Cookies

SRC: Cocolocos

July 28, 2014 by Lynsey 11 Comments

Just the other day my sister-in-law and I were having a discussion about cookies. She prefers her cookies thin, almost flat, slightly crispy on the bottom and chewy. So this got me to thinking about how many conversations I’ve had with people about cookies and the texture and consistency they prefer. EVERYONE has a preference and they are adamant about they way they want their cookies.

I, however, prefer my cookies thicker with a light crispy outside and a gooey, stick-to-your-teeth center. How do you prefer your cookies; crunchy, crispy, chewy, cakey?

No matter how you prefer your cookies, I think there is one thing everyone can agree on. Chocolate chips. I think almost everyone loves a good ol’ chocolate chip cookie. And chocolate chips make pretty much everything better.

For this month’s Secret Recipe Club I was craving cookies, but not just any cookie, a cookie that was packed full of chocolate chips. So I started perusing Fried Ice Cream and Donut Holes, my blog assignment this month, and came across one mouthwatering recipe after another, but was searching for the perfect cookie to quench my craving. Then I saw it. The Cocoloco. Not only is it fun to say. Go ahead and say it…Cocoloco! See, isn’t it fun?

But it’s packed full of tons of good stuff. Brown sugar, coconut, pecans and, of course, chocolate chips. This cookie is delicious, and it’s also my ideal texture and consistency. It’s slightly salty, moist from the coconut, a delicious, almost buttery crunch from the pecans and the smooth, chocolaty goodness from the semi-sweet chocolate chips.

These cookies have it all. They were a clear winner at my house. The shelf life on these pups weren’t even 24 hours. They are sweet, but not overly sweet, and so addicting that you truly can’t eat just one.

Cocolocos

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1 Cup packed brown sugar
1/3 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 3/4 Cup flour
1/2 Tsp baking soda
1/4 Tsp salt
3/4 Cup semi-sweet chocolate chip cookies
1 Cup rolled oats
1 Cup sweetened shredded coconut
1/2 Cup pecans, parched and roughly chopped

Directions:

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

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

Combine butter and both sugars in a large bowl and beat on high until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. Slowly add the flour mixture and mix until just incorporated.

Add the chocolate chips, oats, coconut and pecans and stir to combine.

Using a cookie scoop (mine was bout 2 tablespoons) scoop the dough on the prepared pan, leaving about 2-3 inches between each cookie. Place in the preheated oven and bake for 12-16 minutes, until set and golden brown or bake for 10 minutes, then turn oven to convection and bake for another 2 minutes.

Allow to cool on pan for 3 minutes, transfer to a cooling rack and allow to cool completely.

Recipe source: adapted from Fried Ice Cream and Donut Holes originally from Four Sister’s Inn Cookbook

Honey Cookies with Mint Sweet Tea Frosting

July 16, 2014 by Lynsey Leave a Comment

When the idea came to me to do a whole week dedicated to sweet tea I was ecstatic. Then I started telling Spencer and a few others about it and they were skeptical and not nearly as enthused I was about an entire week dedicated to the drink of the south. The most popular response I got was, how many different drinks can you make using tea?

While I did (and still do) have several drink ideas, my thought was not only to share beverages but to also incorporate the beverage in actual recipes too! Once I elaborated on the subject and the ideas I had everyone was on board and so excited to see what I actually decided to share this week!

I don’t think I could possibly go a week without sharing at least one dessert with you. Since desserts are my weakness it just wouldn’t be right, I’d be doing you an injustice by not sharing something sweet. My only issue with this was what baked good I should share first. Then it hit me, cookies. Of course!

So, you know me and how I like my cookies. I want thick, chewy cookies. The type of cookies that have the slightest crunch on the outside with an incredibly chewy, almost sticky center. So when I set out to create this cookie recipe that was one of the requirements.

The other requirement? Well, it had to utilize tea…since it is #Teaweek after all. So I started thinking of tea and all the flavor combinations and finally decided to use honey, mint and tea for the taste profile. The end result ended up being a tea infused honey cookie topped with a mint infused sweet tea frosting.

