cookies

Bready or Not: Peppermint Bark Cookies

Posted by on Dec 22, 2021 in Blog, Bready or Not, chocolate, cookies, mint | Comments Off on Bready or Not: Peppermint Bark Cookies

These incredible Peppermint Bark cookies really do taste like peppermint bark, but in chewy, beautiful cookie form!

Bready or Not: Peppermint Bark Cookies

These cookies even look holiday-colorful due to the bits of crushed candy cane throughout. I used a Hershey’s Chocolate Mint Candy Cane, but many varieties of candy cane would do. You could even mix it up with different colors and flavors!

Bready or Not: Peppermint Bark Cookies

I kept things easier by using chocolate chips, but this would be great with chopped chocolate, too, for different textures and flavors. Peppermint Bark itself comes in different variants, after all!

Bready or Not: Peppermint Bark Cookies

These cookies would be fantastic for a holiday cookie exchange, or to serve at a gathering. Or, if you’re cheap like me, bake them later on in January using candy canes scored on clearance!

Bready or Not: Peppermint Bark Cookies

Modified from Bake from Scratch Magazine Holiday Cookies 2019.

Bready or Not: Peppermint Bark Cookies

These cookies really do taste like peppermint bark, but in chewy cookie form! Recipe makes about 42 cookies using a tablespoon scoop.
Course: Dessert, Snack
Keyword: candy cane, chocolate, cookies, mint
Author: Beth Cato

Equipment

  • tablespoon scoop
  • parchment paper

Ingredients

  • 1 1/2 cups light brown sugar packed
  • 1 cup unsalted butter 2 sticks, melted
  • 1/2 cup white sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 4 ounces white chocolate chips
  • 4 ounces dark chocolate chips
  • 4 peppermint candy canes crushed

Instructions

  • In a mixer, beat brown sugar, butter, and white sugar until combined. Add eggs one at a time followed by the extracts.
  • In a separate bowl, stir together flour, baking soda, and sea salt. Gradually add the dry ingredients into the butter mixture. Fold in the two chocolates and candy cane bits. Cover top of dough with plastic wrap and chill it for 15 minutes.
  • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
  • Use a tablespoon scoop to parcel out dough, spaced out, on baking sheet. Bake for 10 to 12 minutes, until cookies are set and just turning golden. Keep on sheet for a few minutes then transfer to a cooling rack.
  • Store cookies in seal containers at room temperature. Keeps for at least 3 days.

OM NOM NOM!

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    Bready or Not Original: No Bake Pecan Praline Cookies

    Posted by on Dec 15, 2021 in Blog, Bready or Not, cookies, no-bake dessert, nutty | Comments Off on Bready or Not Original: No Bake Pecan Praline Cookies

    Do you need cookies ready, FAST? These no-bake wonders are prepared in minutes and just need 15 minutes to set.

    Bready or Not Original: No Bake Pecan Praline Cookies

    Traditional pecan pralines are crunchy and sweet. This no-bake cookie version definitely has all that going on, with added chewiness from coconut.

    Bready or Not Original: No Bake Pecan Praline Cookies

    I highly recommend using unsweetened coconut flakes or shreds here, as these cookies are not lacking at all in the sugariness department!

    Bready or Not Original: No Bake Pecan Praline Cookies

    It’s amazing to me how something so goopy and hot can so quickly become set and easy to handle. This is the ultimate in fast-and-delicious cookies.

    Bready or Not Original: No Bake Pecan Praline Cookies

    Bready or Not Original: No Bake Pecan Praline Cookies

    These no-bake wonders are prepared in minutes and just need 15 minutes to set. No candy thermometer required! Each bite is crunchy, sweet, and oh so good! Makes about 35 tablespoon-sized cookies.
    Course: Dessert, Snack
    Keyword: coconut, cookies, no bake, pecans
    Author: Beth Cato

    Equipment

    • large saucepan
    • cookie sheet
    • waxed paper
    • tablespoon scoop

    Ingredients

    • 2 1/2 cups pecans chopped or whole
    • 2 cups unsweetened coconut flakes or coconut shreds
    • 2 1/2 cups white sugar
    • 1/2 cup milk
    • 1/2 cup light corn syrup
    • 1 stick unsalted butter 1/2 cup
    • 1 teaspoon vanilla extract

    Instructions

    • Prepare a large cookie sheet, or several sheets, with waxed paper. In a bowl, stir together the pecans and coconut.
    • In a saucepan on medium-high heat, stir together the sugar, milk, corn syrup, and butter. Continue to stir while bringing the mixture to a rolling boil. Stabilize the heat so that it continues to boil for 3 minutes.
    • Remove pot from heat. Pour in the vanilla. Follow up with the pecans and coconut, stirring well to coat everything in goopy hot sugar.
    • Use a tablespoon scoop to dole out cookies on the waxed paper. If they fall apart a bit, carefully use a spoon or the scoop to shape them again. Let cookies set, at least 15 minutes. Carefully peel them away from the waxed paper; note that the first scoops may be more prone to stick.
    • Store cookies in a sealed container.

