maple coconut cookies

May 4, 2020 by Butter Loves Company

This post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

The stay-at-home orders continue and so do the baking adventures—this time we’re having Maple Coconut Cookies! We’re so excited to now have our good news public—after months of secret-keeping we are thrilled to be able to share we’re having a baby boy! While it is a strange time to be pregnant and things have not been as I would have imagined (or any of us could have, for that matter), we are so grateful to be growing our family and to have another sweet mouth to feed in the coming months.

One of the things I am most excited to do when our little babe arrives is to bake together. I know it’ll be some time before his little hands can stir but it makes me smile so hard thinking about it! This Maple Coconut Cookie recipe is perfect for getting kids involved. They are easy to mix together—just 5 steps, no stand mixer required, no dough chilling—and they taste super comforting. They come out really thick and stay moist and chewy inside thanks to Eagle Brand Sweetened Condensed Milk, maple syrup, and sweetened shredded coconut (which also gives them some texture). I also drizzled them with a maple glaze because it really ups the maple flavor. If you happen to have maple or coconut extracts you could also add in a teeny bit to enhance the flavor even further.

You can customize the extra mix-ins to whatever you have on hand right now. We added pecans and white chocolate because I love the combination of pecan and maple, and the white chocolate sounded delicious for extra pops of sweetness. You could omit both or substitute in chocolate chips, sprinkles, dried cranberries, other nuts, whatever your heart desires!

These cookies remind me of a combination of breakfast cookies and maple candy. Something about the maple flavor makes me think of a plate of pancakes and the sweet glaze transports you to a Vermont ski lodge gift shop (For me, at least, that is where I used to buy maple candy! Ha!).

Love, and be well.
Jenna

maple coconut cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: Dessert

Servings: Makes 18-20 cookies

maple coconut cookies

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk, at room temperature
1/3 cup pure maple syrup, plus 2 tablespoons more for glaze
1/3 cup Eagle Brand Sweetened Condensed Milk
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
1/2 cup chopped pecans (optional)
1/2 cup white chocolate chips (optional)
1 cup confectioners’ sugar, for glaze

Instructions

Preheat the oven to 350°F and line two cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl or the bowl of an electric mixer, stir together the butter, both sugars, eggs, maple syrup, sweetened condensed milk, and vanilla extract until combined.
Add the flour mixture to the butter mixture along with the shredded coconut, pecans, and white chocolate chips (if using) and stir until the flour is incorporated. Scoop the dough into balls onto the prepared cookie sheets, leaving 3 inches between each scoop.
Bake the cookies until the edges are golden brown, about 12–14 minutes.
Glaze the cookies: Prepare the maple glaze by mixing the confectioners’ sugar and a tablespoon or two of maple syrup in a small bowl. Add just enough maple syrup so the confectioners’ sugar absorbs and the glaze drips slowly but smoothly off the tips of a fork. Drizzle over the slightly cooled cookies and allow the glaze to set before eating.

https://www.butterlovescompany.com/2020/05/04/maple-coconut-cookies/

butter loves company | jenna larsson

eggnog sandwich cookies

December 17, 2019 by Butter Loves Company

This post was sponsored by Eagle Brand®. All thoughts and opinions are my own.

Twinkly lights, balsam candles, eggnog, cookies… it’s holiday time, friends! This is also my absolute favorite baking time of year since it is even extra cookie-focused.

One of Greg’s favorite parts of the holidays is eggnog with a little nutmeg on it, so as I was pondering what cookies to make for the cookie boxes I give out, I figured it would be great to incorporate that winter-y classic flavor.

To achieve the creamy, sweet notes you find in eggnog, I turned to Eagle Brand® Sweetened Condensed Milk. It’s made only with milk and sugar and adds wonderful flavor to both the cookie dough and the filling here. Its smooth texture and thickness gives the cookies just enough moisture without making the dough too wet.

Eggnog also has an eggy richness so we’ll use both a whole egg and an extra yolk. For warming spices, turn to cinnamon, nutmeg, and ginger and don’t be shy with them!

I decided that these cookies would be best with some filling to really accentuate the creaminess you get with a glass of eggnog. You could of course just make the cookies as-is and they will still taste delicious. I like to scoop them smaller than my typical cookie since they will be sandwiched together.

These Eggnog Sandwich Cookies will be perfect for your cookie swaps, dessert tables, or secret Santas (Who wouldn’t appreciate an edible gift?).

