Hot Chocolate Cookies

These hot chocolate cookies taste just like the cozy drink, with a rich chocolate flavor and gooey marshmallow center. They’re…

A Couple Cooks – Recipes worth repeating.

These hot chocolate cookies taste just like the cozy drink, with a rich chocolate flavor and gooey marshmallow center. They’re divine!

Hot Chocolate Cookies

Here’s a holiday cookie we just can’t say no to. These Hot Chocolate Cookies taste just like the holiday drink! The cookie batter channels just the right flavor of the liquid chocolate: it’s textured with sugar crystals and studded with chocolate chunks. The best part? A marshmallow center ties it all together, forming a melty lake of gooey bliss. These are divine. We’re not big cookie people (I know, gasp!), but these blew us away.

Ingredients in hot chocolate cookies

These Hot Chocolate Cookies are essentially a chocolate sugar cookie with a marshmallow center. The base cookie is inspired by a book by one of our favorite bakers, 100 Cookies by Sarah Kieffer. Instead of mini marshmallows, the center’s got half of one big marshmallow, which melts into a gooey pile. Here’s what you’ll need:

  • All purpose flour
  • Dutch process (dark chocolate) cocoa powder: see notes below
  • Baking soda and kosher salt
  • Granulated sugar
  • Butter
  • Vanilla
  • Eggs
  • Dark chocolate
  • Large marshmallows
Hot Chocolate Cookies

Notes on Dutch process cocoa powder

The cocoa powder in these Hot Chocolate Cookies is special: it’s Dutch process cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, like in Chocolate Banana Muffins and Healthy Chocolate Pudding.

You should be able to find Dutch process cocoa powder at your local grocery next to the regular cocoa powder. If you can’t find it, you can buy it online: try Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

Hot Chocolate Cookies

Tips for baking hot chocolate cookies

These Hot Chocolate Cookies are easy to make, but you should know two things before you start. Here’s what to know:

  • Baking 1 tray at a time makes the most even bake. Our oven is a little uneven on the two racks, so cookies can come out a little different based on their difference from the heating element. To make perfect cookies, bake one tray at a time. (We know, it takes longer! But it’s worth it.)
  • Important: refrigerate the formed dough balls while baking. The dough becomes warm as it sits, so you’ll want to get those formed dough balls into the fridge during baking. If the dough is too warm, the marshmallow simply melts (instead of looking white, it turns clear). Trust us: we know from experience!

Otherwise, Hot Chocolate Cookies are pretty simple to make. Flatten the dough into a disk, add half of a large marshmallow, make a ball, and roll it in a plate of granulated sugar. It’s easy as that and they come out simply beautiful. The perfect Christmas cookie, in our opinion!

Hot Chocolate Cookies

More Christmas cookies & treats

Looking for more holiday cookies? Here are our favorite easy Christmas cookies this time of year:

This hot chocolate cookies recipe is…

Vegetarian.

Hot Chocolate Cookies
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Hot Chocolate Cookies

Hot Chocolate Cookies


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 30 cookies
  • Diet: Vegetarian

Description

These hot chocolate cookies taste just like the cozy drink, with a rich chocolate flavor and gooey marshmallow center. They’re divine!


Ingredients

  • 2 cups all purpose flour
  • ½ cup Dutch process (dark chocolate) cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups granulated sugar, plus more for rolling
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 4 ounce dark chocolate bar, chopped into chunks
  • 15 large marshmallows, cut in half

Instructions

  1. Preheat: Preheat 350 degrees Fahrenheit.
  2. Mix the dry ingredients: Stir together the flour, cocoa powder, baking soda and kosher salt.
  3. Mix the dough: In a stand mixer or using a hand mixer, cream the sugar and room temperature butter on medium speed for 4 to 5 minutes until fluffy. Reduce the speed to low and mix in the vanilla and eggs. Once incorporated, add the flour mixture and mix until just combined. Stir in the chocolate chunks.
  4. Form the cookies: Prepare a plate with a layer of granulated sugar. Pull out 2 tablespoons of dough. Flatten it into a disc, then place a half marshmallow on top and wrap the dough around the marshmallow. Roll the ball in the plate of sugar. Repeat until you make 8 cookies.
  5. Prep for baking: Line a baking sheet with parchment paper. Add 8 cookies to a pan and stagger them so they have as much space as possible around them. You can bake the first batch immediately (go to Step 6). While the first pan is baking, form the other 22 balls and place them on a baking sheet in the refrigerator. It is important to chill the unbaked cookies because if they’re are too warm, the texture is off (you can also chill the dough and form the balls right before baking).
  6. Bake: Bake one pan at a time on the center rack for 12 to 14 minutes until the marshmallows are melted*. Store for 3 days at room temperature, 1 week refrigerated, or several months frozen.

