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Sunday Supper Movement

Desserts

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

And don’t forget to enter the giveaway. Details on our wonderful sponsors, the prizes they put together for you, and the place to enter to win, here.

In my opinion, a good brunch ends with a tasty dessert. You can never go wrong with homemade cinnamon buns of some sort, like the apple-cinnamon buns from earlier this week. But something I want something a little lighter in flavor. Something just a little bit sweet. Something that cause me to lose complete self-control, because if I’m going to be honest, homemade cinnamon buns do that to me.

Enter: a lemon poppy seed loaf cake. This particular cake is made with Nielsen-Massey’s lemon extract instead of fresh lemon juice and confectioners sugar instead of granulated sugar, giving it a pound cake-like texture and a light, lemon flavor.

This recipe was heavily adapted from Epicurious. The original recipe is a plain cake, made to serve 12-16 people. I’ve adjusted the ratios and added the lemon and poppy seed to create what I consider to be a light ending to your brunches.

Lemon Poppy Seed Loaf Cake

Heavily Adapted from Epicurious

Makes 10-12 Slices

Ingredients:

  • cooking spray
  • 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 lb. Dixie Crystals confectioners sugar
  • 3/4 tsp. Nielsen-Massey lemon extract
  • 3 large eggs
  • 1/4 tsp. salt
  • 1 c. + 3 Tbs. all-purpose flour, plus more for pan
  • 1 Tbs. poppy seeds

Preheat oven to 325F. Spray a loaf pan with cooking spray. Sprinkle bottom and sides with flour, tapping out extra. Set aside.

Place butter in a large bowl, and beat on medium speed with a handheld mixer (you can use a stand mixer if you prefer) until light and fluffy. Add sugar, beating until incorporated. Add lemon extract and eggs, beating until combined. Repeat with flour. Scrape down sides of the bowl. Add poppy seeds and mix one last time.

Pour into prepared baking pan and bake for 45-55 minutes, until top is beginning to brown and a toothpick inserted into the center comes out clean. Allow to cool on a baking rack for 10 minutes before removing from pan, and returning to baking rack to cool completely.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

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My husband absolutely loves cheesecake, but I rarely make it – or really any other cakes lately. Mostly, I don’t have time for desserts that are completed in multiple steps, whether it’s baking the crust and then the cake, or baking the cake and then frosting it. I’ve been too busy lately and frankly, I tend to run out of steam by the time I hit that second step, sometime hours later. I drag myself through it, but the baking process is no longer enjoyable at that point.

Enter these Sopapilla Cheesecake Bars. All of the great flavor of cheesecake, plus the wonderful cinnamon-sugar of the Mexican pastry, much less fuss. While I love the graham cracker crust on regular cheesecakes, the crispy cinnamon sugar on top of these bars more than makes up for it being missing. They were delicious.

This recipe starts almost a week of Mexican recipes. I hope that you find some inspiration for any upcoming Cinco de Mayo celebrations in today’s post, the #SundaySupper collection at the bottom of this post, as well as the recipes that posted this week.

Sopapilla-Inspired Cheesecake Bars

Adapted from Pillsbury

Makes at least 16 servings

Ingredients:

  • 2-8 oz. cans Pillsbury crescent rolls
  • 2-8oz. packages cream cheese, softened
  • 1 1/2 c. granulated sugar, divided
  • 1 tsp. vanilla extract
  • 1 stick unsalted butter, melted
  • 1 Tbs. ground cinnamon

Preheat oven to 350°F.

In an ungreased 9×13 inch glass baking dish, unroll 1 can of crescent rolls, carefully stretching to cover the bottom of baking dish. Pinch together perforations to seal.

In a large bowl – or the bowl of a stand mixer – beat cream cheese and 1 cup of sugar until thoroughly combined. Add vanilla. Spread evenly over crescent rolls in the baking dish.

Unroll other can of crescent rolls, stretching to cover cream cheese layer while simultaneously pinching together perforations to seal.

