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Lynsey Lou's

Enjoying Life One Bite at a Time!

Cookie Week 2015

Shirley Temple Cookies

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Shirley Temple.  One of the fondest memories of my childhood.  Yes, I’m talking about both the actress and the drink.  I loved watching that cutie, curly-haired little girl with dimples and the smile that would light up the room dance and sing.  I can hear her singing “On the Good Ship Lolly Pop” right now.

As much as I enjoyed, and still enjoy her movies, these cookies are dedicated to the beverage that is named after her.  A beverage that I couldn’t wait to suck down every time I was given the chance.  One of the best Shirley Temple’s I ever had was at a hole in the wall restaurant that sat right on the Mississippi River.

I remember it like yesterday.  It was after competing in a pageant that myself, my mom and my Grandma went to get a bite to eat before hitting the road back home.  I wasn’t feeling a sprite or water, I wanted something good and special.  So my mom quickly asked if they could whip up a Shirley Temple, with extra cherries, of course!

A moment later our waitress returned with the best looking drink I’d ever laid my eyes on.  It had an ombre look to it; deep red at the bottom, then pink, then a very light pink.  And cherries.  I think there were at least half a dozen cherries in there.  I was in heaven.  I sat there perfectly content sipping on my Shirley Temple and watching the water of the mighty Mississippi roar down the banks.

I still enjoy a Shirley Temple from time to time, and the memories of that perfect one flood my memories.  Just like that drink, there are some cookies that quickly transport me back to the carefree days of my childhood.

These Shirley Temple cookies are one of those cookies that take me back.  Holding all the flavors of that beloved drink, perfectly pink frosting and garnished with a cherry, of course, how could these cookies not bring a smile to one’s face with one glimpse.

These cookies are thick and soft with a slight hint of lime to add some tartness.  Then there’s the frosting.  The thing that puts the Shirley Temple in these cookies; light pink frosting bursting with cherry flavor.  And to pull it all together and bring out the inner-child in anyone who has one, it’s garnished with a maraschino cherry (stem and all) and a little sprinkle of lime zest for another pop of color.

So now pop in a Shirley Temple movie, make the drink and some of these cookies and enjoy!  You know you want to.    

Shirley Temple Cookies

Ingredients:


1 Stick (1/2 cup) unsalted butter, room temperature
1/2 Cup powdered sugar
1 Cup granulated sugar
1 Egg
1 Egg yolk
1 Tsp vanilla
Zest of 1 lime
1 1/2 Tsp fresh squeezed lime juice
2 1/4 Cups flour
1/2 Tsp salt
1 Tsp baking powder

For the cherry frosting-
12 Tbsp unsalted butter, room temperature
2 1/2 -3 Cups powdered sugar
1/2 Tsp cherry extract
4 Tsp maraschino cherry juice
1/2 Cup heavy whipping cream

For garnish-
Lime zest
Maraschino cherries

Directions:


In a medium bowl combine flour, salt and baking powder and whisk to combine.  Set aside.

Place butter in a large bowl and beat on high until creamy, about 1 minute.  Add both sugars and beat on high until light and creamy, about 3-5 minutes.  Add the egg, egg yolk, vanilla, lime juice and lime zest and mix for an additional minute.  Slowly add the flour mixture, and mix until just incorporated.

Roll the dough into a ball, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat the oven to 350 while the dough is chilling.  Line a baking sheet with a silicone baking mat or parchment paper and set aside.

Once the dough has chilled, remove from the refrigerator, scoop (my scoop is approximately 1 1/2 tablespoons) and roll into balls.  Place on the prepared baking sheet, using the palm of your hand, gently press the dough to flatten slightly, being sure not to press the cookies too thin.

Place in the preheated oven and bake for 8-10 minutes, until the cookie is cooked through and the bottom is beginning to turn golden brown.  Do not overbake, you want the cookie edges to be slightly crispy and the rest of the cookie to be soft.

Allow to cool on cookie sheet for 5 minutes, transfer to a cooling rack and allow to cool completely.

For the frosting-

Place the butter in a large bowl and beat until creamy, about 1 minute.  Add 2 cups of powdered sugar, cherry extract and cherry juice and beat until incorporated.  If the frosting seems too liquidy and appears to be kind of separated, add more powdered sugar a couple of tablespoons at a time until it comes together.  Add the whipping creamy, beat on low until incorporated, then increase speed to high and beat until whipped, light and fluffy, about 2 minutes.

