Category Archives: cookies

Reese’s Cookie Cups


My lacrosse team held a bake sale to raise money for epilepsy awareness.  My whole team pitched in to support our amazing team captain, Lauren Wemple, in her effort to raise awareness.  Instead of just making plain cookie cups I decided to put Reese’s on the bottom of the cookie cups.  They were a hit!  I would say they sold out within minutes!


Recipe for the Cookies:

  • 1 cup butter at room temperature
  • 1 ½ cups packed light brown sugar
  • 2 large eggs, plus 1 egg yolk
  • 1 tablespoon vanilla
  • 2 ½ teaspoons salt
  • 2 teaspoons baking powder
  • 2 ½ cups flour
  • ½ teaspoon baking soda
  • 1 bag of Reese’s


  1. Cream butter and sugar together.
  2. Add eggs one at a time and mix together.
  3. Add vanilla.
  4. In a separate bowl combine dry ingredients.
  5. Mix a half of the dry ingredients to the wet ones and repeat.
  6. Place a Reese’s at the bottom of the muffin cup.
  7. Place two tablespoons of cookie dough on top of the Reese’s.
  8. Bake for 20 to 30 minutes or until golden.

Picture 7


Chocolate Crackle Cookies

1Chocolate crinkles/crackles were a huge part of my childhood. Whenever we stopped by the local bakery, I would either get chocolate crackles or peanut butter cookies, without fail. I’ve wanted to make these for quite some time, but I am literally one of the worst cookie bakers ever — maybe it’s the oven, but they never come out quite right — but I finally decided to give it a shot.

After trying this recipe, I am inclined to say it is foolproof. The cookies were the perfect consistency and didn’t fall flat in the oven — just make sure you chill the dough thoroughly! I also would recommend adding a little extra cocoa powder (about 1/4 cup) to the batter if you want more chocolatey cookies.

3Here’s the recipe, from Martha Stewart:


  • 8 ounces bittersweet chocolate, melted and cooled
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 1/3 cups light-brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk
  • 1 cup confectioners’ sugar, plus more for rolling


  1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
  2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
  3. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
  4. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.


— Halie

Carrot Cake Cookies

My mom keeps telling me I should be baking things that are healthier.  She had a couple of friends over to our house the other night and asked me to make something.  While these probably aren’t as healthy as Halie’s brownies they are good.  I figured carrot cake cookies have carrots in them and that’s a vegetable!


  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup all- purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 3/4 cup packed, finely grated, peeled carrots
  • 1 cup golden raisins


  1. Preheat oven to 3500F
  2. Whisk together butter, sugars, and egg yolk.
  3. In a separate bowl whisk the flour, ginger, and salt.
  4. Add flour mixture to sugar, butter, and egg mixture.
  5. Mix until thoroughly combined.
  6. Add in oats, carrots and golden raisins and combine.



French Macarons

I have a friend who, every so often, brings back delicious French macarons from one of her favorite bakeries in San Francisco. Turns out her least favorite flavors are some of my personal favorites (hazelnut and chocolate orange, to be exact), which means I usually end up with plenty of macarons of my own. They are perfectly chewy with just the right amount of sweetness, and eating a whole box is a relatively easy task.

Recently, I had a craving for macarons — not the bland American version with overbaked shredded coconut (called macaroons), but the French kind, with filling sandwiched between two chewy, melt-in-your-mouth cookies. I scoured the internet for recipes, but finally settled on one from an article in the April/May 2011 issue of Fine Cooking, from pastry chef Joanne Chang.

I think the original recipe, found here (along with a how-to video),  is supposed to yield many cookies, with a much crisper texture than I ended up with. This was probably the result of the substitutions I made in the recipe (I used flour instead of almond flour, which definitely made the cookies much more cookie-like and doughy and less like meringues). However, they did end up chewier, which just made them more to my liking.

I made three types of macaron cookies: vanilla (I didn’t have vanilla bean, so I added extract to the basic recipe), cocoa, and lavender (I added crushed dried lavender blossoms and a syrup made from steeping the blossoms in a small amount of hot water and saturating it with sugar). I paired the vanilla with a chocolate-orange ganache filling (I just used orange extract and it was delicious), the lavender with basic chocolate ganache, and the cocoa with hazelnut-chocolate ganache (bad idea on my part, because the crushed roasted hazelnuts in the filling tasted terrible after a day or two).

The Fine Cooking recipe also gives instructions on other cookie variations (such as almond, sesame, cinnamon, and black pepper), as well as more filling options (lemon curd, rosemary-lemon curd, vanilla buttercream, and espresso buttercream), but it’s pretty easy to experiment and come up with your own flavor twists.


— Halie

Pillow Cookies


I apologize for not posting in so long, but as you know school gets stressful. Especially since Halie and I have been engrossed in the college process. One Saturday in October, however, I did find the time to bake. One of my old teachers, Mr. Sykes, had just bought a kitchen aid mixer. Unfortunately, I do not have one at home. Mr. Sykes is aware of my food blog and asked me if I would want to make something for the blog using the mixer. I was ecstatic! I knew I had to make pillow cookies! Pillow cookies are chocolate chip cookies with brownie’s inside them. I used the cookie recipe from ( and the brownie recipe was Mr. Sykes contribution.

Recipe for the Brownies:

• 2 cups white sugar

• 1 cup butter

• 1/2 cup cocoa powder

• 1 teaspoon vanilla extract

• 4 eggs

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt


1. Mix the sugar, butter, and eggs. Then separately mix the cocoa powder and vanilla extract to make a paste. Add the paste to the mixture. In another bowl swift the flour, baking power, and salt. Then slowly add the dry ingredients to the wet ones while mixing them together.

