Category: Cookies

Cranberry Orange Crumb Cake Cookies

Posted on by Mari Vasseur
Cranberry Orange Crumb Cake Cookies

When you combine cranberry orange crumb cake with white chocolate chip cookies, you get these delicious, unique cookies that are perfect for the holiday season. They make a festive addition to your holiday cookie platter. I came up with these delightful cookies when I was looking for a way to use up leftover cranberry sauce. If your family is like mine, it’s rare for us to have leftover cranberry sauce because we love it so much. Click here to view my Cranberry Sauce recipe. Don’t worry, you can certainly use store bought whole berry cranberry sauce for this recipe and the cookies will be just as delicious.

 

Cranberry Orange Crumb Cake Cookies

by Mari Vasseur
Orange scented vanilla cookies with white chocolate chips, topped with cranberry sauce, crumb topping and orange icing
Print Recipe
Course Dessert
Servings 16 cookies

Ingredients
  

Crumb Topping

  • ¾ cup (96g) all purpose flour
  • ¼ cup (50g) packed brown sugar
  • 3 tablespoons (38g) granulated sugar
  • â…› teaspoon fine sea salt
  • 4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cookies

  • 2 cups (255g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, room temperature
  • ½ cup (100g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • Zest of 1 medium orange
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanila extract
  • ¾ cup (128g) white chocolate chips
  • ½ cup (113g) whole berry cranberry sauce, purchased or homemade

Icing

  • â…” cup (80g) powdered sugar, sifted
  • 1 pinch fine sea salt
  • 1 teaspoon lemon juice
  • 1-2 ½ tablespoons (15-38ml) orange juice

Instructions
 

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, brown sugar, granulated sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks sandy with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.

Cookies

  • Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, beat the butter, brown sugar, granulated sugar and orange zest, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and egg yolk in two separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract. On low speed, beat the flour mixture into the batter, just until combined. Stir in the white chocolate chips.
  • Form the cookie dough into sixteen 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Press a 1-inch wide indentation into each cookie using your thumb or a pastry tamper. Fill each indentation with a generous teaspoon of cranberry sauce. Top each one generously with the crumb topping. Gently press the topping into the cookies.
  • Bake until the topping and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

Icing

  • In a small bowl, whisk together the powdered sugar, salt, lemon juice and 1 tablespoon of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.
Keyword cookies, cranberry orange

Melt-in-Your-Mouth Pecan Pie Cookies

Posted on by Mari Vasseur
Pecan Pie Cookies

My Peach Crumble Pie Cookies were so popular that I decided to make a Pecan Pie version. These buttery little cookie tarts have a sweet, gooey pecan filling that’s the perfect contrast to the tender shortbread crusts. They taste like autumn and Thanksgiving in a cute little pie. They also make a delightful addition to your Christmas cookie platter or cookie box. Make sure to use good quality butter, so your shortbread crusts will be melt-in-your-mouth delicious.

Melt-in-Your-Mouth Pecan Pie Cookies

by Mari Vasseur
Tender, buttery shortbread crusts filled with sweet, gooey pecan pie filling in a cute mini size
Print Recipe
Course Dessert
Servings 12 cookie tarts

Ingredients
  

Shortbread Crusts

  • 1 cup (128g) all purpose flour, sifted
  • ½ teaspoon baking powder
  • â…› teaspoon fine sea salt
  • 7 tablespoons (99g) good quality unsalted butter, room temperature
  • ¼ cup (28g) powdered sugar, sifted

Pecan Filling

  • 1 cup (113g) coarsely chopped pecans
  • ¼ cup (57g) unsalted butter, cubed
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (60ml) pure maple syrup
  • ¼ cup (60ml) heavy cream
  • ¼ teaspoon cinnamon
  • 1 pinch fine sea salt
  • ½ teaspoon pure vanilla extract

Instructions
 

Shortbread Crusts

  • Lightly spray a 12-serving muffin pan* with nonstick spray. (I had no problems releasing the cookies from the pan, but you can also line the muffin cups with 2-inch parchment circles for a foolproof release. I don't recommend cupcake liners since the cookies will stick to the ridges of the liners.)
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, beat the butter and powdered sugar with an electric mixer until pale and fluffy. Mix in the flour mixture on low speed or by hand, just until combined.
  • Press generous tablespoon size (about 20g each) portions of dough into the bottoms and 1/4-inch up the insides of the muffin pan cups with a pastry tamper dipped in flour. You can also use the bottom of a flat shot glass. Set aside in the refrigerator while you prepare the pecan filling.

