Mint Chocolate Chip Cookies

Just in time for St. Patrick’s Day, these chewy Mint Chocolate Chip Cookies are a twist on my original chocolate chip cookie with a fresh minty taste!  You’re going to love them!

Mint Chocolate Chip Cookies | JavaCupcake.com

I’m not one to go crazy for St. Patrick’s Day.  Why you may ask?  Well, because…

  1. I don’t believe in Leprechauns.  There are enough Easter bunnies, tooth fairies and Santa’s to worry about.
  2. It’s another holiday that I feel I don’t need to celebrate just because Target wants me to and
  3. I’m not even Irish.  Well, okay I might be like a 1/16 Irish, but that doesn’t count.

Mint Chocolate Chip Cookies | JavaCupcake.com

I do, however, believe that chocolate chip cookies are good idea all the time.  Especially when they’re this delicious and so simple to make!

For these cookies, I took my Perfect Chocolate Chip Cookies recipe and tweaked it just enough to make something new and even tastier.  I switched up the sugar ratios, used semi-sweet chocolate chips, mint extract and of course, added green food coloring!

Mint Chocolate Chip Cookies | JavaCupcake.com

So, if you’re like me and you don’t want to jump on the St. Patrick’s Day bandwagon but still want a delish treat for the holiday… make these Mint Chocolate Chip Cookies!

Happy Baking!

5.0 from 1 reviews
Chewy Mint Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2+ dozen
Ingredients
  • 2¼ cups flour
  • 1 tsp baking soda
  • 1½ tsp cornstarch
  • ½ tsp salt
  • ½ cup dark brown sugar, packed
  • ¾ cup sugar
  • 12 Tbsp unsalted butter, melted
  • 1 egg + 1 egg yolk, large
  • 1 Tbsp mint extract
  • 1 cup semi-sweet chocolate chips + extra for garnish
  • Green gel food coloring
Instructions
  1. In a large bowl, sift together the flour, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the melted butter and continue whisking until smooth.
  3. Add the eggs, mint extract and green gel coloring 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. Add the chocolate chips and fold together.
  6. Cover with plastic wrap and freeze for 1-2 hours or until firm.
  7. When you’re ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 8 balls of dough, press down flat and place evenly on the prepared cookie sheet. Press 3-4 extra chocolate onto each ball for garnish
  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.

 

Stamped Winter Sugar Cookies

Take your sugar cookies to the next level by using these super cute cookie stamps by Core Kitchen!  With a little effort, time and the right tools, you can create these Stamped Winter Sugar Cookies that are not only delicious, but almost too cute to eat!

StampedWinterSugarCookies-21

Over the holidays, Core Home surprised me with a gift of cookie stamps from their Core  Kitchen line.  I have been making sugar cookies for years with cookie cutters, but I’d never thought to use cookie stamps.  Maybe it’s because I’d never seen stamps as cute as these from Core!

StampedWinterSugarCookies-68

I was immediately inspired to bake up a batch of cookies and get to decorating!  It took a little bit of trial and error to figure out exactly how to use these stamps.  I chose to use the winter themed pack first.  The set included a bamboo stamp with three silicone templates including a snowman, snowflake and winter hat.  So adorbs, right!? And those snowflakes…. can we say FROZEN cookies!? Seriously… how perfect would those be for a Frozen themed party?!  The instructions on the packaging were a little ambiguous so I wasn’t quite sure how to start.  But, after some practice I mastered it and my turned out so cute!

StampedWinterSugarCookies-16

The biggest take-away I got from my practice was to stamp the dough before cutting out the shapes.  At first, I was cutting the dough with the round cutter then stamping, but I found that pressing the stamp into the dough after cutting created a distorted shape because of the pressure from the stamp.  Then, I decided to press the stamp into the dough just after I rolled it out to 1/8″ or so.  The dough had less space to move and distort because it was still in one big piece. Cutting the circles after stamping created perfectly round cookies every time!