The cookie itself is amazing. It’s fluffy, chewy; it’s a cookie you can actually feel your teeth sinking into. The tea is very subtle, but the honey is quite evident making the perfect base for the frosting. Now this frosting; it’s that sweet southern potion in frosting form. I steeped mint in sweet tea the entire time the cookies were baking. Then I combined powdered sugar, butter and the mint infused tea to create a delicious sweet coating for the cookies. The has a obvious tea flavor with a subtle mint undertone. Once it’s spread on the cookie, each and every bite is like biting into a tall glass of mint infused tea. Now you can have your tea and eat it too!

Honey Cookies with Mint Sweet Tea Frosting

Ingredients:

12 Tbsp (1 1/2 sticks) unsalted butter
1/2 Cup honey
1 Family size tea bag
1 Cup sugar
1/2 Cup brown sugar
1 Tsp vanilla
1 Large egg
1 Egg yolk
3 Cups flour
1 Tsp baking soda
1 Tsp sea salt

For the frosting-
1/4 Cup loosely packed mint leaves
1/4 Cup sweet tea
1 1/4 Cup powdered sugar
1/2 Tbsp unsalted butter

Directions:

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

Place butter and honey in a microwave safe bowl, place in microwave and heat until butter is melted, about 35 seconds. Remove melted butter from microwave and stir to combine. Place the tea bag in the melted butter and allow to steep for about 15 minutes while the butter mixture cools.

Meanwhile, combine flour, baking soda and salt in a bowl and whisk to combine. Set aside.

Combine the cooled butter, both sugars, egg and egg yolk in a large bowl. Beat mixture on high until light and fluffy, about 3-4 minutes. Reduce speed, add vanilla and mix to combine. Slowly add the flour mixture and mix until incorporated.

Using a cookie scoop (mine is approximately 2 tablespoons), scoop the dough and place on the prepared cookie sheet, leaving about 2 inches between each scoop. Place in the preheated oven and bake for 8-10 minutes, until cookies are slightly golden around the edges. Be sure not to over-bake the cookies. Remove from oven, allow to cool on cookie sheet for about 3 minutes, transfer to a cooling rack and allow to cool completely.

For the frosting-

While the cookies are baking, combine the mint leaves and tea in a glass, bowl or measuring cup. Place in microwave and heat for about 30 seconds. Remove and allow to sit while cookies are baking and cooling.

Once the cookies are cool make the frosting by combining the butter, powdered sugar and 1 tablespoon of mint infused tea and stir to combine. Add more tea, a teaspoon at a time, until desired consistency is achieved. You want the frosting to be easily spreadable by not too thick.

Spread the frosting over each cookie, return to cooling rack and allow to sit until the frosting has set. Garnish with mint leaves if desired.

Store in an airtight container.

Recipe source: A Lynsey Original

Brown Sugar Bacon Cookies- A.K.A The Ultimate Man Cookies

June 9, 2014 by Lynsey Leave a Comment

Oh. My. Goodness. Have I got a cookie for you. A cookie that has IT all. Bacon. Sweet. Salty. Nutty. Cararmel-y. Chocolate. Oh, and did I mention bacon? Yeah, it’s got all that. Are you sold yet?

This is a whopper of a cookie to say the least. A quarter cup of dough, pressed out to fit in a muffin top pan. A pan, that I have been anticipating to use for a couple of months now. A pan, that I knew would help the cookies to hold their shape, ensuring that they were the perfect size and width. Can you tell I was chomping at the bit to use this pan?

But, back to the cookie. When I started thinking of Father’s day and what foods dads would want to enjoy on their special day, my mind instantly went to sweets. But not just any sweets. A cookie. A cookie that was thick and chewy, kind of caramel-like undertones. One that was packed with not one, but two kinds of chocolate and then salt. Salt of two variations; chips and bacon. These elements would comprise the ultimate man cookie. But, I wanted to take it one step farther. What else? Brown butter. The magical stuff that dreams are made of. The substance that just makes everything better.

So after this idea came to mind, it wasn’t too much longer that I was in the kitchen at my mixer. Combining ingredients, browning butter, cooking bacon and making cookies. My mouth was watering just thinking about them. When I pulled them out of the oven I couldn’t wait, I had to dive in immediately and taste what I had been dreaming of. The result. Out. Of. This. World. Ah-mazing. There truly are no worlds. And no, it’s not just my biased opinion. I let Spencer try them and then took them to various friends and family members to get them to test them. They literally disappeared in a matter of minutes. That was my sign, I had a true winner!

