These are quite tasty. They remind me of a Reese’s cup in cookie form, which is why I guess I like them so much (Reese’s are my favorite!). They’re fun to make too, but the dough tends to dry out if you handle it too much, so work quickly! Also, the peanut butter part needs to chill for about a half hour before you use it, so make it up a little before you make the chocolate part.
Chocolate-Peanut Butter Surprise! Cookies
Yield: about 2 dozen
Ingredients:
- 3/4 cup peanut butter
- 1/2 cup powdered sugar
- 1 stick salted butter, soft
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg white
- 1 tsp vanilla
- 1 and 1/4 cup flour (you might need a little more)
- 3/4 cup baking cocoa
- 1/2 tsp baking soda
Directions:
1) In a small bowl, combine peanut butter and powdered sugar. It will be crumbly. Cover with plastic wrap and chill for about 20-30 minutes.
2) Preheat oven to 375 degrees. In a different bowl, cream butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa, and baking soda and gradually add to butter mixture.
3) Roll chocolate dough into balls that are about 1 and 1/2 or 2 inches big. Flatten. Roll smaller balls of the peanut butter mixture and place in the center of each chocolate circle. Fold chocolate up and around the peanut butter, sealing all edges. Flatten the dough once more using the bottom of a glass, until it is about 1/4-1/2 inch thick. Bake at 375 degrees for approximately 10 minutes.
These simple, buttery cookies go great with just about any kind of tea. They’re delicate and just melt in your mouth. The fresh lemon juice and lemon zest gives it a little bit of a zip but the sugar keeps them sweet.
Lemon Tea Cookies
Ingredients:
- 1 and a half sticks salted butter, soft
- 1/3 cup sugar (maybe 1/2 cup if you like them to be sweeter)
- juice from 1 lemon
- zest form 1 lemon
- 1/2 cup cornstarch
- 1 and 1/4 cups flour
Directions:
1) In a mixing bowl, cream butter and sugar. Slowly beat in flour and cornstarch until well combined. Beat in lemon juice and zest. Shape dough into a log that is 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 45 minutes. Be careful not to handle the dough too much.
2) Preheat oven to 350 degrees. Unwrap dough and slice, about 1/4 inch thick. Bake for 10 minutes, until edges are golden brown. Cool completely on a wire rack.
This is a family favorite. The spices smell (and taste) so wonderful together and kind of remind me of Christmas. I’ve been toying with the idea of just making these cookies without oatmeal and see how they are as a spice cookie. I’d probably have to add a little more spice and another 1/2 to 1 cup of flour to keep them from getting runny. Hmmm. If anyone tries that before I do, do tell me how it turns out. I’m so very curious…
Well anyway, I added some extra ingredients to these cookies but you certainly don’t have to–they’re fantastic with just oatmeal. My dad likes nuts in his cookies so I added pecans to this batch. And some chocolate for good measure. 
Spiced Oatmeal Cookies
Yield: about 2 dozen (I make big cookies)
Ingredients:
- 1 stick salted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1/2 tsp salt
- 1 tsp vanilla
- 2 eggs
- 1 and 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cups old-fashioned oats, raw
- This time around I added about 1 cup chocolate chips and nuts, each. You certainly don’t have to as the recipe doesn’t call for it but you’re welcome to follow suit if you wish.
Directions:
1) Preheat oven to 350. In a medium bowl, mix butter and sugars together until creamy. Add salt, vanilla, and eggs. Mix well.
2) In a separate bowl, combine flour, baking soda, and spices. Slowly pour flour mixture into butter mixture, while mixing on a medium setting, until completely incorporated.
3) Stir in oats. This would also be when you can stir in any nuts or chocolate, if you wish to go that route. The first time around though, you might want to just see how the cookies are plain. Spoiler alert: they’re awesome. Spoon dough onto cookie sheets and bake 12-15 minutes at 350 degrees, until golden brown. Cool for 5 minutes before removing from cookie sheet.
Mmm. One of my favorites! Everyone’s got the recipe that their mom uses and hardly strays from that. I’ve got to say that the one we use is pretty darn good. However, I was feeling a bit adventurous today and decided to switch it up a little (ooooo). And I’m glad I did. I ended up messing with our recipe and it turned out really well! I love soft chocolate chip cookies and these were perfect. Nice and chewy. They flattened out too, which really surprised me. I’m so used to making about 12 cookies per tray but these ones ran together (notice the picture). So maybe only put 6-8 cookies per tray next time? That’s what I’m thinking.
I made a smaller batch of cookies while I was testing them to make sure they turned out well. It’s actually kind of nice having a smaller batch so that I can eat them all while they’re still fresh without feeling too much like a little piggy.
Chocolate Chip Cookies
Yield: About 16-18 cookies
Ingredients:
- 1 stick salted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 and 1/3 cups flour
- 2 cups semi-sweet chocolate chips
Directions:
1) Preheat oven to 325 degrees. In a bowl, mix butter, sugar, and brown sugar until creamy.
2) Add egg, vanilla, baking soda, and salt. Mix well. Add flour and blend until fluffy.
3) Stir in chocolate chips. Using a tablespoon, spoon dough onto cookie sheets lined with parchment paper (maybe 8 cookies per sheet–they spread out!)
4) Bake at 325 degrees for approximately 12-15 minutes, or until golden brown. Cool on a wire rack.
5) Enjoy with a tall glass of cold milk.