Jan 01
2015

Twix Cookies

HAPPY NEW YEAR!!  I have been absent lately enjoying time away from the internet world spending quality time with family and friends.  I hope that you all had lovely holidays and are looking forward to the New Year and fabulous new recipes.

Twin Cookies {satisfymysweettooth.com}

I participated in my first cookie exchange this year which I really enjoyed and absolutely loved the cookies that I contributed.  Any type of shortbread has a special place in my heart and when you top buttery shortbread with sticky, sweet caramel, rich chocolate and sea salt, the combination is the same as one of my favorite candy bars.  Meet Twix Cookies.  I’m sure you will quickly become closely acquainted with these irresistible cookies.

Twin Cookies {satisfymysweettooth.com}

Twin Cookies {satisfymysweettooth.com}

My board that has the most pins on Pinterest by far is the Cookie Board.  I am always pinning new recipes that catch my eye because cookies are my dessert of choice anytime.  I pinned these Twix Cookies months ago and was just waiting for the right reason to make them.  They worked out perfectly for a cookie exchange because they are sturdy, have great flavor and were pretty unique among the other exchange contributions.

Twin Cookies {satisfymysweettooth.com}

Twix Cookies

Prep Time: 1 hour

Cook Time: 16 minutes

Total Time: 1 hour, 16 minutes

Yield: about 50 cookies

Twix Cookies: Buttery shortbread cookies slathered with sticky, sweet caramel, rich chocolate and a balancing sprinkle of sea salt

Ingredients

    For the cookies
  • 1 1/2 cups (24 Tbsp) unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • For the caramel layer
  • 1 (11-ounce) bag of Kraft caramels, unwrapped
  • 1 Tbsp water
  • For the chocolate layer
  • 1 1/2 cups milk chocolate chips
  • sea salt, for sprinkling

Instructions

    For the cookies
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or lightly spray with nonstick cooking spray.
  2. In a large bowl, using an electric mixer, mix the butter, powdered sugar and vanilla until smooth and creamy, about 1 minute. Add flour and salt and mix to combine.
  3. Place dough onto a lightly floured surface. Use a rolling pin to roll dough out to 1/4-inch thick. Then use a 1 1/2-inch round cookie cutter to cut out the cookies. Place cookies onto prepared cookie sheets. Re-roll the remaining dough and repeat this process.
  4. Bake 14-16 minutes or until edges of cookies are lightly browned.
  5. Cool cookies completely before proceeding.
  6. For the caramel layer
  7. Place unwrapped caramels and water in to a microwave-safe bowl. Microwave in 1 minute increments until caramels are melted. Stir mixture until smooth.
  8. Use a spoon to spread a small layer of caramel onto each cooled cookie.
  9. Allow the caramel to set before proceeding.
  10. For the chocolate layer
  11. Place chocolate chips Into another small microwave-safe bowl. Microwave in 1 minute increments until chocolate chips are melted. Stir until smooth.
  12. Use a spoon or small spatula to top the set caramel on each cookie with a layer of chocolate.
  13. While the chocolate is still soft, sprinkle each cookie lightly with sea salt.
  14. Allow the chocolate to set (placing the cookies into the refrigerator will speed up this step).
  15. Recipe adapted from www.Chef-In-Training.com

Twin Cookies {satisfymysweettooth.com}

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It’s beginning to look a lot like the holidays around here, and I’m loving it!  I am kicking off the holiday cookie season with a bang!  These Gingersnap Mocha Cookies are some of THE BEST cookies I have ever tasted and will now be a yearly addition to my cookie platter.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

Last year a few weeks from this time, I was in New York City presenting Matt Lauer with a ginger molasses cookie on The Today Show.  The recipe that I shared on the show is one that has been in my family for four generations and that I will continue to make without fail each Christmas, but it will just have to share the ginger spot in my holiday cookie repertoire with it’s new friend, the Gingersnap Mocha Cookie.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

You know I love a sandwich cookie because everything is better with a frosting or filling and I love that you get to sneak two cookies into one.  Caribou Coffee contacted me about creating a new recipe inspired by their new holiday drink, the Gingersnap Cookie Mocha.  I was thrilled to be included in this challenge and immediately had a vision for these cookies in my mind.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