I had no plan when it came to decorating these cookies.  I basically took each stamp shape, the supplies I had in my baking closet and went with it.  I did decide that the less colors I need to make would be easier, so I stuck to the white and blue theme for all of them.  And, instead of having to pipe eyes, nose and buttons on the snowman, I used the sprinkles I had in my baking cabinet.

StampedWinterSugarCookies-41

When you use these stamps to make your cookies, I’d suggest doing the same as far as your approach to decorating is concerned.  You don’t have to make yours exactly like mine… yet use your imagination and the tools you have at your disposal guide you to the perfect design.

At the end of this process, I just stared at the cookies.  I could not believe I had made them.  The process was simple, not as difficult as I expected and so much fun!  I was truly impressed with how easy the Core Kitchen Cookie Stamps made creating stunning cookies!

StampedWinterSugarCookies-42

Needless to say, I asked Core to send me more stamps.  So you can count on seeing more of these types of cookies over the next year!  I can’t wait to get them and start using them!

As of today, writing this post, these cookie stamps can be found only at JoAnn Fabric & Craft Stores.  JoAnn does have three of eight collections available online for sale, so you can get started with those!  But check out all the designs below… aren’t they awesome!?!?

cookiestampsbycoreCore Kitchen has set up a website for their Cookie Stamps, but have not yet made them available for sale online.  I have been in contact with them and they hope to get an online store up and running soon!

Happy Baking!

Winter Sugar Cookies
 
Author:
Recipe type: Dessert
Serves: 2 dozen cookies
Ingredients
Cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • ½ tsp almond extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • Core Bamboo Cookie Stamps
  • 3⅛" round cutter
Buttercream
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 lb powdered sugar, sifted
  • ¾ cup heavy cream
  • 1 tsp almond extract
  • pinch of salt
For Decorating
  • blue & black gel food coloring
  • Disposable piping bags
  • Wilton piping tips #2/3/4 and #16/17
  • Orange jimmies
  • Blue nonpareils
  • Blue and white sugar crystals
  • Large black sugar pearls
Instructions
Cookies
  1. Preheat oven to 400F degrees. Line baking sheet with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter and shortening. Add the sugar and mix on high 2 minutes until combined.
  3. One at a time add the eggs and mix until combined. Turn mixer to high and beat until light and fluffy, about 2 minutes. Mix in the almond extract.
  4. In another bowl, whisk together the flour, baking powder and salt. In two parts, add the flour to the wet mixture and mix until combined. Scrape the sides and bottom of the bowl to ensure you've incorporated everything and mix again if necessary.
  5. Chill the dough for at least an hour or until firm.
  6. On a floured surface, turn out the dough, sprinkle flour over the top and knead a few times until the dough is smooth.
  7. Roll the dough to ⅛" thickness. Press the cookie stamp into the dough to make an impression. Use the round cutter to cut a circle around the impression. Place the cookie on the prepared baking sheet. Repeat until all the dough has been used. You may want to keep the dough chilled between batches to keep it from getting too soft.
  8. Bake cookies for 5-7 minutes or until the edges and bottoms just being to brown. Do not over bake! Allow the cookies to cool on the baking sheet 2-3 minutes before removing to a wire rack to cool completely.
Buttercream
  1. In the bowl of your stand mixer cream together the butter and shortening.
  2. Add the sugar and mix until combined. The mixture will be thick at this point.
  3. Add ½ cup of the heavy cream, the extract and salt and beat until completely combined for about 2 minutes. You'll want a consistency that's thin enough to pipe through a very small piping tip. Add up to ¼ cup more heavy cream to get this consistency.
  4. Remove ¼ cup of frosting and tint it black. Divide the remaining frosting in half and tint one half blue. Leave the remaining frosting white.
To Decorate
  1. Fill piping bags attached with the #2, #3 or #4 small round Wilton piping tip (I used all three, but what you're comfortable with will be what you should use) with the black and blue buttercream. Reserve a small amount of white and put the remaining in a bag with the small round tip. Put the reserved white in a bag fitted with the #16/17 small star/flower tip.
  2. SNOWFLAKES: Fill in the main snowflake with blue buttercream using the small round tip. Sprinkle the blue with blue sugar crystals. Using the white buttercream and the small star tip, pipe the outter edge impressions with a star. Sprinkle the white with white sugar crystals.
  3. SNOWMEN: Using the white frosting, fill in the head and body of the snowman. Be careful not to pipe over the eyes and nose or where the hat will be. Sprinkle white sugar crystals over the white. Use the black and pipe on the hat. Finally, use the blue and pipe the scarf then sprinkle blue sugar crystals on the scarf. Use the blue nonparallels as eyes, orange jimmies as the nose and large black sugar pearls as the buttons. You may need to "glue" these pieces on with a bit of frosting.
  4. BUNDLE UP: Fill in the winter hat with blue frosting. Sprinkle with blue sugar crystals. Using the white frosting with the star tip, pipe on the three balls on the base of the hat and the large ball on top. Sprinkle the white with white sugar crystals. Using the white frosting and the smallest tip you have, pipe frosting into the "Bundle Up" and sprinkle with white sugar crystals.
  5. Allow the cookies to sit for at least 8 hours (preferably overnight) before stacking for storage. Store in a plastic bakery box with a lid for up to 3 days.

