PERFECT Sugar Cookies

Let's talk about SUGAR COOKIES.  Okay so growing up my mom made sugar cookie cut-outs for just about every holiday- ALWAYS Halloween though, and USUALLY every Easter as well.  It is a fun tradition that I want to continue in my family.  I remember gathering around the table with my brothers and sister and decorating the baked and cooled cookie shapes with colored frosting and holiday-themed sprinkles.  The cookies my mom made were very good, in fact I'd make them again and again with no second thought if it weren't for this other cookie recipe.  This "other" cookie recipe is the recipe of my sister-in-law, Annie.  She has made them a couple times and brought them to family gatherings.  They are ah-mazzzzing.  Super thick, not dry at all (perfect moistness), and so so soft with a thick, creamy frosting that sets up beautifully. They remind me of the store-bought sugar cookies with thick frosting and sprinkles that everyone is obsessed about. Except better. I wanted to try making them myself to see if they would taste as good as hers... and they definitely did!  Wow... this is my go-to sugar cookie recipe now forever! So yeah you should try them out!


Perfect, Thick Sugar Cookie Cut-Outs
Yield: about 2 dozen

1 cup unsalted butter (I used salted though and it was fine)
2 cups sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
1/2 tsp. baking soda
2 tsp. baking powder
4 1/2 cups flour
1/2 tsp. salt
Preheat oven to 350 degrees F.  Cream butter and sugar together. Add eggs, one at a time, mixing after each one.  Add sour cream and vanilla and mix.  Mix dry ingredients in a separate bowl.  Add 1 cup at a time to batter.  Chill dough for 1 hour.  Roll out thick on floured surface (1/4 inch).  Cut into desired shapes and place on baking sheet that has been sprayed with cooking spray.  Bake for 8-10 minutes.  Wait until completely cool to frost.

Frosting:
1/2 cup butter (1 stick)
1 tsp. vanilla
3-4 cups powdered sugar
1/4 cup milk
Mix all ingredients together using an electric mixer.

Double Chocolate Chip Cookies and Mint Chip Ice Cream Sandwich

These lovelies are basically to-die for. First you start off with the most fudgey, chocolatey cookies on the planet. Seriously I'm in love with these Double Chocolate Cookies from the Let's Dish recipes blog. I've made them several times, and they always turn out.  Although I've found that the recipe requires a little more flour- I use 2 1/2 cups instead of 2 cups and bake them for 10 minutes at least. I tried 8-9 and it was not enough, they were a little gooey, but still awesome!

Directions:

So, basically make the above cookies (follow the link to the blog). Eat the dough and eat a bunch of cookies before you realize you only have a dozen left to make ice cream sandwiches with.  Then whip out some mint ice cream (I used Dreyer's Mint Cookie Crunch) and soften it in the microwave for about 30 seconds. (You could leave it on the counter for 10 minutes or so but I did not think ahead and was not patient enough to wait).  Then take a big dollop of ice cream and place it on one cookie, and then sandwich it with another.  Press down gently so that the ice cream flattens out, and use the back of a spoon to evenly spread the ice cream between the two cookies.  It doesn't have to be perfect.  In fact mine were pretty messy. Doesn't affect the taste! Then wrap in a piece of aluminum foil. (It helps if you tear a bunch of pieces of foil off before starting the process, as then you don't have to tear each one off with your messy, ice-cream fingers.) Place each cookie directly into the freezer after wrapping. Let freeze for a few hours until solid, then eat straight from the freezer!

I love these so much. I'm so excited to make different cookie/ice cream combinations... chocolate chip cookie and vanilla or chocolate or strawberry ice cream, peanut butter cookie and chocolate or Reeses ice cream... ah there's so many possibilities! Love.

Salted Brown Butter Oatmeal Chocolate Chip Cookies

 

Hey.  Don't wanna deceive you, so right away I will tell you that these are not a "healthy" recipe.  Okay glad we got that straight. I know that my blog is gonna focus on healthy eating and all, but like I said in my first post and in my About Me page, I make unhealthified recipes as well.  All in moderation!