A cookie that is big, thick and chewy. One that is full of flavor from the nutty, almost caramel like brown butter. That wonderful, decadent dough then enveloped crunchy chips, salty bacon along with dark and semi-sweet chocolate. The best of all worlds. Because, bacon does make everything better. And well, there’s not a whole lot better than chocolate chip cookies.

So, this father’s day make pop something that he can truly sink his teeth into. These thick, chewy brown sugar bacon cookies…or the more fitting title The Ultimate Man Cookies. You may, however, want to make a double batch because dad will want at least one batch all to himself!

Brown Sugar Bacon Cookies

Ingredients:

2 Cups flour
1/2 Tsp seal salt
3/4 Tsp baking soda
3/4 Cup (1 1/2 sticks) unsalted butter
1 1/4 Cup brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Large egg
1 egg yolk
1 Cup semi-sweet chocolate chips
1/2 Cups dark chocolate chips
1/2 Cup cooked bacon, roughly chopped
1/2 Cup original ruffled potato chips, roughly chopped

Directions:

Preheat oven to 350. Spray a muffin top pan with non-stick cooking spray and set aside.

Combine flour, salt, and baking soda in a bowl and whisk to combine. Set aside.

Place butter in a small sauce pan and place over low-medium heat. The butter will begin to melt and then start to crackle and foam. Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat. Allow to cool.

Once the butter has cooled place in a large bowl and add both sugars, beat on high for 1 minute. Add the vanilla, egg and egg yolk and beat on medium-high for 5 minutes. Decrease the mixing speed and slowly add the flour mixture, and mix until combined.

Remove from mixer and add chocolate chips, bacon and chips and stir to combine. Use hands, if needed, and knead the mixture to ensure all ingredients are completely incorporated.

Scoop 1/4 cup of dough and place on prepared pan. Gently press the mixture to fit in the cups. Alternately, if you do not have a muffin top pan, scoop 1/4 cup of dough, gently roll into a ball and split in half. Place the torn piece on the cookie sheet, rotate the other half, torn side up, and place on the dough ball. Place in the oven and bake for 11-14 minutes, being sure not to over bake.

Remove from oven, allow to cool on the pan for 3-5 minutes, remove to cooling rack and allow to cool completely. Store in an airtight container.

Recipe source: A Lynsey Original

Chocolate Pinata Graduation Cap Cookies

May 15, 2014 by Lynsey Leave a Comment

Graduation season is here and it’s in full swing. Parties are happening and graduates (of all ages) are being honored. In a matter of a few days and in the upcoming weeks graduates will be walking through their school campuses for the last time and walking across a stage in a crowd filled auditorium to collect their diplomas.

There are 2 symbols that are synonymous with this time of year; the diploma and the graduation cap. And the foods and desserts portray those symbols and are displayed in abundance. When I was looking around the internet trying to figure out what exactly I wanted to make to share with you, I found A LOT of cute ideas that proudly portrayed these symbols but I wanted to do a little something different. Something that still screamed graduation but something that wasn’t readily seen.

Then I saw it. I instantly knew that I wanted to, no, I HAD to make these. Chocolate cookies that were formed into graduation caps, but it didn’t stop there. They were like little pinatas and stuffed with mini M&M’s and then given candy tassels. These wouldn’t only be a fun addition to the dessert table, but a fun surprise to all who ate them.

Cookies alone are fun to eat, and they bring a smile to everyone’s face who partakes. But imagine getting a 3-D cookie that is filled with a surprise. Something unexpected and so fun! Just as many will have fun eating them, I had a blast making them. Rolling, cutting, sculpting and “gluing”; making and assembling these were so much fun.

These will definitely be crowd stoppers as well as conversation pieces at the celebration for your graduate. If you really wanted to customize them for your graduate, you could attach tassels in the school colors. You could even go one step further and fill them with candy in the school colors, too!

Chocolate Pinata Graduation Cap Cookies

Ingredients:

10 Tbsp unsalted butter, room temperature
3/4 Cup granulated sugar
1 Egg
1/2 Tsp vanilla
1/3 Cup cocoa powder
1/4 Tsp baking powder
1/2 Tsp salt
1 3/4 Cup flour

1/2-3/4 Cup chocolate frosting, homemade or store bought
12 Scoops (about 1 tbsp) miniature candies
String candies, cut into strips
12 small candies

Directions:

In large bowl combine butter and sugar and beat on high to cream, about 2-3 minutes. Add egg and vanilla and beat on high until incorporated and fluffy, about 1-2 minutes. In a bowl combine cocoa powder, baking powder, and salt and stir to combine. Add to wet ingredients and mix until incorporated. Add flour and mix to combine.

