Old-Fashioned Sour Cream Cookies & a Giveaway!

These’s something special about a simple cookie – the flavors just seem to shine through without any fuss.  These Old-Fashioned Sour Cream Cookies are just that… simply delicious. Old-Fashioned Sour Cream Cookies | JavaCupcake.com #BringtheCOOKIES You may be tired of hearing about it by now, but I am obsessed with the 1963 Betty Crocker Cooky Book.  Seriously.   This book is like my cookie bible and this year I decided to do some serious bible study.  This will be the 6th cookie I’ve made from my cookie bible this year!  And I’m absolutely positive I will be making even more!

These Old-Fashioned Sour Cream Cookies caught my attention because of their simplicity and appearance.  Perfectly round cookies with a dusting of sugar on the top stacked together made such a pretty presentation.   I knew I had to make them.

Since there are so few ingredients in this recipe, I knew they’d be simple to make.  What I didn’t realize, until after I tasted them, how delicious they would be.  These little cookies might be simple on the outside, but their flavor is undeniable.   Full of rich, sour cream flavor with a hint of nutmeg, these cookies are amazing on their own… but they’re even better dunked in coffee or a hot cup of tea.  The perfect mid-morning treat.

To get the recipe for these cookies, head over to In Katrina’s Kitchen!

A new cookie recipe every day in December- a virtual blogger cookie swap!

Every day this month, Katrina is showcasing a different cookie in what’s turning out to be a deliciously sweet party!   Today, on “I’ll bring the COOKIES!“, I’m sharing these Old-Fashioned Sour Cream Cookies!

And, because it wouldn’t be a party without a giveaway, OXO has graciously donated a prize pack full of some of their best cookie-making products!  Just use the widget below to enter to WIN!

A big THANK YOU to Katrina for inviting me to be a part of “I’ll bring the COOKIES!”  I had a lot of fun making these and even more fun exploring all the other cookies in the series!

Enjoy!

The Great Food Blogger Cookie Swap 2013:
Apple Snickerdoodles

A twist on a traditional cookie, these Apple Snickerdoodles are full of shredded apples, spices and loaded with flavor! They are the perfect cookie for your next cookie swap!

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

Today’s post is a special one.  Yes, it includes pretty pictures.  Yes, it includes a recipe.   Yes, there’s a story.  But, here’s where it gets good… this post and hundreds of others were involved in the 3rd annual Great Food Blogger Cookie Swap!

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The Great Food Blogger Cookie Swap pairs 4 amazing bloggers together to swap cookies with each other.  Each person makes 1 dozen of their favorite cookie, packages it up and ships it off to the other 3 bloggers! And then the yummy part… three different types of cookies!

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

Last year I made Candy Cane Crinkle Blossoms and the year before it was Grinch Cookies!   This year, I’ve made a super delicious twist on a classic cookie… the Apple Snickerdoodle!

Oh… and this year we raised a butt-load of money for a great cause!  $13,778.40 this year was raised and it’s all going to Cookies for Kids’ Cancer!  This organization raises money for pediatric cancer research.  Such a great cause!  How sweet is that?

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

The bloggers I swapped with this year are some pretty sweet ladies!

I had never heard of any of these bloggers before, so I was thrilled to be able to get to know them and their recipes!  Each blogger is unique in style and type of recipes they like to post on their blog.  Make sure you visit them to see what cookies they made for the swap!

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

The cookies I made are a twist on a traditional cookie.  To make these Apple Snickerdoodles, I took a classic recipe and added shredded apple to the batter!  The apple flavor was subtle, but really changed the entire dynamic of the cookie!  They were deeeeelicious!

To decorate them for shipping, I packaged them in plastic bags and tied yellow curling ribbon at the top to close the bag.   Then, I attached some cute tags that the Swap provided for us! Aren’t they cute?

So, if you need a cookie for a cookie swap, a teacher girl… or just a Tuesday afternoon, try these Apple Snickerdooles!  You’ll really love them!

Enjoy!

Apple Snickerdoodles
 
Prep time
Cook time
 
Serves: 3+ dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • ⅔ cup brown sugar, lightly packed
  • ⅔ cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp cream of tartar
  • 2 Tbsp corn starch
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground nutmeg
  • 1 cup shredded apple (about 1 large apple)
  • ½ cup sugar + 2 Tbsp cinnamon, for rolling
Instructions
  1. In the bowl of your stand mixer, cream together the butter and sugar for about 2 minutes.
  2. One at a time, add the eggs and mix until incorporated. Scrape the sides of the bowl and add the vanilla. Mix again.
  3. In another bowl, whisk together the flour, cream of tartar, corn starch, baking soda, salt and nutmeg.
  4. In two parts, add the flour to the wet mixture and mix on low until just combined.
  5. Place the shredded apples on top of 3 paper towels and roll up. Squeeze out the juice of the apples as if you were wringing out a towel. (NOTE: You want the flavor of the apples, but not the juice from the apples in these cookies.) Fold in the apples.
  6. Cover and chill in the freezer for 30 minutes or in the refrigerator for 2 hours.
  7. When ready to bake, preheat oven to 350 F degrees. Line 2 cookie sheets with parchment paper.
  8. In a small bowl, mix together the ½ cup sugar and 3 Tbsp cinnamon.
  9. Roll 1" balls of dough in your hands and drop into the cinnamon/sugar. Toss the balls until they are covered in cinnamon/sugar. Place them on the prepared cookie sheet 1" apart.
  10. Bake for 12-15 minutes or until the edges are golden, the tops are set and no more wet dough can be seen in the center/top.
  11. Allow to cool on the pan for 1 minute before removing to a wire rack to cool completely.
  12. Store in an air tight container for up to a week.

{Deployment Care Package Program} Bake Love Give

Bloggers-Around-the-World-Supporting-the-Troops-Graphic

Since September, bloggers from around the world have been putting together care packages to send to Afghanistan in support of one platoon of soldiers.  But, not just any platoon of soldiers… my husband and his platoon.

2nd Platoon, Fox Troop, 2/2 CR - Vilseck, Germany by JavaCupcake.com

This month, my bloggy friend Kimmie Schiffel of Bake Love Give has put together the cutest care package for my husband and his platoon!

