cooking zone: Cookies

Showing posts with label Cookies. Show all posts

Pumpkin Spice Crinkle Cookies

Pumpkin Spice Crinkle Cookies are an incredibly soft and chewy cookie loaded with your favorite pumpkin spice flavors. This simple recipe is made in one bowl and with no chill time will be ready in a snap! Sure to be your new fall favorite this recipe is a keeper.

As soon as the International Delight® seasonal creamer favorites hit store shelves, we loaded up and headed home to taste our favorites. Of course Pumpkin Pie Spice was on the top of my list. It is fall after all. Hello Pumpkin Spice Latte!

As soon as we tasted it Chad blurted out "you have to put that in a cookie"! I was like "you can't put that in a cookie". But, alas here we are with the Pumpkin Spice Crinkle Cookies. Chads fabulous idea and my incredibly delicious execution came together to create this outrageous cookie.

Don't worry no pumpkins were harmed in the making of these cookies. As much as we love pumpkin spice everything and especially this seasonal coffee favorite, Chad does not care too much for pumpkin. But, this Pumpkin Pie Spice Creamer is the best of both worlds. It is like fall in a cup.

We have really been enjoying family time this fall and I have to say baking cookies is one of my favorite ways to spend time with my family. Christmas music playing, the windows open, Munchkin perched on a step stool next to me. She insists on tasting nearly everything, but she is the official taste tester. Believe me when I tell you she is always ready with tasting spoons too.

Of course these cookies were a crazy hit. We tried them with frosting on them too, but to be honest it detracted from the incredible flavor of this Pumpkin Spice Crinkle Cookie. It is soft, chewy and loaded with pumpkin spice flavor. Just sprinkle with a little cinnamon and serve.

These are excellent for Thanksgiving treats and also holiday bake sales. They freeze perfectly and I will keep in the freezer for months. I pack mine in a gallon ziptop bag and freeze until Christmas. Of all the cookies I share each year, these ones will be going quick!

By now, you know how much we love their coffee creamers and have for some time (check out our 40+ International Delight recipes).

Head on over to International Delight to share how they help you capture the spirit of the season for a chance to win a delightful holiday brunch for your family and friends worth $5,000!

Enjoy!

With love from our simple kitchen to yours.

RECIPE AT THE BOTTOM

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Pumpkin Spice Crinkle Cookies
MAKES 72 (1 Tbsp Cookies) | Active Time | Total Time 2 cups granulated sugar
3/4 cup unsalted butter, softened
1/4 cup cream cheese, softened
1 cup International Delight Pumpkin Pie Spice Creamer
1 tablespoon pure vanilla extract
4 egg yolks
3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon kosher salt
cinnamon (optional garnish)

Preheat oven to 350°F. Prepare 2 baking sheets by lining them with parchment paper. Set aside.

In the bowl of stand mixer fitted with the paddle attachment (or an electric mixer on medium speed) cream sugar, cream cheese and butter until well light and fluffy (approximately 3 minutes).

Add creamer, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency. Use a rubber spatula to scrape the bowl and make sure the mixture is fully combined. Add flour, baking powder and salt and mix on low speed until combined.

Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart . Bake for 11-12 minutes until golden brown around the edges. Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely.

Sprinkle cooled cookies with cinnamon. Serve and enjoy!

DONNA'S NOTES: If you under bake cookies, they will fall flat and spread.

You can substitute International Delight French Vanilla Creamer and 1 teaspoon pumpkin pie spice if the Pumpkin Pie Spice Creamer is out of season.

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Recipe developed by Donna Elick -
Copyright ©2015 – All rights reserved.

Can't get enough International Delight? Check them out on Facebook, Pinterest and Instagram. And sign up to get their newsletter for access to an instant coupon, giveaways and more!

This conversation is sponsored by International Delight. The opinions and text are all mine.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Caramel Butterscotch Cookies

Caramel Butterscotch Cookies are rich and chewy and loaded with caramel and butterscotch flavor, sure to be your new favorite cookie. A simple recipe with an amazing texture, the cookies are out of this world.

With a strong craving for butterscotch cookies and a desire to try something new, This time of year everyone is all about cookies and certainly making something out of the ordinary is a nice change.

I took one of my favorite recipes and gave it a little twist. These are the most amazing caramel butterscotch cookies ever. They are soft and chewy with burst of flavor.

