all things food
It’s no secret that I am a cookie monster. I have created hundreds of cookie recipes over the years. I love them all, but this Chocolate Chip Skillet Cookie (aka pizookie) is the ultimate cookie dessert! This giant chocolate chip cookie is made i…
It’s no secret that I am a cookie monster. I have created hundreds of cookie recipes over the years. I love them all, but this Chocolate Chip Skillet Cookie (aka pizookie) is the ultimate cookie dessert! This giant chocolate chip cookie is made in a cast iron skillet so you don’t have to scoop the…
The post Skillet Chocolate Chip Cookie appeared first on Two Peas & Their Pod.
I’ve made chocolate chip cookies a million times and a bunch of different ways, but I’ve never made them with this secret ingredient addition. The recipe for these satisfying, soft and chewy cookies comes from my blogging friend, Kelly Senyei, creator of Just a Taste and new author of The Secret Ingredient Cookbook. Her book […]
I’ve made chocolate chip cookies a million times and a bunch of different ways, but I’ve never made them with this secret ingredient addition. The recipe for these satisfying, soft and chewy cookies comes from my blogging friend, Kelly Senyei, creator of Just a Taste and new author of The Secret Ingredient Cookbook. Her book is full of familiar recipes with a twist. And if these cookies are any indication, you’ll want to try them all.
Want to know the secret? Let’s find out.
These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise. Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies. Lately I’ve been… well, languishing. As you may very well have noticed by the fact […]
The post Stuffed Cherry Amaretti Cookies first appeared on Love and Olive Oil.
These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise.
Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies.
Lately I’ve been… well, languishing. As you may very well have noticed by the fact that new recipes have been less than abundant around these parts. (Can you believe there was a time I used to post 3 times a week? The past few years I thought I was easing up by doing two. But lately… well, if I can manage one a week that’s an achievement. 2 or 3 a month is becoming the new normal.)
It’s not that I am not inspired. I’ve actually got dozens of ideas for new recipes in my draft calendar, just no actual motivation to put down my latest book and make anything.
After yet another recipe failure quashed my momentum and vanquished my motivation, leaving me without anything to post for another week… I knew I needed something quick and straightforward that would work on the first try, one that didn’t need hours of prep or planning or fancy ingredients.
Is it a surprise that I ended up making another variety of my favorite cookie: the amaretti (they’re also one of your favorites too, made clear by the fact that at least a few of the flavors typically hovering the top 10 at any given time). This time with a cherry stuffed inside.
Tell me though… at what point am I legally required to rename this blog Love & Amaretti? When the amaretti recipes outnumber the olive oil ones? Because at this point I’ve done flavored and swirled and stuffed. What’s next, amaretti sandwiched or thumbprinted or super-sized and layered into a cake? (Actually, I kind of love that idea.)
If keeping up with a regular posting schedule means unlimited variations of amaretti and coffee cake in lieu of brand new recipes, I’m cool with that. Whatever it takes to get me out of this funk and back into the swing of things.
Brown butter and a sprinkle of flaky sea salt make these Brown Butter Chocolate Chip Cookies every bit as delicious as a fancy bakery cookie. You won’t believe you were able to make them at home! Like so many people, I downloaded TikTok last spring as everything was shutting down. It offered a bit of …
The post Brown Butter Chocolate Chip Cookies appeared first on My Baking Addiction.
Brown butter and a sprinkle of flaky sea salt make these Brown Butter Chocolate Chip Cookies every bit as delicious as a fancy bakery cookie. You won’t believe you were able to make them at home!
Like so many people, I downloaded TikTok last spring as everything was shutting down. It offered a bit of entertainment during a very unsettling time. And along with my friend Stephie and Joshua Weissman, it taught me how to make one hell of a loaf of sourdough bread.
I was all-in and even bought a fermentation station – if you know, you know.
Over a year later, I still love TikTok and if I’m being honest, my FYP is pretty much loaded with food and beauty content. I love finding simple recipes to make for dinner while learning which new highlighter is all the rage.
Many months ago, I stumbled upon a recipe for Brown Butter Chocolate Chip Cookies and I could not get them off my mind. Although I didn’t save the recipe, I did remember that the creator used the recipe for Tasty’s Chewy Chocolate Chip Cookies, but browned the butter first.
And let me tell you, this creates one magical cookie.
If you’ve been around here for any amount of time, you know that my favorite chocolate chip cookie recipe is the New York Times Chocolate Chip Cookies. But not everyone wants to go purchase cake and bread flours to make a cookie recipe.
And not everyone has 24 hours to let the dough chill.
These Brown Butter Chocolate Chip cookies are right up there with the New York Times Chocolate Chip Cookies and a few of my friends think they’re even better! They’re super simple to make and don’t require special ingredients, or a 24-hour chill time.