2. Grease a 9 x 13 inch pan and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean. 3. Once the brownies have cooled cut them into about ½ inch squares or just little squares you don’t have to be exact!

Recipe for the Cookies:

• 1 cup butter, room temperature

• 1 1/2 cups packed light brown sugar

• 2 large eggs, plus 1 egg yolk

• 1 tablespoon vanilla

• 2 1/2 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 12 oz. bag miniature semi-sweet chocolate chips

Our Alterations: In an effort to be healthy…. Mr. Sykes suggested that we use whole-wheat flower. The cookies tasted the same to me! We also didn’t have small chocolate chips so; I chopped the normal size ones. I do recommend buying the small ones though. If I hadn’t chopped them I think it would have been a little too much. Remember there is a brownie inside these cookies!


1. Beat butter until creamy and then add brown sugar. Beat until smooth.

2. Add eggs, yolk, and vanilla, beat until smooth.

3. Separately combine flour, baking powder, baking soda, and salt in another bowl and stir together.

4. Add the dry ingredients to the wet ones and mix.

5. Lastly, stir in the collocate chips.

Mr. Sykes's CookieConstruction of the Pillow Cookie: Mr. Sykes and I had different ways of making the cookies at first. He just tried to roll it together. I’m actually not sure what he did but it was a little messy. I recommend my way. First wet your hands a little. It helps with the dough. Then place a piece of flattened dough in your hand (enough so that your palm is covered). Then place the brownie on top. Cup your hands to fold the dough around the brownie. Once you have finished flip the cookie dough upside down and put it on the baking sheet. Mr. Sykes and I realized how huge these cookies were going to be so I came up with another idea. We placed them into a muffin tin to make Pillow Cookie Cups. Below you can see the pictures of both the cookies and cookie cups. I ended up giving out the cookie cups in a dorm that night, and I got a lot of good responses! I hope you enjoy our community certainly did!


White Chocolate Raspberry Cookies

Yum! I have been wanting to make these for a while.  I have had white chocolate raspberry scones but never cookies!  This was the first time I really made up a recipe from scratch and I was a little nervous.  But, I have to say it went better than I expected!  I started off by coming up with a basic cookie recipe.

Basic Cookie Recipe (heads up this recipe makes a lot of cookies!! So you might want to half it):

  • 3 cups of all purpose flour
  • 2 teaspoons of baking soda
  • 1 ½ cups of butter
  • 1 cup of brown sugar
  • 1 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 3 eggs

First combine the flour, and the baking soda.  In a separate bowl beat the eggs, sugars, butter, and vanilla.  Then add the dry ingredients to the wet ingredients in separate parts until well mixed.  You can really add anything to this cookie recipe, it is very versatile.  I chose white chocolate and raspberries.  To make the white chocolate raspberry cookies you need:

  • The Basic Cookie Recipe (listed above)
  • ½ pint of raspberries
  • 2 cups of white chocolate

After you have made the basic cookie recipe fold in the white chocolate.  I took the easy route this time and used white chocolate chips.  Although, I think if I were to have bought bars of white chocolate and cut it into chunks it would have been better.  What’s better? You decide!   When figuring out how I wanted to incorporate the raspberries into the recipe I tried two different ways (raspberries can become messy!).  The first way as show below was kind of like wrapping raspberry cookies present.  I flatted a one-inch ball of dough and then put the raspberry in the center.  I then folded up the sides to make the cookie back into a ball.

This process was a little time consuming and made very big cookies. So, I then decided to just delicately added the raspberries to the dough as I made the balls.  This way was a little messier.

In the end both ways tasted the same so again it’s your choice!  I baked these cookies at 375 for about 12 minutes or until golden brown.

I have to say they turned out great and I hope you give them a chance!

— Lizzie

Chocolate Chunk Cookies with Orange and Cinnamon

This is a really fun twist on your basic chocolate chip cookie. It’s less sweet than your typical cookie, which makes it nice for more mature palettes. The combination of flavors is a unexpected but a pleasant surprise. This recipe also makes quite a few cookies, so this is a good choice if you need to bake cookies for a large group of people!

You can view the original recipe here, at Chasing Delicious. I didn’t do the whole mixture of different chocolates listed (I used 8 oz of semisweet and 2 oz of bittersweet chunks), I left out the walnuts, and I added in about 1/2 cup of white chocolate chips. I really love the use of cake flour and bread flour in the recipe — it makes it a lot easier to get a chewier cookie that doesn’t fall flat in the oven.


  • 2 sticks unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3/4 brown sugar, packed
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon freshly squeezed orange juice
  • 2 cups cake flour
  • 4 ounces bread flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 2 oz 100% cocoa bar, finely chopped
  • 4 oz 70% cocoa bar, roughly chopped
  • 4 oz 60% cocoa bar, roughly chopped
  • 4 oz pecans (1 heaping cup whole), roughly chopped
  • 4 oz walnuts (1 really heaping cup whole), roughly chopped
  • 1 1/2 teaspoons zest from an orange



  1. Preheat a conventional oven to 375 degrees or a convection oven to 350 degrees.
  2. Cream the butter and sugars together in a bowl. The mixture should be light and fluffy.
  3. Add each egg one at a time, mixing well after adding.
  4. Add the vanilla and orange juice. Mix well.
  5. Add the flours, salt, baking soda, and cinnamon to the bowl and mix until the batter comes together.
  6. Before adding the extras, mix the nuts, chocolate, and zest well in a bowl. This ensures the orange zest is evenly distributed.
  7. Add the extras (nuts, chocolate, zest) to the batter and mix in until it is evenly distributed.
  8. Place tablespoon-sized blobs of cookie dough onto a baking sheet lined with parchment paper.
  9. Bake for 10 to 11 minutes until the cookie is golden.
— Halie