My family loves biscotti–whether to dunk while drinking tea, hot chocolate, or a latte, or just as a light treat for dessert. I had some butterscotch chips in the cupboard calling my name, so I put them to use and made this easy butterscotch-pecan biscotti recipe. My husband snuck two before I had even photographed them, and said he loved them, and my kids did too. I especially loved the little caramelized bits of butterscotch baked throughout each biscotti.

Butterscotch-Pecan Biscotti

Ingredients:

• 6 tbsp butter, softened
• ⅔ cup white sugar
• 2 eggs, room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans, crushed

How to Make Butterscotch-Pecan Biscotti

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.

Add the vanilla and the eggs, one at a time, beating well after each addition.

Whisk the flour, baking powder, and salt in a separate bowl.

Gradually add the flour mixture into the butter mixture, stirring until completely combined.

Stir in the butterscotch chips and crushed pecans.

The dough is very sticky at this point. Refrigerate for 15-20 minutes to allow the flour to absorb the moisture.

Divide the dough into two equal pieces and place on the prepared baking sheet.

Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.

Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.

Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.

Return to the oven to bake for 9 minutes.

Carefully turn the biscotti over and continue to bake for 9 minutes.

The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely.

Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Print

Butterscotch-Pecan Biscotti

Course Breakfast, Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 43 minutes minutes

Refrigerating Time: 15 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer

Ingredients

• 6 tbsp butter softened
• ⅔ cup white sugar
• 2 eggs room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans crushed

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
• Add the vanilla and the eggs, one at a time, beating well after each addition.
• Whisk the flour, baking powder, and salt in a separate bowl.
• Gradually add the flour mixture into the butter mixture, stirring until completely combined.
• Stir in the butterscotch chips and crushed pecans.
• The dough is very sticky at this point. Refrigerate for 15 minutes to allow the flour to absorb the moisture.
• Divide the dough into two equal pieces and place on the prepared baking sheet.
• Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
• Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
• Return to the oven to bake for 9 minutes.
• Carefully turn the biscotti over and continue to bake for 9 minutes.
• The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely.
• Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

I had a very ripe banana waiting to be used up, so when I stumbled on this easy banana cookies recipe from Baked by an Introvert, I made them right away. I liked the idea of using some cornstarch in the recipe, which helped give the cookies a soft & fluffy center and slightly crisp edges. My daughter and her friend tried this simple banana cookie recipe straight from the oven and loved the banana flavor and cookie texture. Simple to make and ready in 30 minutes or less.

Banana Cookies

Ingredients:

• 1⅔ flour
• 1½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 1 cup light brown sugar, packed
• 5 tbsp unsalted butter, softened to room temperature
• ¼ cup very ripe banana, very mashed (the riper the banana, the stronger the banana flavor will be)
• 1 large egg, room temperature
• 1 tsp vanilla extract

How to Make Banana Cookies:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Combine the flour, baking powder, cornstarch, baking soda, and salt in a small bowl until well-mixed.

Using a hand mixer in a large bowl or in a stand mixer bowl, beat the sugar and butter until light and fluffy.

Beat in the mashed banana, egg, and vanilla extract until well combined.

Using a silicone spatula, gradually stir in the flour mixture until just combined.

Use a cookie scoop and drop cookies onto the prepared baking sheet about 2 inches apart.

Bake in the oven for 8-10 minutes, or until the cookies are lightly browned.

Cool in the baking sheet for 5 minutes before moving them to a wire cooling rack.

Store in an airtight container. Enjoy.

Print

Banana Cookies

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 18

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

• 1⅔ flour
• 1½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 1 cup light brown sugar packed
• 5 tbsp unsalted butter softened to room temperature
• ¼ cup very ripe banana very mashed (the riper the banana, the stronger the banana flavor will be)
• 1 large egg room temperature
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, cornstarch, baking soda, and salt in a small bowl until well-mixed.
• Using a hand mixer in large bowl or in a stand mixer bowl, beat the sugar and butter until light and fluffy.
• Beat in the mashed banana, egg, and vanilla extract until well combined.
• Using a silicone spatula, gradually stir in the flour mixture until just combined.
• Scoop dough using a cookie scoop, drop cookies onto the prepared baking sheet about 2 inches apart.
• Bake in the oven for 8-10 minutes, or until the cookies are lightly browned.
• Cool in the baking sheet for 5 minutes before moving them to a wire cooling rack.
• Store in an airtight container. Enjoy.

