Caramel Thumbprint Brownie Cookies

Smooth caramel drops inside rich brownie cookies
About the Cookies
  • Brownie like cookies
  • smooth stovetop caramel *3 ingredients
  • eggs less recipe
  • chocolate & cocoa powder
  • simple steps for elegant cookies!

The Recipe

Prep time (cookies & caramel)Bake timeTotal time
15 mins + 20 mins10 mins40 mins
yields 12-18 small cookies

Caramel Chocolate Thumbprint Cookies

Ingredients:

cookies:

  • 4 oz chopped chocolate *dark or semi-sweet*
  • 3 tablespoons vegetable oil
  • 2/3 cup granulated or superfine sugar
  • 1/3 cup (80 mL) water
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

caramel:

  • 1/4 cup unsalted butter
  • 3/4 cup cream
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Procedure:

Preheat the oven to 350 Degrees F (180 C) and line a baking sheet with parchment paper. Set aside.

Create two double boilers on the stovetop. One will be to melt the chocolate and oil; the other will be to dissolve the granulated sugar in water. Place the chocolate and oil in one and melt until completely smooth. In the other boiler, dissolve the sugar until clear in the water. Once the sugar is dissolved, pour into the melted chocolate bowl and stir in completely.

In a medium bowl whisk together the cocoa powder, flour, and salt. Pour the chocolate mix into the flour mix and fold the two together until no lumps appear. Using a 2 tablespoon cookie scoop place cookies on baking sheet. Or rolls small/ medium balls onto the sheet.

Bake for ~10 mins.

Once out of the oven and cooled, create a hollow center (thumbprint) for the caramel slot. I like to use the back of a piping tip because it is perfectly round. Simple press into the centre of the cookie and discard *or eat* the access. You will be left with a nice hollow centre.

The caramel:

on the stovetop use a small saucepan to melt the unsalted butter and cream on low heat. Use low heat the entire time. Pour in the sugar and vanilla and stir very frequently for 17-20 mins. You will notice the caramel thickening. Once it holds to the back of your spoon without slipping, it is done! let cool a bit and pour into hollow center of the cookies.

Once cool drizzling chocolate and you’re done!

Enjoy!

Happy Baking

White Chocolate Chip Cookies

A classic chocolate chip cookie with a twist !

About the cookies:

  • Makes 24 cookies
  • Dense & substantial rich cookies
  • Filled with white chocolate!
  • No freezing and bakes quickly!
  • Entire recipe only about 30 mins

Top tips for success: Must do steps

-Roll into balls or use a cookie scoop about medium size and place in oven as balls. No need to flatten.

-only use a small amount of chocolate chips in the batter. Place more once out of the oven! this ensure they cook best and do not burn. As well, they melt perfectly and can be placed exactly where you want them

-parchment paper is a must!

The Recipe:

Prep timeBake timeTotal time
15 mins~10 mins~30 mins
Yields 24 medium cookies
White Chocolate Chip Cookies

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips * bake with half and top the rest on after*

Procedure:

Preheat your oven to 375 Degrees F and line two baking sheets with parchment paper, set aside.

In a medium/large bowl cream the unsalted butter and both sugars until an air filled, whipped consitency appears with no hard lumps of sugar. Add the egg and vanilla completely.

In a medium bowl whisk the flour, baking powder, baking soda, and salt until well combined. Next, grab a rubber spatula and gradually add the flour mixture 1/3 of the mix at a time to the butter mixture and fold in. Lastly once no flour lumps are apparent fold in half the chocolate chips. The rest of the chocolate chips can be placed on-top once out of the oven.

use a medium cookie scoop or roll out balls evenly to about the 1 inch in diameter and about the same in height.

Place cookies on pre-prepared baking sheets and bake on the middle rack for ~10 minutes or until slightly golden.

Once out of the oven place more chocolate chips and watch as they melt deliciously!

Enjoy!

Happy Baking!

Perfect Chocolate Chip Cookies

Just like the cookies mother used to make! Soft buttery cookies that never get old!

About The Cookies:

  • buttery – unsalted butter makes these thick and delicious
  • rich- butter and lots of chocolate chips for a truly rich flavour
  • filling! – one or two will make you full enough … although, you’ll want more!
  • not a lot of spreading! similar size that goes in the oven comes out
  • crisp bottom for a bit of a snap
  • soft insides

Cookie Dough from your Dreams

Tips / Notes:

Unsalted butter will make for a sturdy, rich, and filling cookie that retains its size without completely flattening.

Add less chocolate chips in the dough for baking, then add more once out of the oven for ultimately the most chocolatey taste, plus the best esthetic pleasing cookies!

Use parchment paper! or else the cookies may burn

No cookie scoop is needed just roll the balls into approximately even sizes

Freezing not needed before baking. These cookies turn out nicely just after being prepared.

bake in the middle rack!

The Recipe:

Perfect Chocolate Chip Cookies

Prep timeBake timetotal time (making +cooling)
15 mins~10 mins35 mins
Yields: 24 medium cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4cup granulated sugar
  • 3/4cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips

Procedure:

Line two large baking sheets with parchment paper and set aside. Preheat oven to 350 Degrees F.

In a medium bowl sift together the dry ingredients. Sift the flour, baking soda, and salt and whisk them together until combined. Set aside.