Roll the dough into a ball and warp in plastic wrap. Place in refrigerator and chill for 30 minutes to an hour.

Preheat oven to 375.

Once the dough has chilled, remove from refrigerator and place between two pieces of parchment paper. Roll out to 1/8 of an inch in thickness. Cut 24 (2 1/4 inch) circles and 12 (2 1/2 inch) squares. Place 12 circles and 12 squares on a baking sheet and place in the freezer to chill for 15 minutes. Place in the preheated oven for 8-10 minutes. Allow to cool on baking sheet for 5 minutes then transfer to a cooling rack and allow to cool completely.

Cut a small pie piece out of the remaining 12 circles. Turn a mini muffin tin upside down and place the circles on the muffin cups, and wrap them around the cut, slightly pinching the pie piece to seal. Cut off any excess dough, if needed. Place in the freezer for 15 minutes. Bake for 8-10 minutes. Immediately after removing from the oven, press the tops of each cookie with a spatula to create a flat surface. Allow the cups to cool, then gently remove from the tin.

To assemble-
Scoop tablespoon fulls of candy into each cup. Pipe a rim of chocolate around the edges of each of the flat circles and place over the cookie cup. Once the topped cups have set a few moments, turn over and place a dollop of frosting on the flat surface of the cookie cup and place the square cookie on the dollop of frosting.

For the tassel-place a little dot of frosting in the center of each square and attach the strips of candy. Place another dot of frosting on the tassels and secure the miniature candy.

Recipe source: Hungry Happenings
Cookie recipe adapted from Lila Loa

THE Big, Fat Chew Chocolate Chip Cookie

February 28, 2014 by Lynsey Leave a Comment

I have been on a serious cookie kick lately. I mean, it’s to the point that I literally need a cookie on a daily basis. But not just any cookie. A thick, chewy, gooey, chocolate chip cookie. One that my teeth will just sink into and the cookie almost sticks to my teeth. And this has been going on for about the past few weeks.

I’ve tried this cookie or that cookie, and while they have been good that have been it. They haven’t been The One I’ve been craving. The type of cookie I wanted was one that had some substance. Some umph, if you will. It couldn’t be too thin, too crispy, or too cakey. So you see, I had a predicament.

All that recipe searching and testing finally came to an end about a week ago. I found The One I had been searching for. It was the perfect recipe; the cookie was thick. Check. Gooey. Check. and Chewy? Yes, even that was checked off the list.

This my friends, is THE chocolate chip cookie. I mean, it’s so good that I’ve made 2 batches of them in less than a week and yes, the second batch is just about gone. I know what you’re thinking…I haven’t devoured them all on my own, I’ve had help from my two cookie monsters. Spencer comes through the door looking forward to sinking his teeth into one of these delicious chocolate chip cookies.

This is a simple chocolate chip cookie recipe but it’s got the perfect amount of all the right things. The big difference in the recipe versus others, is the butter has to be melted before the mixing process starts. The melted butter helps give the cookie that chewy, gooey, sticky texture I was going for. The rest of the ingredients; the sugars, vanilla, flour and chocolate chips are all pretty standard. Then the next big difference that helps to yield the thick cookie I was in need of is the way it’s placed on the cookie sheet. The dough is rolled in a ball, ripped in half and the two halves are stacked on top of one another and they stand at attention like little soldiers. Then the hard part. Waiting on them to bake.

But I promise, it’s soooo worth it. When they come out of the oven, practice self restraint and let them stay on the cookie sheet for about 5 minutes then you can dive in and gorge yourself on one of the best cookies you’ve put in your mouth. So go ahead, go right now and make these cookies. Seriously. Go. You’ll thank me!

THE Big, Fat, Chew Chocolate Chip Cookie

Ingredients:

2 Cups flour
1/2 Tsp baking soda
1/2 Tsp salt
3/4 Cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 Cup brown sugar
1/2 Cup granulated sugar
1 Tbsp vanilla
1 Large egg
1 Egg yolk
2 Cups semi-sweet chocolate chips

Directions:

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

In a medium bowl combine flour, baking soda and salt. Stir to combine and set aside.