Xo,

Jenna

eggnog sandwich cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: Makes about 18 sandwich cookies

Ingredients

For the cookies:

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cups (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar, plus more for rolling if you would like
1 large egg
1 large egg yolk
1 tsp vanilla extract
1/3 cup Eagle Brand® Sweetened Condensed Milk

For the filling:

3/4 cup unsalted butter at room temperature
3 tablespoons Eagle Brand® Sweetened Condensed Milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
3 tablespoons eggnog (or whole milk)
3 cups confectioners sugar

Instructions

Preheat the oven to 350°F. Line two cookie trays with parchment and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth. Add the sugar and cream until light and fluffy. Add the egg, egg yolk, vanilla extract, and Eagle Brand® Sweetened Condensed Milk, and beat on medium-high until fully incorporated.
With the mixer on low, gradually pour the flour mixture into the butter mixture and beat until incorporated. With a spoon or small cookie scoop, scoop the dough into 1-teaspoon-sized balls, roll in granulated sugar (optional), and place on the prepared baking sheets about 3 inches apart. Bake until edges are golden, about 12–14 minutes. Remove from the oven and let cool on the trays for a couple minutes before transferring to a rack to cool completely.
Meanwhile, prepare the filling. In a medium bowl using a hand mixer (or in your stand mixer with the whisk attachment), beat together the butter, condensed milk, vanilla, cinnamon, ginger, nutmeg, and eggnog until combined. Begin adding sugar, slowly, and continue adding and whisking until all the sugar has been added and the buttercream reaches smooth peaks.
When the cookies are no longer warm, pipe or spread some of your filling onto the insides of half of the cookies. Top with another cookie to create a sandwich and enjoy!

https://www.butterlovescompany.com/2019/12/17/eggnog-sandwich-cookies/

butter loves company | jenna larsson

For another wonderful recipe using Eagle Brand® Sweetened Condensed Milk, see my Pumpking Thanksgiving Trifle.

chocolate chip and funfetti cookie cake

September 15, 2019 by Butter Loves Company

Does the thought of a cookie cake make you think of the mall you visited growing up or the work birthdays and events you attend these days? For me it’s both and that’s part of why I love them so much. The other thing I love about them is that they’re so easy to make and enjoy in the comfort of your own home too! Today’s chocolate chip and funfetti cookie cake is a combination of two favorite cookies.

This cookie cake recipe includes instructions to make half the dough chocolate chip and half the dough funfetti. You can swirl the two together by scooping each randomly into the pie dish. OR, you can make it half and half like you would your Friday night pizza order (a half pepperoni and half mushroom and olive in our house).

Cookie cake is basically a giant cookie that is perfect for slicing and sharing. You get the crisp edges you love in cookies along with super soft and intentionally underbaked centers. To make the cookie cake more, well, cake-y, we add a little cornstarch. It also helps with making the cake soft.

I decided to make this for our first wedding anniversary since Greg REALLY loves cookie cakes. I was going to make funfetti only but he wanted chocolate chip, so here we are with a compromise. This gives you the best of both worlds: melty semi-sweet chocolate, creamy white chocolate, and colorful sprinkles.

This is really easy to put together since you will be using the same base dough for both. Essentially you will just remove half of the dough while it is naked (aka before adding chocolates and sprinkles). You’ll add the chocolate to the remaining dough, and then swap halves and add the white chocolate and sprinkles.

Bake this chocolate and funfetti cookie cake in a cake pan or a pie dish. I like using a glass pie dish. You can add some buttercream on top for extra flair. I would recommend just a vanilla American buttercream which is made with butter, confectioners’ sugar, a little milk or cream, and vanilla extract. YUM!

Xo,
Jenna

P.s. If you are in the funfetti mood, you can also check out Confetti Broyé or a Funfetti Pie Crust. Both add a little celebration to the table. 🙂

chocolate chip and funfetti cookie cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 1 9-inch cookie pie

funfetti-cookie-cake

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg and 1 large egg yolk
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup rainbow sprinkles (not nonpareils)
Buttercream frosting for decorating (optional)

Instructions

Place a rack in the middle of your oven and preheat to 350°F. Grease or spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla and mix to combine. With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing until just combined. Remove half of the dough from the bowl and place it in the empty bowl the flour was just in while you mix the chocolate chip dough.
Add the chocolate chips to the remaining half of dough in the stand mixer. Mix until distributed. With a spoon or cookie scoop, drop dough chunks into the prepared pie pan (randomly all over for swirled cake or keeping to one side of the pan if you want a half and half cookie cake). Don’t press the scoops down yet.
Transfer the reserved dough to the stand mixer bowl. Add the white chocolate chips and sprinkles and mix until distributed. With a spoon or cookie scoop, drop dough chunks into the prepared pie pan (in between holes of chocolate chip dough for swirled, on the other half of the pan if doing half and half). With your hand, gently pat down the dough so there aren’t any holes.
Bake for 25–30 minutes or until very lightly browned on the edges. Be careful not to overbake as the cookie cake is best when the center is underbaked. 🙂 It will puff up in the oven and then sink as it cools. Top with a buttercream frosting, if desired.