But, before we get to the care package… let me tell you a little about Kimmie! Kimmie and I met (virtually) back in 2010 when I hosted the Cupcakes Take the Cake 6th Birthday Bash in Seattle, WA.   Kimmie donated some of the most beautifully made and decorated Cupcakes Take the Cake cookies for the party that looked exactly like the CTTC logo!  And what’s even better is that she had them sent all the way from California to join the party.  Kimmie couldn’t be there, but her amazing cookies were!

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I’ve watched Kimmie’s blog grow and evolve from Full Circle Adventures  into the wonderful Bake Love Give and it has become a “go-to” for recipes and inspiration for my own baking!  Since 2010, Kimmie and I have remained friends and I am so thrilled to be work with her on this care package project!

Kimmie has put together the most creative Christmas care package for my husband and his platoon!  You know the movie “Elf”?  Well her package is inspired from some of the fun things in that movie!

"Elf" themed deployment care package | JavaCupcake.com

I won’t give away all the details… I’ll let you go over to Kimmie’s blog and see for yourself!  But, I’ve got a feeling that the soldiers are going to absolutely LOVE this care package!

A big THANK YOU goes to Kimmie for putting together this amazing care package.  It’s support from self-less people like Kimmie that make getting through the holiday’s during deployment just a little more bearable.    It really does take a special person to do something great for others… so thank you Kimmie for doing that for me, my husband and his soldiers.

It is truly appreciated.

To see all the care packages sent so far, visit the Deployment Care Package Program main page!

 

 

12 Days of Cookies – Day 5: Holi-Doodles

Snickerdoodles are a classic cookie that everyone enjoys during the holiday season… these Holi-Doodles have put on their red & green and are ready to party!

Holi-Doodles - A twist on the traditional snickerdoodle, these cookies are ready for the holidays in green & red sugar crystals! | JavaCupcake.com

Snickerdoodles are one of those cookies that everyone I know loves.  Some people only make them during the holidays, but I prefer to make them year round!  In the past, I’ve made traditional snickerdoodles,  doodle sammich cookies, pumpkin snickerdoodles, and pumpkin chocolate snickerdoodles (with a surprise inside)!

This year though, I’ve dressed up my traditional snickerdoodle cookie so it’s ready for the holiday season!  These Holi-Doodles are coated in green & red sugar crystals as well as cinnamon.  Same delicious taste, fun holiday colors!

Holi-Doodles - A twist on the traditional snickerdoodle, these cookies are ready for the holidays in green & red sugar crystals! | JavaCupcake.com

These cookies are sure to please the snickerdoodle lover in your life!  When baked, they puff up really high then flatten out when as they cool.  These Holi-Doodles are firm on the edges, soft in the middle and full of great cinnamon flavor!

I was reading up on the history of the Snickerdoodle and it seems as though many people believe it has a German origin.  Which, doesn’t surprise me… having lived in Germany now for almost 3 years I’ve come to realize that the Germans know how to make a good dessert.  Whether a cookie, pastry, or cake… everything I’ve ever tried in Germany has been delicious.

Bake Me More traced back the history of the Snickerdoodle to 1889 where they found a recipe in print.  Since then there have been many variations, but one thing remains the same… the cookie is always rolled in cinnamon and sugar!

So if you plan to make this traditional cookie this holiday season, try this fun variation and transform your snickerdoodles into Holi-Doodles!

Enjoy

Holi-Doodles
 
Prep time
Cook time
 
Serves: 5 dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • ½ cup shortening (I used Crisco)
  • 1½ cups sugar
  • 2 large eggs
  • 2¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup red sugar crystals, for rolling
  • ¼ cup green sugar crystals, for rolling
  • 2 Tbsp cinnamon, for rolling
Instructions
  1. Preheat oven to 400 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter and shortening until combined.
  3. Add the sugar and mix on high for 2 minutes or until light and fluffy.
  4. One at a time, add the eggs and mix until incorporated. Scrape the bowl to ensure everything has been combined.
  5. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
  6. In three parts, add the flour mixture to the wet mixture and mix until combined.
  7. In a small bowl, combine the red & green sugar crystals with the cinnamon.
  8. Roll 1" balls of dough in your hand then toss them in the sugar/cinnamon until coated.
  9. Place 2" apart on the prepared baking sheet.
  10. Bake 8-10 minutes. The cookies will puff up at first, but will flatten out.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

12 Days of Cookies - Day 5 | JavaCupcake.com

12 Days of Cookies – Day 4: Russian Tea Cakes

These buttery, melt-in-your-mouth Russian Tea Cakes cookies can be prepared many ways… but they’re always made with nuts and rolled twice in powdered sugar and are extremely delicious!

I’ve never actually eaten a Russian Tea Cake before.  I have seen them on cookie platters since my childhood, but I always stayed far, far away from them because they are full of nuts…. which I am highly allergic to.

Russian Tea Cakes | JavaCupcake.com

But, this year when I put a call out to my friends, family and readers on Facebook for them to tell me their favorite Christmas cookie my childhood best friend, Jennie, told me hers was the Russian Tea Cake.   Of course, I had to ask Jennie for the recipe, but she didn’t have it!  It was her Mom’s recipe!

jennie-and-vicki

I love Jennie’s mom, Vicki!  That’s Jennie & Vicki about 15 years ago, in the picture above! Vicki is sweet and kind and has always been there for me… just like Jennie.  Jennie and Vicki have been in my life since I was little… for as long as I can remember really.   Growing up, Jennie and I only went to middle school together but we lived only 3-4 miles away from each other.  We saw each other on weekends and vacations and were best friends… as good of friends can be.   Growing up with Jennie as my friend was like having a second family.  Vicki and Phil, her parents and her brothers Andy and Scott… they were my family too.   As we got older and went off to college we tried to keep in touch… but the time between visits got further and further.  But, there was no denying that Jennie knew me better than anyone else.   Jennie was my best friend.

I have fond memories of spending days at a time at Jennie’s house, sleepovers and lots of giggling.  The picture below is us in high school… Jennie came over to do my hair and make up for the Homecoming Dance!

During the holiday’s, her house was filled with the smells of cookies!  Vicki baked and baked and baked so many cookies that her entire dining room table would be packed full of plates and containers full of cookies.  Russian Tea Cakes included! It’s Vicki’s cookies that I always think back to when I’m making my own Christmas cookies today.  I can almost still smell (and taste) the deliciousness that was on Vicki’s table.