These Gingersnap Mocha Cookies stay so soft and chewy for days which is precisely the way I always want my cookies to be.  The combination of ground ginger, cinnamon, cloves and nutmeg make your entire home smell like the holidays instantly and that mocha filling sends these cookies over the edge into pure cookie bliss.  The mocha filling is simply chocolate buttercream with coffee used to thin the buttercream rather than vanilla or cream.  I used a combination of semisweet and milk chocolate because I love the balance of rich and sweet.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

The spicy flavor from the ginger together with the chocolate with just a hint of coffee flavor is pure perfection as far as flavor balance.  One person who tried these Gingersnap Mocha Cookies told me that the cookie made him “weak in the knees” because it is so delicious.  I promise once you make your first batch of Gingersnap Mocha Cookies, you’ll be coming back to them year after year and they will be a new holiday favorite of yours too.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

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Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 12 cookie sandwiches

Gingersnap Mocha Cookies: Soft. chewy, perfectly spiced and filled with decadent mocha buttercream, these cookies are sure to be an instant holiday favorite

Ingredients

    For the cookies!
  • 1/2 cup (8 Tbsp) unsalted butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 1/2 tsp water
  • 1 tsp baking soda
  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup granulated sugar, for rolling the cookies into
  • For the filling!
  • 3 Tbsp semisweet chocolate chips
  • 3 Tbsp milk chocolate chips
  • 4 Tbsp unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • 1 tsp hot brewed coffee (I used Caribou Reindeer Blend)

Instructions

    For the cookies!
  1. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg and salt, set aside.
  2. In a large bowl, using an electric mixer, cream together the butter and brown sugar until light and fluffy, about 1 minute. Add molasses and mix to combine.
  3. Add hot water and baking soda and mix.
  4. Add flour mixture and mix until well blended and no streaks of flour remain.
  5. Use a spatula to scrape down the sides of the bowl and form the dough into a ball at the bottom of the bowl.
  6. Cover dough with plastic wrap and refrigerate for 2 hours.
  7. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
  8. Place the granulated sugar into a shallow bowl.
  9. Use a small cookie scoop (or spoon) to scoop tablespoon-sized balls of dough. Roll balls of dough in your hands and drop the balls into the sugar rolling the ball around in the sugar to coat evenly. Place sugared dough balls onto the prepared baking sheets leaving 2 inches in between cookies. The dough is easiest to work with when it is chilled, so if necessary, in between baking the sheets of dough, return the dough to the refrigerator to keep dough chilled.
  10. Bake 10-11 minutes or until tops of the cookies are cracked and edges feel set.
  11. Cool cookies completely.
  12. For the filling!
  13. Place both types of chocolate chips into a small, microwave-safe bowl. Microwave the chocolate in 1-minute increments until the chips are melted and smooth. Stir and then set aside to cool for 10 minutes.
  14. Use a rubber spatula to scrape the melted chocolate into a clean medium bowl. Add butter and use an electric mixer to beat the butter and chocolate together until smooth.
  15. Add the powdered sugar and mix well.
  16. Add the hot coffee and mix until well blended, smooth and creamy.
  17. (Note: If the filling is too runny, add more powdered sugar 1 Tbsp at a time; if too stiff, add 1 tsp of coffee at a time until desired consistency is reached.)
  18. Lay out half of the cookies upside down on a clean counter or baking sheet. I like to scoop my filling into a small ziptop bag, cut one of the corners of the bag off and use it as a piping bag to pipe about 1 Tbsp of filling onto the cookies. You could also simply use a spoon to spread the filling onto the cookies.
  19. Top with remaining cookies to make sandwiches and enjoy.
  20. These cookies would be particularly delicious served with coffee.

Gingersnap Mocha Cookies {satisfymysweettooth.com}
Need creative ideas for packaging your holiday cookies? Check out my board on Learnist for 7 great ideas!

Be sure to check out the new Gingersnap Cookie Mocha at Caribou Coffee this holiday season and also follow Caribou Coffee on Pinterest and Instagram to keep up on all of their seasonal specialties and news.

