Vegan Brown Butter Peanut Butter Chocolate Cookies

Brown butter + peanut butter + chocolate = match made in heaven. Made in just 1 bowl, these crispy-edged, gooey-centered vegan cookies are nutty, salty and sweet.  If you’re feeling adventurous, swap an equal amount of tahini for the peanut butter! 

INGREDIENTS 

• 1/2 cup vegan butter

• 1 cup brown sugar

• 1/4 cup granulated sugar

• 1/4 cup plant-based milk

• 2 tablespoons peanut butter

• 1 1/2 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup vegan chocolate chips

RECIPE

1. Preheat to 350°. Over medium heat, cook the vegan butter, swirling often, until butter foams, about 3-4 minutes. Allow it to cool for 1 minute, then transfer to a large heatproof bowl.

2. Add both sugars and whisk. Add in the milk and peanut butter and whisk again until incorporated and no lumps remain.

3. Switch to a rubber spatula, and fold in all the dry ingredients. Lastly, fold in the chocolate chips. Cover the bowl with plastic wrap and chill it for 30 minutes.

4. After 30 minutes, use a 3-tablespoon size cookie scoop to portion the dough on a parchment-lined baking sheet. Bake for 10-12 minutes (it is important not to over-bake these cookies). Halfway through baking, or when the cookies have puffed, bang the tray to create a delicious crinkle effect. Remove from oven once cookies have firm edges but are still slightly underdone in the center. Carefully transfer cookies to a cooling rack until set, about 3-5 minutes.

2nd Annual Christmas Cookies Countdown

Welcome to my second annual Christmas Cookie Countdown. Last year I was inspired by all the Christmas boxes everyone was creating and decided to do my own version! I did a Christmas Cookie Countdown, which included 6 cookies: Ginger Molasses, Mint Milano, Christmas Funfetti cookie, Chocolate Crinkle, Thumbprint, and Linzer cookies. Go Check Them Out!

This year, however, I decided I wanted to do 5 treats that included candy!

So I began with perfecting my top two Christmas cookies, Ginger Molasses and Chocolate Crinkle! These cookies are timeless.

For the holidays, I think it's a necessity to have a ginger cookie. Whether it is a gingerbread man or a chewy cookie, like these Ginger Molasses Cookies, spices like ginger, cloves and cinnamon are the spices of the holidays! They are warm and spicy, and will give you a nostalgic feeling in one bite! My second all-time favorite is Chocolate Crinkle Cookies! This recipe is from America's Test Kitchen, and its perfection. I've tried MANY different Chocolate Crinkle Cookies, ones that only use chocolate or cocoa, and others that don't spread or spread too much... I basically did the work for you and found out that the combination that the American Test Kitchen came up with is the best!

My third cookie, is NYT Poppy Seed Linzer Cookie. Last year I tried my very first Linzer cookie and fell in love! I did a chocolate Linzer cookie with a tahini filling, I know how it sounds, but trust me its worth trying. This year, I saw the NYT Christmas Cookies and they all looked deliocous, but when I was deciding what other cookie I would add to my countdown, the Poppy Seed Linzer was a no brainer! The recipe for this cookie is a Poppy Seed dough with a grapefruit filling, but I decided to use blackberry preserves instead. I thought the savory and earthiness of the cookie would air well will a berry filling!

For my last 2, I wanted to make candy. Cookies are delicious, but candy is even more scrumptious! So for my fourth treat, I made a Chocolate Dipped Meringue Cookie. I love anything meringue, pavlovas are my go-to desserts for a crowd. They are light/crispy on the outside and chewy in the inside! They complement well with any fruit or chocolate you top it with. Instead of making a pavlova or large meringue, these mini meringues are the perfect size for cookie swaps, a display and more importantly to pop into your mouth! Additionally, what makes these meringues extra unique, are the spices. Cinnamon, ginger, nutmeg, and cloves are folded in and adds additional flavor that will leave you wanting more!

