Lovin' From the Oven

Chewy Coconut Cookies

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Happy New Year! We brought in the new year with a relaxing vacation in Kauai. It was Ellie’s first time on the plane and she did great! As nice as it was being on an island for a couple of days, nothing beats sleeping in your own bed.
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Nothing also beats baking in your own kitchen and knowing where everything is located. Am I right? IMG_7542

These cookies are subtle, but not too subtle. My dad loved them the most. He’s a coconut fiend. They’re chewy and strong, meaning they won’t break apart if you stack them or put them in a ziploc bag. I like cookies that can hold their own. I also like that they didn’t have any “chips” in them. There are enough cookies out there with chocolate chips, white chocolate chips, butterscotch chips, etc. Sometimes, you just want something simple and delicious.
IMG_7552Recipe adapted from AllRecipes.

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Chewy Coconut Cookies

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/3 cups flaked coconut

Directions

  1. Cream together the butter and both sugars. Stir in the vanilla, coconut extract, and egg.
  2. Gradually mix in the flour, baking soda, and salt until just combined.
  3. Stir in the flaked coconut. Cover and refrigerate the dough for 2 hours.
  4. Preheat oven to 350 degrees.
  5. Spoon balls of dough onto lined baking sheet and bake for 11-12 minutes.
https://lovintheoven.com/chewy-coconut-cookies/

Day 12: Mint Filled Delightfulls Chocolate Chip Cookies

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Day 12 of my 12 days of cookies: Mint Filled Delightfulls Chocolate Chip Cookies. We’re all done! Hooray!

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Have you guys seen these? They popped up in the baking aisle last year and I was intrigued. Morsels stuffed with goodies inside? Sold.

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Yes. Just yes.

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Give me all the mint chocolate!

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These cookies are delicious! The recipe is from the back of the bag.

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Mint Filled Delightfulls Chocolate Chip Cookies

Ingredients

  • 2 1/4 cup AP flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown packed brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 1 1/2 cup (9 oz pacakge) Nestle Toll House Delightfulls Mint Filled Morsels

Directions

  1. Preheat oven to 375 degrees.
  2. Cream together the butter and both sugars. Add in the eggs and vanilla.
  3. Gradually stir in the flour, baking soda, and salt until just combined. Mix in the morsel by hand.
  4. Shape the dough into tablespoon sized balls and drop on baking sheet. Bake for 9-11 minutes.
https://lovintheoven.com/day-12-mint-filled-delightfulls-chocolate-chip-cookies/

Day 11: Dark Chocolate Andes Mint Cookie Cups

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Day 11 of my 12 days of cookies: Dark Chocolate Andes Mint Cookie Cups. Oops! I definitely did not finish before Christmas so I’m cranking out the last two days before the new year. Maybe next year I’ll finish it in time. Sorry, guys.

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I hope you’re all done with your baking this year! I’m still planning on baking up a little something tomorrow for New Year’s. We’re keeping it low key with Ellie.

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I was curious as to how these would bake as a cookie, so I did just that. I formed them into balls and threw them onto a baking sheet at 350 degrees for about 9 minutes.

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What do you know, they still turned out beautiful!

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Recipe from Beyond Frosting

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Dark Chocolate Andes Mint Cookie Cups

Ingredients

  • 1 C (2 sticks) Unsalted butter
  • 1 C Light brown sugar
  • ¾ C Granulated sugar
  • 2 Large eggs
  • 3 tsp Pure vanilla extract
  • ½ tsp Peppermint extract
  • 1 pk (3.4oz) Dark chocolate pudding mix
  • ¼ C Hershey's Dark chocolate cocoa powder
  • 2¼ C All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 2 tbsp Milk
  • 2 C Andes mints, crushed

Directions

  1. Preheat oven to 350° F. If you are not using a non-stick pan, it's best to grease the mini muffin pan.
  2. Beat butter on medium speed until soft. For this recipe, you can use cold butter, it does not need to be at room temperature. You may have to stop the mixer and scrape it down a couple times.
  3. Add light brown sugar and sugar to butter and beat until light and fluffy. Add eggs and vanilla and peppermint extracts and continue to beat on medium speed until eggs are dissolved into sugar.
  4. Pour pudding mix and cocoa powder into eggs and sugar. Beat on low until all ingredients are incorporated.
  5. In a separate bowl, combine flour, baking soda and salt. Slowly add flour to batter and continue to beat on low speed. Dough will start to form and become very thick.
  6. Once all the flour has been added, pour in milk and increase to medium speed until milk is dissolved in the batter.
  7. Unwrap Andes mints. Cut with a sharp knife into small pieces. Add crushed Andes into dough.
  8. Spoon approximately two tablespoons of dough into a mini muffin pan. Bake at 350° F for 14-16 minutes.
  9. Remove from oven and allow to set for 5-10 minutes. Use a tart shaper, wrap the end in wax paper and gently press into the center of the cookie to form a cup.
  10. Allow cookies to set for another 10 minutes before removing from muffin tin. Allow to cool completely.
https://lovintheoven.com/day-11-dark-chocolate-andes-mint-cookie-cups/

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