Christmas M&M Cookies

Merry Christmas Eve! Here is a last minute cookie idea for your holiday baking.

One thing I have not been able to do much this month is bake. I've had a fairly busy month at work, and by the time I get home, baking is not what I want to do. It's kind of sad because Christmas cookie baking has always been one of my favorite traditions of Christmas. Sometimes it stinks being an adult and not having the time to do the things you want to do.

Okay, sorry about the pity party. This month has just flown by too fast for me to enjoy it! Thankfully I'll have a little time off these next couple of days and next week so I can do some late, holiday baking.

I did manage to bake these beautiful cookies for a Christmas party and Christmas program this last weekend. I decided to freeze an extra batch and baked some this afternoon for one our of Christmas dinners.

M&M cookies are one of my favorites and come in to a close second to my all time favorite: chocolate chip. For this recipe, I use my absolute favorite chocolate chip cookie recipe. I combine mini chips and holiday M&M's to create a beautiful Christmas cookie.

Christmas M&M Cookies

Ingredients

• 2/3 cup shortening
• 2/3 cup unsalted butter, softened to room temperature
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 cups unbleached, all-purpose flour
• 1 cup mini-chocolate chips
• 1-12 ounce bag holiday M&M baking bits

Directions

1. Preheat oven to 375 degrees. In a medium bowl, combine all dry ingredients. Set aside.
2. Using a hand or stand mixer (or a bit of elbow grease), cream butter and shortening together until combined. About one minute. Add the sugars and cream for an additional 3 minutes or until the mixture is light and fluffy. Stir in the eggs and vanilla and mix until incorporated and fluffy. Stir in dry ingredients until combined, do not over mix. Fold in the chocolate chips and M&M's
3. Roll cookie dough into tablespoon size balls. Place on a cookie sheet lined with parchment paper, spacing them 2 inches apart. Bake for 8-10 minutes or until lightly golden around the edges. Let cool on the cookie sheet for 1-2 minutes. Move cookies to a wire baking rack to cool.

Yields: About 5 dozen cookies

 Thank you for visiting and reading my blog! I appreciate all of my Tasteful Cuisine followers.

I hope you have a very Merry Christmas! 

Here is another Christmas cookie favorite...

Christmas Trees 

 

Brown Butter Chocolate Chip Cookies

Thick, gooey, chocolate chip cookies with a deep, brown butter flavor. These chocolate chip cookies are unlike any traditional chocolate chip cookie you've ever had!

We had two gatherings over the weekend. We recently joined a young marrieds small group through our church. We had a our third meeting Friday night and the meal theme was Mexican. I spent Thursday night making the enchiladas, all I had to do Friday when I got home from work was pop them in the oven to bake. Saturday we another get together with a young adult group from our church. We were having a cookout so the food theme was a little simpler. I decided to keep it simple since I had spent so much time making enchiladas the nights before. I whipped up a batch of these delicious cookies and had dessert done in no time.

I feel that I've gone overboard with the chocolate chip cookies recipes on my website. I looked back and realized this is the only cookie recipe I've posted. I am unapologetic-ally posting another one--because I feel you can never have too many chocolate chip cookie recipes!

I came across this recipe several months ago, but had yet to try it. I typically fix one of my other chocolate chip recipes (recipes here and here) instead of trying a new one. I aim to always improve my recipes and I realize, I need to do that by trying others. This recipe is unlike any other I've seen. Most recipes cream softened butter into brown and white sugars. This recipe not only melts the butter, but browns the butter as well. The browning adds a depth of flavor you don't get any other way. I almost want to call these cookies, "caramel chocolate chip" as the batter has the appearance of a rich caramel.

The recipe is pretty self explanatory, except for the browning part. You need to start with a cold skillet, add ten tablespoons of unsalted butter, and melt it over medium-high heat. Once the butter is completely melted, begin to swirl the pan so that the butter moves constantly, allowing for even browning. The butter will begin to  pop a little so you will want to stand back. The process takes about 3-5 minutes or until the butter is a deep brown color. Once you had a good color, pour the melted butter into a heat-proof mixing bowl. Add in the remaining 4 tablespoons of butter and gently stir until melted (be careful, the butter is really hot!). Add sugars, salt and vanilla and whisk until incorporated. Add in the egg and egg yolk and mix for 30 seconds. Allow the mixture to sit for 3 minutes, then repeat the process two more times. This resting and mixing part is crucial as it allows for the sugars to melt and incorporate, and for the flavor to develop. After whipping together, the batter will be smooth and shiny, with an velvety like texture.

Once you are finished with that step, you are ready to mix in the flour, baking soda and chocolate chips. It is crucial to refrigerate the cookie dough before using. Actually, it is best to refrigerate any cookie dough for at least a few hours before using (overnight is best). I didn't plan ahead well and only got to chill mine for an hour and a half. I sped up the process by sticking in the freezer for about 20 minutes and then into the fridge for the remainder of the time. Refrigerating allows the flavors to come together and keeps the cookies from spreading out too much when baking.

