Lovin' From the Oven

Day 9: Peanut Butter White Chocolate Chip Cookies

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 Day 9 of my 12 days of cookies: I truly think that any cookie made with peanut butter is impossible to screw up. The peanut butter gives the cookie such a wonderful texture that it’s hard for anyone to decline. I mean, just look at that last picture. How moist and chewy can a cookie get? The original recipe called for peanut butter and chocolate chips, but I substituted white chocolate chips instead.   I was getting a little tired of the semisweet chocolate and peanut butter combo and wanted to change things up a bit. Adapted from Sugar Cooking.

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Day 9: Peanut Butter White Chocolate Chip Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Beat together the butter, peanut butter, and sugars. Stir in the egg, vanilla, and milk.
  3. Gradually mix in the dry ingredients (flour, baking soda, baking powder, and salt) into the wet mixture.
  4. Stir in the white chocolate chips.
  5. Drop by tablespoons onto baking sheet and flatten slightly. Bake for 10 to 12 minutes.
https://lovintheoven.com/day-9-peanut-butter-white-chocolate-chip-cookies/

Day 8: Pumpkin Snickerdoodles

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Day 8 of my 12 days of cookies: To me, pumpkin isn’t just for Thanksgiving. It’s a year round kind of thing. I wish there were pumpkin lattes and pumpkin bread at coffee shops all the time, but since there isn’t, I’ll just have to keep the pumpkin flowing all year long by myself. Naturally, I love snickerdoodles and I love pumpkin, so combining the two made sense in my head. That leaves you with a gorgeous, fluffy cookie with an ever so slight hint of pumpkin. Adding the pecan on top just completes the holiday touch. Make sure to flatten the cookies slightly because they don’t spread much.

Can you believe we’re only a week from Christmas? It’s coming up fast! I still need to get into the Christmas spirit.. *working on finding it*.  Recipe From Amy Bites.

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Day 8: Pumpkin Snickerdoodles

Ingredients

    For the cookies:
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
    • For the coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice
    • Topping (optional):
  • Approximately 48 pecans (one for each cookie)

Directions

  1. Cream butter and sugars together. Blend in the pumpkin, egg, and vanilla.
  2. Add the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) to the wet mixture. Mix until just incorporated.
  3. Cover and chill for at least an hour.
  4. Preheat the oven to 350.
  5. Mix the coating ingredients together and set aside.
  6. Scoop the dough into 2 tablespoons sized balls and roll in the coating mixture. Place a pecan on top of the ball dough. Use the bottom of a flat, heavy glass to gently flatten the dough. Repeat for all the cookies.
  7. Bake the cookies for 10-12 minutes. Let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
https://lovintheoven.com/day-8-pumpkin-snickerdoodles/

Day 7: Brown Butter Chocolate Chip Cookies

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Whoo hoo! We have officially crossed the half way mark with ten days left to spare. That means there will be five posts in the next ten days. Are you ready for it? Have you started your holiday baking? I’ll be doing all my holiday baking up north since I’ll be working over the holidays, but I’ll be flying everything home next week. Just because I’m not home for Christmas doesn’t mean I can’t deliver my annual holiday sweets!

Day 7 of my 12 days of cookies: Here’s another simple recipe that’s been fancied up a bit. The extra 5 minutes that you take to brown the butter really alters the taste of a normal chocolate chip cookie. The dough really held its shape during baking and didn’t flatten out much, so use a cookie scooper to make your cookies uniform. The taste was great, but the texture itself was a bit harder than I’d like my cookies to be. Recipe from In the Little Red House.

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Day 7: Brown Butter Chocolate Chip Cookies

Ingredients

  • 2 sticks of butter (1 cup)
  • 1/2 cup white sugar
  • 1 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 c all purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 lb chocolate chips/chunks
  • 1 cup chopped pecans

Directions

  1. Preheat the oven to 350 degrees.
  2. Brown the butter by heating in a pan over medium heat and stir continuously. The butter will foam up. After foam subsides, small brown flecks will start to appear in bottom of pan. Continue stirring, until butter has reached a nice brown color. Turn the heat all the way down. Pour into a bowl and and refrigerate until solid again.
  3. Cream the brown butter after it has solidified and the sugars. Mix in the eggs and vanilla.
  4. Stir in the dry ingredients: flour, soda and salt into the wet mixture. Fold in the chocolate and pecans.
  5. Scoop dough into tablespoon sized balls and bake for 11-13 minutes.
https://lovintheoven.com/day-7-brown-butter-chocolate-chip-cookies/

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