Caramel Volcano Cookies

Caramel Volcano Cookies

Caramel Volcano Cookies

We can never have too many cookies recipes!

Especially when they include chocolate & caramel!

Caramel Volcano Cookies to be exact!

These fudgy brownie like cookies are loaded up with gooey, melt-y caramel that start to ooze out like lava from a volcano while they bake!

Stuffed with Hershey’s Caramel Candies these cookies are really addicting!

I seriously had to get them OUT of my house pronto so I would stop eating them!

I mentioned in the video that if you cannot get the Hershey’s Caramel Candies you can basically stuff these cookies with just about anything!

Snickers Bars, Twix, Almond Joys, Nutella! yep I’ve done it all!


5.0 from 4 reviews
Caramel Volcano Cookies
 
Serves: 16 Cookies
Ingredients
  • All Purpose Flour 1½ cup (190g)
  • Cocoa Powder ¾ cup (70g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Eggs large 2 (100g)
  • Unsalted Butter 10 Tablespoons (140g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (105g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Confectioners sugar *as needed
  • Hershey's Caramel Candies 16
Instructions
  1. Sift the flour, baking powder, salt & cocoa powder
  2. Cream the butter & both sugars together until light and fluffy abotu 5 minutes
  3. Add the eggs and vanilla one at a time
  4. Add the sifted dry ingredients all at once and mix smooth
  5. Scoop batter with a 2ounce cookie scoop and press a candy into the center of the dough
  6. Roll the dough ball into the confectioners sugar and place onto a parchment lined sheet pan spaced 2" apart
  7. Bake in a preheated 350°F oven for 13-15 minutes
  8. Cool slightly before serving
Notes
Cookies can be stored for up to 1 week at room temperature in an airtight container
 

 

 

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Pink Lemonade Thumbprint Cookies

Pink Lemonade Thumbprint Cookies

Pink Lemonade Thumbprint Cookies are just the cutest things since…. oh I don’t know~ little fuzzy bunnies?

Ok maybe little fuzzy bunnies are way cuter than these cookies but trust me the cookies taste way better!

So easy to make and guess what?

Another egg-free cookie recipe!

(this recipe can also be easily veganized so be sure to read to the bottom!)

Lemon scented shortbread cookies with a touch of pink and once they are baked and cooled; they get filled with lemon white chocolate ganache filling.

YUMMM!

It’s a good thing they are small so you can eat a bunch of them  and not feel guilty!

I like to use a #100 Scoop to make them all perfect in size, but you can simply scoop rounded spoons full and shape them into balls by hand

The confetti sprinkles and non pareils are optional but so freakin’ cute and fun!


Pink Lemonade Thumbprint Cookies
 
You can use all butter if you prefer, I just like to use a touch of shortening to keep them from spreading too much
Author:
Serves: 48 cookies
Ingredients
  • Unsalted Butter 10 Tablespoons
  • Solid Vegetable Shortening 8 Tablespoons
  • Granulated Sugar ¾ cup (150g)
  • All Purpose Flour 2½ cups
  • Salt ½ teaspoon
  • Baking Soda ½ teaspoon
  • Baking Powder 1 teaspoon
  • Pure Lemon Extract1 teaspoon (5ml)
  • Lemon Zest from 1 lemon approx 2 teaspoons
  • FOR THE LEMON WHITE CHOCOLATE GANACHE
  • White Baking Chocolate 4ounces (113g)
  • Heavy Cream 2 Tablespoons (30ml)
  • Corn Syrup 2 teaspoons (10ml)
  • Unsalted Butter 2 tablespoons (28g)
  • Lemon Extract 1 teaspoon (5ml)
  • Lemon Zest from 1 lemon approx 2 teaspoons
Instructions
  1. Cream the butter and shortening together with the granulated sugar & lemon zest until light & fluffy and this will take about 3 minutes.
  2. Add the pure lemon extract and be sure to scrape the bottom & sides of the bowl for an even mix
  3. Add the sifted flour with the baking soda & baking powder & salt and mix until it comes together
  4. Add the pink food color and mix until uniform in color.
  5. Scoop the dough with a #100 scoop and place on a parchment lined sheet pan spaced 1" apart.
  6. Make an indent with your thumb and bake in a preheated 350°F oven for approximately 12 minutes or until baked through but be careful not to get too much color or it will compromise the delicate pink color of the cookies.
  7. Cool completely then fill with white chocolate lemon ganache
  8. Melt the white chocolate in a medium mixing bowl, reserve
  9. Combine the corn syrup, heavy cream, lemon zest & butter in a heavy bottom sauce pot
  10. Bring to a boil and pour over the melted white chocolate and whisk smooth
  11. Then add the lemon extract
  12. Pipe into the baked cooled cookies allow to set
  13. Garnish with your choice of sprinkles, non pariels or chocolate drizzle
Notes
Baked cookies can be stored at room temperature in an airtight container for up to 1 week