Place the butter and bowl sugars in a large bowl and beat on high until well combined, about 2-3 minutes. Add the vanilla, egg and egg yolk and beat until light and fluffy. Add the flour and mix until just combined.

Using a wooden spoon, stir in the chocolate chip cookies. At this point, if your dough is a little on the wet side allow it to rest for a few minutes.

Scoop a scant quarter cup of dough, roll into a ball and pull in half. Turn each half, so that the rough half (the part that used to be the inside of the ball) faces upwards then squish both halves together. Place the dough, rough side up, on prepared baking sheet. Leave 2 inches between cookies.

Place the cookies in the preheated oven and bake for 11-14 minutes, until the centers are set and the edges are lightly golden. Be sure not to over bake. Allow to cool on the cookie sheet for 5 minutes. Transfer to a cooling rack and allow to cool completely.

Recipe source: All Recipes

Red Velvet Chocolate Chip Crownies with Cheesecake Filling

February 14, 2014 by Lynsey 1 Comment

Oh my goodness. Have I got a treat for you. I am so stinkin’ excited to share this recipe with you. This is a whopper of a dessert with a name so long that you may have to sit down and rest and have a sip of water just to make it through the title. But, it’s a task that is well worth the reward.

Last year I made some red velvet brownies with white chocolate buttercream that were out of this world amazing. Not only were they loaded with chocolate from chunks of chocolate chips to cocoa, but they were incredibly fudgy aaand they were topped with white chocolate buttercream. These brownies were not only a crowd pleaser at my house but with every single person that tasted one. To this day I still get emails about those brownies.

So this year I wanted to build on the awesomeness that is those brownies. What exactly could I do to top those? Well, what about combing them with a few other popular dessert favorites? Sounds like a plan!

So, I proudly introduce red velvet chocolate chip crownies with cheesecake filling. Oh yes! This takes red velvet, which is synonymous with this time of year, and combines it with cheesecake and then tops it all off with chewy chocolate chip cookies!

This is not a bar for the faint of heart. This is gooey, fudgy, rich, and decadent. All the things you look for in a dessert and then some. These crownies will have your heart pounding, taste buds dancing and your stomach jumping for joy with each and every bite.

Red Velvet Chocolate Chip Crownies with Cheesecake Filling

Ingredients:

For the red velvet brownies-

3 1/2 Tbsp unsweetened cocoa powder
1 oz red food coloring (or about 2 tablespoons)
2 Tsp vanilla extract, divided
1/2 Cup (1 stick/8tbsp) unsalted butter, room temperature
1 1/2 Cups granulated sugar
2 Large eggs, room temperature
1 1/4 Cups all-purpose flour
1/4 Tsp salt
1/2 Cup chocolate chips

For the Cheesecake filling-

4 Oz cream cheese, low or full fat is fine (room temperature)
1 Egg
1 Tbsp unsalted butter, room temperature
2 Tbsp sugar
1/2 Tbsp flour
1/2 Tsp vanilla

For the cookie topping-

4 Tbsp (1/2 stick) unsalted butter, room temperature
1/2 Tsp vanilla
1 Egg
1/4 Cup packed brown sugar
1/4 Cup granulated sugar
3/4 Cup + 2 Tbsp flour
1/2 Tsp baking powder
Pinch salt
3/4 Cup chocolate chips

Directions:

Preheat oven to 340. Line a 9×9 baking pan with parchment paper, spray with non-stick cooking spray and set aside.

For the red velvet brownies-
In a small bowl combine the cocoa powder, red food coloring and 1 teaspoon of vanilla extract and stir to combine. Set aside.

In a large bowl combine the butter and sugar and beat on high until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and mix until incorporated. With the mixer off, carefully add the cocoa powder mixture. Turn mixer on low and mix to combine. Once the cocoa is incorporated into the mixture, slowly add the flour and salt and mix until incorporated. Stir in the chocolate chips with a heavy spatula, until evenly mixed.

Pour the batter into the prepared pan and spread until evenly distributed.

For the cheesecake filling-
Place the cream cheese, egg, butter, sugar, flour and vanilla in a mixing bowl and beat on medium-high until smooth.