Notes

Adapted from Sally’s Baking Addiction

https://www.butterlovescompany.com/2019/09/15/funfetti-cookie-cake/

butter loves company | jenna larsson

iced carrot cake cookies

February 7, 2018 by Butter Loves Company

These chewy carrot cake cookies are filled with all the deliciousness and textures of a traditional carrot cake, including the cream cheese icing, just in easy portable form!

Name: maple coconut cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 18-20 cookies
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted and cooled slightly; 1/2 cup light brown sugar; 1/2 cup granulated sugar; 1 large egg, plus 1 egg yolk, at room temperature; 1/3 cup pure maple syrup, plus 2 tablespoons more for glaze; 1/3 cup Eagle Brand Sweetened Condensed Milk; 1 teaspoon pure vanilla extract; 1 cup sweetened shredded coconut; 1/2 cup chopped pecans (optional); 1/2 cup white chocolate chips (optional); 1 cup confectioners’ sugar, for glaze

Have you ever felt like carrots are too often the sidekick, never really the star? Always the bridesmaid, never the bride! They are the dedicated friend who set you up with your soul mate. They are the matchmakers for your soups, setting the flavors up alongside other “Robins” like celery and onion. They nestle next to braised meats and potatoes in a hearty roast or stew, give a nice crunch when shredded and mixed with greens for a salad, or add a subtle sweetness to a coleslaw. Isn’t about time carrots had their time to shine?

I was thrilled to celebrate fall with so many lovely bloggers a few months ago and we are excited to come together again to give carrots their due…here is our celebration of carrots!

When you think of carrot desserts, more likely than not, carrot cake comes to mind. It was probably carrot’s Oscar winning role at one time. It is hard not to love the combination of carrots, warm spices like cinnamon and nutmeg, and texturizing extras like pecans, raisins or pineapple.There are few carrot-related dishes that are more iconic than carrot cake. If for whatever reason to don’t love carrot cake as-is, the tides turn as soon as it is slathered with a smooth cream cheese frosting. Done deal.

I usually save making my favorite carrot cake for later in the spring, but for the celebration, I thought there was no better time to dip my toe into transforming one of my favorite spring desserts into a cookie. I made a few tweaks for this in order to keep a little more structure. Cookies made with moist ingredients like carrots or pumpkin are often very cakey. These definitely skew that way, but the addition of bread flour and oats give these cookies a more traditional chewy cookie feel. One thing that does not change, of course, is the cream cheese frosting. This time it is more of a drizzle, but you’ll have enough leftover to dip the cookies into. That wasn’t an accident. 😉

iced carrot cake cookies

Servings: Makes about 24 cookies

carrot cake cookies | butter loves company

Ingredients

1 1/4 cup bread flour (If you don’t have bread flour, sub with more all-purpose flour. The results will vary a little.)
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon table salt
1 cup unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cup shredded carrots
1/2 cup finely chopped pecans
1 1/2 cups old fashioned oats
1/3 cup raisins

For the Icing:

4 ounces full fat cream cheese (half a standard block), softened
1 1/2 cups confectioners sugar
2 tablespoons milk
1 tablespoon vanilla extract

Instructions

In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix until combined. Pour in the vanilla extract and mix to combine.
With the mixer on low, gently pour the flour mixture into the wet mixture and continue mixing until combined. Stir in the shredded carrots, chopped pecans, raisins, and oats until evenly distributed.
Refrigerate dough for at least 1 hour (You may scoop the dough prior to refrigerating if you’d like. It is often easier than scooping out chilled dough.).
When you are ready to bake, preheat the oven to 350° and line two cookie sheets with parchment paper. Scoop out the chilled dough and place on the prepared pans, leaving 3 inches between each dough ball. Bake in the preheated oven for 16 to 18 minutes, or until the tops are puffed and the edges are set. It is difficult to overbake these cookies since there is a lot of moisture. 🙂
While the cookies cool, prepare the icing by mixing the cream cheese, confectioners sugar, milk, and vanilla extract until it is a smooth, thick liquid. You can test the drizzle by dipping a fork into it and lifting it 6 or 8 inches above the bowl, allowing the icing to drip off. You’ll want it to run in a steady stream but be thick enough that it takes a few seconds for it to dissolve back into the bowl.
Drizzle the cooled cookies with the prepared icing and enjoy.

https://www.butterlovescompany.com/2018/02/07/iced-carrot-cake-cookies/

butter loves company | jenna larsson

If you are feeling inspired by the carrot, definitely poke around some of the other bloggers recipes! The creativity is incredible!

