S'more Cookies

These are fantastic and unique cookie! I love the graham cracker crust and chewy marshmallows inside the cookie dough and then when you bite down into that chunk of chocolate...heavenly. In the first batch I made the graham cracker burnt, but I really liked it, tasted like a burnt s'more, which i happen to love. The second batch I used a little less cookie dough and that seemed to do the trick. 

Make some today! 

• 11 Tablespoons butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 1/2 cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey's bars, broken into pieces (I used the fun size Hershey's)
• 1-2 packages graham crackers, broken into squares

In your stand up mixer, cream the butter with the sugars until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour, baking soda, and salt and combine on low. Fold in the chocolate chips and marshmallows. Chill dough in fridge for at least 1 hour. Preheat oven to 350. Line your cookie sheets with parchment papers (marshmallows will stick to your cookie sheet so don't skip this step!) Lay out your graham crackers side by side on the pans as close as possible, they should be touching. Place a scoop of cookie dough (about a tablespoon full). Bake for 5 minutes and then remove from oven and top each cookie with a Hershey's. Bake for another 6-8 minutes or until the cookies edges begin to turn a golden brown. Remove to wire rack to cool. To cut, make sure cookies are completely cook and cut down the seam of the graham cracker squares.

Makes about 2 dozen.

Recipe from:

http://www.the-girl-who-ate-everything.com/2011/06/smores-cookies.html

Peanut Butter M&M Cookies

One of my all-time favorite cookies. Chewy with the crunch of the M&M's, makes it one great cookie!

• 2 cups flour (¼ cup flour added for higher altitude)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup (1 stick) butter, at room temp
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla
• 2 Tablespoons milk
• 1 1/2 cups M&M's

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper, set aside. In the bowl of your stand mixer, cream the butter, sugars and peanut butter, mixing until smooth, about 3-4 minutes. Add the egg, vanilla and milk and mix on low until completely combined. Slowly add the flour, salt and baking soda. Fold in the M&M's. Drop the cookie dough by rounded Tablespoons on cookie sheets and bake for 8-10 minutes or until golden around the edges. Let cool on wire rack.
Makes about 3 dozen.

Everything But the Kitchen Sink Cookies

My little family and I recently relocated to Colorado.

Moving is the worst. Seriously. I never need to do it again. But the biggest thing that made it worth it? The kitchen.

Oh and the views. The views are amazing.

(That's 2 apples and a cherry tree in the backyard AND to the right we have some amazing views of Mesa Verde!)

And the little fox that comes to visit our backyard at the same time every night. Or the deer that make their way through our backyard. Or the fact that the cool crisp mountains are just a 10 minute drive away. I could go on and on.

The first thing I did (with the help of my MIL) when we moved in was put together the kitchen. Today I was itching to make (and eat!) some cookies. I'm calling these the "Everything But the Kitchen Sink" cookies since I just threw in a bunch of bags of leftovers I had in the pantry. You could easily sub or leave out whatever add-ins you like. Enjoy!

Ingredients:

• ½ cup old fashioned oats
• 1 cup (2 sticks) butter, softened
• ¾ cup packed brown sugar
• ¾ cup granulated sugar
• ¼ teaspoon cinnamon
• 1 Tablespoon vanilla extract
• 2 eggs
• ½ teaspoon lemon juice
• 2 ½ cups flour (¼ cup added for higher altitude)
• 1 ½ teaspoon baking powder
• 1 teaspoon salt
• 3 cups sweet add-ins (I used a mixture of dark chocolate, semi-sweet and butterscotch chips. Others you could try: milk chocolate chips, raisins, dried fruit, toffee bits, caramel bits, M&M's, etc...)
• 1 cup nuts (I used toasted pecans, again, you could use whatever nuts you prefer, or leave them out)

Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside. In your food processor, pulse the oats until semi-fine. Set aside. In your stand up mixer, fitted with the paddle attachment, beat the butter and sugars together until well blended. Add the cinnamon, vanilla, eggs and lemon juice. Mix well. Slowly add the oats, flour, baking powder and salt. Mix well. Fold in the nuts and sweet add-ins. Scoop out onto cookie sheets and bake 10-12 minutes or until golden.

Yields: 50 cookies (using a medium cookie scoop).

Red Velvet White Chocolate Macadamia Cookies

 

• 1 cup butter (2 sticks), softened
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 5 heaping Tablespoons cocoa powder
• ½ - 1 teaspoon red food gel (if using liquid food dye use 1 Tablespoon)
• 2 eggs
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup white chocolate chips
• 1 cup chopped macadamia nuts

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or spray with cooking oil and set aside. In the bowl of your stand-up mixer: beat the butter, both sugars, cocoa powder and red food gel until well blended. Add eggs and vanilla and mix well. Slowly add the flour, baking soda, salt, chips and nuts. Using a medium size cookie scoop, scoop out cookie dough. Bake for 12-14 minutes or until set. Cool for 5 minutes on cookie sheet before removing to wire racks to cool completely.

Makes 4 dozen cookies.