Pour over the red velvet brownies and spread into an even layer.

For the cookie-
Place the butter in a medium microwave safe bowl. Place in microwave and heat until butter is melted. Add the sugars and stir to combine. Add the egg and vanilla and stir to incorporate. Add the flour, baking powder and salt and stir to combine. Fold in the chocolate chips until evenly distributed.

Place spoonfuls on the cheesecake batter. Top with 1/4 cup of chocolate chips. Sprinkle with a teaspoon of kosher salt. Place in the preheated oven and bake for 40-55 minutes.

Remove and allow to cool. Cut and serve or store in an airtight container.

Recipe source: Red Velvet Chocolate Chip Crownie w/ Cheesecake filling -concept a Lynsey Original
Red velvet brownie- Smells Like Home, originally from How Sweet It Is
Cheesecake filling- A Lynsey Original
Cookie- A Lynsey Original

Brown Butter Caramel Nutella Chunk Skillet Cookie

February 5, 2014 by Lynsey Leave a Comment

I’m so excited! Why? Well, today is “World Nutella Day”. A day dedicated to that magical chocolate hazelnut spread. A concoction so delicious I could simply eat it off a spoon, and sometimes do. But I know you’re not here today to read about me eating Nutella off a spoon. You’re here because it’s world Nutella day and you want to know of a delicious way to use it in order to celebrate the occasion!

Well, Nutella can be used in a variety of ways. Spread it on a piece of toast, on top a waffle, as a filling in delicious nutella rolls, on a spoon, in baked goods, on a sandwich, I mean the list just goes on and on. One of my favorite ways to enjoy the stuff is in baked goods. I mean chocolate and baked goods go together like peanut butter and jelly.

So after I made these Nutella chunks I started thinking about all the different ways I could use them in baked goods. There’s the ever so popular chocolate chunk cookies, but use Nutella chunks instead. There are bars, cake and brownies. But I opted for the good ol’ skillet cookie. You know me and how much I love the skillet cookies, and it’s been a while since I’ve made one so you know it was due time.

I took my skillet cookie recipe and tweaked it a bit. I used brown butter, because, well we all know how much I LOVE brown butter. Then I added a hefty serving of Nutella chunks, filled it with more Nutella, melted caramel, topped with the remaining cookie dough and more Nutella chunks and caramel bits. This cookie is gooey, nutty, caramel-y, and most of all filled with tons of Nutella goodness.

I’ll be celebrating the day with a big ol’ slice of this skillet cookie! What about you?

Brown Butter Caramel Nutella Chunk Skillet Cookie

Ingredients:

1/2 Cup (1 stick) unsalted butter
1 Tsp vanilla
1 Egg
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 1/2 Cup Nutella chunks
1/3 Cup + 2 Tbsp caramel bits, divided
1/4 Cup Nutella
1/2 Tsp Kosher salt

Directions:

Preheat oven to 350.

Place butter in a cast iron skillet and place over low-medium heat. The butter will begin to melt and then start to crackle and foam. Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat. Add both sugars and stir to combine. Add vanilla and stir once more.

Add the flour, baking soda and 1/4 teaspoon salt and mix to combine. Add the egg and mix. Add 1 cup of nutella chunks and mix until evenly mixed.

Place 1/3 cup of the caramel bits in a small microwave safe bowl and add 1/2 teaspoon water. Place in the microwave and heat in 15 second intervals, stirring after each, until caramel is smooth and melted.

Place half of the dough in the bottom of the cast iron skillet and press into an even layer. Pour the melted caramel over the dough and spread into an even layer. Drop Nutella by the spoonful over the melted caramel. Sprinkle the caramel bits over the Nutella and melted caramel. Drop the remaining dough, by the spoonful, over the melted caramel and Nutella layer. Sprinkle the remaining Nutella chunks over the cookie and sprinkle with Kosher salt.

Place in the preheated oven and bake for 15 minutes.

Recipe source: A Lynsey Original

SRC: Lunch Lady Peanut Butter Cookies

January 27, 2014 by Lynsey 18 Comments

The Secret Recipe Club took the month of December off in order to allow everyone to enjoy the Christmas season and time with family and friends. As much as I needed that down time I must say, I couldn’t wait for reveal day to come. I received my January assignment in November, so I’ve been checking out page after page of delicious recipes over at The Spiffy Cookie. Do you know how many times one can change their mind in a month? A lot!