Pecan Filling

  • Preheat the oven to 350ºF (180ºC). In a medium-sized saucepan, combine the pecans, butter, brown sugar and maple syrup over medium heat. Bring to a simmer and let the mixture bubble gently for 2 minutes. Remove the pan from the heat and stir in the heavy cream, cinnamon and salt. Return the pan to the heat and let the mixture bubble gently on low heat for 2 more minutes. Stir in the vanilla and let the mixture cool to lukewarm.
  • Top the cookie crusts evenly with the pecan filling mixture. Bake until the cookies are set and the topping is golden brown and bubbly, about 14-16 minutes. Cool the cookies completely in the pan. Once cool, remove the cookies from the pan by running a small offset spatula or paring knife around the inside perimeter of the muffin cups to loosen them.

Notes

*To find the 12-serving  muffin pan I used, click here.
Keyword cookies, pecan, shortbread

Double Chocolate Marble Cookies

Posted on by Mari Vasseur
Double Chocolate Marble Cookies

If you like marble cookies, you’ll love my amazing deluxe version. They have crisp edges with soft, chewy centers and plenty of chocolate which makes them the best marble cookies ever! I used a combination of dark chocolate pieces and milk chocolate chips for the perfect balance. Set aside some of the dark chocolate pieces for the tops for the most beautiful, decadent pools of melted chocolate.

 

Double Chocolate Marble Cookies

by Mari Vasseur
Double chocolate marble cookies with crisp edges and soft, chewy centers. Chocolate dough with dark chocolate pieces is swirled together with vanilla dough with milk chocolate chips
Print Recipe
Course Dessert
Servings 14 cookies

Ingredients
  

  • 2 cups (255g) all purpose flour, sifted
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanilla extract, divided
  • 6 tablespoons (35g) unsweetened Dutch process cocoa powder, sifted
  • 1 3 1/2-4 oz (113g) dark chocolate bar* broken into bite size pieces
  • 2 tablespoons (20g) cornstarch
  • â…” cup (170g) milk chocolate chips or white chocolate chips

Instructions
 

  • Line 2 large cookie sheets with parchment paper. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
  • In a large bowl, beat the butter, brown sugar and granulated sugar, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg, egg yolk and 1 teaspoon of vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. Add the flour mixture and mix just until combined.
  • Divide the cookie dough in half, using a kitchen scale for accuracy. Place half of the dough in a separate bowl. Add the cocoa powder into half of the dough, mixing just until combined. Set aside several pieces of dark chocolate for the tops of the cookies, then stir the remaining dark chocolate pieces into the chocolate dough.
  • Add the cornstarch and the remaining 1/2 teaspoon of vanilla extract to the other half of the cookie dough, mixing just until combined. Stir the milk chocolate chips into the vanilla dough.
  • Divide each type of dough into 28 portions, approximately 1 tablespoon each. Roll them into balls. Take 2 balls of each type of dough (4 total) and arrange them in a checkerboard pattern then roll them together to form a large ball. Repeat this process to make 14 large dough balls. Cover the dough balls and chill them in the refrigerator for 1 hour.
  • Preheat the oven to 350ºF (180ºC). Place the dough balls 3 inches apart onto the cookie sheets. Top each one with 1 or 2 pieces of the reserved dark chocolate. Bake until the edges are golden brown and the centers are set, but still soft, about 10-14 minutes. Do not over bake. The cookies will spread a bit. Remove the cookies from the oven and immediately use a large round cookie cutter to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.