It was a beautiful fall day, and I was in the mood for baking, so I made this easy recipe for pumpkin molasses cookies from Simply Scratch. Made with a simple, no-chill dough that goes from mixing bowl to oven in 10 minutes, these delicious spiced pumpkin molasses cookies couldn’t be easier to make, and taste fantastic–especially dipped in ice-cold milk.

Pumpkin Molasses Cookies

Ingredients:

• 2 cups unbleached all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¾ tsp fine salt
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ⅛ tsp ground clove
• ¾ cup unsalted butter, room temperature
• 1 cup white sugar, plus more for rolling cookie dough in
• 1 large egg, room temperature
• ¼ cup molasses (unsulphured)
• 1 (15-oz) can of 100% pure pumpkin puree  ***not pumpkin pie filling
• 1½ tsp vanilla extract

How to Make Pumpkin Molasses Cookies

Remove the moisture from the pumpkin puree by spreading it over several layers of paper towels or tea cloths. Top with more layers of paper towels or tea cloths. Allow it to sit for 10 minutes to soak up the extra moisture.

Use a rubber spatula to scrape the strained puree into a ½ cup measuring cup.  Side Note: You will need ½ cup of the strained puree for this recipe; use the remaining puree for another baking project.

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

Prepare the cookies by combining flour, baking soda, fine salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Whisk to combine and set aside.

Using a hand mixer or stand mixer, beat the softened butter and white sugar. Mix on medium-low speed for 2 minutes or until light and fluffy.

Next, add strained pumpkin puree, molasses, an egg, and vanilla extract. Mix until combined.

Gradually stir in a little of the whisked dry ingredients, mixing and scraping down the sides and bottom of the bowl with each addition.

Use a 1½ tablespoon scoop to measure out the cookie dough. Add it to a small bowl with sugar and gently toss to coat.

Place them on the prepared baking sheet 1 to 2 inches apart.

Bake the cookies for 10 to 12 minutes, rotating the pan halfway through baking time.

Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack to finish cooling. 

Print

Pumpkin Molasses Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 34 cookies

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

• 2 cups unbleached all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¾ tsp fine salt
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ⅛ tsp ground clove
• ¾ cup unsalted butter room temperature
• 1 cup white sugar plus more for rolling cookie dough in
• 1 large egg room temperature
• ¼ cup molasses unsulphured
• 1 (15-oz) can of 100% pure pumpkin puree ***not pumpkin pie filling
• 1½ tsp vanilla extract

Instructions

• Remove the moisture from the pumpkin puree by spreading it over several layers of paper towels or tea cloths. Top with more layers of paper towels or tea cloths. Allow it to sit for 10 minutes to soak up the extra moisture.
• Use a rubber spatula to scrape the strained puree into a ½ cup measuring cup.  Side Note: You will need ½ cup of the strained puree for this recipe; use the remaining puree for another baking project.
• Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
• Prepare the cookies by combining flour, baking soda, fine salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Whisk to combine and set aside.
• Using a hand mixer or stand mixer, beat the softened butter and white sugar. Mix on medium-low speed for 2 minutes or until light and fluffy.
• Next, add strained pumpkin puree, molasses, an egg, and vanilla extract. Mix until combined.
• Gradually stir in a little of the whisked dry ingredients, mixing and scraping down the sides and bottom of the bowl with each addition.
• Use a 1½ tablespoon scoop to measure out the cookie dough. Add it to a small bowl with sugar and gently toss to coat.
• Place them on the prepared baking sheet 1 to 2 inches apart.
• Bake the cookies for 10 to 12 minutes, rotating the pan halfway through baking time.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack to finish cooling.

This delicious and easy chocolate chip cookie bar recipe is the perfect treat for when you crave homemade cookies, without the hassle of scooping dough. Throw it in a pan, bake, and cut into bars–easy peasy! My whole family loves these chocolate chip cookie bars, especially with a glass of ice-cold milk.

Chocolate Chip Cookie Bars

Ingredients:

• 2 cups flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup salted butter, softened
• ½ cup white sugar
• ½ cup brown sugar
• 1 egg, room temperature
• 1 tbsp vanilla extract
• 2 cups semi-sweet chocolate chips, divided

How to Make Chocolate Chip Cookie Bars

Preheat oven to 350 degrees.  Line a 9×9-inch pan with parchment paper and set aside.

