Well, that was quite a long break from blogland… Unfortunately, while I do consider Pixiedustkitchen a job, I am first and foremost a student (WITH THREE SEMESTERS LEFT I CAN FINALLY SEE THE END) and finals week took up the majority of my time.
I’m a bit behind on the Christmas posts, can you believe that Christmas is in 7 days? I certainly can’t. I’m not even done with my shopping yet! Life is busy though, and I’m sure that you’re all behind on things just like me, so today I present an easy, last- minute cookie that can be made in less than an hour and looks incredibly festive!
To make these sugar cookies, I took the dough for my mothers famous chocolate chip cookies, took out the chocolate chips, and nearly doubled the vanilla extract. An incredibly easy dough base for these cookies!
We’ll then divide the cookies into two bowls, dye one green and the other red. You’ll need more dye than you think you will! I used nearly two teaspoons of each, but I advise you to mix in the dye slowly until it’s the shade you prefer.
The dough does need to be chilled, but because we have already dividied it in half, it only needs to chill for 30 minutes. Why do we chill dough? For a few reasons:
It keeps the cookies from spreading as much when they are in the oven. Warm dough makes thin and flat cookies, while chilled dough will create thicker, poofier cookies.
It helps bring the flavors together. Similar to wine or cheese, dough that has “aged” sliglhty has better flavors. This is also why carrot cakes and pumpkin treats are better on day two!
After the dough as chilled, we’ll roll them out into tablespoon sized balls, and roll the tops in sprinkles. Who doesn’t love a good cookie covered in sprinkles? The cookies will then bake for 7 minutes. The middles will look underdone when you pull them out of the oven, but that is okay. They will finish baking as they set up and cool, and this results in soft and chewy cookies. If the edges are starting to turn brown, the cookies are done and definitely need to be pulled out of the oven. Set the cookie sheet on top of the oven and the cookie cool slightly before moving to a wire cooling wrack.
To make cookies that are half red, half green, take 1/2 tablespoon of red cookies, and 1/2 tablespoon of green cookie dough, mash them together, and roll into balls. I rolled the cookies in a variety of christmas colored sprinkles before baking.
The cookies are light, buttery, and perfect for your Christmas cookie platter!
Chocolate Peanut butter cookies made with five simple ingredients.
Long time no see! Again… I apologize. I’m working on posting more, I promise!
Remember that children’s book, When You Give A Mouse A Cookie? I loved that book, and one of my first cookbooks was a companion to that- a cookie cookbook for children. My favorite recipe to make from this cookbook was a super easy peanut butter cookie that had only four ingredients: Peanut butter, granulated sugar, eggs, and a splash of vanilla. I had all but forgotten about these cookies until I started seeing versions of them popping up all over the internet. I was then inspired to make them again!
But this time, I added CHOCOLATE- peanut butter is great on it’s own, but it’s also wonderful with chocolate. Why do Reese’s s sell so well? A marriage of two wonderful things. These cookies are quick to make, soft and crunchy at the same time, and keep well for a week. They do seem drier and a bit more crumbly than your average cookie, but in testing this recipe the recipe I’m listing below was the best. The second time I made these cookies, I added a second egg hoping the cookies would turn out softer. While they were softer, they were much chewier and there was something about them that seemed off. My roommate and I agreed that the first batch was much better with only one egg, so that is the recipe I am listing below.
I added brown sugar, which adds softness as well as a richer flavor, and I added chocolate for flavor! The best part about these cookies is that they are gluten free, so it’s enjoyable for our friends with gluten allergies. There’s also no dough chilling required- meaning you can have cookies that taste like peanut butter cups in just 15 minutes. What could be better?
Oreo Cookies stuffed with safe-to-eat cookie dough and covered in chocolate and sprinkles. Perfect for cookie swaps and the dessert table at any holiday party.