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s Candied Carrot Rose Tart

Better with Biscuits’ Carrot Souffle

This Healthy Table’s Beet and Carrot Galette

Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

Figs & Flour’s Thai Peanut Pizza

Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s Carrot Pecan Cookies

Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

Worthy Pause’s Paleo Thai Curry Carrot Soup

Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s Paleo Carrot Mug Cake

More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s Vegan Carrot Whoopie Pies

Katie Bird Bakes’ Carrot Cake Scones

Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s Carrot Spaghetti

Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ Carrot Cake Sourdough

Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

Food by Mars’ Paleo Carrot Walnut Loaf Cake

Cosette’s Kitchen’s Sumac Carrot and Feta Salad

Measuring Cups Optionals’ Carrot Curry Soup

Rezel Kealoha’s Turkish Yogurt Carrot Dip

Pies and Prejudice’s Carrot Pie with Maple & Cardamom

Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s Chai Carrot Pie

Cook Til Delicious’ Mini Carrot Cake

What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s Zesty Sunflower Carrot Spirals

Lady and Larder’s Carrot Crudite Board with Z’atar Hummus

Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

Suburban Pie and Treat’s Carrot Pineapple Raisin Pie

Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese

Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

Flotte Lotte’s Carrot Apple Pie

Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)

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chewy bourbon butterscotch cookies

February 1, 2018 by Butter Loves Company

A splash of bourbon grants you a reprieve from the sweetness of butterscotch chips in this recipe for chewy bourbon butterscotch cookies.

Are you settling into 2018? I feel like life has been quite a whirl lately between work, cookies, wedding planning, and navigating some anxieties. Slow down 2018! As someone who absolutely adores hosting and entertaining, I’m actually having a hard time getting into the swing of planning a wedding. Anyone go through this? I keep going back to how I will just be happy to have so many people who I love there, including that main squeeze I’ll meet down the aisle.

During periods like this where I feel a tad overwhelmed, I turn to one of my favorite therapies, baking. Despite life’s craziness, spending time on this blog and with you (virtually) is one of my favorite things and it truly makes me happy. It is a gravitational pull that I never want to stop getting caught in! So without even pushing sappiness aside, thank you for being here. This year I am really excited to bring more of myself to this site and to learn more about each of you.

Let’s start with these bourbon butterscotch cookies, shall we? I have had butterscotch chips on hand since the holidays and finally got around to testing some cookies with them. If you’re hesitant about butterscotch because it is so sweet—it is essentially a mix of sugar and butter afterall—let me assure you that I did a bit of testing to find a compromise that balanced that flavor.

If you’re a fan of things like blondies, or snickerdoodles, or bourbon in general, I definitely think you’ll enjoy the flavor of these butterscotch cookies. We’ll add a little more dark brown sugar than granulated which not only adds chew, but it also enhances the cookies’ depth with a molasses-type note. Butterscotch is reminiscent of white chocolate to me in that it can be overly sweet and perhaps even have the same polarizing fandom (the lovers or the haters), but when done right, its caramel profile is just enough sweetness to satisfy your taste buds. And hey, a splash of bourbon can’t hurt. Just like in this bourbon banana bread, the dark spirit is an understated smokey addition to your favorite baked goods.

chewy bourbon butterscotch cookies

Prep Time: 1 hour, 15 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 15 minutes

Servings: about 16 cookies

bourbon butterscotch cookies 2

Ingredients

1 1/4 cup (4.25 oz) bread flour
1 cup (4.5 oz) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/4 sticks of butter, or 10 tablespoons, softened
1/2 cup, heaping, (5 oz) dark brown sugar, packed
1/2 cup (4 oz) granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons bourbon
1 cup (6 oz) butterscotch chips

Instructions

In a medium bowl, whisk together the bread flour, all purpose flour, baking soda, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, dark sugar, and granulated sugar on medium speed until fluffy, about 3 minutes. Add the egg, followed by the vanilla extract and bourbon and mix until combined.
With the mixer on low, gently pour the flour mixture into the butter mixture and mix until just combined. Add the butterscotch chips and mix to evenly distribute. Refrigerate dough for at least 1 hour (You may scoop the dough prior to refrigerating if you’d like. It is often easier than scooping out chilled dough).
When you are ready to bake, preheat the oven to 350° and line two cookie sheets with parchment paper. Scoop out the chilled dough and place on the prepared pans, leaving 3 inches between each. Bake in the preheated oven for 16 to 18 minutes, or until the tops are crackled, the edges are set, and the very center still looks a little wet.
Cool on a rack until you feel like eating them, which will be not long after. 🙂

https://www.butterlovescompany.com/2018/02/01/chewy-bourbon-butterscotch-cookies/

butter loves company | jenna larsson

coffee cake cookies

December 6, 2017 by Butter Loves Company

If you enjoy coffee cake then you will LOVE this recipe for coffee cake cookies. These cinnamon streusel topped cakey cookies are a perfect dessert-y breakfast treat in portable form.