Notes

*If you prefer, you can bake 2 sheets at a time; baking one at a time ensures the most even bake.

Cookie recipe inspired by 100 Cookies by Sarah Kieffer. Marshmallow center inspired by Salted and Stirred.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Cookies

Keywords: Hot chocolate cookies

A Couple Cooks - Recipes worth repeating.

Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.

The post Snickerdoodles for Two appeared first on Budget Bytes.

Do you ever have that moment where you want something sweet, but you don’t want to make a whole batch of cookies because you only want one or two and if a whole batch of cookies gets made then a whole batch of cookies is definitely going to be eaten. Enter Snickerdoodles for Two. This small-batch recipe makes two deliciously large cookies (or four regular-sized cookies) with really basic pantry staples, so you don’t ever have to plan ahead. …Or deal with the leftovers. 😂 

Originally posted 1-27-2015, updated 12-8-2021.

Two snickerdoodles on a plate with a cup of coffee in back

What Are Snickerdoodles?

If you haven’t experienced the heaven that is a snickerdoodle cookie, allow me to attempt to translate their deliciousness into words. They’re soft, slightly chewy, rich, not too-too sweet, and they have a warm and cozy cinnamon-sugar coating. They’re simple, delicious, and perfect for dunking in a cold glass of milk or a hot cup of coffee. They’re also incredibly easy to make, especially when you’re preparing a super small batch, like this. You can have these cookies made and ready to enjoy in about a half-hour! 

Make Two or Four Cookies

As mentioned in the introduction, this recipe makes two LARGE cookies. Like the type of big gourmet cookies that you’d get at your local cafe or cookie shop. If you want to make regular-sized cookies, just divide the dough into four portions instead of two and bake for a few minutes less. But personally, I think the big cookies are kind of fun. :)

Where’s the Cream of Tartar?

Snickerdoodles traditionally use a combination of baking soda and cream of tartar as a leavening agent. The cream of tartar, or tartaric acid, gives the cookie a subtle tart flavor that snickerdoodles are known for. For our small batch recipe, we used baking powder for leavening, which is actually just a premixed combination of baking soda and tartaric acid. A traditional snickerdoodle recipe might have slightly more cream of tartar than what is contained in the baking powder here, but when the recipe is scaled down this far the difference isn’t noticeable. Shortcuts for the win! 

a large snickerdoodle cookie broken in half

close up of two snickerdoodles on a plate, one broken in half

Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.
Total Cost $0.71 recipe / $0.36 each
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 334kcal
Author Beth - Budget Bytes

Ingredients

  • 3 Tbsp room temperature butter $0.30
  • 3 Tbsp sugar $0.03
  • 1 large egg yolk $0.21
  • 1/4 tsp vanilla extract $0.07
  • 1/8 tsp salt $0.01
  • 1/2 tsp baking powder $0.01
  • 1/3 cup all-purpose flour $0.05

Cinnamon Sugar Topping

  • 1 tsp sugar $0.01
  • 1/4 tsp cinnamon $0.02

Instructions

  • Preheat the oven to 350ºF. In a small bowl, whip together the room temperature butter and sugar with a fork.
  • Add the egg yolk, vanilla extract, and salt to the bowl with the butter and sugar. Whip with the fork again until the mixture is light and creamy.
  • Add the flour and baking powder to the bowl and stir together with a fork until everything is evenly combined. Divide the cookie dough into two equal-sized pieces, then roll each one into a ball.
  • In a separate small bowl, stir together the cinnamon and sugar for the topping. Roll each ball of dough in the cinnamon sugar until completely coated.
  • Place the cinnamon sugar coated cookie dough balls on a parchment-lined baking sheet. Bake the cookies for about 15 minutes or until they're mostly flattened, golden brown on the outer edges, and a little cracked on top.
  • Allow the cookies to cool slightly before enjoying.

Nutrition

Serving: 1cookie | Calories: 334kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Sodium: 406mg | Fiber: 1g

A hand holding a snickerdoodle cookie broken in half

How to Make Small Batch Snickerdoodles – Step by Step Photos

Butter and sugar in a bowl

Preheat the oven to 350ºF. Whip together 3 Tbsp room temperature butter and 3 Tbsp sugar. The butter must be room temperature or else you won’t be able to effectively combine it with the sugar. Since this is such a small amount, I just used a fork to “whip” it together the best I could.

Egg yolk and vanilla added to the bowl

Once the butter and sugar are well combined, add one large egg yolk, ¼ tsp vanilla extract, and ⅛ tsp salt. “Whip” these together with the fork again, this time continuing to whip until the mixture is light and creamy (it will be much easier to whip once the yolk and extract are added).

Flour added to the bowl

Finally, add ½ tsp baking powder and ⅓ cup all-purpose flour to the bowl. Use the fork to mix the ingredients together until they form a soft cookie dough.

finished cookie dough in the bowl

This is what the cookie dough should look like. It’s very soft. Use your hands to divide the dough into two (or four, if you prefer) and roll each portion into a ball.

