Salted Caramel Pecan Chocolate Chip Blondies

Salted Caramel Pecan Chocolate Chip Blondies www.confessionsofabakingqueen.com

I was in Nashville last weekend and let me tell you NASH VEGAS is freaking amazing. I am dying to go back already. It was a WILD weekend going to bed at 6AM waking up at 9:30 to go to brunch and get cray cray again.

So much better than actual Vegas. Cleaner, nicer people and SOUTHERN food. I ate soooo much Mac & Cheese and Mac & Cheese with Bacon. Bacon makes everything better.

And the Honky Tonks were sooo fun- live music on three levels of each bar all day all night. Honestly it was singing and dancing central- me and my girlfrineds loooved it.

We also loved Buttery Nipples. Baileys and Butterscotch?! Can’t stop, won’t stop!

Salted Caramel Pecan Chocolate Chip Blondies www.confessionsofabakingqueen.com

There is a bakery I love to visit in Fashion Island, Pain Du Monde. My auntie has worked there for years and I have fond memories of being a child, coming home from school and seeing a pink box at the gate. Filled with cinnamon twists, fruit tarts, almond twists, chocolate chip cookies and pecan chocolate chip cookies.

Normally I go for a soft chewy cookie but the thick almost cakey like cookies from Pain Du Monde are also a favorite of mine. I can’t control myself with those cookies. Well, truth be told I can’t control myself with most cookies.

Salted Caramel Pecan Chocolate Chip Blondies www.confessionsofabakingqueen.com But if it ain’t a good cookie I ain’t eating it!! Some people think I am being dramatic not eating a cookie but it ain’t worth the calories when so many desserts are soo good!

 

Salted Caramel Pecan Chocolate Chip Blondies www.confessionsofabakingqueen.com

Salted Caramel Pecan Chocolate Chip Blondies went quickly, I can’t control myself around them!

 

Salted Caramel Chocolate Chip Blondies

Yield: 9 Large Blondies

Salted Caramel Chocolate Chip Blondies

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cornstarch
  • 1 stick butter, at room temp
  • 1/3 cup salted caramel
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cup chocolate chips
  • 1 cup pecan pieces

Instructions

  1. Preheat oven to 350F and line a 9X9 inch pan with foil and grease heavily. In a large bowl whisk together flour, baking soda, salt and cornstarch.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream butter, salted caramel, granulated sugar, and brown sugar together for 3 minutes. Add vanilla, egg and yolk. Fold in chocolate chips and pecans. Pour into prepared pan.
  3. Bake for 23-28 minutes.
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Sea Salt Cookie Butter Blondies  Sea Salt Cookie Butter Blondies www.confessionsofabakingqueen.com

Pretzel Crusted M&M Blondies Pretzel Crusted M&M Blondies

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Coffee Apricot Meringue Kisses

Coffee Apricot Meringue Kisses Do you live by any train tracks? When I go home from the freeway I have to pass a train track. It’s already frustrating enough waiting for a train but what is even worse is when the train is stopped. Or how about when the train barriers are down but there is no train. UGH I don’t know why I get so annoyed but I do. And this week I have had to turn around from the train tracks three, yes three times, and it’s only Thursday!! And it’s always such a struggle to guess which way to go. Coffee Apricot Meringue Kisses Something that doesn’t annoy me…cookies. Any kind of cookies. Well except raisin. But luckily I’ve been “allergic” to raisins since I was about 6 so I haven’t suffered through many raisin cookies. BTW I am totally not allergic but found out at a young age for school trips that if I said I was then I would be guaranteed to get the chocolate cookies. Coffee Apricot Meringue Kisses Why did I always shy away from meringue cookies?? It’s funny how things change. They are so crunchy and sweet, addictive is a better word for them. I don’t know how many I ate.  I also used tons of these in Eton Mess, recipe coming soon. Coffee Apricot Meringue Kisses The most important things when it comes to making meringues is making sure you use only egg whites, no yolk at all. And also, that you beat your egg whites long enough you want super shiny stiff peaks. You could totally pipe the batter with a fun tip or you could be lazy like me and scoop with two spoons. I knew I was going to making eton mess with half of the cookies so I wasn’t bothered