    OM NOM NOM!

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      Bready or Not: Pearl Sugar Ginger Cookies

      Posted by on Nov 17, 2021 in Blog, Bready or Not, cookies | Comments Off on Bready or Not: Pearl Sugar Ginger Cookies

      Pearl Sugar Ginger Cookies! These beauties are holiday-perfect with their crackled gingerbread looks and a crusting of pearl sugar.

      Bready or Not: Pearl Sugar Ginger Cookies

      What is pearl sugar, you ask? Something awesome! It’s the kind of thing you see in Scandinavian bakeries, and through the miracle of the internet, you can now use it in home baking as well.

      Bready or Not: Pearl Sugar Ginger Cookies

      I highly recommend the stuff. Not only is it pretty, but it adds an texturally-pleasant crunch. That is especially nice with these cookies, as the actual cookie is quite chewy. The sugar granules make it into something extraordinary.

      Bready or Not: Pearl Sugar Ginger Cookies

      If you can’t find pearl sugar in nearby stores (I can’t), it is available on Amazon. I like the Lars’ brand. [affiliate link]

      These cookies will keep for upwards of a week in a sealed container, making them perfect for holiday cookie trays and gift-giving.

      Bready or Not: Pearl Sugar Ginger Cookies

      Recipe modified from my favorite baking magazine, Bake from Scratch.

      Bready or Not: Pearl Sugar Ginger Cookies

      These luscious holiday-perfect cookies are chewy on the inside and also delightfully crunchy on the outside, thanks to grains of Swedish pearl sugar. These cookies are great for gift-giving as they will keep for days! Using a teaspoon scoop, this makes about 42 cookies. Modified from Bake from Scratch Magazine.
      Course: Dessert, Snack
      Keyword: cookies, gingerbread, swedish pearl sugar
      Author: Beth Cato

      Equipment

      • parchment paper
      • teaspoon scoop

      Ingredients

      • 1/2 cup unsalted butter (1 stick) room temperature
      • 3/4 cup white sugar
      • 1/4 cup light brown sugar packed
      • 1 medium lemon zested
      • 1/3 cup molasses not blackstrap
      • 1 large egg room temperature
      • 2 1/4 cups all-purpose flour
      • 2 teaspoons ground ginger
      • 1 teaspoon baking soda
      • 1 teaspoon kosher salt
      • 3/4 teaspoon ground cinnamon
      • 1/2 teaspoon ground cardamom
      • 1/2 teaspoon ground cloves
      • 1 cup Swedish pearl sugar

      Instructions

      • Preheat oven to 350-degrees. Line a baking sheet with parchment paper.
      • Beat together the butter, white sugar, brown sugar, and lemon zest until fluffy. In a stand mixer , this will be 2 to 3 minutes. Add the molasses and egg, scraping the bowl to make sure everything is mixed.
      • In a separate bowl, stir together the flour, ginger, baking soda, salt, cinnamon, cardamom, and cloves.
      • Gradually add the dry ingredients to the butter mixture. Stage the pearl sugar in a small bowl.
      • Use a teaspoon scoop to form balls of dough. Roll them in the pearl sugar. If the granules aren’t sticking well, lightly dampen the dough and try again. Place the balls spaced out on the pan.
      • Bake until the cookies look crackled on top with the edges just set, at 10 to 12 minutes. Let set on pan a few minutes before transferring cookies to a rack to completely cool. Store cookies in an airtight container at room temperature.

      OM NOM NOM!

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        Bready or Not Original: Pumpkin Spice Snickerdoodles

        Posted by on Oct 27, 2021 in Blog, Bready or Not, cookies | Comments Off on Bready or Not Original: Pumpkin Spice Snickerdoodles

        A necessary clarification first thing: these Pumpkin Spice Snickerdoodles are named thusly because they include pumpkin spice, not pumpkin.

        Bready or Not Original: Pumpkin Spice Snickerdoodles

        If you do want Snickerdoodles with pumpkin, I can help with that, too. Even in bar form.

        Bready or Not Original: Pumpkin Spice Snickerdoodles

        These cookies look like normal Snickerdoodles with crackled tops, but the flavor is much more complex thanks to that spice mix. These really taste and smell like autumn.

