White Chocolate Speculoo Cookies ~ 20 cookies (more if you divide the dough smaller) Ingredients 1/2
cup cookie butter 1/2 cup butter 1.25 cup flour 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp vanilla 1/2 cup white chocolate chips Optional: extra cookie butter to drizzle on top
Use an uneven spatula to spread 2/3
cup cookie butter in an even layer over the dough.
Not exact matches
They loved Crumbs's specialty flavours like
cookie dough, red velvet cheesecake, peanut
butter cup and caramel macchiato.
The
cookies call for one stick of
butter, which is 1/2
cup.
Gingersnap
Cookies 2
cups ground raw almonds — preferably soaked and dehydrated 1/2
cup sprouted pecan
butter or almond
butter 1/4
cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — optional
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer
cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch of salt (or use salted
butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Melt together 1/3
cup coconut oil, 2T molasses, 4T sunbutter (or other nut
butter but sunbutter gives it a great
cookie taste.)
When making this
cookie does a half a
cup of
butter go in with the
cookie dough recipe or do you share some of that
butter with the cream cheese frosting
Or you could do a chocolate
cookie dough and use mini peanut
butter cups!
Reese's Peanut
Butter Cup Mini Cheesecake Cupcakes recipe via Plating Pixels Reese's Peanut
Butter Cup Mini Cheesecakes with Oreo
cookie crust.
for the
cookie dough: 1
cup butter, room temperature 1 1/2
cups sugar 1/4
cup glucose 1 egg 1/4 tsp.
Ingredients:
Cookies 1
cup butter, softened 1
cup...
I'm kicking off the week with Peanut
Butter Cup Sandwich
Cookies.
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan
butter or coconut oil 1/4
cup almond
butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
I took a chewy peanut
butter cookie recipe, used peanut
butter cups instead of chocolate chips, then sandwiched them together with peanut
butter filling.
Ingredients: Cinnamon Sugar
Cookies 2 1/4
cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted
butter, softened 2/3
cup packed light - brown sugar 1/3
cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extract
Pumpkin Cut - out
Cookies 1/2
cup butter (1 stick), softened 3/4
cup brown sugar 1/4
cup white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs 1 tsp vanilla extract 2 1/4
cup all - purpose flour 1 tbsp cinnamon 1 tsp baking soda
Chewy peanut
butter cookie bars loaded with Reese's peanut
butter cups!
500 ml (2
cups) whole cream 1 x 397g (14 oz) can sweetened condensed milk, chilled 2 tsp vanilla extract 200g (7 oz) dark chocolate 150g (about 5 oz or 2/3
cup) Biscoff spread (
cookie butter) 2 large or 4 small meringues — about 1
cup when crumbled
Vanilla
butter rounds slightly adapted from Big Fat
Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted
butter, at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
Remove peanut
butter cups from the freezer and press several pieces onto the top of each
cookie dough mound.
Typical Ingredients: 3 tablespoons
butter, 8 ounces cream cheese, 4 ounces confectioners sugar and chocolate wafer
cookies (or Oreo
cookie crust), 2 1/2
cups Cool Whip Topping, 1 package Jello Instant Vanilla Pudding, 2 1/2
cups heavy whipping cream, 1/4
cup white sugar
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo
cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted
butter, melted and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
I've told her she needs to get the rights or a patent on all these
cookie cups she's been creating since besides the Reese's Peanut
Butter Cookie Cups I posted last year, I haven't seen
cups that are filled with all kinds of decadent fillings in perfect harmony.
-LSB-...] Some of my favorite sweets that she posted include these Blueberry Blondie Cheesecake Bars, Peanut
Butter Cup S'mores Ice Cream, and this
Cookies and Cream Peanut
Butter Pie.
Three reasons why you will love these
cookies: TRIPLE CHOCOLATE DOUBLE PEANUT
BUTTER SOFT CENTER, CRISPY EDGE GOODNESS They're what you get when you combine chocolate chip cookies with peanut butter cups, and yes, that combination is as delightful as it s
BUTTER SOFT CENTER, CRISPY EDGE GOODNESS They're what you get when you combine chocolate chip
cookies with peanut
butter cups, and yes, that combination is as delightful as it s
butter cups, and yes, that combination is as delightful as it sounds!
