Double Peanut Butter Cookies

On Saturday, I attended a baby shower for my neighbor and friend, Tracie. After she opened the gift from David and me (an adorable duckie bathrobe and Burt’s Bees baby set), she jokingly yelled “THANKS, DAVID,” since I knew he was lying on the couch on the other side of the wall of the room we were in. It was at that point, one of her good friends exclaimed, “Oh, is this the neighbor with the cat?”

Turns out, Crouton’s growing quite a reputation around these parts…

To make these cookies, I had to raid the Halloween candy. Luckily, we didn’t run out because of that. However, it did look like quite a Peanut Butter M&M massacre with all the fun-sized bags strewn across my counter.

S’Mores Cookies

I’ve never camped. It’s never appealed to me (I guess I’m an indoor girl). But I have made S’Mores, and I can honestly say that these cookies are not only less mess, but just as delicious. Perfect for summertime!

Ginger Cookies

These soft, round cookies are as fragrant as they are delicious.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup dark brown sugar, lightly packed
¼ cup vegetable oil
1/3 cup molasses
1 egg
2 tablespoons fresh ginger, grated

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Chocolate-Dipped Shortbread

Is there anything better than a butter cookie? What about a chocolate-dipped butter cookie?

Makes approximately 24 cookies

3 sticks (3/4 pound) unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt

½ cup white chocolate chips
½ cup semi-sweet chocolate chips
Toppings of your chocolate (sprinkles, mini chocolate chips, coconut, etc.)

Beat the butter and sugar together until combine, and then mix in the vanilla. Add the flour one cup at a time, mixing to combine thoroughly, and then mix in the salt. Continue to mix on low speed until the ingredients begin to form a solid dough.

Remove the dough from the bowl, and shape it into a flat disc. Wrap it in plastic and chill for at least 30 minutes.

Preheat the oven to 350 degrees. Remove the cookies from the fridge and roll into small balls. Place dough two inches apartment on a baking sheet lined with foil or parchment. Using the base of a glass, flatten the balls of dough slightly.

Bake for 15 minutes, or until edges are slightly browned. Remove and let cool on a cooling rack.

Place the chocolate chips in a small bowl and microwave for 30 seconds at a time, stirring until it’s completely melted. Set out toppings, such as sprinkles or coconut, in separate bowls. Dip the edge of a cookie in chocolate and then into the topping of your choice, and set on a parchment paper-lined cookie sheet. Once the cookie sheet is full, place it in the fridge to set the chocolate. Refrigerate until ready to serve.

Pumpkin Chocolate Chip Cookies

I proclaimed this week to be “Cookie Week” at my job, so I have an abundance of cookie recipes to share. I hope you enjoy!

Pumpkin Chocolate Chip Cookies

3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 ¼ teaspoon ground ginger
¾ teaspoon ground nutmeg
¾ cup unsalted butter, softened
2 ¼ cup packed light-brown sugar
2 large eggs
14 ounces canned pumpkin puree
¾ cup evaporated milk
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, salt, and spices in a bowl and set aside.

Beat the butter and brown sugar in a large bowl, mixing for about 3 minutes or until pale and fluffy. Add the eggs. Turning the speed to low, add pumpkin, evaporated milk, and vanilla. Add the flour mixture a cup at a time, beating until thoroughly combined.

The dough will be sticky, so don’t attempt to roll these into neat little balls! Using a spoon, scoop up dough and drop it onto a parchment paper-lined baking sheet. Bake for approximately 12 minutes, or until the tops are golden brown. Let cool before serving.

White Chocolate Cranberry Cookies

Festive and unique, you can substitute semi-sweet chocolate chips for the white chocolate if you prefer.

White Chocolate Cranberry Cookies

2 cups all-purpose flour
1 cup rolled oats (quick-cooking or old-fashioned)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups unsalted butter, softened to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla
1 1/2 cups white chocolate chips
1 1/2 cups dried cranberries
¾ cup chopped walnuts (optional)

Preheat the oven to 325 and prepare two baking sheets, lining them with parchment paper.

Mix the flour, oats, baking powder, baking soda, and salt in a medium bowl and set aside.

Beat together the butter and both sugars until creamy. Add the egg, egg yolk, and vanilla, and beat well until combine. Add the dry ingredients one cup at a time, beating thoroughly until combined. Fold in the white chocolate, cranberries, and walnuts (if using).

Roll teaspoon-sized balls of dough and drop them onto the baking sheet two inches apart. Bake for 12 to 15 minutes, and then let cool completely.

Apple Walnut Cookies

Apple-Walnut Cookies

½ cup butter (or shortening, if you want a cakey cookie)
1 1/3 cup dark brown sugar
1 egg
¼ cup milk
2 ¼ cups all-purpose flour (or 1 cup whole-wheat flour, 1 ¼ cup all-purpose flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup walnuts, chopped
1 cup apple, finely chopped

Preheat the oven to 350 degrees. Beat the shortening and brown sugar together. Add the egg and milk, mixing the ingredients thoroughly.

In a separate bowl, mix the flour, baking soda, salt, and spices. Add the dry ingredients to the wet ingredient one cup at a time, slowly beating together and scraping down the sides as necessary. Carefully add in the apple and walnuts.

Roll a spoonful of dough into a ball and place on a cookie sheet about 2 inches apart. Bake for 12 to 14 minutes or until the edges are slightly browned.