Nearly everyone seems to agree that raw cookie dough is oftentimes better than it’s baked counterpart. So I took cookie dough, made it safe to eat, (removed the eggs) and stuffed in an Oreo cookie. But I didn’t stop there. Oh no- I dipped them in chocolate and sprinkles. Better? I think so.
These are so easy to customize for tastes and any season. I used Christmas seasonal Oreos and red sprinkles, but you could use springtime Oreos and pastel sprinkles for easter, normal Oreos and orange and brown sprinkles for Thanksgiving (or leaf shaped sprinkles!), and Halloween Oreos with orange and black sprinkles.
Let’s take a look at how these are made. Melted butter is combined with sugars, vanilla, and salt. We mix in some flour, and add a few tablespoons of milk. I actually used chocolate soymilk, because that was all that I had in my fridge at the time and had just been to the grocery store- I didn’t want to take a second trip out; gas is expensive! The taste wasn’t affected other than being a tad more choclate-y. You can use whatever milk you prefer- soy, almond, cow, goat, chocolate, strawberry, vanilla, plain- it’s up to you. Since the dough isn’t being baked, it doesn’t need any chemical leaveners, and it doesn’t need to chill, making things quicker and easier for you!
Once the dough is made, we’ll seperate each half of the Oreo cookies, twisting gently to ensure the cream stays on just one cookie. Scoop a 1/2 tablespoon size mound of cookiedough onto the cream and top with the non cream cookie. Place in the freezer to make the chocolate easer to dip (This will keep the cookie from falling apart and help the chocolate to stick) Then dip in chocolate and sprinkles!
Heres the easiest way to dip in chocolate: I used chocolate dipping wafers specifically designed for dipping food in. This makes it so much easier- no tempering chocolate or adding shortening to chocolate chips or figuring out how to make a makeshift double broiler or anything. I used both Ghiridelli and Bakers. After freezing the cookies, I dipped half of the cookie in, and let it chill. Once it was set, I dipped the other half in, then dipped in sprinkles. This makes the whole process easier and less messy, but does add a good hour onto assembly time.
Once the cookies have been dipped in chocolate and sprinkles, they’ll chill for an hour to give the chocolate time to set up. They can be served immediately or can be kept up to a week in an airtight container.
Make the cookie dough: mix together butter and sugars. Add flour and salt and stir to combine. Add milk and mix until fully combined. Stir in chocolate chips.
Line a cookie sheet with a silicone baking mat, parchment paper, or wax paper.
Carefully separate Oreo cookies by twisting cookies and pulling them apart. scoop ½ tablespoon size mounds onto "cream half" of cookies and top with "plain" half, pressing down gently. Set on prepared cookie sheet and freeze for an hour.
Melt chocolate according to package directions.
Dip cookies in chocolate and sprinkles and let sit for an hour or until chocolate is firm to the touch.
As soon as the first bags of candy corn started appearing on shelves this year, I knew I had to put them in cookies. But… I’m lazy, and didn’t feel like waiting for dough to chill, something that is a must when you bake exclusively with melted butter thanks to not owning any sort of mixer at all. When I want a cookie, I want it now, dangit.
Enter cookie bars- an easy way to get the taste and texture of a cookie, while not having to wait for dough to chill in the fridge.
These cookies are soft, chewy, and incredibly easy to make. They are made with all dark brown sugar, which adds a darker toffee flavor. There’s no white sugar at all in these cookies, something you wouldn’t think affects taste all that much but really does.
As far as ease of baking, these take five minutes to mix together in a bowl and 20 minutes to bake- meaning you can have warm, gooey, cookie bars in less than 30 minutes. They’re made with melted butter meaning you have no reason to pull out your stand mixer (although you certainly may if you want to!) and everything can come together in one bowl. Now that’s my favorite kind of cookie!
I also added a drizzle of white chocolate to the top of the cookies, adding lighter notes of chocolate and just makes it look a bit prettier. You can either just drizzle it on top with a spoon, or pour melted chocolate in a plastic bag, cut off one of the corners, and drizzle on top.
