Archive for the ‘Cookies’ Category

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

That’s a loooong title, I admit.  But it’s the only way to capture the glory that are these amazing holiday cookies.  I came up with this recipe last year around the holidays and have played around with the recipe since.  I think I’ve nailed it here, folks.  These cookies have everything– crispy, chewy, a holiday twist.  There’s a fair chance that when you make them, you’ll eat them all in a day.  They won’t make it to the holiday party.  They’re that good.

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing ItThe flavors in this recipe remind me of one of my favorite holiday desserts that my mom would make.  The dessert was one of those refrigerator pan desserts that gets better the longer it sits.  She would buy that huge candy cane for this one and crush it up.  It was folded into a custard of some sort along with some marshmallows.  Then it was poured onto a graham cracker crust and put in the refrigerator.  As a kid, I thought this dessert was just about the best thing about the holidays, aside from the presents.  I haven’t had it in years, so I’m not so sure that my adult self would enjoy it quite so much.  Spoonfuls of marshmallows don’t really do it for me anymore.

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Even so, I decided to try my hand at a cookie version of that nostalgic dessert.  I love the flavors, but just wanted a better way to get them together.  And I love what happens to marshmallows when you bake them into a cookie.  They add a chewiness that is fantastic, but the ones on the outer-edges practically turn into a crisp toffee.  The peppermint candy makes the whole thing taste like the holidays.  And the white chocolate, well, that’s a no-brainer.  All good stuff.  I know you’re going to love these– enjoy!

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

The Recipe: Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies

(makes 2 dozen)

1 stick (8 tablespoons) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg, at room temperature, lightly beaten with a fork

1 teaspoon vanilla

1 1/2 cups (6 3/4 ounces) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup miniature marshmallows

1 cup white chocolate chips

about 3/4 cup crushed peppermint candies, divided (from about 9-10 6-inch candy canes) *see note

coarse sea salt

Note:  Place the candy canes in a large resealable plastic bag and use a rolling pin to crush them.  It works best to gently pound rather than roll over them. 

Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.

In a small bowl, whisk together the flour, salt, baking soda, and baking powder.  Set aside.

In a bowl of a stand mixer fitter with a paddle attachment (or use a regular bowl and wooden spoon), beat the butter and sugars together until nice and creamy, about 2 minutes.  Then add the egg and vanilla and beat on medium for about 3-4 minutes, or until the mixture is light and fluffy and has incorporated enough air into it.  Remember to scrape down the sides with a rubber spatula along the way.  Then add the flour mixture to the butter and mix just until everything is incorporated.  Do not over-mix.  Remove bowl from the stand mixer and using a rubber spatula, fold in the white chocolate chips, 1/2 cup crushed peppermint candy, and marshmallows until everything is evenly distributed.

Line a cutting board or another sheet pan with parchment paper.  Using a small scoop form the dough into balls.  You should end up with about 24 cookies.  Sprinkle them with the remaining crushed peppermint candy and a bit of sea salt. Place them in the freezer for about 15 minutes.  Then take six out (leave the rest remaining) and place on the lined cookie sheet.  This particular cookie spreads out a bit, so six on a cookie sheet works well.  Bake for about 11 minutes, or until the edges become golden-brown.  Remove from oven and let rest on the pan for about two minutes (a bit longer than the average cookie because the marshmallow needs to set).  Once the cookie feels sturdy enough to move, place it on a cooling rack and repeat with the rest of the cookies– taking them out of the freezer as you need them.  They are magnificent the first and second day if left out uncovered.  They tend to lose their crispiness in an airtight container, but are still quite delicious. Hope you enjoy them!

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Spiced Ginger Cookies | Relishing It

About once or twice every holiday season, I find myself craving a good ginger cookie.  They taste like Fall, perfectly distilled into a little round treat.  The warm, earthy spices, the bits of heat from the ginger, along with the unique flavor from the molasses are magical.  And since I only eat ginger cookies once or twice a year, I want them to be fantastic– really something special.  This, friends, is that class of ginger cookie.

Spiced Ginger Cookies | Relishing It

Spiced Ginger Cookies | Relishing It

A couple years ago, my friend made these cookies and they blew me away.  The little bits of candied ginger really stood out.  She pointed me to the recipe and I’ve been making them ever since– with my own tweaks, of course.   I actually thought about crafting my own recipe this year, but then realized that there was really not a point.  This is the ginger cookie that I want.  It’s perfectly crisp on the outside, wonderfully chewy on the inside.  It’s spice combination is perfect, and there is  just enough molasses to bring it all together without being overpowering.  I love this ginger cookie.  And it’s even better rolled in  demerara or turbinado  sugar.  The extra crunch from the large granules is key.  Also, try it with a light sprinkle of sea salt on the very top.  Amazing.  And there’s an added bonus– these keep a bit longer than an average cookie, so making them ahead for gift-giving or cookie exchanges is a great option.  I hope you enjoy these cookies this holiday season!

Spiced Ginger Cookies | Relishing It

The Recipe: Spiced Ginger Cookies

(makes about 30)

2 cups white whole wheat flour

2 1/2 teaspoons ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon kosher salt

3/4 cup crystallized ginger, chopped finely

1 cup packed brown sugar

3/4 cup unsalted butter (1 1/2 sticks)

1 large egg (at room temperature)

1/4 cup mild-flavored molasses

Some sort of raw sugar for rolling, Turbinado or Demerara work well

Whisk together the flour, ground ginger, baking soda, cinnamon, ground cloves, and salt in a medium-sized bowl.  Next, sift them together.  This will get rid of any lumps that ground spices sometimes form.  Stir in the crystallized ginger.  Set aside.

