Smoked Cheese Cookies

If you hear “cookie,” your brain probably goes to sweets. But savory cookies are a thing. And they’re a very, very good thing, at that. I found this gem in the Dorie’s Cookies cookbook, which I highly recommend. It’s a great mix of savory and sweet recipes, covering all types of cookies. From biscotti to brownie drops, Dorie’s got you covered.

IMG_4745This is the first recipe I made from Dorie’s book, and what a winner it is. These cookies live up to every bit of their name: smoky, cheesy and buttery too. I started telling people they were like “biscuit tops.” I mean…if muffin tops can be a thing, why not biscuit tops, too?

These go great with wine, with more cheese, or even with a square of chocolate. They’re the perfect thing to bring to your next dinner party, or wine and cheese night. I put them out at a party and then walked away…forgetting that people would be surprised to bite in and find cheese, rather than a sweeter flavor. I didn’t hear any complaints though—these were nibbled up in no time!

Smoked Cheese Cocktail Cookies

Original recipe: Dorie’s Cookies, by Dorie Greenspan. I’ve rewritten things a bit and added commentary.

Yield: ~45 cookies

Suggested equipment: Food processor

Total Time: ~2 hours

Cook Time: 18-20 minutes

Ingredients

  • 1 ¼ cups flour
  • ¼ tsp black pepper
  • Pinch of cayenne pepper
  • 4 oz cubed, smoked Gouda (mine was about 3/4 a cup in the end)
  • ¾ tsp fine sea salt
  • 2 oz shredded, sharp cheddar cheese (mine was about 3/4 a cup in the end, though the original recipe says it will be 1/2 cup lightly packed)
  • 1/2 cup unsalted butter, cold and cut into ½ inch pieces

Instructions

Make your dough

  1. Put your butter, Gouda, cheddar, cayenne, salt and pepper in your food processor. Pulse until the butter is coarsely chopped, and the mixture forms into small clumps.
  2. Add the flour, then pulse again until larger clumps form.
  3. Line a work surface, then turn your dough out on it. Knead the dough until it comes together into a big piece.
  4. Split your dough in half, and form each half into disks.
  5. Roll each disk out between two sheets of wax paper until the disks are about 1/4 inch thick. Freeze for at least an hour, or until the dough is very firm.

Bake your cookies

  1. Preheat your oven to 350F, and line baking sheets with parchment paper.
  2. Work with one disk of dough at a time. Use a 1 1/2 inch cookie cutter or the rim of a glass to stamp circles out in your dough. Place the circles at least 1 inch apart on your baking sheets.
  3. Bake the cookies 18-20 minutes. Mine were perfect at 19! You know they’re done when they look lightly golden on top, and they’ve just firmed up a bit.
  4. Let the cookies cool on their baking sheets for 3 minutes, then transfer to a wire rack to cool completely.

Store baked cookies for a couple days in a closed container, at room temp. You can freeze the dough for a couple weeks if you wrap it in plastic.

 

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Cornflake Marshmallow Chocolate Chip Cookies

Back in 2010, I spent a whirlwind winter weekend in NYC. I don’t remember many details about that trip—but I do know it was the first time I went to Milk Bar.

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Christina Tosi’s Milk Bar is a NYC institution. Tosi is famous for her treats like Cornflake Cookies, Cereal Milk Soft Serve and naked Birthday Cakes. I’d heard rave reviews from friends who lived in NYC, and couldn’t wait to try it for myself. So we ordered a lot: some soft serve, a couple cookies and a truffle on the side. Everything was great, but the cookies stood out the most. Over the years, I tried more flavors whenever I happened to pass by a Milk Bar. And then I found this recipe, and decided to recreate the Milk Bar goodness for myself.
These Cornflake Marshmallow Chocolate Chip Cookies are truly something else. My
 tasters compared them to a caramelized Rice Krispie treat—but better! They’re salty but sweet, chewy but crunchy…and highly addicting.
I used an adapted recipe from Butter with a Side of Bread, and my cookies turned out great. Note that they spread a lot while baking, so make sure to allow space on your cookie sheet!

Cornflake Marshmallow Chocolate Chip Cookies

Original recipe: Butter with a Side of Bread I’ve rewritten things a bit and added commentary. 