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The last two cookies I’ve made on this site have been American-style, i.e.; on the larger side, with lots of flavors and other stuff going on. I like those, but I also like “quiet” European cookies, which are often simple, sometimes somewhat plain (like French sablés, or butter cookies), that let you focus on one or two flavors. Canistrelli fit that profile. Originally from Corsica,…
The last two cookies I’ve made on this site have been American-style, i.e.; on the larger side, with lots of flavors and other stuff going on. I like those, but I also like “quiet” European cookies, which are often simple, sometimes somewhat plain (like French sablés, or butter cookies), that let you focus on one or two flavors. Canistrelli fit that profile. Originally from Corsica, Canistrelli are flavored with anise and made with wine, and sometimes chestnut flour, which gives them a husky taste, but it’s not easy to find unless you live in Corsica.
Continue Reading Canistrelli...
These vegan snickerdoodles are soft, chewy, and tossed in a delicious cinnamon sugar coating. They’re perfect for dunking in a glass of dairy free milk. And ready in just 20 minutes! One of my favorite things to do is vegan-ize my favorite old recipes….
Chocolate Chip Pudding Cookies are chewy and soft in the best kind of way. This recipe makes a ton, perfect for sharing with friends and neighbors. Chocolate chip cookies are a topic of great debate in my family. Eric and my dad prefer thin and super crispy cookies – think Tate’s Bake Shop cookies. In …
The post Chocolate Chip Pudding Cookies appeared first on My Baking Addiction.
Chocolate Chip Pudding Cookies are chewy and soft in the best kind of way. This recipe makes a ton, perfect for sharing with friends and neighbors.
Chocolate chip cookies are a topic of great debate in my family. Eric and my dad prefer thin and super crispy cookies – think Tate’s Bake Shop cookies.
In fact, they’re both obsessed with Tate’s cookies. I’ve tried my best to replicate them at home using the published Tate’s recipe and they’re just not the same.
Then there’s my mom’s boyfriend who will pretty much eat any cookie that crosses his path. And this girl, I’m kind of a fan of crisp edges with chewy centers – the New York Times chocolate chip cookie recipe will forever be my favorite chocolate chip cookies.
Needless to say, there’s not a single recipe that meets everyone’s cookie specifications, but come on, we’re talking about cookies here and the truth is, no one really passes them up either.
But if you’re the kind who loves super soft chocolate chip cookies? You have to try these Chocolate Chip Pudding Cookies.
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I love a good oatmeal cookie. They have always been one of my favorites and I didn’t think they could get any better until I met Oatmeal Scotchies. My dad is a HUGE butterscotch fan and he introduced me to these cookies when I was little. We alwa…
I love a good oatmeal cookie. They have always been one of my favorites and I didn’t think they could get any better until I met Oatmeal Scotchies. My dad is a HUGE butterscotch fan and he introduced me to these cookies when I was little. We always had butterscotch chips in the pantry so…
The post Oatmeal Scotchies appeared first on Two Peas & Their Pod.
Oatmeal cookies sandwiched with Biscoff Spread frosting – perfect for stashing in lunchboxes or served with an ice cold glass of milk after a long day of hitting the books!
The post Biscoff Sandwich Cookies appeared first on My Baking Addiction.
Biscoff Sandwich Cookies are made up of two Biscoff-flavored oatmeal cookies and a creamy Biscoff filling. They’re sweet and indulgent and absolutely perfect for anyone who loves cookie butter!
INTRO
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Your weekend plans have to include these peanut butter m&m cookie bars! Gooey, chewy, brown butter cookie bars that are LOADED with melty, crisp chocolate peanut butter m&ms. Oh my word. I want to make them every week. I present to you, the best skillet of brown butter, ever. Cue all the exclamation points!! Okay […]
The post Salted Brown Butter Peanut Butter M&M Cookie Bars. appeared first on How Sweet Eats.
Your weekend plans have to include these peanut butter m&m cookie bars!
Gooey, chewy, brown butter cookie bars that are LOADED with melty, crisp chocolate peanut butter m&ms. Oh my word. I want to make them every week.
I present to you, the best skillet of brown butter, ever. Cue all the exclamation points!!
Okay let’s just get this out here: peanut butter m&m’s are the best m&m’s! The only ones that should be eaten. I say that as a self-proclaimed chocolate snob. I mean maaaaybe I’ll make an except for a peanut-only m&m once every five years or something. But peanut butter is where it’s at. Plain? It’s rare.
And! On top of that, the easter peanut butter m&m’s are superb. They are better than all other peanut butter m&m’s because of their size. More surface area for peanut butter. You know?
Plus, can we just talk about how freaking pretty they are?! They are a brighter pastel shade than the classic easter m&m. And look like speckled eggs, in a good way. So pretty and fun to eat!
So of course, why not put them in a cookie bar?
Yes, these bars aren’t anything new. They are my brown butter chocolate chip cookie bar base and just so.darn.good.
I have probably made them 100 times or something like that. Maybe more. Everyone loves them!
The brown butter is incredible – I mean, there is a LOT of brown butter. It adds such a wonderful depth of flavor. Like caramely, golden goodness that makes you think “what is that?!” when you take a bite of the bar. I mean, SO DELISH. (more…)
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