gave a little behind-the-scenes look at the insanity.

It's been an annual tradition for literally my entire life. When we were kids, we'd stick to the basic chocolate chip and sugar cookies. As we've gotten older, we've tackled more complex recipes and have found some that are really cool. If you try them out, I can almost guarantee that people will ask you about the recipe.

Here are five of my favorites that we made this year, festive treats for the holidays but perfect to try any time of year.


No-Bake Oreo Truffles

There's no way you won't like these. They're a fan favorite. The consistency is similar to cake pops and they're just as addictive.

Ingredients:
1 package Double Stuf Oreos
4 oz cream cheese, room temp (Note: We add an extra ounce of cream cheese)
White candy coating disks, melted

Directions:
  1. Finely chop Oreos in food processor. Save some for garnish.
  2. Mash softened cream cheese and Oreos until well combined.
  3. Roll into 1" balls and place on a wax papered covered cookie sheet.
  4. Put in freezer for 15 minutes. Meanwhile melt chocolate according to directions on package.
  5. Dip balls into chocolate and sprinkle with garnish. Let chocolate set.
We got this recipe from chef-in-training.com.


Cranberry Pistachio Biscotti

For people with less of a sweet tooth who are looking for something without chocolate, these are great. The red and green from the cranberries and pistachios make them look festive for the holiday season too.

Ingredients:
1/4 cup light olive oil
3/4 cup white sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
2/3 cup dried cranberries
1 1/4 cups pistachio nuts
(Note: We add less nuts, more cranberries!)

Directions:
  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
We got this recipe from allrecipes.com.

Scotcheroos

These are essentially chocolate peanut butter Rice Krispie Treats, AKA the perfect combination.

Ingredients:
1 cup light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
4 cups crisp rice cereal
1/2 cup butterscotch chips
3/4 cup semisweet chocolate chips

Directions:
  1. Generously butter a 9x13 inch baking pan. Set aside.
  2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil.
  3. Remove from heat, and stir in crisp rice cereal.
  4. Transfer mixture into a well-buttered 9x13 inch pan. With your hands well-buttered, pat it down into pan.
  5. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.
We got this recipe from momswhothink.com.


Chocolate Hazelnut Pinwheels

Not only do these look awesome and unique, but they use Nutella. And they come out softer instead of crispier. Needless to say, people love 'em, myself included.

Ingredients:
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sugar
6 Tbsp butter, softened
1 whole egg
1 tsp vanilla extract
1/4 cup Nutella

Directions:
  1. In small bowl, mix flour, baking powder and salt.
  2. In large bowl, with mixer at medium speed, combine butter and sugar until creamy. At low speed, beat in egg and vanilla. Gradually add flour mixture until just combined.
  3. Divide dough in half, and shape each into disk. Wrap each in plastic wrap and refrigerate for 1 hour or until firm enough to roll.
  4. Preheat oven to 375 degrees.
  5. On floured surface, with floured rolling pin, roll each disk into 10-inch by 7 1/2-inch rectangle. With pastry wheel or knife, cute rectangle into four strips,mind each strip into three squares.
  6. Place each square onto untreated cookie sheet, 1 inch apart. With knife, make 1 1/2-inch cut from corner toward center (but do not cut all the way to the center.)
  7. Spoon 1/2 teaspoon of Nutella into center. Fold every other tip to center to form pinwheel.
  8. Bake 8 to 10 minutes or until edges are lightly browned. Transfer cookies to wire rack to cool.
We got this recipe from Good Housekeeping.


Peanut Butter Blossoms

A classic cookie, referred to by many names. You've probably eaten them before, but have you tried making them? They're surprisingly easy.

Ingredients:
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 tsp baking powder
1/8 tsp baking soda
1 whole egg
2 Tbsp milk
1 tsp vanilla
1 3/4 cups all-purpose flour

Directions:
  1. Preheat oven to 350 degrees.
  2. Beat shortening and peanut butter with an electric mixer for 30 seconds. Add first amount of sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping bowl.
  3. Beat in egg, milk and vanilla. Beat in as much flour as possible; stir in remaining.
  4. Shape dough into 1-inch balls, and roll into 1/4 cup sugar.
  5. Place 2 inches apart on ungreased cookie sheet.
  6. Bake for 10 to 12 minutes. Press kiss into each cookie. Transfer to wire rack and cool.
We got this recipe from from Better Homes Cookbook.


You Might Also Like

0 comments