Reese's Cookie

 

Cookie

• 1/2 C butter, softened
• 1/3 C brown sugar
• 1/3 C sugar
• 1 egg
• 1 tsp vanilla
• 3 TBS unsweetened cocoa
• 1 C + 2TBS flour (3/4 C bob's red mill 1:1, 1/4 C + 2TBS namaste)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 C Reese's peanut butter cups, coarsely chopped

Icing

• 2/3 C Reese's peanut butter chips
• 1 1/2 tsp vegetable oil
• 1/2 C Reese's peanut butter cups, roughly chopped

1. Preheat oven to 350.  Line cookie sheet with parchment paper.
2. In a large mixer on medium/high speed, mix the butter, sugar, and brown sugar.  Mix until fluffy, about 2 minutes.  Add egg, vanilla, and cocoa until combined, scraping the sides of the bowl as needed.  Add in flour, salt, and baking soda and mix until combined.  Fold in Reese's cups.  
3. Using a large cookie scoop, scoop even portions of cookie dough onto the prepared baking sheet.  Bake for 15-17 mins.  Allow to cool slightly.
4. In a microwave safe dish, combine Reese's peanut butter chips and oil.  Microwave for 30 seconds, stir, then microwave another 30 seconds, and stir until smooth.  Cook another 30 seconds if needed.  Drop icing onto each cookie, then top with coarsely chopped Reese's cups.  

Birthday Cake Cookie

 

Cookie

• 1/2 C butter, softened
• 1/3 C sugar
• 3 TBS powdered sugar
• 1 egg (room temperature)
• 2 tsp vanilla
• 1 1/2 C flour (I do 1 cup Bob's Red Mill 1:1, 1/2 cup namaste flour)
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 - 1/2 C sprinkles

Frosting

• 6 TBS butter, softened
• 1/4 tsp cake batter extract
• 1 C powdered sugar
• 3 TBS heavy cream

1. Heat oven to 350.  Line cookie sheet with parchment paper
2. In a large mixer, mix on medium/high speed the butter, sugar, and powdered sugar.  Mix until fluffy, about 2 minutes.  Mix in the egg and vanilla until combined, scraping the sides of the bowl as needed.  Add in the flour, salt, and baking powder.  Mix until combined, scraping the bowl as needed.  
3. Using a large cookie scoop, measure out the cookies, then roll them in the sprinkles.  Place on the cookie sheet and flatten about halfway.  
4. Bake for 15-17 minutes.  Allow to cool fully.
5. In a large mixer, cream the butter until fluffy, about two minutes.  Add in the remaining frosting ingredients and whip on high speed for 5-8 minutes.  
6. Top cooled cookies with the frosting.  

Melt-in-your-mouth Snickerdoodles

John has raved about Judy Steventon's snickerdoodles for years, and I finally got the recipe and tried them and boy was he right. These cookies are really yummy, and I'm not even a huge fan of snickerdoodles. 

Cookie:

• 1 C sugar
• 1/2 C butter
• 1 egg
• 1 tsp vanilla
• 1 1/2 cup flour (1 cup bob's red mill 1:1, 1/2 cup namaste)
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp salt

Cinnamon Sugar mix:

• 1/4 cup sugar
• 1 tsp ground cinnamon

Topping:

• 1/2 C butter, softened
• 1 C brown sugar
• 1 TBS cinnamon

Frosting:

• 1/2 C butter, softened
• 3 C powdered sugar
• 2 tsp vanilla
• 2-3 TBS whole milk or heavy cream

1. In mixing bowl, cream together sugar and butter until fluffy, about two minutes. Beat in the egg and vanilla until well combined, scraping the sides of the bowl as needed. Add in the flour, cinnamon, baking powder and salt, scraping the bowl as needed. Cover and refrigerate for 2 hours, or until firm.
2. In a mixing bowl, cream together the butter, brown sugar, and cinnamon.  Divide into seven pieces and roll into small balls.  Place in the freezer for about 15 minutes.  Flatten the balls and place them on top of the cookies.
3. Preheat oven to 350. Shape dough into 3/4" balls. Roll in cinnamon sugar mix to completely coat the ball. Set cookies 1" apart on lightly greased cookie sheet.
4. Bake at 350 for 10-13 minutes, or until lightly browned. Cool 3 on pan and remove to cool completely (on wire rack, or newspaper).
5. To prepare frosting, cream butter until fluffy, about 2 minutes.  Add powdered sugar, vanilla, and milk/cream and mix until well blended.  
6. Spoon on top of cooled cookies.