Coffee Apricot Meringue Kisses

Yield: 35-40 Meringue Kisses

Coffee Apricot Meringue Kisses

Ingredients

    Meringue Cookies
  • 1 tbsp instant coffee granules
  • 3 tbsp hot water
  • 6 egg whites, at room temp
  • 1/2 tsp cream of tartar
  • 1 1/2 cup granulated sugar
  • Filling
  • 1 tbsp instant coffee granules
  • 3 tbsp hot water
  • 1 1/2 sticks butter, softened
  • 4-5 cups powdered sugar
  • 3/4 cup- 1 cup apricot jam
  • Powdered sugar, for dusting on top

Instructions

    Meringue Cookies
  1. Preheat oven to 200F and line two cookie sheets with silpat liners.
  2. In a cup mix the coffee granules and hot water, set aside.
  3. In the bowl of your electric mixer fitted with a whisk attachment beat the eggs whites until light and frothy about 1 minute. Add in cream of tartar and whisk again on medium speed, then slowly pour in half of the sugar. Then put on medium high and whisk for 60-90, then add in remaining sugar. Whisk on high until the mixture is very shiny and stiff peaks have formed. If you turn the mixer off and hold the whisk up the egg white mixture will stand up high, without falling. Mix in coffee.
  4. Using a pastry bag with a large opening or round tip pipe mixture onto prepared pan. They do not need a lot of space between each cookie. Bake in oven for 1 hour and 20 minutes- when you touch the cookies they will be hard to the touch. Turn oven off and let cool the cookies cool in oven for 1-2 hours or overnight. Store in an airtight container.
  5. Filling
  6. In a cup mix the coffee granules and hot water, set aside.
  7. In the bowl of an electric mixer fitted with a paddle attachment, Beat butter for 3 minutes. Add coffee, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Put frosting in a piping bag fitted with a medium round tip.
  8. Spread a little bit of jam on the inside of one meringue and pipe the coffee buttercream on the inside of another meringue. Place meringues together, repeat until all meringues are complete. Dust powdered sugar on top of meringues. Serve immediately.

Notes

You can pipe the meringues as large or as small as you like, adjusting the cooking time accordingly. The meringues I piped were roughly a tablespoon size. My meringues in these photos were not dusted with powdered sugar.

http://confessionsofabakingqueen.com/coffee-apricot-meringue-kisses/

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Chewy Lemon Cookies

Extra chewy, these thin cookies are bursting with lemon flavor. You will devour these Chewy Lemon Cookies.  Chewy Lemon Cookies www.confessionsofabakingqueen.com

I WENT SCUBA DIVING!! Sorry for all the caps but seriously I am amazed at myself.  You see, I do not like going far into the ocean when I cannot stand because I like to be in control and the ocean you are so not in control. So the fact that I went is freaking amazing.

Also, I went TWICE!

I was in The Great Barrier Reef  so I HAD to scuba dive right? That’s what I was telling myself and it worked. And of course thanks to my amazing instructor, Jake, from The Atlantic Clipper Boat I was on. He was so helpful and made me feel comfortable.

Chewy Lemon Cookies www.confessionsofabakingqueen.com

The colors in the Reef are unreal. It really is like Finding Nemo- everything is so rich and vibrant. I was amazed. I originally told Jake I was going to hold on to him the whole time and that we would be besties by the time this was over but then when we were down there I was like let go of me I want to explore! LOL he was so confused!

Then the second day there was a second dive and me and my sister looked at each other like YOLO let’s do it again!! And so glad we did. We were able to touch, hug and kiss a huge fish they call “Elvis” and also found Nemo!!

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

I was loved scuba diving and can’t wait to do it again? Have you ever Scuba Dived?

