Cookies

Soft Oreo Pumpkin Cookies Recipe

Posted on Oct 31, 2013 in Cookies | 4 comments

Soft Oreo Pumpkin Cookies Recipe

If there are three things about this world I could change, it would be, that every village and every town in Africa had access to clean water, that the homeless are not forgotten and that pumpkin cookies could be made dense and chewy. I am serious.  I have made progress in the first two. I have traveled to Africa twice, an experience that left me forever changed and one that I treasure every day of my life and I’ve participated in, organized and contributed to numerous organizations & events that help the homeless in San Diego.  For some reason, I don’t really connect to old people, I don’t do much with kids, but with Africa and the homeless, they tug at my heart strings every time.  But the last one, making a pumpkin cookie not cakey but dense and chewy, I just can’t seem to make much progress in. I get frustrated.

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Oatmeal Raisin Cookies with Cream Cheese

Posted on Oct 30, 2013 in Cookies, Stuffed Cookies | 2 comments

Oatmeal Raisin Cookies with Cream Cheese

It’s National Oatmeal Day! How funny is it that we have a day for oatmeal!?  For me, oatmeal is pretty boring on its own… pretty blah…right?  But mixed inside a cookie, oatmeal becomes Anna Gun as the best supporting ingredient in an Emmy worthy cookie.

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Mummy Cookies – Easy Halloween Cookies

Posted on Oct 27, 2013 in Cookies | 7 comments

Mummy Cookies – Easy Halloween Cookies

Did you hear about the mummy who could never take a vacation?  He was too scared he’d relax and unwind.  Or the mummy that could never make any new friends, because he was way too wrapped up in himself?

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Easy One Bowl Greek Yogurt Cookies…Almonds of Joy!

Posted on Oct 25, 2013 in Cookies | 3 comments

Easy One Bowl Greek Yogurt Cookies…Almonds of Joy!

Is anyone else as obsessed with greek yogurt as I am? Seriously I have substituted anything and everything I have ever used sour cream for with greek yogurt and been ecstatic with the results.  Delish! We should change the saying to the next best thing since greek yogurt…move over sliced bread…haven’t you heard carbs are bad. Just kidding I love carbs but I do love greek yogurt!  So if I can sub it in dips, spreads, pasta sauces, muffins, cakes & cupcakes, I can definitely sub it in cookies for some greek yogurt cookies!

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Gooey Stuffed Smores Cookie

Posted on Oct 22, 2013 in Cookies, Stuffed Cookies | 20 comments

Gooey Stuffed Smores Cookie

These stuffed Smores Cookies were probably the most popular, most requested and always the first to sell out at Cookie Chew. I may be biased but they were pretty awesome and thankfully for me the easiest stuffed cookies to make.

Smores Cookies The hardest part about making stuffed cookies and owning a stuffed cookie company is the additional effort involved in making the fillings to stuff the cookies with.  So many times I would wish I could just mix up a batch, plop them on a cookie sheet and presto cookies ready for sale! But nope I had make the stinkin fillings & freeze them until I could actually bake the cookies.  The effort was well worth it but it can definitely be a process.  So when the popularity of the smores took off I couldn’t be happier since the only effort needed to make the fillings for these cookies is going to the store and buying marshmallows! Score!

Smores Cookies

These smores cookies have all the elements of the classic campfire favorite all wrapped up in a stuffed cookie.  The cookie itself is a pretty basic chewy brown sugar graham cracker chocolate chip cookie but the ooey gooey marshmallow inside is what puts this cookie on the top of my list of favs!

Smores Cookies

Here are some tips to keep in mind when making these cookies.

1.) Roll the large marshmallows into little balls to keep centered in the cookie as much as possible.

How to make smores cookies
2.) Make sure none of the marshmallow is showing when you wrap the cookie dough around it.  If there is any marshmallow that is not covered by the cookie dough, it will ooze out and be all over the pan instead of inside the cookie.
3.) I typically add a little extra dough to the bottom of the cookie too so when it bakes, the chances of marshmallow oozing out of the bottom and sticking to the pan is minimized.
4.) And as always, all the rules on how to make chewy cookies applies, so make sure you soften the butter, refrigerate the dough & under-bake the cookie.