Greg has been bugging me to make coffee cake over the past couple weeks and, since I have been on a serious cookie kick—particularly with the holiday season upon us,—I figured why not combine the two for a breakfast ready coffee cake cookie?

Coffee cake is known for its warm cinnamon spiced flavor and, if you ask me, the best coffee cakes also include an ample amount of streusel, either tucked within the dough’s layers or generously crumbled on the cake’s top. Bakery-style coffee cake can often be associated with having a moist and dense crumb and a savory subtly identifiable tang. This is thanks to the addition of something like buttermilk or sour cream. To replicate the creamy tang these ingredients bring to traditional coffee cake recipes, without adding too much moisture, I turn to one of my favorite things in all the kitchen: cream cheese. Add a bit of cheese and a dash of cream of tartar and you’ll bring the signature tang and cakey texture of the morning bread to your cookie scoops.

If you are expecting holiday guests, these are a nice option to set out with the morning coffee. They are just as good on the regular, when you need a grab and go bite to accompany your coffee or tea.

One tip to this recipe is to prepare the streusel first and store it in the refrigerator or freezer while you prepare the cookie dough. In order to get the streusel to stay on top of the cookie it is important to scoop the dough and then flatten slightly to create a surface for the streusel to stick to when the cookies expand in the oven. Feel free to adjust the streusel to your preference. This one includes oats and pecans, but those could simply be omitted if you prefer. One small note: if you have big clumps of butter in your streusel they will spread as the cookie bakes, so try to keep the butter bits to about a pea-sized to smaller so that it really clumps up with the flour and sugar.

I also can’t stop thinking about how good an ice cream sandwich would be with these cookies wrapped around coffee ice cream. Doesn’t that sound great? Please someone make that and let me know how it is so that I can live vicariously through you! Or if you stick around it’s more than likely that you’ll see that recipe coming soon since I really am craving it now.

coffee cake cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: Makes about 16 cookies

coffee cake cookies 6

Ingredients

2 cups all-purpose flour (10 ounces)
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup (1 1/2 sticks or 12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar (210 grams, 7.35 ounces)
1 large egg, at room temperature
1/4 cup full fat cream cheese
1 tablespoon vanilla extract

For the Streusel:

3/4 cup sugar
3/4 cup flour
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/4 cup butter, softened
1/4 cup chopped pecans
1/4 cup old fashioned oats

Instructions

Prepare the Streusel: In a small bowl, mix all ingredients until the butter is incorporated and the crumble forms pea-sized bunches. There may be some lose of oats or sugar, but most should be sticking to the butter. Set in the refrigerator or freezer while you prepare the cookies.
Make the Cookies: Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy, about 4 minutes. Add the cream cheese and egg and mix to thoroughly combine, about 3 minutes. Mix in the vanilla.
With the mixer on low speed, gradually add the flour mixture to the butter mixture and beat until just incorporated.
Scoop out heaping tablespoons of the dough, rolling them in your hands to create smooth balls, flatten slightly into discs and place each disc onto the prepared cookie sheets leaving at least 3 inches between each. Top each with a generous portion of the prepared streusel and bake for 16 to 18 minutes or until the edges are golden and the centers are just set. Allow to cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.

https://www.butterlovescompany.com/2017/12/06/coffee-cake-cookies/

butter loves company | jenna larsson

dolce de leche cookies

September 4, 2017 by Butter Loves Company

This recipe for cinnamon spiced Dolce de Leche Cookies from the America’s Test Kitchen cookbook, The Perfect Cookie, yields the perfectly sweet, decadent, warming, party-worthy sandwich cookie.

Being from Boston, I have always been a fan of the Beantown based America’s Test Kitchen. Their recipes are tested and tested again, so you can feel confident diving into mixing and stirring, knowing your meal will be perfectly seasoned or your pastry will rise just as you imagined. When ATK reached out to me about their latest cookbook, The Perfect Cookie, I knew it was destined to be a new staple on my cookbook shelf.

With dozens of recipes for classics like Snickerdoodles, Gingersnaps, Sables, and Palmiers, to new stunners like Peppermint Surprise Brownie Bites, Chocolate Peanut Butter Candies, and Cornmeal Olive Oil Cookies, each page of The Perfect Cookie is deliciously bookmark-able. There is even an entire section dedicated to Christmas cookies, which makes me pumped up for my annual holiday cookie baking marathon. In true America’s Test Kitchen fashion, in this cookbook you can expect detailed tips and tricks for achieving the best baking results. Each recipe also has a photograph so you can visualize the cookies you will soon be eating.

