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.


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


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


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.


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


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


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.


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


  • 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


  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.


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


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


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



Brownie Bit Cookies

Can’t decide whether you want a cookie or a brownie? Have I got a treat for you!

img_0453These chewy cookies boast more than chocolate chips: there are also chewy brownie bits. Start with a cooled batch of brownies. Then you whip up a batch of cookie dough, crumble the brownies into bits, and fold those bits right into the dough.

This recipe takes longer than most, since you have to bake brownies all the way through and then bake a batch of cookies too. But you can totally save time by making semi-homemade brownies, or even buying some at the store. You could definitely use store-bought cookie dough, too. Makes no matter: you’ll end up with great cookies regardless. Every bite into these beauties rewards you with buttery dough, chocolate chips and fudgy brownie. Plus, you should have extra brownies left over…so that’s a win, right?

Brownie Bit Cookies

Original recipe: Two Peas and Their Pod. I’ve rewritten things a bit and added commentary. 

Yield: ~30 cookies

Suggested equipment: Mixer

Total Time: ~2 hours

Cook Time: 40 minutes



  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch-process cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1 tbsp vanilla extract
  • 4 large eggs, at room temp
  • 1 1/2 cups flour
  • 2 cups chocolate chips


  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt (regular salt is fine if you don’t have sea salt)
  • 1 cup unsalted butter, at room temp
  • 1/2 cup granulated sugar
  • 1 1/2 cups light brown sugar
  • 2 eggs, at room temp
  • 2 tsp vanilla extract
  • 1 1/2 cups brownie chunks
  • 1 1/2 cups chocolate chips
  • Extra sea salt to sprinkle on the cookies


Make your brownies

  1. Preheat your oven to 350F
  2. Use a medium, microwave-safe bowl to melt the butter. Use 30-second increments until the butter is fully melted
  3. Add your sugar and stir to combine
  4. Microwave the mixture until it’s hot, but not bubbling. Keep an eye on it, and stop microwaving once it’s shiny
  5. Stir in your cocoa, baking powder, salt, espresso powder and vanilla
  6. Whisk the eggs into the batter, stirring until it’s totally smooth
  7. Line a 9×13 pan with foil, and spray with nonstick spray
  8. Pour your batter into the pan. Bake about 28-30 minutes, until a toothpick comes out clean or with just a few moist crumbs. Your edges will look set, but the center will still look pretty moist
  9. Let the brownies cool completely, then chop them into bite sized bits so they’re ready to go for your cookies. Measure as you go, because you’ll have leftover brownies and can just keep the rest in the pan for later. You only need 1.5 cups of chunks for the cookies!

Make your cookies

  1.  Preheat your oven to 350F
  2. In a medium bowl, whisk your flour, baking powder, baking soda and salt
  3. Use your mixer to cream butter, sugar and brown sugar for about 3 minutes
  4. Add your eggs and vanilla, then mix again until it’s fully combined
  5. Set the mixer to low, and slowly mix in your dry ingredients. Only mix until it’s combined—the dough is a little runny so you might be tempted to keep going, but don’t overmix the dough!
  6. Add your chocolate chips and brownie chunks, and stir one more time. I like to do this part by hand so I can keep an eye on mix-in distribution and size!
  7. Line baking sheets with parchment
  8. Use about two tablespoons of dough per cookie, and place onto the baking sheet. You can sprinkle the tops with sea salt if you want (definitely recommend this!)
  9. Bake about 10-12 minutes, until the edges are turning a golden brown
  10. Let the cookies cool on the baking sheet for a few minutes, then move them to a cooling rack to cool completely

Peanut Butter Chocolate Chip S’Mores Bars

As I assembled this six-layer dessert, I literally said “this is ridiculous” out loud.

And it’s true—these bars are utterly ridiculous. Peanut Butter Chocolate Chip S’Mores Bars are a fun, indulgent riff on s’mores. Think chocolate chip cookie bars, but with layers of goodness inside. You’ve got peanut butter,  chocolate, graham cracker and marshmallow fluff in there. That all adds up to six insanely delicious layers.

IMG_4709I found this recipe during one of my s’mores-inspired recipe hunts. I’m a little obsessed with s’moresinspired treats, and constantly add more recipes to my collection.

The original recipe calls for store-bought dough, and you could certainly do that—there’s so much happening in these bars, you probably wouldn’t even notice the difference between store-bought and homemade dough. Still, I decided to make mine from scratch, and used the dough from my Gooey Chocolate Chip Fudge Bars. It worked out great: the dough was sturdy enough to keep the bars together, and the original recipe’s yield scaled perfectly to what the s’more bar recipe required. Whether you buy dough or make it, pay attention to measurements: you’ll need two 9×9 layers of dough to make this recipe work!

I was so excited to try these, and anxiously waited for the bars to cool so I could cut them up. My patience was definitely rewarded. Every bite of these bars is a trip down Delicious Lane. You get a bite of cookie, then a nice hit of chocolate, a spot of peanut butter, a spot of fluff…and more cookie. The graham cracker crumbs add a bit of texture, and help break up the fluff a bit.

My coworkers agreed that these bars were ridiculous, but in a totally amazing, have-to-eat-more way. We kept sneaking more bars from the kitchen all afternoon!

Peanut Butter Chocolate Chip S’Mores Bars

Original recipe: Cookie dough comes from Back from Seconds; Six Layer S’Mores recipe from Cookies and Cups. I’ve rewritten things a bit and added commentary. 