Unbaked dough balls can be stored in the freezer for up to 2 months, thaw & bake as you wish for fresh baked cookies any time

VEGANIZE THIS RECIPE!

VEGAN Pink Lemonade Thumbprint Cookies
 
Author:
Serves: 48 cookies
Ingredients
  • Earth Balance Buttery Sticks 10 Tablespoons (140g)
  • Solid Vegetable Shortening 8 Tablespoons (112g)
  • Granulated Sugar ¾ cup (150g)
  • All Purpose Flour 2½ cups
  • Salt ½ teaspoon
  • Baking Soda ½ teaspoon
  • Baking Powder 1 teaspoon
  • Pure Lemon Extract1 teaspoon (5ml)
  • Lemon Zest from 1 lemon approx 2 teaspoons
  • FOR THE LEMON WHITE CHOCOLATE GANACHE
  • Vegan White Baking Chocolate 4ounces (113g)
  • Almond Milk 2 Tablespoons (30ml)
  • Corn Syrup 2 teaspoons (10ml)
  • Earth Balance Buttery Sticks 2 tablespoons (28g)
  • Lemon Extract 1 teaspoon (5ml)
  • Lemon Zest from 1 lemon approx 2 teaspoons
Instructions
  1. Cream the earth balance and shortening together with the granulated sugar & lemon zest until light & fluffy and this will take about 3 minutes.
  2. Add the pure lemon extract and be sure to scrape the bottom & sides of the bowl for an even mix
  3. Add the sifted flour with the baking soda & baking powder & salt and mix until it comes together
  4. Add the pink food color and mix until uniform in color.
  5. Scoop the dough with a #100 cookie scoop and place on a parchment lined sheet pan spaced 1" apart.
  6. Make an indent with your thumb and bake in a preheated 350°F oven for approximately 12 minutes or until baked through but be careful not to get too much color or it will compromise the delicate pink color of the cookies.
  7. Cool completely then fill with the vegan white chocolate lemon ganache
  8. Melt the vegan white chocolate in a medium mixing bowl, reserve
  9. Combine the corn syrup, almond milk, lemon zest & earth balance in a heavy bottom sauce pot
  10. Bring to a boil and pour over the melted white chocolate and whisk smooth
  11. Then add the lemon extract
  12. Pipe into the baked cooled cookies allow to set
  13. Garnish with your choice of sprinkles, non pariels or chocolate drizzle
Notes
Baked cookies can be stored at room temperature in an airtight container for up to 1 week

Unbaked dough balls can be stored in the freezer for up to 2 months, thaw & bake as you wish for fresh baked cookies any time
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Coconut Macaroons

coconut-macaroons-resize-jpg

If you love coconut you must love Coconut Macaroons.

Once of the easiest (if not THE easiest!) cookies to make since you don’t need a mixer.

All you need is a big bowl and your two hands.

The Hershey’s Kisses are optional but highly recommended!

In less than 20 minutes you can be eating coconut macaroons~ yep! that’s how easy!

(You can also make this a gluten free cookie by using a gluten free all purpose blend!)

Check out this super quick video to show you how to mix them!