Erin is the genius behind The Spiffy Cookie. She just recently completed her PhD in microbiology, so along with being spiffy, she’s also one smart cookie! When she’s not hard at it in the books or labs, she’s busy in the kitchen. Food is her love, passion and outlet. And like me, her favorite foods are baked goods! I’ve been in love with Erin’s blog for quite some time now, so when I found out I had it for this month’s exchange I was beyond ecstatic. Now came the hard part; trying to determine exactly what to make to share with you all. Meyer lemon curd cupcakes, peanut butter cup oatmeal cookies, Nutella chunk cookies, german chocolate brownies, strawberry-banana colada smoothie, and the list goes on and on…those are just a tiny glimpse into what she’s got on her blog and this doesn’t even begin to cover the savory and main dishes. I’m telling you folks, she’s got it all which made my decision quite difficult.

After looking through numerous recipes I decided to get my boys to weigh in on the options. With Tucker, it was a no brainer, he wanted sweet. So I named off a few and when I said peanut butter cookies loaded with Reese’s Pieces; well Spencer was sold. He’s a lover of peanut butter anything, so give him a fresh peanut butter cookie straight from the oven and he’ll be in heaven.

These cookies not only met our expectations, they exceeded them. These cookies are definitely whoppers. They are huge, I mean we’re talking about 1/4 of a cup of dough for each cookie. Now that’s a cookie folks. Cookies of this magnitude won’t leave you feeling then need for one or two more; one will be more than enough. And these, well they’re not your typical peanut butter cookie. They are cookies with a base of butter, sugars and the “magic ingredient” a peanut butter spread mixture. Then that perfectly peanut buttery dough is loaded with even more peanut butter in the form of Reese’s Pieces candies. I mean, a true peanut butter lover’s dream, right? I had a taste, or two, of the dough before I decided I needed to plop it on the pan in order to avoid getting spoon and finishing the entire bowl! These cookies bake up to be thick, chewy, full of peanut butter flavor with Reese’s candies in each bite. These cookies would definitely make your kids happy if they found one or two packed in their lunch box. But let’s face it, they’d bring a smile to anyone’s face. So bake up some smiles!

Lunch Lady Peanut Butter Cookies

Ingredients:

3 Cups flour
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1 Cup unsalted butter, room temperature
1 Cup granulated sugar
1 Cup packed brown sugar
2 Eggs
1 Tsp vanilla
Peanut butter spread, recipe follows
2 Cups Reese’s Pieces

Directions:

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

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

Place butter and both sugars in the bowl and beat on high until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and peanut butter spread and mix to incorporate. Add the flour mixture, one cup at a time, and mix on low to combine. Add the Reese’s and fold in with a wooden spoon or spatula until evenly distributed.

Using a cookie scoop that is about 1/4 cup, or using a 1/4 cup measuring cup, scoop the dough and place it on the prepared cookie sheet, leaving about 2 1/2 inches between each cookie. Place the cookies in the preheated oven and bake for 11 minutes, being sure not to over bake. Allow to cool on the pan for about 3 minutes then transfer to a cooling rack and allow to cool completely.

For the peanut butter spread-
1 Cup crunchy peanut butter, creamy can be used if desired
1/2 Stick (4 tablespoons) unsalted butter, room temperature
1/4 Cup honey

Directions:
Place peanut butter, butter and honey in a medium bowl and beat on high until all ingredients are well combined. Set aside.

Recipe source: slightly adapted from The Spiffy Cookie who adapted it from Elle’s New England Kitchen

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Deep Dish S’mores Cookies for 2

January 23, 2014 by Lynsey Leave a Comment

When I think of a decadent dessert, one of the first things that crosses my mind is chocolate. There’s just something about chocolate anything that screams rich, delicious and pure decadence. Basic cookies, however, typically don’t fit the bill when I think of a show stopping dessert. But, what about deep dish cookies? We’re not talking a cookie that’s scooped onto a baking sheet and baked. No way. We’re talking about a cookie so massive that it needs a container to control it.

Now, a cookie that is served in it’s own, personal vessel. Yes, that’s a show stopper. A cookie that is so massive that it dawns the name “deep dish”. Deep dish, a title that was once only associated with pizza or maybe a pie has now crossed over to the cookie world. A deep dish s’mores cookie…for 2.