Seriously easy recipe for seriously addicting cookies!
Brown sugar cookie bar with candy corn sprinkled on top.
¾ cup (1 and ½ sticks) butter
1 cup dark brown sugar (light may be substituted)
1 large egg, room temperature
½ teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 and ½ cup flour
½ cup candy corn
¼ - 13 cup white chocolate melting wafers
Preheat oven to 350˚F.
Melt butter in the microwave and mix in brown sugar. Let sit for several minutes to cool off, then mix in the egg.
Mix in vanilla extract.
Mix in baking soda, salt, and flour.
Reserve ⅓ cup of dough. Press dough into an 8 x 8 inch square pan The dough will be very sticky . sprinkle candy corn over the top, being careful not to let candy touch the edge of the pan. crumble the reserved part of dough over top.
Bake for 18 to 20 minutes, until edges are cracked and pulling away from the pan. I used a dark nonstick pan, you may need to bake more or less if used a glass pan.
Let cool. While the bars are cooling, melt white chocolate in the microwave. Drizzle on top of cookie bars. Let cool completely before serving. makes 16 bars.
Fudgy, soft brownie like cookies stuffed with marshmallow bits and chocolate chips, and rolled in crushed graham crackers.
I know what you’re thinking. “Faith… first you don’t post for three weeks, then bring us a s’mores recipe?” Don’t worry, I’ll be back with seasonally appropriate recipes soon! I made these cookies over fall break in an attempt to clean out some ingredients bought for summer baking, and being 6 weeks into the semester, I was missing summer!
I took my favorite chocolate cookie recipe, and made three changes: I didn’t brown the butter- just melted it in the microwave. Feel free to take the extra few minutes to brown the butter, but I was feeling lazy. Second change? I stuffed the cookies with marshmallow bits and chocolate chips. Then, I rolled the cookies in crushed graham crackers. I baked them for 7-8 minutes.
Baking chocolate cookies is always a bit finicky because it’s harder to tell when they are done; so you’ll need to relay on visual cues from the edges of the cookies. When they start to crack you’ll know it’s time to pull them out. They will be puffy, so press down gently with a spoon when you pull them out and let them cool and set up when for a few minutes before moving them to a wire cooling wrack. They’ll look underdone, but will continue to cook as they cool; this ensures soft cookies.
These cookies are simple, puffy, and chocolate-y! I took about half the batch to Brian’s house one night, and less than two days later they were completely gone. I managed to bring 4 back to school with me- out of a batch of one or two dozen. They are so addicting, but so good- and are like fudgy brownie cookies.
It’s been a while, hasn’t it? I apologize for that- I hate being that blogger who is always making excuses as to why I’m not posting, but being a working college student taking 18 upper level classes isn’t easy! My grades and my job come first, and after that pixiedustkitchen.
But, I did make cookies! Vegan cookies, to be exact. And they’re not chocolate flavored either- I have a vegan friend who can’t eat chocolate, so I decided to make these cookies with peanut butter.
These aren’t as healthy as my healthy chocolate cookies (also vegan), but they do replace butter with bananas, which does cut out a ton of calories. Since bananas are also much sweeter than butter and contain many natural sweeteners, I cut down on the sugar content- using only 1/2 C of brown sugar. They use no eggs- I’ve found that when I combine eggs with fatty fruits in desserts, the result is often cake-y or bread-like. That’s definitely not a problem, but sometimes I want a chewy cookie rather than a cake-y one.
The best part about these cookies? There’s no need to chill the dough before baking! With no butter, white sugar, or eggs, there is nothing to induce spreading in these cookies, meaning you can have warm, gooey, cookies from your oven in less than 30 minutes, and there’s no need to pull out your stand mixer either- if your bananas are ripe enough, you can just use a whisk or a spatula.
