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
 
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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.

 

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
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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
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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.

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
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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!

Cherry M&M Cookie Bars

Cherry M&M candies and semi-sweet chocolate chips fill these cookie bars making them out-of-this-world delicious!

Cherry M&M Cookie Bars | JavaCupcake.com

My neighbor likes to collect things for me that she think I’ll like.  Most recently, she brought me a bag of Cherry M&M candies.  Now, you might not think this is too significant, but when our Commissary has something new, you have to jump on it and buy it immediately.  You never know when or if they’re going to have it again.

So I’ve got this bag of cherry M&M’s, what am I going to do with it?

Cherry M&M Cookie Bars.  Duh.

I mean really.  Was there any other option?  Not really.

Okay, now I know what I’m going to make, but now I had to figure out what I was going to do with them once I did make them.  I certainly didn’t need an entire pan of these sitting in my house.  I’d eat them all.  Or my kids would.

Oh… I’ve got it!

The 12th Man in Germany | JavaCupcake.com

My friend Holly is a photographer at Winter’s Splendor Photography and she’s taking picture of my 12th Man Rally.  I can give them to her as a Thank You! Perfect!  She’s got kids and a husband who can all enjoy them together.  Wonderful.

Are you wondering what a 12th Man Rally is?  If you didn’t already know, I’m a HUGE Seattle Seahawks fan.  I mean… I’ve loved them my entire life!  And finally… this year they are going to the Super Bowl!  For only the second time in the history of the team they are going to the Big Show!

To show my support for the team and my hometown of Seattle, I gathered as many Seahawks fans I could find and took a big group photo! The fans are called the 12th Man… 11 players on the field…. the 12th man in the stands.  That’s us!

Cherry M&M Cookie Bars | JavaCupcake.com

Back to these Cherry M&M Cookie Bars!  The batter is really a basic one… two bowls and a 9x13in pan are really all you need.  If you didn’t have Cherry M&Ms you could sub any candy, nut, or chocolate.  The possibilities are endless!

Enjoy!

Cherry M&M Cookie Bars
 
Prep time
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Total time
 
Serves: 15 cookie bars
Ingredients
  • 10.5oz all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • ½ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 bag Cherry M&M candies
Instructions
  1. Preheat oven to 325 F degrees and line 9x13in baking pan with parchment paper. Lightly spray the pan and paper with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda and salt.
  3. In a medium bowl, whisk together the melted butter, sugars, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture and stir together until completely combined.
  5. Add the chocolate chips and 1 cup of the cherry M&M's and mix until incorporated.
  6. Spread batter evenly into the prepared pan.
  7. Evenly sprinkle the remaining cherry M&M's on the top of the batter making sure to evenly distribute. Gently press the candies into the batter.
  8. Bake for 25-30 minutes on the low-middle rack in your oven. The bars will be done with the edges brown and the top is firm to the gently touch.
  9. Allow to cool completely in the pan.
  10. Use a butter knife around the edges of the cookie that directly touch the pan before lifting the cookie out.
  11. Cut the cookie into squares. Serve with cold milk.
  12. Store in an air tight container up to 4 days.

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.

Pumpkin Oatmeal Cookies

These thick, chewy pumpkin oatmeal cookies with dark chocolate chips and raisins are so delicious, I may have eaten them for dinner.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

Yup… pumpkin season is in full swing.  There are bazillions of pumpkin recipes floating around the internet.  So many that honestly, I’m kinda over the pumpkin craze already.

*gasp* I know.  OVER PUMPKIN?!?! How can that be?

I think it’s because I just am not in-love with any of the recipes I’ve been coming across.  No real desire to bake anything pumpkin just for the sake of baking it.

Until today.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

Thank you Sally’s Baking Addiction for the MOST AMAZING pumpkin and oatmeal cookie recipe EVER!  Seriously… this cookie is so good, I may have eaten 4 straight off the pan.  The great thing about this cookie – it’s versatile.  The mix-ins could be anything you wanted.  White chocolate, nuts, craisins… the possibilities are endless.

I chose Gharidelli dark chocolate chips and raisins and if you ask me, an excellent choice.  The flavors from the pumpkin and the spices go perfectly with the chocolate and sweetness from the raisins.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

So good.