Notes

To find dark Dutch process cocoa powder, click here.
Keyword cookies, double chocolate, marble

Brown Butter Monster Cookie Bars

Posted on by Mari Vasseur
Brown Butter Monster Cookie Bars

If you’re looking for an easy, delicious and cute Halloween bake, Brown Butter Monster Cookie Bars are perfect for you. These spooky bars are crisp and golden on the outside, buttery, soft and chewy on the inside. They’re loaded with milk chocolate M & M’s and semisweet chocolate pieces which makes these the best Halloween cookie bars ever! I used a chocolate bar broken into pieces, rather than chocolate chips because the chocolate pieces melt into generous, silky pools of chocolate. The fun part is adding the spooky candy eyes. You can even create expressions with sprinkle eyebrows.

 

Brown Butter Monster Cookie Bars

by Mari Vasseur
Crisp and golden on the outside, buttery, soft and chewy on the inside with M & M's and chocolate pieces. The best Halloween cookie bars ever!
Print Recipe
Course Dessert
Cuisine American
Servings 9 bars

Ingredients
  

  • ¾ cup (170g) unsalted butter, cubed
  • 1 ½ cups (191g) all purpose flour, sifted
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • 1 cup (200g) packed brown sugar
  • â…“ cup (66g) granulated sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • ¾ cup (149g) M & M's milk chocolate candies preferably Halloween colors
  • 1 4 oz (113g) semisweet or dark chocolate bar broken into bite size pieces
  • Candy eyes
  • Green sprinkles

Instructions
 

  • In a medium-sized, light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside.
  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan*** with parchment paper, leaving a couple of inches of overhang.
  • Whisk together the flour, baking powder and salt in a medium-sized bowl until well blended. Set aside.
  • Add the brown sugar, granulated sugar and vanilla extract to the brown butter and stir until combined. Add the egg and egg yolk and stir vigorously for 1-2 minutes, until smooth and creamy. Stir in the flour mixture just until combined. Set aside a few of the larger chocolate pieces for the top. Gently stir the remaining chocolate pieces and the M & M's into the dough.
  • Press the dough evenly into the baking pan and smooth the top with a spatula. Arrange the reserved chocolate pieces on the top. Bake until the top is set and light golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 20-25 minutes. Add the candy eyes and sprinkles while the bars are still warm. Let the bars cool in the pan.

Notes

*To find candy eyes, click here.
**To find green sprinkles, click here. Alternately, if you have rainbow sprinkles, you can take the  green ones out to use for your cookies bars if you don't want to purchase green sprinkles.
***To find the 8-inch baking pan I used, click here.
Keyword bars, monster cookie

Brown Butter Chocolate Oatmeal Cookies

Posted on by Mari Vasseur
Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies are the most nostalgic and comforting cookies. A warm, freshly baked oatmeal cookie is like a hug from your grandmother. For this recipe, I kept the cozy, nostalgic flavor we all love about oatmeal cookies, but enhanced them with toasty, brown butter. I also added dark chocolate, which gives them a bit of decadence and modern sophistication. If you prefer a sweeter cookie, you can use semisweet chocolate instead.

Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies made with toasty, fragrant brown butter and cinnamon and studded with dark chocolate pieces
Print Recipe
Course Dessert
Cuisine American
Servings 12 cookies

Ingredients
  

  • ½ cup (113g) unsalted butter, cubed
  • ¾ cup plus 2 tablespoons (113g) all purpose flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • â…› teaspoon pumpkin pie spice
  • ½ cup (100g) packed brown sugar
  • â…“ cup (66g) granulated sugar
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 1 â…“ cups (120g) quick oats Not instant
  • 1 3.5-4 oz (99-113g) dark chocolate bar* broken into bite size pieces
  • â…“ cup roughly chopped toasted pecans optional

Instructions
 

  • In a small light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside to cool to room temperature.
  • Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
  • In a medium-size bowl, whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice until well combined.
  • Add the granulated sugar and brown sugar to the cooled brown butter and mix until combined. Beat in the egg and vanilla extract until smooth and well combined. Mix in the flour mixture, just until combined. Stir in the oats.
  • Set aside a few chocolate pieces for the tops. Stir the remaining chocolate pieces and the pecans (if using) into the dough. Form the dough into 12 portions, about 3 tablespoons each. Roll into balls and place about 2 inches apart onto the baking sheets. Top the dough balls with the reserved chocolate pieces. Bake until the centers puff up and the edges start to turn light golden brown, about 9-11 minutes.
  • Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. (If your cookies spread too much** you can immediately use a large round cookie cutter or a small bowl to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 1 minutes, then transfer them to a cooling rack.)