I made my cookies slightly smaller than the original recipe. The original calls for 3 tablespoon of dough and I made them one and a half tablespoons. I like smaller cookies because I don't feel as guilty about eating two or three of them at a time.

Yeah, I know that makes no sense...

I also like to make smaller cookies when I am taking them a get-together (as I did these on Saturday). Bake them until they are lightly browned around the edges. Allow them to cool slightly on the pan before transferring to a rack.

The cookies were a hit and the full plate I took to the dinner, was empty by the end of the night!


Browned Butter Chocolate Chip Cookies

Ingredients

• 14 tablespoons unsalted butter
• 1/2 granulated white sugar
• 3/4 cup packed, dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 1 whole egg  + 1 egg yolk
•  1/2 teaspoon baking soda
• 1 3/4  cup unbleached all-purpose flour
• 1 1/2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees. Adjust oven rack to middle position. Line two cookie sheets with parchment paper(or baking mats, if using).

2. In a medium bowl, whisk together the flour and baking soda. Set aside. In a medium skillet, melt 10 tablespoons of butter over medium-high heat until completely melted. Continue cooking over medium heat, swirling pan to ensure even browning. Cook until butter is golden brown and has a nutty aroma, about 3 minutes. Transfer melted butter to heat-proof mixing bowl. Stir in remaining 4 tablespoons of butter until melted.

3. Add both sugars, salt and vanilla to melted butter and whisk until fully incorporated. Whisk in egg and egg yolk and whisk until smooth with no lumps remaining, about 30 seconds. Let mixture stand for 3 minutes. Repeat process of resting and mixing two more times, until batter is thick, smooth and shiny. Using rubber spatula, stir in flour mixture until incorporated, about 1 minute. Carefully stir in chocolate chips and just mix until incorporated and no flour pockets remain.

4. Chill dough for at least 2 hours, overnight is best. Shape dough into balls measuring 1 1/2 tablespoons. Arrange on cookie sheet 2 inches apart. Bake 10-12 minutes rotating sheet halfway through baking for even browning. Bake  until edges are lightly browned, and centers are set but still soft. Allow to cool slightly on cookie sheet before transferring to wire rack. Cool before serving.


Adapted from America's Test Kitchen   

Oatmeal Creme Pies

Homemade oatmeal cookies with a rich, creamy filling. These creme pies quickly become a new favorite in my house!

I came across this recipe on Sally's Baking Addiction and knew I had to try them right away. The oatmeal creme pie was one of my favorite Little Debbie snacks. Of course, I knew a homemade version would be even better!

I made very little changes to the recipe. My only major change was to the filling. The original called for all butter, which makes the filling rich and soft. I decided to use a combination of butter and shortening to add a little more structure. Either way is delicious, it just depends on your preference.

I did make my cookies slightly smaller than the original recipe. I measured each cookie by 2 tablespoonfuls. A little smaller so that I could have more cookies, but still the perfect size.

The oatmeal cookie is one of the best I've had. The addition of molasses and cloves add extra depth and richness. Dark brown sugar is used for maximum moisture and flavor. If you don't want to make creme filling, the cookies by themselves are fantastic.

Now I want another cookie...and they're all gone...


Oatmeal Creme Pies 

Ingredients

Cookies

• 1 1/4 cups unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup dark brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 tablespoon dark molasses
• 1 1/2 cups all-purpose flour
• 1/2 teaspoons salt
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground gloves
• 3 cups quick-cooking oats

Filling

• 6 tablespoons unsalted butter, softened
• 2 tablespoons shortening
• 3 cups powdered sugar
• 3 tablespoons heavy cream
• pinch of salt

Directions

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside.

2. Using a stand or hand mixer, cream butter and sugars on medium speed until light and fluffy. Add the egg, vanilla and molasses and continue mixing; scraping down sides as needed.

3. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, cloves and oats. Slowly add to the wet ingredients and mix until combined. Scrape bowl with a rubber spatula to mix in any remaining flour/ingredients.

4. Form into round balls, two tablespoons in measurement. Drop onto cookie sheet, two inches apart. Bake for 8-10 minutes; until lightly browned around edges. Allow cookies to cool on cookie sheet for 3 minutes then move to wire cooling rack. Cool Completely.

Filling:

1. Using a hand or stand mixer, beat softened butter and shortening on medium speed for one minute. Add the powdered sugar and beat for another 1-2 minutes. Add vanilla, cream, and pinch of salt. Mix for 5 minutes until light and fluffy scraping down sides as needed. Add more cream if filling is too thick, one teaspoon at a time.

2. Spoon 1-1.5 tablespoons of filling on bottom side of half of the cookies. Top with the remaining cookies.

Yields: 18-20 creme pies

Adapted from Sally's Baking Addiction

The BEST Chocolate Chip Cookie

We are a house divided when it comes to chocolate chip cookies. My husband loves these New York Times cookies, but I think this recipe is the best.

Of course, you can never have too many chocolate chip cookies recipes. Since they are the greatest cookie on earth.  

Just my personal opinion...