To assemble-

Place frosting in a piping bag fitted with a round tip and pipe onto the cookies.

If garnishing with cherries, remove from juice and allow to sit on a paper towel to remove excess juice.  Place the cherries in the center of the cookies then garnish with lime zest.

Serve immediately or store in an airtight container.

Recipe source: A Lynsey Original

Peanut Butter Banana Ice Cream Sandwiches

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Growing up, one of my favorite desserts was the classic ice cream sandwich.  What is it that’s so magically delicious about two chocolate, crispy wafers filled with smooth, creamy vanilla ice cream? It didn’t bet much better than having one of these delights on a hot, summer day.

Could it honestly get any better?

Well, what about two, thick, chewy peanut butter cookies filled with a big ol’ scoop of creamy, banana ice cream?  What?

Yup, that’s right.  I made some massive, thick and chewy peanut butter cookies.  That I must say, are amazing and perfect with a glass of ice cold milk.  But, you know me, I couldn’t leave well enough alone, I had to go a step further.

I could have frosted them, I could have dipped them in chocolate but I didn’t.  I decided to a make sandwich.  But not just any sandwich, an ice cream sandwich.  What better to fill that sandwich with than banana ice cream.

This banana ice cream is only 2 ingredients and doesn’t even require an ice cream maker.  Frozen bananas, vanilla and a food processor is all it takes to make this creamy, smooth banana ice cream.  This is my kind of ice cream!

So, what are you waiting for?  Make a batch of these peanut butter cookies, some of this banana ice cream, and sandwich them together.  Channel your inner kid and sink your teeth into this amazing peanut butter banana ice cream sandwich.    

Peanut Butter Banana Ice Cream Sandwiches

Ingredients:


For the cookies-
1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup peanut butter, I used crunchy
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 Egg
1 Egg yolk
1/4 Tsp salt
1 Tsp baking soda
2 Cups + 2 Tbsp flour
2 Tbsp cornstarch
1/2 Cup peanut butter chips

For the banana ice cream-
6 Large bananas
1/2 Tsp vanilla

Directions:


For the cookies-

Preheat oven to 350.  Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Combine the salt, baking soda, flour and cornstarch in a bowl and whisk to combine.  Set aside.
Place butter in large bowl and beat on high until creamy, about 1 minute.  Add the peanut butter and beat on high an additional minute.  Add both sugars and beat on high until light and fluffy, about 3 to 5 minutes.  Add the eggs and vanilla and mix an additional 45 seconds.  Add the flour mixture and mix until just incorporated.  Add the peanut butter chips and mix.

Using a quarter cup, scoop the dough.  Roll into balls, place on cookie sheet, using the palm of your hand, lightly press.  Place in the preheated oven and bake for 12-14 minutes, until the bottoms are just beginning to turn golden brown, do not overbake.  Remove from oven, allow to cool on cookie sheet for an additional 5 minutes then transfer to cooling rack and allow to cool completely.

For the banana ice cream-

Place bananas in a food processor and process until the bananas are smooth and creamy.  Add the vanilla and pulse a few seconds longer.

To assemble-

Turn half of the cookies upside down.  Place scoops of banana ice cream on half of the cookies, top with remaining cookies and serve immediately.

Recipe source: A Lynsey Original

White Chocolate Coconut Cookies

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So, it’s no news to any of you who have been reading the blog for any amount of time that I love experimenting with different flavor combinations.  Especially the sweet savory combo in desserts.  What can I say, I get a thrill out of combing the unexpected.

But, I think sometime I push the boundaries a little too much.  Even Spencer, who shouldn’t be shocked by some of my outlandish ideas, still gives me the side eye from time to time.  And don’t get me wrong, I do need honest, unbiased opinions and criticism.  But even that side eye glare doesn’t stop me from experimenting.  It does, however, remind me that sometimes heading back to the basics is perfectly acceptable.

And that’s what I’ve done here.

I’ve taken two classic ingredients that are found in countless baked goods and combined them in this cookie; the white chocolate coconut cookie.  I love the combination of white chocolate and coconut and these cookies are no exception.

Thanks to the addition of brown sugar these cookies are super chewy.  There’s a combination of toasted and raw coconut, not only adding flavor but some extra texture as well.  Then there are morsels of creamy white chocolate throughout the cookie.