Cookie dough being rolled in cinnamon and sugar

In a separate small bowl, combine 1 tsp sugar and ¼ tsp cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture until it is fully coated.

unbaked cookies on the cookie sheet

Place the cinnamon-sugar-coated cookie dough balls on a parchment-lined baking sheet.

baked snickerdoodles on the cookie sheet

Bake the snickerdoodles in the preheated 350ºF oven for 15 minutes, or until they’re mostly flattened, the edges are golden brown, and the tops might appear slightly cracked. 

Two snickerdoodle cookies on a plate next to a mug of coffee

Allow the cookies to cool slightly before enjoying.

close up of two snickerdoodles on a plate, one broken in half

They’re just so soft, cinnamon-y, and delicious!! 

The post Snickerdoodles for Two appeared first on Budget Bytes.

Perfect Chocolate Bark

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make…

A Couple Cooks – Recipes worth repeating.

This chocolate bark recipe is salty and sweet, with the perfect crisp texture in each bite! Here’s how to make this fun and giftable treat.

Chocolate Bark

We’re chocoholics over here, so one of our top treats to make is Chocolate Bark! This one is our ideal: sweet and salty with a confetti of colorful ingredients and absolutely irresistible. It’s the best fun treat that makes a great gift: and it works for the holidays or anytime. Here’s our perfect chocolate bark recipe: with a smooth, shiny sheen on the chocolate and just the right crisp crunch when you bite into it.

Tips for making the best chocolate bark

There are a few tips to making the very best chocolate bark. You can skip down to the recipe if you’re ready to get started. But here are a few more details on the why behind the what of each step in the process:

  • Temper the chocolate! Many chocolate bark recipes don’t require tempering the chocolate, but it makes a far superior bark. The chocolate has just the right shiny texture and crisp crunch, and doesn’t melt at room temp. It also avoids chocolate bloom, that white stuff that appears during storage.
  • Use semi sweet or dark chocolate, around 60%. We found 60% dark chocolate has the best flavor. 70% is a bitter too bittersweet.
  • Add mix-ins into the chocolate AND on top. Adding the mix-ins into the chocolate gives the best crunchy texture. (All of them on top makes it a little one-note.)
Chocolate Bark

How to temper chocolate

Chocolate is temperamental: period! But to make the best chocolate bark, we like to temper the chocolate. It’s a special process that heats and cools the chocolate to stabilize it for making candies. As we mentioned above, it makes the most stable texture, shiny exterior, and avoids the white “bloom” that can appear on chocolate during storage. Here are a few notes on tempering chocolate:

  • You’ll need a food thermometer. Don’t have one? Skip to the next section. This helps to achieve the precise temperatures that are required.
  • Don’t get water in the chocolate. This is the #1 rule! You’ll be melting the chocolate over simmering water but do NOT let it touch the chocolate or it will seize up.
  • Melt 2/3 of the chocolate to 108 to 115°F, add the remaining chocolate and reduce to 85 to 86°F, then return the chocolate to 90 to 91°F. That’s the basic idea of tempering! Start high, go low, then return to the middle. There’s lots of science behind it, so trust us.
Chocolate Bark

Don’t have a food thermometer?

Tempering chocolate is the way to get the best chocolate bark. But don’t have a food thermometer? That’s ok too! You can make it without tempering and it’s still good. Here’s what to know:

  • Melt the chocolate over simmering water. Use the “makeshift” double boiler method below, or a double boiler. You can use a microwave to melt chocolate, but it’s not our preference since it’s easy to go too far.
  • Skip the tempering and just use the chocolate when it’s melted. Add the mix-ins, pour in a thin layer and add toppings.

Chocolate bark toppings!

Once you’ve made it through the chocolate stage, making chocolate bark is a breeze! For this bark we used cranberries, pistachios, coconut and smoked salt. The combination of sweet, salty, crunchy, tropical and smoky was perfection! The smoked salt is not required, but if you can find it, it adds a unique element (if not, use sea salt). Of course, you can use any type of mix-ins you like. Here are a few more ideas when it comes to chocolate bark toppings:

  • Nuts like pistachios, walnuts, cashews, pecans, hazelnuts
  • Seeds like pumpkin seeds or sesame seeds
  • Dried fruit like dried cranberries, dried cherries, apricots, dried blueberries, freeze dried strawberries
  • Crystalized ginger
  • Pretzels broken into pieces
  • Peppermint candies, crushed
  • Chopped candies of any kind
  • Crushed potato chips
  • Sprinkles
Chocolate Bark

Chocolate bark storage

What’s the best way to store homemade chocolate bark? Chocolate bark stays most stable chilled , so we suggest keeping in the refrigerator or freezer. Store it in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.