I based this off a recipe we used growing up. It's from an old church cookbook that my mom owns. I've made this recipe so many times I have it memorized. I made changes I thought were necessary to get the best cookie. I increased the amount of brown sugar because I think it adds the necessary moisture and flavor. I also use both baking powder and baking soda to get the best lift. Many times cookies spread out too much, are too flat, or too thick and look like little balls instead of cookies. Both ingredients added give the cookie the correct texture without being too thick or thin.

Ingredients

• 2/3 cup shortening
• 2/3 cup unsalted butter, softened to room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 cups unbleached, all-purpose flour
• 12 ounces semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees. In a medium bowl, combine all dry ingredients. Set aside.

2. Using a hand or stand mixer (or a bit of elbow grease), cream butter and shortening together until combined. About one minute. Add the sugars and cream for an additional 3 minutes or until the mixture is light and fluffy. Stir in the eggs and vanilla and mix until incorporated and fluffy. Stir in dry ingredients until combined, do not over mix. Fold in the chocolate chips.

3. Roll cookie dough into tablespoon size balls. Place on a cookie sheet lined with parchment paper, spacing them 2 inches apart. Bake for 8-10 minutes or until lightly golden around the edges. Let cool on the cookie sheet for 1-2 minutes. Move cookies to a wire baking rack to cool.

Yields: About 5 dozen cookies

From: Tasteful Cuisine and adapted from an old church cookbook recipe

Christmas Trees

Small, crisp, almond flavored press cookies. So simple and fun to make!

The dough can be tricky but there a few key elements to make the best dough. Use a good quality vegetable shortening and cream well with granulated sugar. Once it's light and fluffy, add the egg, almond extract (I use imitation because of food allergies) and food coloring. Blend for another minute or two, until the eggs are blended well and dough has a little bit of volume. Sift the dry ingredients together and add to the wet ingredients. The dough needs to be slightly sticky in order to press properly.

Load your cookie press and press away!

My favorite Christmas memory is baking cookies with my mom. I loved making press cookies and sugar cookies. What is your favorite Christmas cookie to make?





Christmas Trees
from Mirro Cookie Press Recipes

1 cup vegetable shortening
3/4 cup granulated sugar
1 egg
1 tsp almond extract
2 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 salt
Green food coloring
Water, if needed

1. Sift dry ingredients together; set aside. Using a stand or hand mixer, cream shortening till light and fluffy. About 5 minutes. Beat in egg, green food coloring (I used ten drops) and almond extract. Add dry ingredients to wet and mix until dough comes together.

2. Fill cookie press and form cookies onto an non-stick, cookie sheet. Sprinkle with red or green sugar, if desired. Bake at 375 degrees for 7-8 minutes. Let cool slightly on cookie sheet and transfer to cooling rack.

Yields: 6-7 dozen cookies.

New York Times Chocolate Chip Cookies

Chocolate chip cookies have to be my favorite sweet treat. They're addictive! I recently came across this recipe via Pinterest. I had heard of "The New York Times" cookie recipe before but had never tried it. I'm always interested in trying new chocolate chip cookie recipes so I figured I would give this a shot. The cookies are crispy on the outside, and soft on the inside. The recipe suggests adding a sprinkle of sea salt on the top of each cookie. I thought it may be weird but it actually gives it a nice sweet/salty combination.



New York Times Chocolate Chip Cookies
from The New York Times

Ingredients:

• 2 Cups minus 2 tablespoons Cake Flour
• 1 2/3 Cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon coarse salt (I used sea salt; original recipe calls for 1 1/2 teaspoons)
• 2 1/2 sticks (1 1/4 cups) of butter, softened
• 1 1/4 cups packed brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 24 ounces semisweet chocolate chips (Original recipe calls for 20 ounces, I had a 24 ounce bag so what's an extra 4 ounces?)

Sift dry ingredients in a bowl, set aside.

Using a stand mixer with paddle attachment*, cream butter and sugars together until light in color and fluffy. About 5 minutes. Reduce speed and beat in eggs, one at a time and mix well. Stir in vanilla. Slowly add the dry ingredients and mix just until combined, about 10 seconds. Stir in chocolate chips. Refrigerated dough for minimum of 24 hours and up until 72 hours.

Preheat oven to 350 degrees and line cookie sheet with parchment paper. Scoop 2 tablespoonful** of cookie dough  onto cookie sheet for each cookie. Lightly sprinkle the cookies with sea salt and bake for 15-18 minutes until golden brown. Allow cookie to cool on cookie sheet slightly, transfer to wire rack and cool, or eat warm!

*I used my Kitchen Aid Stand mixer. You can use any stand mixer, hand mixer, or beat by hand.
**original recipe calls for 3.25 ounces balls and cooking for 18-20 minutes. I like slightly smaller cookies so I opted for 2 tablespoons of dough.

Helpful Tip: This cookie recipe makes a lot of cookie dough. Too much for just my husband and I alone. I bake about half the dough and froze the rest for a later use. I prepared the balls of dough and froze on cookie sheet lined with parchment paper. Once frozen, I put the cookie dough in a gallon size freezer bag. A week later, I needed a quick snack to take to a friends house and I whipped these out in no time!