These cookies are pure perfection.  Especially when they’re fresh out of the oven, chewy and still warm.  I’d be embarrassed to say just how many I popped in my mouth right when I pull them from the oven.  Let’s just say that the quality control of these cookies was taken very seriously.

I must say, I’m glad I stuck to the basics and kept it simple.  These cookies turned out incredible and let 2 of my favorites shine.  So what are you waiting for?  If you love cookies, white chocolate or coconut then you must make these cookies.  Maybe even bake a double batch so there will be enough for your whole family and so maybe, just maybe they’ll stick around longer than a day!

White Chocolate Coconut Cookies

Ingredients:


1 1/2 Cups brown sugar
1/2 Cup white sugar
1 Stick + 2 Tbsp (10 Tbsp) unsalted butter
1 Tsp vanilla
2 Large eggs
1 Egg yolk
2 1/2 Cups flour
1/2 Tsp salt
1 Tsp baking soda
1 Cup white chocolate chips
1 Cup toasted, shredded sweetened coconut
1/2 Cup shredded, sweetened coconut

Directions:

Preheat oven to 350.  Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Place butter in a large bowl and beat on high until creamy, about 1 minute.  Add sugars and beat on high until light and fluffy, about 3 to 5 minutes.  Add the eggs and vanilla and beat on high an additional 2 minutes.

Add the flour, salt and baking soda and mix until just combined.  Add the coconut and white chocolate and mix.

Using a cookie scoop (I used one that was about 1 1/2 tablespoons), scoop the dough on the prepared baking sheet and leave about 2 inches between each cookie.  Place in the preheated oven and bake for 8-10 minutes, until lightly golden.  Remove and cool on cookie sheet for 5 minutes, transfer to cooling rack and allow to cool completely.  Store in airtight container.

Recipe source: A Lynsey original

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

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Peanut butter and chocolate.  It’s one of my favorite flavor combinations.  Ever.

The two were made for one another.  Wouldn’t you agree?

I’ve made my fair share of chocolate and peanut butter cookies.  I’ve even made several recipes that showcase that dynamic duo.  And I’ve loved each and every single one of them.  But can you ever have too many peanut butter and chocolate recipes?  I, for one, think not.

So, what could possibly make this any better.  Well, about about making a giant cookie and baking it in a skillet?

You all know about my obsession with skillet cookies.  I think I’ve got an illness.  I jump at any chance to make a skillet cookie.  There’s something about pulling a big ol’ cookie out of the oven that’s been baked to perfection in a cast iron skillet.

So, when I started playing around with recipes for cookie week, I knew a skillet cookie had to be in the mix.  I decided to take the infamous duo of peanut butter and chocolate and add some oatmeal to the mix.  Not only for texture…but well, oatmeal in a cookie, it just makes you feel better.  Makes you feel like you’re eating something that’s somewhat healthy.  Right?

Please say someone agrees with me.

Anywho.

I made a twist on the classic peanut butter, chocolate chip oatmeal skillet cookie.  I made a oatmeal cookie with mostly brown sugar for the ultimate chewy texture.  Pressed that along the bottom of a cast iron skillet.  Then I combined peanut butter and condensed milk and poured it over the cookie and sprinkled that with a mix of chocolate chips and peanut butter chips for more peanut butter flavor.  To seal that gooey peanut butter layer in, I dropped spoonfuls of batter over the filling and and baked it.

The end result, nothing short of amazing.  A big, fat chewy oatmeal cookie with the most deliciously gooey peanut butter filling.  Ohmahgoodness.  Could things really get any better?  Well, as a matter of fact they can.  By topping that warm, fresh from the oven cookie with a big ol’ scoop of vanilla ice cream.

For the ultimate in peanut butter, chocolate chip goodness you must make this skillet cookie.  Now!

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

Ingredients:


10 Tbsp (1 stick + 2 Tbsp) unsalted butter, plus more for greasing the pan
1 Tsp vanilla
1 Lg egg
3/4 Cup brown sugar
3 Tbsp white sugar
1 1/4 Cup flour
1/4 Tsp salt
1/2 Tsp baking soda
1 1/4 Cup oats
1 Cup mini chocolate chips, divided
1/4 Cup peanut butter chips

For the filling-
1 can condensed milk
1/4 Cup + 3 Tbsp peanut butter, creamy or chunky

Directions:


Preheat oven to 350.  Rub a cast iron skillet liberally with butter.