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Yes, Pumpkin Pie is a classic and I will certainly be making one for Thanksgiving next week, but in addition to the classic, I also like to make something with a little twist on the good old pie.

Pumpkin Cookies with Brown Sugar Icing are one of my all-time favorite pumpkin recipes and would still satisfy that craving for something pumpkin after turkey dinner.

Apples are probably tied with pumpkin for people’s favorite fall dessert flavor and this Apple Streusel Cake will provide comfort with warm spices and sweet apples.

Slab pies are a great way to still serve pie but without so much fuss.  This blueberry version is calling my name and could be made with frozen blueberries if fresh are not available.

If I’m making something that is not either apple or pumpkin, you know it’s going to be something chocolate like this classic Chocolate Pie from The Pioneer Woman.

Butterscotch is another flavor that makes me think of fall for some reason.  I bookmarked this Pumpkin Butterscotch Spice Cake Trifle and have been dying for an excuse to make it.  Trifles are such awe-inspiring desserts, yet they can be so easy to make.

I LOVE pecan pie maybe more than pumpkin and I am naturally drawn to any pecan dessert that incorporates chocolate into the mix.  These Caramel Pecan Turtle Bars are such a fantastically rich combination.

Tarts are so beautiful and look complicated, but actually are easy to make, especially with step-by-step instructions like in this recipe for a French Pear Tart from The Mediterranean Dish.

Maybe you want to totally step away from classic fall flavors all together and go with a much loved flavor combination:  peanut butter and chocolate.  These Peanut Butter Cup Pots de Creme from Glazed and Confused look dangerously delicious.

Still want to serve pie, but just not pumpkin?  Check out my board on Learnist for 7 other irresistible pie flavors.

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I was out of the country the first 3 weeks in September and the past 3 weekends, I have been in Atlanta, Sedona and Bismarck.  All of that traveling has meant no time for baking and blogging, waaaaaah!  Especially  this time of year, with the holidays right around the corner, I am itching to be in the kitchen.  This Pumpkin Chip Cream Sandwich Cookies are a great way to make my reappearance.

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

In my opinion, oatmeal is the perfect partner for pumpkin and the pumpkin spice chips that I found were just screaming at me to mix them into soft, chewy oatmeal cookies.  The pumpkin spice chips have just the right amount of traditional pumpkin pie spice flavor and added the perfect amount of sweetness to the cookies, but I couldn’t resist taking over the top by sandwiching creamy, dreamy pumpkin cream cheese filling in between them.

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

Sandwich cookies are always my favorite because you get to eat two cookies in one dessert!  Pumpkin Chip Cream Sandwich Cookies are a mouthful to say and a mouthful of comforting, nostalgic fall flavors.

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

Pumpkin Chip Cream Sandwich Cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 11-12 sandwich cookies

Pumpkin Chip Cream Sandwich Cookies: Soft and chewy oatmeal cookies flecked with pumpkin spice chips and filled with creamy pumpkin cream cheese filling

Ingredients

    For the cookies
  • 1/2 cup (8 Tbsp) unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups old fashioned oats
  • 1 1/2 cups pumpkin spice chips (I used Tollhouse Pumpkin Spice Morsels)
  • For the filling
  • 4 ounces light cream cheese
  • 1/4 cup pumpkin puree
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp flour
  • 1/2 tsp cinnamon
  • 1/4 tsp each allspice, cloves, nutmeg

Instructions

    For the cookies
  1. Preheat oven to 350 degrees.
  2. In a large bowl, using an electric mixer, combine butter and sugars and mix until well blended. Mix in egg and vanilla. Add flour, cinnamon, baking soda, baking powder and salt and mix well. Mix in oats and pumpkin spice chips.
  3. Using a cookie scoop or large spoon, scoop 1/4 cup-sized balls of dough and place onto cookie sheets leaving 2 inches in between cookies.
  4. Bake 10 minutes.
  5. Cool cookies completely.
  6. For the filling
  7. In a medium bowl, using an electric mixer, combine cream cheese and pumpkin until mixed. Mis in remaining ingredients until smooth and combined.
  8. Use a spoon or small spatula to spread 1 Tbsp of filling on half of the cookies. Top with remaining cookies to make sandwiches.