More chocolate recipes

Are you a choco-holic like we are? Here are our top chocolate recipes to make when we’re craving a treat:

This chocolate bark recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Chocolate Bark

Chocolate Bark


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: About 32 pieces
  • Diet: Vegan

Ingredients

  • 12 ounces semi-sweet or dark chocolate (50% to 60%)
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pistachios
  • ⅓ cup large coconut flakes
  • ½ teaspoon chunky sea salt (or smoked sea salt)

Instructions

Note: If you don’t have a food thermometer, simply melt the chocolate over a double boiler per the instructions below, then proceed to Step 5.

  1. Prep: Start a small saucepan of barely simmering water. Chop the chocolate into 1/2-inch chunks. In a heat-proof bowl that is completely dry that will fit over the pan of simmering water, add about 2/3 of the chocolate chunks. We used a small metal bowl; you can also use a double boiler if you have one. Make sure not to get any water into the chocolate, since it will cause the chocolate to seize up! (There are fixes for seized chocolate but it’s not pretty.)
  2. Melt the chocolate to a temperature of 108 to 115°F: Hold the bowl with the chocolate above the other saucepan with boiling water to create a double boiler (or use your double boiler). Place a towel on counter next to the stove so that you can transfer the bowl to the counter as necessary and avoid any water getting into the bowl. Hold the bowl of chocolate over the simmering water for a few seconds, until the chocolate starts to melt. Remove from the bowl to the towel and stir and stir to continue melting. Check the temperature with a food thermometer, and continue going back and forth from the water for a few seconds to the towel until fully melted. The target temperature is 108 to 115°F, but do not allow the chocolate to go higher than 115°F.
  3. Add the unmelted chocolate and reduce to 85 to 86°F: Once the chocolate is fully melted and at 108 to 115°F, add the remaining third of the unmelted chocolate (called seed chocolate) and stir constantly until it melts and the chocolate temperature falls to 85 to 86°F. This will take up to 10 minutes, but it is worth the wait! Stir regularly for the entire time to ensure an even temperature. (While it melts, you can chop the pistachios.)
  4. Heat back to 90 to 91°F: When the chocolate is 85°F, return the bowl of chocolate to above the pan of simmering water for a couple seconds at a time until climbs back to 90 to 91°F. Now the chocolate is tempered!
  5. Add mix-ins and spread in a thin layer: Add half the cranberries, chopped pistachios and coconut flakes to the melted chocolate and stir until fully combined. Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture over the parchment paper in an even layer to a size of about 8″ by 11″. Sprinkle the remaining toppings over the top, crushing the coconut and chunky sea salt with your fingers to make smaller pieces.
  6. Refrigerate: Refrigerate at 30 minutes until hardened. When hard, cut into irregular 2 to 3 inch pieces with a butter knife. Store in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.
  • Category: Dessert
  • Method: Tempering
  • Cuisine: Dessert

Keywords: Chocolate bark, chocolate bark recipes

A Couple Cooks - Recipes worth repeating.

Classic Shortbread Cookies

Buttery, golden, classic shortbread cookies. So simple, and the best cookies on any cookie plate.

Continue reading Classic Shortbread Cookies on 101 Cookbooks

Shortbread cookies were my first baking love. They were the first cookie I remember putting in the oven myself, always for the holidays, always wearing a kid-sized apron. I’ve developed some strong opinions on the shortbread front over the years, and I’m going to talk you through the difference between great shortbread cookies and the ones that are just so-so. Shortbread cookies can be the best cookie on any cookie tray (controversial take, I know!), and this post will walk you through how. I’ve featured shortbread many different ways on the site over the years, but love circling back to this buttery, golden, classic shortbread version.
Classic Shortbread Cookies

The Secret to Great Shortbread Cookies

I should say secrets, plural, because there are actually a few that will help bump your shortbread game from good to great.

  • Salt: Let’s start with this, it’s an easy one. A lot of shortbread cookie recipes are under salted, and that can leave them tasting flat and boring. Others call for salted butter which can be great, but it’s harder to control seasoning levels. I’m not saying go wild on the salt front, but treat it like a pillar ingredient. It is the ingredient that will bring the toasted butter, sugar, and flour into perfect focus. 
  • Thickness: For classic shortbread cookies like these, I like to go thick. I’ve found that rolling out the dough to 1/2-inch thickness is too thin, and a full-inch is too thick. I aim for somewhere in the 3/4-inch zone. This allows for golden crust with crisp buttery edge and a tender center.
    A Stack of Little Shortbreads
  • Baking Time: I’ve provided guidance in the recipe for baking time, but in reality it’s all about having an eagle eye and good nose here. Use your sight and smell. A lot of the shortbread I’ve come across over the years is too pale, nearly white. That’s not what I’m after. Shortbread that is allowed to get tip top super-golden and toasted where it touches the baking sheet, with a wash of color over the rest of the cookie is so much better. That’s how all the flavor comes to life. It’s literally the difference between butter and brown butter. Patience and attentiveness pays off here. Hover near the oven, let your shortbread get toasty.

