Cowboy Cookies

Cowboy Cookies

March 6, 2012 by · Leave a Comment

I’ve only got a few more days of baking until my baby arrives!   And since I cleaned my baking corner this weekend, I realized I have a TON of half used bags of chips, pretzels and M&M’s to use up before they go bad! So today, I decided to make some cookies… Cowboy Cookies!

I’ve often wondered though… what exactly goes into a Cowboy Cookie?   I did a little digging online and couldn’t really find a solid history of the cookie.  I’ve seen them made with everything from nuts and coconut to oats and raisins and of course… chocolate! I kinda always thought of these cookies as a “whatever you’ve got left in your kitchen” type of cookie.  So, that’s what I’m going with today.

These cookies have butterscotch, white chocolate, and semi-sweet chocolate chips, M&M’s and pretzel chunks.  Oh… and a special little ingredient for some added kick: espresso powder! (Everything but the kitchen sink!) I’ve made a cookie before with pretzels in them and everyone who ate them were surprised at how tasty they were… but pretzels in cookies?  Ya just gotta try it! YUM!

I made a double batch of these so I could take them into my husband’s office… made a few jumbo cookies and a few regular size too.  I’m pretty sure the soldiers will love them!

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Cowboy Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen jumbo cookies & 2 dozen regular size cookies

These cookies are perfect for all the leftover stuff you've got in your baking pantry! Just throw "whatever" into the batter and you've got some pretty tasty Cowboy Cookies!

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 tsp vanilla
  • 4 eggs

  • 4 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder

  • 1/2 cup butterscotch chips
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips (I used a combo of mini and regular size chips just because that's what I had on hand)
  • 1/2 cup of M&M's + a few more to put on top
  • 1 cup pretzel chunks + a few more to put on top (I used pretzel rods, but any kind of coarse chopped pretzels will work. You want chunks, not too fine.)

Instructions

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt and espresso powder.
  3. In the bowl of an electric mixer, cream together the butter and sugar - about 2 minutes.
  4. Add the vanilla and eggs, scrape the sides of the bowl and beat on high for 4-5 minutes. You want this mixture to be light in color and fluffy.
  5. Add the flour mixture and mix on medium until combined. Scrape the sides of the bowl to make sure it's all incorporated.
  6. Add the chips and M&M's and mix until combined.
  7. Fold in by hand the pretzels - you don't want them to break into pieces.
  8. For larger cookies, scoop 8 golf ball size balls of dough onto cookie sheet. Place a couple extra pretzel chunks and M&M's on top of each ball. Bake 9-11 minutes or until edges and top start to brown.
  9. For regular size cookies, scoop tablespoon size balls of dough onto cookie sheet. Place 1-2 extra pretzel chunks and M&M's on top of each ball. Bake 8-9 minutes or until edges and top start to brown.
  10. Let cool on cookie sheet for 1 minute before removing to a wire rack to cool completely.
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Recipe inspired by: For the Love of Cooking

Filed Under: butterscotch chips, candy filled cookies, chocolate, cookies, featured, M&Ms, pretzels, recipes, white chocolate
White Chocolate topped Gingerbread Blossoms

White Chocolate topped Gingerbread Blossoms

November 21, 2011 by · 3 Comments

Confession #1:  I love the Holiday season for one huge reason… It gives me an excuse to BAKE ALL THE TIME.

Confession #2:  I HOARD baking supplies.  This is a new thing for me.  Since moving to Germany, the luxuries of American grocery stores, having everything I need, at my disposal, all of the time is not a reality here.  When I see something at my local military commissary, I buy it… in bulk.

Confession #3:  I think “blossoms” may be becoming my favorite holiday cookie.  I have discovered two new ways of making them other than the traditional peanut butter with chocolate on top.  First, was my White Chocolate with Peppermint Kiss Blossoms and now these.  Gingerbread blossoms topped with white chocolate chips.

Confession #4: I’ve come to the realization that I’m not going to make it though the Holiday season without gaining 10lbs just from cookies.  It’s okay though, I’ll blame it on the pregnancy.