PS… Don’t tell her, but I always used to sneak in there and snack on a few peanut butter blossoms!! hehe

betsy-and-jennie-high-school

Unfortunately, we had a falling out in our 20’s.   It was really quite devastating when our lives didn’t mesh together anymore… when our world and life views couldn’t quite find a way to be in harmony.  We both had young children and we just couldn’t see eye to eye on parenting, life choices and so many other things.   We both said very hurtful things to each other and stopped keeping in touch.

Until my Mom died.  My mom passed away in May 2009 and Jennie and Vicki came to the funeral.  I remember the day so clearly… the moment when I got my friend back.  My Mom’s death brought so much healing to my life and this moment was no exception.   As I was standing in the foyer of the church waiting for the funeral to begin and greeting guests, I see out of the corner of my eye the door open and my childhood best friend and second mother walk in.   Jennie and Vicki were here.  Immediately, I broke in to tears and I just reached out my arms to hug Jennie.  We embraced and didn’t let go… we cried and cried.   The tears were not only for the loss of my Mom, but for everything between us being put aside and the love we have for each other, for our lives, for our families coming back into the picture.  Because really… that love was all that was important in that moment.

That embrace changed everything.

I don’t know if I ever told Jennie how important is was to me that she and her mom were there that day and how much it meant for them to be there… to love me.  I needed her love more than ever… and she was there to give it to me.

Our friendship has never gotten back to where it was when we were kids… but it is different.  Almost better.   We have grown up, put aside our differences and realized that we have a special bond that not everyone has the luxury of being afforded.  We have a history… a childhood of love and laughter shared.  No one can ever take that away from us and now we see the importance of family and friends.  We work on keeping in touch and always know that we hold a special place in our hearts for one another.

It may not be spoken… but there is love between us.  Lots of love.

Russian Tea Cakes | JavaCupcake.com

So, for Day 4 of 12 Days of Cookies, I bring you Russian Tea Cakes.  These are Jennie’s favorite Christmas cookie and Vicki’s recipe.

I hope these cookies can bring you and your loved ones closer together this holiday season.

Enjoy!

Russian Tea Cakes
 
Prep time
Cook time
 
Serves: 2 dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • ⅛ tsp salt
  • 1 cup + 2 Tbsp all-purpose flour
  • ⅓ heaping cup toasted almonds, finely chopped
  • 1-2 cups powdered sugar, for rolling
Instructions
  1. In the bowl of your stand mixer, cream together the butter, powdered sugar and vanilla extract for about 2 minutes.
  2. While the butter/sugar is creaming, toast the chopped almonds in a frying pan over med-high eat until slightly golden. Remove from the pan to cool.
  3. Add the flour and salt to the butter/sugar and mix until just combined.
  4. Mix in the toasted almonds.
  5. Cover the dough and chill in the freezer for 1 hour.
  6. Preheat oven to 400 F degrees. Line cookie sheets with parchment paper.
  7. Roll 1" balls in your hand then place them on the prepared baking sheet.
  8. Bake for 10-12 minutes or until firm.
  9. Immediately roll in 1-2 cups powdered sugar and set on wax paper to cool completely.
  10. Once completely cool, roll again in powdered sugar.
  11. Store in an air tight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Monday!

12 Days of Cookies | JavaCupcake.com

Cupcake Baking Essentials & Two Giveaways!

Across the web today, 19 of my food blogger friends and I have put together collections of our favorite baking, cookie, cupcake, and kitchen essentials and TWO giveaways to go with them!

Holiday Blog Scavenger Hunt - WIN a KitchenAid Pro Stand Mixer from JavaCupcake.com!

First, on each blog… you’ll have a chance to win some of that bloggers favorite items.  Once you’ve entered their giveaway… you’ll look for a CLUE that will allow you entry to win a Kitchen Aid Pro Stand Mixer!!   Once you collect all 20 clues, you’ll use the phrase you collected to enter to win the KitchenAid Pro Stand Mixer!

So, grab your coffee and dig in… cause this is going to be FUN!  

Let’s begin with my Cupcake Baking Essentials…

These are just a handful of the tools I use every time I’m in the kitchen to bake a batch of cupcakes.  They range from what I wear to keep me clean to what I bake my cupcakes in!  They are all essentials to my success!

Cupcake Baking Essentials | JavaCupcake.com
  1. 1.  Boojiboo Apron – I own three of these apron and I absolutely LOVE them.  Not only are they cute, but they keep  me clean while baking and cooking.  I use my apron every time I am in the kitchen.
  2. 2.  Wilton Cupcake Pan – I know there are a lot of cupcake pans out there to choose from, but I really like the 12-cup pan from Wilton.  It’s sturdy, inexpensive and does the job well.  No need to spend an arm and a leg on a fancy cupcake pan… this one from Wilton is a winner!
  3. 3.  Martha Stewart Silicone Spatula –  I have half a dozen spatulas in my kitchen, but this red silicone spatula from Martha Stewart is one I go to time and time again.  I love that the handle and the are connected and that it’s super sturdy.  It scrapes well and I’d recommend it to anyone looking for a good spatula.
  4. 4. German Wire Whisks – I’ve tried many whisks over the years from metal to silicone… but none of them compare to the wire whisks I found at the Tedi € Store here in Germany.   Not only are they very inexpensive, but they work incredibly well.  I bought several of them and won’t use anything else from now on!
  5. 5. German Cupcake Corer – This was another find at the Tedi € Store.  At only €0.50, this cupcake corer was a real deal!  It works perfectly to get out the centers of cupcakes for filling… and at this price, I can afford to have several!
  6. 6.  German Mixing Bowls – When I bake there’s usually a need for more than just the bowl of the mixer.  These mixing and prep bowls come in handy when I need to sift flour or mix other ingredients before adding them to my mixing bowl.  They’re also great for one-bowl batters and doughs.  I also found these at the Tedi € Store!
  7. 7.  Wilton Disposable Piping Bags – I always pipe the frosting onto my cupcakes and every time, I use a disposable bag.   There’s just something about being able to toss it out when I’m finished with that make these bags so convenient.  They’re a must-have for cupcake making.
  8. 8.  Sweets & Treats Boutique Paper Straws – One of the most easy ways to make your cupcakes adorable is to put a topper on it.  I use these straws to make signs, banners, toppers for my cupcakes.    They come in all kinds of patterns and colors.
  9. 9.  Sweets & Treats Boutique Grease Proof Cupcake Liners – Hands down, these are my most favorite cupcake liners.  Not only do they look incredibly cute on my cupcakes, but they hold their color and pattern… no matter what kind of cake I bake in them.  My good friend, Shannon Harvey of Sweets & Treats Boutique keeps me fully stocked with her liners… which is a good thing, cause I’ll never go back to grocery store liners!