A yummy peanut
butter cookie with a chocolate peanut
butter cup face and chocolate legs.
For the chocolate chip
cookies: 1
cup almond
butter (must be drippy) 1/2
cup vanilla protein powder 1/3
cup coconut palm sugar 1 egg, large 3 tablespoons dairy - free chocolate chips, mini
for the
cookies 8 tbsp (115g) unsalted
butter, room temperature 1/2
cup (100g) white granulated sugar 3 tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)
My aunt makes something similar, but in
cookie form with the peanut
butter cup on top.
This is such a great idea — NYT chocolate chip
cookies cradling a Reese's peanut
butter cup — so yummy!
Place a couple inches apart on parchment paper - lined baking sheet.Bake 10 - 12 minutes or until golden.Right away, press upside down frozen peanut
butter cup on top of each
cookie.
After arriving I made 2 more types of
cookies, fudge and peanut
butter cups.
These Mini Chocolate Chip Reese's Peanut
Butter Cup Cookies are made simply by putting some
cookie dough in mini muffin tin
cups and baking them until they are almost done.
Love the combination of chocolate chip
cookies & peanut
butter cups!
Gluten Free, vegan peanut
butter cup cookies with chocolate chips and peanut
butter cups!
Let's get to baking... Gluten - Free Chocolate Chip
Cookies Yields: 18 cookies Ingredients: 3/4 cup Earth Balance spread, softened (you may use margarine or unsalted butter too) 3/4 cup packed light brown sugar 1/4 cup white sugar 1
Cookies Yields: 18
cookies Ingredients: 3/4 cup Earth Balance spread, softened (you may use margarine or unsalted butter too) 3/4 cup packed light brown sugar 1/4 cup white sugar 1
cookies Ingredients: 3/4
cup Earth Balance spread, softened (you may use margarine or unsalted
butter too) 3/4
cup packed light brown sugar 1/4
cup white sugar 1 egg...
Once well mixed, fold in the 1 row of peanut
butter cup Oreo
cookies.
Cookies: 4
cups all purpose flour 1 1/2 tablespoons (4 1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted
butter, at room temperature 1/2
cup granulated sugar 1/2
cup light brown sugar, packed * 3/4
cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extract
You may know this magic peanut
butter cookie dough formula, but in case you don't, here it is: 1 1/2
cups peanut
butter, 1
cup sugar and 1 egg.
As I was enjoying a
cup of Numi's Cardamom Pu - erh tea, it occurred to me that the cardamom flavor of that tea would be perfect in a
butter cookie.
Cookies: 1 1/2
cups creamy - style peanut
butter (not natural - style) 1 1/2
cups light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons cornstarch 3/8 teaspoon baking powder
Just made the
cookies using unsalted
butter, 3/4
cup of whole spelt flour (because I had only 3/4
cup of oats), and brown sugar (because I didn't have coconut sugar).
:D Ginger and milk chocolate
cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4
cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (1 1/2 sticks / 170g) unsalted
butter, at room temperature 1
cup (175g) packed light brown sugar 1 large egg 1/4
cup molasses 1 teaspoon vanilla extract 1/2
cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2
cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
Cookies: 2 1/2
cups all - purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted
butter, softened to room temperature 1
cup granulated sugar 1/4
cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 2 teaspoons pure vanilla extract 1/2
cup sprinkles *
With golf ball - sized pieces of dough, form each
cookie into the shape of a peanut
butter cup.
Many years ago my sister - in - law told me about a
cookie recipe that used 1
cup peanut
butter, 1
cup sugar, and 1 egg.
3/4
cup pecans (3 ounces), toasted and cooled, plus about 32 pecan halves (3 ounces) 2/3
cup plus 2 tablespoons confectioners sugar 1 1/4
cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2
cup) unsalted
butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round
cookie cutter
Merge the flavors or coconut and dark chocolate with these almond
butter cup cookies.
Pfeffernüsse Spiced
Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 -
Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen
cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 -
cookies For the
Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 -
Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons
butter 2 eggs, at room temperature 2
cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.