Can a Computer Write the Internet’s Best Cake Recipe? Google Thinks So.

Some think AI—artificial intelligence—could take over the world. Others fear that machine learning, a nascent technology that feeds data to computers and then allows it to customize and make its own decisions, could steal jobs, rob us of our humanity a…

Some think AI—artificial intelligence—could take over the world. Others fear that machine learning, a nascent technology that feeds data to computers and then allows it to customize and make its own decisions, could steal jobs, rob us of our humanity and render us useless. Sure, all of that could happen. In the meantime, Google is programming AI to bake cakes

Building off the popularity of baking during quarantine, the team at Google put together a machine learning model to get to the bottom of baking science.

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29 of Our Most Popular Chocolate Desserts

Let’s not waste time: We love chocolate. You love chocolate. Everyone loves chocolate. So, let’s eat more chocolate. Can’t decide what to make for dinner tonight? Chocolate is the answer—specifically, something like chocolate cake topped with a pillow …

Let's not waste time: We love chocolate. You love chocolate. Everyone loves chocolate. So, let's eat more chocolate. Can't decide what to make for dinner tonight? Chocolate is the answer—specifically, something like chocolate cake topped with a pillow of whipped cream, thumbprint cookies filled with dark chocolate and sea salt, or smooth chocolate mousse. (Yes, we did just suggest you have dessert for dinner tonight. You've earned it.)

Take a look through these recipes. And try (try!) to abstain from making them all.

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This Is the Best Cookie Cookbook (& We Know Cookies!)

This review is part of our community-driven book tournament, The Big Community Book-Off. With your help, we’re finding the best books across categories (from bread to pasta, one-bowl to weeknight-friendly, and cake to cookies, to name a few), and put…


This review is part of our community-driven book tournament, The Big Community Book-Off. With your help, we’re finding the best books across categories (from bread to pasta, one-bowl to weeknight-friendly, and cake to cookies, to name a few), and putting them through a series of rigorous reviews—considered, tested, and written by none other than you. And so, let’s hand it off to our community members Laura, Matt, and Jody. Here are their reviews of your five favorite cookie books—and their nail-biting verdict on which one reigned supreme. Spoiler alert: they found the best chocolate chip cookie.


A month ago, the three of us basically won the cookbook-nerd lottery. Food52 emailed us asking for help reviewing five favorite cookbooks for the Cookie Book-Off. After nearly a year of working from home and facilitating remote school, we wanted a bit of fun; we hit reply immediately to say, yes!

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The Pesky Mushroom Cookies I Bake for Betsy, My Late Mother-in-Law

It’s mid-December somewhere on the near northwest side of Chicago. The kitchen is heady with cardamom, cloves, cinnamon and fresh citrus zest, which earlier my husband and I warmed with honey and butter into a gorgeous syrup. The counter is laden with …

It’s mid-December somewhere on the near northwest side of Chicago. The kitchen is heady with cardamom, cloves, cinnamon and fresh citrus zest, which earlier my husband and I warmed with honey and butter into a gorgeous syrup. The counter is laden with spice jars, measuring cups, bowls, and sheet pans—creating a disorderly frame around four brown dough mounds.

A 3-by-5-inch note card, titled “Mushroom Cookies (Lithuanian Grybai),” presides over the whole chaotic affair, handwritten in slanted blue cursive and stained from decades of use. We’ve reached the card’s second side, when the script gets smaller and more crammed as it guides us through the shaping, baking, icing, and assembly of these time-consuming little monsters.

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Brown Sugar Snickerdoodle Cookies

These brown sugar snickerdoodle cookies are crackled with cinnamon-sugar on the outside and chewy-soft on the inside. This recipe does not use cream of tartar, but adds cornstarch for extra tenderness. Continue reading “Brown Sugar Snicker…

These brown sugar snickerdoodle cookies are crackled with cinnamon-sugar on the outside and chewy-soft on the inside. This recipe does not use cream of tartar, but adds cornstarch for extra tenderness.

