Browned Butter Bourbon Spice Cookies

\Ingredients

12 Tbs. (1 1/2 sticks) unsalted butter, 1/2 cup dark brown sugar
browned (*see below) & cooled 1/2 cup light brown sugar
2 1/2 cups flour 1/2 cup granulated sugar
1 1/2 tsp. baking soda 1 egg
1/2 tsp. salt 1 egg yolk
1/4 tsp. cinnamon 3 tsp. vanilla
1/4 tsp. nutmeg 2 Tbs. Bourbon
1/4 tsp. allspice

I NS T RUCT IO NS

1. Preheat the oven to 325 degrees. Line two large baking sheets with a Silpat liner or parchment
paper.
2. In a medium bowl, mix the flour, baking soda, salt, cinnamon, nutmeg and allspice together until
blended. Set aside.
3. In the bowl of a stand mixer, add all of the sugars, along with the cooled brown butter and, using a
paddle attachment, mix until well-blended. It won’t be creamy like a normal cookie batter. Add the
egg, egg yolk and vanilla and mix until combined. With the mixer on low sweet, add the bourbon
and mix until it is distributed.
4. Slowly add the dry ingredients and mix just until incorporated. Using a 2 3/4-ounce ice cream
scoop, scoop the dough onto the prepared baking sheets. Bake in the preheated oven for 10-12
minutes until the cookies are just done on the edges.
5. Cool for about 5 minutes on the cookie sheet before transferring to a wire rack.
 Fresh-Peach Drop Cookies

Ingredients

2 cups all-purpose flour, plus 2 tablespoons

1/2 teaspoon pure vanilla extract
3/4 teaspoon salt
2 large ripe peaches, peeled, pitted, and cut
1/2 teaspoon baking soda into 1/4-inch dice (about 1 3/4 cups)
1 stick (8 tablespoons) unsalted butter, room 1/3 cup peach jam or preserves
temperature
2 tablespoons fine sanding sugar
1 cup granulated sugar
1/8 teaspoon ground cinnamon
1 large egg

I NS T RUCT I O NS

Step 1
Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.
Step 2
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches
and jam, and beat until just combined.
Step 3
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment,
spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches;
dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon.
Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
Step 4
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on
sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
 DOUBLE DARK CHOCOLATE MERLOT COOKIES

I NGRE DI E NT S
 1-1/2 cups all-purpose flour  3/4 cup dark brown sugar, packed
 3/4 cups special dark cocoa powder  1 whole large egg
 1 teaspoon kosher salt  3/4 teaspoon real vanilla extract
 1 teaspoon baking soda  1/2 cup merlot
 1 stick unsalted butter, softened  10 ounces (or one bag) Ghirardelli
 3/4 cup granulated sugar 60% cacao bittersweet chocolate chips
I NS T RUCT I O NS

1. Preheat your oven to 375°.

2. In a mixing bowl combine, the flour, cocoa, salt and baking soda. Whisk and set aside.
3. Then into the bowl of your stand mixer, cream together the sugars and butter until light and
fluffy.
4. Add in the egg, vanilla and Merlot. Once combined, gradually add in the dry ingredients and mix
well after each addition.
5. Fold in chocolate chips by hanb and spoon out a rounded tablespoon onto a prepared baking pan,
leaving two inches or so in between.
6. Bake in a preheated oven for 8-10 minutes. Let cool slightly before transferring to a wire cooling
rack.
 Twix Cookies