These Dolce de Leche cookies are comprised of two cinnamon sugar coated tender sugar cookies, wrapped around a rich, creamy, and caramel-like dolce de leche filling. Dolce de leche is a sweet spread made by boiling sugar with milk. You can certainly make your own or purchase it pre-made. This recipe calls for the latter. These cookies are definitely on the indulgent side—but in the absolutely best way possible!

There is a little ground anise both in the cookie dough and the filling, which lends a warm licorice flavor to the cookies. If you are so inclined, you could skip the anise for a different, yet still totally delicious, flavor profile. That said, like all the cookies I have tried so far in the book, the America’s Test Kitchen team definitely worked some magic on the recipe details to ensure ultra-tasty results, so I’ve listed the ingredients here exactly as they do.

dolce de leche and cinnamon sandwich cookies

Servings: Makes 24 Sandwich Cookies

dolce de leche cookies

Dolce de Leche and Cinnamon Sandwich Cookies from America's Test Kitchen's The Perfect Cookie

Ingredients

2 cups (10 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground anise
16 tablespoons unsalted butter, softened
1 cup (7 ounces) granulated sugar, plus 1/2 cup for rolling
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Filling

1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground anise
1 1/2 cups dulce de leche

Instructions

For the cookies: Preheat oven to 350°F and line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda, salt, and anise. Set aside.
Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, until just combined, scraping down the bowl as needed.
Combine cinnamon and remaining 1/2 cup of sugar in a shallow dish. Scooping out the dough 2 teaspoons at a time, roll into 16 balls, roll around in the cinnamon sugar mixture to coat, and space them 2 inches apart on the prepared baking sheet. Bake until edges are firm, 10 to 12 minutes, rotating the sheet halfway through baking. Let cookies cool on the sheet for 1 minute and then gently place each warm cookie in the cinnamon sugar and turn to coat evenly. Transfer to a wire rack to cool completely. Repeat twice more with the remaining dough.
For the filling: In a small saucepan, melt butter over medium heat. Whisk in cinnamon and anise and cook until fragrant, about 1 minute. Remove from the heat and stir in the dulce de leche until incorporated. Pipe or spread 1 1/2 teaspoons of the filling over the bottom of half of the cookies then top with the remaining cookies pressing lightly to adhere. Enjoy!

https://www.butterlovescompany.com/2017/09/04/dolce-de-leche-cookies/

butter loves company | jenna larsson

salty buttery popcorn cookies

January 22, 2017 by Butter Loves Company

If you’ve spent any time in my parents’ house, at some point, you’ve certainly smelled or heard popcorn popping in the kitchen. It’s likely we’ve sat together on the couch, grabbing salty popcorn by the handfuls and nibbling on it for hours. You’ve probably seen big bowls of popcorn on the counter covered with tin foil for days, while almost everyone sneaks a couple kernels of stale popcorn on each trip to the kitchen.

My Mom—not one for sweets—has been popping popcorn multiple nights a week after dinner since before I can remember. Her popcorn pot is seasoned better than an antique cast iron skillet. Like I said, popcorn has just always been a staple in my parents’ house. Now, whenever I’m feeing homesick, I know making popcorn will give me a beautiful sense of comfort, and that’s a wonderful feeling.

These Salty Buttery Popcorn Cookies are inspired by my Mom’s popcorn but are appropriate for those who also do like sweets. They are distinctly salted with a mix of crunch and chew, thanks to the brown sugar and ample popcorn mixed in. I felt like white chocolate would be a natural addition, so ran with that, and had no regrets. I know white chocolate is polarizing so feel free to skip if you’re inclined.

The recipe is adapted from the recipe for popcorn cookies in Deb Perelman’s The Smitten Kitchen Cookbook. When I first flipped to the page and saw bits of popcorn poking out of golden brown cookie mounts, I knew they would be a favorite.

Salty Buttery Popcorn Cookies

Prep Time: 25 minutes

Cook Time: 12 minutes

Servings: Makes about 16 big cookies

Salty Buttery Popcorn Cookies

Ingredients

2 tablespoons (30 ml) coconut oil or vegetable oil
1/4 cup (45 grams) popcorn kernals (will be about 4 to 4 1/2 cups popped popcorn)*
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup (115 grams or 1 stick), unsalted butter at room temperature
1/2 cup (95 grams) light brown sugar, packed
1/3 cup (65 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup (155 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white chocolate chips (optional)