I remember the first time I made these my daughter was just about 3. It was so cute watching her standing on a chair trying to peek into the bowl of my stand mixer as it twirled around and her eyes lit up like a Christmas tree as I pulled out a mason jar filled with homemade No Fail Caramel Sauce and poured it into the cookie mixture.

The anticipation is enough to knock you out as the aroma comes wafting through the house, but these cookies are worth it.

We love these and I am sure you will too!

Enjoy!

With love from our simple kitchen to yours.

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Author: Donna Elick

Caramel Butterscotch Cookies

Caramel Butterscotch Cookies are rich and chewy and loaded with caramel and butterscotch flavor, sure to be your new favorite cookie. A simple recipe with an amazing texture, the cookies are out of this world.

Ingredients

2 cups all-purpose flour
1 cup old fashioned oats
2 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
½ cup caramel sauce (I use No Fail Caramel Sauce from website)
2 cups butterscotch chips (or an 11 ounce bag)

Instructions

Preheat oven to 350°F. Prepare two baking sheets with parchment paper.
Combine flour, oats, baking soda, and salt in a medium bowl. Whisk to combine. Set aside.
In the bowl of a stand mixer (or electric mixer) on medium speed; cream butter and sugars until light and fluffy. Add eggs and mix until well combined. Add vanilla and blend. Add caramel and mix well.
Add flour mixture and blend until combined. Add chips and blend well one final time.
Using a 1 tablespoon scooper (or a rounded teaspoon utensil) drop cookie dough onto prepared baking sheet. Bake for 8-11 minutes until golden brown.
Remove and allow to cool on baking sheet for 5 minutes and transfer to cooling rack and allow cookies to cool completely (or eat immediately).
Enjoy!

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Author musicforlive

Death by Chocolate Cookies

Death by Chocolate Cookies are bursting with heavenly chocolate! A simple recipe with 5 layers of ooey gooey chocolay goodness will have the chocolate lovers in your life giddy with delight!

Let’s take a moment to think about this. I love Death by Chocolate. Anything and everything I have ever created with that theme in mind has been to die for. No pun intended. OK, well maybe I did plan that out.

My favorite Death by Chocolate Cake takes a full day to prepare and 2 sink loads of dishes, a FULL day. I know, I know. I was once an overachiever with a lot more time on my hands. Seven layers of heavenly chocolate beautifully packaged into this fabulous cake. If you have someone to make it for you… You totally need to try it.

After some self-therapy and coming to terms with the above delicious creation and the fact that I just don’t have that kind of time, I decided to simplify. So, I used that fantabulous theme to create a Death by Chocolate Bundt Cake. With four incredible kinds of chocolate packed into a simple and impressive Bundt cake (with an awesome Kahlua kick), I thought I had found my true Death by Chocolate love…

THEN… Last week my friend Liz from That Skinny Chick Can Bake posted these Death by Chocolate Cookies. You know I was on her site faster than lightening! The idea of my favorite rich, decadent, dessert in a bite sized package thrilled me. I made them the very next day.

Such an easy recipe and all that flavor packed into a tiny cookie. This is currently my favorite Death by Chocolate endeavor. I packed 5 kinds of chocolate into that bite sized cookie. Milk, Semi-sweet, bittersweet, cocoa and white, 5 layers of ooey gooey goodness. Few dishes and the first batch was out of the oven less than 30 minutes later! SCORE.

Enjoy!

With love from our simple kitchen to yours.

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Yield: 6 Dozen (1 tablespoon) cookiesAuthor: Donna Elick

Death by Chocolate Cookies

Death by Chocolate Cookies are bursting with heavenly chocolate! A simple recipe with 5 layers of ooey gooey chocolay goodness will have the chocolate lovers in your life giddy with delight!