Enter to WIN all my cupcake baking essentials!

Cupcake Baking Essentials Giveaway from JavaCupcake.com So, you want to WIN all of these great cupcake baking essentials?  All you have to do is fill out this form below! Giveaway open to US addresses only.  APO/FPO accepted.  Winner chosen 12/15/13. a Rafflecopter giveaway

KitchenAid Pro Scavenger Hunt!

Holiday Blog Scavenger Hunt - WIN a KitchenAid Pro Stand Mixer from JavaCupcake.com!

Oh my goodness! I’m so excited to be giving away my first Kitchen Aid Pro Stand Mixer to my fabulous readers! Entering to win is easy!  Simply visit all the blogs participating, collect all the clues (in order) and enter the winning phrase below! Remember…. you need to collect all the clues before you can enter to win the KitchenAid Pro Mixer!  If you don’t have the correct phrase from the Scavenger Hunt, your entry will be invalid. Good luck!

Scavenger Hunt Clue: WATCH OUT  
For the clue before this, visit Hungry Happenings  
For the next clue, visit Bella Cupcake Couture
a Rafflecopter giveaway

Click on all the blog logos below to enter to win their giveaways and get another Scavenger Hunt code!

12 Days of Cookies- Day 3: Holiday Spritz

Traditionally made at Christmas, the spritz  is a crisp, fragile and buttery cookie that’s incredibly delicious.  These holiday spritz cookies are made in peppermint and chocolate and are dressed up for the holidays!

Holiday Spritz Cookies - Peppermint & Chocolate | JavaCupcake.com

It’s Day 3 of 12 Days of Cookies!  If you’ve been following along, then you’ve already seen my Frosted Sugar Cookies & Christmas Tree Peanut Butter Blossoms.  Today, I’m bringing you a classic, Holiday Spritz cookies!

I’ve been making spritz cookies for at least 30 years.  Every year, my Mom would get out the old, metal cookie press and we’d make several dozen of these buttery cookies.  Of course, the recipe came from the Betty Crocker Cooky Book , but sometimes we’d mix things up and add different flavoring.

This year, I made a peppermint and a chocolate Holiday Spritz cookie.  For the peppermint spritz, I dyed half the dough red to create a fun swirl in the cookies.  For the chocolate, I added dark chocolate cocoa powder to the dough to create the subtle hint of chocolate.

Both are so buttery and delicious… and I think my favorite Christmas cookie, ever. You can’t go wrong with simple.

Chocolate Holiday Spritz Cookies | JavaCupcake.com

I wondered though, what is the history of the spritz cookie?  I mean… it’s history must go back further than my 1960’s cookbook.

According to the Baker’s Field Guide to Christmas Cookies,  “spritz” is a German word that means “to squirt or spurt”.   Which is exactly how you make these cookies.   A cookie press or a pastry bag with a tip are needed to squirt the dough onto a baking sheet in various shapes.

In Germany, the spritz cookie is known as a Spritzgebäck and is made with  flour, sugar, eggs and butter and is crisp, delicate, slightly dry and buttery.  Spritzgebäck cookies originated during the Medieval European period and were derived from the gingerbread cookie Lebkuchen in the 1500s.  Since then, the spritzgebäck became a household tradition during the holidays.  (Source: ifood.tv)

Peppermint Holiday Spritz Cookiee | JavaCupcake.com

Pretty interesting!  I’ve been making a cookie for 3 decades that originated in the country I currently live in!  How sweet!

Enjoy!

Holiday Spritz
 
Serves: 4-5 dozen cookies
Ingredients
  • 1 cup unsalted butter, room temperature
  • ⅔ cup sugar
  • 3 egg yolks
  • 2½ cups all-purpose flour
  • ½ tsp peppermint extract
  • 1oz unsweetened chocolate, melted
  • red gel food coloring
  • red sugar crystals
  • red cinnamon candy balls
  • holiday colors sprinkles
Instructions
  1. Preheat oven to 400 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter and sugar for about 3 minutes.
  3. Add the eggs, one at a time and mix until smooth. Scrape the sides and bottom of the bowl to ensure all the egg has been incorporated.
  4. In three parts, add the flour and mix until just combined. Scrape the bowl.
  5. Separate the dough into two parts and remove half to another bowl.
Peppermint Cookies
  1. With the remaining half, add the peppermint extract and mix until combined.
  2. Remove half of the peppermint dough and set aside. With the remaining peppermint dough, add red gel food coloring and mix until incorporated.
  3. Fit a cookie press with a flower patterned disc. Push the white peppermint dough into one side of the barrel of the cookie press, pushing against the wall of the press. Add the red peppermint dough to the other side.
  4. Force the dough through the cookie press onto a prepared baking sheet.
  5. Sprinkle red sugar crystals onto each cookie.
  6. Bake 6-8 minutes or until set. DO NOT over-bake or allow to brown.
  7. Cool on cookie sheet for 1 minute before removing to a wire rack to cool completely. While still on the cookie sheet, press a red cinnamon candy ball into the center of each cookie.
Chocolate Cookies
  1. With the remaining cookie dough, mix in the melted chocolate.
  2. Fit a cookie press with a tree patterned disc. Fill the barrel with the chocolate dough.
  3. Force the dough through the cookie press onto a prepared baking sheet.
  4. Sprinkle holiday sprinkles onto each cookie.
  5. Bake 6-8 minutes or until set. DO NOT over-bake or allow to brown.
  6. Cool on cookie sheet for 1 minute before removing to a wire rack to cool completely.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Friday!

12 Days of Cookies - Day 3 | JavaCupcake.com

 

12 Days of Cookies – Day 2: Christmas Tree Peanut Butter Blossoms

Decorated as Christmas trees, these holiday cookies are a fun twist on the classic peanut butter blossoms and are perfect for your cookie swap or holiday party!