Yield: ~36 cookies

Suggested equipment: Mixer

Total Time: 3.5 hours, including chill time

Cook Time: ~15 minutes

Ingredients

Cornflake crunch

  • 5 cups cornflake cereal
  • 1/2 cup milk powder (I got mine from Bob’s Red Mill)
  • 3 tbsp sugar
  • 1 tsp salt
  • 9 tbsp butter, melted

Cookies

  • 1 cup butter, at room temperature
  • 1 1/4 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp salt
  • 3 cups cornflake crunch
  • 1 cup mini chocolate chips
  • 1 cup mini marshmallows

Instructions

Make your cornflake crunch

  1. Preheat your oven to 275F
  2. Pour your cornflakes into a medium bowl, then use a cup to crush them into bits
  3. Add the milk powder, sugar and salt
  4. Toss the whole mixture
  5. Add your melted butter, and toss the mixture again. As you mix, you’ll bind the ingredients together into little clusters
  6. Line a cookie sheet with parchment, and spread your cornflake clusters onto the pan
  7.  Bake for 15-20 minutes. Start checking around 15 to see how things look—you don’t want burnt clusters! When they’re ready, they’ll smell buttery and look toasted. They’ll get a bit chewier as they cool
  8. Let the crunch cool completely before you use it in your cookies. You can make the crunch ahead of time, too. It will stay fresh at room temp for about a week, and will last about a month if you put it in the freezer or fridge.

Make your dough

  1. Use a mixer to cream your butter, sugar and brown sugar. Use the medium-high setting for about 2-3 minutes
  2. Scrape your bowl, then add in the egg and vanilla. Beat again, 7-8 minutes
  3. Turn down your mixer to low. Add in the flour, baking powder, baking soda and salt. Mix only until it comes together as a dough—should be about a minute
  4. Stir in your cornflake crunch and mini chocolate chips by hand
  5. Portion your dough into 1/4 cup balls
  6. Flatten each dough ball, and place 2 mini marshmallows in the middle.
  7. Refrigerate your dough balls for at least an hour. This keeps the dough from spreading, so don’t skip this step!

Bake your cookies

  1. Preheat your oven to 365F
  2. Line a cookie sheet with parchment paper
  3. Place your dough balls at least 4 inches apart on the cookie sheet
  4. Bake your cookies 11-16 minutes. Mine took 13. You’ll know they’re done when the cookies are puffed, crackled and spread out
  5. Cool completely before serving. These will keep well for a few days in an airtight container

 

Milky Way Chocolate Chip Blondies

For friends’ birthdays, I like to ask about their favorite flavors and surprise them with a special treat. Sometimes I try to fly under the radar and just pepper food questions into normal conversation so they don’t suspect what I’m up to. Other times…I’m way more obvious about it and literally ask people to send me their favorite flavors.

DSC07981That’s the kind of questioning that led to these awesome blondies. One of my friends said she really loved Milky Way candy bars–and I couldn’t resist finding a way to bake with them.

Lucky for me, Crazy for Crust had already thought about this. I used her recipe for Milky Way Chocolate Chip Blondies, but cut the caramel chips. I’m a huge fan of recipes that use a ton of flavors but for some reason, the caramel chips felt like too much going on.

These bake up beautifully, with a classic blondie top and a really nicely textured middle layer of caramel, chocolate and nougat. The Milky Way candy bars melt into a wonderful flavor combo and take these bars to the next level.

I never would have thought to bake with Milky Ways since I don’t really eat them–so thanks to the friend that inspired this!

Milky Way Chocolate Chip Blondies

Original recipe:  Crazy for Crust. I’ve rewritten things a bit and added commentary. 