Pour melted butter evenly over top of crescent rolls.

In a small dish, mix remaining 1/2 cup of sugar and the cinnamon. Sprinkle evenly over top. It will be a nice, thick layer of cinnamon sugar.

Bake for 30 minutes, until center is set. Allow to cool on stove or a wire rack for 30-60 minutes. Transfer to the fridge to chill before cutting.

Store covered in the refrigerator.

More easy Cinco de Mayo recipes, compliments of the #SundaySupper tastemakers:

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Sunday Supper Easy Cinco de Mayo Recipes

Appetizers

Drinks

Entrees

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Sweets

Tacos

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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You guys, I have a confession to make. In all of my years of baking, I’ve never made a blondie. It’s not that I don’t like them – I do! I do my happy dance every time The Cookie Man (as we affectionately call a friend) brings them to monthly game night. I pin and bookmark loads of blondie recipes, but somehow, they always get overlooked when I plan my baking.

So a week or two ago, as my daughter was started to get stir-crazy one weekend, I finally made a batch. Or maybe it’s more accurate to say I supervised the making of a batch. Miss. Hazelnut – 4 in just a few weeks – did almost everything herself. I was super impressed with how well she did cracking eggs, measuring and pouring, and stirring everything together. Really, the only help I provided was leveling some measuring cups and helping her scrape the bottom of the bowl. I love that she’s getting older now and actually able to help in the kitchen. And she loves that special time with me (or with my mom, who visits often), when we can keep her little brother distracted with something else.

These blondies were a hit with everyone, especially the kiddos, who were quite generous with the M&Ms. But I’m not surprised. It’s a Smitten Kitchen recipe, so of course we loved it!

Recipe Note: I used a spatula and hand-mixed the batter for the blondies, but feel free to use a hand or stand mixer.

Valentine’s Day Blondies

Adapted from How to Cook Everything via Smitten Kitchen

Makes a 9×13 Pan

Ingredients:

  • 2 sticks unsalted butter, melted; plus more for pan
  • 2 c. brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 c. all-purpose flour
  • 1 1/2 c. Valentine’s M&Ms (a little less than a 10 oz. bag)

Butter a 9×13 pan and set aside.

In a large bowl, mix melted butter and brown sugar until smooth. Add egg and vanilla and stir until combined. Stir in salt and flour. Finally, fold in about half of the M&Ms, adding more if desired.

Pour into prepared pan and sprinkle with remaining M&M, more or less, as you’d like. Bake for 20-25 minutes, until middle is set and edges are beginning to brown.

Allow to cool before cutting.

Store in an air-tight container at room temperature.

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cannoli-dip

There’s an Italian pastry shop near by that does all you can eat pastries one night a week. My husband and a few of his friends get unreasonably excited by this. I mean, the pastries are good, but I honestly can’t eat more than one of the HUGE Italian pastries without feeling like I overdid it. By contrast, my hubby and his friends like to tell stories of who is the reigning champ of pastry eating.

We very rarely go to those all-you-can-eat Monday nights, but every time I think of a cannoli, I think of that shop and my hubby’s stories. I’ve never really had any desire to try making cannolis – I imagined it wouldn’t be worth the trouble of carefully stuffing the delicate shell, which must be done just before serving to maintain that crunchy, flaky consistency. However, this cannoli dip was an easy, fun take on the Italian pastry. It can be whipped up and stored in the fridge until serving.

Serve with graham crackers (we used both honey graham crackers and chocolate graham crackers) or sugared pita chips. If you want to get fancy, portion into phyllo cups just before serving, instead of using as a dip.

cannoli-dip

Cannoli Dip

Adapted from Emily Bites

Makes 2 cups

Ingredients:

  • 15 oz. fat-free ricotta
  • 3 oz. Marscapone cheese
  • 1/2 c. confectioners sugar
  • 1 tsp. vanilla paste (or 2 tsp. vanilla extract)
  • 1/2 c. + 1 Tbs. mini chocolate chips

Stir together ricotta, Marscapone, confectioners sugar, and vanilla paste. Stir in 1/2 c. chocolate chips.