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

Today is Day 2 of 12 Days of Cookies on Java Cupcake!  On Day 1 I brought you beautiful Frosted Sugar Cookies and today I’ve got a classic cookie for you… with a twist!

Peanut Butter Blossoms are one of my most favorite cookies to make during the Christmas season.   Maybe it’s because peanut butter and chocolate is my most favorite flavor combination IN THE WORLD… or maybe it’s because they’re just so cute… or maybe it’s because they’re just so darn easy to make!

It’s probably all of the above.

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

I’ve been making these cookies for as long as I can remember.  Sometimes, I’d even make them when it wasn’t Christmas, but that somehow just felt wrong.  So, that didn’t happen that often.

But this year, I was inspired to do something a little bit different with these cookies.  Spice things up a bit and get creative!  I turned the traditional cookies into super fun, super cute Christmas Tree Peanut Butter Blossoms! It was super easy too! All I needed was green frosting and holiday sprinkles!   They took just a few minutes to decorate but they create an immense impression!

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

These Christmas Tree Peanut Butter Blossoms would be perfect for a holiday party, cookie swap or on your cookie platter for Christmas!

Festive.  Fun. Delicious!

Enjoy!

Christmas Tree Peanut Butter Blossoms
 
Prep time
Cook time
 
Serves: 4 dozen cookies
Ingredients
  • 48 Hershey's Kisses chocolate candies
  • ½ cup shortening (I used Crisco)
  • ¾ cup Peanut Butter
  • ⅓ cup sugar
  • ⅓ cup light brown sugar, packed
  • 1 egg
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ sugar, for rolling
  • green frosting
  • red, green, & white holiday sprinkles
  • disposable piping bag fitted with a Wilton #4 piping tip
Instructions
Cookies
  1. Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended.
  3. Add ⅓ cup granulated sugar and brown sugar; beat until fluffy.
  4. Add egg, milk and vanilla; beat well.
  5. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  6. Shape dough into 1-inch balls. Roll in sugar and place on prepared cookie sheet.
  7. Bake 7-8 minutes or until lightly browned.
  8. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Assembly
  1. NOTE: Cookies must be completely cooled & chocolate hardened before decorating.
  2. Fill the prepared piping bag with green frosting.
  3. Starting at the base of the Hershey Kiss, pipe a line of frosting that swirls up & around to the top of the kiss.
  4. Immediately sprinkle with holiday sprinkles.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

12 Days of Cookies - Day 2  | JavaCupcake.com

12 Days of Cookies – Day 1: Frosted Sugar Cookies

Traditional sugar cookies frosted with buttercream and dressed up for the holiday make these Frosted Sugar Cookies the perfect Christmas treat!

Holiday Frosted Sugar Cookies #12DaysOfCookies | JavaCupcake.com

Every Christmas I make dozens of cookies.  Dozens upon dozens upon dozens.  I make everything from peanut butter blossoms to chocolate crinkles to thumbprints and of course, sugar cookies.

If you’ve been reading JavaCupcake for a while, you’ll know I’ve posted the recipe for these sugar cookies many times and for many different occasions or holidays.  This recipe is the perfect sugar cookie recipe and it comes out beautifully every time I make it.  It also comes from the cookbook my mother and I used to bake from when I was kid.

So this recipe has sentimental value.  A lot of it.  These sugar cookies are one of the first things I can remember baking with my Mom as a kid.  She made making these every Christmas a tradition… one that I’ve carried on to my family.

And some day, I’ll pass on the cookbook to my daughter so that she can teach her daughter to bake sugar cookies.

Holiday Frosted Sugar Cookies #12DaysOfCookies | JavaCupcake.com

Since I wanted to make these frosted sugar cookies special for Christmas, I used a basic round cookie cutter to shape the dough.  When we’re making these cookies for Santa, was use different shapes of cookie cutters… like trees, snowflakes, stars, etc… but I wanted these to be the same in size and shape to show you how easy they’d be to make for your holiday party.

Aren’t they just beautiful in red and green?  Simple, yet perfect for a Christmas party or cookie exchange.  Honestly, I think they look a lot like I bought them in a bakery shaped this way.

Enjoy!

Frosted Sugar Cookies
 
Prep time
Cook time
 
Serves: 2 dozen cookies
Ingredients
Cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
Buttercream Frosting
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • up to ⅓ cup heavy cream
  • Red & Green gel food coloring
  • Red, green & white sugar pearls
Instructions
Cookies
  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about ⅛" thick. Cut out 3" circles with a cutter and place on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.
Buttercream
  1. In the bowl of a stand mixer, cream the butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to ½ cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Whip on high for 2 minutes.
  6. Separate frosting into two bowls. Color one with red and another with green gel coloring.
Assembly & Storage
  1. Frost half the cookies with red and the other half with green.
  2. Sprinkle sugar pears on top of the frosting.
  3. Store in an air tight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted on Black Friday!

12 Days of Cookies - Day 1 | JavaCupcake.com

 

 

Cinnamon Chocolate Chip M&M Cookies

A twist on the traditional chocolate chip cookie, these Cinnamon Chocolate Chip M&M Cookies are full of flavor, chocolate and are sure to please everyone!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

If you’ve been reading Java Cupcake for a while, you may know I kind of have an obsession with buying seasonal candy for baking.  Yesterday, I may or may not have bought 10 bags of Christmas candy.  Ya, I know.  I may have a problem.

Think there’s a Holiday Candy Lovers Anonymous group?  Maybe I should ask Crazy for Crust or Love From the Oven… they seem to have the same problem I do. #foodbloggerproblems

Anyhoo… I realized last week that I had bought Fall themed M&Ms and have yet to use them.  And with Thanksgiving just a few weeks away I figured I needed to jump on that train and make some cookies!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

Tonight, I’m Snack Mom for my daughter’s Girl Scout Troop.  I asked Emily what the other moms had been bringing for snack and she told me they had deli sandwiches, fruit, chips and drinks.

Woah.  That’s a lot of  “snack”.

My idea of a snack is cookies or fruit or popcorn or granola bars.  Something homemade, even.  So yeah… these girls won’t be getting deli sandwiches.  They’ll be getting cinnamon chocolate chip M&M cookies with milk.  Lots of cookies.  Lots of milk.