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

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This fall has been the busiest fall that I can ever remember.  The busyness started immediately after Labor Day when my husband and took the trip of a lifetime to New Zealand and Bora Bora.  We road-tripped from Queenstown through the South Island and saw the most breathtaking, awe-inspiring scenery that made me feel so very small and grateful.

 

NZ2

NZ1

Then we sat on the beach for a week reading books, chasing tiny sand crabs and dipping into the bathtub-like perfectly warm and calm water of the lagoon as needed to cool off.

IMG_3526

Returning from almost three full weeks of vacation, I felt refreshed and excited to get back to work and back into the kitchen!

I have been squeezing in as much kitchen time as possible since my return and I couldn’t wait to share these Brookies (aka brownie cookies) with you.  I bet if you took a poll of Americans’ favorite sweet treats, more than 75% percent of Americans would answer either “chocolate chip cookie” or “brownie”.  My answer is always chocolate chip cookie.

Brookies {satisfymysweettooth.com}

With these Brookies, you get a brownie on the bottom and chocolate chip cookie on top, so you don’t have to choose between your two favorites, you get both!  It’s sort of like the mullet of desserts.  I mean that in the best way possible (you know, business in the front, party in the back : brownie on the bottom, cookie on top?).  What could be better??

Brookies {satisfymysweettooth.com}

I made these Brookies in a muffin pan and I loved the size and consistency that they turned out to be.  I mean you are eating two desserts at once, so they don’t need to be ginormous and I love that the muffin pan helps you make perfectly equally-sized Brookies.  Both the cookie and brownie components stay so soft and chewy which is exactly the way that I want my cookies and/or brownies to be.  And although the chocolate chip cookie is melded right on top of the brownie, you can still fully appreciate the individual flavor of both dessets.  Brookies are the perfect lunchbox, game day or after-school treat because no one has two choose only one of their two favorite desserts!

Brookies {satisfymysweettooth.com}

Brookies (aka brownie cookies)

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 15 brookies

Why settle for one or the other when you can have both a brownie and chocolate chip cookie in one dessert?!

Ingredients

    Brownie layer
  • 1/2 cup plus 1/3 cup semisweet chocolate chips
  • 1/2 cup (8 Tbsp) unsalted butter cut into cubes
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • Chocolate chip cookie layer
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature
  • 2 Tbsp granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup semisweet chocolate chips

Instructions

    Brownie layer
  1. Liberally spray a regular-sized muffin pan with nonstick cooking spray.
  2. Place chocolate chips and butter into a medium, microwave-safe bowl. Microwave in 30-second increments until chocolate is melted and smooth. Stir with a spatula to combine.
  3. Stir in both sugars until well combined. Add eggs and vanilla and mix to combine.
  4. Add flour, cocoa powder and salt and mix until just combined.
  5. Using a cookie scoop or large spoon fill each cavity of the prepared muffin pan 1/3 full of brownie batter. Place the pan into the refrigerator while you mix the cookie dough.
  6. Chocolate chip cookie layer
  7. Preheat oven to 350 degrees.
  8. In another medium bowl, use an electric mixer to cream together butter and sugars until smooth and fluffy. Mix in egg and vanilla until well combined.
  9. Add flour, baking soda and salt and mix until well blended.
  10. Mix in chocolate chips.
  11. Using a cookie scoop or spoon, scoop a heaping Tbsp-sized ball of cookie dough out, roll it into a ball, flatten the ball slightly and place one cookie dough ball onto each cavity that is filled with brownie batter.
  12. Bake 16-18 minutes or until the cookie is lightly browned.
  13. Recipe adapted from Baked

fill muffin pan 1/3 full with brownie batter

Brookies {satisfymysweettooth.com}

shape cookie dough into flattened balls and top each cavity that has been filled with brownie batter with the flattened ball of cookie dough and bake

Brookies {satisfymysweettooth.com}

Brookies {satisfymysweettooth.com}

Brookies {satisfymysweettooth.com}

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