Ingredients

1 cup plus 1 tablespoon all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
8 ounces semi-sweet chocolate chips
2 large eggs
1 tablespoon vanilla extract
5 tablespoons butter, at room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 cup bittersweet chocolate chips
1/2 cup milk chocolate chips (or chopped milk chocolate bar)
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Instructions

Preheat oven to 350º. Prepare 2 baking sheets with parchment paper.
In a small heat safe bowl, melt 8 ounces of semi-sweet chocolate chips in the microwave until smooth. Stir and set aside.
In a large mixing bowl add butter and beat with an electric mixer until smooth and creamy, about 1 minute. Beat in the sugars. Add the eggs and vanilla, mix until incorporated.
Add the melted chocolate and beat until combined. Using a small sieve or sifter, sift in the dry ingredients (flour, cocoa, baking powder and salt) and mix on low speed until just combined. Fold in the chocolate chips.
Using a 1 tablespoon scooper or heaping teaspoonful drop cookie dough onto prepared baking sheets.
Bake for 9-11 minutes; until the cookies have begun to set. The center may still appear soft, they will firm up as they cool.
Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy!

Author musicforlive

No-Bake Cap'n Crunch Avalanche Cookies

No-Bake Cap'n Crunch Avalanche Cookies are a simple 5-ingredient recipe that comes together in just 15 minutes! Imagine creamy peanut butter fudge swirled with chocolate and speckled with Cap'n Crunch cereal and fluffy marshmallows. It's the ultimate treat. A creamy, fudgy, crunchy, peanut buttery treat that has the right touch of chocolate and is perfectly sweet! Hurry, you probably have everything you need to make this in your pantry!

We are so excited to be partnering with Safeway to bring you another fabulous recipe.

RECIPE AT THE BOTTOM

We went absolutely nuts over this recipe and I know you will too. Everyone loves our No-Bake Avalanches Cookies and you know me. I have to tinker with our favorites and create new versions. So of course, I took our original recipe and amped it up and created our Rocky Road Avalanche Bars which are in our new cookbook: The Simple Kitchen. Available for pre-order now!

They are truly so amazing that I knew I needed to create another avalanche cookie recipe and when I saw that Cap'n Crunch cereal is apart of the #FuelURAdventure campaign at Safeway, I knew I found the perfect ingredient.

We have a Safeway right around the corner and shopping there helps me fuel my summer adventure with some of my favorite PepsiCo products like Quaker Cap’n Crunch, Lay’s Classic Potato Chips, Tostitos Scoops, Gatorade G2 Lemon Lime, Quaker Life Cereal, Aquafina bottled water and Veggie Harvest Tomato Basil and Cheese-flavored Sun Chips.

We love easy to grab snacks and no-bake desserts all through summer and I can find all these great products here in Phoenix at my local Safeway store—be sure to check out these great products at your local Albertsons Companies family of stores, including ACME Markets, Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Market Street.

Purchase these products through August 17th and you can earn 4x Gas Reward Points to fuel your summer adventure as part of VONS/Safeway/Albertsons’ Anniversary Sale! (Restrictions and exclusions apply. See your local store for details.)

Show your local Albertsons Companies store how you #FuelURAdventure for a chance to win a $500 grocery gift card. Entry is easy as 1-2-3:

1. Take a photo featuring one or more participating PepsiCo. product (listed below) showing how they fuel your summer adventure
2. Share your photo on Instagram, Twitter or enter here by 8/17
3. Use #FuelURAdventure in your caption and don’t forget to tag your local store!

For official rules and more details, visit here

Participating PepsiCo. products that you can find at your local Albertsons Companies store:
•    Quaker Cap’n Crunch (14 oz.)
•    Gatorade G2 Lemon Lime (32 oz.)
•    Lay’s Classic Potato Chips (family size 10.75 oz.)
•    Tostitos Scoops (10 oz.)
•    Quaker Life Cereal (13 oz.)
•    Aquafina bottled water (24pk 16.9 oz. bottles)
•    Gatorade (32 oz.)
•    XL Sunchips Veggie Harvest Tomato Basil and Cheese (7 oz.)

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Bake Cap'n Crunch Avalanche Cookies:

Keep refrigerated for best results.