I started with my Perfect Chocolate Chip Cookie recipe for these cookies.  This recipe makes a cookie that’s crisp on the edges, chewy in the middle and has chunks of chocolate chips perfectly running through them.  Yeah… they’re bomb.   But, because it’s Fall… I wanted to add another layer of flavor to the cookies and decided to add cinnamon to the batter.  YUM!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com`

Also, because I didn’t have all day for these cookies, instead of chilling them in the refrigerator, I popped them in the freezer for a couple hours the baked them.  The butter int he dough just needed to bet set up enough so that the cookies didn’t run all over the pan when baking.   I place a couple extra M&Ms on top of each ball of dough, just to make them pretty and BAM… Cinnamon Chocolate Chip M&M Cookies!

Perfect for Girl Scouts.  Perfect for Fall.  Perfect.

Enjoy!

Cinnamon Chocolate Chip M&M Cookies
 
Prep time
Cook time
 
Serves: 4 dozen cookies
Ingredients
  • 4½ cups all-purpose flour
  • 2 tsps baking soda
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 2 Tbsps ground cinnamon
  • 1½ cups dark brown sugar, packed
  • 1 cup sugar
  • 24 Tbsp (3 sticks) unsalted butter, melted
  • 2 eggs + 2 egg yolks, large
  • 2 Tbsps vanilla
  • 1 bag M&Ms in Fall colors, divided
  • ¾ cup chocolate chips
Instructions
  1. In a large bowl, sift together the flour, cinnamon, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth.
  3. Add the eggs and vanilla and whisk until incorporated.
  4. Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
  5. Reserve ⅓ cup M&Ms then add the remaining with the chocolate chips and fold together.
  6. Cover with plastic wrap and freeze for 2 hours. If you have time refrigerate for at least 8 hours or overnight.
  7. When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 6 large balls of dough and place evenly on the prepared cookie sheet. Press 3-4 of the reserved M&Ms onto each ball.
  9. Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
  10. Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
  11. Repeat process with all the cookie dough.
  12. Eat warm! Store cookies in an air tight container for up to 5 days.

White Chocolate Molasses Cookies

A perfect Fall treat, these molasses cookies are topped with a thin layer of white chocolate and are thin, chewy and oh so delicious!

White Chocolate Molasses Cookies - thin and chewy molasses cookies topped with white chocolate | JavaCupcake.com

My parents were creatures of habit.  In their pantry they had stocked the same cookies all the time.  My dad loved Fig Newtons and my Mom loved Archway brand cookies.  I remember because I used to sneak into the cookies at night and enjoy one (or three) myself.

My favorites were always the molasses cookies.  Sometimes, my parents would buy the iced cookies and sometimes they would bring home the molasses cookies that were covered in sugar.  Either way, they were both super delicious.  They were chewy, full of flavor and so good with a big glass of milk.

I wanted to recreate those cookies at home but knew I probably couldn’t get them exactly the same as I remembered, so I thought I’d try for something similar .

These White Chocolate Molasses Cookies came pretty close to being just as good as the Archway ones.  My version is made with pumpkin pie spice and lots of sweet molasses and then they are topped with a thin layer of melted white chocolate.

White Chocolate Molasses Cookies - thin and chewy molasses cookies topped with white chocolate | JavaCupcake.com

Now, I don’t remember the Archway cookies being iced with white chocolate, but my version of the cookies are going to make my husband happy when he gets them in Afghanistan.  He loves white chocolate… so you can say I iced them in white chocolate for him.  :)

If you’re looking for more molasses flavored cookies, try my White Chocolate Gingerbread Blossoms.  They’re a small, round cookie topped with a dollop of white chocolate… similar to these cookies, but bite size and so good!

If you want a taste of your childhood – if it was anything like mine – then you’ll love these White Chocolate Molasses Cookies.

Enjoy!

UPDATE:  I sent my husband in Afghanistan a box of cookies for Christmas and he couldn’t stop raving about these cookies.  They were his favorite out of the entire box!  I guess if the hubby likes them… they’re definitely a winner!

White Chocolate Molasses Cookies
 
Prep time
Cook time
 
Serves: 3 dozen cookies
Ingredients
  • ¾ cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs, large
  • ½ cup molasses
  • 2 tsp vinegar
  • 1 Tbsp pumpkin pie spice
  • 3¾ cups all-purpose flour
  • 1½ tsps baking soda
  • ½ tsp salt
  • 12oz bag of white chocolate chips
Instructions
  1. Preheat the oven to 325 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure everything has been combined.
  3. One at a time, add the eggs and mix for 1 minute on high. Again, scrape the sides of the bowl.
  4. Add the molasses and vinegar and mix until combined.
  5. In another bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
  6. Add the flour mixture to the wet mixture and mix until it all comes together. Scrape the bottom of the bowl and mix again.
  7. Roll 2 Tbsp of dough into a ball and place 2" apart on your prepared cookie sheet.
  8. Bake 8-10 minutes.
  9. Cool on the pan for 3-5 minutes them remove to a wire rack to cool completely.
  10. Melt the white chocolate.
  11. Spread a thin layer of white chocolate onto each cooled cookie. Allow the chocolate to harden before serving or storing.
  12. Store cookies in an air tight container for up to 10 days.

Chunky Apple Sugar Cookie Sheet Cake Bars

Chunks of sweet honey crisp apples surrounded by cinnamon sugar cookie dough topped with whipped cinnamon buttercream make these Chunky Apple Sugar Cookie Sheet Cake Bars a must-bake dessert for your family!

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

My daughter has been eating apples a lot lately… almost one everyday.  She slices them, puts them in a bowl with a spoonful of peanut butter or sometimes with a couple slices of cheese.  Emily loves apples.

Her love of this crispy fruit got me to thinking about baking with them.   How could I incorporate the crunch and sweet flavor of a Honey Crisp apple into a dessert??  Hmm… a cupcake? Naw.  I’ve done that before.  Pie?  Yup, done that too.

Cookies?  YES! Winner! I haven’t made an apple cookie yet!

But wait… how about a cookie cake?

EVEN BETTER!

This chunky apple sugar cookie sheet cake bars, have a sugar cookie flavor with a cake-like texture but are loaded with chucks of sweet and crisp apples and tons of delicious cinnamon flavor.  I’ve topped them with a thin layer of whipped cinnamon frosting.