Notes

*If you want a sweeter cookie, you can use a semisweet chocolate bar instead.
**You can also try chilling your dough balls for 20 minutes to prevent excess spreading. Bake a test cookie before baking the entire batch when trying a new recipe.
Keyword chocolate oatmeal, cookies

Orange Vanilla Cookie Bars

Posted on by Mari Vasseur
Orange Vanilla Cookie Bars

Orange Creamsicle Ice Cream Bars are one of my favorite summertime treats. We’re saying goodbye to summer soon, but these delicious Orange Vanilla Cookie Bars have that refreshing, nostalgic flavor that you can enjoy year around.

 

Orange Vanilla Cookie Bars

by Mari Vasseur
Tender orange flavored cookie bars topped with creamy vanilla bean frosting
Print Recipe
Course Dessert
Servings 16 2-inch cookie bars

Ingredients
  

Orange Cookie Bars

  • 1 ½ cups (192g) all purpose flour, sifted
  • 2 tablespoons (18g) cornstarch
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) sugar
  • Zest of 1 medium orange
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure orange extract
  • 1 drop orange gel food coloring optional
  • Assorted candy decorations or sprinkles optional

Vanilla Frosting

  • ¼ cup (57g) unsalted butter, softened
  • 2 tablespoons (28g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla bean paste or pure vanilla extract
  • 1 pinch fine sea salt
  • 2-3 teaspoons whole milk

Instructions
 

Orange Cookie Bars

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  • In a medium-size bowl, whisk together the flour, cornstarch and salt.
  • In a large bowl, beat the butter, sugar and orange zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the food coloring a little at a time, if using. Beat in the flour mixture just until combined. Do not over mix.
  • Spread the batter evenly into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan. Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and cut into 2-inch squares. Add candy decorations or sprinkles if desired. Frosting

Vanilla Frosting

  • In a medium-size bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, vanilla bean paste, salt and 1 teaspoon of milk. Beat until smooth. Mix in additional milk a little at a time, if needed, to reach the desired consistency. Stir slowly with a spatula to remove any bubbles.
Keyword bars, orange vanilla cookie

Pink Lemonade Cookie Bars

Posted on by Mari Vasseur
Pink Lemonade Cookie Bars

These cheerful Pink Lemonade Cookie Bars are sweet, summery and nostalgic. They remind me of the pink lemonade cake my elderly neighbor used to make. She shared her recipe when I was about 10 years old. It was so easy and it was one of the first things I baked on my own. These cookie bars have that same delicious, vibrant flavor, but in the form of a soft, tender cookie and they’re just as easy to make.

Pink Lemonade Cookie Bars

Soft, lemony cookie bars topped with silky, smooth pink lemonade frosting and pink sprinkles
Print Recipe
Course Dessert
Servings 16 2-inch bars

Ingredients
  

Cookie Bars

  • 1 ½ cups (191g) all purpose flour, sifted
  • 2 tablespoons (20g) cornstarch
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) sugar
  • Zest of 2 medium lemons
  • 1 large egg
  • 1 teaspoon pure lemon extract
  • ½ teaspoon pure vanilla extract

Frosting

  • ¼ cup (57g) unsalted butter, softened
  • 2 tablespoons (28g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon lemon juice
  • ½ teaspoon pure cherry extract
  • 1 dash fine sea salt
  • 1 tiny drop pink gel food coloring I used Americolor deep pink*
  • Pink confetti sprinkles

Instructions
 

Cookie Bars

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  • In a medium bowl, whisk together the flour, cornstarch and salt.
  • In a large bowl, beat the butter, sugar and lemon zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the flour mixture just until combined. Do not over mix.
  • Spread the batter into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan.
  • Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and add sprinkles. Cut into squares.

