Tag Archives: cookies

(Literally!) Melt-In-Your-Mouth Peanut Butter Kiss Cookies

I’ve got another Baked recipe to share with you today! On a side note, before I get to today’s actual topic, I should mention among the other items I’ve made from the Baked cookbooks, I’ve made the Grasshopper Bars. Holy. Moly. Those things were divine. I brought them to a party, and they were quickly decided to be the favorite thing there. I was asked for the recipe countless times. Seriously…they were amazing. And as if I haven’t already pushed you enough to do so, I want need you to get these Baked cookbooks! Think of me not sharing the Grasshopper Bars recipe as an extra nudge to do so! 🙂

But you came today for Peanut Butter Kiss Cookies, didn’t you? If you look in either of the Baked cookbooks, you actually won’t find such a recipe. These are a slight adaptation of one of the recipes, created not because I had little faith in the original recipe, but rather due to the ingredients I had on hand. You see, these were originally supposed to be Peanut Butter Cookies with Milk Chocolate Chunks (not semi-sweet…milk chocolate, the recipe description clearly states!) But who doesn’t love a good Peanut Butter Kiss Cookie?!

These were great. Like, really, really, really, really, really great. Melt in your mouth great. No, seriously, they literally melt in your mouth!

The description in the cookbook says that they’re “the type of cookie you will have to hide or lock down if you want [them] to remain in your cookie jar for more than a few hours” (Baked: New Frontiers in Baking, page 140). Sadly for your waistline, I’m here to report that this is only too true. These cookies will disappear faster than you can believe.

And now, I encourage you to make these delightful cookies. Then, I dare you to control yourself by not eating more than one at a time. Sorry, but you won’t be able to do that. They’re just that good!

(Literally!) Melt-In-Your-Mouth Peanut Butter Kiss Cookies

Adapted from Baked: New Frontiers in Baking

1 Âľ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup unsalted butter, softened, cut into 1-inch cubes (softened=out and cut up in cubes for about   

15 minutes)

1 cup granulated sugar, plus more for sprinkling

1 cup firmly packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup creamy peanut butter

*chocolate kisses (one per cookie)

Whisk the flour, baking soda, and salt in a small bowl. Set aside.

Using an electric mixer, beat the butter and sugars until fluffy. Scrape down the sides of the bowl and add the eggs, one at a time. Beat well after each until incorporated. Add the vanilla and peanut butter, beating just until incorporated.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour and mix until just incorporated; you don’t want to overmix.

Cover the bowl and refrigerate for at least 3 hours (in a pinch, you can refrigerate for less time, or freeze for some of the time…I did a bit of both so I could get the cookies in the oven and into my tummy faster!).

Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.

Roll the dough into equal balls. Place on prepared sheets, leaving at least 2 inches around each dough ball. Very gently press each cookie dough slightly, but do not press too hard, and do not press it flat! Sprinkle the tops lightly with granulated sugar. Bake for 10-12 minutes, or until the tops of the cookies just begin to brown.

Remove the pan from the oven and immediately place a chocolate kiss in the center of each cookie. Let cool on the pans for about 5 minutes or so, and then transfer the cookies to a wire rack to cool completely (well, you can eat them before that point if you wish!).


*If you wish to make cookies as in the cookbook, instead of putting chocolate kisses on top, fold in 6 ounces good quality milk (not semi-sweet!) chocolate, coarsely chopped, into the cookie dough before you chill it.


Pumpkin Cookies with Cream Cheese Frosting

I wasn’t lying when I said I couldn’t/can’t wait to bake more with pumpkin this season! Proof: today’s recipe! Shall I just get to the point?!

This was another one of those “saw-a-recipe-and-had-to-make-it,-so-made-the-same-day” recipes. I love pumpkin, and I love cream cheese frostings. In fact, while I’m a bit sad to admit this, I am so not a frosting person. I’m one of those few cake-prefer-ers out there. But cream cheese frosting?! Gets me every time! I just am obsessed with it! (On a side note, if you are in love with frosting, don’t worry! I still do post recipes with scrumptious frosting, because Rob, Rachel, and Madison are all frosting-aholics!)

The Details:

The Process: These were quite fast and simple to whip up. They have no butter, which was interesting.

The Verdict: YUM! They turned out to be super soft cookies, which was okay, although they weren’t super transportable. Perhaps an extra minute or two in the oven could have done the trick? The cookie itself had the flavor of pumpkin pie, and then the addition of cream cheese frosting was a great touch. The cookies would be fine on their own, but the frosting really does take them to another level…please try them with the frosting! Madison and Rob loved ’em!

Pumpkin Cookies with Cream Cheese Frosting

Adapted from Delightful Bitefuls

Makes about 36 medium sized cookies (but you’ll still want at least 2 per serving!)

2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves

1/8 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree

Cream Cheese Frosting:
8 ounces room temperature cream cheese, regular of low fat (I used light)
4 tablespoons unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract


Preheat oven to 325°F and place oven rack in the center of the oven. Line baking sheet with parchment paper.

In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Place spoonfuls of batter on cookie sheets about 2 inches apart (batter will not be super stiff).

Bake for about 15 – 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.

Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners’ sugar and vanilla until the frosting is soft and creamy. Taste. If need be, add a bit more confectioners’ sugar.

Final Advice: Make these! They are the perfect fall treat, especially when you’re craving pumpkin pie, but aren’t quite ready to make that yet!

And today is my birthday, readers! Although I’m not making my own cake (Madison is making it!), I’ll be sure to fill you in on all the details about it! It sounds super yummy!