Easy Gooey Stuffed Smores Cookie

Ingredients

  • 1 1/2 cup Unsalted Butter (Softened)
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla
  • 2 1/4 cups All Purpose Flour
  • 2 cups Graham Cracker Crumbs
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 18oz Chocolate Chips
  • 20-24 Large Marshmallows (If you only have mini marshmallows, take about 8-9 and roll into a ball to stuff inside the cookie)

Directions

Step 1
Cream the softened butter, sugar & brown sugar in a stand mixer. Add the eggs in one at a time. Add the vanilla and mix.
Step 2
In a separate bowl, sift the flour, baking soda & salt. Add the graham cracker crumbs and mix together.
Step 3
Add the flour and graham cracker crumb to the wet ingredients in about 3 increments, scrapping the bowl down in between. Mix until combined. Add the chocolate chips and mix all together until combined.
Step 4
Refrigerate the dough for at least 30 minutes. While refrigerating the dough, preheat the oven to 375. And roll your large marshmallows into a ball. You will need about 20-24 marshmallows.
Step 5
Line cookie baking sheets with parchment paper. Using an ice cream scoop scooper size, scoop out a portion of cookie dough. Flatten the dough in your hand and put the rolled marshmallow into the dough. Wrap the cookie dough around the marshmallow and place about 2-3 inches apart on a parchment lined baking sheet.
Step 6
Bake in the preheated oven for 8-10 minutes, rotating halfway in between. Let cool 5-8 minutes.
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Easy Gluten Free Peanut Butter Cookies with Nutella & Oats

Posted on Oct 19, 2013 in Cookies, Gluten Free Cookies | 8 comments

Easy Gluten Free Peanut Butter Cookies with Nutella & Oats

Thankfully I am not gluten free.  I’ve got to hand it to those that are..it’s got to be hard. I LOVE bread, and cakes, and cookies and I know there are tons of alternatives….but for me it’s not the same!!GlutenFree-Peanut-Butter-Nutella-Cookie

But one of my very best friends is and whenever I can, I try to come up with new but super simple ways to make cookies gluten free and taste amazing! Since I don’t keep xanthan gum, brown rice flour, tapioca flour and some of the other regulars at gluten free baking parties on hand, I need to find simpler ways to make GF cookies. These gluten free peanut butter cookies with nutella & oats are seriously easy! No separate bowl even needed! I found a recipe years ago for really simple peanut butter cookies.  It had peanut butter, brown sugar an egg and baking soda. That’s it! So naturally without any flours, it’s also gluten free.  This recipe is a adaptation of that old recipe.

GlutenFree-Peanut-Butter-Nutella-CookieI have to confess as well….I tried to add marshmallows to the recipe because there has been a sad bag sitting in my pantry for months that has just been dying to get used.  And it didn’t turn out so well….cookie fail! I should have known better but I totally forgot how quickly and how much the marshmallows spread without being protected.

OOPS!!

GlutenFree-Peanut-Butter-Nutella-Cookie

Oh well…it’s how you learn. I actually have ideas for next time but for this time I left the marshmallows out. 🙂

Gluten Free Peanut Butter Cookies with Nutella & Oatmeal

Ingredients

  • 1 cup Brown Sugar
  • 1 cup Peanut Butter (creamy or crunchy) (i used crunchy because I like the added texture but it does make the dough a little drier)
  • 1/2 cup Nutella
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla
  • 1 Egg
  • 1 cup Steel Cut Oats

Directions

Step 1
Preheat oven to 350 degrees F. In a mixer with a paddle attachment, combine all peanut butter, nutella, brown sugar, egg, vanilla, salt, baking soda & oats and combine. The mixture will feel a little dry after mixing.
Step 2
Scoop and flatten on parchment lined baking sheets and bake for 8-10 minutes. So easy!!
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