Yield: 25 bars

Suggested equipment: Mixer

Total Time: ~3 hours, including chill time

Cook Time: ~25 minutes


For the cookie dough

  • 1 cup unsalted butter, softened
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/3 cups flour
  • 1 1/2 cups chocolate chips

For assembly  

  • 4 standard Hershey chocolate bars (I used dark chocolate)
  • 1 cup creamy peanut butter
  • 5 graham crackers, crushed into crumbs
  • 7 oz of marshmallow fluff (about 1 1/2 cups)


Make your dough

  1. Use your mixer to cream together the butter, brown sugar and granulated sugar until it’s light and creamy
  2. Add eggs, vanilla and salt, then mix well
  3. Add baking soda and flour. Mix until combined
  4. Stir in your chocolate chips

Assemble and bake

  1. Line and spray a 9×9 pan
  2. Take 1 1/4 of your cookie dough, and press it into the bottom of the prepared pan. Try to make the layer as smooth as you can
  3. Top your cookie dough with a single layer of chocolate bars
  4. Spread peanut butter on top of the chocolate. This might get tough: I ended up “finger-painting” with the peanut butter to make it work!
  5. Sprinkle your graham cracker crumbs on top of the chocolate
  6. Use a spoon to put dollops of fluff all over the graham crackers, then use an offset spatula to smooth it into a single layer
  7. Use your remaining cookie dough for the final layer. It’s easiest to just put bits of dough on the top, and then smooth them out with your fingers so it’s a single layer
  8. Bake for 22-25 minutes, until the top is golden. Mine took 24 minutes. It’s a little hard to tell if they’re done since there are so many layers…make sure to use a toothpick to test if the insides are baked through
  9. Allow the pan to cool for 2 hours on a wire rack. Then, transfer them to the fridge to cool completely.
  10. A little before you want to cut the bars, take them back out of the fridge. Use a shape knife to slice them up!

Note that these are a little tough to cut: it’s too hard when the bars are gooey, but also too hard to cut if they’re super chilled. So I suggest chilling them to let the bars set, but taking them out of the fridge about 30 minutes before you want to cut and serve.

These bars last nicely in an airtight container, and are best within 3 days of baking.



And a handy Pin for the Pinners out there:

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Gooey Chocolate Chip Fudge Bars

Plain and simple, these bars are crowd pleasers. What’s not to like? Delicious, chewy chocolate chip cookie bars with a gooey, fudgy middle layer. Every bite oozes with chocolate and buttery cookie dough.

IMG_4445I made these bars for a “Cookies and Cocktails” event I hosted with a friend a couple weeks ago. It started from a joke: the friend had asked when I’d host my next cookie party. But you know: why not? So we invited a bunch of our friends to this cool new cocktail bar in Hayes Valley, I made a ton of cookies, and we had a fabulous afternoon.

I ended up making 5 type of cookies for the party, and wanted a mix of “simple” recipes and “surprising” recipes. I’d saved this recipe on Pinterest a while ago, and it seemed like the perfect pick. These bars technically fell into the “simple” category, but they’re still a twist on the classic chocolate chip cookie.

These are easy to make, but make sure you allow time to chill them when you’re done. You’ll need to let the bars set for a couple hours before cutting into them…or you’ll end up with a gooey mess, rather than gooey centers!

Our Cookies and Cocktails party was outside, and I was a little worried the centers would melt in the sun. The bars kept their texture just fine but I live in San Francisco, where hot is relative and it’s never really that sunny. I’d be careful bringing these outside on a super sunny day in other parts of the world!

Gooey Chocolate Chip Fudge Bars

Original recipe: Back for Seconds. I’ve rewritten things a bit and added commentary.

Yield: I got 40 bars out of this, but I didn’t make them all even! Your yield depends on sizing, but you should expect around 32 bars

Suggested equipment: Mixer

Total Time: 2 hours and 45 minutes (includes 2 hours of “chill time” so the bars firm up)

Cook Time: ~25 minutes


  • 1 cup unsalted butter, softened
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/3 cups flour
  • 4 cups chocolate chips (some for the dough, some for the filling)
  • 14 oz sweetened condensed milk (typically one can)


  1. Preheat your oven to 350F
  2. Line a 9×13 pan with foil, then spray it lightly with nonstick spray so it’s easy to remove the bars later
  3. Use your mixer to cream together the butter, brown sugar and granulated sugar until it’s light and creamy
  4. Add eggs, vanilla and salt, then mix well
  5. Add baking soda and flour. Mix until combined
  6. Stir in 2 cups of the chocolate chips
  7. Press 2/3 of your cookie dough into the lined pan and set the pan aside
  8. In a microwave-safe bowl, melt the condensed milk and the other 2 cups of chocolate chips. Use 30 second increments, and stir the mixture in between each run in the microwave. Keep doing this until the chocolate is entirely melted and smooth. You might want to shorten the increments near the end so you don’t burn the chocolate
  9. Pour your fudge over the cookie dough, and smooth it with a spatula
  10. Use your hands to make a cookie dough top layer. Take a portion of dough, flatten it with your hands, and press it on top of the chocolate. Repeat until the fudge layer is entirely covered in dough
  11. Bake 22-25 minutes. When it’s done, the top will look golden and the edges will pull away slightly from the sides of the pan. Mine took 24 minutes
  12. Let the bars cool completely on your counter. Then, pop them in your fridge to firm up for a couple hours. Once they’ve set, cut the bars with a sharp knife
  13. Store the bars in a covered container. I left mine in the fridge and took them out an hour before serving, because I wanted to make sure the fudge layer stayed firm.