Combine the flour, baking soda, and salt in a small bowl and mix them well.

Using a hand mixer or stand mixer, cream together the butter, white sugar, and brown sugar until smooth, light in color, and fluffy, about 2 minutes.

Scrape the sides of the bowl and mix in the egg and vanilla.

Gradually add the flour mixture until just combined.

Stir in most of the semi-sweet chocolate chips and mix until thoroughly distributed.

Gently press the mixture into your pan.

Scatter the remaining chips over the top.

Bake for 25-30 minutes, or until the tops of the cookie bars are golden brown.

Remove from the oven and allow them to cool on a wire cooling rack completely before cutting and serving.

Store in an airtight container.

Print

Chocolate Chip Cookie Bars

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 +/-

Author Pam - For the Love of Cooking

Equipment

• 9-inch Baking Pan
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

• 2 cups flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup salted butter softened
• ½ cup white sugar
• ½ cup brown sugar
• 1 egg room temperature
• 1 tbsp vanilla extract
• 2 cups semi-sweet chocolate chips divided

Instructions

• Preheat oven to 350 degrees.  Line a 9x9-inch baking pan with parchment paper and set aside.
• Combine the flour, baking soda, and salt in a small bowl and mix them well.
• Using a hand mixer or stand mixer, cream together the butter, white sugar, and brown sugar until smooth, light in color, and fluffy, about 2 minutes.
• Scrape the sides of the bowl and mix in the egg and vanilla.
• Gradually add the flour mixture until just combined.
• Stir in most of the semi-sweet chocolate chips and mix until thoroughly distributed.
• Gently press the mixture into your pan.
• Scatter the remaining chips over the top.
• Bake for 25-30 minutes, or until the tops of the cookie bars are golden brown.
• Remove from the oven and allow them to cool on a wire cooling rack completely before cutting and serving.
• Store in an airtight container.

We are huge biscotti lovers in my household, so when I stumbled upon a brown butter chai biscotti recipe on Barley & Sage, I gathered the ingredients to make them. These crispy Italian biscotti, flavored with warming chai spices and dipped in spiced white chocolate, make them perfect for dunking in hot chocolate, latte, or tea.

Brown Butter Chai Biscotti

Chai Spice Mix:

• 1 tbsp cinnamon
• 2 tsp cardamom
• 2 tsp ginger
• 1 tsp nutmeg
• 1 tsp cloves
• ½ tsp allspice

Biscotti:

• ½ cup unsalted butter
• ½ cup brown sugar
• ½ cup white sugar
• 2 large eggs, room temperature
• 2 tsp vanilla bean paste (or vanilla extract)
• 2¼ cups flour
• 1 tbsp chai spice
• 1¼ tsp baking powder
• ½ tsp salt

Chai-Spiced White Chocolate:

• 1 cup white chocolate melting wafers, melted
• 1 tsp coconut oil or vegetable oil
• ½ tsp chai spice

How to Make Brown Butter Chai Biscotti

Prepare the chai spice mix by combining the cinnamon, cardamom, ginger, nutmeg, cloves, and allspice in a small glass jar. Mix well and set aside until needed. Side Note: There will be some leftover, store in an airtight container in a cool, dark place for up to a year.

Make the brown butter by melting 1 stick of unsalted butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and the color of the butter will change to light brown. This process only takes about 5 minutes, and the turn happens quickly.

Immediately remove the saucepan from the heat and allow it to cool for a few minutes.

Pour the brown butter & and all of the brown bits into the bowl of a stand mixer and set aside to cool to room temperature.

Make the biscotti dough by beating the brown butter, white sugar, and brown sugar with a stand mixer until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla paste and beat until combined.

Whisk together the flour, chai spice, baking powder, and salt in a small bowl.

Gradually add the flour mixture to the butter mixture, stirring until combined.

Form the biscotti using lightly floured hands, divide the dough into two halves, and place them on the prepared baking sheet. Form dough into two separate logs approximately 10 inches long and 2 inches wide, spacing them at least 3 inches apart.

Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).

Preheat the oven to 350 degrees.

Bake the biscotti by placing the baking sheet into the oven and baking for 20-25 minutes, until the top and sides of the biscotti slabs are lightly browned.

Remove from the oven and reduce the oven to 325 degrees.

Allow the slabs to cool for 10 minutes.

