Around here, I tend to consider peanut butter a food group of its own. Whether its smothered on a piece of toast in the morning or its just a spoonful straight from the jar, I definitely manage to fit peanut butter into my diet every day. I love the creamy (or crunchy!) texture and the smooth peanut taste. So I kind of surprised myself when I realized I only have one peanut butter cookie recipe here on this blog. And although my Vegan Peanut Butter Cookie recipe is one of my favorites, I felt I needed to share another cookie recipe that features this delicious nutty spread. And what goes better with peanut butter than chocolate? I threw an assortment of chocolate chips and chocolate covered raisins into this classic, fluffy peanut butter cookie recipe and was delighted with the results. I added cornstarch into the batter, a tip I learned from Pinterest, and the result was incredibly soft & fluffy cookies. I brought these cookies into work with me because I knew it would probably be wiser to share 2 dozen cookies with my coworkers than to leave them in my own kitchen. Well, I think these cookies were a hit, because they disappeared within hours. Although I added chocolate chips and chocolate covered raisins, you could definitely vary the mix-ins for a number of different peanut butter cookie varieties. (I think crushed pretzels or m&m’s would be delicious!) So have some fun and incorporate some peanut butter into you daily diet. It’s a health food, I promise.
Ingredients: Makes 24 cookies
5 tablespoons butter
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup crunchy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon cornstarch
1 1/4 cup flour
1/2 cup semi sweet chocolate chips
1/2 cup chocolate covered raisins
In a large bowl, beat butter and sugars until light and fluffy
Beat in egg until just combined
Beat in peanut butter and vanilla
Add baking soda, cornstarch & flour and mix until just combined
Place dough in the fridge for 30 minutes to chill
Remove dough from fridge and stir in chocolate chips and chocolate covered raisins
Place tablespoons of dough onto a greased cookie sheet and bake at 350 for 12-15 minutes
In my job as a Hotel Sales & Catering Manager, I’ve developed quite the love hate relationship with a very famous hotel cookie. Although I love the delicious chocolate chip cookies that have become Doubletree Hotels’ signature, I hate the fact that some of the groups that are deciding between my hotel and the Doubletree will make their hotel choice purely based on that warm chocolate chip cookie presented at check in. And after tasting one of their signature cookies, I can definitely see why they are such a draw. The perfect sprinkling of chocolate chips and a warm carmel like flavor from the toasted oats, make these cookies a step above your typical chocolate chip cookie. So, like most other recipes I love, I decided to try and recreate the cookie at home. But I needed a little help, so I went searching on the blogosphere and stumbled upon FoodGeeks.com, a website devoted to copycat recipes. And although I don’t think this recipe is exactly the same as the famous Doubletree cookies, they are pretty darn close. So give this recipe a try… just don’t tell my boss who gave it to you.
There are billions of food blogs on the internet and hundreds of cookbooks on the shelves of the bookstore, but sometimes I’ll find a favorite recipe in the simplest of places. Like the newspaper. And I don’t mean the online version of the local paper. I mean the good old fashion black and white paper that is delivered to your doorstep a few times a week. When I was little I went straight for the comics. (Did you really expect a 10 year old to go for the finance section?) Later on I starting skimming through the Life & Home section to read the restaurant reviews and recipes. I still love relaxing on Sunday mornings and leisurely going through all the different sections of the paper. There is something wholesome and comforting about reading the actual newspaper rather than scanning the headlines online. It makes me sad to think the newspaper may soon disappear completely. But while the paper is still being delivered to my doorstep, I plan on taking advantage of the delicious recipes you can often find in it. Like these Chocolate Chip Coconut Macaroon Cookies. My mom saw these in the paper and we immediately decided to whip them up. And with only 6 ingredients and 15 minutes of baking time, they came together in a flash. The cookies are very sweet and chewy with a delicate crunch. And if you are a fan of the chocolate + coconut combination you will love these cookies. Enjoy!