        Bready or Not Original: Pumpkin Spice Snickerdoodles

        However, these are so good, they are fantastic year-round. As I’ve said before, the things you enjoy–be it food or music or d├ęcor–shouldn’t be confined to one season. If you like it, like it whenever you want!

        Bready or Not Original: Pumpkin Spice Snickerdoodles

        This recipe makes a decent batch, about 50 cookies using a teaspoon scoop, and will be best if eaten within 3 days. Therefore, make them to share with a crowd, or you may experience a Snickerdoodle overdose.

        Bready or Not Original: Pumpkin Spice Snickerdoodles

        This fresh take on Snickerdoodles uses pumpkin spice mix, not pumpkin, to create delicious cookies. Pumpkin spice is associated with autumn, but these are so good, you’ll want to make them year-round! Makes about 50 teaspoon-sized cookies.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: cookies, snickerdoodle
        Servings: 50 cookies
        Author: Beth Cato

        Equipment

        • parchment paper
        • teaspoon scoop

        Ingredients

        Topping

        • 3 Tablespoons pumpkin spice
        • 1 Tablespoon ground cardamom
        • 1/3 cup white sugar

        Dough

        • 2 3/4 cups all-purpose flour
        • 2 teaspoons cream of tartar
        • 1 teaspoon baking powder
        • 3/4 teaspoon kosher salt
        • 1 cup unsalted butter (2 cubes) room temperature
        • 1 1/2 cup white sugar
        • 2 large eggs
        • 2 teaspoons vanilla extract

        Instructions

        • Preheat an oven at 350-degrees. Line a large baking sheet with parchment paper. In a small bowl, mix together the three topping ingredients. Set aside.
        • In another bowl, combined the flour, cream of tartar, baking powder, and salt. Set aside.
        • In a large bowl, beat together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, followed by the vanilla extract. Gradually work in the flour mixture until it’s just combined.
        • Use a teaspoon scoop to form small bowls of dough. Roll the dough in the topping spices, one at a time, and place spaced out on the baking sheet.
        • Bake for 8 to 10 minutes, until the tops are crackled and just set, but not browning. Let them cool at the sheet for a few minutes, then transfer them to a rack to fully cool.
        • Store cookies in a sealed container at room temperature for up to 3 days.

        OM NOM NOM!

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          Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

          Posted by on Sep 1, 2021 in biscoff spread, Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

          These Chewy Cookie Butter Chocolate Chip Cookies are embodied with extra cookie dough flavor thanks to the miracle of cookie butter.

          Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

          It always seems someone is always discovering cookie butter for the first time, so I shall repeat: this stuff is basically ground-down cookies blended with oil, giving it the same consistency as peanut butter, but without the health benefits. And oh yeah, it’s delicious.

          Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

          Ccookie butter can be found under the Biscoff brand at many grocery stores (and sometimes in a store generic brand) and at Trader Joe’s as Speculoos. You can use it just as you would peanut butter for sandwiches or for baked goods.

          Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

          It’s fantastic stuff paired with chocolate, as in this recipe. It makes cookies taste more… cookie. Once you try it, you’ll know what I mean.

          Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

          This recipe makes a nice, big batch of crispy, chewy cookies. Use any kind of chocolate chips that you want–or use a mix! It’ll all be good.

          Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

          These firm, chewy cookies have amped-up cookie dough flavor thanks to cookie butter, the fantastic jarred concoction found near nuts butters in the grocery store. Using a tablespoon scoop, this makes about 44 cookies.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: chocolate, cookie butter, cookies
          Author: Beth Cato

          Equipment

          • tablespoon scoop

          Ingredients

          • 2 1/2 cups all-purpose flour
          • 1 teaspoon baking soda
          • 1/2 teaspoon salt
          • 1/2 cup unsalted butter (1 cube), room temperature
          • 1/2 cup creamy cookie butter
          • 1 cup brown sugar packed
          • 1/2 cup white sugar
          • 2 eggs room temperature
          • 2 Tablespoons light corn syrup
          • 2 Tablespoons water
          • 3 teaspoons vanilla extract
          • 1 bag milk chocolate chips or semisweet chips, about 1 3/4 cups

          Instructions

          • Preheat oven at 375-degrees.
          • In a medium bowl, sift together flour, baking soda, and salt. Set aside.
          • In a big mixing bowl, beat butter and cookie butter until completely blended. Add the two sugars. Beat in the eggs, one at a time, followed by the corn syrup, water, and vanilla. Gradually mix in the dry ingredients. Fold in the chocolate chips.
          • Use a tablespoon scoop to dole out dough onto a cookie sheet, giving each one room to spread while baking. Bake for 10 to 11 minutes, until golden, then let them sit on the sheet another 5 to 10 minutes to set. Transfer to rack to completely cool.
          • Store in a sealed container at room temperature. They will keep well for up to 3 days.