They get their name from the way they are baked… in a sheet cake pan and from their texture.  These bars definitely have the sugar cookie texture and flavor, yet they are thicker and have a crumb like a cake.

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

It’s a cookie. It’s a cake.  It’s a bar.  It’s a Cookie Sheet Cake Bar!

This would make a great treat for a pot-luck or party.  It can be sliced in any size and would be delicious with a scoop of vanilla or caramel ice cream on the side!  Ooohh!  Why didn’t I think of that before I took the pictures and ate 3 pieces?   ha ha ha

Yum.  Seriously.  These sugar cookie sheet cake bars are like a slice of apple pie, but better.  You need to try them!!!

Enjoy!

Chunky Apple Sugar Cookie Sheet Cake Bars
 
Ingredients
Bars
  • 2½ cups Honey Crisp apples, peeled and diced (about 1½ large apples)
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 5 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
Frosting
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ cup heavy cream
  • pinch of salt
Instructions
Bars
  1. Preheat oven to 350 F degrees. Spray with Pillsbury Baking Spray with flour a jelly roll pan or large, tall sided cookie sheet. Line with parchment paper and spray again.
  2. Prepare the apples by peeling, coring and dicing them into ¼-1/2" chunks.
  3. In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  4. While the butter and sugar are creaming, in another large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
  5. Add the eggs to the butter/sugar one at a time mixing well after each. Scrape the sides of the bowl several times to make sure all the egg has been incorporated.
  6. Mix in the vanilla.
  7. Slowly add the flour to the creamed mixture and mix on high until just combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  8. Add the apples and mix until they have been evenly distributed through the batter. N
  9. NOTE: The batter will be thick. Spread the batter evenly in the prepared pan.
  10. Bake 18-25 minutes or until the edges have browned and a toothpick comes out without any wet batter. You should see a few cookie crumbs stuck to the toothpick.
  11. Cool cookie bars in the pan on a wire rack until they are completely cool.
  12. Using the parchment paper, carefully lift the cookie out and place on a cutting board.
Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the powdered sugar, one cup at a time and mix on high until incorporated.
  3. Mix in the vanilla, cinnamon and the salt.
  4. Add the heavy cream and mix on high for 2 minutes or until light and fluffy.
Assembly & Storage
  1. Using an offset spatula, spread a thin layer of frosting over the top of the cooled sheet of cookie.
  2. Cut into squares.
  3. Sprinkle each square with a dusting of ground cinnamon.
  4. Store in an airtight container for up to a week.
Notes
Original recipe from The Seaside Baker

Roll and Cut Oatmeal Cookies with Pumpkin Filling

Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch, these cookies are uniquely amazing!

Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com

I think Betty Crocker was on to something with these cookies.  I’ve never seen, tasted or made anything quite like these roll and cut oatmeal cookies with pumpkin filling before.  The recipe comes from my favorite cookie cookbook…  Betty Crocker’s Cooky Book circa 1963.  I’ve made cookies from this book so many times, I’ve even blogged about this book before… but the recipes I’ve made have been ones I grew making, the recipes my Mom loved.

Not this time.

This time I took an adventure and I looked on every page of this cookbook until I found a cookie recipe that fit the current season in appearance and flavor… and more importantly I wanted something unique.  A cookie I had never seen before on Pinterest or other blogs. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com I’m certain I found just that with these cookies.  These cookies are so unique, they jumped off the page when I saw them in the book. What makes these cookies unique are that they’re a rolled and cut cookie AND they’re filled! Woah.  Rolled and cut oatmeal cookie dough?

Yup.  You read that correctly.

Have you ever rolled and cut oatmeal cookie dough before?  Because I certainly haven’t.  Surprisingly, this dough rolled very easily,  just needed a lot of flour on the counter so it didn’t stick. Rolled Oatmeal Cookies with Pumpkin Filling - Soft and chewy oatmeal & molasses cookies filled with sweet pumpkin and topped with a sugary crunch!  | JavaCupcake.com The original recipe didn’t call for this, but I topped the cookies with a sprinkling of Sugar in the Raw to add a sweet crunch to the cookie.  It turned out to be the perfect addition to the recipe and really rounded out the flavors and textures.

These roll and cut oatmeal cookies with pumpkin filling are sure to WOW and impress your family and friends with their unique shape and appearance and their flavor.

Try them, you won’t be disappointed!

Enjoy!

Roll and Cut Oatmeal Cookies with Pumpkin Filling
 
Prep time
Cook time
 
Serves: 18-20 cookies
Ingredients
Cookies
  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ cup light brown sugar, packed
  • ¾ cup shortening, cubed
  • 1 egg
  • ¼ cup molasses
  • 1 cup quick oats
  • ¼ cup Sugar in the Raw, for garnish
Pumpkin Filling
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • ½ cup sugar
  • 1 tsp pumpkin pie spice
Instructions
Pumpkin Filling
  1. In a bowl, whisk together the pumpkin puree, sugar and pumpkin pie spice.
Cookies
  1. Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of your stand mixer, combine the flour, salt and baking soda.
  3. Add the cubed shortening and mix on medium speed until the dough has a coarse meal consistency.
  4. Mix in the sugar, egg and molasses until combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  5. Add the oats and mix until evenly distributed.
  6. Roll dough out ⅛" thick onto a lightly floured board. Cut with 2⅝" round cutter. Place half the rounds on the prepared cookie sheet.
  7. Put 1 heaping teaspoon of pumpkin pie filling in the center of each round on the cookie sheet and spread just to the edges. NOTE: You do not want the filling to go to the edges or off the side.
  8. Using a small star cutter, cut the center of the remaining discs out. Place the cut disc on top of a filled disc on the prepared cookie sheet.
  9. Using your index finger, press the edges closed to seal.
  10. Brush a very light layer of water onto each cookie and sprinkle Sugar in the Raw over just the dough, not the filling. The water will help the sugar stick to the dough.
  11. Bake for 11-13 minutes or until the bottom edges and tops begin to turn golden brown. At about 11 minutes, gently lift up one of the cookies and check the bottom... if it's golden, they are done.
  12. Immediately remove the cookies to a wire rack to cool.
Storage
  1. The cookies are hard the first day and are great to dunk in tea. They will be come softer and actually taste better on day 2.
  2. Store in an air tight container for up to 4 days.
Notes
Original recipe from Betty Crocker's Cooky Book.