Ingredients: Makes 2 dozen, from Detroit Free Press
3/4 cup sugar
2 1/2 cups shredded coconut
2 large egg whites
3/4 cup semi sweet chocolate chips
1 teaspoon vanilla extract
a pinch of salt
In a large bowl, combine sugar, coconut, egg whites,chocolate chips, vanill and salt
Dampen hands with cold water
Roll the batter into 1 inch balls and place on a cookie sheet lined with parchment paper
So I may be one day late but…Happy National Nutella Day! Yesterday afternoon I saw an article stating that it was the day to celebrate Chocolate-y Hazelnut goodness , and seeing as I am a total sucker for “food holidays”, I rushed to the store to pick up a jar of this delicious spread. And after a little perusing online I found the following recipe featured on a number of blogs and websites. And with only 3 ingredients, I wasn’t surprised at how popular this recipe seemed to be. A quick batch of cookies came together in 15 minutes… and that’s including baking time. You can’t get much better than that when a chocolate craving strikes. And I was recently informed by my husband-to-be that he has decided that we MUST have chocolate in the house at all times just in case. Fine by me! These cookies are a bit cake like and have a rich chocolate flavor. I added a little frosting in between two cookies to form a “Nutella Oreo” of sorts, but these cookies are delicious on their own as well. Enjoy!
Ingredients: Makes 10 cookies or 5 sandwiches
1 cup flour
1 cup Nutella
Store bought frosting, I used Betty Crocker Vanilla
In a large bowl, beat all ingredients together with an electric mixer until well combined
Roll batter into 10 balls and space evenly on a greased cookie sheet
Hello again! So it has definitely been a while. And I’ll admit it…I haven’t stepped foot in the kitchen in almost a month. There haven’t been any Saturday afternoon baking sessions or new recipes feverishly typed on my flour dusted laptop. But in my defense, I have been a little busy. My last couple of weekends have been consumed with venue touring and wedding dress shopping. And I’m happy to say we have been incredibly productive in our first few weeks of being engaged. We have set a date, booked a venue, chosen a band and photographer and yesterday I said “yes to the dress.” And with all of those important (and incredibly fun!) tasks successfully checked off of our wedding to-do list, we can relax a bit and I can get back in the kitchen! Today I decided to use some over ripe bananas in a simple and sweet dessert. These Banana Chocolate Chip Oatmeal cookies are rich in flavor and come together in a flash. And don’t you love recipes that come together in only one bowl? Less time washing dishes is always a major plus in my book. Enjoy!
Ingredients: Adapted slightly from Taste of Home, makes 24 cookies
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground apple pie spice
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 cup mashed ripe bananas (about 2)
1-1/4 cups rolled oats
3/4 cup chocolate chips
In a large bowl, combine first six ingredients (flour through nutmeg)
Add softened butter into dry ingredients and beat with an electric mixer until mixture resembles course crumbs
Add egg and mashed banana into mixture and beat until combined
When my brother was five, he had his heart set on a Power Wheels Fire Truck. It had shiny red paint, a honking horn, and you could actually drive it. Little Sean added it to his Christmas Wish List, but my Grandma had to tell him it was a bit out of Santa’s price range. She said “If Grandma and Grandpa win the lottery this year, we will buy you that fire truck” And sure enough…my Grandparents won the lottery. And rather than spending their unexpected windfall on themselves, my Grandparents bought each of us an amazing Christmas present. Sean got his fire truck, Kristen got a Barbie Dream House, and I got my very own Fisher Price Kitchen
I spent hours “baking” cookies and “cooking” dinner in that plastic kitchen. I was only two, but I had already found my lifelong hobby. I never thought I could have a Christmas that would live up to that one. But sure enough, twenty-two years later, I’ve been blessed enough to have yet another, amazing and magical Christmas.
But before I share that story (and believe me, it’s a good one) I thought I would share one last recipe with the wonderful readers of Miss Petite Sweets. These Red Velvet Cheesecake Cookies are easy to make and require only a few ingredients. So I hope you all are having a very Merry Christmas!
Christmas is officially one week away and my mind is abuzz with all the wonderful things that the holiday brings. Back when I was little, the week before Christmas brought thoughts of Santa Claus and the gifts I might find under our tree Christmas morning. My cousins, brother and I would go back and forth all week discussing the gifts we hoped Santa would bring us on December 25th. And finally, after weeks of anticipation, Christmas morning would arrive and my brother, Sean and I would rush down the stairs consumed with excitement. Nowadays, the excitement revolving around Christmas has nothing to do with gifts. Night after night of family parties and extended time with the people I love is what makes me look forward to this time of year so much. Just like every year before, the next few days will be filled with laughter, family, and of course, food.