Ingredients for Making Shortbread - Flour, Butter, Sugar, Salt

Ingredients in Shortbread Cookies

Shortbread magic happens when butter, sugar, flour, and salt come together. The list of ingredients is incredibly short, so you want to make sure each one is on point. Be sure your butter is good-quality, and recently purchased. You don’t want the butter picking up refrigerator odors. I also like to use a fresh bag of flour when baking shortbread, some flours can pick up off smells and flavors when they’ve been sitting around too long.
Classic Shortbread Cookies

Make-Ahead Shortbread Cookies

The freezer is your friend here and shortbread dough stored in an airtight container or double wrapped in plastic can last frozen for months. You can freeze the dough pre-rollout or proceed through the cutout phase. Once you’ve rolled and cut your dough, transfer the unbaked cookies onto a parchment-lined baking sheet and freeze before transferring to an air-tight container. Freeze until ready to bake.Cookie Dough on Baking Sheet Prepared to go in Oven

Thick or Thin?

We talked a bit about this up above, but I have a few other things to say. When it comes to classic shortbread cookies, I lean towards thick. On the other hand, if I’ve loaded the dough up with zest, nuts, spices, or other flavors, I tend to roll the dough out a bit more thinly, cutting the cookies smaller for a more concentrated experience. All of this is personal preference, of course. One thing to think about here is oven temperature. For thicker shortbread, starting with a slightly hotter oven to set the dough, and then dialing it back a bit can help prevent spread. And with smaller, thinner shortbread you don’t have to worry about that as much. When in doubt, just keep an eye on things!
A Close-up of Four Freshly Baked Shortbread Cookies

How do I keep my Shortbread from Spreading?

If you look at the photos above  you can see the difference between properly chilled shortbread dough prior to baking (circles), and dough that wasn’t chilled long enough (rectangles). The circles had their shape perfectly while the larger rectangular slabs had a bit of spread. Another hour in the refrigerator or baking straight from the freezer will likely fix that. If you’re still getting too much spread, reduce the time you’re creaming the butter and sugars, too much air being incorporated into the dough can also cause your cookies to spread. Last, confirm your oven temperature is correct, if it is running low, you’re going to have trouble.Classic Shortbread Cookies

Other Shortbread Cookie Ideas

Once you have a shortbread recipe you love in your back pocket (hopefully this one!), you can play around with many variables.

  • Skillet Shortbread: bake directly into a cast iron skillet or press the dough into a pan, marking with fork tines, then bake. In either case, mark the top of the dough with fork tines, to ensure more even baking.
  • Try Alternative Flours: If you want to introduce other flours to this recipe go for it. I’d start with 20% and make note from there. Rye flour is always a great starting point, oat flour might be nice, or buckwheat flour. I’m also curious about introducing a percentage of something like almond flour but haven’t experimented with that yet. All would add dimension and depth.
  • Sugar Crust: A lot of people love it when large-grain sugar is sprinkled across the shortbread dough before baking. You end up with a crunchy sugar crust and some sparkle.

More Shortbread!

I’ve baked and highlighted many shortbread cookies over years and learned a lot. The Rosewater Shortbread Cookies and Toasted Almond Sables are my favorites in the beyond-classic category, but they all are special in one way or another.

Middle Eastern Millionaire’s Shortbread: This is the Middle Eastern Millionaire’s Shortbread from Yotam Ottolenghi and Helen Goh’s Sweet. It’s incredible for a number of reasons. Imagine a crisp, shortbread base spread thick with a creamy tahini-halva blend, finished with glossy tahini caramel. It’s brilliant, and a thin slice makes for the perfect treat.
Millionaire's Shortbread in Slices on Marble Table
Rosewater Shortbread Cookies: One of my favorites. Classic, buttery, whole wheat shortbread cookies fragrant with rosewater, flecked with toasted nuts, and dried rose petals. They have a crunchy dusting of sugar on top that provides a satisfying, sweet tongue scratch, and are punctuated with black sesame. They are the prettiest of the shortbread lot.
Rosewater Shortbread Cookies
Toasted Almond Sable Cookies // Toasty, nutty sable cookies made with whole wheat flour, sliced almonds, currents and salted butter. They are a take-off on Alice Medrich’s charming Whole Wheat Sables, published in her book Pure Dessert.
Toasted Almond Sables Cookies cut into Teardrop Shape

There’s also Apple & Carrot ShortbreadHearst Castle Shortbread Cookies, Pine Nut Rosemary Shortbread Cookies, and Olive Biscuit Cookies. And then, beyond that, here are all of the cookie recipes and baking recipes. Happy baking everyone!