Frosting

  • In a medium bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, lemon juice, cherry extract and salt. Beat until smooth. Mix in the food coloring a little at a time, with the tip of a toothpick, until your desired shade of pink is achieved.

Notes

*To find the pink gel food coloring I used, click here.
Keyword bars, pink lemonade cookie

Banana Chocolate Pecan Cookies with Salted Caramel

Posted on by Mari Vasseur
Banana Chocolate Pecan Cookies with Salted Caramel

Many of us love chocolate chip cookies and banana bread so much, that I thought those two iconic bakes would be delicious combined in a cookie. Most of the banana cookies I tried were soft and cakey, which is fine, but I wanted a cookie with chewy centers and crisp, buttery edges. That end result was a challenge with bananas, because they add moisture and softness to baked goods. After a bit of trial and error, I came up with these incredibly delicious, rich, salty-sweet cookies with those coveted chewy centers and crisp edges.

Banana Chocolate Pecan Cookies with Salted Caramel

by Mari Vasseur
Banana cookies with chewy centers and crisp, buttery edges, filled with chocolate and toasted pecans, topped with salted caramel
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

Banana Chocolate Pecan Cookies

  • 2 â…“ cups (298g) all purpose flour, sifted
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon cinnamon
  • ¾ cup (170g) unsalted butter, cubed
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • â…“ cup (75g) mashed very ripe banana
  • 1 ½ teaspoons pure vanilla extract
  • 1 3 1/2-4 oz bar of dark chocolate, broken into bite size pieces, plus extra for the tops
  • ¾ cup (85g) roasted, salted pecans, coarsely chopped
  • Banana chips for the tops

Easy Salted Caramel Sauce

  • 10 soft caramel candies I used Werther's
  • 2 tbsp (30ml) heavy cream
  • 1 generous pinch fine sea salt

Instructions
 

  • Line 2 large cookie sheets with parchment paper. In a medium-sized bowl, whisk together the flour, baking powder, salt and cinnamon until well blended.
  • Melt the butter in a medium-sized saucepan, over medium heat. Continue cooking, stirring occasionally, until the butter is deep golden and fragrant. When brown specks start to form in the bottom of the pan, immediately transfer the butter to a large bowl.
  • Add the brown sugar and the granulated sugar to the butter. Mix until well combined. Beat in the egg yolk, banana and vanilla extract. Stir in the flour mixture just until combined. Fold in the chocolate and nuts.
  • Form the cookie dough into 2-tablespoon-sized balls. I used a #30 portion scoop, tightly packed.* Top each dough ball with a banana chip and a piece of chocolate. Chill the dough balls in the refrigerator for 30 minutes to 1 hour.
  • Preheat the oven to 350ºF (180ºC). Place the cookies about 3 inches apart onto the cookie sheets. Bake the cookies until the tops are set and the edges are golden brown, about 10-12 minutes. Remove the cookies from the oven and immediately use a large round cookie cutter to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve round, crinkly cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack. Spoon caramel sauce onto the warm cookies.

Easy Salted Caramel Sauce

  • Combine the caramel candies and the heavy cream in a small saucepan over medium heat. Stir gently until melted and smooth. Add salt to taste.

Notes

*To find the portion scoop I used, click here.
Keyword banana, chocolate pecan, cookies

Raspberry White Chocolate Cookies

Posted on by Mari Vasseur
Raspberry White Chocolate Cookies

These magical cookies were inspired by my viral Raspberry White Chocolate Scones. The flavors work so well together and the pretty pink sparkling sugar adds a nice crunchy texture, so I thought they would make excellent cookies too. And I was right! These cookies are everything I was dreaming about. In the scones, fresh raspberries were added directly into the dough. In this recipe, instead, I made a quick raspberry jam to fold into the cookies. Make sure to fold it in gently because if you over mix it, the dough will become too wet, which can lead to excess spreading. I also broke the chocolate into pieces, rather than chopping it. Chopping the chocolate makes too many small chards of chocolate which can also cause excess spreading.

