Cookie Butter Chocolate Chip Cookies. {addictive}


My daughters fell in love with Trader Joe’s cookie butter.  Admittedly, it is quite good.  We’re hosting a football party tonight and I thought I would whip up some chocolate chip cookies and thought I HAD to use some as we just stocked up big time at Trader Joe’s.  These cookies are super light and oh-so flavorful.  Quite a nice treat for football viewing or for holiday baking.  A fun twist on a classic.


1 stick (1/2 cup) of butter (I used Smart Balance baking stick), at room temperature
3/4 cup of light brown sugar
1/4 cup of granulated sugar
1/2 cup of Trader Joe’s Cookie Butter
1 1/2 teaspoon of vanilla extract
1 egg, room temperature
1.5 cups of All Purpose flour (I use King Arthur’s)
1 teaspoon baking soda
1/4 teaspoon salt
Guittard Chocolate Chips or whatever chocolate chips you prefer


Preheat the oven to 350 degrees.  Line your baking sheets with Silpat or parchment paper and set aside.

In your stand mixer, blend the butter and sugars until fluffy.  This should take about 4 minutes.  Scrape the sides down and blend again.  Add your cookie butter, egg & vanilla.  Blend until incorporated.

In a separate bowl, mix the flour, soda and salt together with a whisk.  Add to the butter mixture and blend for 1 minute.  Add and blend, by hand, the chocolate chips.  Drop with a cookie scoop onto your prepared pans. Leave about 2 inches in between.  Bake for 10-11 minutes or until golden around the edges.


Lemon Almond Biscotti.

My favorite cookie is the biscotti – hands down!  They are so versatile and I love trying out old recipes and new.  In the coming weeks I will be sharing my favorite recipes with you.  I hope you give some of these a try, especially with the cookie baking holidays upon us.

*Adapted from Giada DeLaurentis.


2 cups of all-purpose flour (I use King Arthur’s)
3/4 cup of yellow cornmeal
1.5 teaspoons of baking powder
1 teaspoon salt
1 cup sugar
3 eggs
Zest from one lemon
1 cup of whole almonds, chopped


Preheat your oven to 350 degrees.  Line two baking sheets with parchment or Silpat liners.

In a large bowl, whisk flour, cornmeal, baking powder and salt.  In your stand mixer, blend sugar and eggs.  Add in the lemon zest.  Then add the flour mixture to the egg/sugar mixture.  Blend until combined.  Add in the almonds and mix.

Remove the dough from the bowl and divide into two “loaves” on your baking sheet.  They should be about 9×3 and 3/4 of an inch thick.  Bake for 35 minutes or until golden.  Remove and let cool for 10 minutes.  Slice on a diagonal with a serrated knife about 1/2 inch thick or slightly thicker.  Place on the cookie sheet and bake for an additional 25 minutes.


Mint Chocolate Crinkle Cookies.


Today, Leslie and I whipped up a preview of a delectable Christmas cookie.  Once I popped one in my mouth, I remembered why I make these every Christmas.  If you love mint… these are the babies for you!


1 2/3 cup of all-purpose flour (I use King Arthur’s)
1/2 c cocoa powder (I used Wilbur’s)
1 1/2 teaspoon baking powder
1/2 teaspoon of salt
1 stick of unsalted butter (or butter spread like Smart Balance) at room temperature
1 1/4 cup of granulated sugar
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon of mint extract
1/3 cup of confectioner’s sugar (for rolling in the cookie dough balls in)
1 bag of Mint Truffle Hershey Kisses, unwrapped


Preheat the oven 350 degrees.  Line your baking sheets with a Silpat or parchment paper. Set aside.  Pour the confectioner’s sugar in a bowl and set aside.

In a mixing bowl, combine the flour, cocoa, baking powder and salt.  Whisk.  Set aside.

In your stand mixer, cream the butter and sugar.  Then add one egg at a time, blending well in between the additions.  Then add the vanilla and mint.