Continue reading Classic Shortbread Cookies on 101 Cookbooks

Whole Bean Vanilla Cookies

Snappy, small, fragrant, vanilla wafer cookies made with a whole vanilla pod. The entire thing!

Continue reading Whole Bean Vanilla Cookies on 101 Cookbooks

I was pulling the sad remnant of a vanilla bean from a bag of sugar the other day, and it got me thinking about using whole vanilla beans. The entire pod. I’m sure this isn’t a unique concept, but for whatever reason, it’s not something I’d ever considered before. I started thinking it through a bit, and landed on the idea of pureeing a whole pod in a food processor to use in something. Perhaps adding some sugar to bulk it out the vanilla bean a bit. After a bit of experimenting, I landed on these little cookies. I love them!
Whole Vanilla Bean Cookies

These cookies are super simple to make – snappy, small, and fragrant, with a sloppy kiss of vanilla, and a right hook of salt to balance everything out. Any tiny pieces of vanilla bean that survived the processor are a bit like having vanilla-kissed flecks of raisins cut into the dough.

Whole Vanilla Bean CookiesWhole Vanilla Bean Cookies

I made the cookies with a blend of rye and all-purpose flours, but I suspect you could make them using either all-purpose flour, or whole wheat pastry flour without any trouble. And, as far as the vanilla bean goes, the key is starting with a good pod, one that is pliable and from a reputable source. I tested these with Nielson-Massey beans because I know many of you have access, and they seem to be widely distributed.

Whole Vanilla Bean Cookies
I love sharing these as part of a cookie plate, or cookie gift box alongside other favorite cookies. You can have a look at all the past cookie recipes, or jump right into these favorite shortbread, sables, snickerdoodles, puddle cookies and the like!
Whole Vanilla Bean Cookies
Have you all come across other whole vanilla ideas/recipes? – I’ve held off googling.

Continue reading Whole Bean Vanilla Cookies on 101 Cookbooks

Chocolate Molasses Cookies

Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot […]

The post Chocolate Molasses Cookies appeared first on Budget Bytes.

Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot cup of cocoa or coffee (especially with my gingerbread creamer). And the best part? They freeze beautifully, so you can keep a batch in your freezer and just take one or two out at a time to enjoy with your afternoon cup of tea or coffee. :)

Originally posed 12/11/2011, updated 11/29/2021.

Close up of chocolate molasses cookies on a cooling rack

Why You’ll Love these Molasses Cookies

Molasses creates an incredible chewy texture when added to cookies, as well as a slight sweetness with a rich and earthy flavor. If regular cookies tend to be a bit too sweet for you, I bet you’ll be a fan of these chocolate molasses cookies. Not only is the sweetness not super over the top, but the warm spices and semi-sweet chocolate give the cookie a little kick that helps counteract the sweetness. The flavor combination is absolute heaven!

What Kind of Molasses to Use

I used Grandma’s Original Molasses for these cookies. While you can use blackstrap molasses, keep in mind that it has a much more intense, slightly bitter flavor and the ingredients in these cookies were not formulated using that type of molasses. Will it still be good? Maybe! At the end of the day, that’s going to be a matter of personal preference.

How to Store Chocolate Molasses Cookies

Once the cookies have cooled completely to room temperature, store them in an air-tight container to keep them from going stale. The cookies will keep at room temperature for about a week, or you can freeze them for about three months. I absolutely love keeping these in the freezer so I can take just one or two out at a time. I like to microwave the frozen cookie for a few seconds to make it extra soft and gooey.

Can I Substitute the Fresh Ginger?

While I do think the fresh ginger is what makes these cookies extra special, you can substitute it for more ground dried ginger if needed. If you don’t have fresh ginger on hand, use two teaspoons of dried ginger instead of the 1 ¼ tsp listed in the recipe below.

Chocolate molasses cookies stacked on a cooling rack

 

Chocolate molasses cookies stacked on a cooling rack

Chocolate Molasses Cookies

These unique molasses cookies are sweet, chewy, full of warm spices, and big chunks of melty chocolate inside.
Total Cost $6.50 recipe / $0.27 each
Prep Time 30 minutes
Cook Time 24 minutes
Refrigerate Time 1 hour
Total Time 1 hour 54 minutes
Servings 24 cookies
Calories 136kcal
Author Beth - Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.23
  • 1.25 tsp ground ginger $0.12
  • 1/4 tsp ground cloves $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1 Tbsp unsweetened cocoa powder $0.04
  • 1 tsp baking powder $0.02
  • 8 Tbsp butter, room temperature $0.80
  • 1 Tbsp fresh grated ginger $0.30
  • 1/2 cup brown sugar $0.24
  • 1/2 cup molasses $1.18
  • 4 oz. semi-sweet chocolate $3.49
  • 1/4 cup granulated sugar $0.04

Instructions

  • Add the flour, ground ginger, cloves, nutmeg, coocoa powder, and baking powder to a bowl and stir until well combined.
  • To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. use a mixer to beat these ingredients together until light and creamy.
  • Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.
  • Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.
  • When you're ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.
  • Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.
  • Bake the cookies for about 12 minutes in the 325ºF oven, or until they're slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.

