Triple Chip Brown Butter Cookies

     When looking over the cookie plate, do you ever try to spy the cookie bursting with the most chips?  If you do, then these are the perfect cookies for you!  Ooh la la!  Triple chip brown butter cookies!  What more could you ask for?  (Unless, of course, you were craving brownies or cupcakes.)

Have you ever had butterscotch chips?  I had never had them until I made these cookies.  I’ve been deprived my whole life!   If you’ve never had butterscotch chips, please, go buy a bag.  I’m telling you this as a friend!  If you’re already a butterscotch-chip-lover, let’s hang out soon.  Oh, and in case you were wondering, brown butter only makes the butterscotch flavor better 🙂

     If you make these cookies–which I highly encourage you to do–don’t be alarmed by the amount of chips in the dough.  The first time I made them, I didn’t think the cookies would be able to hold together.  I even had to scoop loose chips out of the bottom of the bowl and pack them into the dough because there were so many.  That’s all part of the beauty of these cookies, though.  Chips, chips, and more chips!  Not only will your cookies hold together, but they will be that much better for the chips popping out of every surface.

Normally, I wouldn’t encourage you to use just one kind of chocolate when you could use two, but I really couldn’t tell the difference between the semisweet chocolate and the dark chocolate chips. There were so many crowded together that they all just tasted chocolate-y.  That’s not a bad thing, but I think you could get away with just using one kind of chip if you didn’t feel like buying two different kinds and having two open bags.  Someone suggested making these with white chocolate and dark chocolate.  I’ve never tried that, but it sounds good.

P.S.  When I brown butter, I like to swirl the pan slowly and continuously once the butter is mostly melted.  It’s a little hard on the wrist, but I’ve never had a problem with the butter burning.


Cookies ‘n’ Cream Chocolate Blossoms


     Who knew that Hershey’s sells cookies ‘n’ cream kisses?  I was surprised and elated when I discovered them at the store the other day.  As soon as I saw my favorite Hershey’s candy bar flavor packaged in a kiss, I knew exactly what I had to do with them.  I had to bake them into chocolate blossoms.

     At home, I searched around on the internet until I found a good-looking chocolate blossom recipe.  I went ahead and made a batch of them.  While they were definitely good, they weren’t quite what I wanted.  A did a few tweaks that made them exactly what I had envisioned.

      I melted six ounces of semisweet chocolate chips and stirred two teaspoons of espresso granules into them.  While the chocolate cooled, I creamed the butter and sugars.  Then, I beat in the melted chocolate.  After that, I mixed in the eggs, milk, and vanilla.  Instead of adding a teaspoon of vanilla, I went crazy and added a whole tablespoon (I’m wild like that).

     The above things are the only deviations I made from the recipe.  I will highly suggest, though, that you make the cookies with Dutch processed cocoa powder if you can find it.  I made a batch with natural cocoa powder and a batch with Dutch processed.  The cookies made with Dutch processed cocoa had a smoother, fuller-bodied taste.  The ones made with natural cocoa were still extremely yummy, but they just didn’t have as finished a taste as the other ones.  Either way, though, these cookies are delicious, especially with the sweet, slightly crunchy cookies ‘n’ cream kiss in the center.

Chocolate, Chocolate, White Chocolate Chip Cookies



     Hello, all!  Yesterday was the official end of summer.  While I’m sad to see that season go until next year, I’m way more excited for fall baking than I probably should be.  Right now I have a pan of pumpkin pie bars cooling on the counter, and the house is filled with an amazing, buttery, spicy smell.  Each season has its own style of food.  To me, fall is pies and bars, pumpkin and apple, cinnamon and spice.  Just thinking about it makes me want to curl up with a mug of tea, a blanket, and Betsy’s Wedding.