White Chocolate topped Gingerbread Blossoms
Makes 3 dozen+ cookies

3/4 cup (12 tbsp or 1 1/2 sticks) unsalted butter, room temperature
3/4 cup firmly packed light brown sugar
1 egg
1/2 cup full flavor molasses
1 tbsp bourbon whiskey (you can substitute vanilla if you don’t have bourbon)
2 tbsp milk

3 cups flour
1 tbsp ground ginger (fresh if possible)
1 tsp cinnamon
1/4 tsp nutmeg (fresh if possible)
1/4 tsp salt
1 tsp baking soda

1/4 cup sugar
1 cup white chocolate chips

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, salt and baking soda.  Set aside.
  2. In the bowl of an electric mixer, cream together the butter and brown sugar for about 2 minutes.
  3. Add the egg to the sugar/butter and cream for another 2 minutes.  Make sure to scrape the sides of the bowl.
  4. Slowly pour in molasses and bourbon then beat until combined.
  5. In three parts, add the flour mixture.  Scrape the sides of the bowl between each addition.  Mix just until combined.
  6. Add the milk and mix only until incorporated.
  7. Scrape the sides of the bowl and pat the dough into a ball.  Cover with plastic wrap and place in the freezer for 30 minutes to an hour to firm.  If you have time, you can put the dough into the refrigerator 8 hours or overnight.
  8. When ready to bake your cookies, line cookie sheet with parchment paper and pre-heat your oven to 350 F degrees.
  9. Scoop 1-inch balls of dough using an ice cream scoop and form them into a ball using your hands.  Roll them in the sugar then place 2 inches apart on your lined cookie sheet.
  10. Bake 8-10 minutes or until the edges begin to brown.  Do not over bake!
  11. Immediately press your thumb into the top of each cookie.  Drop 6 white chocolate chips into the well you just created then remove cookies to a wire rack.
  12. After chocolate begins to melt, use a toothpick to swirl the chocolate together into a pretty swirl.
  13. Cool completely and store in an airtight container for up to 5 days.

Recipe adapted from Culinary Concoctions by Peabody

Filed Under: blossoms, brown sugar, cinnamon, cookies, gingerbread, gingerbread, recipes, white chocolate
White Chocolate Candy Cane Blossoms

White Chocolate Candy Cane Blossoms

November 11, 2011 by · 5 Comments

Halloween is barely over…. Thanksgiving is still two weeks away… but this girl has CHRISTMAS on the brain!  Last weekend I made white chocolate peppermint cupcakes for the craft fair which were a HUGE HIT.  I had some left over Hershey’s Candy Cane Kiss chocolates and figured I’d come up with something delicious to make with them.

Peanut butter blossom cookies are traditionally made with a peanut butter cookie and a Hershey Kiss… but I thought, what about a white chocolate cookie and a Candy Cane Kiss?  PERFECT!

Now, I know that white chocolate liqueur might not be easy to find… so you could make these with vanilla extract and some milk instead of the liqueur.  But, if you can find the white chocolate… use it.  It’s subtle but SO YUMMO.

White Chocolate Candy Cane Blossoms
Makes 2 dozen (and a few extra) cookies

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 egg
3 tbsp white chocolate liqueur
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Green and red sugar crystals
1 bag of Hershey’s Candy Cane Kisses

  1. Preheat oven to 350 F degrees.  Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt and baking soda.
  3. Cream together, with an electric mixer, the butter and sugar.
  4. Add the egg and beat on high for 2 minutes or until smooth and fluffy.  Scrape the sides and beat again for 1 minute.
  5. Mix in the white chocolate liqueur.
  6. Add the flour and mix on medium speed just until combined.  Scrape the sides of the bowl to ensure all the flour is incorporated.  Do not over mix.
  7. Roll 12 1-inch balls of dough in the red sugar crystals and place on cookie sheet.
  8. Roll 12 1-inch balls of dough in the green sugar crystals and place a cookie sheet.
  9. Bake one cookie sheet at a time for 8-10 minutes.
  10. Cool on pan for 1 minute then place an unwrapped Candy Cane Kiss in the center of each cookie.
  11. Remove to a wire rack to cool completely.
Filed Under: blossoms, candy filled cookies, cookies, featured, holiday, peppermint, peppermint and mint, recipes, white chocolate
Triple Chocolate Marble Cupcakes

Triple Chocolate Marble Cupcakes

August 10, 2011 by · 5 Comments

I had a request for cupcakes this week that included white, milk and dark chocolate.  There are so many different ways to make this cupcake and it was hard to not include every technique in them.  Ha! (Over achiever, I know!) I decided on a marbled cake with white and milk chocolate then I’d fill it with a bittersweet chocolate ganache and top it all with a dark chocolate frosting.

Seriously, if you love chocolate… then this cupcake should satisfy every chocolate craving you will ever have.

The first dozen I made, I also topped them white a swirl of white chocolate.  But… my chocolate wasn’t behaving for me, so I only did a dozen with the white chocolate.  It really looked awesome with the white on top… but my patience was running out by the time I got to the second and third dozen.  :)

These cupcakes are pretty labor intense and cost a little extra because of all the chocolate, but the presentation is gorgeous and they really are heavenly.