So basically this was my first time browning butter. Oh my heavens.  It is so amazingly amazing. It takes normal choc-chip cookies to over-the-top incredible morsels of deliciousness. Browning the butter takes a little time, and since you have to chill the dough for an hour after, this recipe is a little tiny bit more time consuming than regular chocolate chip cookies.  Not that either recipe is time consuming.  Just thought I'd let you know.  Oh and be patient when browning the butter.  I was getting a little antsy to see the color change and it was "taking forever," but when it DOES change color its pretty immediate and you gotta take it off the burner right then so it doesn't burn!  The salt on top is the final touch.  Adds the salty & sweet effect which is reaaaallly good.  So don't skip the salt!

Salted Brown Butter Oatmeal Chocolate Chip Cookies
adapted from What's Gaby Cooking

8 oz butter
1 1/2 cup brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 3/4 cups old-fashioned oats
2 cups chocolate chips
flaky salt (I used coarse Kosher) for topping

Cut the butter into small pieces and place them in small pot over medium heat.  Stir the butter so it all melts.  When it's completely melted, it will start to foam and you'll smell a little nuttiness.  The color will start to change from yellow to a golden color.  Once the butter is golden brown or tan, remove the pot from the heat and transfer the butter to another bowl to cool.  Once the butter is just cooled, you can strain out the little sediments in the butter and you'll be left with a brown nutty butter.

In a large mixer, combine melted browned butter and brown sugar with paddle attachment.  Let whisk for 2 minutes.  Add eggs one at a time, followed by vanilla.  Add the flour, baking soda, salt and baking powder and slowly combine, making sure to not over-mix the batter.  Add the oats and chocolate chips and combine.  Refrigerate for at least 1 hour.  It's very important to chill the dough since we started with melted butter.

Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper and set aside.  Using a 1-inch scoop, scoop 12 cookies onto each parchment lined baking sheet and sprinkle with some flaky salt. Transfer sheets into oven and bake for 10-12 minutes until cookies just slightly turn a golden brown color on edges but are still soft and chewy in the middle.  Remove from oven, transfer to cooling rack and repeat for remaining dough.

Skinny, Delicious Chocolate Chip Cookies!

So even though I'd like to say that every low-fat, "lightened" recipe that I've made has been delicious and just as good as its "original" version.... that is just not the case.

Don't get me wrong... there are plenty of healthy, low-fat and YUMMY recipes out there. And some of them are on my blog ;)!

Well let me tell you, friends... this recipe for low-fat chocolate chip cookies is A-MAZING. Phenomenal. Almost better than my go-to recipe for chocolate chip cookies. I got them from the blog www.skinnytaste.com and she even describes them as the BEST low-fat cookies! They have half whole-wheat flour and only 2 tablespoons of butter in the whole batch!

I dare you to make these, folks. Make 'em and feed them to someone you love... see if they can tell any difference. I doubt they'll be able to! The only thing I would do differently is spray a little more cooking spray on the baking sheets as the cookies were a little fragile after cooling for a few minutes and several broke apart as I was trying to transfer them from the sheet. So use plenty of Pam or as the recipe recommends, use silicone baking mats (I didn't have any). After cooling though, these cookies have just the right texture and form. Delicioso!!







Skinny Low-fat Chocolate Chip Cookies
Gina's Weight Watcher Recipes
Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 170.7 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.5 g • Fiber: 1.4 g • Sugar: 25.4 g
Sodium: 113.1 mg

Ingredients:
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp apple sauce
1 tsp vanilla extract
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup mini chocolate chips

Directions:

Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.

In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in chocolate chips.

Drop by level spoonfuls about 1 inch apart onto baking sheets.

Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Makes 2 dozen cookies.
Adapted from Cooking Done Light.

My Favorite Christmas Cookies

Well my favorite Christmas cookies are probably not what you would call... a "classic" Christmas cookie.  You know- snickerdoodle, sugar, macaroons, etc. etc.

Those are all great (actually I don't recall ever trying a macaroon, so I wouldn't be a fair judge...), but nope.  My favorite cookie was first made last year on my Mom, sister and I's annual "Holiday Baking Day."  Basically we get together and make about a bajillion cookies all day long.  And then sit around and complain about how our stomachs and feet hurt and we don't want to see another cookie for the rest of the year (although that's a lie).  It is one of my favorite days of the year!

 

Yesterday was our baking day and I was most looking forward to these cookies: Ginger-Lemon cookies.  More specifically, they are a soft, ginger cookie that is amazing on its own, with a lemon glaze/frosting.  The two flavors are amazing together!  The first time we made them, I definitely was not expecting them to be THAT good.  They are one of my very favorite cookies, ever! They are so soft and moist and the lemon frosting is the secret weapon!