          *OM NOM NOM!*

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            Bready or Not: Snickerdoodle Brookie

            Posted by on Aug 4, 2021 in Blog, Bready or Not, breakfast, brownies, cake, chocolate, cookies | Comments Off on Bready or Not: Snickerdoodle Brookie

            Don’t struggle to choose between Snickerdoodles and Brownies. Have them both at the same time in this extraordinary Snickerdoodle Brookie!

            Bready or Not: Snickerdoodle Brookie

            This is essentially like a massive cookie-cake hybrid. It looks impressive, and the flavor is impressive, too. If the layers work out right, you get a bit of everything in every bite.

            Bready or Not: Snickerdoodle Brookie

            If you eat the brookie warm, the chocolate flavor is quite strong. I actually liked this best at room temperature. The flavors play together better then.

            Bready or Not: Snickerdoodle Brookie

            I mean, it’d be a shame to not get to enjoy the Snickerdoodle side of things. A travesty.

            I modified this from the original in my favorite food magazine, Bake from Scratch. I tried to make it easier by using the microwave, prepping the pan with parchment, and clarifying the steps throughout.

            Bready or Not: Snickerdoodle Brookie

            I can also testify that this is a great recipe to portion out and freeze. Pieces don’t take long to thaw and the brookie is dense enough to be pretty portable, too, though the dusting of cinnamon and sugar on top can sometimes be messy.

            Modified from the March/April 2020 issue of Bake from Scratch Magazine.

            Bready or Not: Snickerdoodle Brookie

            This Snickerdoodle Brookie is like a massive, indulgent cookie! Enjoy this fresh from the oven or warmed up later, or room temperature. It’s also great to freeze for later! Modified from the March/April 2020 issue of Bake from Scratch Magazine.
            Course: Dessert, Snack
            Cuisine: American
            Keyword: brownies, cake, cookies, snickerdoodle
            Author: Beth Cato

            Equipment

            • 9-inch round cake pan
            • parchment paper

            Ingredients

            Brownie batter:

            • 6 ounces semisweet chocolate chips or bittersweet (170 grams)
            • 1/2 cup unsalted butter 1 cube
            • 1 cup white sugar
            • 2 large eggs
            • 1 teaspoon vanilla extract
            • 3/4 cup all-purpose flour
            • 1/4 cup Dutch process cocoa powder sifted
            • 1/2 teaspoon kosher salt

            Snickerdoodle dough:

            • 1/3 cup unsalted butter softened
            • 1/2 cup white sugar
            • 1 large egg
            • 1/2 teaspoon vanilla extract
            • 1 cup all-purpose flour
            • 1/2 teaspoon cream of tartar
            • 1/2 teaspoon kosher salt
            • 1/2 teaspoon ground cinnamon
            • 1/4 teaspoon baking powder

            Topping:

            • 1 tablespoon white sugar
            • 1/8 teaspoon ground cinnamon

            Instructions

            • Preheat oven to 350-degrees. Cut a piece of parchment to fit inside a 9-inch round cake pan. Apply nonstick spray in pan, place parchment, then spray parchment as well. Set aside.

            Make brownie batter

            • Melt together the chocolate and butter either in a double boiler on the stove or in the microwave in a microwave-safe bowl. Stir until everything is mixed and smooth. Stir in sugar. Set aside to cool for a few minutes before mixing in the eggs and vanilla.
            • In a medium bowl, stir together flour, cocoa, and salt. Fold the dry ingredients into chocolate mixture just until combined. Set aside.

            Make snickerdoodle dough

            • Beat together the butter and sugar until they are fluffy; in a stand mixer, this will be at about 3 to 4 minutes. Scrape the sides of the bowl a few times. Add the egg and vanilla.
            • In a separate bowl, stir together flour, cream of tartar, salt, cinnamon, and baking powder. Gradually mix the dry ingredients into butter mixture. Dough will be quite thick.

            Assemble the cake

            • Spoon large dollops (about 3 tablespoons each) of brownie batter into bottom of the prepared pan, leaving space between each lump. Crumble dollops of snickerdoodle dough in between brownie batter. Top with any more scoops of brownie batter and snickerdoodle dough. Gently use fingers to even out top.
            • Bake until the middle passes the toothpick test, 33 to 40 minutes.

            Make topping

            • Stir together cinnamon and sugar. As soon as the cake is removed from the oven, sprinkle the mixture across the top.
            • Let cool at least 15 minutes before cutting in. Cake can be served warm or at room temperature. It can also be frozen in slices and thawed for later enjoyment.

            OM NOM NOM!

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