Transfer to a serving bowl and sprinkle remaining 1 Tbs. chocolate chips.

Serve immediately or refrigerate until serving.

cannoli-dip-by-books-n-cooks

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leftover-candy-peanut-butter-chocolate-crunch-bars

Are you ready to get inundated with Halloween candy tomorrow night? Maybe it’s leftover candy or maybe it’s the loot your kiddos came home with. How much will you have, and how quickly will it disappear? Is dropping the excess off at work an option for you? Or will it go uneaten for weeks or months, as your coworkers have their own stashes at home they’re eating through?

Want to know a secret? It disappears a lot quicker, especially at work, when you cook or bake with it. You’re bringing something new to the table, something that nobody is sick of (yet). With that in mind, the #SundaySupper crew are sharing some of their favorite recipes for using up leftover Halloween candy.

I went with a no-bake dessert – an rich, peanut buttery, chocolatey bar made with Rice Krispies cereal and topped with our favorite candy bars. I used KitKats and Twix, but peanut butter cups would be amazing on this. It takes only a few minutes to put together, and when I sent it to work with my hubby, was gone in just a few hours. I call that a win.

leftover-candy-peanut-butter-chocolate-crunch-bars

Don’t forget to check out the rest of the #SundaySupper recipes designed to help you use up your Halloween candy, at the bottom of this post.

Leftover Candy Peanut Butter Chocolate Crunch Bars

Adapted from Averie Cooks

Makes 16 large squares

Ingredients for the Peanut Butter Crunch Base:

  • cooking spray
  • 1 c. creamy peanut butter (not natural peanut butter)
  • 1/2 c. light corn syrup
  • 1/2 c. sugar
  • 1/4 c. light brown sugar, packed
  • 1 Tbs. vanilla extract
  • 3 c. Rice Krispies cereal

Ingredients for the Chocolate Crunch Topping

  • 1 c. semi-sweet chocolate chips
  • 1/4 c. creamy peanut butter (same used for the base)
  • 1 c. Rice Krispies cereal
  • Leftover Halloween candy, 1 to 1 1/2 cups chopped, or about 8-15 snack-sized bars (I used a mix of Kit Kats and Twix)

Prep: Line an 8×8 pan with aluminum foil. Spray bottom and sides with cooking spray and set aside.

Make the Base: In a large microwave-safe bowl, add peanut butter, corn syrup and both sugars. Microwave for 45 seconds. Stir, and microwave another 45-60 seconds, until well combined and the sugars are mostly melted. Stir in vanilla. Finally, stir in Rice Krispies cereal. Pour into prepared pan, evening out with a spatula.

Make the Topping: In a microwave-safe bowl, add chocolate chips and peanut butter. Microwave for 30 seconds, stir, and pop back in for another 30 seconds. Stir until chocolate is completed melted and mixed complete with peanut butter. Add cereal to coat. Layer on top of peanut butter base, using a spatula to press evenly.

Finish: Quickly add leftover chopped up Halloween candy, pressing slightly into still-warm chocolate-peanut butter layer. Allow to set for an hour or two, refrigerating if needed.

Store at room temperature. Bars will keep for at least a week.

leftover-candy-peanut-butter-chocolate-crunch-bars

Looking for more ideas on using up your Halloween candy? Check out the below recipes. And big thanks to T.R. Crumbly from Gluten Free Crumbley for hosting this weekend’s event!

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Bars

Brownies

Cakes

Confections

Cookies

Snacks

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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For the past couple of years, I have taken July to highlight some of frozen treats – ice creams, popsicles, drinks and desserts – that have caught my eye. I share some of these recipes here on the blog as well as on social media (if you’re not following me on Twitter, Facebook, or G+, please take a minute to do so!). In honor of this, my contribution to this week’s #SundaySupper Piña Colada theme is a popsicle.