Ginger Cookies with a Lemon Glaze

Yields: 24 cookies

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. 

Lemon Glaze:

1 cup powdered sugar

1 teaspoon grated lemon peel

4 teaspoons lemon juice

Mix together and after cookies are cooled, frost cookies.  If using sprinkles or other topping, decorate right after you frost it (before it slightly hardens and the topping will not stick to the frosting).

Chocolate Lover's Dream Cookies

 

If you're thinking what I'm thinking... then you're thinking that if you have some chocolate, why not have a lot of chocolate? Right? Or am I the only one who justifies this? These cute little plump cookies are anything but dainty and pack an intense, chocolatey, fudgey punch.  If you're anything like me, you will LOVE them!

 

The recipe calls for chocolate and white chocolate chips but since I did not have white chocolate chips, I used some peanut butter chips.  You can use whatever you have in your pantry, too!

15 15 30 Chocolate Lover's Dream Cookies

from Taste of Home cookbook

Yields: 42 servings

• 6 tablespoons canola oil
• 1/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/4 teaspoon baking powder
• 1 cup white baking chips
• 1 cup (6 ounces) semisweet chocolate chips

• In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips.
• Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.

 Nutritional Information: 112 calories per cookie and 6g fat.

Fruit Pizza

 

FRUIT PIZZA.  AKA ONE OF MY FAVORITE DESSERTS EVER!!

To be honest, I'm more of a decadent chocolate, peanut butter, or cinnamon-y dessert type of girl.  Don't get me wrong... I love fruit.  But I'd just prefer chocolate.  What girl wouldn't?

However, there are some fruity desserts that come along that are just unbelievable... my Best Lemon Bars, my mom's apple crisp, or my Blackberry-Peach Crisp, or this amazing fruit pizza!!  I have made this recipe a few times and every time, no fail, I cannot stop eating it! It is so addicting. And amazingly delicious.  My hubby and I made this with two of our married friends.  It's really fun to cut up the fruit and decorate it all cute! And you can use whatever fruit you like. These fruits (kiwis, strawberries and mandarin oranges are my favorites) but you could do blueberries, raspberries, peaches etc.  Basically... we finished the whole thing that night.  I ate a whole stinkin' one-fourth of this baby.  I mean... whoops....  So, just so you know, it's addicting.  You might eat the whole thing.

Just warning ya!

Fruit Pizza

1 roll refrigerated sugar cookie dough

1 package (8 oz) reduced-fat cream cheese

1/3 cup sugar

1 teaspoon vanilla

fruit of your choice- sliced strawberries. mandarin orange segments, cut-up kiwis, peach slices, blueberries, raspberries- whatever you like!

1/2 cup apple jelly (optional- I left it out)

Heat oven to 350.  Grease 12-inch pizza pan (you could also use a 9x13 pan) with cooking spray.  In pan, break up cookie dough and press evenly in bottom of pan to create the crust.

Bake 16 to 20 minutes or until golden brown.  Cool completely, about 30 minutes. (It's so hard to wait!)  In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.  Stir jelly until smooth; spoon or brush over fruit. (Optional) Refrigerate until chilled, at least 1 hour.* Cut into wedges or squares. Store in refrigerator.

 *We didn't wait an hour to eat it... we were too anxious! But it is good chilled, too.  And you should definitely store in the fridge.  That is, if you have any leftovers!

Giant Bakery Style Chocolate Chip Cookies!

Although I will always love trying new recipes (especially cookie recipes), I will always be loyal to my number one cookie- CHOCOLATE CHIP.  Can I get a holla?

Haha I'm sorry.  That was immature.  And chocolate chip cookies are SO not immature.  They are national celebrities, a world-renowned genius.  And I must say: they handle the fame pretty well.  Always consistently delicious- I don't think I've tried a chocolate chip cookie that I didn't like- whether it was made with Splenda or it was even donning nuts in it... they are all fantastic and they simply scream "childhood comfort food."  In fact, I can distinctly chronicle my life's timeline around my memories of baking chocolate chip cookies at home.  Every Sunday, freshly baked homemade cookies were almost always to be found adorning our stovetop, counters, tupperware and tummies.