Add the flour blend to the stand mixer in thirds.  Blending well after each addition.  With a cookie scooper, scoop out a ball and roll it in the confectioner’s sugar to coat and then place on your baking sheet.  Repeat.   Bake for 10-11 minutes.  Remove promptly and depress a Kiss in the middle of each cookie.  Let cool for 10 minutes then serve or store in a tupperware container.


Chocolate chunk blondies.

While my kitchen is under mass destruction, ummm I mean construction, my sweet best friend Leslie has opened up her kitchen to me so that I can keep cooking and blogging this week.  She is the BEST!  Coincidentally, we both got Ina Garten’s new cookbook Foolproof so we decided to work our way through it this week making delectable recipes.  Ina’s right…they are foolproof and fabulous!

Today we wanted to make a fun after-school snack for our girls.  These were perfect.  Easy to make, unbelievably decadent!  We both highly recommend them!


*adapted from Ina Garten’s recipe.  


1/2 lb of butter or buttery spread like Smart Balance
1 cup of light brown sugar, packed
1/2 cup of granulated sugar
2 teaspoons of vanilla extract
2 eggs, room temperature
2 cups of all-purpose flour (I used King Arthur’s)
1 teaspoons baking soda
1 teaspoon salt
2 bags of Nestle chocolate chunks

Preheat the oven to 350 degrees and spray (baking spray with flour) a 9×13 in glass pan. Set aside.

In your stand mixer, blend the butter and sugars until fluffy – about 4 minutes on high.  Turn the mixer to low, add the vanilla and one egg at a time.  Scrape the bowl down as needed.  In a separate bowl, blend the flour, soda and salt.  Sift once.  Then gradually add the flour mixture to the stand mixer.  Blend well but avoid over-mixing.  Fold in chocolate chunks.

The batter will be very thick!  Spoon the batter into the prepared pan and bake for 30 minutes or so.  Avoid over-baking as this will make them hard and dry.  Remove and let cool for about 20 minutes then slice and serve with milk.


Whole Wheat Almond & Cherry Biscotti.

While working constantly on my kitchen renovation, I took a brief respite to whip up a new recipe I’ve been meaning to try.  Whole wheat biscotti?  I was suspect but wanted to whip it up and see how it would taste.  I always make traditional biscotti but I have to admit, these are pretty good.

My old school Italian father couldn’t wait to grab my “staged” photo and do a taste-test.  He loved them too!  Bonus.


3/4 cup of whole wheat flour (I used King Arthur’s)
1 cup of all purpose flour (King Arthur’s as well)
1/4 cup of light brown sugar
1 teaspoon baking powder
2 eggs
1/4 cup of vanilla almond milk
2  tablespoons canola oil
2 tablespoons of honey
1 teaspoons almond extract
1/2 cup slivered toasted almonds
1 cup of dried tart cherries


Preheat your oven to 350 degrees.  In your stand mixer, add the flours, sugar and baking powder.  Blend together. Then add eggs, milk, oil, honey and extract.  Mix until blended.  Then add the cherries and almonds and blend.

On a lined baking sheet, place the dough.  With floured hands, shape the dough into a large log-like shape about 10×14 inches or so.  Bake for 30 minutes or until golden brown.  Remove from the oven and let cool down for about 15 minutes then slice with a serrated knife.  Slice about 1/2 inch wide.  Place back on the cookie sheet and bake again for 15 minutes or until toasted.

Store in an airtight container.  Enjoy.


Peanut Butter Oatmeal Chocolate Chip Cookies.

We have rain today.  I don’t think it was expected but nonetheless it’s here.  I worked out early this morning and got my mini-grocery run in.  I’ve been working in the kitchen ever since and I love it.  I’ve whipped up sauce, meatballs and homemade peanut butter and now my focus has turned to an after-school treat for my girls.  I wanted to use the peanut butter in the cookies and thought BINGO!  Oatmeal chocolate chip cookies with the addition of some peanut butter.  I searched and searched and found my oatmeal cookie recipe and whipped up a batch.  They’re baking right now.