In another large sized bowl, prepare the wet mixture. First, Cream the unsalted butter with an electric mixture or by hand for 3 minutes until light and fluffy. Add the granulated and brown sugar and cream for another minute. Crack the egg and add the vanilla extract then mix thoroughly.

Add the flour mixture into the wet mixture and combine with a rubber spatula and fold in the chocolate chips.

Use a small cookie scoop or roll balls about 1 tablespoon in size and place about 1 inch apart on the baking sheet. Bake for 8-10 minutes and let cool.

Enjoy!

Happy Baking!

Soft Baked Oatmeal Cookies

Original, Chocolate chip, Raisin, Cranberry, or any thing else you can think of works in these cookies !

Oatmeal Cookies soft baked and perfectly warm for a rainy or cold day! A lovely companion to come hot tea or coffee. This recipe makes for the most sweet oatmeal cookies.

The ingredients overview:

The oats – I used large flake because they have such a nice substantial presence over quick oats or steel cut which are both smaller.

The egg– this helps bind everything. Other recipes use honey but this recipe has enough sugar! So, I like just one egg.

The flour– helps add size and weight to the cookies. Also a binding agent.

The baking powder/baking soda– these are the leavening agents which give the cookies great height! we like our cookies large right!

The vanilla– added sweetness

The brown sugar & granulated – the combination of the two will help these cookies to be soft baked but with a slight crisp bottom. The combination makes for sweetness without just gritty taste from only using too much of one.

The butter– unsalted is best * at room temperature, however any butter works, even margarine.

The Method:

First make the flour mixture by sifting together the flour, baking powder, baking soda, and salt.

Then we want to cream the butter and both sugars.

We then add the vanilla and the egg and beat until smooth.

After this, we add the flour & large flake oats – folding them in.

Next we use a cookie scoop to make the cookie balls and place them on a baking sheet. We bake for about 10-15 mins for the larger size. Or 10 mins for a more medium size of cookies.

The recipe:

Soft Baked Oatmeal Cookies

Prep timeBake timeTotal time
10 mins10-15 mins25 mins
Yields: 20 medium cookies ~ 10 large cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups large flake oats
  • 3/4 cups mix in *optional*

Procedure:

Preheat oven to 375 Degrees F for Larger cookies or 350 Degrees F for medium cookies.

In a medium mixing bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon. Once combined set aside.

In another larger mixing bowl cream the butter with the brown sugar and granulated until smooth but grainy texture appears. Make sure the brown sugar specifically, is not clumpy.

Add the egg and vanilla extract and cream for another minute to incorporate.

Now, fold in the flour mixture and make sure to scrape the edges of the bowl to include all the ingredients. Once well mixed fold in the oats 1/2 cup at a time. This is now the time to mix in any add ins : *chocolate chips, raisins, cranberries etc.* if desired.

Using a cookie scoop or a regular spoon scoop balls and place on a parchment lined or buttered baking sheet.

Bake the cookies for 10-15 minutes for medium, or 15 for larger cookies. Let cool for a few minutes before eating!

Enjoy!

Happy Baking

Chewy Peanut Butter Cookies

Peanut Butter Dreams

These cookies are what Peanut Butter dreams are made of !

This is what you’ll love

  • Chewy cookies without getting stuck
  • Simplest ingredients/steps
  • Rich & Strong PB flavour *for all my fellow PB lovers !
  • Even cookie size

Steps: Your soon to be “go to” cookie recipe:

  1. The dry mix:

whisk the flour, baking powder , salt to make the dry mix.

2.The creamed butter:

whipping the butter until softened and creamy then adding the sugar, eggs, vanilla and of course the Peanut Butter!

3. Combining the flour & peanut butter mixtures

4.Rolling out balls and freezing for 15 mins

5.Coating in granulated sugar

6.Bake & devour!

A cookies multiple ways:

dipped, sandwiched, jam/jelly filled or plain these cookies are a hit!

Chocolate Dipped

Ice Cream Sandwiched

The Recipe

Prep timeBake timeTotal time
15 mins10 mins~25 mins
Yields 2 dozen medium cookies

Chewy Peanut Butter Cookies

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter *softened
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups smooth peanut butter
  • 1 teaspoon vanilla
  • *sugar for rolling*

Procedure:

Step 1)

In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt until all are evenly combined. Set aside.

Step 2)

In another, medium sized bowl cream the *room temperature* butter and sugar for 2-5 mins until it appears fluffy and whipped.

I recommend using an electric mixer. But, by hand works just as well.

Add the vanilla and eggs -one at a time and precede to mix them on medium with an electric mixer or by hand.

Step 3)

Combine the dry flour mixture and the butter mixture by folding the dry into the wet with a rubber spatula or wooden spoon. Mix the two until a thick cookie dough texture forms without any visible flour un-mixed.

Step 4)

Use a medium cookie scoop, a tablespoon, or regular spoon to make balls about a tablespoon in size. Roll the balls in your hands and then, roll in granulated sugar. place on a parchment or silicon lined cookie sheet. Freeze for 15 mins.

Step 5)

Preheat the oven to 350 Degrees F (177 C).

With a fork press down to imprint the cookies. Press in one direction, then in the opposite to form a hashtag (#) imprint.

Bake the cookies for 10-12 mins. They will be soft once done, but they will firm up upon cooling.

Enjoy!

Happy Baking!