Nutrition

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Sodium: 56mg | Fiber: 1g

A hand holding a chocolate molasses cookie broken in half

How to Make Chocolate Molasses Cookies – Step By Step Photos

dry ingredients in the bowl

Add 1.5 cups all-purpose flour, 1.25 tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 Tbsp cocoa powder, and 1 tsp baking powder in a bowl and stir until well combined.

Wet ingredients for cookies in a bowl

Add 8 Tbsp room temperature butter, 1 Tbsp fresh grated ginger, ½ cup brown sugar, and ½ cup molasses to a separate bowl.

Whipped whet ingredients in the bowl

Use a mixer to beat the wet ingredients together until they are light and creamy.

Flour added to the cookie dough

Begin mixing in the flour mixture at low speed, adding about ½ cup at a time, until all of it is incorporated.

Chopped choclate

Roughly chop the semi-sweet chocolate. You definitely want it to be fairly chunky.

Chocolate stirring into cookie dough

Stir the chopped chocolate into the cookie dough.

Cookie dough wrapped in plastic

Wrap the cookie dough in plastic, then refrigerate for about an hour to help firm it up. You can refrigerate overnight if needed.

Cookie dough being shaped and rolled in sugar

When you’re ready to make the cookies, preheat the oven to 325ºF. Place ¼ granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each quarter into six small pieces (24 total pieces). Roll each piece into a ball, then roll the ball in the granulated sugar to coat. 

molasses cookies on a baking sheet ready to bake

Place twelve of the shaped cookies on a parchment-lined baking sheet.

Baked molasses cookies on a baking sheet

Bake the cookies in the preheated 325ºF oven for about 12 minutes, or until the cookies are slightly cracked on top. Repeat with the second 12 cookies.

Chocolate molasses cookies on a plate with the cooling rack and glass of milk in the background

Transfer the cookies to a cooling rack to cool for a few minutes, or serve warm. Allow the cookies to cool completely to room temperature before storing in an air-tight container.

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Almond Crescent Cookies

Give these homemade Almond Crescent Cookies a try this holiday season! These classic Christmas cookies are dusted with sweet powdered sugar and will completely melt in your mouth. You also might know these cookies as an Italian crescent or moon cookies…

Give these homemade Almond Crescent Cookies a try this holiday season! These classic Christmas cookies are dusted with sweet powdered sugar and will completely melt in your mouth. You also might know these cookies as an Italian crescent or moon cookies. No matter what you call them, these cookies are always incredible. Add them to a...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Almond Crescent Cookies.

15 Thanksgiving Desserts to Wow Everyone

These Thanksgiving desserts are the most luscious, sumptuous treats for your table! Pick from ideas like pies, brownies, cheesecake and…

A Couple Cooks – Recipes worth repeating.

These Thanksgiving desserts are the most luscious, sumptuous treats for your table! Pick from ideas like pies, brownies, cheesecake and more.

Thanksgiving desserts

Hunting for a stunning Thanksgiving dessert for your celebration? The holiday is the best time for pulling out all the stops with fall flavors to impress your guests. Here we’ve put together our top 15 fabulous Thanksgiving desserts that will wow everyone! Along with a few of our favorite recipes from this website, we’re featuring selections from two top baking experts: Jocelyn Delk Adams of Grandbaby Cakes and Tessa Arias of Handle the Heat. We know you’ll be blown away by the flavors of their no-fail baked recipes. Ready to get started?

And now…our top Thanksgiving desserts!

More Thanksgiving resources

There are so many tasty Thanksgiving recipes, it’s hard to know where to start! We’ve got ideas for every type of recipe, from sides to mains. Here are some of our top Thanksgiving ideas:

Print
Pumpkin Bread Pudding

Top Thanksgiving Desserts: Pumpkin Bread Pudding & More!


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12
  • Diet: Vegetarian

Description

This pumpkin bread pudding is the ideal Thanksgiving dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.


Ingredients

For the pumpkin bread pudding

  • 1 pound loaf sourdough or artisan bread (12 cups bread chunks)
  • 5 eggs
  • 2 cups whole milk
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ tablespoon vanilla extract
  • 1 ½ tablespoons pumpkin pie spice
  • 1 pinch salt

For the bourbon sauce

  • ½ cup granulated sugar
  • ¼ cup whole milk
  • ¼ cup salted butter
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
  2. Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
  3. Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
  4. Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
  5. Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: Thanksgiving

Keywords: Thanksgiving desserts, thanksgiving dessert recipes

A Couple Cooks - Recipes worth repeating.

