I spent several hours this weekend making these truffle cookies. Saturday night making the dough balls while watching Bridget Jones’s Diary, Sunday morning dancing in my kitchen listening to Christmas music. Maybe I’m a bit slow getting back to baking which is why it took me so long, but I didn’t mind. It felt calming and creative to work with my hands again. Others noticed and asked me “What’s the occasion?” “Who are you making these for?” “Oh, you’re giving these away as gifts?”
Nope. Just baking. Or non-baking really with this recipe. It’s been a long time since I’ve heard questions like those. I used to bake cakes just to see how many layers I could stack. Or because I was craving fudge frosting. That has certainly been rare recently.
I knew in my own time I would get back to this place. It’s funny, this recipe was actually posted on my blog two years ago but I never made them. They were a fabulous guest post by a blogger friend. I was sad to realize she no longer posts and has left twitter…even sadder that I didn’t notice.
But it’s the end of December so it’s time to celebrate. So cheers to finding a piece of you that you felt like you’ve forgotten. Cheers to all the bloggers, the creators, who have inspired me for over five years. Cheers to the holidays and celebrating all things sweet and joyful. Cheers to making cookie dough covered in chocolate and dusted in gold.
Cookie Dough Truffles
- 1 cup butter or margarine, room temperature
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1/3 cup milk
- 1 tsp. vanilla extract
- 2 1/4 cups flour
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 cup semisweet chocolate chips for dough
- 2 cups any chocolate for melting (I used a combo of milk and dark)
- In a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer) cream together butter and sugars on low speed until fluffy. Add in milk and vanilla extract. Slowly incorporate flour, salt, and baking soda until fully combined. Add in chocolate chips.
- Cover dough and refrigerate until firm, about 1 hour. Once dough is firm, form 1″ balls and place on a wax/parchment paper lined baking sheet. (I used a 1″ ice cream scooper at this step so all the truffles would be close in size. A tablespoon would work fine too). Place in the freezer until firm, about 30 minutes.
- In a glass or microwave safe bowl, melt any dipping chocolate (or extra chocolate chips) according to package directions.
- Using a spoon, dip frozen dough balls into chocolate and roll until fully covered. Place dipped truffles on a lined baking sheet to cool.
- Sprinkle with toppings like nuts, colored sprinkles, shredded coconut, crumbled oreo
Guys. I may have made the best cookie ever. I didn’t mean to. It just sort of came together. I’m still surprised…and now I’m ready to brag and share the recipe with you. It started with browning two sticks of butter…I mean, you can’t really go wrong with that. Then I added crunchy peanut butter, baked, took a bite and almost died. Ok, I’m being dramatic…I hardly slept last night…but seriously, make these cookies. Then give them to your friends, tied up with a bow as holiday treat. Give them to boys as a “nice to know ya” parting gift. Sandwich some caramel ice cream between two of them and feel no shame when you eat a few of them during a Gossip Girl marathon. Seriously. The best. Ok, get baking and enjoy!
Brown Butter Peanut Butter Cookies
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar, plus extra to sprinkle on top
- 2 sticks unsalted butter
- 1 1/3 cup flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crunchy peanut butter
- 1 tsp vanilla extract
- 1 egg
- In a medium bowl, mix brown sugar and granulated sugar.
- Brown butter in a medium saucepan then add the sugars. Set aside and allow mixture to cool for about ten minutes.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Once butter is cooled, transfer butter mixture to a large mixing bowl. Add peanut butter to the mixture and beat on medium speed just until smooth. Beat in egg and vanilla.
- Slowly add the flour mixture and mix until dough comes together. Cover and refrigerate dough for at least two hours or up to overnight.
- When ready to bake, preheat oven to 350 degrees. Roll dough into 1-inch balls and place 2 inches apart on a lined baking sheet. Press a fork into the cookie in a crosshatch pattern.
- Bake until cookies begin to brown around the edges but centers still look somewhat doughy, about 9–10 minutes. Immediately upon removing from the oven, sprinkle sugar on the tops of the cookies and let cool on a wire rack.
PS. I’m over on vmac+cheese today sharing my abridged biography. Check it out!
It’s officially summer in DC and it’s hot! It’s also muggy, sticky, and humid, but honestly I’m loving the heat. On my day off, I’m trying to find time to just sit outside and soak it up a bit. I’m inside so much now that it feels good to feel the sun. Even if I’m just sitting and doing nothing but sipping on my iced coffee. Plus I need the vitamin D.
The heat also has me craving my favorite summer frozen treats from when I was a kid. It reminds me of sitting on the beach in Nantucket in cut off jean shorts and a bathing suit top, licking up the ice cream or popsicle before it melts completely over my sticky fingers. I loved creamy push-up pops, Italian ice, and soft serve covered in rainbow sprinkles. But really my favorite frozen dessert was absolutely an ice cream sandwich.
The Chipwich defined some of my favorite summer memories. In fact, for many years, I thought they were sold exclusively at Jetties beach on Nantucket, because that’s where I exclusively had them for years. Chipwich, Jetties, hot sand, kites in the air, sandbar, boardwalk, ferries in the distance. The perfect Nantucket summer memory. When I found out I could get a Chipwich anywhere, I felt both excited and betrayed. The idea that I could eat one without all those great things surrounding me was so unnerving.
But I’m not going to Nantucket this summer (big bummer, I know), so I’ll do anything I can to recreate those memories. So here is my attempt, with these chocolate chip coconut ice cream sandwiches. Here’s how it goes… bake your favorite batch of chocolate chip cookies and sandwich your favorite ice cream between two cookies. For this batch, I used a great roasted coconut ice cream, which was creamy, sweet, and added just a hint of another rich flavor. Go outside, even if you have to sit on your city stoop, and enjoy both the sun and your ice cream sandwich all over you.
Happy first day of Spring! I know, it’s spring already? Wait, what? Starting a new job has been a major adjustment for me. Days seem to fly by with not enough time to get it all done. I love what I’m doing, but I’m also trying to keep my head above water. I know I’ll get the hang of it eventually.
So here’s a little recipe to help you get through to the end of the week. (Because I sure need it.) Between running around and working this weekend, I whipped up these cookies in record time. They’re perfect for that. Easy, fool-proof, quick, classic, taste great. I sprinkled a little sea salt on top just to make them a little more special. (Gosh, you could even make box cookies and add sea salt before baking and you’d look really good!)
Sometimes you need to just stop for a moment (surround yourself in happy pinks and teals) and smell the chocolate chip cookies. Ok, taste them too. They’re really good.
Crisp Salted Chocolate Chip Cookies
Makes 3 dozen. Adapted from Martha Stewart
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 1 1/4 cups sugar
- 3/4 cups light brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/4 cup water
- 2 cups semisweet chocolate chips
- flaky sea salt for sprinkling on top
- Preheat oven to 350°F. Whisk flour and baking soda together in a small bowl.
- Beat butter and sugars in the bowl of an electric mixer on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low, and add salt, vanilla, eggs, and water. Mix until combined. Add flour mixture and mix until combine. Stir in chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper or baking mats. Sprinkle a pinch of flaky sea salt on top of each cookie dough ball. Bake cookies, rotating sheets halfway though, until golden brown, 18-20 minutes. Cool on wire racks.
Today is my last day at GW. I’m in shock, but I’m celebrating. It was a fantastic run and there are only good things to come. It’s Friday…so come on, you should absolutely have a glass of champagne too. Cheers!