Continue reading "Brown Sugar Snickerdoodle Cookies" »

Mocha Caramel Cookies (vegan option)

Thanks to Pact coffee for sponsoring this post Around Christmas time I love baking cookies which bring me back to my childhood. One of my mum’s classics was a chocolate-cinnamon crinkle cookie, rolled in granulated sugar to give them a chewy crust and sparkly appearance. They’re almost like a chocolatey cousin of a ginger cookie in that sense, and the hint of cinnamon in there gives them that warm spiced flavour. I’ve used the recipe for that base dough here but made things extra special by cooking up a soft caramel infused with ground coffee beans (from Pact Coffee) which I stuffed into each cookie dough ball before baking. The result is an even chewier cookie with patches of coffee caramel layered within. Pact Coffee is a flexible coffee subscription service which champions high quality beans and treating farmers fairly (paying them 25-125% above Fairtrade rates!). As I have a coffee grinder (thanks to my incredibly generous neighbour who gave us one a few months ago), I opted to try their wholebean coffee. However, you can order whichever form of coffee you need, from different grinds to Nespresso-compatible pods. If you like a specific type of coffee you can also […]

The post Mocha Caramel Cookies (vegan option) appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Pact coffee for sponsoring this post

Around Christmas time I love baking cookies which bring me back to my childhood. One of my mum’s classics was a chocolate-cinnamon crinkle cookie, rolled in granulated sugar to give them a chewy crust and sparkly appearance. They’re almost like a chocolatey cousin of a ginger cookie in that sense, and the hint of cinnamon in there gives them that warm spiced flavour.

I’ve used the recipe for that base dough here but made things extra special by cooking up a soft caramel infused with ground coffee beans (from Pact Coffee) which I stuffed into each cookie dough ball before baking. The result is an even chewier cookie with patches of coffee caramel layered within.

Pact Coffee is a flexible coffee subscription service which champions high quality beans and treating farmers fairly (paying them 25-125% above Fairtrade rates!). As I have a coffee grinder (thanks to my incredibly generous neighbour who gave us one a few months ago), I opted to try their wholebean coffee. However, you can order whichever form of coffee you need, from different grinds to Nespresso-compatible pods. If you like a specific type of coffee you can also refine your search as you browse their site to filter by roast, flavour profile or origin. If, like me, you don’t really know *what* to look for, you can try out a coffee, give it a rating and, based off of that, they’ll select your next coffee.

If you want to give pact a go yourself, you can use my discount code of ‘IZY’ to get £5 off your first bag of coffee! (NB. I don’t get a kickback from this, it’s just for you to enjoy).

The coffee I used in the caramel was the Christmas blend, which has tasting notes of Christmas pudding (think cosy spices and molasses-y dried fruits). It was the perfect pairing for the bitterness of the cocoa and the warmth of the cinnamon. I have to say that the experience is made even better if you have a cup of the same coffee alongside the cookies so you really taste all the flavours!! The Christmas blend is available for a limited time and was created to support Mental Health Foundation, donating 50p from every bag sold to the charity. 

I hope you give the cookies (and coffee) a go and that they bring you a little bit of cosy comfort this winter!

Mocha Caramel Cookies

Mocha Caramel Cookies

Yield: 20 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

A chewy chocolate cookie, packed with chocolate chips and filled with a coffee caramel centre.

Ingredients

Caramel:

  • 75g granulated sugar
  • 20g golden syrup
  • 20g water
  • 75ml single cream (or soy cream)
  • 10g unsalted butter or vegan butter
  • 10g ground Pact Christmas Blend coffee beans

Cookie dough:

  • 110g unsalted butter or vegan butter, softened
  • 100g dark brown sugar
  • 50g granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp fine table salt
  • 4 tbsp aquafaba (or 1 egg)
  • 40g unsweetened cocoa powder
  • 80g golden syrup
  • 210g plain white flour
  • 1 ½ tsp bicarbonate of soda
  • 100g dark chocolate chips
  • ~50g granulated sugar, for rolling

Instructions

First make the caramel:

  1. Line a loaf tin with baking paper and set aside.
  2. Place the sugar, golden syrup and water into a medium pot and place over a medium heat on the stove. Stir only until the sugar dissolves then leave to bubble away – you want it to reach 116°C.
  3. Meanwhile, place the cream, butter and ground coffee beans into a small pot and bring to a simmer. Take off the heat and leave to infuse.
  4. Once the sugar mixture is up to temperature, strain the cream mixture through a fine mesh sieve to remove the majority of the coffee grounds. Add the cream to the hot caramel and stand back as it may bubble up.
    After the bubbles have subsided, mix together and put back on the heat. Bring the mixture up to 116°C again then remove from the heat and pour into the lined loaf tin. Leave to cool then freeze so the caramel sets up.