5.0 from 2 reviews
Coconut Macaroons
 
Many people ask if they can use desiccated coconut which is typically unsweetened, the answer is yes but you will may want to adjust the sugar by adding about ½ cup of confectioner's sugar to the recipe (or leave it out and have less sweet cookies, this is a very friendly recipe)
I like the look of a compacted scooped macaroon and why I use a cookie scoop, you can roll these cookies by hand as well.
Preheat oven to 350°f
Author:
Serves: 12- 1½ ounce cookies
Ingredients
  • Sweetened Flake Coconut 2½ cups (225g)
  • Sweetened Condensed Milk ⅔ cup (200g)
  • All Purpose Flour ⅓ cup (42g)
  • Salt pinch
  • Vanilla Extract 1 teaspoon (5ml)
  • 12 Unwrapped Hershey's Kisses *optional
Instructions
  1. Combine all ingredients in a large mixing bowl and mix together until uniform distributed and you have a sticky mass of coconut dough
  2. Scoop with a 1½ ounce cookie scoop a compacted amount of macaroon paste and then place them spaced 1" apart onto a parchment paper lined sheet pan.
  3. Bake in preheated 350°f oven for 10 minutes then add the Hershey Kiss to the top of each one and bake for another 8 minutes until golden browned.
  4. Be careful not to over bake these or they will become crunchy (unless of course you like them that way, in which case, bake away)
Notes
Coconut Macaroons can be kept at room temperature in an airtight container for up to 8 days.
 

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S’mores Cookies

smores-cookies

Just in time for camping season!

This year you will be the star of summer with S’mores Cookies!

Forget the Hershey bars, prepackaged marshmallows and graham crackers; these make ahead cookies are so good they may not even make it to the camp sight!

With homemade marshmallows and buttery, honey graham cracker cookie dough, you will be sure to ask for S’more!

Each one complete with the cutest decor of roasted marshmallows on a stick! (A spaghetti stick that is!)

These adorable cookies are easier than they look!

I hope you try them!


S'Mores Cookies
 
For those who cannot get Graham Crackers just use digestive biscuits or a similar type cookie
Here I used a 2" Square Cookie Cutter, but you can use any shape & size you like
Author:
Serves: 12 - 15 cookies
Ingredients
  • FOR THE DOUGH
  • Unsalted Butter 2 sticks (226g)
  • Light Brown Sugar ¼ cup (53g)
  • Granulated Sugar ¼ cup (50g)
  • Honey 2 Tablespoons (42g)
  • Molasses 2 Tablespoons (42g)
  • All Purpose Flour 2 cup (250g)
  • Graham Flour (ground up graham cracker crumbs) ½ cup (45g)
  • Salt ½ teaspoon (3g)
  • FOR THE MARSHMALLOW
  • Cold Water ⅓ cup (80ml)
  • Plain Gelatin Powder 1 Tablespoon
  • Granulated Sugar ½ cup (100g)
  • Light Corn Syrup ½ cup (120ml)
  • Vanilla Extract 2 teaspoons (10ml)
Instructions
  1. Cream the butter and both sugars together until light and fluffy, about 3- 5 minutes.
  2. Add the Honey and the Molasses all at once, and mix well to combine, scraping the sides of the bowl to incorporate
  3. Sift together the flour, graham cracker crumbs and salt and add to the creaming butter mixture all at once, mix on low speed to incorporate, mix well.
  4. Turn dough out onto plastic wrap, cover and refrigerate for at least 2 hours before rolling.
  5. This dough must be chilled for several hours before rolling. You must give the dough time to absorb the flour and allowing it to “relax” so it rolls properly.
  6. Once out of the fridge you must re-roll this dough as it may be very crumbly, dry and break apart. Do not be alarmed, as this is NORMAL for any dough of this nature! Mash it all together and knead it all back together, then RE-roll on a generously floured work surface until it is pliable.
  7. Roll to about ¼" thickness, then cut your shapes and place on a parchment lined sheet pan.
  8. Bake in a preheated to 350° F oven for approximately 15-18 minutes or until light golden brown.
  9. It is difficult to say how long exactly – as I do not know what shapes and sizes you are cutting or to what thickness you desire, but mine took about 18 minutes until they were golden browned.
  10. Remember the scraps can be re rolled several times so there is very little waste here.
  11. Once the cookies have been baked and fully cooled you can prepare the marshmallow filling as follows
  12. MARSHMALLOW: In a small sauce pot bloom the gelatin in the water.
  13. After 5 minutes turn on the heat and add the sugar to the gelatin.
  14. Melt the sugar and dissolve the gelatin over a low flame, do not boil.
  15. Transfer entire contents to a mixer bowl fitted with a whisk attachment, add the corn syrup and whip on high speed until it is to resemble marshmallow.
  16. It will be cooled or slightly warm to the touch, white, fluffy and have almost tripled in volume.
  17. At this point you are to work quickly as the gelatin will begin to set once it gets cold.
  18. Transfer the entire mixture toa Pastry Bag fitted with a straight tube or a coupler with no tip inserted.
  19. Pipe the marshmallow onto one cookie and then sandwich with another cookie
  20. Dip in tempered chocolate
Notes
Store finished S'mores cookies in an airtight container for up to 1 week.