The coconut milk flavor is subtle to nonexistant thanks to the heavy dose of vanilla extract and the abundance of Oreos. However, the use of coconut milk instead of cow’s milk creates a creamy popsicle that I find sometimes lacking in homemade popsicles.

Don’t forget to check out the other Piña Colada-inspired recipes that the #SundaySupper tastemakers have put together for you, below the recipe. I’m loving this week’s contributions, and will be making coconut everything for quite some time!

Cookies & Coconut Cream Popsicles

Cookies and Coconut Cream Popsicles
Adapted from The View from Great Island
Makes 6 Popsicles

Ingredients:

  • 1 can (5-6 oz.) coconut milk
  • 14 Oreos – 6 whole; the remaining 8 crushed
  • 1 Tbs. vanilla extract

In a medium, mircowave safe bowl, heat the coconut milk for 30 seconds, or just long enough for the fat to be able to be evenly distrubuted into mixture. Stir in crushed Oreos and vanilla extract.

In a popsicle mold, add 1-2 tablespoons of the coconut milk mixture. Add whole Oreo. Fill to almost the top, leaving about 1/2-inch room. Insert popsicle stick into the center. Repeat until finished with the Oreos and coconut milk mixture.

Freeze until solid.

Serve: To remove from mold, run the popsicle under hot water for 10-15 seconds, until the popsicle will wiggle out of the mold.

Don’t forget to check out these other Piña Colada-inspired recipes.

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Monkey-Bread-Ice-Cream-from-Culinary-Concoctions-by-Peabody

Monkey Bread Ice Cream by Culinary Concoctions by Peabody

For the past couple of years, every July, I share some of my favorite frozen treats that have caught my eye. I have tried very few of the recipes, if any, but the innovative recipe and/or drool-worthy photo had me saving the recipes at a pace there was no way I could keep up with. To kick things off, here are 25 ice cream and sorbet recipes that are sure to entice you to skip the store-bought stuff and make something homemade this summer.

If you try any of the recipes below, please be sure to come back and tell me how it turned out! And if you liked it, show a little love and leave a comment for the blogger as well!

 

 

{Frozen Fridays}

Ice Creams, Sorbets, and More!

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What's_Baking_BadgeEvery month I think things are going to settle down, and every month seems to get busier and more chaotic than the last. I can’t tell you how many times I earmarked a day on the calendar to make bars for this month’s What’s Baking? theme, how many times I pulled butter out of the fridge to soften only to put it back in the fridge later that day.

Thankfully, this month’s hostess, Nichole from Cookaholic Wife, was completely understanding when I emailed her this past weekend to see if I could get this post out a few days late. My in-laws, husband and daughter had just went to the movies and my Little Man was down for a nap, so I was going to whip up the bars, start this post, and hope the photos came out well. Nichole had agreed to to my plan just minutes before and the butter was melted… and Little Man woke up.

Needless to say, I managed to get the bars baked, photographed them before the family could eat them, and here I am, night before it’s due, writing my post. Big thanks to Nichole for letting me submit late!

Cranberry Shortbread Bars

These bars are part of my Operation Clean Out Freezer. Spring cleaning. My two freezers is in desperate need of it. (There’s inspiration for ya!)

Every year, I stash an extra bag of cranberries in my freezer for some recipe that is sure to strike my fancy during the year. As I was baking this, I couldn’t help thinking that this would be a great recipe for fall. The tart cranberries have a touch of sweetness from the sugar (and of course, the slightly sweet shortbread crust and streusel). This recipe is halved from the version in Fine Cooking Magazine, and rewritten, but not heavily adapted.