What you will need to make No-Bake Cap'n Crunch Avalanche Cookies:

Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite no-bake recipes:

Strawberry Shortcake No-Bake Icebox Cake
No-Bake Avalanche Cookies
Lucky Charms No-Bake Icebox Pie
10 Minute Microwave Peanut Brittle

Yield: 24Author: Donna Elick

No-Bake Cap'n Crunch Avalanche Cookies

Ingredients

1/2 cup mini chocolate chips
16 ounces (about 2-1/2 cups) white chocolate chips
16 ounces (about 1-3/4 cups) honey roasted chunky peanut butter
3 cups Cap'n Crunch cereal
1 1/2 cups mini marshmallows

Instructions

Prepare 2 baking sheets with silicone mats or parchment paper. Set aside.
Place mini chocolate chips in the freezer, until ready to use.
Melt white chocolate chips in a large heat safe bowl, microwave 30 seconds at a time until melted and smooth, stirring between each interval.
Add peanut butter to the melted white chocolate chips. Stir until well mixed.
Add cereal to peanut butter mixture and fold in. Allow mixture to cool to room temperature (or until barely warm), if necessary. Mine was room temperature and didn't need to cool.
Fold in marshmallows and frozen chocolate chips, the chocolate chips will melt slightly and create delicious streaks of chocolate throughout your cookies. Don't overmix or the chocolate chips will complete dissolve.
Use a 2 tablespoon scoop to portion treats onto the prepared cookie sheets. Lightly press down on the top of each cookie with the back of the scoop to spread the cookie out.
Refrigerate until firm, about 15 minutes. Keep refrigerated for best results.
Serve and enjoy!

https://zeromediasystem.blogspot.com//search?q=no-bake-capn-crunch-avalanche-cookies

This is a sponsored conversation written by me on behalf of Albertsons, Safeway and VONS. The opinions and text are all mine.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Chocolate Lovers Brownie Biscotti (With Video)

Chocolate Lovers Brownie Biscotti is the ultimate twist on the classic Italian cookie! A simple recipe for this glorious crunchy cookie, that is perfect for dunking, and will make the perfect gift for the chocoholic in your life! They are rich and chocolaty with 4 kinds of chocolate and a special ingredient to really enhance the flavor they totally irresistible!

We are so excited to be partnering with Medaglia d'Oro® to bring you a fabulous Italian inspired recipe featuring one of our pantry staples Espresso Instant Coffee. Y'all know how much I love my coffee, my espresso, lattes and naturally.... biscotti.

RECIPE AT THE BOTTOM

It's funny but it was my dad's Italian family that originally introduced me to the art of dunkin'. I remember sitting around the kitchen table at my grandma and grandpa's house and everyone had a cup of fresh perked Italian coffee and a pile of dunkables in front of them.

By 'fresh' I mean just poured out of an old time stove top percolator; where the water is on the bottom and the beans are in a canister in the top. What great memories.

So, naturally when I heard that National Coffee Day and National Biscotti Day both fall on the same day, I knew it was fate! I got to work on my newest dunkable: Chocolate Lovers Brownie Biscotti!!! {{swoon}}

It all starts with a super chocolaty cookie base made with cocoa powder for a scrumptious chocolate flavor. I added my go-to Medaglia D’Oro Espresso Instant Coffee to really enhance the flavor! Just a teaspoon or two adds an incredible depth of flavor to the chocolate.

It is my favorite trick to really bring out the chocolatiness of the biscotti. Not to mention it is always in my pantry so a quick cup of Italian-Style espresso is just a cup of boiling water away.

I have to say, Chad is not as big a fan of the dunkin' tradition or crunchy cookies so when I cut the biscotti to go for their second trip to the oven, I grab a few for him. They are absolutely delightful both ways!As you can tell Munchkin follows in mama's foot steps.

I added in 3 more varieties of chocolate to really take it over the top: Semi sweet chunks, milk chocolate chips and white chocolate. It truly is a chocolate lovers delight! With a cup of my Italian-style coffee and a Chocolate Lovers Brownie Biscotti, if I close my eyes it is like I am at my grandparents table all over again. ☕️

Can't get enough Medaglia d’Oro? Follow them on Facebook. For more information about Medaglia d’Oro and to find locations that sell the espresso near you visit them at JavaCabana.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Want to see how easy it is to make this Chocolate Lovers Brownie Biscotti? Watch the video!

Chocolate Lovers Brownie Biscotti
SERVES 24 | ACTIVE TIME 20 Min | TOTAL TIME 1 Hour

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons Medaglia D’Oro Espresso Instant Coffee
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup semi-sweet chocolate chunks, divided
1 cup white chocolate chips, divided
1/2 cup milk chocolate chips

Preheat oven to 350°F. Prepare large baking sheet by lining with parchment paper or a silicone baking mat.