Chocolate Toffee Cookies…and A Note

Hi Everyone! Sorry I’ve been sort of MIA (it’s been about a week since my last post)…more on that later. Anyway, even though I haven’t kept up with my posting, I have done some baking! Last Thursday, I whipped up the Peanut Butter Krispy Bars I made here again. Yes, there was a reason though. You see, I was going to a gathering with Amanda, Shelly, Leslie, Katrina, and Julie. I had this great plan…I was going to make S’more Whoopie Pies that were gluten-free (Leslie is gluten-intolerant). However, at the store, a key ingredient to achieving a good gluten-free whoopie pie was nowhere to be found. I had to go to a plan B, which was something I knew I could whip up quickly and would be tasty (AKA, these bars!). Let me just say that these bars were the only thing to get entirely eaten up at the gathering (others had brought non-gluten-free brownies with a peanut butter swirl and a gluten-free cake).

On Friday, I made Moulleux au Chocolate, which is a lava cake I learned how to make while on vacation in Paris (I served it with store-bought vanilla bean ice cream, caramel sauce left over from these, and chocolate ganache left over from a recipe I made prior to this blog). I’m still perfecting how to make it, so I’m not going to post it. I unfortunately didn’t get to snap any pictures either. Sorry!

On this past Monday, I made Chocolate Toffee Cookies. It was a new recipe, one I found on Smitten Kitchen.

(Notice in the last two pictures the cookie getting eaten? It totally was wasn’t me!)

The Process: These were easy enough to mix up…they do require some time in the refrigerator/freezer though, so that adds on a bit of time (wow…all three recipes I’ve shared with you so far require quite a bit of hands off time…trust me, it’s purely coincidence!).

Notes on Ingredients Used: I used Ghiradelli bittersweet chocolate (the recipe called for either bittersweet or semi-sweet). Because the recipe didn’t specify what type of brown sugar to use, I used light brown (it was what I had handy). For the Heath bars, I bought a package of mini sized bars. I weighed out 7 ounces (what recipe called for), plus a few bars extra and chopped them up. I did not use walnuts, as they were optional, and I know Rachel, Madison, and Rob prefer no nuts in their sweets. For the sprinkling of salt on top of each cookie, I used kosher salt (this was a nice touch…I personally love doing this with cookies…note the salt in the pictures!).

The Verdict: Honestly, I really didn’t get much of a reaction from Rob or Madison. Rob actually commented that we thought there was a coffee taste to the cookie, but when I told him it was Heath bar, he seemed to get it. Rachel literally gave me no reaction. Eli and Lexie apparently liked them, although I wasn’t around when they tried them. Me? I though they were good enough, but not wow. From the comments on Smitten Kitchen and Deb (the woman behind Smitten Kitchen), I was expecting more. The cookies do have a nice texture when you bite into them, but honestly, it was hard to taste the toffee most of the time. Perhaps in the future, if I were to make these cookies again, I would chop the Heath bar into bigger pieces and do more than the 7 ounces the recipe called for (I did do slightly more than 7 ounces, but I think even more would be needed). Am I begging to bake these up again? No. Because the recipe calls for a whopping pound of chocolate, these are more on the expensive side. I’m okay with expensive, as long as they’re totally worth it. Not so sure these are. Finally, as you know from this post, I absolutely LOVE cookie dough. This cookie dough wasn’t my favorite. But trust me…it didn’t stop me from eating it! UPDATE: Rachel ended up giving me a big reaction. She looooved these! I think if you’re a big chocolate lover, these are the cookies for you!

Chocolate Toffee Cookies
Adapted from Smitten Kitchen

1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used bittersweet)
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
7-10 ounces* chocolate-covered English toffee bars (such as Heath), coarsely chopped**
1 cup walnuts, toasted, chopped (optional…I didn’t use)
Flaky sea salt for sprinkling (optional, but highly recommended)

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 3-5 minutes. Slowly beat in chocolate mixture, and then vanilla.

Stir in flour mixture, then toffee and nuts, if using. Chill batter in fridge until firm, about 45 minutes. Then, choose one of the following methods for baking.

Scooping Method: Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets.

Slice and Bake Method (what I did and recommend): Roll the dough into a log 1.5 inches in diameter on waxed paper (roll up the sheet of waxed paper around the dough log) and chill it in freezer until firm, about 1 hour (note that you can make the diameter whatever you want…you just might have to vary your baking time).  Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Cut dough into 1/2-inch slices.  Place on sheets about 2 inches apart and bake for 12-17 minutes (reason for possible extra time compared to scooping method is because cookies baked straight from the freezer may need this extra time, depending on their thickness).

Store airtight at room temperature.

*Depending on how much toffee flavor you want…I personally would go for about 9-10 ounces.

**How coarsely you chop them is up to you…for a more flavorful cookie, I would go for larger pieces. That’s what I recommend.

My final advice on these cookies? They’re worth trying, but if you can only make one recipe I’ve shared so far on this blog, I recommend the Frozen Chocolate Chip Cookie Dough Balls.

Now, it’s time for the note section of the post. As I mentioned in the beginning, I have been awfully MIA recently. I am going to continue to work on this blog, but I can’t promise how often it will be. I’m going to aim for every time I bake (which is normally at least once a week), but again, I don’t want to make any promises. Nevertheless, I really hope you’ll continue to read my blog and try the recipes! Don’t be afraid to leave a comment to say hi or let me know how a recipe turned out! Additionally, if you want me to try a recipe, let me know! I’ll do my best! Thanks!

UPDATE: As it turns out, I’ve decided to bake today…this means another post today! Think of it as making up for my period of MIA-ness!? Make sense?! I’ll be back soon!