We’re going to a New Year’s Eve party tonight, so I thought I’d make some cookies to bring. I decided to try the peanut butter cookies that my mom made for Christmas and I also used my go-to chocolate chip cookie recipe.
For the chocolate chip cookies, I used a recipe I found on Marsha’s Baking Addition. I found this recipe about two years ago and it’s the only chocolate chip cookie recipe I’ve used since. I like it because it makes 15-18 cookies and therefore I can whip up a batch real quickly. They also have a secret ingredient (corn starch) that makes the cookies soft in the middle. Everyone who tries them asks for the recipe.
I have to keep my cookies in the oven for the full 13 minutes and I also don’t bother with refrigerating them before baking. I find that they’re plenty thick without it.
For the peanut butter cookies, I used a recipe from Rachel Schultz. I don’t usually make peanut butter cookies, but I really liked the ones my mom made so I wanted to make them too. I like that they have a bit of a grainy quality to them. I’m not sure how they get like that – I think maybe this recipe calls for a bit more peanut butter than others. I followed the recipe as written on her website except I have to keep my cookies in the oven for 11 minutes. For the peanut butter, I used the Bee’s Knees which is a flavor made by the Peanut Butter & Co. It’s organic (which I’ve heard isn’t ideal for making cookies), but they still turned out great.
I hope you enjoy whatever you have planned for tonight. Happy New Year!
I created my blog exactly one year ago today! My, how time flies. I wanted to take the time to highlight my favorite posts from the past year.
Click on the pictures below to go to each post.
1. Architectural Photography (my first post) – October 2, 2012 2. A Stroll Around Town – October 13, 2012 3. Bathroom Before and After – October 14, 2012 4. Pumpkin Cheesecake – November 22, 2012 5. DIY Curtains – December 12, 2012 6. Bedroom Makeover – January 2, 2013 7. Orange Muffins – February 12, 2013 8. The Greenhouse – April 5, 2013 9. Brown Butter Snickerdoodle Cookies – April 21, 2013 10. Happy Independence Day! – July 4, 2013 11. At the Zoo – August 10, 2013 12. My Sister’s Dog – September 28, 2013 Thank you to those who have followed and read my blog throughout the past year!
After trying the Brown Butter Snickerdoodle recipe, I knew I wanted to try another cookie recipe made with brown butter. This weekend I decided to make the Brown Butter Chocolate Chip Cookie recipe and they turned out amazing.
They’re made with a tablespoon of Greek yogurt, which helps them stay soft. I made them on Friday and three days later they are still fluffy and chewy. The recipe can be found on the Ambitious Kitchen website.
In case you’ve never heard of snickerdoodle cookies, it’s a sugar cookie rolled in a cinnamon-sugar mixture. They are one of my favorite cookies and I recently found a recipe that puts a yummy spin on them.
Behold! Brown Butter Snickerdoodle Cookies! For the recipe, head over to Ambitious Kitchen.
A few notes:
I was impatient, so instead of refrigerating my dough for 3 hours (or overnight as some commenters suggested), I put my dough in the freezer for an hour and a half. Afterward, I let the dough thaw for about 30 minutes.
After the dough thawed, it was a little crumbly. I just made cookies with similar dough a few weeks ago and those cookies turned out delicious so I was not afraid.
The dough rolled into balls just fine. I baked the cookies for 13-14 minutes.
The brown butter gives the cookies a delicious nutty flavor. I will definitely be making these again. I hope you had a wonderful weekend.
I’ve been craving chocolate chip cookies, so tonight I made some. True story.
You should make them, too! Here’s the recipe:
1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter, softened
1.5 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour, unbleached
12 ounces semi-sweet chocolate chips
Combine sugars, butter, eggs, and vanilla in large bowl. Now, here’s the secret: let this mixture sit for ~15 minutes to reach room temperature. It will make your cookies softer. After you let the butter mixture sit for a little while, add baking soda, salt, and flour and stir until combined. Then stir in chocolate chips.
Drop by rounded teaspoons onto greased baking sheet about 2 inches apart. Bake at 375F for 10-12 minutes.
I’ve tried several chocolate chip cookie recipes and this one is by far my favorite.