Cut the biscotti once they have cooled enough to handle. Slice each slab diagonally into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼ inch apart.

Finish baking by returning them to the oven and bake for 9 minutes.

Carefully turn the biscotti over and continue baking for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chai-spiced white chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil. Put them into the microwave and cook for 30 seconds. Remove and stir, then return to the microwave and cook for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Stir in the chai spice into the melted white chocolate.

Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely.

Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Print

Brown Butter Chai Biscotti

Course Breakfast, Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Refrigerating Dough: 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 22 +/-

Author Pam - For the Love of Cooking

Equipment

• Stand Mixer
• Baking Sheet

Ingredients

Chai Spice Mix:

• 1 tbsp cinnamon
• 2 tsp cardamom
• 2 tsp ginger
• 1 tsp nutmeg
• 1 tsp cloves
• ½ tsp allspice

Biscotti:

• ½ cup unsalted butter
• ½ cup brown sugar
• ½ cup white sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla bean paste or vanilla extract
• 2¼ cups flour
• 1 tbsp chai spice
• 1¼ tsp baking powder
• ½ tsp salt

Chai-Spiced White Chocolate:

• 1 cup white chocolate melting wafers melted
• 1 tsp coconut oil or vegetable oil
• ½ tsp chai spice

Instructions

• Prepare the chai spice mix by combining the cinnamon, cardamom, ginger, nutmeg, cloves, and allspice in a small glass jar. Mix well and set aside until needed. Side Note: There will be some leftover, store in an airtight container in a cool, dark place for up to a year.
• Make the brown butter by melting 1 stick of unsalted butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and the color of the butter will change to light brown. This process only takes about 5 minutes, and the turn happens quickly.
• Immediately remove the saucepan from the heat and allow it to cool for a few minutes.
• Pour the brown butter & and all of the brown bits into the bowl of a stand mixer and set aside to cool to room temperature.
• Make the biscotti dough by beating the brown butter, white sugar, and brown sugar with a stand mixer until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla paste and beat until combined.
• Whisk together the flour, chai spice, baking powder, and salt in a small bowl.
• Gradually add the flour mixture to the butter mixture, stirring until combined.
• Form the biscotti using lightly floured hands, divide the dough into two halves, and place them on the prepared baking sheet.
• Form dough into two separate logs approximately 10 inches long and 2 inches wide, spacing them at least 3 inches apart.
• Place the baking sheet with the shaped biscotti logs in the refrigerator and chill for about 20 minutes (this helps them not spread too much).
• Preheat the oven to 350 degrees.
• Bake the biscotti by placing the baking sheet into the oven and baking for 20-25 minutes, until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven and reduce the oven to 325 degrees.
• Allow the slabs to cool for 10 minutes.
• Cut the biscotti once they have cooled enough to handle. Slice each slab diagonally into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼ inch apart.
• Finish baking by returning them to the oven and bake for 9 minutes.
• Carefully turn the biscotti over and continue baking for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chai-spiced white chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil. Put them into the microwave and cook for 30 seconds. Remove and stir, then return to the microwave and cook for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Stir in the chai spice into the melted white chocolate.
• Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely.
• Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

My husband and I returned from a long road trip to see friends and came back home to find some strawberries that had seen better days! I stumbled on an easy strawberry and cream cookies recipe on Scientifically Sweet that looked tasty. The cookies were super easy to make and tasted fantastic, especially when dipped in milk. Yum!

Strawberry and Cream Cookies

Ingredients:

• ½ cup unsalted butter, melted and cooled
• ½ cup light brown sugar, packed
• ¼ cup white sugar
• 1 tsp vanilla extract
• 1 large egg yolk
• 1⅓ cups flour
• ½ tsp salt
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¾ cup white chocolate chips, divided
• ¾ cup fresh strawberries, finely diced, divided

How to Make Strawberry and Cream Cookies

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the cooled, melted butter, brown sugar, white sugar, and vanilla extract in the bowl of a stand mixer. Beat until creamy.

Beat in the egg yolk until the mixture looks glossy.

Combine the flour, baking soda, baking powder, and salt in a small bowl until mixed well.

Gradually add it to the butter mixture. Fold it in until evenly combined.

Add most of the white chocolate chips and fold them in. Add most of the chopped fresh strawberries and fold them in gently. No need to be too gentle here–strawberries are quite sturdy. Mix them in well, and the moisture from the strawberries will soften the cookie dough, making it easier to scoop.