These lemon cookies were a pleasant surprise for me, I feel in love. They are soft, chewy, thin cookies that I literally could not stop eating. I made some with white chocolate chips but felt the cookies were perfect without the chocolate chips, but totally up to you!

Chewy Lemon Cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Yield: 22 medium size cookies

Chewy Lemon Cookies

Ingredients

  • 1 1/3 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box lemon pudding
  • 14 tbsp unsalted butter
  • 1 1/4 cup granulated sugar
  • 1/4 tsp lemon extract
  • 1 large egg
  • 1 large egg yolk
  • Zest of one small lemon
  • Juice of one small lemon
  • Optional: 3/4 cup White Chocolate Chips

Instructions

  1. Whisk the flour, baking soda, salt and pudding mix together and set aside.
  2. In the bowl of an electric mixer combine softened butter and sugar until light and fluffy, 3-4 minutes. Add in lemon extract then egg and egg yolk mix until fully combined, about 3 minutes. Add in zest and juice of lemon, mix until fully combined, mixture will be wet.
  3. Mix in the flour mixture until fully combined. Fold in white chocolate chips if using.
  4. Either cover with plastic wrap and chill in bowl inside the fridge for 2 hours or scoop out the balls and place on a flat sheet, cover with plastic wrap and chill for at least 2 hours. ( I prefer scooping the dough out before chilling)
  5. Preheat oven to 350F and line a baking sheet with a silpt liner, if using. If you have already scoped the dough then just place dough balls on sheet or roll out dough into 3 tbsp size balls. I use a cookie scoop to create uniform cookies. Bake for 10-12 minutes. Mine baked for 11 minutes exactly, you want the dough to be set but still shiny, this creates a chewier soft cookie. Cook longer if you like a more crunchy cookie. Store in an airtight container.

Notes

I originally made some cookies with the white chocolate chips but I prefer the cookies without the white chocolate chips.

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My Favorite Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com I go through phases in baking, sometimes I cannot get my fill of banana bread other times its creme brûlée. But what never changes is the simplicity of a chocolate chip cookies, and then when its a warm chocolate chip cookie, well I just go all gooey ooey inside!!

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

Back in January I visited Disneyland for a blogging conference with ma homegirl Hayley @ The Domestic Rebel we of course visited Ghiradelli Square in California Adventure, and ordered warm chocolate chip cookies. The cookie was soooo good, normally when I am at GQ I get the cookie sunday but it was lovely to just enjoy the pure cookie.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

Well, a few weeks ago I decided I wanted CC Cookies. And because I hate making the same thing twice, just like I hate wearing the same outfit twice, even though both of these things happen all the time, I decided to play with my perfect chocolate chip cookie recipe.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

I combined my all time love of browned butter and pudding mix to create, what I call my favorite chocolate chip cookie. The cookies are thick, chewy, chock a block full of chocolate. And they actually remind me of the cookies at Ghiradehill square.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

Since making these I have already made them another two times. Which is saying something for me. Like I said before I don’t like to make the same recipe twice. But I often do, when I looove it!

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

My Favorite Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 11 minutes

Yield: 16 ish Medium Size Thick Cookies

My Favorite Chocolate Chip Cookies

Ingredients

  • 1 1/3 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box vanilla pudding
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1 tbsp vanilla extract
  • 1/2 cup granulated sugar
  • 3/4 cups dark brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups milk chocolate chips