Yield: ~30 bars

Suggested equipment: Mixer

Total Time: ~1 hour

Cook Time: ~25 minutes

Ingredients

  • 2 cups light brown sugar, packed firmly into your measuring cup
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups flour
  • 1/2 cup milk chocolate chips
  • 15 Fun Size Milky Way candy bars, chopped into pieces

Step by Step Directions

  1. Preheat your oven to 350F
  2. Line a 9×13 pan with foil and spray it with nonstick cooking spray
  3. Use the paddle attachment on your mixer cream your brown sugar and butter
  4. Add eggs and vanilla, then beat until combined
  5. Add baking powder, salt and flour. Mix until combined
  6. Stir in the chocolate chips and chopped Milky Way bars
  7. Press your dough into the prepared pan. The dough can get sticky, but you can spray your hands with cooking spray so the dough doesn’t stick as much while you’re trying to spread it
  8. Bake for about 22-25 minutes. Keep a close eye on these blondies–you don’t want to overcook them! The center will still jiggle a bit when the bars are done, but they’ll firm up as the bars cool
  9. Let the bars cool completely before slicing them into pieces

These keep for a few days in an airtight container, or you can freeze them to save the goodness for longer.

 

Wassail Chocolate Chunk Cookies with Orange Glaze

I really hate wasting specialty ingredients. Whenever I buy something special for one recipe, I try to find other recipes that’ll use it up. Sometimes that’s easy: leftover rosemary goes into cookies, or leftover molasses becomes Gingerbread Waffles.

But sometimes…it’s a little trickier. Enter wassail. Wassail is a mulling spice blend that’s most commonly used for mulled cider, spiced wines and other wintry drinks. It makes drinks seem extra cozy and special in colder months, and it’s probably responsible for your favorite winter drink.

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Once you’re done making drinks, though, it’s not really clear how to use up the rest of your mulling spices. I spent a good amount of time looking for a recipe that used wassail as an ingredient. I literally only found this one recipe, for the cookies you see here today.  I didn’t know what to expect…but man, are these good cookies! Melanie of Melanie Makes definitely cracked the wassail baking situation. She figured out that wassail would be a great flavor complement to orange, chocolate and even Blue Moon beer. These cookies may sound complicated, but the final flavor profile is pretty incredible. The cookies have a slightly malted taste, generous bites of chocolate, and a fruity, fresh finish from the glaze.

So after you go caroling this year and sip up your cider…why not use leftover wassail for some cookies? I promise you’ll be glad you tried it. I left some cookies unglazed out of curiosity, but definitely recommend adding the glaze if you can snag some oranges. It adds a nice layer of flavor!

Wassail Chocolate Chunk Cookies with Orange Glaze

Original recipe: Melanie Makes. I’ve rewritten things a bit and added commentary. 

Yield: ~36 cookies

Suggested equipment: Mixer

Total Time: ~1.5 hours

Cook Time: 12 minutes

Ingredients

For the cookies

  • 12 oz Blue Moon beer
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tbsp wassail (I used this blend from Rodelle but you can sub in another brand)
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips (I used semi-sweet)

For the glaze 

  • 1 cup powdered sugar
  • 1-2 tablespoons orange juice

Instructions

Make your cookies

  1. Pre-heat your oven to 375F
  2. Put your beer in a small saucepan, and turn it up to medium-high heat. Cook the beer until it’s reduced–you want 1/4 of a cup left. It might be sort of hard to tell the quantities, so you can always pour in more beer than the recipe calls for and just measure out 1/4 cup when it’s reduced a bit
  3. Use your mixer to cream the shortening, brown sugar and granulated sugar
  4. Add eggs and vanilla. Beat until fluffy
  5. Pour in the beer, and mix until the ingredients are combined
  6. Add your wassail, flour, salt and baking soda. Mix to combine, but don’t overmix
  7. Stir in your chocolate
  8. Scoop balls of dough onto lined baking sheets
  9. Bake for 10-12 minutes. They should start to firm up a bit, but still be a bit soft in the centers
  10.  Let the cookies cool on the sheets for a few minutes, then move them to a rack to finish cooling

Glaze your cookies 

  1. Once the cookies are totally cool, whip up your glaze!
  2. Whisk your powdered sugar and orange juice until they’re combined and smooth. The glaze will be white and a bit sticky looking when it’s ready
  3. Drizzle glaze over the cooled cookies. Let the glaze set before you package up or transport the cookies

Lemon Crinkle Cookies

Last weekend I co-hosted my annual cookie swap with my friend Mimi. I always go a bit overboard. I know the whole point is to share and trade cookies. And yet…I inevitably make way more cookies than I should. This year, I made four different kinds. Necessary? No way. But satisfying? Heck yes.