Raspberry White Chocolate Cookies

by Mari Vasseur
Cookies with white chocolate pieces and fresh raspberry jam swirled into the dough and topped with pink sparkling sugar
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

  • 1 ½ cups (198g) raspberries, divided
  • ¾ cup (150g) plus 2 tablspoons (25g) granulated sugar, divided
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons (10ml) water
  • 1 ¾ cups (225g) all purpose flour, sifted
  • ¼ cup (30g) cake flour, sifted
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (50g) packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 1 4 oz (113g) bar of white chocolate, cut into bite size pieces, plus extra for tops or 2/3 cup (4 oz / 113g) white chocolate chips
  • Pink pearl coarse sparkling sugar optional

Instructions
 

  • Set aside 1/2 cup of raspberries. In a small saucepan over medium heat, combine the remaining 1 cup of raspberries with 2 tablespoons of sugar and the lemon juice. When the sugar has dissolved, turn the heat down and simmer, stirring occasionally, until the mixture starts to thicken, about 3 minutes. In a small bowl, whisk the water & cornstarch together. Stir this mixture into the saucepan and continue simmering until the mixture reaches a jam consistency, about 1-2 minutes. Stir in the reserved raspberries. Transfer the mixture to a bowl and set aside to cool to room temperature.
  • Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  • In a medium-sized bowl, whisk together the all purpose flour, the cake flour, salt and baking soda until well blended.
  • In a large bowl, beat the butter, the remaining 3/4 cup of sugar, and the brown sugar, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and the egg yolk in 2 separate additions until well incorporated. Beat in the extracts.
  • On low speed, stir the flour mixture into the batter, just until combined. Stir in the white chocolate pieces. Fold in the cooled raspberry mixture very gently. Do not over mix! You want to see raspberry swirls. Over mixing will change the texture of the cookies.
  • Place 2-tablespoon sized portions of cookie dough about 3 inches apart onto the prepared cookie sheets. I used a #30 portion scoop.* Top each cookie with a piece of white chocolate and sprinkle with coarse sugar. Bake until the tops of the cookies are set and the edges turn light golden brown, about 10-14 minutes. Transfer to a cooling rack.

Notes

If your cookies spread too much, you can try refrigerating the dough balls for 10-15 minutes before baking. Don't refrigerate the dough longer or your dough may become discolored. For best results, weigh your ingredients.
*To find the portion scoop I used, click here.  
Keyword cookies, raspberry white chocolate

Triple Chocolate Brownie Cookies

Posted on by Mari Vasseur
Triple Chocolate Brownie Cookies

What’s your self care indulgence? Mine is chocolate. These Triple Chocolate Brownie Cookies are the ultimate brownie cookies with the perfect combination of chocolate to satisfy any craving. They taste just like brownies with rich, fudgy centers and crisp edges. A sprinkle of sea salt flakes gives them the perfect balance.

I was inspired to create these cookies after I paid $5 for one disappointing chocolate cookie at a posh bakery. That impressive looking cookie promised gooey decadence, but it was dry and crumbly. I set out to create a cookie that does not disappoint. To achieve the perfect fudgy texture, it’s important not to over bake your cookies. To avoid over baking, I suggest baking one cookie as a test to determine your optimal baking time.

Triple Chocolate Brownie Cookies

Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

  • 6 ounces (170g) semisweet chocolate, chopped
  • 2 ounces (57g) bittersweet chocolate (70-72%), chopped
  • ¼ cup (57g) unsalted butter, cubed
  • ¾ cup (97g) all purpose flour
  • 2 tablespoons (12g) unsweetened Dutch process cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • ½ cup (100g) packed brown sugar
  • 6 tablespoons (75g) granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup (85g) semisweet chocolate chips
  • ½ cup (85g) milk chocolate chips
  • sea salt flakes** for sprinkling