Here’s how it goes. Use two ripe bananas- the browner, the better. Mine were small to medium sized. If you have no patience to wait for your bananas to ripen, the domestic superhero has this great tip about browning your bananas in the oven. Mash them up, then add brown sugar. It will look watery and a little gross, but don’t worry- it will work out! Then, add your peanut butter. It will be goopy and gross and hard to stir in at first, and if you’re like me you’ll start questioning the success of the recipe at this point. Keep stirring! It will mix in after a few minutes. Add in baking soda, salt, and flour- 1 and 1/3 cups to be exact. I understand that that is a weird measurement, but I found it is just enough flour to soak up everything and to create thick, soft, cookies. Some of the thickest that have come out of my kitchen!
I’m not a huge banana lover, but I love what they do to these cookies- they make them super soft and moist, they add some health benefits, and you can barely taste the banana- the peanut butter does its job of covering up the banana taste.
Chocolate chip cookies with caramel apple milky way bars and a hint of apple pie spice
Do you ever find that sometimes at the store things just sort of “fall into” your basket? And then oops you’re buying 5 bags of candy when you just went to the store for some milk. That’s what happened with these cookies. I went to CVS with some friends just for milk and cereal, and well… I saw caramel apple milky ways. And then I found myself buying them.
And they were good, but I realized that they would be better if I baked them into cookies. Let’s be real, everything is better when it is baked into a cookie. I took my favorite cookie dough base, and adapted it. I halved it, only having one egg and not wanting to make a trip to the store. I also melted the butter, and added more flour than I normally would- this would make it thicker and also soak up the melted butter which reduces the greasy factor. I added in some chocolate chips I had on hand, just to add a little something else, and some apple pie spice I found at the grocery store. Apple pie spice is a mix of allspice, cinnamon, and nutmeg. If your store doesn’t carry it, feel free to use an equivalent amount of those spices. The spice adds a little something extra you can’t quite put your finger on, and complements the milky way’s perfectly!
I found that with the milky ways, it was easier to chill them and cut the candies in half; this makes them easier to work with and to mix into the dough. The dough is chilled for a few hours before baking. As usual, we pull them out when they’re a little underdone and let them chill on the cookie sheet to ensure maximum softness and chewiness. I found 7 minutes was the perfect time, but if you’re unsure, 8-9 minutes is also good. I don’t recommend baking for 10 or more minutes- I made a few batches at 10 minutes and they still tasted good, they were just a little too brown and crunchy for my taste.
Once I started giving these cookies out to the girls in my dorm, they disappeared within 3 days- they’re that good! I’m glad I only had the small yield (about 15 cookies), I don’t need more of these sitting around! And for the students reading this- they make perfect study food!
Cookies with apple pie spice and caramel apple milky ways.
½ cup (1 stick) butter, melted
½ C brown sugar
¼ C granulated sugar
1 egg, room temperature
1 C + 3 Tablespoons all purpose flour
¾ Tablespoons apple pie spice
¼ teaspoon baking soda
16 Caramel Apple fun-size milky ways
¼ C milk chocolate chips
Mix together butter and sugars. Mix in egg.
Add flour, spice, and baking soda.
Cut milky way candies in half and mix into dough with chocolate chips.
Chill for at least 2 hours.
Preheat oven to 350˚F.
Scoop 2 tablespoon size scoops of dough onto cookie sheet and bake for 7-10 minutes, or until the edges are just golden brown. Let chill for 5-6 minutes on cookie sheet before moving to wire rack to finish cooling.
Cake-like cookies made with pumpkin and fall spices.
Have you ever done Zumba? I know the trends been around for a few years, but I went to a zumba class for the first time on Tuesday. If you don’t know what it is, it’s a form of aerobic exercise based on African dance. Basically, it’s a hip- swinging, punch throwing, more dance-y badass version of aerobics. The plus? A total body workout- not only were our arms and legs worked, but we even did an entire song of ab workouts.