Make the cookie dough:

  1. Cream the butter and sugars together in a large bowl until smooth. Stir in the cinnamon, salt, aquafaba (or egg), cocoa powder and golden syrup. Lastly mix in the flour, bicarb and chocolate chips to get a soft dough.
  2. Chill the dough for at least 30 minutes or up to 24h to help it firm up.
  3. Once the dough has chilled, line two baking trays with baking paper and preheat the oven to 180C fan.
  4. Remove the caramel from the freezer and cut into 20 chunks.
  5. Scoop 2 tbsp worth of cookie dough and roll into a ball. Make an indent in the centre and pop the piece of caramel in there, squeezing the cookie dough around it to cover and seal the caramel within the dough. Repeat with all the cookie dough and caramel
  6. Place the 50g of granulated sugar into a shallow dish and roll each cookie dough ball lightly in the sugar. Set the cookie dough balls onto the baking trays spacing them about 6cm apart to allow for spread.
  7. Bake for 10-12 minutes until the edges are set but the centres are still soft. Leave to cool on the tray for 5 minutes before removing to a cooling rack.
  8. Store in an airtight container for up to 1 week.

The post Mocha Caramel Cookies (vegan option) appeared first on Izy Hossack - Top With Cinnamon.

3 Ingredient Peanut Butter Cookies

These genius 3 ingredient peanut butter cookies are magic! Just a handful of ingredients make one dreamy flourless cookie. Here’s a baking trick every home cook needs…3 ingredient peanut butter cookies! Sometimes baking takes lots of ingredients, time, and mess…but not here! This genius combination of three ingredients makes for the most peanut butter-y, chewy, sweet and salty flourless cookies you’ll have. Really. It seems unbelievable, but it makes this recipe perfect for whipping up on moments notice and ideal for baking with kids. Alex and I took one bite and the flavor tasted larger than life! And it’s got the ideal chewy texture: pretty much our perfect PB cookie. What you need for 3 ingredient peanut butter cookies This magic trick is not something we invented: it’s been floating around the internet for a while. But it’s absolutely worth trying. We’ve put our own little spin on it, but it’s so simple it’s almost impossible to change. Here’s what you need for these 3 ingredient peanut butter cookies: Peanut butter: We prefer all natural peanut butter with no added sugar or salt. But you can use any brand you have on hand! Brown sugar: Brown sugar adds a nice […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These genius 3 ingredient peanut butter cookies are magic! Just a handful of ingredients make one dreamy flourless cookie.

3 ingredient peanut butter cookies

Here’s a baking trick every home cook needs…3 ingredient peanut butter cookies! Sometimes baking takes lots of ingredients, time, and mess…but not here! This genius combination of three ingredients makes for the most peanut butter-y, chewy, sweet and salty flourless cookies you’ll have. Really. It seems unbelievable, but it makes this recipe perfect for whipping up on moments notice and ideal for baking with kids. Alex and I took one bite and the flavor tasted larger than life! And it’s got the ideal chewy texture: pretty much our perfect PB cookie.

What you need for 3 ingredient peanut butter cookies

This magic trick is not something we invented: it’s been floating around the internet for a while. But it’s absolutely worth trying. We’ve put our own little spin on it, but it’s so simple it’s almost impossible to change. Here’s what you need for these 3 ingredient peanut butter cookies:

  • Peanut butter: We prefer all natural peanut butter with no added sugar or salt. But you can use any brand you have on hand!
  • Brown sugar: Brown sugar adds a nice nuance in flavor. If you prefer granulated sugar or that’s all you have on hand, you can use it. Coconut sugar also works!
  • Egg: All you need is 1 egg as a binder. For vegan, use a flax egg.
Flourless peanut butter cookies

Yes, they’re flourless peanut butter cookies!

There are lots of traditional cookie ingredients missing…like flour! These are flourless peanut butter cookies, meaning they’re also naturally gluten-free. This makes them a great option for eaters of different diet preferences. These cookies are so good, no one will know there’s no flour or butter! It can be our little secret.

Dough texture depends on the peanut butter brand

Here’s one thing to note about these 3 ingredient peanut butter cookies! The dough consistency depends on the peanut butter brand. Here’s what to know:

  • Very creamy peanut butter can make a sticky dough. Peanut butter brand textures can vary, from super creamy to more dense and thick. The dough can turn out very sticky with an oilier peanut butter, but don’t’ worry: it still works!
  • Oil your hands to help roll the dough. Our favorite peanut butter brand makes for a sticky dough. All you have to do is lightly oil your hands to help rolling the peanut butter dough balls. Do your best, and they’ll still come out great.
3 ingredient peanut butter cookies

Optional additional ingredients!

If you’re like us…you don’t mind bending the rules now and then. If you’re ok to think outside the box, you can add 1 or 2 more ingredients to step up these cookies. Don’t worry, they’re still the easiest cookies you’ll ever make! Here are two easy ideas:

  • Top with flaky sea salt. Just a hint of flaky sea salt makes the perfect salty sweet cookie. Plus it just looks cute.
  • Add vanilla (if desired). If you want, you can add a sophisticated flavor with 1 teaspoon vanilla in the dough. But it’s absolutely not necessary!