Scoop mounds of dough onto prepared baking sheets.

Bake for 15-20 minutes until golden brown.  Side Note: These cookies take longer to bake due to the moisture of the strawberries.

Remove from the oven and immediately press a few more of the remaining diced strawberries and white chocolate chips onto the top of each cookie.

Let them cool for 3 minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling.

Print

Strawberry and Cream Cookies

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer

Ingredients

• ½ cup unsalted butter melted and cooled
• ½ cup light brown sugar packed
• ¼ cup white sugar
• 1 tsp vanilla extract
• 1 large egg yolk
• 1⅓ cups flour
• ½ tsp salt
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¾ cup white chocolate chips divided
• ¾ cup fresh strawberries finely diced, divided

Instructions

• Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
• Combine the cooled, melted butter, brown sugar, white sugar, and vanilla extract in the bowl of a stand mixer. Beat until creamy.
• Beat in the egg yolk until the mixture looks glossy.
• Combine the flour, baking soda, baking powder, and salt in a small bowl until mixed well.
• Gradually add it to the butter mixture. Fold it in until evenly combined.
• Add most of the white chocolate chips and fold them in. Add most of the chopped fresh strawberries and fold them in gently. No need to be too gentle here–strawberries are quite sturdy. Mix them in well, and the moisture from the strawberries will soften the cookie dough, making it easier to scoop.
• Scoop mounds of dough onto prepared baking sheets.
• Bake for 15-20 minutes until golden brown.  Side Note: These cookies take longer to bake due to the moisture of the strawberries.
• Remove from the oven and immediately press a few more of the remaining diced strawberries and white chocolate chips onto the top of each cookie.
• Let them cool for 3 minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling.

We love homemade biscotti–whether they are decadent chocolate, filled with nuts, loaded with coconut, or full of spices! This easy chocolate toffee biscotti recipe was fun to create, made my house smell amazing, and tasted crunchy, slightly sweet, and delicious dipped in coffee or tea.

Chocolate Toffee Biscotti

Chocolate Chip Almond Biscotti:

• 10 tbsp unsalted butter softened to room temperature
• 1⅓ cups sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 3¼ cups flour
• 1 tbsp baking powder
• ¾ tsp table salt
• 1 cup English toffee bits

Chocolate Glaze:

• 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti, optional
• ½ tsp coconut oil

How to Make Chocolate Toffee Biscotti

Print

Chocolate Toffee Biscotti

Course Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 43 minutes minutes

Total Time 58 minutes minutes

Servings 24 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer

Ingredients

Biscotti:

• 10 tbsp unsalted butter softened to room temperature
• 1⅓ cups sugar
• 3 large eggs room temperature
• 2 tsp vanilla extract
• 3¼ cups flour
• 1 tbsp baking powder
• ¾ tsp table salt
• 1 cup English toffee bits

Chocolate Glaze:

• 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional
• ½ tsp coconut oil

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
• Add the vanilla and the eggs, one at a time, beating well after each addition.
• Whisk the flour, baking powder, and salt in a separate bowl.
• Gradually add the flour mixture into the butter mixture, stirring until completely combined.
• Stir in the toffee bits
• Using lightly floured hands, divide the dough into two equal pieces and place on the prepared baking sheet.
• Form dough into two separate logs approximately 9- 11 inches long by 2- 3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
• Bake the biscotti by placing them into the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
• Return to the oven to bake for 9 minutes.
• Carefully turn the biscotti over and continue to bake for 9 minutes.
• The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, then putting them into the microwave for 30 seconds. Remove and stir, then place back into the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
• Dip the one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely.
• Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

We had leftover dulce de leche in the fridge, and my daughter asked for a dessert using it, so I made this dulce de leche chocolate chip cookies recipe from one I found on Fresh April Flours.  Mixing the dulce de leche directly into the cookie dough creates a nutty, buttery cookie with toasted bits of caramel baked in. I made the cookies special by drizzling a bit of dulce de leche and some flaky sea salt on top. My daughter raved about these cookies, and my husband, son, and I loved them, too!

Dulce de Leche Chocolate Chip Cookies

Ingredients:

• 2 ½ cups flour
• 1½ tsp baking powder
• 1tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, softened to room temperature
• 1¼ cups brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups semi-sweet chocolate chips, divided
• ¼ cup dulce de leche, divided
• Flaked sea salt

How to Make Dulce de Leche Chocolate Chip Cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl.