Instructions

Have a large bowl standing by. Pour the oil into a medium heavy saucepan (with a lid) and add the popcorn kernels shaking the pan a little so they lay in one layer. Cover and heat over medium-high heat, allowing the popcorn to pop (if your cover does not have a little steam hole, off-set the lid so there is a tiny crack of open air for the steam to come out). Keep over heat until the continuous popping subsides, turn off the heat and carefully pour the popcorn into the large bowl. Toss with the 1/2 teaspoon salt and 3 tablespoons melted butter to coat. Set aside to cool. You should have 4 to 4 1/2 cups of popped popcorn.
Preheat the oven to 350° and line 2 cookie sheets with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Add the vanilla and egg and mix to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually pour the flour, followed by the white chocolate chips (if using) into the butter sugar mixture and mix to incorporate. Remove the bowl from the mixer and, using a spatula, fold in the cooled popcorn, carefully so as not to mix in any kernels that did not pop. Continue folding it in until it is incorporated—it is okay if some of the popcorn breaks. Scoop heaping tablespoons of the dough onto the prepared baking sheets, leaving 2 1/2 inches between each mound. Bake for 10 to 12 minutes or until the edges are golden brown and the centers don’t look completely gooey. Let cool on the sheets a few minutes to set before transferring to a wire rack to cool completely.

Notes

Adapted from Deb Perelman's popcorn cookie recipe in The Smitten Kitchen Cookbook. *You could also use microwave popcorn if desired. Since they are typically buttered/salted, I would skip adding more butter and salt to the popcorn once popped.

https://www.butterlovescompany.com/2017/01/22/popcorn-cookies/

butter loves company | jenna larsson

THIS POST INCLUDES ONE OR MORE AFFILIATE LINK; MEANING IF YOU CLICK ON THE LINK AND MAKE A PURCHASE, BUTTER LOVES COMPANY RECEIVES A VERY SMALL PERCENTAGE OF THE SALE AT NO EXTRA COST TO YOU. AS ALWAYS, ALL OPINIONS ARE MY OWN!

confetti broyé

January 15, 2017 by Butter Loves Company

I could hear the shaking of the front entrance’s old doorknob as the key sought its place in the lock. A slight scrape as the uneven floor caught the door’s edge, energetic steps climbing to the next floor, a final jingle of keys as they opened up our little Boston apartment, and just like every day, he was home. But today, under his arm was a cookbook he brought home for me from his publishing job, Dorie Greenspan’s Around My French Table. I felt like the luckiest girl.

As I do with any cookbook I encounter, I read it cover-to-cover, inspired by the stories and food from Dorie’s time in France. One of the first recipes I tried was for Broyé. Hailing from the Poitou-Charentes region of France, it is a massive, buttery, distinctly salty cookie meant to be placed in the center of your table and shared. The concept was perfect to me and, immediately, I was in love.

A lot has happened since I first opened that book, and many a broyé have been baked. I feel grateful to have recently had the opportunity to meet Dorie in Los Angeles at an event for her latest book. Briefly talking with her and hearing her speak about food and her career almost brought me to tears on several occasions. I couldn’t help but imagine myself three years prior in that freezing cold apartment in Boston, snuggled into bed, flipping through the pages of her book, never imagining that taking a few steps (more like 3,000 miles) out of my comfort zone, failing, picking myself up, and trusting myself to pursue this food world further (with Greg’s unwavering support and encouragement), would lead me to sitting in that room. It was a moment where you feel like, despite its challenges, pursuing your passions is worth it. Even if you land somewhere in the middle, that can feel pretty darn good.

In honor of that feeling, we’re baking up a broyé, today. This time it’s getting the party treatment, with sprinkles, milk, vanilla and almond extracts. This cookie comes together in your food processor and is then chilled and rolled out (similar process to that of pie crust, for example). Don’t be afraid to let the edges reach a deep golden brown as the crispness contrasts the cookie’s soft center perfectly.

I’ll set this one out on the counter and we’ll break off pieces as soon as Greg swings through that door.

confetti broyé

Prep Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Servings: serves about 6

broye recipe

Ingredients

1 3/4 cups unbleached all purpose flour
2/3 cups granulated sugar
3/4 teaspoon coarse salt
1 teaspoon vanilla extract
1/8 teaspoon almond extract
9 tablespoons (1 stick plus 1 tablespoon) cold unsalted butter, cut into 18 pieces
3–6 tablespoons cold whole milk
3 tablespoons sprinkles of your choice (except non-pareils—they will melt too easily)
1 egg yolk, for glazing