Vegan variation

Do you eat plant-based? It’s easy to make these cookies vegan. Simply substitute the egg with a flax egg. A flax egg is ground flax seed mixed with water. Let it sit for 15 minutes and it forms a gel-like substance you can use as a binder in vegan baked goods. It works well in muffins, quick breads, and cookies.

Flourless peanut butter cookies

Variations: almond butter and more

A fun thing about these 3 ingredient peanut butter cookies…you can make them with any type of nut butter! Switch up the nut butter and you have a whole new type of cookie. Here are some great options:

Storage for 3 ingredient peanut butter cookies

Last up: storage info! These 3 ingredient peanut butter cookies hold up well in storage. They’re naturally soft and chewy, and they last well at room temperature. Here’s what to know:

  • Store at room temperature in a cookie tin for up to 1 week.
  • Freeze for up to 3 months. To freeze, cool to room temperature. Then wrap tightly in plastic wrap or aluminum foil.
Flourless peanut butter cookies

These 3 ingredient peanut butter cookies are…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, use a flax egg.

Print
3 ingredient peanut butter cookies

*Best* 3 Ingredient Peanut Butter Cookies


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 to 13 cookies
  • Diet: Vegetarian

Description

These genius 3 ingredient peanut butter cookies are magic! Just a handful of ingredients make one dreamy flourless cookie.


Ingredients

  • 1 large egg (or flax egg for vegan)
  • 1 cup creamy peanut butter*
  • 1 cup light brown sugar (or granulated sugar)
  • Optional: flaky sea salt for topping, 1 teaspoon vanilla extract (add with the sugar)

Instructions

  1. Preheat the oven to 35 degrees Fahrenheit. 
  2. Whisk the egg, then whisk in the peanut butter and brown sugar until a smooth dough forms. Chill for 15 minutes.
  3. Make 1 1/2 tablespoon-sized balls (using a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Roll the balls between your hands to make them as spherical as possible: if the dough is very sticky, lightly oil your hands to make it easier to roll*. Place them 2 inches apart on the baking sheets.
  4. Use a lightly oiled fork to flatten the balls and make a criss-cross pattern (it’s helpful to dip the fork into a small bowl of water before each one to prevent sticking).
  5. Top the cookies with a small sprinkle of flaky salt if desired (oops, 4th ingredient!).
  6. Bake 8 to 10 minutes until lightly browned on the bottom but still soft. Cool completely before eating. Store at room temperature in a cookie tin for up to 1 week, or freeze for up to 3 months.

Notes

*The consistency of the dough will vary based on the peanut butter brand. A thinner, creamier peanut butter will yield a stickier dough. 

  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: 3 ingredient peanut butter cookies, flourless peanut butter cookies

Love baking? We’ve got lots of ideas for you. Here are some more great cookie recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

The 5 Books That Changed the Cookie Game

This post is part of our new community-driven book tournament, The Big Community Book-Off. With your help, we’re finding the best books across categories (from bread to pasta, one-bowl to weeknight-friendly, and cake to cookies, to name a few), and put…

This post is part of our new community-driven book tournament, The Big Community Book-Off. With your help, we're finding the best books across categories (from bread to pasta, one-bowl to weeknight-friendly, and cake to cookies, to name a few), and putting them through a series of rigorous reviews—considered, tested, and written by none other than you.


Two months ago, reviewers Ruth, Erin, and Shereen exhausted their CSA boxes, looking for the best vegetable book out there.

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Christmas Cookies

These Christmas Cookies are buttery, tender, and ready for icing. A tried-and-true family favorite, this is THE cookie that Santa wants on his cookie plate! Continue reading “Christmas Cookies” »

These Christmas Cookies are buttery, tender, and ready for icing. A tried-and-true family favorite, this is THE cookie that Santa wants on his cookie plate!

Continue reading "Christmas Cookies" »

4 Swap-Worthy Cookies, Courtesy of Our Favorite Bakers

ICYMI: Last month, we launched cook-along podcast Play Me a Recipe, where hosts take you through their most treasured, oft-made, and iconic recipes. On the show, you’ll hear (and hopefully join in) as they whisk, stir, slice, dice, and bake their way t…

ICYMI: Last month, we launched cook-along podcast Play Me a Recipe, where hosts take you through their most treasured, oft-made, and iconic recipes. On the show, you’ll hear (and hopefully join in) as they whisk, stir, slice, dice, and bake their way through a recipe—offering insider tips, tricks, and backstory along the way.

Our new podcast!

We heard from The Splendid Table host, cookbook editor, and food writer Francis Lam on the Chinese American Thanksgiving Meatballs inspired by his childhood, teenage angst, and—of all things—Pizza Hut.

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