Skillet Cookie, Two Ways

You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.

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Either way you make this, it is easy and fast.

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You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!

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Directions for Skillet Cookie, Two Ways

Slightly adapted from Gimme Some Oven

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
  • 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped Reeses cups (optional)

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Flour’s Oreo Cookies

A few things for this post…one, I had wanted to make these cookies but it seemed silly since I’ve already made Oreos before. But, it’s less silly when your husband loves Oreos. And all things involving Oreos. I’ve been to the Flour Bakeries (several times) but did not try this cookie there because, again, it seemed silly when I could eat so many other special treats there. I wish my stomach had been bigger…but the baby Fudgelet had taken up residence there. Soooo, then let’s move forward to the end of September when I made these cookies.

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Making and Decorating Sugar Cookies

It’s the time of year when everyone starts making cookies. Even people who bake nothing else the rest of the year will sometimes get in on this. What I don’t understand is buying the dough pre-made, though. The absolute worst part is rolling out the dough. Making it is fairly simple and easy with a mixer. Cutting out shapes and baking them is fun and straightforward. Decorating is obviously the best part. But rolling? Ugh. I would gladly have a tool that eliminated that step for me. Anyone else agree? I know there are spritz cookies but my mom and I would make them and have the darndest time trying to get the cookies to push out of the tube. So, yeah, not a helpful tool. Unless we just had bad luck or a bad tool?

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Rainbow Meringue Cookies

My last post was a rainbow recipe as well, so hopefully you are enjoying a touch of sunshine during this darker time of year. I have made meringue cookies before. This time I followed a different recipe but I still prefer my normal one. The technique behind these is what I want to share today.

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Just like the rainbow cheesecake, I had a couple reasons to make these cookies. First, it looked fun. Second, the Fudgelet enjoyed watching me make them. And finally, they were perfect to cheer up a friend who loves meringue cookies. I was very happy I made them!

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Mixed Bag (Part 10): Cookies and Cups

For my birthday, I had asked for the book from blogger Cookies and Cups. I have liked reading through it, and have even made some of the recipes. I didn’t really alter the recipes much to feel it warranted a whole post for each…I also am still trying to figure out how I feel about the recipes. So far, they are a bit sweeter than I like (shocking!) so I will definitely cut out some sugar with future recipes right from the start. I also don’t use salted butter, and she uses it in most of the recipes. So, I’ve tried adding a bit more salt into the recipes while using unsalted butter. But, I have found them to maybe be a little too salty then. Anyway, still figuring it out. These bars and cookies were good, but probably not ones I would make again.

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Shortbread (via Bouchon Bakery)

It seems boring. Why should you make this treat with no chocolate? It also seems fussy at first glance. Again, do I have time for that with a kid around? Well, actually, it isn’t boring but deliciously buttery and vanilla-y, and it isn’t super fussy unless you want to make it that way.

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Chocolate Frosting Topped Vanilla Cookies

Alas, I am still on the search. These cookies looked like they would be identical to ones I have (so far) only found back home. The cookies back home are simply called “chocolate tops” and are amazing. The cookies are thicker and closer to shortbread, and the frosting is the kind that is almost crunchy and super firm when set. I will need to experiment, but in the meantime, I will share these cookies. Not the same, but still yummy, and still worth sharing.

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In fact, I did share them. You can see some “unique-ly decorated” cookies below.

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I took some to a friend who had just moved. Moved houses with a toddler. And a newborn. Craaaaazy. But, it’s their forever home, so she isn’t so nuts to move for that reason. The Fudgelet and I visit often since he loves all three girls, as do I. The whole family have names that start with A. The first daughter was because they liked the name, but then with the second…it would be odd if her name didn’t share an A, since she would be the outsider. But then it also makes them the family of all A’s, which can seem odd to some people. We promised her it was fine and we wouldn’t think less of her, haha.

Anyway, these cookies were great because I could make the dough in advance and then when I knew we would be getting together, I baked and frosted them during nap time.

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See the baby monitor?

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So, these may not be proper “chocolate tops” but they are still yummy and maybe you would also like to try them. Or maybe you have a recipe I can try that is closer to my dream cookie?

Directions for Chocolate Frosting Topped Vanilla Cookies

Adapted from Chocolate Chocolate

For the cookies

  • 4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) butter, softened
  • 1 cup vegetable (canola) oil
  • 1 cup superfine sugar (or finely ground granulated sugar)
  • 1 cup confectioner’s sugar
  • 4 egg yolks
  • 1 Tablespoon vanilla extract

Whisk together the flour, baking soda, cream of tartar, and salt. Beat the butter on medium speed for 2-3 minutes to make it a bit fluffy. Then, on the same speed (lower if necessary, higher if you can manage without making a mess), beat in the oil in a steady stream.

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The mixture will be liquidy. On low speed, or begin stirring by hand then switching to the mixer, stir in the superfine sugar. Beat for 2 minutes on medium speed, then do the same with the confectioner’s sugar for another 2 minutes.

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Beat in the egg yolks and vanilla for a minute until the mixture is well-combined.

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Again on low speed, or by hand, stir in half of the flour mixture. Add half again, then the remaining amount, scraping down the sides of the bowl and making sure the flour is just barely combined. The dough will be very soft and a bit crumbly.

Press it into a ball and wrap in plastic wrap. Refrigerate for at least 5 hours or freeze for 1 hour until the dough is firm and not too sticky. You can make the dough up to 3 days prior to baking.

Preheat the oven to 375 degrees F when ready to bake. Prepare baking sheets with baking spray/parchment/liners. Take 2-Tablespoon-sized balls of dough and roll them into balls. Flatten them lightly, but not all the way because they will spread.

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You just want the top to be flat. Bake for about 15 minutes, until set and golden on the edges. Rotate the pans halfway through baking.

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Let the cookies cool on the pans for a few minutes before transferring them to wire racks.

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While the cookies cool completely, make the frosting.

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