 These cookies are chocolate chip cookies taken to the extreme.  You're gonna need a muffin top pan.  I mean I GUESS you could try baking these on normal cookie sheets but I'm tellin ya... these are best when you fill those muffin top wells with heaps of dough and out comes a gorgeous, chewy, gooey and very moist and chocolatey cookie.  Mmm!!

Giant Chocolate Chip Cookies
from My Baking Addiction

2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks

Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Weigh out the dough into 4 ounce portions and gently roll into a ball. (I got ten 4 ounce cookies out of this dough).
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.
5. Let cool on rack and store what you don’t immediately eat in an airtight container.
Notes:
-These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies).
-To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
- I did not attempt to make these smaller than 4 ounces. I am sure they will be equally as amazing, you’ll just have to play with the baking time.

Peanut Butter Frosted Chocolate Chip Blondies

Oh my goodness. I do not have much to say except for peanut butter and chocolate is most likely my favorite food combination ever. 

I am sorry.  These are not healthy but I do not regret making them.  Sometimes you just gotta give in a little to your cravings.  And PB + chocolate is always a huge craving of mine!  These are like a giant chocolate chip cookie bar with creamy, sweet peanut butter frosting on top! To die for!

Chocolate Chip Blondies

from How Sweet It Is

1 cup of butter, melted

2 cup of dark brown sugar (I used light brown)
2 eggs
2 teaspoons of vanilla
1 teaspoon baking powder
1/4 teaspoon of baking soda
Pinch of salt
2 cups of all-purpose flour

1 cup chocolate chips

Preheat oven to 350.

In a large bowl, whisk together sugar and melted butter until smooth. Add in egg and vanilla.

Combine dry ingredients together, and whisk into the batter. Fold in chocolate chips.

Spread evenly in an 9 X 9 pan. Bake for 35-45 minutes.

Peanut Butter Frosting

3/4 stick butter, softened

3/4 cup creamy peanut butter

2-3 cups powdered sugar

1 teaspoon vanilla

1-2 tablespoons milk

Cream butter and peanut butter. Add sugar gradually. Add vanilla. Add milk 1 tablespoon at a time until desired consistency is reached.

Snickerdoodle Blondies

Just so you know, I would never post a recipe on this here blog without having made it myself first.  However, sometimes I'll make a recipe and forget to take a picture and then I'll be mad at myself for my laziness and then I'll just promise myself to make the recipe again but then I don't, and then a couple months later, I'll be like, "Oh yeah, I remember when I made ___insert recipe here___ and it was so good!" and then I'll want to make it again, but before I do I figure I should blog about it first, since, I mean, I DID make it a while back and tasted it and it was GOOD!

Whew.  This is one of those recipes.  A true-blue, highly-decadent non-forgettable (ahem) dessert that I'd like to tell you about:  if you like snickerdoodles, or even just like cinnamon, plain and simple, there is absolutely no way in heaven's mercy that you would not like these.  Snickerdoodle Blondies are divine- a moist, rich, buttery and cinnamon-y mouthful of goodness.  Guiltiness... but goodness all the same.  I suggest you crank out the mixer and your taste-tester husband.  He will kiss the ground you cook on.

Snickerdoodle Blondies
Recipe and photo courtesy of Brown Eyed Baker

Yield: 24 blondies
Prep Time: 15 minutes | Bake Time: 25 to 30 minutes

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

Chocolate-Cherry Heart Smart Cookies

 

So, I'll be honest.  Before I made this recipe, I was skeptical about how good they would taste- the recipe being from Cooking Light and all.  But I decided to trust the good ole' CL and take a whim at healthy, good-for-you cookies.  What's so good about them?  Whole wheat flour. + oatmeal= fiber. Dried cherries that contain antioxidants.  Low-fat.

 

I'm ALL about the healthy stuff.  I AM health queen after all... ;) And one taste of this cookie dough reaffirmed every notion I had that tells me to stop making decadent, guilty desserts altogether because you can have AMAZING healthy desserts like THIS!!  Seriously, I couldn't stop eating the dough.  Probably defeats the purpose of making healthier treats when you can't stop eating them.  But let's face it: I can't stop eating cookie dough no matter what if it's healthy or not.  So if you look at it that way then I definitely scored one.  Or several...

 

These taste just like a delicious oatmeal chocolate cookie with chunks of dried cherries in them... soo good!  I brought them to my Primary class at church (my husband and I teach the 6 year olds) and they LOVED them.  Said they were the best cookies they'd ever had.  One little boy even asked for the recipe. HAHA I thought that was the cutest thing ever!