Instructions

  1. Whisk the flour, baking soda, salt and pudding mix together and set aside.
  2. To brown the butter cook the first 10 tbsp butter over low to medium heat. Swirl it every so often. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.The process will take around 5 minutes.
  3. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
  4. Add in the vanilla, granulated sugar and brown sugar. Mix until fully combined and continue to beat for 5 full minutes. Add egg and egg yolk mix for 3 minutes.
  5. Mix in the flour mixture until fully combined. Fold in chocolate chips.
  6. Either cover with plastic wrap and chill in bowl inside the fridge for 2 hours or roll out the balls and place on a flat sheet, cover with plastic wrap and chill for at least 2 hours.
  7. Preheat oven to 350F and line a baking sheet with a silpt liner, if using. If you have already rolled dough then just place dough balls on sheet or roll out dough into 3 tbsp size balls. I use a cookie scoop to create uniform cookies. Bake for 10-12 minutes. Mine baked for 11 minutes exactly, you want the dough to be set but still shiny and not completely set, this creates a chewier soft cookie. Cook longer if you like a more crunchy cookie.
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My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

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Cookie Butter Chocolate Chip Cheesecake Bars

Chewy Cookie Butter Chocolate Chip Cookie is filled with Creamy Dreamy Cheesecake, the hardest part about these bars is waiting for these to cool! But they are so worth the wait! 

Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Who is ready for St. Paddy’s Day? I am making some more Guinness Chocolate cookies and some other Guinness & Baileys desserts for my co workers. I am also working like a mad woman!! We had the Guinness Girls in tonight and they are coming tomorrow as well then the 2 Gingers Irish Whiskey girls are coming in on Thursday and then it’s the weekend, full of tons of people celebrating all weekend long. Don’t get me wrong I love it but I can’t wait for next Tuesday. I will be sleeping in.

Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Do you have any crazy plans?

These cheesecake bars were fabulous, I have never made cheesecake cookie bars before and I am kicking myself for waiting so long. I of course had to incorporate Trader Joe’s Cookie Butter (or Biscoff Spread) because I just cannot get enough of the stuff! I was buying some at TJ’s the other day and the cashier tried telling me I would love Cookie Butter and try it on this and that- I just looked at him thinking poor guy doesn’t know I have a sick addiction and I could teach him a few things about eating Cookie Butter.

Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Anyways I loved these bars, I made sure to beat the cheesecake layer for a few minutes to really smooth batter. I will make these again in a heartbeat. Easily a new favorite!
Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Cookie Butter Chocolate Chip Cheesecake Bars

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 16 Bars

Cookie Butter Chocolate Chip Cheesecake Bars

Ingredients

    Cookie Dough
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1/4 cup Cookie Butter or Biscoff Spread
  • 2 large eggs, at room temp.
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • Pinch of Salt
  • 2 1/2 cups all purpose flour
  • 1 heaping cup milk chocolate chips
  • Cheesecake Layer
  • 8 oz Cream Cheese, at room temp.
  • 1/3 cup sugar
  • 1 egg, at room temp.
  • 1 tbsp vanilla extract

Instructions

  1. Preheat oven to 350F and line a 9X9 inch pan with foil and grease the pan thoroughly, set aside.
  2. In the bowl of an electric mixer beat butter for 2 minutes, add in sugar and brown sugar and beat for 4 minutes. Add in cookie butter/biscoff spread and beat until fully combined. Add in eggs one at a time then vanilla extract.
  3. Mix in baking soda, salt and flour until no flour steaks remain. Fold in chocolate chips. Press half of the dough into prepared pan.
  4. Cheesecake Layer
  5. In a clean bowl of an electric mixer beat cream cheese for 3 minutes on high speed. Add in sugar beating for 2 minutes. Add in egg and vanilla extract and beat on high for 5 more minutes. Pour on top of cookie dough layer. Press remaining cookie dough on top of cheesecake layer. I like to flatten the dough into discs or squares to cover the cheesecake layer evenly.
  6. Bake in preheated oven for 40-45 minutes, the cookie dough should be golden brown. Let cool completely before slicing into bars.
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Guinness Chocolate Cookies

Guinness Chocolate Cookies www.confessionsofabakingqueen.com #booze #boozybaking  DAMMMMMMMN these cookies are for chocolate lovaaahhs! So if you don’t love chocolate get the HELLLL OUT! I’m only joking 😉 but go check out these cookies or something. But at least make these for St. Patricks Day!