Instructions
 

  • Melt the chopped semisweet chocolate, the bittersweet chocolate and the butter together in large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and cool slightly. (Alternately you can melt the chocolate and butter in the microwave in short bursts, stirring after each one.)
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until well combined.
  • In a large bowl, whisk together the brown sugar, sugar, eggs and vanilla extract until smooth and well combined, about 2-3 minutes. With a rubber spatula, stir in the melted chocolate mixture until combined.
  • Stir in the flour mixture just until combined. Fold in the chocolate chips. Refrigerate the cookie dough for about 5-10 minutes, just long enough to make the dough easier to work with.
  • Meanwhile, preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  • Roll 2-tablespoon (40g) size portions of cookie dough into balls. I used a #30 portion scoop.*** Place the dough balls on the cookie sheet, about 3 inches apart. Bake until the tops of the cookies are set and beginning to crack, about 9-11 minutes, being careful not to over bake. Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. Sprinkle the warm cookies with sea salt flakes.

Notes

*To find Dutch process cocoa powder, click here.
**To find sea salt flakes, click here.
**To find the portion scoop I used, click here.
 
Keyword chocolate, cookies

Lemon White Chocolate Chip Cookies

Posted on by Mari Vasseur
Lemon White Chocolate Chip Cookies

It’s nearly impossible to feel blue while you’re eating one of these cheerful Lemon White Chocolate Chip Cookies! They’re lemony, buttery and so delicious. I tested these over and over until I got the best lemon flavor and the perfect texture. You’ll love the crisp edges and soft, chewy centers. They don’t require any chilling time, but if your cookies spread too much, you can chill the dough balls for 20-30 minutes before baking. Weigh your ingredients for the best results.

For extra cuteness, I added small yellow chocolate flowers. I used melted white chocolate chips, but candy melts work too. The candy mold I used makes 1/2-inch to 3/4-inch flowers. To find the mold I used, click here. If you use that mold or a similar one, I recommend buying more than one so you can make more chocolate flowers at one time. If you want to skip the white chocolate flowers, then add a few white chocolate chips to the top of each cookie before baking.

Lemon White Chocolate Chip Cookies

Lemony cookies with white chocolate chips, crisp edges and soft, chewy centers, topped with white chocolate flowers
Print Recipe
Course Dessert
Servings 12 cookies

Ingredients
  

White Chocolate Flowers

  • ½ teaspoon edible white or pearl luster dust optional
  • ½ cup (85g) white chocolate chips
  • 2 drops yellow oil based food coloring
  • ½ teaspoon vegetable oil or neutral oil of your choice

Lemon White Chocolate Chip Cookies

  • 1 ¾ cups (223g) all purpose flour, sifted
  • ¼ cup (28g) cake flour, sifted
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • Zest of 2 medium lemons
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • ¾ cup (128g) white chocolate chips

Instructions
 

White Chocolate Flowers

  • Prep silicone candy flower molds by brushing a small amount of luster dust into the cavities with a small food safe brush. This step is optional, but it gives your chocolate flowers a sheen and helps them to release from the mold.
  • In a heat safe bowl, melt the white chocolate chips together with the vegetable oil over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Alternately, you can melt your white chocolate chips with short bursts in the microwave. Stir gently until smooth. Stir in the food coloring a little at a time until your desired shade is achieved.
  • Transfer the melted chocolate to a piping bag with a narrow round tip or snip the tip off of a disposable piping bag. Alternately, you can use a food grade squeeze bottle with a narrow tip. Fill the cavities of the flower mold. Scrape off any excess chocolate with a small offset spatula. Place the mold in the freezer for a few minutes until set. Turn the mold over and bend it slightly to release the flowers. Repeat the steps until you have about 24-36 flowers.

Lemon White Chocolate Chip Cookies

  • Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cake flour, salt and baking soda.
  • In a large bowl, beat the butter, granulated sugar, brown sugar and lemon zest, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in separate additions until well incorporated. Beat in the extracts until combined.
  • On low speed, beat in the flour mixture just until combined. Fold in the white chocolate chips.
  • Place 1/4 cup size portions of cookie dough onto the prepared cookie sheet, about 3 inches apart. I used a #20 portion scoop* and I placed 6 cookies on each cookie sheet. Bake one cookie sheet at a time. Bake until the tops of the cookies are set and the bottom edges begin to turn light golden brown, about 10-11 minutes. Do not over bake. Transfer the cookies to a cooling rack to cool completely.
  • Apply the white chocolate flowers to the cooled cookies with a dab of melted white chocolate.