 

Biscoff Stuffed Snickerdoodles

Is there anything better than a fresh, hot from the oven cookie? Probably not. Well, maybe if it’s stuffed with Biscoff… right? These jumbo Biscoff Stuffed Snickerdoodles are rich, chewy and simply delicious!

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

 

Who can say no to something called “cookie butter”? Especially when it’s baked into such treats as Caramel Biscoff Brownies, Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes? The taste is similar to a sophisticated peanut butter, but this delicious spread is made from cookies, not nuts. It was born in Belgium on a reality television show and became wildly popular almost overnight. Soon, recipes for sweets made with Biscoff
cookies spread went viral and Americans everywhere were clamoring for the stuff. Lotus Bakeries obliged, and the spread is now available nationwide.

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

My sweet bloggy friend, Katrina, author of the new cookbook The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More and owner of the blog, In Katrina’s Kitchen has created the ultimate snickerdoodle!  This cookie is filled with Biscoff Cookie Spread and covered in cinnamon and sugar.  Every bite oozes with the irreplaceable flavor of cookie butter deliciousness.

We can’t forget to mention that these Biscoff Stuffed Snickerdoodles are JUMBO size!  One cookie is equal to at least 2, probably 3 regular size cookies.  So you really only need one to satisfy your cravings! (Okay… maybe 2!)

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

Katrina’s recipe is super easy to follow.  Her directions are simple and straight to the point and a truly no-fail.  A beginner or a seasoned baker could make these cookies with no problem!

A few tips I took note of when I made these cookies…

  • Use an ice cream scoop to measure out the entire amount of dough you’ll need for 1 cookie.  Divide that in half and make two discs of dough then fill one disc with Biscoff and place the second half on top. Finishing the cookie as Katrina describes. Making one cookie from start to finish seemed easier than doing each step one at a time for all the cookies.
  • I baked for exactly 12 minutes and they were perfect.  Sprinkling extra sugar/cinnamon on top made the top of the cookies even more scrumptious looking too!
  • The recipe said it would make 18 cookies, but I only got 16.  Maybe mine were a little too big.  Oh well :)

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

Make sure to follow Katrina & Biscoff on the web for more deliciousness!
In Katrina’s Kitchen:  Blog | Facebook | Twitter | Pinterest | Instagram | Google+
Biscoff:  Website | Facebook | Twitter | Pinterest

BUY Katrina’s cookbook here: The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More