Beat the softened butter and brown sugar, scraping down the sides, until creamy, using a hand mixer.

Add the eggs and vanilla and mix until creamy.

With the mixer on low, add in the flour.

Mix in 1¼ cups of chocolate chips on low.

With a rubber spatula, gather the cookie dough in one cohesive spot in the bowl. Using a cooking scoop, scoop 3 tablespoons of dulce de leche into 3 distinct and separate places in the cookie dough.

Mix again on low just a few times so the dulce de leche ribbons are throughout the batter. Stop after 3-5 rotations.

Use the same cookie scoop to drop rounded balls on the prepared baking sheet a few inches apart.

Bake for 10-12 minutes or until crisp on the edges and soft in the middle.  Side Note: The cookies may be mishaped a little bit because of the oozing caramel pieces, but they will taste so good!

Remove from the oven and immediately top each cookie with the remaining chocolate chips. Cool on a wire cooling rack.

If desired, when serving, drizzle the top with a bit of dulce de leche and a sprinkle of flaky sea salt; otherwise, serve as is. Enjoy!

Print

Dulce de Leche Chocolate Chip Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 32 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

• 2½ cups flour
• 1½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter softened to room temperature
• 1¼ cups brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups semi-sweet chocolate chips divided
• ¼ cup dulce de leche divided
• Flaked sea salt

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
• Beat the softened butter and brown sugar, scraping down the sides, until creamy, using a hand mixer.
• Add the eggs and vanilla and mix until creamy.
• With the mixer on low, add in the flour.
• Mix in 1¼ cups of chocolate chips on low.
• With a rubber spatula, gather the cookie dough in one cohesive spot in the bowl. Using a cooking scoop, scoop 3 tablespoons of dulce de leche into 3 distinct and separate places in the cookie dough.
• Mix again on low just a few times so the dulce de leche ribbons are throughout the batter. Stop after 3-5 rotations.
• Use the same cookie scoop to drop rounded balls on the prepared baking sheet a few inches apart.
• Bake for 10-12 minutes or until crisp on the edges and soft in the middle. 

  Side Note: The cookies may be mishaped a little bit because of the oozing caramel pieces, but they will taste so good!
• Remove from the oven and immediately top each cookie with the remaining chocolate chips. Cool on a wire cooling rack.
• If desired, when serving, drizzle the top with a bit of dulce de leche and a sprinkle of flaky sea salt; otherwise, serve as is. Enjoy!

We have all been feeling under the weather this week so I whipped up this easy chocolate chip sugar cookies recipe I found on Two Peas and Their Pod to make us all feel a little bit better. What’s not to love about delicious buttery sugar cookies combined with tons of mini chocolate chips, rolled in sugar, and topped with flaky sea salt? We all thought they were delicious–crisp edges and gooey centers and delicious dipped in ice-cold milk.

Chocolate Chip Sugar Cookies

Ingredients:

• 2¾ cups flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp baking powder
• 1 cup unsalted butter, at room temperature
• 1¾ cup white sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tbsp pure vanilla extract or vanilla paste
• 1 cup mini chocolate chips, plus more for garnish

Other:

• ⅓ cup granulated sugar, for rolling cookies
• Flaky sea salt, for sprinkling, optional

How to Make Chocolate Chip Sugar Cookies

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

Whisk together the flour, cornstarch, baking soda, salt, and baking powder; set aside.

Beat the butter with a hand mixer for 1 minute.

Add 1¾ cups of the sugar and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula, as necessary.

Add the egg, egg yolk, and vanilla extract and beat until well combined.

Gradually add the dry ingredients and mix on low until just combined.

Stir in the mini chocolate chips with a rubber spatula. Don’t over-mix.

Put the remaining ⅓ cup of white sugar in a small bowl.

Form the dough into 2 tablespoons-sized balls per cookie.

Roll each ball in sugar until evenly coated.

Place on the prepared baking sheet 2 inches apart.

Bake for 10 to 12 minutes or until the cookies start to crack. They will be soft in the centers and slightly set around the edges.  Side Note: Check a little bit early, every oven is different. Don’t over bake or the cookies won’t be soft and chewy.

Remove from the oven and gently press extra mini chocolate chips on top of the cookies and sprinkle a little bit of flaky sea salt, if using.