These Lemon Crinkle Cookies made it onto my baking list because they’re dairy free.  I have a couple friends who can’t eat dairy, so I always try to include a dairy free recipe at my parties. I liked that these cookies used olive oil instead of butter, and expected that the lemon-olive oil combo would be a great flavor profile.

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Honestly, these cookies were even better than I expected. They’re slightly tart, slightly sweet, and have a soft, pillowy texture. You roll them in both granulated sugar and powdered sugar for that crinkle top. They’re a truly great cookie–and they went real fast at the swap. I wish I’d made a double batch! The original recipe comes from an olive oil brand and calls for flavored oil, but I swapped in a standard light olive oil instead.

IMG_6817Make sure to allow a couple hours for the dough to chill. Mine was pretty easy to deal with until the final few cookies, because the dough started to hit room temp again and got a little messier to work with. You could always split the dough in two, and keep half in the fridge until you’re really ready for it.

Lemon Crinkle Cookies

Original recipe: Colavita. I’ve rewritten things a bit and added commentary.

Yield: ~24 cookies

Total Time: ~2.5 hours

Cook Time: 10 minutes

Ingredients

For the dough 

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt (you can use regular salt too)
  • 2 large eggs
  • 1/3 cup light olive oil
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

For the topping 

  • 1/2 cup granulated sugar

  • 1/2 cup powdered sugar

Instructions

Make your dough 

  1. Whisk your flour, baking powder, baking soda and salt together
  2. In a separate bowl, whisk your eggs, 1 cup of granulated sugar, olive oil, lemon juice, lemon zest and vanilla
  3. Add the flour mixture in spurts, mixing the dough with a spatula until it’s fully combined
  4. Cover the dough with plastic wrap and chill for at least a couple hours

Bake your cookies

  1. Heat your oven to 350F and line cookie trays with parchment paper
  2. Put granulated sugar in one bowl, and powdered sugar in another
  3. Roll dough into tablespoon-sized balls. Dip each ball in the granulated sugar, pressing to coat. Then roll the ball in the powdered sugar
  4. Place your dough balls on the cookie tray, leaving space between the balls so the cookies can spread as they bake
  5. Bake for 5 minutes, then rotate the pan and bake for another 5-7 minutes. Mine took 10 minutes to bake through
  6. Cookies are done when they’re cracked on top and a nice puffy shape
  7. Let cookies cool on the tray for a few minutes, then move them to a rack to finish cooling

Lavender White Chocolate Chip Cookies

When you think about New Mexican cuisine, lavender probably isn’t the first thing that comes to mind. The state is better known for its chile laden cuisine.

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And yet, on my recent trip to New Mexico, lavender played a crucial supporting role. Our whole trip was fabulous, from the art galleries of Santa Fe to the beautiful vistas of Taos and gypsum sand dunes down south. But one of my most treasured memories comes from our very first night of vacation, which we spent at a lavender farm called Los Poblanos.

Los Poblanos is on 25 acres of land just outside Albuquerque. It’s surrounded by gorgeous lavender fields, vegetable gardens and tons of beautiful foliage. Our room in the “Field” section looked out to growing lavender, fall leaves and beautiful mountains in the distance.

We were lucky to stumble on this place. Fittingly, I found it because of its reputation for amazing cuisine. I stumbled on their restaurant’s page first, then decided to book the night at their hotel, too. It was completely, totally worth it. Both our dinner and breakfast were fresh, flavorful, memorable meals. And of course, they make sure to work lavender into their menu. At dinner alone, I had a lavender margarita and lavender peach gelato!

IMG_4453My mind has been on lavender since that stay and I’ve been dreaming of these Lavender White Chocolate Chip Cookies. This is definitely one of my favorite recipes I’ve made in 2017. Lavender adds a floral hint to the dough, subtle but distinct. It pairs really well with white chocolate, and the sea salt on top is the perfect finishing touch.

Someday, I hope to make it back to Los Poblanos. Until then, I’ll just have to content myself with a plate of these cookies, and beautiful memories.

Lavender White Chocolate Cookies

Original recipe: Spache the Spatula. I’ve rewritten things a bit and added commentary.