Freeze cookies airtight for up to 1 month
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Black and White Cookie

black-n-white-cookies

There seems to be a silent rating system by self proclaimed “bakery foodies” on the quest for the perfect Black and White Cookie!

It’s a deal breaker moment for many people who simply cannot forgive a bakery with an inferior Black and White!

Now I’ve always had a hard time rating these cookies, because I have to be honest, they were never my favorite!

I’ve always found them to be quite dry but what I have learned through my own quest for the perfect Black and White Cookie; the secret is ALL IN THE RECIPE!  DUH!

Since black and white cookies tend to border on being a cake AND a cookie; striking that perfect balance is essential.

So I think I have composed the best balance of cake to cookie in this recipe I am sharing here with you!

For all you Black and White connoisseurs out there, let me know your experiences and feelings when it comes to the good ol’ Black and White Cookie!

Can’t we all just get along!?!!

Now here in the video I will be showing you the “Part 2 Secret” to a perfect Black ‘n White Cookie, and that is the icing.

I want to introduce to you a bakery secret called Cube Fondant.

Not to be confused with Rolling Fondant for cakes.

This Cube Fondant is actually an ingredient and it can be used for so many different things and even BUTTERCREAM!! (All recipes will be provided if you decide to purchase the cube fondant from me CLICK HERE) *USA shipping only

You will see me using it here in the video below and it is a dream to work with for those who have had ill experiences with the confectioner’s sugar glaze we are used to working with. I know I did when I made Petit Fours at home!

Since it is only available to commercial bakeries and professionals I have missed it so much since I sold my bakery!

But I got my hands on some (50lbs of some!) and I will be more than happy to share it with  you!

So just click here if you think you will want to grab some for yourself. (USA shipping only)

If you do, all of your glazing projects will turn from nightmares to dreams in an instant!

Now of course you can still make a great Black and White Cookie with the good ol’ stand by confectioner’s sugar glaze and the recipe for that is listed below


Black and White Cookies
 
Prep time
Cook time
Total time
 
You will need 1 recipe of the glazing sugar below or 1lb Cube Fondant Purchased from me
Author:
Serves: 16
Ingredients
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar ¾ cup (150g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Extract ½ teaspoon
  • Whole Eggs 2 Large (100g)
  • Egg Yolks 2 Large (36g)
  • Cake Flour 1¼cup (150g)
  • All Purpose Flour ½ cup (63g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
Instructions
  1. Cream the butter with the sugar until light and fluffy about 5 minutes
  2. Combine the whole eggs and egg yolks with the extracts
  3. Sift the 2 flours together with the baking powder and salt
  4. Add the egg mixture in 3 separate additions and be sure to scrape the bowl between each addition to ensure a consistent mix.
  5. Add the flour mixture all at once
  6. Mix just until combined well.
  7. Since this is a cross between a cookie & a cake recipe it resembles a batter more than a dough
  8. I like to use a pastry bag to pipe onto a parchment lined sheet pan spacing about 2 inches apart to allow room for spreading. (You can use a 2 ounce cookie scoop also)
  9. Bake in a preheated 375 °F oven for 5 minutes, then lower the temperature to 350°F for the remaining 7-10 minutes.
  10. Bake cookies for approximately 12-15 minutes or until just starting to get a light color on the edges, be careful not to over bake or they will be very dry.
  11. Cool completely before icing.
Notes
Black and white cookies are best served fresh, as they can dry out quickly.

