Chocolate Peanut Butter Cookie Bars [RECIPE]

Chocolate Peanut Butter Cookie Bars

If you like Reese’s, you’re going to love our chewy, gooey chocolate peanut butter cookie bars. (Photo by Jathan Fink, Jadeworks Entertainment)

In our house, we love the combination of chocolate and peanut butter. Obviously we’re huge fans of Reese’s peanut butter cups, so this recipe takes that idea and runs with it. And why not? There’s just something so satisfying about the two ingredients blended together into one giant chewy, gooey cookie that we can’t resist serving these up all on their own, with a tall glass of milk, or even with a dollop of vanilla ice cream. Read more of this post

Snickerdoodles

Snickerdoodles

Snickerdoodles are delicious and easy to prepare. (Photo by Jathan Fink, Jadeworks Entertainment)

The first cookie I ever learned to make is Snickerdoodles. I loved them because they were fairly simple to prepare, but quite delicious and addictive. Basically a yummy butter cookie, this New England staple gets its flavor from cinnamon and sugar. Be prepared to make a lot of these, because once your family tastes this delightful gem, they won’t last long! Read more of this post

Martina McBride’s Triple Chocolate Cranberry Oatmeal Cookies [RECIPE]

Martina McBride's Triple Chocolate Cranberry Oatmeal Cookies

Martina McBride’s Triple Chocolate Oatmeal Cookies (Photo courtesy Jason Wallis)

As I’ve said before, I’m not a great baker. But every once in a while I get the urge to bake or make cookies with Ava. This is a holiday twist on the oatmeal cookie. Read more of this post

Black Pepper Biscotti

Black Pepper Biscotti

Blending citrus flavors from Triple Sec and lemon zest with the spicy bite of fresh cracked pepper, our Black Pepper Biscotti is a savory twist on one of our favorite cookie classics.

My family loves it when I prepare homemade biscotti. Whether they dunk it in coffee or eat it with soup like a cracker, there’s just something decadent and delicious about pairing a big crunch with something that warms the soul. Although we all love my Chocolate Pistachio Biscotti, which is rich, packed with cocoa and nuts and perfectly complements a steaming espresso or cappuccino, sometimes I want something a bit different. My Black Pepper Biscotti is lightly sweetened with 10x (confectioner’s sugar) and pairs tangy citrus flavors from lemon zest and Triple Sec with a peppery finish that creates a unique biscotti that is sweet enough for breakfast or dessert and savory enough for any other time of day.

PREP: 20 minutes
COOK: 60 minutes + cooling time

INGREDIENTS

  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons Triple Sec
  • 1 1/2 tablespoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Confectioner’s sugar

DIRECTIONS

  1. Line large baking sheet with parchment paper. Mix first 4 ingredients in medium bowl. Using an electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Triple Sec, lemon peel and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
  2. Preheat oven to 350°F. Sprinkle confectioner’s sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
  3. Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on wire racks.

TIPS: Serve biscotti with coffee or a savory soup, as they are great any time of day. These can be prepared 3 days ahead. Store in an airtight container.

YIELDS: Makes about 30

© 2011 Jadeworks Entertainment. All rights reserved.

Jumbo Oatmeal-Raisin Cookies

Jumbo Oatmeal-Raisin Cookies

Golden Raisins and sweetened coconut make these hand-sized oatmeal cookies extra chewy.

These yummy treats will turn nearly anyone into cookie monsters. When we served these at a gathering where several children were present who are known for being very picky eaters, they couldn’t get enough of our cookies. In fact, one of our favorite little 3-year-old friends grabbed a handful of them before leaving the party. We laughed as his eyes darted around the room to make sure no one noticed what he’d done before he escaped his “covert operation.” We know your guests will want to swipe some for themselves too, so be sure to make plenty to go around!

PREP: 20 minutes + 30 minutes chill time
BAKE: 20 minutes + 5 minutes cool time

INGREDIENTS

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups rolled oats
  • 2 cups golden raisins
  • 1 cup sweetened shredded coconut or 1 cup unsweetened coconut and 1/4 cup of confectioners’ sugar
  • 1 teaspoon cinnamon

DIRECTIONS

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium glass bowl, whisk together flour, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, coconut and cinnamon; beat just until combined.
  3. Cover dough loosely with plastic wrap and chill in the refrigerator for 30 minutes.
  4. Drop level 1/4-cup measures of dough, 1 ½ inches apart, onto baking sheets.
  5. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

TIP: You can also freeze unbaked cookies and bake them later. Place unbaked cookies on baking sheets and freeze until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.

YIELDS: 2 dozen

© 2011 Jadeworks Entertainment. All rights reserved.