Biscoff Stuffed Snickerdoodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 18
Ingredients
  • 3 cups all-purpose flour
  • 1tsp baking soda
  • 2tsp ground cinnamon
  • ¼tsp salt
  • 2tsp cream of tartar
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1tsp vanilla extract
  • ½ cup Creamy Biscoff Spread
  • Cinnamon sugar (1/3 cup granulated sugar + 2tsp ground cinnamon)
Instructions
  1. Preheat oven to 375F degrees.
  2. Whisk together the flour, baking soda, cinnamon, salt and cream of tartar. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2 minutes until light and fluffy.
  4. Add the egg and vanilla and mix until incorporated.
  5. Slowly add in the dry ingredients to the wet and mix until just combined.
  6. (See my notes above). Using a cookie scoop, place 6 rounded tablespoons on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Gently press dough into discs. Top with approximately 1tsp of Biscoff Spread then top with another disc of cookie dough. Pinch the seam with your fingers to seal in the Biscoff Spread. Roll in cinnamon sugar and return to the baking sheet.
  7. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Sprinkle each cookie with more cinnamon sugar if desired.

GIVEAWAY!

Want to make more of Katrina’s delicious Biscoff recipes?  Enter to win a copy of her book by simply filling out the widget below!

One winner will be sent a copy of The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More by Katrina Bahl.  Open to all who have a USA mailing address.  Winner will be announced on January 16, 2015.

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Gluten Free Spritz Cookies

Celebrate the holiday season with all your friends and family with these delicious gluten-free Spritz cookies!

Gluten-free Spritz Cookies | JavaCupcake.com

No one in my family needs to eat gluten-free, so I don’t typically buy the ingredients necessary to bake that way.  Recently, my good friend Rachel of the blog Glitter & Bow decided to change her diet and eat according to her blood-type.  One of the changes she implemented was cutting out gluten.

This made things (selfishly) hard for me this Christmas because I love giving the gift of baked yummies as gifts.  I gifted her a loaf of gingerbread, but sadly she couldn’t enjoy any of it.  Her husband however did, so it didn’t go to waste.  I knew I needed to bake my friend something she could eat and enjoy! Spritz cookies have very few ingredients, so I thought they’d be perfect to try out as gluten-free.

Gluten-free Spritz Cookies | JavaCupcake.com

My friend Deb had given me a bag of Cup 4 Cup gluten-free flour a while back and I had yet to bake with it, so I thought this was the perfect time to do so.  These cookies cake out almost perfect!  I had to adjust the baking time down after the first batch in the oven because they bake very quickly.

I also think next time, I’ll double the amount of almond extract I use.  I love a spritz cookie that packs a huge flavor punch.  But don’t let that deter you from making these spritz, they were so delish!  I could barely tell the difference in texture and flavor!

Gluten-free Spritz Cookies | JavaCupcake.com

A little more about Cup4Cup from their website

“Our founder, Chef Lena Kwak, developed Cup4Cup while serving as Research and Development Chef in the kitchen of the famed French Laundry in Yountville, CA. She and her mentor, Chef and Owner Thomas Keller, knew they had stumbled upon something special when a guest tasted Lena’s gluten-free brioche and cried with joy because she hadn’t tasted bread in seven years. They knew this was a product that had to be shared.

Today, Cup4Cup isn’t just great-tasting gluten-free flour, it’s a great-tasting flour for everyone. Our name comes from Cup4Cup’s ingenious ability to replace all-purpose flour and whole wheat flour (with our new Wholesome Cup4Cup) in traditional recipes, cup for cup, which makes it simple to translate your favorite recipes for everything from cookies to biscuits, cakes to quick breads, and never know the difference.”

Gluten-free Spritz Cookies | JavaCupcake.com

You can also connect with Cup4Cup on Facebook, Instagram and Twitter!

I also wanted to try the recipe with almond flour, since I had baked with it before and thought the almond flavor would be awesome.  The almond flour I used was a German brand, which is a lot less expensive than what you can buy in the states.  The almond flour spritz spread a lot when baking, had a cakey texture, fell apart and just were not pretty.  I won’t be sharing that recipe today.  :)

So, since the almond flour did not work at all in this cookie recipe, I think I’ll just stick to using Cup4Cup in the future!  It’s an amazing alternative to all-purpose flour for our gluten-free friends and family!

Gluten-free Spritz Cookies | JavaCupcake.com

Giveaway!

And to get you excited for gluten-free baking, Cup4Cup is giving away 2 of their amazing products to one JavaCupcake reader!