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Shortbread Thumbprint Cookies.

Pumpkin Bread Pudding

This pumpkin bread pudding is the ideal fall dessert! Drizzle the spiced pudding with bourbon butter sauce to take it…

A Couple Cooks – Recipes worth repeating.

This pumpkin bread pudding is the ideal fall dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.

Pumpkin Bread Pudding

Here’s an impressive dessert that’s got fall entertaining written all over it: Pumpkin Bread Pudding! Imagine, bread cubes baked in a pumpkin-spiced custard until puffed and golden. Drizzle it with a golden bourbon butter sauce and wowza! It’s a little bit of heaven. It’s the ideal treat for fall dinner parties, and the ideal Thanksgiving alternative to pumpkin pie. We’re head over heels, and we hope you will be too!

Ingredients for pumpkin bread pudding

Bread pudding is a concept that dates back to the 11th century as a way for using up stale bread. Cooks would tear up pieces and bake them with a custard, a genius way of repurposing leftovers into a delicious dessert. It was a humble dish, but it spread and today it’s eaten around the world. Pumpkin bread pudding is a spin on the classic incorporating real pumpkin and pumpkin spices. Here’s what you’ll need:

  • Sourdough or other artisan bread (like French bread, etc)
  • Eggs
  • Whole milk
  • Pumpkin puree
  • Brown and granulated sugar
  • Vanilla extract
  • Pumpkin pie spice
  • Salt
Pumpkin Bread Pudding

The best type of bread for bread pudding

Bread pudding recipes often call for challah or brioche: enriched breads made with milk, eggs or butter and sugar. But our preference for a bread pudding is that these enriched breads are too sweet and come out a little soggy. We prefer a bread pudding with a little more texture to each bite.

You can use any type of bread for pumpkin bread pudding: at it’s heart, it’s a simple, humble concept that should work with anything. But we liked the flavor of sourdough bread! The crustier crust also gave it a nice texture. Here are a few types of bread we like for this recipe:

  • Sourdough
  • French bread (just make sure to buy 1 pound)
  • Artisan bread of any type: any crusty loaf you find at the store

We’d stay away from multi-grain bread here since it has a strong savory flavor. However, if you’d like to use it, feel free to give it a go!

Pumpkin Bread Pudding

Drizzle with bourbon sauce if desired

Pumpkin bread pudding is delicious on its own, but you can take it to an otherworldly level with bourbon butter sauce! Its tastes like liquid gold, and it’s incredibly easy to make. Here are a few notes on making bourbon sauce:

  • Simmer for about 3 minutes. Keep it at a constant simmer, not a boil! It only takes a few minutes to come together.
  • Taste to assess doneness. It’s done when it’s slightly thickened, golden in color and the bourbon flavor has mellowed.
  • Strain to make it perfectly smooth. The butter sauce comes out with a light layer of white foam on top, which is whey proteins. For the smoothest sauce, strain it into a pitcher before using it. If you prefer, you can skip this step: the white foam doesn’t affect the flavor, just the appearance!

Make ahead instructions for pumpkin bread pudding

This pumpkin bread pudding the ideal dessert for entertaining because it’s very easy to make ahead. It’s very stable at room temperature for a few hours and saves well refrigerated. Here’s what to know about making this dessert ahead:

  • Let sit at room temperature for up to 2 hours, or refrigerate if 3 or more hours in advance. This recipe is great made ahead: make it day of and allow to sit at room temperature up to 2 hours until serving (or refrigerate if longer).
  • Make 1 day in advance and refrigerate. It keeps well in the refrigerator up to 1 day in advance. It’s best reheated but you can also serve cold.
  • Warm it in the oven prior to serving. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
Pumpkin Bread Pudding

More pumpkin desserts

This pumpkin bread pudding is one of our favorite pumpkin desserts for this time of year! It’s ideal for Thanksgiving instead of pumpkin pie, or any fall occasion. If you love pumpkin desserts, here are a few other recipes you might enjoy:

Print
Pumpkin Bread Pudding

Pumpkin Bread Pudding


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This pumpkin bread pudding is the ideal fall dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.


Ingredients

For the pumpkin bread pudding

  • 1 pound loaf sourdough or artisan bread (12 cups bread chunks)
  • 5 eggs
  • 2 cups whole milk
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ tablespoon vanilla extract
  • 1 ½ tablespoons pumpkin pie spice
  • 1 pinch salt

For the bourbon sauce

  • ½ cup granulated sugar
  • ¼ cup whole milk
  • ¼ cup salted butter
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
  2. Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
  3. Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
  4. Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
  5. Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin bread pudding

A Couple Cooks - Recipes worth repeating.