In a large bowl whisk together flour, cocoa powder, espresso powder, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment (or in separate large mixing bowl using an electric mixer) cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the bowl as necessary. If you are using a large stand mixer you will need to scrape down the bowl a lot as this is a small recipe. Add the eggs and vanilla. Beat to combine. Add the flour mixture and mix on low until combined.

Reserve 1/4 cup semi-sweet chocolate chunks and 1/4 cup white chocolate chips. Set aside.

Fold in the remaining 3/4 cup chocolate chunks, 3/4 cup white chocolate chips and 1/2 cup milk chocolate chips. Divide the dough in half and place both halves on the prepared baking sheet.

Use your hands to form each dough half into a 12 inches long, 4 inches wide log (about 1 inch tall). If the dough is sticky, lightly dust hands with flour and then try forming again. Make sure that the logs are not touching each other or touching the sides

Bake for 30-35, or until the dough is slightly firm to the touch. Cool for 5 minutes, then transfer the biscotti logs to a cutting board and cut loaf diagonally into slices (about 1" thick) using a serrated knife. My bread knife worked wonderfully for this.

Put the slices on their sides on the baking sheet, separated so they are not touching, and bake for 10-15 minutes,or until crisp. Place on a cooling rack and cool completely.

Meanwhile microwave the remaining 1/4 cup semi-sweet chocolate and 1/4 cup white chocolate chips, in separate bowls, until melted. Put biscotti back together into a log shape, where the bottoms are back on the bottom and you have 2 logs of biscotti.

Drizzle the top of the biscotti logs with the white chocolate, in a zigzag pattern across the top of both logs. Then drizzle the semi-sweet across the tops in a zigzag pattern, starting at a the opposite corner so the you have a crisscross of the chocolates. Leave biscotti in log shape and refrigerate until the chocolate is firm.

Put the biscotti apart and store in an airtight container for 3-4 days. You can also store them in a freezer zip top bag for up to 3 weeks.

Serve with a cup of coffee and enjoy!

Recipe developed by Donna Elick -
Copyright ©2017 – All rights reserved.

PRINT RECIPE

Can't get enough Medaglia d’Oro? Follow them on Facebook. For more information about Medaglia d’Oro and to find locations that sell the espresso near you visit them at JavaCabana.

DISCLOSURE: This is a sponsored conversation written by me on behalf of Medaglia d’Oro. The opinions and text are all mine.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Candy Cane Buttercream Frosting

Candy Cane Buttercream Frosting is a simple recipe for a rich and creamy peppermint icing that is sure to be a holiday favorite... on Christmas cookies, on cake... Well, on everything including a spoon!!!

We are so excited to be partnering with International Delight® to bring you another fabulous dessert recipe. I don't know about you, but I love my coffee so I always have creamer in the house. I have found it to be an amazing convenient ingredient in cooking and baking sweets. Don't you just love those multitasking ingredients?

One of our favorite things to do during the Christmas season is make cookies. As much as we love and adore our Best Ever Sugar Cookies with our Best Ever Sugar Cookie Icing but this year I have been crazy about peppermint so we decided to switch things up.

We absolutely love love love rich and creamy buttercream icing on cookies and this recipe is absolutely perfect for Christmas cookies or for holiday parties!

Rich, creamy and buttery frosting is amazing on our Easy Chocolate Cake
wether you make it as a 2 layer cake or as cupcakes this frosting will make it a holiday spectacular!

RECIPE AT THE BOTTOM

By now, you know how much we love their coffee creamers and have for some time (check out our 60+ International Delight recipes).

Head on over to International Delight to sign up to receive new offers, recipes and delightful surprises in your email all year long.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Candy Cane Buttercream Frosting
MAKES 2 Cups | ACTIVE TIME 5 Min | TOTAL TIME 5 Min

1 cup (2 sticks) unsalted butter, room temperature

3 cups powdered sugar

1 tablespoon International Delight French Vanilla Liquid Creamer
1 tablespoon pure peppermint extract

2-3 drops red gel food coloring, optional

Pinch salt, optional

Crushed candy canes, optional garnish

In a standing mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), cream the butter for 1 minute. Scrape down the sides of the bowl if necessary. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended.

Add creamer, extract and a pinch of salt if desired (I add it to take the edge off of the sweetness) and continue to beat on medium speed for 1 minute more, adding more creamer as needed until desired consistency is reached. Add red food coloring (I use gel so it does not thin out the frosting, but if you must use liquid that is fine, just add additional powdered sugar as necessary to thicken it back up).