One person will win:

To enter, simply fill out the information below!  Giveaway open to those with USA mailing addresses only.  Winner will be chosen Jan. 30, 2014.

5.0 from 3 reviews
Gluten Free Spritz Cookies (with gluten-free flour)
 
Author:
Recipe type: Dessert
Ingredients
  • ½ cup (8oz or 113g) unsalted butter
  • ⅓ cup (70g) granulated sugar
  • 25-27g egg yolk (about 1½ egg yolks), lightly beaten
  • ½ tsp almond extract
  • 1 tsp heavy cream or whole milk
  • 185g Cup4Cup Original Gluten-free Flour Blend, sifted
  • Wilton Leaf Green gel food colorin
  • Wilton candy holly leaves & red balls
  • Cookie press with wreath cutout
Instructions
  1. Preheat oven to 400F degrees.
  2. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar.
  3. Add the egg yolk, cream and extract and mix until combined. Scrape the sides of the bowl.
  4. Slowly add the gluten-free flour and mix until completely incorporated. Add 2-4tsp more flour until the dough no longer sticks to the paddle attachment.
  5. Fill the cookie press fitted with the wreath cut out with the dough and chill for 10 minutes in the freezer.
  6. Press the dough onto a baking sheet. Do not line or grease the baking sheet - the cookies will not stick to it if you do.
  7. Place the holly leaves and red balls on the each wreath.
  8. Bake for 4 minutes or until the bottom begins to brown.
  9. Cool on the baking sheet for a minimum of 5 minutes before removing carefully to a wire rack to cool completely.
Notes
Helpful Tips:
Measure all ingredients carefully and by weight. This will ensure the proper consistency of the dough to make the perfect spritz cookie.

If the dough is sticking to the cookie press, try these tips..
-Add a teaspoon of flour at a time and mix into the dough until the dough no longer sticks to the beater.
-Chill the dough until firm.
-Do not line the baking sheet with any paper or grease. The dough needs the surface of the baking sheet to stick to.

Make sure to allow the cookies to almost cool completely on the baking sheet before removing them. The gluten-free flour is very fragile and the cookies will break if you try to move them too quickly.


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Easy Holiday Chocolate Chip Cookies

Kick things up a notch for the holidays by baking these Easy Holiday Chocolate Chip Cookies!  A festive twist on a classic cookie perfect for your Christmas cookie plate!

Easy Holiday Chocolate Chip Cookies | JavaCupcake.com

I’m super excited to be participating in The Great Food Blogger Cookie Swap for the fourth year in a row!  Check out 2013’s Apple Snickerdoodles, 2012’s Candy Cane Crinkle Blossoms and 2011’s Grinch Cookies!

This year I’ve taken my favorite chocolate chip cookie recipe and gave it a special holiday twist!  I added a few spices like cinnamon and nutmeg and decorated them in festive red and green colors!  A touch of sprinkles on the top brings it all together!

Easy Holiday Chocolate Chip Cookies | JavaCupcake.com

Sometimes, it feels as though Christmas cookies need to be super fancy and creative in order to be made during the holidays.  Not true!  I love these chocolate chip cookies any time of the year because they’re simply perfect!

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The 4rd Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen brings together food bloggers from around the world in celebration of all things cookie. Last year we had over 620 bloggers participate and raised over $14,000 for Cookies for Kids’ Cancer. That’s a lot of cookies doing a lot of good!

For more info or if you want to participate next year, visit The Great Food Blogger Cookie Swap‘s website!

Easy Holiday Chocolate Chip Cookies | JavaCupcake.com

This year my Easy Holiday Chocolate Chip Cookies went to The Chocolate Cult, Sweet Potato Bites and NY FoodGasm!  I hope they enjoyed these cookies as much as I did!

Since it’s a swap, I also got cookies too!  I received Brown Butter Chocolate Chip Cookies with Sea Salt from Sophia at NY FoodGasm (which were my FAVORITE – I didn’t share these at all with my family!).  And I got Salted Chocolate & Caramel Shortbread Cookies which my husband immediately stole and took to work to share with his soldiers from Heather at Majorly Delicious! Finally, were Oatmeal Lace Cookies from Marjory at The Dinner Mom – delicate and delicious! They were all so yum!