For my last dessert, I wanted to use chocolate. During the holidays, all you see are the chocolate and peppermint bark, which is delicious, but I wanted to do something different. Instead, I did a White Chocolate and Matcha Bark! The matcha does not only give this chocolate a festive green color, but the flavor of the matcha balances the sweetness of the white chocolate. To add texture and flavor, I sprinkled pomegranate arils on top, that adds a freshness to this rich chocolate and looks beautiful with the white and green swirl. This bark is so simple to do and very versatile. If you do not like pomegranates, freeze-dried raspberries will work perfectly well! Try this bark out for a last-minute party or treat!

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Chocolate Dipped Meringue Cookie

Merry Christmas Eve!

Chocolate Dipped Meringue Cookie. I love anything meringue, pavlovas are my go-to desserts for a crowd. They are light/crispy on the outside and chewy in the inside! Meringue pairs well with any fruit or chocolate you top it with. Instead of making a pavlova or large meringue, these mini meringues are the perfect size for cookie swaps, a display and more importantly to pop into your mouth! Additionally, what makes these meringues extra unique, are the spices. Cinnamon, ginger, nutmeg, and cloves are folded in and after they are baked they are dipped into chocolate! What really adds a festive flare, is the crushed peppermint and pistachios that the meringue is finally dipped into after the chocolate.

I chose the peppermint and pistachios because they are festive for the holidays but if you prefer any other nut or to leave them plain, they are just as delicious!

Happy Holiday!

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Ingredients 

Meringue

• 1 cup  granulated sugar

• 1/4 cup water

• 3  large egg whites

• ½ tsp vanilla extract

• 1/8 tsp  nutmeg

• 1/8 tsp  cinnamon

• 1/8 tsp  ginger

• pinch  clove

For Dipping

• ½ cup 60% bittersweet chocolate chips

• 1/4 cup crushed candy canes

• 1/4 cup  roasted pistachios, finely chopped

Recipe

1. Preheat oven to 175º F. 

2. Line a large baking sheet with parchment paper. Place egg whites in a stand-mixer bowl with a whip attachment.

3. In a small pot, add sugar and pour water over sugar. Cook over medium-high heat until sugar mixture begins to simmer. Meanwhile, begin whipping the egg whites until stiff peaks form. 

4. While the egg whites whip, continue to cook sugar until it reaches 240º F. If any sugar sprays onto the sides of the pot, use a pastry brush dipped in cold water to wipe down the sides, this will prevent the sugar from crystallizing.  

5. Once the sugar syrup reaches the proper temperature, with the mixer on medium-low speed, slowly add the hot sugar syrup to egg whites. Pour the sugar syrup down the side of the mixer bowl, avoiding the whisk, and allow it to stream into the egg whites gradually. This prevents overheating the egg whites. 

6. Once all the sugar syrup has been added,  increase the speed to high and whip whites until the bottom of the mixer bowl should be cool to the touch, about 5 minutes. 

7. In a small bowl, whisk the spices together. Fold the spices into the meringue. Transfer meringue into a piping bag fitted with Wilton 4B piping tip.

8. On prepared baking sheet, pipe 1-inch wide meringues in a  row, spacing ¼-inch apart. 

9. Bake for 2 hours, with oven door just slightly ajar, until dry to the touch. Place a heat-proof spoon in the door if needed, as this will help the  steam to escape while baking and prevent the meringues from cracking. Once they are done baked, remove meringues from oven and let cool.  

10. Meanwhile, place the crushed candy canes and nuts into two separate bowls. Place the chocolate into a bowl. Heat each bowl just until chips are mostly melted, then stir to incorporate the small unmelted bits. This will help to keep the chocolate in temper and provide a firm setting of the chocolate. Dip the peppermint meringues into the dark chocolate and then directly into the crushed candy canes. Dip the eggnog meringues into the white chocolate and directly into the hazelnuts. Dip the gingerbread meringues into the milk chocolate and directly into the pistachios. Place all finished meringues onto a parchment or silicone mat lined baking sheet to set. 

Store meringues in an airtight container at room temperature, for up to three days or seal in gift bags and share with others to enjoy.  

Chocolate Crinkle Cookies

Merry Christmas Eve! Today we are making Chocolate Crinkle Cookies!