Enjoy on your favorite dessert, or with a spoon! We especially love it on our Best Ever Sugar Cookies and Easy Chocolate Cake.

DONNA'S NOTES: This recipe will frost a 9x13 inch cake or 24 cupcakes (12 with a stacked swirl).

Recipe developed by Donna Elick -
Copyright ©2017 – All rights reserved.

PRINT RECIPE

Can't get enough International Delight? Check them out on Facebook, Pinterest and Instagram. And sign up to get their newsletter for access to an instant coupon, giveaways and more!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

4-Ingredient Peanut Blossom Cookies

4-Ingredient Peanut Blossom Cookies are billowy and soft, chewy and peanut buttery. As if that isn't enough it's then topped with a Kiss. They are incredible! I can't keep my hands off of them. Just stir scoop and bake. This simple recipe will be ready to go in the oven before it is done preheating!

I would stay close though,
because if you are lucky enough to eat one of these cookies while they are still warm, you may never touch another cookie again.

Last year after Thanksgiving, my mother-in-law and I were talking about our plans for Christmas. There are several people in our family that are gluten sensitive and I was thinking about treats that I could make that would be flourless or gluten-free with as little effort as possible. As much as I love my family, I would prefer to spend time with them, rather than just baking for them. You know?

I had settled on this old fashioned peanut butter cookie recipe that is made without flour when my mother-in-law was telling me how she wasn't really feeling up to making cookies this year.

I know how much she loves baking with the grandkids when they come in town and it just broke my heart to think about her missing that.

So, I decided to mix her several batches of cookie batter and freeze them so she could make cookies, without all the work. I used a 1 tablespoon cookie scooper to portion them out into balls and wrote the directions on each Ziploc freezer bag.

I was pretty excited to see what she did with them. When I looked for the old fashioned peanut butter cookies, much to my surprise she used the recipe to make peanut butter blossom cookies. I was so thrilled by her creativity.

I honestly didn't see more potential than a peanut butter cookie, but Gigi had the vision for these 4-Ingredient Peanut Butter Blossom cookies. They are absolutely amazing. They are soft and billowy, chewy and peanut buttery! You are going to love them.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make 4-Ingredient Peanut Blossom Cookies:

Cookies do not spread, so you can bake them pretty close together. If you are not using a cookie scoop, roll cookie dough into a 1" ball, then continue with recipe.

What you will need to make 4-Ingredient Peanut Blossom Cookies:

Stand Mixer-
Mixing Bowl- I like a variety of mixing bowls and prep bowls and this set has them all.
Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite Christmas cookie recipes:

Christmas Pinwheel Sugar Cookies
Christmas Sugar Cookies
Candy Cane Crinkle Cookies
Eggnog Cookies

Yield: 36Author: Donna Elick

4-Ingredient Peanut Blossom Cookies

4-Ingredient Peanut Blossom Cookies are billowy and soft, chewy and peanut butter-y. As if that isn't enough it's then topped with a Kiss. They are incredible! I can't keep my hands off of them. Just stir scoop and bake. This simple recipe will be ready to go in the oven before it is done preheating!

prep time: 5 MINScook time: 12 MINStotal time: 17 mins

Ingredients

1 cup honey roasted peanut butter
1 cup granulated sugar (plus 1/4 cup extra)
1 large egg
36 milk chocolate candy kisses, unwrapped

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up). Add 1/4 cup sugar to a medium (2-cup) bowl. Set aside.
Mix 1 cup sugar, peanut butter and egg in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon.
Scoop cookie dough using a 1 tablespoon scooper, drop onto cookie sheet. Roll cookie balls and drop into sugar.

Once 4 cookie dough balls are in bowl, swirl it around until cookie balls are covered in sugar.
Place cookies on cookie sheet. Bake 10-12 minutes (until barely golden brown around the edges). Meanwhile unwrap candy kisses. Set aside.
Remove from oven and place a candy kiss on top of each cookie ball, pressing down slightly. The cookies will crack a little around the edges.
Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
Serve and enjoy.

DONNA'S NOTES

Cookies do not spread, so you can bake them pretty close together. If you are not using a cookie scoop, roll cookie dough into a 1" ball, then continue with recipe.

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Author musicforlive