Ingredients
 2 1/4 cups (318g) all-purpose flour  26 (208g) soft caramels such as
 1/2 tsp salt Kraft, unwrapped
 1 cup unsalted butter, softened about  3 1/2 Tbsp heavy cream
halfway*  3/4 cup (128g) milk chocolate chips or
 2/3 cup (140g) granulated sugar chopped chocolate*
 2 large egg yolks  Maldon sea salt flakes or Fleur de
 1 1/2 tsp vanilla extract Sel, optional
Instructions
1. For the cookies: In a mixing bowl whisk together flour and salt. In the bowl of an electric stand mixer
fitted with the paddle attachment, cream together butter and sugar until well combined.
2. Mix in egg yolks and vanilla extract then with mixer set on low speed, slowly add in flour mixture and
mix just until combined.
3. Scoop dough out 1 Tbsp at a time (24g) and shape into balls then place on a flat surface and make an
indentation in middle of cookies with thumb.
4. Transfer to plates (leaving a little space between cookies for even chilling. Also don't just make
indentation when cookies are on plates or they'll likely stick) and chill in refrigerator 45 - 60 minutes.
Preheat oven to 350 degrees halfway through chilling cookies.
5. Transfer cookies to a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-
inches apart (keep remaining shaped cookies chilled). Bake in preheated oven 14 - 15 minutes until set.
6. Remove from oven and immediately use the back of a rounded teaspoon to make a deeper indentation in
center (as it likely flattened out a bit while baking). Cool on baking sheet 5 minutes then transfer to a
wire rack and cool completely.
7. For the caramel filling: Add caramels and cream to a medium mixing bowl. Heat in microwave on
50% power in 30 second increments, stirring well between intervals, until melted and smooth.
8. Spoon caramel into center of thumbprints adding just enough to fit without overflowing (about 1
heaping tsp). Rewarm as needed.
9. For the chocolate drizzle: place chocolate chips in a microwave safe bowl and heat in microwave on
50% power in 30 second increments, stirring well between intervals, until melted and smooth.
10. Pour melted chocolate chocolate into a small resealable bag or piping bag, cut a tiny tip from corner and
drizzle over tops of cookies. Sprinkle with sea salt if using.
11. Allow chocolate to set at room temperature or in refrigerator. Store in a single layer in an airtight
container at room temperature.
 TRIPLE CHOCOLATE COO KIE DOUGH TRUFFLES

INGREDIENTS

o 1/2 cup unsalted butter at room temperature, o 1 cup flour

o 1/2 cup granulated sugar o 1/2 tsp salt
o 1/2 cup brown sugar o 1 cup mini chocolate chips
o 1/2 cup sweetened condensed milk o 1 cup dark chocolate melting wafers
o 3/4 tsp vanilla extract o 1/3 cup milk chocolate chips

INSTRUCTIONS

1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH heat until light
and fluffy.
2. Beat in sweetened condensed milk and vanilla extract.
3. Beat in salt and flour. Stir in mini chocolate chips.
4. Use a small cookie scoop or tablespoon measuring spoon to scoop out small portions of the dough.
Using your hands, mold into ball shapes.
5. Place on a waxed paper lined baking sheet and freeze until solid.
6. Bring 1 inch of water to a simmer in a small sauce pan. Place dark chocolate wafers in a small glass
bowl and place bowl over the top of the saucepan, making a double boiler. Do not allow the bottom of
the bowl to touch the water!
7. Melt the chocolate, stirring often, until smooth and creamy.
8. Remove balls from the freezer. Insert a toothpick into a ball and dip into the melted chocolate.
9. Place ball back onto wax paper lined baking sheet to allow the chocolate to harden.
10. Repeat with remaining balls.
11. Once chocolate has hardened, remove toothpicks and use a small butter knife or the back of a spoon to
smear melted chocolate over the toothpick hole.
12. Melt milk chocolate chips and drizzle over the top of the balls.
13. Place in refrigerator to harden and set.
14. Keep refrigerated until ready to eat
 Trail Mix Cookies

Ingredients

 1 cup old fashioned oats  1 large egg

 1/2 cup whole wheat flour  1 tablespoon vanilla extract
 1/4 cup all-purpose flour  1 cup brown sugar
 1/2 teaspoon salt  1/2 cup dried cranberries
 1/2 teaspoon ground cinnamon  1/4 cup unsalted sunflower seeds
 1/4 teaspoon baking soda  1/4 cup finely chopped pecans
 5 tablespoons unsalted butter, melted and  1/4 cup chocolate chips
cooled  1/4 cup mini M&M's
Instructions