     Now, with all this talk about fall and spices, you might be lead to believe that I’m going to post a fall recipe.  Well, I’m not.  These chocolate, chocolate, white chocolate chip cookies, though, are perfect for anytime of the year.  Before I go any further, I would like to say how much I love the Pioneer Woman’s blog!  Her recipes are delicious (and almost always full of butter—the best kind!).  Anyway, these cookies are like a chocolate explosion.  Yum, yum, YUM!  My only note I’d like to add is that I used chopped white chocolate instead of chips.  Mmm, I want some of these cookies right now!

Happy Cookies (White Chocolate Snickerdoodles)


     I’ve really been trying to get this posted, but I’ve also been really busy this week.  Finally, though, I am getting this up.  Oh, and happy Fourth of July!

     Last night I made white chocolate snickerdoodles.  They turned out extremely tasty!  When I was mixing up the cinnamon-sugar to coat the cookies in, I do have to admit that the cinnamon smell seemed very out of place on July first.  For me, that smell of cinnamon belongs more on October first.  Cinnamon evokes thoughts of apple pies and holidays.  However, I pushed past the feeling that I was being transported to fall and made these cookies.  I have to say, July first, October first, April first—anytime is a good time to make these!  My dad even said that they were really good, and he normally doesn’t like snickerdoodles.

     The snickerdoodles were soft and moist on the inside and packed with vanilla flavor.  The sweet cinnamon coating perfectly rounded out the flavors of the cookies.  I tried rolling some in just granulated sugar.  While they were still very good, they just didn’t have the same warm, happy quality, if that makes any sense.

     I was a little worried that the white chocolate would clash with the cinnamon, but the flavors blended seamlessly.  I really couldn’t pick out the white chocolate in the cookies.  It just kind of became a part of the cookie.

      Now, my grocery store doesn’t sell white chocolate chips.  They only sell “white” chips that don’t have cocoa butter in them.  Instead of using these imposters, I bought white chocolate baking bars and roughly chopped them.  Just to note: the recipe calls for two cups of white chocolate chips.  Two cups of chopped white chocolate is about eleven or twelve ounces of white chocolate.

     So, go check these out.  These are fun cookies to share with family and neighbors.  I gave away three plates of these today and received plenty of smiles in return.  If I could, I’d give you a plate, too.

Peanut Butter Chocolate Chunk Cookies


     I like to start my notes to you as if we’re already in the middle of a conversation.  I pretend that we’re the oldest and dearest friends…

     I’ve decided that I’m going to start this blog Kathleen Kelly style and jump right into it.  So, without further ado, I give you Peanut Butter Chocolate Chunk Cookies!


    For the chocolate peanut butter chunks:

    1 cup semisweet chocolate chips

    1/3 cup extra crunchy peanut butter (If you don’t have extra crunchy peanut butter, I’d imagine creamy peanut butter would work fine.)

    For the cookie dough:

    ¾ cup (1 and a half sticks) unsalted butter (I prefer to use unsalted butter when I bake because then I’m not adding extra salt to the recipe, which gives more consistent results because each stick might have a different salt content.  But, when I want to bake, and I’m out of unsalted butter, I will go ahead and use salted butter.)

    1 cup packed dark brown sugar

    ½ cup white sugar

    1 egg

    1 egg yolk

    1 tbs. vanilla

    2 cups plus 2 tbs. all-purpose flour

    ½ tsp. baking soda

    ½ tsp. salt

    1 cup dark chocolate chunks

    1 recipe chocolate-peanut butter chunks

To make the chocolate-peanut butter chunks:

     To melt the chocolate chips, microwave them in a microwave-safe bowl for thirty seconds.  Stir, and then microwave for another thirty seconds and stir again.  Mix the peanut butter into the melted chocolate and then spread the mixture in a thin layer on a parchment paper-covered cookie sheet (or any large tray).  Pop the tray into the freezer until the chocolate is hardened.