So there you have it!  These are a winner and you should be making them in about 5.42 seconds! :)

Chocolate-Cherry Heart Smart Cookies

• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 1 1/2 ounces whole-wheat flour (about 1/3 cup)
• 1 1/2 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1 cup dried cherries
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 3 ounces bittersweet chocolate, coarsely chopped

• 1. Preheat oven to 350°.
• 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
• 3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Strawberry Milk Chipster Cookies

I will never cease to love Paradise Bakery because of their endless supply of sample "Black & White chipper" cookies.  I mean, who can resist "trying" a piece...only to be followed by another.  And possibly one more after that. (Not that I did that or anything)  These cookies faintly resemble the famous Black & White chippers...except for the obvious color swap- they are rather PINK and white!

That's right...  these babies are made with STRAWBERRY milk powder.  This genius idea came from Jenny Flake over at Picky Palate.  I thought they would be a perfect gift for my mother and mother-in-law on Mother's Day!  Not only were these SO incredibly cute (the picture doesn't do it justice because of the hot pink paper plate behind it...) but they were DELICIOUS!  I wondered how strong the strawberry flavor would be amongst the other ingredients, but it was a perfect amount!
These are the ultimate spring cookies :)

Strawberry Milk Chipsters
from Picky-Palate

2 sticks softened butter
1/2 Cup strawberry milk Powder (Nestle)
3/4 Cup brown sugar
2 eggs
1-2 drops red food coloring
1 Tablespoon pure vanilla extract
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 oz bag White Chocolate Chips

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined.  Place eggs into a bowl and whisk in 1-2 drops of food coloring.  Pour into mixer along with vanilla and beat until combined, about 30 seconds.   Place four, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips.  Mix on low until just combined.
2.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart.  Bake for 9-11 minute or until edges just start to brown.  Let cookies cool for 5 minutes before transferring to a cooling rack.
about 3 dozen cookies

Banana Peanut Butter Cup Cookies

I'd like to take credit for this beautiful photo and recipe, but I can't because unfortunately this amazingness was not from me.  Jenny Flake at Picky Palate has come up with way too may sinful concoctions: from chocolate covered peanut butter brownie bites to caramel pumpkin cheesecake cups to cookies and cream banana bread! Like I said, pretty much illegal. And I love it.  Check out her website.

This genius-of-a-cookie was a must try in my book, since banana + peanut butter only equals pure bliss.  Honestly, if you've never tried slathering a banana with crunchy (or creamy) peanut butter, you have not lived.

Add in a cookie, and we're talking I died five minutes ago, and am way too happy in peanut butter-banana heaven.

These cookies are even slightly healthy, or rather I'll say healthiER because there is no butter.  Nope, none!  The mashed banana  acts as a substitute, although with the peanut butter, it gives the dough a slightly sticky texture, but the cookie turns out light, fluffy and incredibly delectable.  

Banana Peanut Butter Cup Cookies
from Picky Palate

½ Cup mashed ripe banana, about 1 medium banana

¼ Cup granulated sugar
¼ Cup brown sugar
½ teaspoon vanilla
1 medium egg or ½ of a beaten large egg
¼ Cup creamy peanut butter
¾ Cup whole wheat flour (if you substitute white flour, you’ll have to add more, about 1 Cup)
¼ teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
10 regular size Reeses Peanut Butter Cups, cubed (I cut them in thirds, then thirds again)
1/3 cup additional sugar for rolling (I used a larger dusting sugar, use what you’d like)

1. Preheat oven to 350 degrees F. Place banana and both sugars into stand or electric mixer on medium speed and mix until well combined. Mix in vanilla, egg and peanut butter until combined on medium speed.

2. Place flour baking powder, baking soda and salt into a bowl. Slowly add to the wet ingredients until JUST combined, then add the Reeses Cups. Don’t over mix this.

3. Scoop cookie dough using a medium cookie scoop, roll into sugar and place onto a parchment or silpat lined baking sheet. Using the palm of your hand, gently press down cookies so they are about ½ inch thick, they don’t spread much. Bake for 7-10 minutes or until cooked but still soft. Let cool for 3 minutes on hot cookie sheet, then transfer to a cooling rack.

Makes about 20 medium cookies