Enjoy!

White Chocolate Cake
Makes 12+ cupcakes

1 ½ cups cake flour
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz white bakers chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Milk Chocolate Cake
Makes 12+ cupcakes
1 ½ cups cake flour
1/4 cup cocoa powder
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz milk chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Use the same directions below to make both batters.

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, mix together the milk and sour cream.
  4. Using a double boiler on medium-high heat. Melt the chocolate. Set aside to cool.
  5. In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
  6. Add the egg whites one at a time and mix until incorporated. Scrape the sides of the bowl.
  7. Mix in the vanilla.
  8. On medium, slowly pour the chocolate into the egg/sugar/butter mixture. Scrape the sides and mix until completely combined.
  9. Add the flour and milk/sour cream alternating, beginning and ending with flour. Scrape the sides of the bowl and mix only until combined.
  10. Add the hot water and mix just until incorporated.
  11. STOP. Make the 2nd batter. When that is completed, continue to the next step.
  12. Scoop a heaping tablespoon of white chocolate batter into one side of the liner. Scoop the same amount of chocolate batter next to it in the liner.
  13. Pound the cupcake pan flat on the counter 2-3 times to help the batter settle. Using a toothpick, swirl the two batters together 3-4 times. Do not over swirl, you don’t want to mix the two together, just create a marble effect.
  14. Bake for 18-20 minutes or until a toothpick comes out clean.
  15. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
  16. After the cupcakes have completely cooled, core each cupcake and fill with the chocolate ganache. Top with the dark chocolate frosting and a shaving of white chocolate (optional).
Chocolate Ganache
1 cups bittersweet chocoalte chips
4oz bakers dark chocolate, chopped
1 cup heavy cream
2 tsp vanilla
  1. Combine all ingredients in a microwaves safe bowl.
  2. Microwave in 30 second spurts and stir until 85% of the chocolate has melted.
  3. Remove from the microwave and stir until all the chocolate has melted.
  4. Let cool for 5-7 minutes to thicken.
  5. Spoon into cored cupcakes.
Chocolate Cream Cheese Frosting
1 8oz package of cream cheese
1/2 cup (1 stick) unsalted butter, room temperature
1 lb powdered sugar, sifted into the cocoa powder
1/4 cup cocoa powder, sifted into the powdered sugar
8oz dark bakers chocolate, melted
2 tsp vanilla
1/4 cup sour cream, heaping
1-2 tbsp milk
  1. Melt the chocolate and set aside to cool.
  2. In the mean time, cream together the cream cheese and butter.
  3. Add sifted cocoa powder and powdered sugar and mix until smooth.
  4. Add the vanilla and mix until combined.  Scrape the sides of the bowl and mix again.
  5. In a slow stream with the mixer on medium, pour in the melted chocolate.  Mix until combined.
  6. Add the sour cream and beat into submission.  :)
  7. Add the milk until you get your desired consistency.
  8. Frost cupcakes immediately.
Filed Under: chocolate, chocolate cupcakes, chocolate frosting, cupcake recipes, filled cupcakes, frosting and icing, recipes, white chocolate
Cute kitties gone BAD & a few lessons learned

Cute kitties gone BAD & a few lessons learned

January 14, 2011 by · 5 Comments

If my cats didn’t have their moments when they were so cute… if I didn’t feel guilty at the thought of getting rid of my cats… if one of them wasn’t a gift to my daughter for her birthday… [Read more...]

Filed Under: disasters, featured, fruit, strawberry, tips & tricks, white chocolate
Chocolate Dipped Pretzel Rods

Chocolate Dipped Pretzel Rods

November 19, 2010 by · 2 Comments

Will Bake for Food is this weekend and I’m in bake-sale mode!  So far I’ve made the Pumpkin Spice Whoopie Pies and now Chocolate dipped Pretzel rods! [Read more...]

Filed Under: chocolate, dipped, fundraisers, misc. baked goods, pretzels, recipes, white chocolate
Guest Blogger: “Courtney’s Sweets” makes Trifle Cupcakes

Guest Blogger: “Courtney’s Sweets” makes Trifle Cupcakes

April 8, 2010 by · 2 Comments

JavaCupcake Note: This is a guest blog post from Courtney of  Courtney’s Sweets.  She has so many amazing recipes that look so good I want to crawl thru my computer and EAT THEM!  hehe You can also find her on Twitter!  Courtney was also the winner of my Blogerversary Giveaway! [Read more...]

Filed Under: chocolate, filled cupcakes, guest blogger, recipes, white chocolate