     Once the chocolate is hardened, roughly chop it into about ½ inch pieces.  If the chocolate starts melting while you are chopping it, don’t worry.  It will harden up again in the freezer.  If it is melting to the point where it’s too squishy to chop, it probably needs more time in the freezer.  Wait a little while and then try chopping it again.  (The first time I made these cookies, the humidity was pretty high and the chocolate took a really long time to harden.) Pop the chopped chocolate back into the freezer until ready to use.

To make the cookies:

     Preheat the oven to 350˚ Fahrenheit and line cookie sheets with parchment paper.  Because my oven runs a little high, I usually turn the oven knob in between 325˚ and 350˚.

     Melt the butter and then let it stand at room temperature until it solidifies, about an hour, stirring occasionally to make sure all of the butter sets.  I melted the butter in the microwave and then transferred it to a large, shallow bowl to help it cool faster.  I know that melting butter just to let it re-harden sounds silly, but it really gives the cookies a nice texture.

     In the bowl of a stand mixer, cream the butter and sugars on medium-high speed until the mixture is light and fluffy, about one minute. Add the vanilla, egg, and egg yolk to the bowl and continue to mix until incorporated.

     In a medium bowl, whisk the flour, baking soda, and salt together.  With the mixer on low, add the flour mixture in three additions, mixing until just combined.  Scrape down the bowl as needed.  I personally find that with my mixer, the bowl is too narrow to add the flour while the mixer is running because some of it spills on the counter while the rest poofs up in a white cloud before settling on the floor.  I will stop the mixer and take the bowl out to add each addition.  When I pull the bowl out for the second addition, I usually scrape the sides of the bowl down, too.  That’s just what works for me, though.

     With the mixer running on medium-low, add the chocolate chunks and peanut butter chocolate chunks and mix until just incorporated.  If your mixer starts making churning noises, either bump up the speed or stop and mix by hand.

     Okay, right now you have a couple of options.  Cookies in general will bake up prettier (they’ll spread less) if the dough is refrigerated before baking.  I am impatient when it comes to baking cookies—the sooner they’re baked, the sooner I get to eat them, right?—but I do think refrigerating the dough at least a little bit is a good idea. 

     I will admit that I didn’t refrigerate the dough for two or three hours like I probably should have (Like I could wait that long for freshly baked cookies!), but I did cover the mixer bowl with plastic wrap and pop it in the fridge while I cleaned up my baking mess.  Then, when I was done cleaning, I got my first cookie tray ready and put it in the oven.  While that baked, I got all of my other trays ready.  As I finished each one, I popped it in the fridge to get extra chilling time in while it was waiting its turn in the oven. 

     So, you can either do that, be patient and let the dough chill the proper amount of time, or just bake them up right away and have delicious and hot cookies while I’m still trying to make room in my refrigerator for three cookie trays.  The choice is up to you!  Back to the recipe, though!

     Using a tablespoon, scoop up dough and plop it onto the tray.  I like doing three cookies across and four down on my 9×13 in. cookie trays.  You can make the cookies smaller or larger depending on how many you want.  I usually am making cookies for a crowd and tend to make the cookies on the smaller size, but it really is up to you.  If you make them pretty large, though, I suggest doing fewer than three across and four down because your cookies might run together and make one big cookie!  Actually, a giant cookie sounds pretty good.  Maybe you should do that!

     Bake the cookies for eight to ten minutes, rotating the sheets halfway through, or until the cookies are a light golden brown.  I like baking cookies one sheet at a time because I find that they bake more evenly.  If you do bake two sheets at a time, watch them carefully, rotating and switching the trays halfway through baking.

      Cool the cookies on a wire cooling rack.  Once the cookies are just warm to the touch, I like to transfer them to a paper grocery bag I cut open and spread on the table.  This opens up my cookie sheets in case I still have dough to bake and also frees up my cooling racks.  It also helps the cookies cool a little faster since they’re not soaking up the heat of the hot cookie tray.

     Enjoy the cookies with a glass of milk!

     Inspired by Peanut Butter Chocolate Truffle Cookie Cups from