And really… you should make them.  Like, now.

Enjoy!

Pumpkin Oatmeal Cookies
 
Prep time
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Total time
 
Serves: 2 dozen cookies
Ingredients
  • 2 cups + 1 Tbsp flour
  • 1 tsp baking soda
  • 1 Tbsp round cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 1½ cups quick oats
  • 1 cup unsalted butter
  • ⅓ cup unsulphured molasses
  • ¾ cup dark brown sugar, lightly packed
  • ½ cup sugar
  • 1 egg yolk
  • ¾ cup pumpkin puree
  • 1 tsp vanilla
  • ½ cup raisins
  • 1 cup Gharidelli 60% cocoa chocolate chips
Instructions
  1. Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, salt and quick oats.
  3. In a medium microwave safe bowl, melt the butter. Once melted, add the sugars and molasses and whisk together until smooth.
  4. Add the egg, pumpkin puree and vanilla and whisk until combined.
  5. Pour the wet mixture into the dry mixture and fold until no more dry is left.
  6. Add the raisins and chocolate chips and fold until combined.
  7. Let dough rest for 10 minutes.
  8. Scoop 2-3 tablespoons of dough onto the baking sheet. Lightly press them into a round, semi-flat disc. The goal here is just to make them uniform, not to smush them onto the cookie sheet. Press a few extra chocolate chips onto the top (this part is optional).
  9. Bake for 12-13 minutes.
  10. Allow to cool on the cookie sheets for 3-4 minutes. Remove and place on a wire rack to cool completely.
  11. Store in an air tight container for up to a week.

{Guest Post} Coffee Toffee Chocolate Chip Cookies

Today’s guest post comes from Jen of Savory Simple.  I became a fan of Jen’s blog because of the beautiful food photos she produces.  Each photo makes me want to jump though my computer and eat everything she’s made!  Not only does Jen make some delicious desserts, her blog is full of  recipes for every meal!

If you want to see more amazing recipes from Jen, make sure to check out her blog Savory Simple, like her on Facebook, follow her Pinterest boards and find her on Twitter!

Before we get to her guest post, check out some of my favorite Savory Simple recipes!  Oh… and go get her new book The Art of Slush… it was just released for sale in all Williams-Sanoma stores!

Thanks, Jen, for creating these delicious Coffee Toffee Chocolate Chip Cookies for my readers!

Enjoy!

Butterfinger Shortbread Cookies

Butterfinger Shortbread Cookies by Savory Simple

Chocolate Pretzel Peanut Butter Blondies

Chocolate Pretzel Peanut Butter Blondies by Savory Simple

Cookie Butter Doughnuts

Cookie Butter Doughnuts by Savory Simple

GP-Savory-Simple-4

Hi Everyone, I’m Jen from Savory Simple and It’s my pleasure to be filling in today for Betsy. I love her recipes and was more than happy to help out when she sought out guest bloggers.

Today I’m sharing a recipe for coffee toffee chocolate chip cookies. It’s based off my standard chocolate chip cookie recipe which I love tweaking to make new creations. I hope you like them!

Please stop by my blog and say hello! You can also find me spending way too much time on Facebook and Twitter.

Coffee Toffee Chocolate Chip Cookies - Savory Simple for JavaCupcake.com

Coffee Toffee Chocolate Chip Cookies
 
Cook time
Total time
 
Ingredients
  • 3⅓ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • optional: 1 teaspoon espresso powder
  • 1⅓ cup unsalted butter, room temperature
  • ⅔ cup sugar
  • ¾ cup packed brown sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ cup Kahlua Coffee Liquor
  • 1⅓ cup chocolate chips
  • 1 cup toffee chips (such as Heath brand)
Instructions
  1. Line 2 baking sheets with parchment paper and preheat the oven to 350 F degrees.
  2. Whisk the flour, baking powder and salt together. Whisk in the espresso powder if using.
  3. In a mixing bowl with the paddle attachment (or with a hand mixer), cream the butter and sugars on high speed.
  4. Add the eggs on low speed, followed by the vanilla and Kahlua. Then slowly add the flour on low speed. Stir the chocolate and toffee chips.
  5. Use a small scoop to portion out the cookies. Chill for 15 minutes, then bake for 13-15 minutes.