Place butter in a large bowl.  Place in microwave and heat until melted.  Add the vanilla and whisk to combine.  Add the sugars and stir until incorporated.  Add the egg and mix.  Stir in the flour, salt, baking soda and oats until combined.

Pour a little over half the mixture in the prepared skillet, press gently in the bottom of the pan and slightly up the sides.

For the peanut butter filling-
Pour the condensed milk and peanut butter in a microwave safe bowl and heat for about 15 seconds.  Mix thoroughly.

Pour over the oatmeal cookie in the pan.  Sprinkle with half of the chocolate chips and all of the peanut butter chips.

Add the remaining chocolate chips to the remaining batter and mix to combine.  Drop, tablespoon portions of the batter over the peanut butter mixture.

Place in the preheated oven and bake for 25-35 minutes, until just set.  Be sure not to over-bake as the cookie with continue to cook even after it’s removed from the oven.

Allow to cool about 5 minutes before serving.  Top with vanilla ice cream and enjoy.

Recipe source: A Lynsey original

Rocky Road Fudgy Flourless Chocolate Cookies

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Hey y’all!  And welcome to cookie week.

That’s right, it’s cookie week here on LL’s and I couldn’t be more excited.  What could possibly be better than a whole week dedicated to cookies.  Um, nothing.  That’s what.

I could go as far as to have cookie month or months.  But, I decided that we might all go into a sugar coma if I did that.  And well, that just wouldn’t be good.  So, cookie week it is.

I am beyond excited about the lineup that’s in store for you this week.  Cookie lover’s rejoice and get your butter, sugar and ovens ready.

We’re kicking cookie week off with a bang.  A big, fat, fudgy, chocolaty bang.  That’s right!

We’ve all had chocolate cookies, whether it be chocolate chip, brownie, or some other variation.  But I promise, you’ve never had a chocolate cookie like this.  A flourless chocolate cookie.  Skeptics be warned, flour is not needed in this recipe and it’s definitely not missed.

The omission of the flour actually makes this cookie better.  It yields an extra chewy, moist and fudgy cookie.  A cookie that is loaded with dark cocoa powder, and if that isn’t enough chocolate for you an additional helping of semi sweet and dark chocolate chips are added to the mix.

What could possibly make this cookie any better.  Well how about making it a rocky road fudgy cookie?  One that’s packed with roasted almonds, sweetened coconut and gooey, melty marshmallows.

This cookie, my friends, isn’t for the person who enjoys the occasional cookie.  Nor is it for one who faint of heart.  This cookie, well, it’s for a true, die hard, chocolate-feigning, cookie lover.

This rocky road, fudgy, flourless chocolate cookie is knock-your-socks-off amazing straight from the oven while the marshmallows are still warm and gooey.  They are even good the next day, especially if you pop it in the microwave for a few seconds.  And one thing is an absolute must; a tall glass of ice cold milk.

Go ahead.  Make these babies and experience pure, chocolate bliss!

Rocky Road Fudgy Flourless Chocolate Cookies

Ingredients:


4 Large egg whites
2 Tsp vanilla
1/2 Cup + 2 Tbsp dark cocoa powder
2 Cups powdered sugar
1/4 Tsp salt
1 Cup almonds, roughly chopped
3/4 Cup semi-sweet chocolate chips
1/4 Cup dark chocolate chips
3/4 Cup sweetened shredded coconut
1 Cup mini marshmallows

Directions:


Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray generously with non-stick cooking spray.

Combine cocoa powder, powdered sugar, and salt in a bowl and whisk to combine.  Set aside.

Place egg whites in a medium bowl, using an electric mixer or whisk, whisk or beat the eggs until light and foamy.  Fold in the vanilla.  Add the cocoa mixture, chocolate chips, coconut and marshmallows and stir until incorporated.  The batter will be extremely thick.

Using a large cookie scoop, about 2 tablespoons, scoop the dough on the prepared cookie sheet, leaving about 3 inches between the scoops.  Place in the oven and bake for 12-15 minutes, until cookies are just set.  Remove and allow to cool on the cookie sheet for about 5 minutes, transfer to a cooling rack and allow to cool completely.

Repeat with remaining dough.

Store in a airtight container.

Recipe source: A Lynsey original