Anyways back to these cookies. Well, first of all, they have Guinness in them. So of course they win right off the bat, cookies and booze! And for those of you who have never baked with Guinness before it doesn’t make the baked good taste like Guinness it just really intensifies the chocolate flavor. It’s like the real deal for chocolate lovers. AKA me!

Guinness Chocolate Cookies www.confessionsofabakingqueen.com #booze #boozybaking

But because I am not a dark chocolate lover, I stick to milk most of the time, I had to through some milk chocolate chunks in there too. I mean come on look at that chocolate meltiness going up in that cookie. It’s outrageously finger lickin good.

Guinness Chocolate Cookies www.confessionsofabakingqueen.com #booze #boozybaking

So there is cocoa powder, dark chocolate chips and milk chocolate chunks AND reduced Guinness so the chocolateness is redic. You chill this dough but hey I almost like dough that you chill better because who doesn’t just love taking dough straight out of the fridge to bake? That’s why the store bought dough is the best! But this is better none of that junk you cannot pronounce.  Guinness Chocolate Cookies www.confessionsofabakingqueen.com #booze #boozybaking

I have a feeling these cookies would be fantastic with a scoop of ice cream, not speaking from experience or anything. On that note I might need to make these again for Paddy’s…

Guinness Chocolate Cookies

Cook Time: 9 minutes

Yield: 36 Cookies

Guinness Chocolate Cookies

Ingredients

    Guinness Mixture
  • 1 11.2oz bottle of Guinness
  • 1/3 cup brown sugar
  • Cookie Dough
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tbsp vanilla extract
  • 2 cups all purpose flour
  • 1 cup cocoa powder, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup dark chocolate chips
  • 1 1/4 cup milk chocolate chips

Instructions

    Guinness Mixture
  1. In a saucepan over medium heat cook the Guinness and brown sugar together for 15-20 minutes. The mixture will reduce to 1/3 cup. Set aside to cool for a few minutes.
  2. Cookie Dough
  3. In the bowl of an electric mixer beat butter for 2 minutes, add sugars and beat for another 4 minutes. Add eggs and vanilla mix for 2-3 minutes until fully incorporated. Mix in Guinness mixture.
  4. In a medium bowl mix together flour, cocoa powder, baking soda and salt.
  5. Slowly add dry ingredients into wet ingredients, until just combined. Fold in chocolate and let chill for at least 2 hours or up to 2 days.
  6. Preheat to 350F and line a baking sheet with silpat liner, if using. Place 2 tbsp size balls of dough on sheet and place more chocolate on top of each dough for looks if you want. Bake for 9 minutes, dough will be just set but take out of the oven and let cool for 10 minutes before transferring to a wire rack.
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Cookie Butter Oat Butterscotch Cookies

Cookie Butter Oat Butterscotch Cookies www.confessionsofabakingqueen.com

Butterscotch is one of those flavors I like but don’t love. I get my fill of it every couple months. When I am in the mood for it, I NEED IT! Cookie butter on the other hand, I love. I can’t get enough of the stuff. Trader Joe’s looks at me like I am nuts. Oh well, they don’t get to experience all the fabulous cookie butter things I do. Cookie Butter Sea Salt Chocolate Chip Cookies are one of my most popular recipes and for a reason. The chocolate chunks, the cookie butter and sea salt all lend to a fabulous cookie. Chewy with gooey cookie butter stuffed in the middle and the sea salt, it’s so unexpected but it compliments the flavors so well.

Cookie Butter Oat Butterscotch Cookies www.confessionsofabakingqueen.com

In these cookies I did not stuff the cookies with cookie butter, instead I mixed the butter into the wet base of the cookies. Creamed my butter and sugars, added the cookie butter then added my eggs and vanilla. The cookie butter is not over powering but gives another dimension to the cookie,  the flavor lingers in each bite.