Cranberry Shortbread Bars

Adapted from Fine Cooking, Dec 2006 (p. 75)

Makes 16 Bars

Ingredients:

  • 11 1/2 Tbs. unsalted butter, melted and cooled slightly
  • 1 c. granulated sugar, divided
  • 1/3 tsp. salt
  • 1 large egg yolk
  • 1 1/2 c. + 1 1/2 Tbs. all-purpose flour
  • 6 oz. fresh or frozen cranberries

Make Crust: Line an 8×8 inch pan with aluminum foil and set aside.

In a medium bowl, combine unsalted butter, 1/4 c. plus 2 Tbs. sugar, and salt. Whisk in egg yolk. Transfer 2/3-3/4 of it to the prepared pan, pressing along the bottom to cover. Use a fork to prick all over. Refrigerate for 30 minutes, or until firm.

While crust is in fridge, move a baking rack to upper third of the oven and preheat to 325F.

Bake the Crust & Prep the Rest: Remove from fridge and bake crust for 18-22 minutes, until crust is set and edges are beginning to brown.

While crust cooks, combine remaining dough with 2 Tbs. sugar, crumbling with clean fingers. Set aside.

In a small pan over medium heat, combine remaining 1/2 c. sugar, cranberries, and 2 Tbs. water. Bring to a boil, stirring constantly so the sugar doesn’t burn. Lower heat slightly and continue to simmer until cranberries break down and mixture becomes a thick syrup, 5-10 minutes. Remove from heat and allow to cool.

When crust is ready, remove oven and allow to cool slightly. Increase temperature on oven to 350F.

Assemble and Bake the Bars: When crust has cooled slightly, top with cranberry mixture, spreading to cover. Crumble streusel topping throughout.

Bake in preheated oven for 25-30 minutes, until golden brown and set. Do not overcook.

Remove from oven and allow to cool on a wire rack for at least an hour before cutting.

Serve at room temperature.

Store in an airtight container for up to a week.

Cranberry Shortbread Bars_Pint

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Mudslide Cookies 5
Although it’s been quiet around here lately, I’ve been thinking of this little blog a lot. While this month has been spent traveling quite a bit, I’ve managed to get in some cooking and baking – to include this recipe – and a little bit of reading. I just haven’t managed to get the time at a computer to share it all with you.
          I usually spend a good chunk of November planning for the Christmas holidays – for sure my favorite time of year. I absolutely love planning a big holiday party for all of my friends, showering family with care packages, and spending Christmas with my family. Even though I’m a little behind this year (I haven’t planned any of the 3 menus I need! Augh!), I have been bookmarking recipes and flipping through cookbooks looking for inspiration.
          This is a recipe that my mom and I have had in our arsenal for years. I had forgotten about it until recently flipping through one of my huge binders (I have 4) full of recipes I’ve enjoyed. The minute I laid eyes on it, I knew I had to make it again. This cookie has a wonderful, rich flavor from the bittersweet and unsweetened chocolates and the addition of a good bit of instant coffee granules.
Mudslide Cookies

 

Mudslide Cookies
Adapted from The Culinary Institute of America’s
Baking at Home with the Culinary Institute
Makes 2-3 dozen large cookies
Ingredients:
  • 8 Tbs. unsalted butter
  • 7 oz. bittersweet chocolate, roughly chopped
  • 6 oz. unsweetened chocolate, roughly chopped
  • 7 eggs
  • 2 3/4 c. granulated sugar
  • 1 Tbs. boiling water
  • 1 Tbs. powdered instant coffee
  • 1 tsp. vanilla
  • 3/4 c. plus 2 Tbs. cake flour
  • 1 Tbs. baking powder
  • 1/8 tsp. salt
  • 1 1/2 c. bittersweet  chocolate chips
Prep Chocolate: In a medium saucepan over medium-low heat, melt butter, bittersweet chocolate, and unsweetened chocolate. Stir frequently to prevent burning. When chocolate is completely melted and mixture is smooth, remove from heat to cool slightly.

 

Prep: Preheat oven to 350F and line two baking sheets with parchment paper. Set aside.

 

In a small bowl, mix instant coffee and water until coffee is dissolved. Add vanilla extract and set aside.