These chewy and crispy cookies are irresistible and should definitely be a part of your Christmas dessert table this year!

I have made different versions of these cookies, from only using cocoa powder or to just using melted chocolate, but I found that both of those methods make the cookies cakey.

I found this recipe from America's Test Kitchens which uses both melted chocolate and cocoa powder.

In addition to those ingredients, unlike most crinkle cookies, these use both baking powder and baking soda which gave the cookies a lift and a good spread, creating a thinner and crispier cookie.

One of my favorite things that I learned from making this cookie was how they use both powdered sugar and granulated sugar for the coating of the cookie. Most crinkle cookies use only powdered sugar, but from my own experience, and from this recipe, I learned that just using powdered sugar does not allow the sugar to adhere to the cookie. When both sugars are used, the granulated sugar creates a crystallized crust allowing the powdered sugar to adhere better and creates a crispier, more attractive crack.

This is my absolute new favorite cookie recipe, and I hope after trying it, it becomes yours too!

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Ingredients 

• 1 cup all-purpose flour

• ½  cup Dutch-process cocoa powder

• 1 tsp. baking powder

• ½ tsp. baking soda

• ½  tsp. kosher salt

• 1 ½  cup brown sugar

• 3 large egg

• 1 tsp. vanilla extract

• 4 oz. unsweetened chocolate, chopped

• 4 tbsp, unsalted butter

• ½ cup granulated sugar

• ½ cup confectioner’ sugar

Recipe

1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

3. Combine the unsweetened chocolate and butter in a small bowl and microwave for 30 seconds, stir pieces and return to microwave for another 30-second interval until chocolate is melted, allow to cool.

4. In an electric mixer, beat the brown sugar, eggs and vanilla. Add the cooled chocolate to the beaten eggs and sugar mixture, beat until combined.

5. Add the dry ingredients, beat until just combined. Let the dough sit for 10 minutes at room temperature.

6. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with a cookie scoop, roll the dough into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.

7. Bake the cookies until puffed and cracked have just begun to set but center is still soft, about 12 minutes. Let the cookies cool completely.

   Recipe by America’s Test Kitchens

Ginger Molasses Cookies

Happy day 2 of my Christmas Cookie Countdown! Today I'm featuring my ultimate favorite cookies, Ginger Molasses Cookies!

These cookies are irresistibly delicious, and every time I make them, they are gone in a snap!

Even my mother, who is not a fan of cookies, is obsessed with these!

They are packed with warm flavors and spices. The dough is chilled, rolled in coarse sugar which creates a beautiful crystalized crust and crunch on the outside while still being soft and chewy in the center.

I give these cookies a bang halfway through baking, shout-out to Sarah Kieffer owner of the The Vanilla Bean Blog, who basically made pan- banging popular!

I do it to all my cookies! It creates a crinkle effect.. literally, once you try it, you'll understand my obsession!

This cookie dough freezes well, so they are great to make ahead for Christmas or any other time of the year!

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Ingredients 

• 2 cups all purpose flour

• 1/2 tsp. salt

• 2 tsp. cinnamon

• 1 tsp. ground cloves

• 1 tsp. ground ginger

• 1 tsp. baking soda

• 1 1/2 sticks unsalted butter, at room temperature

• 1 cup packed dark brown sugar

• 1 egg

• 1/4 cup molasses

• Coarse sugar, such as Turbinado, or Muscovado

Recipe

1. In the bowl of a stand mixer, beat together the butter and sugar until light and creamy, about 3 to 5 minutes.  Add the egg and molasses and continue beating until well combined.

2. In a separate bowl whisk together the flour, salt, cinnamon, cloves, ginger, and baking soda. Add the flour mixture into the  butter mixture and beat until just combined.

3. Let the dough chill in the refrigerator until firm, at least 2 hours.

4. Preheat oven to 350°F.

5. Line two sheet trays with parchment paper. Using a cookie scoop, scoop the dough and form into a ball.  Roll in coarse sugar. Place on prepared sheet trays.

6. Bake for 10 to 12  minutes. Bang the pan half-way through the baking time, or when the cookies have puffed up. (creates a crinkle effect).

7. Let cool before serving.