Cookie Butter Oat Butterscotch Cookies www.confessionsofabakingqueen.com

One things for sure these cookies did not linger around, they were quickly gone. May I suggest one thing, take one of these cookies hot from the oven place it inside a bowl and scoop a large scoop of Ben & Jerry’s Late Night Snack on top. Wowzers best flavor combo there. I couldn’t get enough, I may have done that a few times 😉

Cookie Butter Oat Butterscotch Cookies www.confessionsofabakingqueen.com

Cookie Butter Oat Butterscotch Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 15 cookies

Cookie Butter Oat Butterscotch Cookies

Ingredients

  • 1/2 cup butter, at room temp.
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup cookie butter
  • 1 large egg, at room temp.
  • 1 tbsp vanilla extract
  • 1 cup old fashioned oats
  • 1/2 cup quick oats
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup and a few more butterscotch chips

Instructions

  1. In the bowl of an electric mixer beat butter and sugars for 4 minutes on medium speed. Beat in cookie butter until fully incorporated.Add egg and vanilla, mix until combined.
  2. In a medium bowl mix together oats, flour, baking soda and salt. Pour into wet ingredients and mix until just combined. Fold in butterscotch chips. Wrap and chill for 1 1/2 hours or up to 3 days or freeze.
  3. Preheat oven to 350F and line a cookie sheet with a silpat liner. Place 2 tbsp mounds of dough on sheet evenly spread apart. Bake for 8-11 minutes. Until golden brown and set. Let cool on sheet for 5 minutes then transfer to wire rack. Sore in air tight container.
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Cookie Butter Oat Butterscotch Cookies www.confessionsofabakingqueen.com

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Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter

Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter

 

I felt like cookies, chocolate cookies to be specific. I also felt like some cookie butter, marshmallow creme and toffee bits. I can never make up my mind, I am SOOO indecisive. So naturally I crammed everything into the cookies. And damn. I was impressed.

When I made these cookies I also made Strawberry Chocolate Cupcakes. I told my dad about the cupcakes but didn’t even mention the cookies, he is a picky dessert eater.  A few hours later he says to me “Did you make those cookies” I said “yes” he said “Wow, don’t make anymore!!” he loved them and he finished the rest of the batch.

Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter

Another family member who loved them? My sister Lydia.

Needless to say these cookies were a success. There is a lot going on but it’s not overwhelming . Chocolate cookie dough, chocolate chips, toffee chips, marshmallow creme, cookie butter and  hazelnut spread. Yes that is what heaven tastes like. Oh and a la mode of course 😉

 

Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter

Sooo I am off to OZ in April! Woo Hoo, Bondi Beach to be specific and possibly the  Whitsundays and Byron Bay. I am so blessed & thankful to be able to travel, I loooooove it! Especially trying all the different foods around the world.

My sister and I are going and are booking one ticket with air miles though British Airways. Lemme just say British Airways online system is freaking retarded it doesn’t work. Then there phone system just had the busy tone, so we tried the England phone line but had to wait till the next day because of the time difference. Then, they couldn’t give us answer so said they would email us in 24-48 hours later- well one week later still nothing. Each time we call we wait like 34 minutes on hold till we talk to someone, no I am not exaggerating. And then we “booked” it but it was not processed but would process and they would call us when it did or the next morning well that was on like Tuesday or Wednesday of last week and still nothing.. UGH I just want my ticket booked already!! Two weeks and counting the ticket is still not booked!!!

MAX BRENNER HERE I COME!!