That really doesn’t have a lot to do with these cookies; I just really enjoy Zumba. See, when you start food blogging, you have to start exercising more because you suddenly start eating more. (n the name of “research” and “quality control,” of course.)
Back to these cookies! Pumpkin spice is a classic fall flavor, which I fell in love with as soon as I was introduced to pumpkin spice lattes. With my love for cookies, a pumpkin spice cookie was inevitable. To make them, I used pumpkin pie spice, which is a combination of cinnamon, ginger, nutmeg, and allspice. If you don’t have pumpkin pie spice in your area, use an equivalent amount of each of those.
These are made with melted butter, meaning that you don’t have to pull out a stand mixer and come together in one bowl- which is convenient for those of us who do baking in small spaces with limited materials. The dough does require some chilling- at least 1-2 hours and even a day. This does a few things: It helps the dough come together and makes it easier to work with, and also helps the flavors become nice and friendly to each other. I baked the majority of the cookies after chilling for around 1.5 hours. They were good, and you could definitely taste all the flavors, but I baked a few cookies a day or so later. These cookies… man oh man. They had a much more pronounced spice flavor than the cookies that were not chilled as long. I also found that they were softer and chewier, and less cake-y than the first batch.
They’ll bake for 7-10 minutes; I found that 8 was the perfect time for my cookies. The 7 minute ones were a little too underdone, even when left out to sit and finish baking on the sheet. The 9-10 ones were a bit overdone, but much better than the 7’s. The 8 minutes were perfect- soft, chewy, cinnamon-y and pumpkin-y. These were also the ones that were chilled longer. They will look underdone when they come out of the oven, but will set up and continue to bake on the sheet- move them to a wire wrack when the middles look “done.” (not jiggly or gooey.)
But no matter how soon you bake them, they’re going to be fantastic. If you don’t have the patience to chill the dough, feel free to bake them as bars, increasing the baking time. Moral of the story? Buy a can of pumpkin, and make these cookies stat!
Cake-like pumpkin cookies with a slight spice that taste like pumpkin pie!
¾ Cup Butter, melted.
½ Cup Pumpkin Puree
½ Cup granulated sugar
1 Cup brown sugar
2 large eggs
¾ Tablespoon pumpkin pie spice
2 Cups all-purpose flour
½ teaspoon baking soda
Mix together butter, pumpkin, and sugars. Mix in eggs, one at a time.
Add spice, flour, and baking soda.
Let chill for 2-24 hours.
Preheat oven to 350˚F.
Drop 2 tablespoons sized mounds onto baking sheets.
Bake for 7-10 minutes, until edges are fully baked and golden brown. Cookies will look underdone, but will continue to bake as they cool. Let cookies sit for 5-10 minutes before transferring to wire wrack.
Thick, soft-baked chocolate cookies with crushed Oreos mixed in.
I’ve done death by peanut butter, now time for death by chocolate. Soft baked chocolate cookies, stuffed with crushed Oreo cookies- nothing better! I took my chocolate cookie base that I used for my Nutella stuffed Chocolate cookies and adapted it- using browned butter, and adding more cornstarch to create soft, chewy, thick, brownie- like cookies.
The browned butter adds a hint of nuttiness that you can’t quite put your finger on, and because it’s melted you don’t have to drag out your mixer, and adds chewiness to the cookie. The cornstarch keeps the cookies nice and thick- just how I like them!
I was feeling lazy, so I browned the butter. Using a melted butter means no dragging out a heavy stand mixer, and I had a friend visiting and she wanted to know how to brown butter. Browning butter is super easy- simply melt the butter in a saucepan over medium heat. Once it is completely melted, start stirring or whisking. It will bubble and foam, and brown specks will begin to appear. Remove from the heat so the butter won’t burn.
We’ll mix it into our sugars and let it sit; this will give the butter time to cool, and this also melts the sugar a bit and creates a caramel/toffee flavor. Then we mix in our eggs and dry ingredients. These are so easy- the hardest part is waiting for the dough to chill!