I can’t wait until next years swap!

5.0 from 2 reviews
Easy Holiday Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 7-8 dozen cookies
Ingredients
  • 4½ cups (590g) all-purpose flour
  • 2tsp (10g) baking soda
  • 3tsp (10g) corn starch
  • 1tsp (5g) salt
  • ½tsp (2g) nutmeg
  • 1tsp (3g) cinnamon
  • 1 cup (200g) light brown sugar
  • 1½ cups (325g) granulated sugar
  • 24Tbsp (340g) unsalted butter, melted
  • 2Tbsp (25g) vanilla extract
  • 2 eggs + 2 egg yolks (155g total)
  • 16oz bag of holiday colors chocolate chips
  • Red, green and white nonpareils (sprinkles)
Instructions
  1. In a large bowl, whisk together the flour, baking soda, corn starch, salt, nutmeg, and cinnamon.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the melted butter and vanilla and whisk until smooth.
  3. One at a time, whisk in the eggs and continue to whisk until completely incorporated.
  4. Pour the wet mixture into the dry mixture and whisk/blend until smooth and no clumps remain. The dough will be thick and sticky.
  5. Add the holiday chocolate chips and fold until evenly distributed.
  6. Cover with plastic wrap and freeze for 2-3 hours or until the dough is firm. Alternately, you can chill the dough in the fridge overnight.
  7. Once the dough is cold, preheat your oven to 350F degrees and line two baking sheets with parchment paper.
  8. Roll a 1in ball of dough in your hand and flatten slightly. Press the top of the ball into the nonpareils until lightly covered. You don't want too many sprinkles on top, so brush off any extra. Place the dough on the prepared baking sheet.
  9. Bake each tray for about 12 minutes or until the edges are lightly golden. Do not overbake! The cookies will puff up during baking but will collapse while cooling.
  10. Allow the cookies to cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.
  11. Store in an air tight container for up to 3 days.

Salted Caramel Peanut & Chocolate Chip Cookies

My comfort food is soft, chewy homemade cookies. And in very stressful times of my life, I tend to eat a lot of them. These Salted Caramel Peanut & Chocolate Chip Cookies are the perfect salty, sweet and chocolate cookie sure to cure any of life’s cravings.

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Salted Caramel Peanut and Chocolate Chip Cookies | JavaCupcake.com

These cookies may look like any other cookie, but trust me they aren’t.  Chewy in the middle, firm on the outside are the familiar textures of a great chocolate chip cookie, but what makes these cookies different is the addition of sea salt and Salted Caramel Peanuts!

When I saw the can of the Planter’s Salted Caramel Peanuts on the shelf at the commissary, I knew they’d be the perfect addition to a chocolate chip cookie.  They add a delicious amount of salty sweetness and a bit of a crunch that turn these cookies up a notch.

Salted Caramel Peanut and Chocolate Chip Cookies | JavaCupcake.com

Seriously, these Salted Caramel Peanut & Chocolate Chip Cookies are OUT OF THIS WORLD delicious.

I’ve made 4 dozen of them…. twice in the last month.   Yeah, we needed that many and yeah, they’re that good.

Salted Caramel Peanut and Chocolate Chip Cookies | JavaCupcake.com

Try them, you don’t be disappointed!

Happy Baking!

Salted Caramel Peanut and Chocolate Chip Cookies | JavaCupcake.com

Salted Caramel Peanut & Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: 4 dozen cookies
Ingredients
  • ⅔ cup unsalted butter, room temperature
  • ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped Planters Salted Caramel Peanuts
  • sea salt
Instructions
  1. In the bowl of your stand mixer, cream together the butter and sugars until fluffy.
  2. Add the egg and vanilla and beat on high for 2 minutes. Make sure to scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  3. In another bowl, stir together the flour, baking soda and salt then add this to the butter/sugar mixture. Mix on medium speed until incorporated.
  4. Add the nuts and chocolate chips and mix on low until combined.
  5. Chill in the freezer for 90 minutes.
  6. Preheat oven to 375 F degrees and line baking sheets with parchment paper.
  7. Scoop 1" balls of dough onto the baking sheet leaving 1½" between each. Sprinkle a small amount of sea salt onto the top of each ball.
  8. Bake 8 minutes or until golden brown. DO NOT OVER BAKE.
  9. Allow to cool on the sheet for 1 minute before removing to a wire rack to cool completely.