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Until then… Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter & Hazelnut Spread……

Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter

Prep Time: 15 minutes

Cook Time: 13 minutes

Yield: 18-20 Large Cookies

Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter

Ingredients

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs, at room temp.
  • 1 tbsp vanilla extract
  • 2 1/4 cup all purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips/chunks
  • 2/3 cup toffee bits
  • 1/2 cup Marshamallow Creme
  • 1/2 cup Cookie Butter
  • 1/2 cup Nutella

Instructions

  1. In the bowl of an electric mixer beat softened butter for 2 minutes. Add in sugars and beat for another 3-4 minutes. Add in eggs one at a time then vanilla extract.
  2. In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Add mixture to the wet ingredients. Once combined fold in chocolate and toffee bits. Cover and chill for 30 minutes.
  3. Preheat oven to 350F and line a baking sheet with a silpat liner, if using one.
  4. Scoop 1 tbsp dough and press out to form a disc. Scoop 1/2 tsp marshmallow creme and 1 tsp cookie butter and hazelnut spread swirl on to disc. Make another disc of dough and place it on top of the dough with creme and spread, seal cookie dough edges together. Repeat with all dough. Bake for 11-13 minutes, until cookies are completely set. Let sit on tray for 5 minutes before moving to wire rack to cool.
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Strawberry Red Velvet Swirl Cookies

Strawberry Red Velvet Swirl Cookies www.confessionsofabakingqueen.com

Can I just saw how freaking cute are these cookies?! I love pink and red and hearts and Valentines Day it is the cutest holiday ever! I used to get in trouble at work for drawing hearts everywhere. I couldn’t help myself! They make everything look so fun and happy and cute! So when Valentines Day rolls around I can put as many hearts in as much pink and red writing as I want!

Strawberry Red Velvet Swirl Cookies www.confessionsofabakingqueen.com

So when I dreamed these cookies up in my head they were so cute, but then when I made them I was in LOVE! And the flavors of red velvet and strawberry mixed together with chocolate drizzled on top and sprinkles?! I died and went to obnoxious cookie heaven.

Strawberry Red Velvet Swirl Cookies www.confessionsofabakingqueen.com

These were just the cookies to break me out of my baking dry spell. With crazy work schedules, the flu (the California flu that has been absolutely dreadful, I might add), a blog conference and everything else in between it’s been a couple weeks since I’ve made some magic in the kitchen.

Strawberry Red Velvet Swirl Cookies www.confessionsofabakingqueen.com

Now for most people they will probably make an obnoxious looking cookie like this for Valentines Day. Me? I will make these all year round. I love obnoxious. And cookies + chocolate.
Strawberry Red Velvet Swirl Cookies www.confessionsofabakingqueen.com

Strawberry Red Velvet Swirl Cookies

Ingredients

    Red Velvet Cookies
  • 1/2 box Red Velvet Cake Mix
  • 1 egg
  • 1/4 cup vegetable oil
  • Strawberry Cookies
  • 1/2 box Strawberry Cake Mix
  • 1 egg
  • 1/4 cup vegetable oil
  • Decorations
  • 1 cup white chocolate melting discs (Ghirardelli Melting Wafers or Candiquick)
  • 1 cup milk chocolate chips or Candiquick
  • Sprinkles

Instructions

    Red Velvet Cookies
  1. Preheat oven to 350F and line a baking sheet with a silpat liner, if using.
  2. In a medium bowl combine red velvet cake mix, egg and oil. Set Aside.
  3. Strawberry Cookies
  4. In a medium bowl combine strawberry cake mix, egg and oil. Set Aside.
  5. Assembly
  6. Scoop 1 tbsp of red velvet cookie dough and press in 1 tbsp of strawberry cookie dough. Roll the dough together between your hands then place on prepared baking sheet. Bake for 10 minutes exactly. Let cool on tray for 5 minutes then transfer to wire rack.
  7. Once cookies are cooled melt your chocolate. Follow instructions on package for white chocolate wafers. If using milk chocolate chips, microwave on 50% power for 15 second increments, making sure to stir after each increment until all chocolate is smooth and melted completely. Be careful chocolate burns easily.
  8. Place cooled cookies on silpat liner or wax paper, using a spoon or plastic squeezey bottle with small opening drizzle chocolate on each cookie. Sprinkle cookies with sprinkles quickly before chocolate has set.
http://confessionsofabakingqueen.com/strawberry-red-velvet-swirl-cookies/

Strawberry Red Velvet Swirl Cookies www.confessionsofabakingqueen.com

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Pretzel Crusted Salted Caramel Chocolate Chip Cookie Cups

Salted Caramel Chocolate Chip Cookie Dough is placed upon a Pretzel Crust then drizzled with Salted Caramel  & Melted Chocolate, you will not be able to say no to these indulgent little treats! 