After the dough chills, we scoop them in 2 tablespoon size scoops, roll them into balls, and roll the balls in crushed Oreos. I used a 2 tablespoon size cookie scoop, but if you don’t have that, use a measuring spoon. Bake for 7-8 minutes (or until edges are “set up”)but not longer. They’ll look underdone when you pull them out, but they’ll finish baking as they cool. They’ll be puffy when you pull them out- gently press down with the back of a spoon, and press some more Oreo crumbs on top.
These are the best, thickest, chocolate cookies I’ve ever made, and I am in love. You will be too, after just one bite!
1 and ½ C crushed oreos. (about 1 bag mini oreos or 12-14 full size oreos.
Brown your butter: Melt butter over medium heat. It will foam, bubble, and foam again. Once brown specks appear, remove from heat. Mix sugars together in a medium bowl and mix in browned butter. Let sit for a few minutes. Mix in vanilla extract and eggs.
Sift together flour, cocoa powder, baking soda, salt, and cornstarch in a medium bowl. Slowly mix into wet ingredients. Mix in milk. Let chill for 1-2 hours and up to 24.
Preheat oven to 350˚F.
Scoop 2 tablespoon size scoops of cookie dough. Roll into balls and roll in crushed Oreo Cookies. Bake for 7-8 minutes, until edges are done and slightly cracked. Press gently with spoon to "deflate" and press more Oreos on top. Let cool on baking sheet for a few minutes before moving to a wire wrack to cool.
Store in an airtight container for up to two weeks.
Browned Butter sugar cookie cups with a dollop of Almond Butter in the center.
Remember last week when we made Homemade Almond Butter? And I said that we were going to make a recipe with it? This is that recipe, and it is amazing and you need to make it as soon as you’re done reading this. I hope your almond butter supply is holding up!
The best part, of course, is the use of browned butter. If you’re scared of browning butter (don’t be! It’s easy!) You can always substitute melted butter. I recommend using browned butter though. It adds a toffee, caramel-y flavor that can’t be matched. We’re baking these in muffin tins, so we don’t need to worry about spreading or bother with chilling the dough, making these so easy and quick to make!
There’s so much in these cookies- the caramelized sugar from sitting in the browned butter, the almond extract, the tiny size (so cute!) and they only take 30 minutes. They’re super easy to make, and if you don’t have almond extract, you can always just use more vanilla extract.
Brown the butter by melting it on a medium saucepan on medium heat. It will melt, foam, and boil- this is just the water vaporizing. Once it melts, start stirring and don’t stop, to prevent any burning. It takes about five minutes- it will start to smell nutty and you’ll see brown specks appear on the bottom. At this point, remove it from the heat. You’ll pour it into the sugars and let it sit and cool for a bit before adding the rest of the ingredients- especially the eggs. No one likes scrambled eggs in their cookies!
We then scoop 2-3 tsp size balls into a muffin tin, and press in a hole, and fill it with 1/4 tsp of almond butter, and bake for 8 minutes. Easy-Peasy.
Brian loved these- I even made a batch just for him!
They’re so easy, and perfect for those with peanut allergies- or anyone. I loved them, and I plan on experimenting more with this dough base in the future.
brown the butter by melting it in a medium saucepan over medium heat. Once the butter is melted, start stirring with a heat proof spatula. The butter will start to bubble, then foam. Once it foams, reduce the heat to low and wait for brown specks to appear. Once they do, remove from the heat.
Combine the sugars in a large bowl. Add in the browned butter and let rest. Once slightly cooled, whisk in the eggs and vanilla and almond extracts.
Combine the flour, salt, and baking soda in a small bowl. Mix into the wet ingredients.
Spray a mini muffin tin with baking spray. Scoop 2-3 tsp size mounds of dough into the muffin tin. Fill with ¼ tsp of almond butter. Bake for 5-8 minutes, or until the edges are golden brown. Let cool before serving.