Store at room temperature in an airtight container for up to 4 days

You can freeze the un-iced cookies wrapped very well for up to 1 month, however I do not prefer this, since again this cookie is slightly more dry to begin with
CLICK HERE TO PURCHASE THE CUBE FONDANT

 

Confectioner's Sugar Icing
 
Prep time
Total time
 
First make the entire recipe below then divide in half and add the unsweetened chocolate to one half
Author:
Serves: Ices 16 cookies
Ingredients
  • Confectioners or Icing Sugar 3 cups (360g)
  • Whole Milk 5 Tablespoons (75ml)
  • Corn Syrup or Glucose Syrup 1 Tablespoon (15ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • **Unsweetened Chocolate 1 ounce (28g)
Instructions
  1. In a large mixing bowl place the sifted confectioner's sugar.
  2. In a small sauce pot or a in a microwaveable bowl combine the milk and corn syrup together and heat until hot to the touch.
  3. Add the vanilla extract to the milk mixture and then add the entire milk mixture to the confectioner's sugar and whisk until smooth.
  4. Ice the cooled Black and White Cookies as demonstrated in the video below and then add the melted chocolate to the remaining icing.
  5. Ice the other half of the cookie with the chocolate icing.
  6. The icing will set after just a few minutes.
 

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Twix Cookie Bars

twix-bars

Homemade Twix Cookie Bars are the BOMB!

I’ll be honest, I wasn’t quite sure if I could pull it off, I mean c’mon~ it’s hard to beat that awesome little candy bar!

Well, I hate to break it to ya Twix ~ But move over Gretchen’s Bakery can take it from here!

Totally flaky, crispy and buttery shortbread cookie base, loaded with creamy vanilla bean soft caramel and chocolate.

Also known as the Millionaire Shortbread to my friends across the pond….. just to give those outside of the USA an idea of what we are dealing with here….

This is no joke, TWIX is serious business……

Now here’s one thing I found interesting.

I started dipping the twix cookie bars in tempered chocolate since~ that’s what a Twix IS right?

Fully dipped and covered in chocolate. But upon eating several (and by several I mean about 11) I decided that I preferred the taste of the lightly coated Twix bar better than the fully dipped in chocolate Twix bar!!!!???

Weird right?! I know! Especially me! The chocolate lover extraordinaire!

The fully dipped chocolate one was just too much and it overpowered the delicate shortbread and the creamy soft caramel that make up the entire EVERYTHING about TWIX.

So of course, you should try it both ways and decide for yourself, but whatever you do~  I KNOW you are going to love this recipe!

*PS- Gluten Free folks~ this works perfectly with Gluten Free Flour Mix


Twix Cookie Bars
 
Grease a 9" X 12" pan with pan grease and line with parchment paper Preheat oven to 350°F
Author:
Serves: 4dz cookie bars
Ingredients
  • For the shortbread
  • All Purpose Flour 1½ cup (190g)
  • Unsalted Butter ¾ cup (170g)
  • Granulated Sugar ⅓ cup (67g)
  • Salt ¼ teaspoon
  • For the Caramel Layer
  • Granulated Sugar 1¼ cup (250g)
  • Sweetened Condensed Milk ⅔ cup (180g)
  • Water 7 Tablespoons (105ml)
  • Corn Syrup ½ cup + 3 Tablespoons (215g)
  • Unsalted Butter 7 Tablespoons (100g)
  • Salt ½ teaspoon (3g)
  • Vanilla Bean 1
Instructions
  1. First prepare the shortbread cookie base by creaming the sugar with the butter and salt just until combined, not light and fluffy.
  2. Add the flour all at once and mix just until combined.
  3. Turn the dough out into the prepared pan, the dough with be very crumbly and not very sticky, this is good.
  4. Press it into all the edges and roll it evenly. As you roll and press the dough together it will come together more than what it started out as (see video)
  5. Bake in preheated 350°F oven for approximately 20 minutes or until golden brown.
  6. Cool while you prepare the caramel as follows
  7. Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  8. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  9. Once it reaches 230°F add the butter and then bring to 243°F while stirring constantly
  10. When it gets to 243°F add the salt, remove the vanilla bean and then pour into the cooled shortbread cookie pan, spread to the edges.
  11. Allow to cool at room temperature for at least 4 hours or preferably overnight (at room temperature) uncovered until it is completely cooled, then you can wrap it loosely with some plastic wrap
  12. Spread the top of the cooled and set caramel with tempered chocolate, once it sets turn the entire bar out onto a cutting board (gently to avoid cracking the cookie base) then cut into desired portions.
Notes
Twix Cookie Bars are to be stored at room temperature for up to 2 weeks in an airtight container.

You can freeze them wrapped well for up to 2 months
 

 

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