As I mentioned before, the Christmas season often means a few days of baking dozens of cookies to give to family and friends. And each year I like to try a few new flavors and varieties. Sometimes I’m drawn to more unique flavor combinations or crazy ingredients. But this year, I decided to try a few classic Christmas cookie flavors. And nothing is more classic than a soft gingersnap cookie subtly spiced and sprinkled with granulated sugar. I found this recipe over at Two Peas and their Pod and was delighted with the result. The recipe yields three dozen soft gingersnap cookies, perfect for the most wonderful time of the year.
1. Combine the flour, baking powder, salt, and spices in a medium bowl.
2. In a large bowl, combine the butter and brown sugar and beat with an electric mixer until smooth and creamy.
3. Add in the egg and vanilla extra. Mix until well combined.
4. Add in the molasses. Mix until the molasses is combined with the other ingredients.
5. With the mixer on low, slowly add the flour mixture.
6. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
7. Place each dough ball on a greased cookie sheet and flatten slightly
9. Bake for 8 minutes at 375
Every year on the third Thursday in November, we gather together with the people we love and reflect on what we are thankful for. The things we give thanks for from year to year often carry the same themes. We … Continue reading →
I say it every year, but I guess I will repeat myself once again. I cannot believe that the holiday season is nearly upon us again. It feels like we were just basking in the warmth of summer only a few days ago, but somehow here we are in mid-November. And my absolute favorite holiday is mere days away. To say I am excited is an understatement. A holiday that centers around family and food? I’m obviously a huge fan. But before the excitement of Thanksgiving and Christmas descends, I thought I would share a simple cookie recipe that is easy enough to make on a random weeknight. I found a version of this recipe in a Better Homes and Garden magazine, and after quite a few substitutions and tweaks I’ve come up with a subtly sweet maple flavored cookie. I used dried cranberries & raisins for a bit of added flavor, but you could add in any “mix-in” of your choosing. Dark chocolate chips or toasted pecans are sure to be another great accent to the deep maple flavor of the batter. So get creative and enjoy!
Ingredients: Makes 3 dozen cookies
3/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 teaspoon maple extract
2 cups whole wheat flour
1/4 cup all purpose flour
1/4 cup dried cranberries
1/4 cup raisins
In a large bowl, cream butter and sugars together until light and creamy
Beat in next 4 ingredients (baking soda through cinnamon)
Beat in eggs, one at a time
Stir in maple extract
Beat in flour until just combined
Stir in dried cranberries & raisins
Scoop tablespoons of dough onto a greased cookie sheet
I wasn’t the girl that couldn’t wait to graduate high school and I definitely wasn’t the girl who looked at college as some type of utopia in which you finally got to escape the tight grip of your parent’s supervision. When I was a senior in high school, I was pretty happy, very close to my parents… and college kind of scared me. And once I did pick which university I would attend, my decision was based around which school had the best program for my chosen major. I was excited when I got my acceptance letter, but I didn’t exactly jump up and down. I knew I would probably be happy there but I didn’t see it as the ticket to the best four years of my life. But then I stepped foot on Michigan State University’s campus in August of 2007 and absolutely fell in love.
It took about 2 days for me to become completely enamored with the gorgeous ivy covered walls of my West Circle dorms and the wonderful history behind MSU’s famous Beaumont Tower. I love everything about my now alma mater . I love the trails along the Red Cedar river where I used to run. I love excitement that lingers in the air on football Saturdays. And I love the amazing friends that I met there.
So this year, when Eric and I returned for the Homecoming Football game, I was beyond excited. Our friends all met up for an early morning tailgate, so you better believe I brought along some cookies. These cookies have a rich chocolate base with a creamy caramel filled Hershey Kiss in the center. They were a hit with our close friend (and Eric’s college roommate) Trevor, so in my book that makes this recipe blogworthy. So bring these cookies to enjoy at your next tailgate. Just make sure you are cheering for the Spartans. Because if you aren’t…you really need to check your priorities.
Ingredients: Makes 2 dozen cookies
1 cup butter
1¼ cup sugar
2 large eggs
1/2 cup unsweetened cocoa powder
2¼ cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1 cup large semi-sweet chocolate chips
24 Caramel Hershey Kisses
In a large bowl, beat softened butter and sugar together until light and fluffy
Beat in eggs, one at a time
In a medium bowl, combine dry ingredients (cocoa powder through baking powder)
Slowly add dry ingredients into wet ingredients until just combined
Stir in chocolate chips
Place tablespoon sized mounds of dough onto a greased cookie sheet and make a slight indent in the center with your thumb
Place a Hershey Kiss in the indentation of each cookie