Chocolate Chip Fudge Cake

Rich chocolate fudge sandwiched between four layers of brown sugar chocolate chip cake topped with vanilla buttercream, fudge splatter and chocolate chips for garnish… this cake is sure to satisfy any chocolate fudge lover in your life!

Chocolate Chip Fudge Cake | JavaCupcake.com

There’s no real reason why I made this cake.  I mean, I’m sure I could come up with a half a dozen excuses why I made this cake.  Actually, that sounds like fun.  Let’s so that! Why I made a Chocolate Chip Fudge Cake…

  • It’s Sunday
  • It’s raining
  • I love cake
  • Chocolate chips are delicious
  • I love cake
  • I needed something new for the blog this week
  • I love cake
  • Fudge – om nom nom
  • My kids needed dessert after dinner tonight
  • My kids love cake

See! Lots of excellent reasons why I needed to make this cake today!

Chocolate Chip Fudge Cake | JavaCupcake.com

Now, let me tell you a little bit about this cake…  It’s a “reverse” cake… meaning you put the dry ingredients into your mixing bowl first then add your wet.  The cake is made with a touch of brown sugar and lots of  Gharidelli 60% cocoa bitter-sweet chocolate chips.  I cut the two layers in half to create four then filled them with thick, delicious chocolate fudge.  I topped the cake with whipped vanilla bean buttercream and garnished it with more chocolate chips and lots of fudge drizzles.

Om.

Nom.

Nom.

Nom.

If you love chocolate chips and fudge as much as I do, then you will definitely love this cake! I think the fudge inside adds even more chocolate flavor to the already amazing layers of cake!

And this fudge sauce… oh em gee.  Whatever you don’t use on this cake, keep!  Warm it and drizzle it over ice cream, chocolate chip cookies, strawberries.  So many uses and so incredibly delicious.

Rich, thick, fudgey goodness.

I may have eaten a spoonful or three. Shhh.  Don’t tell my waist line. Ha!

Chocolate Chip Fudge Cake | JavaCupcake.com

If you need a super fun, unique cake for your next party or special occasion… heck if you want a cake for Sunday dessert… make this chocolate chip cake!  You won’t regret it!

Enjoy!

Chocolate Chip Fudge Cake
 
Prep time
Cook time
 
Serves: 1 4 layer 6-inch cake
Ingredients
Chocolate Chip Cake
  • 9Tbsp unsalted butter, room temperature and cubed
  • ¾ cup buttermilk, room temperature
  • 4 egg whites, 1 egg, room temperature
  • 2 tsp vanilla extract
  • 1¾ cup cake flour
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1¼ cups Gharidelli 60% semi-sweet chocolate chips tossed in 1 Tbsp AP flour
Fudge Sauce
  • ⅔ cup heavy cream
  • ½ cup light corn syrup
  • ⅓ cup light brown sugar, packed
  • ¼ cup Hershey's dark chocolate cocoa powder
  • ¼ tsp salt
  • 7oz Gharidelli 60% bitter-sweet chocolate chips, divided
  • 2 Tbsp unsalted butter
  • 1 tsp vanilla extract
Whipped Vanilla Bean Buttercream
  • 1 cup unsalted butter, room temperature
  • 2 lbs powdered sugar, sifted
  • ½ cup heavy whipping cream
  • seeds of 1 vanilla bean
  • 1 Tbsp vanilla extract
  • ⅛ tsp salt
  • chocolate chips, for garnish
Instructions
Chocolate Chip Cake
  1. Preheat oven to 350 F degrees. Grease, line with parchment paper, grease again and flour 2 6in round cake pans.
  2. In a bowl, measure whisk together the eggs, vanilla and buttermilk. Set aside.
  3. In the bowl of your mixer, combine the flour, granulated and brown sugars, baking powder, and salt on low speed for 1 minute.
  4. Add the cubed, room temperature butter and mix on medium speed until it resembles a coarse meal.
  5. In two parts, add the wet mixture and mix together about 10 seconds.
  6. Remove the bowl from the mixer and add the chocolate chips coated in flour.
  7. With a rubber spatula, scrape the sides of the bowl and fold in the chocolate chips.
  8. Pour half of the batter into each pan.
  9. Bake for 40-45 minutes on the center rack of your oven or until the cakes are golden brown and a toothpick comes out clean.
  10. Cool on a wire rack for 10 minutes before removing the cakes from the pans. Once the cakes have been removed, cool them completely on the wire rack.
Fudge Sauce
  1. In a large pot over medium-high heat, add half the chocolate chips, heavy cream, corn syrup, sugar, cocoa powder and salt. Stir until all the chocolate has melted.
  2. Reduce heat to low and simmer for about 5 minutes.
  3. Add the butter and vanilla and stir until melted.
  4. Add the remaining chocolate chips and stir gently until they have melted.
  5. Pour into a glass bowl to cool completely.
Whipped Vanilla Bean Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and beat until smooth. Mix in the vanilla seeds, extract and salt.
  3. Add the rest of the powdered sugar and beat again until smooth.
  4. A tablespoon at a time, add the heavy whipping cream until you reach your desired consistency. Add more or less depending on how thick or thin you want your frosting.
  5. Whip frosting on high for 2-3 minutes.
Assembly
  1. Place first layer of cake onto a piece of wax paper on top of a spinning cake decorating stand.
  2. Pipe around the edge of cake creating a dam for fudge.
  3. Spread a 2 Tbsp - ¼ cup of fudge sauce over the top of the cake on the inside of the frosting dam.
  4. Place second layer of cake and repeat with frosting damn and fudge.
  5. Then place third layer of cake on top and frosting and fill.
  6. Finally, place the top layer on the cake.
  7. Add a thin layer of frosting to the outside of the cake - this is the crumb coat. Place cake in the freezer for about 20 minutes to set.
  8. Spread an even layer of buttercream on the outside of the cake.
  9. Reheat the chocolate fudge until it's thin. Dip a spoon into the fudge sauce and splatter it across the top of the cake.
  10. Garnish with a pile chocolate chips in the center.
Notes
Fudge sauce originally from Created by Diane .