1. Preheat your oven to 350 degrees. Adjust your oven rack to the middle of your oven.
2. Cover your baking sheets with silicone mats or parchment paper and set aside.
3. In a bowl, whisk together the oats, whole wheat and all-purpose flours, salt, cinnamon and baking soda.
Set aside.
4. In a large bowl, whisk the melted butter, egg, vanilla and sugar until combined. Add in the sugar and stir
until mixture is smooth. Scrape the sides of the bowl to make sure you have all the sugar mixed in.
5. Stir in the oat mixture until just combined.
6. Add in the cranberries, sunflower seeds, pecans, chocolate chips and M&M’s and stir just until they are
all mixed in well.
7. Make your cookie dough balls a heaping tablespoon in size. Roll them into balls and place them on the
covered baking sheet two inches apart.
8. Bake one sheet at a time, rotating it half way through, for 12-14 minutes. Cookies are done when the
edges are slightly brown.
9. Remove from oven and let them cool on the cookie sheet for ten minutes.
10. Store the cookies in an airtight container.
 S’MORES PUDDING COOKIES

Ingredients

 1 cup (2 sticks) butter, softened  1 (3.4 ounce) box vanilla instant pudding
 ½ cup light brown sugar mix
 ½ cup granulated sugar  1 teaspoon baking soda
 1 large egg  5 whole graham crackers, broken into
 1 teaspoon vanilla pieces
 2 cups all-purpose flour  1 cup marshmallow bits
 1 cup chopped milk chocolate bars
Instructions
1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
2. In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the egg and vanilla and
beat until well combined.
3. In a separate bowl, whisk together the flour, pudding mix and baking soda. Add to the wet
ingredients in the mixer and mix on low until just combined. Add the graham cracker pieces and let
them crush throughout the batter. Stir in the marshmallow bits and chopped chocolate bars.
4. Shape dough into 2-tablespoon sized balls and place on prepared cookie sheets. Stick a few chocolate
pieces, graham crackers chunks and marshmallow bits into the top of each cookie for the full s'mores
effect, if desired. Flatten each cookie slightly with the palm of your hand.
5. Bake for 14-16 minutes or until cookies are set and start to turn golden brown on top. Let cool
completely on cookie sheets.
 Red Velvet Cheesecake Cookie Recipe

Ingredients
For the cookies:
 1 box red velvet cake mix I used Duncan Hines
 2 tablespoons all-purpose flour
 2 large eggs
 1/2 cup canola oil
 1 teaspoon vanilla extract
For the cheesecake filling:
 4 oz cream cheese at room temperature
 2 cups powdered sugar
 1 teaspoon vanilla extract
For the white chocolate drizzle:
 1 1/2 cups white chocolate chips melted
Instructions
1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the
bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth.
Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla
extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue
scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and
freeze for at least two hours.
3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place
a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll
into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking
sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or
until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from
baking sheet to a wire cooling rack and cool completely.
4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white
chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!
 Hot Cocoa Cookies

Ingredients
 2 cups all-purpose flour  3/4 cup granulated sugar
 2/3 cup unsweetened cocoa powder  2 large eggs
 1 teaspoon baking soda  2 teaspoons pure vanilla extract
 1/2 teaspoon kosher salt  19 large marshmallows, cut in half
 3/4 cup unsalted butter, at room temperature horizontally
 3/4 cup light brown sugar, packed  Finely chopped chocolate, for garnish

Instructions

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper.
Set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high
speed until light and creamy, about 2 minutes.
4. Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
5. Add the dry ingredients and mix on low until just combined. Don’t over mix.
6. Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches
apart.
7. Bake for 8 minutes. Open the oven and carefully slide out the pan. Gently press one marshmallow half
in the center of each cookie. Try to work quickly. Push the pan back in the oven and bake for an
additional minute so the marshmallows can get soft.
8. Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes, then
transfer to a wire rack to cool completely. Garnish with finely chopped chocolate.
 Cinnamon Roll Cookies

Ingredients

 1pouch Betty Crocker™ sugar cookie mix

 1/ 2 cup butter or margarine, softened
 1/ 4 cup Gold Medal™ all-purpose flour
 1egg
 1tablespoon butter, melted
 1/ 4 cup granulated sugar
 1tablespoon ground cinnamon
 3/ 4 cup powdered sugar
 1tablespoon milk

Instructions

1. In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured
surface, roll dough to about 1/4-inch thickness. Brush with melted butter.
2. In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough
jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.
3. Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2
inches apart.
4. Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from
cookie sheet to cooling rack. Cool completely, about 15 minutes.
5. In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.
10 types
of pies