A dessert that makes the perfect portion for 2 people. One that would make the perfect end to the perfect evening with you and your special someone. I can’t think of any way that I would rather end a meal than with this ultimately, rich chocolate cookie hot out of the oven.

This, my friends, isn’t just a regular ol’ cookie. This is a cookie that is a rich chocolate cookie base. But that’s not all, it’s studded with mini chocolate chips, miniature marshmallow bits, and chunks of graham crackers. All the goodness of a s’more packed into a deliciously huge cookie. Once it’s baked it’s pure perfection; slightly crunchy on the outside and deliciously fudgy and chewy on the inside. What would make it better? Topping it with a small scoop of ice cream and a drizzle of chocolate syrup. Now this cookie would be a show stopper, in my opinion! So this Valentine’s day (or any time you’re planning a special meal for that special someone) add this to the menu!

Deep Dish S’mores Cookies for 2

Ingredients:

6 Tbsp unsalted butter, melted
2 1/2 Tbsp brown sugar
3 Tbsp granulated sugar
1 Egg
1/4 Tsp vanilla
1/4 Tsp salt
7 Tbsp flour
3 Tbsp cocoa powder
6 Tbsp mini chocolate chips
4 Tbsp Jet Puffed Mallow Bits
3 Tbsp graham cracker chunks

Directions:

Preheat oven to 350.

Spray 2 ramekins with non-stick cooking spray and set aside.

In a medium bowl combine melted butter, brown sugar, granulated sugar and the egg and whisk to combine. Add vanilla and stir to combine. Add salt, flour and cocoa powder and whisk until incorporated. Add the chocolate chips, marshmallows and graham crackers and fold until evenly incorporated throughout the batter.

Divide the dough between the two ramekins. Place in the preheated oven and bake for 12-15 minutes.

Remove, top with ice cream and a drizzle of chocolate syrup, if desired and eat immediately.

Recipe source: A Lynsey Original

Single Serve Chocolate Chip Cookie

January 17, 2014 by Lynsey Leave a Comment

Okay, so have you ever found yourself in dyer need of a cookie but there’s not one to be found. Or, you really don’t need to bake an entire batch…because let’s face it, you’ll sit around and eat every single one in one sitting? (or maybe that’s just me, but no one’s judging here) Or you’ve created incredibly picky cookie connoisseurs who will only eat cookies warm, straight from the oven? Because, yeah, I’ve done that at my house.

So, if you find yourself shaking your head in agreement, or you just need one little cookie to get you through then I have something amazing for you! A single serve cookie. That’s right; one cookie. No need to sit in the kitchen scooping one ball of dough after another. This, my friends, is simply a matter of mixing a few ingredients and baking it up.

And let me tell you, this isn’t just any cookie or a cookie that is for the faint of heart. This is a hefty cookie for the most avid of cookie lovers. Thick, chewy, gooey and full of chocolate chips. This puts your average cookies to shame; this is the type of cookie you want to indulge in when you’re sitting up by yourself watching re-runs of friends at 1:00 in the morning. Or, well anytime you need that cookie fix.

So the next time you find yourself in need of an indulgent treat; forgo the pint of ice cream in your freezer, the candy bar sitting in your candy jar, or the 2 pound bag of M&M’s that’s taunting you and make one of these delicious cookies and treat yourself. After all, you deserve it!

Single Serve Chocolate Chip Cookies

Ingredients:

2 Tbsp unsalted butter

1 Tbsp brown sugar

1 Tbsp granulated sugar

1/8 Tsp vanilla

1/8 Tsp salt

4 Tbsp flour

1/2 Tbsp cornstarch

2-4 Tbsp chocolate chips, depending on taste

Directions:

Preheat oven to 350. Line a baking sheet with a silicon baking mat and set aside.

Place butter in a medium microwave safe bowl. Place in microwave and heat for 30-45 seconds, until completely melted. Add both sugars and vanilla and whisk vigorously for about 45 seconds, until sugars are dissolved. Add the salt, flour and cornstarch and whisk until combined. Add the chocolate chips and stir to incorporate.

Form the cookie into a round, disk shape and place on prepared baking sheet. Bake for 15-18 minutes; depending on how gooey you like the center. Remove and enjoy with a tall glass of mil!

Recipe source: A Lynsey Original

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