Pretzel Crusted Salted Caramel Chocolate Chip Cookie Cups www.confessionsofabakingqueen.com

Can you believe its 2014 in two days?!

I sure cannot but I am SOOO over 2013, the majority of people I know had a bad year and mine was not anything special but I feel an overwhelming amount of good when I think of 2014 so I am super excited!!

 

Pretzel Crusted Salted Caramel Chocolate Chip Cookie Cups www.confessionsofabakingqueen.com

New Years Eve is a crazy day for me, it is the busiest day of the year at work for us. But being a British Pub we celebrate British New Years Eve so that means at 4pm our time a bagpiper goes through the restaurant and bar and everyone is pretty shall we say tipsy by that time.

It’s crazy people come in as soon as we open to secure a spot, so they sit and wait for 11am- 4pm for that moment. It is pretty spectacular though and for me, as the manager, it will be a big sigh of relief, it’s over.

The busiest two weeks of the year are over and I have survived. Even with two people quitting with no notice. I won’t dive into that but lets just say its added some more stress!

Pretzel Crusted Salted Caramel Chocolate Chip Cookie Cups www.confessionsofabakingqueen.com

 

So these cooke cups were made in the height of my stress during Christmas. I really didn’t have the time to make these but I made the time cuz baking is my de-stresser and sugar is another thing that makes me less stressed and so happy. Probably not the healthiest de stresser but whateves! These came together so easily and I was pleasantly surprise how much me and my co workers loved them!

New Years Eve night I usually don’t do anything too crazy as I am usually pretty tired from the day, last year I got drunk ended up ringing in the new year on top of a couch signing New York New York, entertaining at least.

I didn’t start throwing up till about 2 am.. LOL

Pretzel Crusted Salted Caramel Chocolate Chip Cookie Cups www.confessionsofabakingqueen.com

The only bad thing about new years? Everyone gets on this health kick so I am the only one still stuffing my face, heck maybe this year I will. I can’t wait. Maybe I will make a vision board this year. I love me some goals and I love checking off lists so to see a vision and to achieve it and see that I have achieved it sounds right up my alley!

Do you make a vision board?

Hope you all have a happy and safe new year!! 

Pretzel Crusted Salted Caramel Chocolate Chip Cookie Cups

Yield: 16 Cooke Cups

Pretzel Crusted Salted Caramel Chocolate Chip Cookie Cups

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cornstarch
  • 1 stick butter, at room temp
  • 1/3 cup salted caramel
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cup chocolate chips
  • 3 Cups of Crushed Pretzels
  • 1 1/2 stick Butter Melted
  • Salted Caramel for Drizzling
  • Melted Chocolate for Drizzling

Instructions

  1. In a large bowl whisk together flour, baking soda, salt and cornstarch.
  2. Cream butter, salted caramel, granulated sugar, and brown sugar together for 3 minutes. Add egg, yolk, and vanilla. Slowly add in dry ingredients. Then fold in chocolate chips. Cover and chill dough for at 3 hours or longer.
  3. Preheat oven to 350F. Grease a muffin pan, set aside.In a bowl mix together crushed pretzels and butter. Scoop 1 tbsp into each muffin pan and press down evenly. Scoop a heaping 2 tbsp size ball of cookie dough on top of crust. Bake for 18-21 minutes until golden brown on top. Let sit in pan to cool for 20 minutes. Using a large rack or plate invert cookie cups. Drizzle salted caramel and milk chocolate on if desired.
http://confessionsofabakingqueen.com/pretzel-crusted-salted-caramel-chocolate-chip-cookie-cups/

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