Let the cookies cool on the baking sheet for 5 minutes.

Transfer the cookies to a cooling rack and cool completely. Enjoy.

Print

Chocolate Chip Sugar Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 36 Cookies +/-

Author Pam - For the Love of Cooking / Original Two Peas and Their Pod

Equipment

• Baking Sheet
• Hand mixer
• Wire Cooling Rack

Ingredients

• 2¾ cups flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp baking powder
• 1 cup unsalted butter at room temperature
• 1¾ cup white sugar
• 1 large egg at room temperature
• 1 large egg yolk at room temperature
• 1 tbsp pure vanilla extract or vanilla paste
• 1 cup mini chocolate chips plus more for garnish

Other:

• ⅓ cup white sugar for rolling cookies
• Flaky sea salt for sprinkling, optional

Instructions

• Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
• Whisk together the flour, cornstarch, baking soda, salt, and baking powder; set aside.
• Beat the butter with a hand mixer for 1 minute.
• Add 1 3/4 cups of the sugar and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula, as necessary.
• Add the egg, egg yolk, and vanilla extract and beat until well combined.
• Gradually add the dry ingredients and mix on low until just combined.
• Stir in the mini chocolate chips with a rubber spatula. Don’t over-mix.
• Put the remaining 1/3 cup of white sugar in a small bowl.
• Form the dough into 2 tablespoons-sized balls per cookie.
• Roll each ball in sugar until evenly coated.
• Place on the prepared baking sheet 2 inches apart.
• Bake for 10 to 12 minutes or until the cookies start to crack. They will be soft in the centers and slightly set around the edges. Side Note: Check a little bit early, every oven is different. Don’t over bake or the cookies won’t be soft and chewy.
• Remove from the oven and gently press extra mini chocolate chips on top of the cookies and sprinkle a little bit of flaky sea salt, if using.
• Let the cookies cool on the baking sheet for 5 minutes.
• Transfer the cookies to a cooling rack and cool completely. Enjoy.

I found a chocolate banana cookies recipe on Two Peas and Their Pod that looked delicious and was a great way to use up a ripe banana that nobody wanted to eat. The cookies were super easy to throw together, and my family loved the soft centers, crisp edges, and rich and decadent flavor.

Chocolate Banana Cookies

Ingredients:

• 1¼ cups flour
• ½ cup unsweetened cocoa
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup banana, mashed (1 ripe banana)
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, divided
• Flaky sea salt, for sprinkling on cookies

How to Make Chocolate Banana Cookies

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.

With a hand mixer, beat the melted butter, white sugar, and brown sugar in a large bowl until combined.

Add the mashed banana and mix until combined.

Add the egg yolk and vanilla and beat until creamy and smooth.

Add the dry ingredients and mix with a rubber spatula until combined–don’t overmix.

Stir in most of the chocolate chips.

Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie.

Roll into a ball and place on the prepared baking sheet, about 2 inches apart.

Gently flatten the tops of the cookies with the palm of your hand.

Place the cookies in the oven and bake for 8-10 minutes or until set but still soft in the center.

Remove from the oven and immediately press a few chocolate chips onto the tops of each cookie and sprinkle them with flaky sea salt.

Let the cookies cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack to cool completely. Serve with ice-cold milk (if desired) and enjoy.

Print

Chocolate Banana Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 18 Cookies +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand mixer

Ingredients

• 1¼ cups flour
• ½ cup unsweetened cocoa
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup unsalted butter melted and slightly cooled
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup banana mashed (1 ripe banana)
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips divided
• Flaky sea salt for sprinkling on cookies

Instructions

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.
• With a hand mixer, beat the melted butter, white sugar, and brown sugar in a large bowl until combined.
• Add the mashed banana and mix until combined.
• Add the egg yolk and vanilla and beat until creamy and smooth.
• Add the dry ingredients and mix with a rubber spatula until combined–don’t overmix.
• Stir in most of the chocolate chips.
• Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie.
• Roll into a ball and place on the prepared baking sheet, about 2 inches apart.
• Gently flatten the tops of the cookies with the palm of your hand.
• Place the cookies in the oven and bake for 8-10 minutes or until set but still soft in the center.
• Remove from the oven and immediately press a few chocolate chips onto the tops of each cookie and sprinkle them with flaky sea salt.
• Let the cookies cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack to cool completely. Serve with ice-cold milk (if desired) and enjoy.