Instructions

In the bowl of a food processer, pulse together the flour, sugar, salt, and both extracts to combine. Drop in the butter and pulse until the butter is in both pea-sized pieces and some in small flakes, about 8 to 9 one-second pulses. With the machine running, start gradually adding the cold milk; adding just enough for the mixture to produce a malleable dough. Pulse in the sprinkles until distributed.
Scrape the dough onto large piece of plastic wrap. Pat it together into a disk and wrap tightly with plastic and refrigerate for about 1 hour (30 minutes in the freezer).
When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the chilled dough between 2 sheets of plastic wrap or wax paper and, with a rolling pin, roll it into a rectangle that’s about 1/4-inch thick and about 5 inches wide x 11 inches long. Keep in mind, it should be rustic looking! Don’t worry about exact size or even edges. Transfer the dough to the lined baking sheet.
Beat the egg yolk with a few drops of water to create the glaze, and, with a pastry brush, paint the top surface of the dough with the glaze. Use the back of a fork to create a crosshatch pattern, if desired.
Bake the cookie for 25 to 35 minutes, or until it is deep golden. It’s okay if the edges seem to get a bit darker, it’ll only add to the different textures when you break it up. Let the cookie cool to room temperature. Place the cookie in the center of your table and let your friends and family reach their hands in and crack off pieces.

Notes

adapted from Dorie Greenspan

https://www.butterlovescompany.com/2017/01/15/confetti-broye/

butter loves company | jenna larsson

THIS POST INCLUDES ONE OR MORE AFFILIATE LINK; MEANING IF YOU CLICK ON THE LINK AND MAKE A PURCHASE, BUTTER LOVES COMPANY RECEIVES A VERY SMALL PERCENTAGE OF THE SALE AT NO EXTRA COST TO YOU. AS ALWAYS, ALL OPINIONS ARE MY OWN!

drizzled chocolate peppermint cookies

December 12, 2016 by Butter Loves Company

I’m very aware that the “chocolate with mint” camp is a divided one. On the one side, there are those who treasure the combination of rich chocolate with refreshingly herbaceous mint and leap at the opportunity to lick mint chocolate chip ice cream or crunch on a Girl Scout Cookie Thin Mint. On the other side, there are those who believe mint should be reserved for things like toothpaste and gum—adding the fragrant herb is simply not something they cannot get behind.

That said, while these chocolate peppermint cookies are mainly for those who appreciate the flavor combination, I think naysayers would be pleasantly surprised with the subtly of the peppermint as a complement to this cookie’s rich chocolate flavor.

With melted bittersweet chocolate in the batter, along with chocolate chips, followed by chocolate drizzle on top, these cookies do not lack chocolate. There is just a dash of peppermint extract in the batter (which could actually be omitted) and festive candy cane crumbles on top resulting in just enough peppermint essence to give you a cooling freshness between bites of chocolate, but not too much to be overpowering.

These chocolate peppermint cookies keep well in the freezer (fully baked, sealed tightly, for up to 3 weeks); making them a perfect option for baking ahead around the holidays. They also look beautiful on a holiday dessert table—you may even see your uncle who hates chocolate and mint together grabbing for one.

drizzled chocolate peppermint cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: About 30 cookies

chocolate peppermint cookies | butter loves company

Ingredients

2 1/2 cups bittersweet chocolate chips (60% cacao or below), divided
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2 large eggs
1 1/2 cups all purpose flour
1/4 cup natural unsweetened cocoa powder (not Dutch-processed)
1 teaspoon baking powder
1 1/4 teaspoon instant espresso powder
1/2 teaspoon salt
4–6 peppermint candy canes (depending on size), crushed, for topping

Instructions

Preheat your oven to 375°F and line 2 cookie trays with parchment paper. Set aside.
In a medium microwave safe bowl, melt 2 cups chocolate chips in the microwave until just smooth—I like to do this in 15- to 30-second intervals as to avoid overheating the chocolate—stirring with a rubber spatula each time. Separate out 1/2 cup of the melted chocolate and reserve in a separate small bowl for drizzling on the cookies after they’ve baked. You should be left with 1 1/2 cups melted chocolate—this will be used for the batter.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs and both extracts until smooth. Beat in remaining 1 1/2 cups melted chocolate.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt. Slowly add dry ingredients to the butter mixture, beating until just combined. Mix in the in remaining 1/2 cup un-melted chocolate chips. Scoop heaping tablespoons of dough, rolling to form balls, place on prepared baking sheets leaving 1 1/2 inches between each.
Bake until the edges have set and the tops having some cracks, about 8 to 10 minutes. Cool cookies on baking sheet until room temperature before drizzling.
Using a fork, drizzle the remaining melted chocolate over cookies (rewarm briefly in the microwave first, if needed). Sprinkle crushed candy canes over the top. Baked cookies can be made 3 weeks ahead. Store airtight in freezer and bring to room temperature before serving.

Notes

Adapted slightly from Epicurious

https://www.butterlovescompany.com/2016/12/12/chocolate-peppermint-cookies/

butter loves company | jenna larsson