Notes

To find the flower mold I used, click here.
To find the portion scoop I used, click here.
Keyword cookies, lemon

Miffy Inspired Coconut Cookies

Posted on by Mari Vasseur
Miffy Inspired Coconut Cookies

Spring is finally here and Easter is around the corner, so I couldn’t resist making these cute, melt-in-your-mouth Miffy inspired bunny cookies. They’re made of tender coconut shortbread topped with icing and sprinkled with coconut flakes. Coconut bunnies make perfect Easter treats. I happened to have a Miffy cookie cutter, but any 3-inch (7.6cm) bunny cookie cutter works too.* You can also use a pattern to cut out the cookies with a small paring knife. Click here for a Miffy-inspired cookie pattern. Coconut bunnies make perfect Easter treats. This shortbread recipe also works beautifully as vanilla flavor. If you prefer vanilla, refer to the notes below.**

 

Miffy Inspired Coconut Cookies

by Mari Vasseur
Tender, melt-in-your-mouth bunny shaped coconut shortbread cookies with icing and coconut flakes
Print Recipe
Course Dessert
Servings 36 cookies

Ingredients
  

Coconut Shortbread Cookies

  • 1 cup (227g) good quality unsalted butter, softened
  • ¾ cup (85g) powdered sugar, sifted
  • ½ teaspoon fine sea salt
  • 1 teaspoon natural coconut extract or flavoring
  • ½ teaspoon pure vanilla extract
  • ¼ cup (14g) unsweetened coconut flakes
  • 2 cups (255g) all purpose flour, sifted

Coconut Icing

  • 1 ¼ cups (150g) powdered sugar, sifted
  • 2-4 tablespoons (30-60ml) half & half
  • ½ teaspoon natural coconut extract or flavoring
  • 1 pinch fine sea salt
  • ¼ cup (43g) semisweet chocolate chips
  • ¼ cup (14g) unsweetened coconut flakes

Instructions
 

Coconut Shortbread Cookies

  • In a large bowl, beat the butter, powdered sugar, and salt with an electric mixer on medium speed, until smooth and pale. Beat in the extracts and coconut flakes until well blended. On low speed beat in the flour, just until combined.
  • Form the dough into 2 disks. Wrap with plastic wrap and refrigerate for 2 hours or up to overnight.
  • Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll the dough to a scant 1/4-inch (.6cm) thick. Cut out the cookies using a 3-inch (7.6cm) bunny cookie cutter. If you don't have a cookie cutter you can use the provided pattern and cut the cookies out with a small paring knife. Place the cut cookies about 2 inches (5cm) apart onto the prepared baking sheets. Freeze the cookies for 10 minutes.
  • Meanwhile, preheat the oven to 350ºF (180ºC). Bake the cookies until set and light golden, about 9-11 minutes. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack to cool completely.

Coconut Icing

  • In a medium-sized bowl, whisk together the powdered sugar, 2 tablespoons of half & half, the coconut extract and salt until smooth. Whisk in additional half & half as needed to achieve the desired consistency.
  • Apply the icing to the cookies by dipping the tops of the cookies in the icing or by spreading the icing on with a small offset spatula. Sprinkle with coconut flakes.
  • To make the Miffy or bunny faces, melt the chocolate ships in a small heat safe bowl, in the microwave. Transfer the melted chocolate to a piping bag fitted with a narrow round tip. For the Miffy faces, pipe an x for the mouth and dots for the eyes. For Easter bunnies, pipe eyes, noses and mouths. You can also use small candies for the noses.

Notes

*To find bunny cookie cutters, click here.
**To make vanilla shortbread cookies, omit the vanilla extract, coconut flavoring and the coconut flakes. Replace with 1 1/2 teaspoons vanilla bean paste. To make vanilla icing, replace the coconut flavoring with pure vanilla extract
***To find the coconut flavoring I used, click here.
Keyword coconut shortbread, cookies