Red Currant Cookie Slices

Pairing a simple cookie dough with the tartness of red currant jam and the sweetness of glaze, these Red Currant Cookie Slices are a perfect cookie to enjoy with your morning coffee or afternoon tea!

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

Last week began #RedCurrantWeek and I had initially planned to share one new red currant recipe with you every day.  But life happened, I got busy getting my daughter to start high school this week that I just ran out of time!  Yikes!  So today, now that my beautiful daughter is off to her first day of her freshman year… I have a little bit of time to catch up on recipes for you!

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

These Red Currant Cookie Slices begin with a simple sugar cookie dough that I’ve spiced up with a dash of nutmeg.  If you don’t like nutmeg you could certainly omit it or substitute it for cinnamon but, I think it adds a little something extra to the cookie.

The center of the cookie is filled with a homemade Red Currant Jam that I made a few days before these cookies.  The jam is a very simple recipe and pairs perfectly with the dough for these cookies.  Of course, if you don’t have time to make your own jam, simply fill these cookies with your favorite store bought red currant jam or any flavor jam!

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

To add another layer of texture and flavor, I decided to make a lemon glaze for the top of the cookies instead of a plain or vanilla glaze.  The acidity of the lemon really adds another dimension of flavor to the cookies that makes the red currant flavor just explode in your mouth with each bite!

A quick note about assembly for these cookies:  Make sure not to press the well too deep into the dough before adding the jam.  They are very delicate and need a thick layer of cookie under the jam in order to keep their shape.

Happy Baking

Check out the other #RedCurrantWeek posts here:

Red Currant Cookie Slices
 
Prep time
Cook time
Total time
 
Serves: 3-4 dozen cookie slices
Ingredients
  • 250g unsalted butter, room temperature
  • 150g granulated sugar
  • 1tsp vanilla extract
  • pinch of salt
  • 2 eggs, large
  • 390g all-purpose flour
  • ½ tsp baking powder
  • pinch of nutmeg
  • 1½ cups red currant jam from this recipe
  • 150g powdered sugar, sifted
  • 1Tbsp fresh squeezed lemon juice
Instructions
  1. Preheat oven to 350F degrees and line two baking sheets with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter, sugar and vanilla until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition.
  4. Sift together the flour, baking powder, salt and nutmeg. In two parts, add this to the mixing bowl. Mix until combined making sure to scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  5. Separate the dough into four equal parts. Flatten each section into a rectangle about ½-3/4in thick. Place two flattened pieces of dough on each baking sheet.
  6. Press a well into the center of the dough lengthwise. Spread the red currant jam in that well.
  7. Bake for 14-15 minutes or until golden brown. Rotate the pans after 10 minutes to ensure even baking.
  8. Allow the cookies to cool completely on the pan before removing to a cutting board - they will be very fragile and will break if moved while still warm.
  9. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more juice if the glaze is too thick, being carefully to create a glaze thick enough to drizzle, but not so thin that it's transparent when it dries.
  10. Drizzle the glaze over the cooled cookies and allow to set before cutting.
  11. Once the glaze has set, cut the cookies into slices.
  12. Store up to a week in an air tight container.
Notes
Recipe slightly adapted from The Kitchen Lioness

Browned Butter Chocolate Chip Cookies

Rich and nutty browned butter paired with dark brown sugar and milk chocolate chips from Hussel Confiserie make for the perfect, same-day chocolate chip cookie!