Yield: ~24 cookies

Suggested equipment: Food processor

Total Time: ~45 min

Cook Time: ~12 min

Ingredients

  • 2 1/2 cups flour
  • 2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 2 tsp culinary lavender (I bought mine at World Market)
  • 8 tbsp unsalted butter, at room temp
  • 6 tbsp vegetable shortening
  • 1 large egg at room temp
  • 1 extra large egg yolk, at room temp
  • 1 1/2 cups white chocolate chips or chunks
  • Sea salt to sprinkle on top

Instructions

  1. Grab a small bowl, then combine the flour, cornstarch, baking soda and salt. Set that bowl aside
  2. Throw your sugar and lavender in your food processor. Process the mix for about 10-20 seconds to chop the lavender into really small pieces. Sugary “smoke” will start coming up out of the top of your processor as you grind the mixture together—totally normal!
  3. Use an electric mixer to beat the butter, shortening and sugar-lavender mix on medium-high for about 3 minutes
  4. Add the egg and egg yolk, then beat for another 3 minutes, or until the mixture is fluffy
  5. Add your flour mixture, and beat on low until it’s all combined
  6. Stir in your chocolate by hand
  7. Line cookie sheets with parchment paper
  8. Scoop dough onto the sheets, about an inch apart
  9. Preheat your oven to 375F. While it’s preheating, throw your cookie sheets in the freezer so the dough can firm up a bit
  10. Once the oven is ready, start baking sheets of cookies! Bake about 11-13 minutes (mine took 12). They’ll look a little undone, but will set as they cool
  11. Throw the cookie sheets on a cooling rack, and immediately sprinkle them with sea salt
  12. Cool the cookies on their sheets for about 10 minutes, then move the cookies straight to a rack to finish cooling

 

Caramel Apple Butter Snickerdoodles

I first made apple butter snickerdoodles in the fall of 2014. I liked them so much, I made them again a couple weeks later for a fall-themed potluck. And then…they fell victim to my tendency to try new recipes. I thought about them every fall, but always ended up making something new instead.

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This year, I decided it was time to change that. But I also had a new idea: what if I mixed caramel bits into the batter? Caramel apple is such a classic flavor, after all. I’d never mixed caramel and apple butter together before, but I had a feeling it’d be great.

It turns out caramel bits were a really good idea. They add another layer of flavor to an already great cookie, taking it up just one more notch. The base of this apple butter snickerdoodle is pure delight. It’s a cakey cookie, with a subtle apple flavor. You mix apple butter right into the dough, then mix in the caramel bits, and roll the cookies in a cinnamon sugar mix before you bake them. That adds up to a delicious pillows of apple butter goodness, with a hint of cinnamon and a bit of chewy caramel.

Make sure to allow time to chill this dough so it doesn’t spread during baking. These cookies stay fresh for a few days in an airtight container, and freeze nicely too.

Caramel Apple Butter Snickerdoodles

Original recipe: Crazy for Crust. I modified it and rewrote things a bit. 

Yield: 36 cookies

Suggested equipment: Mixer

Total Time: ~4.5 hours (including chill time)

Cook Time: 14 minutes

Ingredients

For your dough 

  • 3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup apple butter (any brand will do!)

For your cinnamon sugar

  • 1/3 cup granulated sugar
  • 1 tsp cinnamon

Directions

Make your dough 

  1. Whisk the flour, baking powder and salt in a medium bowl
  2. Using your mixer, cream butter and 1 1/4 cups sugar until fluffy
  3. Mix in your eggs, vanilla, 1/2 tsp cinnamon and the apple butter. Beat until it’s just mixed
  4. Add in your flour mixture, and mix the whole thing until it’s blended together
  5. Throw your dough in the fridge to chill for at least 4 hours. This keeps your cookies from spreading, so you don’t want to skip this step!

Bake your cookies 

  1. Preheat your oven to 350F and line cookie sheets
  2. Mix 1/3 cup sugar and 1 tsp cinnamon in a small bowl so it’s fully combined
  3. Scoop a ball of dough, roll it in the cinnamon sugar and place it on your baking sheet. Repeat until you’re out of dough!
  4. Bake your cookies 12-14 minutes. Mine were perfect at 14 minutes, but make a call depending on how you like your cookies
  5. Let the cookies cool for a few minutes on the cookie sheets, then move them to a wire rack to cool completely
  6. Store the cookies in an airtight container at room temp, or freeze for later