1/2 cup of butter or butter substitute, at room temperature
1/3 cup of white granulated sugar
1/2 cup of light brown sugar
1/2 cup + 1 tablespoon of peanut butter (I used homemade)
1 teaspoon of vanilla extract
1 egg
1 cup of all-purpose flour (I used King Arthur’s)
1 teaspoon baking soda
1/2 teaspoon of salt
1/2 cup of oats
1 cup of dark chocolate chips


Preheat your oven to 350 degrees.  Line your baking sheets with liners, Silpat or parchment paper.  Set aside.

In your stand mixer, blend your butter and sugars together until light and fluffy.  Next, add your peanut butter.  Then vanilla and egg. Over my stand mixer bowl, I placed my mesh strainer and sifted my flour, soda, salt into the batter.  Next up, mix in the oats.  Blend until combined.  By hand, stir in the chocolate chips.  Then scoop with a melon baller, the dough onto you cookie sheets.  Leave 1/2 inches in between each dough ball.

Bake for 12 minutes or just until slightly golden around the edges.  Makes 28-30 cookies.  Let cool for 8-10 minutes before serving.


Sea Salt topped Peanut Butter Chocolate Chip Cookies.

Get your milk ready kids!  These cookies are quite sophisticated with a subtle sea salt topping to a rather classic flavor combination of peanut butter and chocolate chips.  While waiting for my paint to dry on my walls today (of course, spot checking for any areas I missed) I thought it would be fun to whip up a treat that both the adults and kids in my house will love.  Plus, I needed a reward for this monumental undertaking of painting my entire house before our kitchen remodel next month.  I’ve already eaten two of these while photographing them (sadly one too a header into the glass of milk and I had to eat that one). Ha ha.



1/2 cup of I can’t believe it’s not butter or regular no salt butter, room temperature
1/2 cup of peanut butter (I used a pb with flax seeds in it)
1/3 cup of granulated sugar
1/3 cup of light brown sugar
1 egg, room temperature
1 teaspoon of vanilla extract
1.5 cup of all purpose flour (I used King Arthur’s brand)
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
3/4 cup of chocolate chips (dark or milk)
Sea Salt (I used Trader Joe’s)


Preheat the oven to 350 degrees.  If you have a baking sheet like Silpat, place that on your baking sheet and set aside.

In your stand mixer, cream together the butter, peanut butter, both sugars, egg and extract.  Mix this for 4 minutes or until lightly fluffy.  In a separate bowl combine the flour, powder and soda.  Whisk to combine.  Then pour into your stand mixer bowl.  Blend well avoiding over-mixing.  Then, by hand, mix in your chocolate chips.

With a scoop, drop the cookie dough with about 1.5-2 inches apart.  Then sprinkle the top of each one with the sea salt.  A tiny bit goes a long way.  The salt with bring out the depth of the chocolate flavor big time.  Bake for 12 minutes or until lightly golden.  Remove and let cool for 5 minutes.  Serve with ice cold milk and enjoy!




My Crowded Kitchen Guest Post – Maple Pecan Cookies

Tiffany over at My Crowded Kitchen is one of those sweet, beautiful women that I consider myself so blessed to have met in what I call this crazy foodie universe.  She is crazy talented in the kitchen and with her food photos!  Her recipes have me swooning and drooling all at the same time!  I’m so blessed to surround myself with amazingly talented friends that I just adore!  Check her out on Facebook by clicking here.  You will fall in love with her sweetness from the first click!  I promise.

Thanks Tiffany for guest blogging for me today.  I’m eternally grateful.  ~Robin oxoxo


This is an extra special post. I am guest posting for Robin, over at Knead To Cook today and these babies are what I shared with her readers. If you get a chance head on over and say hi to Robin. She’s awesome and just as sweet as pie!

We are now at day three and still holdin’ strong with our cookie extravaganza this week on MCK.  This cookie screams fall with it’s mapley, (is that a word?! It is today! ;) ) flavor, bits of pecans, drizzled with chocolate and topped with more nuts. It has a super soft texture and absolutely delicious if you like maple, nuts and chocolate.