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

Sometimes, I’m just in the mood for cookies.  Like I want them today, not tomorrow, not next week.  Today.  My favorite recipe for chocolate chip cookies require chilling the dough overnight to make the perfect chewy chocolate chip cookie.  Seriously though,  I don’t have time or patience to wait for cookie dough to set in the refrigerator overnight!

So last week, I set out to try a new chocolate chip cookie that would produce the same chewy, soft in the middle, crisp on the edges cookie that could be made in one day! In the past, same-day cookies have turned out horribly for me.  They typically run all over the cookie sheet and get too crispy or don’t spread at all.  I just can’t seem to get it right.  Yes, I’ve tried the Nestle recipe, but I just don’t love it.  It’s just kind of… bleh.  I asked on my JavaCupcake Facebook page what some of your favorite recipes for chocolate chip cookies were and was surprised to see so many recipes I’d never tried before!

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

I researched a few that stood out to me and decided to try America’s Test Kitchen Perfect Chocolate Chip Cookies.   Of course, since I’m baking them, I had to add a bit of JavaCupcake spice to the mix and used Hussel Confiserie milk chocolate chips and added a hint of nutmeg to the batter.  Yum.  And my Browned Butter Chocolate Chip Cookies were born… my new favorite!

The technique of this recipe was one I had never tried before.  It called for browning the butter and the whisking the sugars, eggs, salt and vanilla in stages allowing the sugar to really dissolve into the butter and for the mixture to become glossy, thick and cool.  Also, the dry ingredients required measuring by weight instead of volume (cups) which was a technique I had never done before in making cookies.

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

I was pleasantly surprised at how simple it was to make these cookies.  One pan, two bowls, a whisk and a spatula was all I needed.  No stand mixer or creaming of butter and sugar together were required, which was a total WIN in my book.

The size of the cookies were perfect too!  One cookie was enough to satisfy my cravings for chocolate chip cookies!

Browned Butter M&M Chocolate Chip Cookies | JavaCupcake.com

Fast forward:  This week, I QUADRUPLED this recipe, added M&M’s and made 13+ dozen cookies for a group of 150 soldiers!  The picture above is a collage of the Facebook & Instagram pictures I posted here, here & here. I was speaking to the soldiers my husband works with about a BBQ our Family Readiness Group is hosting for them and knew that I couldn’t come empty handed! So I made them this recipe for cookies and almost EVERY soldier said WOW or OMG or Woah that’s the best cookie I’ve ever had.  So… if that isn’t a rave review for these cookies…. I don’t know what would be!  150 soldiers can’t be wrong!

Enjoy!

Browned Butter Chocolate Chip Cookies
 
Prep time
Cook time
 
Serves: 18 cookies
Ingredients
  • 8¾oz all-purpose flour
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • 14 Tbsp unsalted butter
  • 3½oz granulated sugar
  • 5¼oz dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ¼ cups milk chocolate baking chips
Instructions
  1. Preheat oven to 375F degrees and place the baking rack in the center of the oven. Line three baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda and nutmeg. Set aside.
  3. In another small bowl, measure the sugars. Add the salt and whisk together. Set aside.
  4. In a large pan over medium-high heat, melt 10 Tbsp of the butter. Cook the butter, stirring constantly, until it browns and smells nutty. Remove from heat immediately and pour into a large heat-safe bowl. Add the remaining 4 Tbsp of butter and stir until melted.
  5. Add the sugars to the browned butter and whisk until smooth, about 30 seconds. Add the eggs and whisk another 30 seconds to combine.
  6. Let the mixture stand for 3 minutes then whisk for 30 seconds. Repeat this process a total of three times.
  7. Pour the flour mixture into the bowl and using a rubber spatula, stir until just combined.
  8. Add the chocolate chips and stir until incorporated. Press down on the dough to ensure that no flour pockets remain in the dough.
  9. Divide dough into 18 balls. Place 6 balls of dough onto each prepared baking sheet, at least 2 inches apart.
  10. Bake one sheet of dough at a time for 10-12 minutes, rotating the pan half way though baking.
  11. Allow the cookies to cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.
  12. Store in an air tight container for up to a week... that's if they last that long!