Sugar and Spice Cookies with Cookie Butter Swirls

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Most of the time I’m not this straightforward, but if you haven’t tried cookie butter yet you’re really missing out. I eat this stuff straight out of the jar. No joke. 

The truth is, I really can’t describe cookie butter. It has the consistency of peanut butter, but it isn’t chalky enough so that you can’t eat it plain. For some reason, it tends to complement most everything. I love eating it on a toasted English Muffin with slices of banana. It’s very versatile.

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I’m so glad I got to fit in some baking even though finals have started (just two more days to go! aaghhh!). After this Friday, I’ll be free to bake to my heart’s content. I’m looking forward to sharing  a few recipes that  I make every year for Christmas. Just the thought of them makes me anxious to get finals over with.

This recipe was originally without the “cookie butter swirls” part, but a part of me guided my hand to the pantry straight towards the cookie butter. The “swirls” part is a bit exaggerated because they aren’t really swirls. I just gently mixed it in so that it wasn’t completely incorporated into the mixture– maybe you could call it cookie butter stripes? Whatever the name is, enjoy the recipe. They taste like Christmas in a bite. Literally.

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Sugar and Spice Cookies with Cookie Butter Swirls sort of adapted from Bake or Break.

Makes about 35 cookies

Ingredients:

  • 3 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1/2 cup (4 oz.) cream cheese
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup cookie butter

Directions:

1. In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and spices until well incorporated.

2. Using an electric mixer, beat butter, cream cheese, sugar, and brown sugar until light and fluffy (about 3 minutes). Add egg and vanilla, mix well.

3. Gradually add flour mixture, mixing just until combined. Add the cookie butter, gently stirring just until it is dispersed in “stripes” across the mixture.

4. Cover dough and refrigerate for at least an hour.

5. Preheat oven to 350°. Spray baking sheets with nonstick spray.

6. Roll the dough into 2 tablespoon balls. Place 2 inches apart on prepared baking sheets. Bake 12 to 14 minutes, or until edges are lightly browned.

7. Cool on pans on wire racks for 5 minutes. Transfer the cookies to wire racks to cool completely.

Enjoy!

The Best Chocolate Chip Peanut Butter Cup Cookies

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My summer days are very unpredictable. One day I could be at home, working on my summer assignment for next year’s AP course (yay… not.) and then baking up a storm as a reward for completing a chapter of that boring history book. Or, I could be out and about, shopping or walking around San Francisco and enjoying the peaceful noise of waves crashing on the beach. I love getting out of the house and strolling around or visiting a new town. I just need to be out. My mom always gets annoyed whenever I use the phrase, “I’m bored”– (her common response is, “Then clean the house!”). I’m sure there are plenty of things to do around the house, there’s no doubt about it. But there’s nothing that makes me happier than going somewhere and exploring.

However, the days when I am at home, I will whip up a recipe and blog about it, hoping that someone reads my ramblings and enjoys a recipe. 🙂

This particular recipe is one to treasure. This cookie stays moist and soft for days– definitely resembles a “bakery cookie”. Yum. The peanut butter cups aren’t overwhelming, so you get a subtle hint of peanut butter flavor amid the pillowy center and gooey chocolate chips.

The Best Chocolate Chip Peanut Butter Cup Cookies   lightly adapted from Sally’s Baking Addiction

Makes about 3 dozen cookies

Ingredients:

  • 3/4 cup softened butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips
  • 10 – 12 mini peanut butter cups, halved

Directions:

1. Line cookie sheet with parchment paper or lightly spray with nonstick spray.

2. In a large bowl using a hand-held mixer, cream the butter and sugars together until light and fluffy.

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DSCN08903. Mix in egg and vanilla.

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4. In a separate bowl, combine flour, cornstach, baking soda and salt.

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5. On low speed, combine flour mixture with the wet ingredients. Dough will be slightly sticky.

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6. Carefully stir in chocolate chips and halved peanut butter cups. The peanut butter cups may fall apart, but don’t worry about it. 🙂

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7. Chill dough for 30 minutes (at the least).

8. Preheat oven to 350℉.

9. Once chilled, roll dough into the size of 1 tablespoon (mine were larger) and place onto the cookie sheet.

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10. Bake for 8-9 minutes until edges are barely golden brown. Do not bake for more than 10 minutes!

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11. Remove and transfer to a cooling rack, then store in an airtight container once cooled completely. If the cookies are too puffy for you, you can lightly press down on them.

Unfortunately, the pictures didn’t turn out very great. Let me know if you try the recipe– it’s very simple and trust me, you’ll be glad you made them.

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Thank you all for your support! Keep looking for more recipes to try out this week. 🙂

~Sydney

Sugar Cookies with Cookie Dough Frosting

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It’s been a while since I last blogged! It was a craze with finals going on, but summer is officially here! This past school year went by so fast, it was hard to believe that it’s over. It’s been crazy hot the past few days, so unfortunately I haven’t been able to bake as much as I’d like. This recipe was from a few weeks ago– I hope you enjoy!

Sugar Cookies with Cookie Dough Frosting adapted from Sweet Boake

Ingredients:

Sugar Cookies (makes about 60)

  • 10 tablespoons softened butter
  • 2/3 cup shortening
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons milk
  • 3 cups flour

Cookie Dough Frosting

  • 3/4 cup softened butter
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 + 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup flou
  • 2 + 1/2 tablespoons of milk

For the cookies:

1. Preheat oven to 350℉.

2. Cream the shortening and butter until smooth.

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3. Beat in sugar, eggs and vanilla until smooth.

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4. Mix in baking powder and salt. Add the flour in one cup at a time, along with a tablespoon of milk and mix until well incorporated.

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5. Roll dough into balls and place onto baking sheet. Slightly flatten the top.

6. Bake for 10-12 minutes until cookies are golden brown. It’s important to not overcook them!

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7. Transfer cookies onto a cold surface or cooling rack and allow to cool completely.

For the cookie dough frosting:

1. Beat the butter, brown sugar and and salt until fluffy.

2. Add the powdered sugar and vanilla. Beat until well combined.

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3. Beat in the flour and milk.

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6. Pipe onto cookies and consume immediately. 😉

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These were a big hit and were gone within two days. Great sugar cookie recipe! The frosting will surprise you– it really does taste like cookie dough. More cookie recipes soon!

~Sydney