I’m sending out cookie packages this week to family and close friends. I can’t stand it any longer. Don’t get me wrong, they’re delicious if I may say, but I’ve had cookies for breakfast, cookies for lunch and cookies for dessert. I’m trying to be good, but I can’t seem to with all these cookies in my face. I started freezing them to get them away from me. I figured I’d spread the love elsewhere instead of spreading it to parts of my body that don’t need any more luuuv. ;) Have a funtastic day! Pecan Cookies

Author: Tiffany at My Crowded Kitchen.Com
Recipe type: Cookie
Serves: Approx. 2 dozen


  • 1 cup butter, room temp.
  • 1 cup light brown sugar
  • 1 teaspoon maple extract
  • 2 large eggs
  • 2¼ cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped pecans + more for sprinkling tops of cookies
  • white & dark chocolate, melted for drizzling cookies
Prep time
Cook time

Total time
27 mins

  1. Preheat oven to 350 degrees F. confection setting
  2. In a standing mixer, cream butter, brown sugar and maple extract.
  3. Sift together flour, baking powder and salt.
  4. Slowly stir in flour mixture to creamed mixture, blend.
  5. Next stir in chopped pecans.
  6. Shape cookie dough into 1 – 1½ inch balls and place 2 inches apart on a baking sheet. Bake at 350 for 10-12 minutes, no longer than 12 minutes. Remove cookies from oven and let set on baking sheet for at least two minutes before transferring to a cooling rack.
  7. Once cookies are cooled completely, melt white and dark chocolate, drizzle the tops of cookies with dark chocolate, sprinkle with nuts and drizzle with white chocolate. Top with more nuts. Let chocolate set before serving or do what I did, I didn’t wait!

Pumpkin Spice Oatmeal Cookies.


I had to make my pumpkin oatmeal cookies with these Hershey Kiss Pumpkin Spice kisses.  One of those things just know in your heart.  Ha ha.  These cookies have more of a cake-like light texture.  This recipes makes a ton of cookies.  So delish and perfect with some hot apple cider on a chilly fall day.


1 1/2 cups of all purpose flour (King Arthur’s)
1/2 cup of whole wheat flour (King Arthur’s)
1 1/2 cups of oats
1 teaspoon baking soda
2 teaspoons of ground cinnamon
1 teaspoon of pumpkin spice
1 teaspoon salt
1 cup of butter, room temperature
3/4 cup of light brown sugar
1/2 cup of granulated sugar
1 tablespoon flax seed meal
1 cup of pumpkin puree
1 egg
2 teaspoons of vanilla
1 cup of chocolate chips (optional)
1 bag of Hershey Pumpkin Pie Spice Kisses


Preheat the oven to 350 degrees and line your cookie sheets with parchment or a baking mat.  In a large mixing bowl combine the flours, oats, soda, cinnamon, pumpkin pie spice and salt in a bowl.  In your stand mixer, paddle attached, blend butter and sugars.  Once fluffy, add the flax, pumpkin, egg and vanilla.  Beat well.  Then add the flour mixture to the stand mixer and blend.  By hand add the chocolate chips, if using.  Drop with a scoop onto your cookie sheet and bake for 13-15 minutes.

While baking, remove the wrappers from the Kisses.  Once you remove the cookies from the oven, gently put the Kiss on top and push (lightly) down.  Let cool.  Serve.


PB2 Chocolate Chip Cookies.

OHHHHH MMMMMM GEEEEEE!  These turned out so good, I’m still in cRaZy love!  My kids are addicted.  They are over-the-top!

Adapted from Guittard Super Cookie Chip Cookie Recipe.


1 cup of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of butter, softened
6 tablespoons granulated sugar
6 tablespoons of light brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons of PB2 chocolate peanut butter
10 ounces of Guittard Super Cookie Chips


Preheat oven to 375 degrees.

In a separate bowl, combine flour, soda and salt.  Set aside.

In your stand mixer, paddle attached, cream butter and sugars.  Then beat in the egg and vanilla until creamy.  Add the flour mixture, blend.  Then add the PB2.  Blend well.  By hand, stir in the chocolate chips.  Drop rounded cookie dough onto your baking sheet.  Bake for 10 minutes or until lightly golden.  Let cool and then store in a container with a lid.