 

Make Dough: In a stand mixer fitted with the paddle attachment, beat eggs and sugar on high speed until very light and fluffy, 6-8 minutes. With the mixer still running, slowly add chocolate mixture, followed by the coffee mixture. Reduce speed to low and add baking powder, salt, and cake flour. Scrape down sides of the bowl as necessary. Fold in chocolate chips.

 

Using a standard size cookie scoop, portion dough onto prepared baking sheets, leaving AT LEAST 3 inches between cookies – the cookies spread a LOT.

 

Bake at 350 for 10-14 minutes, until edges are set and tops of cookies are cracked. Remove from oven and allow to cool for a few minutes before moving to a wire rack to cool completely.

 

Store in an airtight container at room temperature.
Mudslide Cookies

 

Need more ideas? The Sunday Supper tastemakers have gathered almost 50 of their favorite cookie recipes for you this holiday season. Head over and check them out!

Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper

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Lately, my little girl has wanted to join me in the kitchen. It’s what I’ve been waiting for, but she’s still a little too young (two and a half) to actually be helpful. She’s gotten pretty good at dumping cups in a bowl, but she still misses and I end up with flour all over the counter a good bit of the time. When she stirs, everything tends to slosh out of the bowl, no matter how careful she is. If we bake with chocolate, I can’t keep her little hands out of the mixing bowl.

Nevertheless, I’ve been enjoying every minute with her and have been brainstorming new ways to play in the kitchen with her. Most recently, we made homemade pizza together and Miss. Hazelnut surprised me by actually touching the pizza dough (she doesn’t like wet or sticky things), cheese, and sausage topping, but actually eating the pizza. I was shocked that Miss. Picky wanted not one but two pieces. Completely worth the mess we created!

Peanut Butter Chocolate Chip Cookies with Sea Salt

This particular recipe is one that Miss Hazelnut helped with… and we lost a good number of chocolate chips in the process. Despite my helper eating from the bowl, these cookies are my new favorite. No joke. I can’t keep them in the house because they will not last more than a couple of days, if that long. The sweet-salty combination makes these super soft cookies incredibly addictive. This is definitely a recipe that I’ll return to, time and time again.

Peanut Butter Chocolate Chip Cookies with Sea Salt

Peanut Butter Chocolate Chip Cookies with Sea Salt
Adapted from Ambitious Kitchen
Makes 2 dozen cookies

Ingredients:
  • ½ c. unsalted butter, at room temperature
  • ½ c. creamy peanut butter, at room temperature
  • ¾ c. dark brown sugar
  • ¼ c. granulated sugar
  • ½ Tbs. honey
  • 1 egg plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 Tbs. sour cream or plain Greek yogurt
  • 1 c. all-purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ¼ tsp. sea salt, plus more for sprinkling
  • 1½ c. mini chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Scrape down sides of the bowl and with mixer on medium speed, add sugars. With the mixer still running, slowly add egg and yolk, honey, vanilla, and sour cream until combined. Scrape down sides of the bowl.

Reduce speed to low and slowly add in flour, baking soda, baking powder, and sea salt. Add chocolate chips.

Chill dough in the fridge for 30-60 minutes or in freezer for 20 minutes.

Before removing dough from fridge or freezer, preheat oven to 350F and line two baking sheets with parchment paper.

Remove dough from fridge/freezer. Using an ice cream scoop, portion out dough until 1-inch balls. Roll dough between clean palms before setting on the prepared baking sheet. Bake 9-12 minutes, until cookies begin to brown and get slightly crisp along the edges. The middle may appear a bit underdone, but do not overbake! Remove from oven and allow to cool for 5 minutes on a baking sheet. Cookies will firm up a bit as they cool, but will stay very soft. Move cookies to a wire rack and sprinkle generously with sea salt.

Serve warm or at room temperature.

Store cooled cookies in an airtight container. (Note: These cookies are super soft, and did not freeze well for me.)

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