In a bowl of a stand mixer fitted with a paddle attachment (or by hand), cream the butter and brown sugar together for about 3 minutes on medium speed or until light and fluffy.  Next, add the egg and molasses to the mixture and continue to mix on medium speed for another 2-3 minutes.  It is integral in any cookie recipe to cream the butter,sugar, and egg together long enough.

Add the dry ingredients to the bowl and mix until just fully incorporated.  Cover the bowl with plastic wrap and refrigerate for 1 hour.

Meanwhile, preheat your oven to 350°F.  Line a baking sheet with parchment paper.  When the dough is chilled, roll it out into balls  ( I used a 1 1/2 tablespoon scoop) and roll them into the raw sugar.  Press down slightly ( but not too much) to flatten them a bit– or else they’ll end up being fairly puffy cookies.  Bake for 12 minutes.  Remove from oven and let cool for 2 minutes on the pan, then move to a cooling rack.  They keep  well for days in an airtight container.  Enjoy!

Source:  Adapted from Bon Appetit Magazine

Thanks for stopping by Relishing It!  Have a great weekend.


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Momofuku's Cornflake Chocolate Chip Marshmallow Cookies via Relishing It

I’m sitting at my desk drinking this super-healthy green smoothie while staring at photos of cookies stuffed with marshmallows.  True story.  Seems a bit ridiculous, doesn’t it?  To be honest, I’ve been a little hesitant to post this recipe because I like to think that you stop by Relishing It for a little delicious, healthy food inspiration.  And here I am sharing a full-sugar, zero-whole grains cookie recipe with marshmallows.  Now I usually try to limit those bad-for-you ingredients in my sweet treats– like in this favorite.  But for today’s recipe I couldn’t bring myself to change a thing.  Behold these little masterpieces, in all their unhealthy glory!

Cornflake Crunch via Relishing It

Momofuku's Cornflake Chocolate Chips Marshmallow Cookies via Relishing It

Why try to make something more healthy when it contains marshmallows?  There really wasn’t much of a point.  And for these cookies, the marshmallows are the star.  They melt into a wonderful caramel-like puddle within the cookie.  The cornflake mixture is also important here.  It adds a noticeable crunch.  So how good are they?  They’re freaking amazing.  I’m serious.  Just really, unbelievably good.  Make sure you don’t eat them all in one sitting.   They are an indulgence, after all.

Momofuku's Cornflake Chocolate Chip Marshmallow Cookies via Relishing It

Momofuku's Cornflake Chocolate Chip Marshmallow Cookies via Relishing It

So, there you have it– an amazing cookie recipe that you can wow your friends and children with.  On a side note, they are perfect to freeze and pop into the oven whenever you want to bake up a couple.   The cookies spread quite a lot, so be sure to not overcrowd your pan.   The photo I have above shows them on the pan heading into the freezer.  I did not bake them that way– it would have been disastrous!  I’m not sure when I’ll get to New York so I can visit the real Momofuku Milk Bar, but until then, I’m glad I can enjoy– in moderation– these beauties at home.

Momofuku's Cornflake Chocolate Chip Marshmallow Cookies via Relishing It

The Recipe:  Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

For the Cornflake Crunch:

5 cups cornflakes

1/2 cup milk powder

3 tablespoons granulated sugar

1 teaspoon kosher salt

9 tablespoons unsalted butter, melted

For the Cookies:

2 sticks unsalted butter

1 1/4 cup granulated sugar

2/3 cup light brown sugar, packed

1 egg, at room temperature

1 teaspoon vanilla

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon kosher salt

3 cups Cornflake Crunch

2/3 cup chocolate chips

1 1/4 cup mini marshmallows

To make the Cornflake Crunch:  Preheat oven to 275°F.  In a medium bowl, add the cornflakes (use your hands to crush them to about a quarter of their size), milk powder, sugar, and salt.  Toss together.  Pour the butter over the mixture and gently mix it together.  Spread the mixture onto a parchment lined cookie sheet.  Bake for about 20 minutes.  They will be toasted and smell wonderful when done.  Remove from oven and let cool.  Store extras in an airtight container.

In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together.  Set aside.  In a small bowl, gently mix the egg and vanilla together.  Set aside.

In a bowl of a stand mixer (or use a hand mixer) fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes.  Add the egg mixture, and continue to beat for about 6-7 minutes.  Scraping down the bowl, as necessary.

Add the flour mixture and mix until just combined, being careful not to over-mix. Fold in the marshmallows, chocolate chips, and cornflake crunch using a rubber spatula.

Form into cookies using a 1/3 measuring cup.  Flatten the tops a bit, with your fingers.  Place on a large parchment lined cookie sheet and refrigerate or freeze  for at least one hour before baking.  Place extras in a large plastic bag and leave in the freezer until ready to use.  Do not thaw before baking.

When ready to bake the cookies, preheat oven to 375°F.  Line a large cookie sheet with parchment paper. Place the chilled or frozen cookies at least 4 inches apart from each other (they spread quite a bit).  Bake for about 18 minutes or until they are puffed and the edges are a deep golden brown.  More or less time depending upon if using chilled or frozen dough.  Be attentive!  Remove from oven and let cool for a couple of minutes on the cookie sheet before placing on a cooling rack.  Store in an airtight container for a few days.  Enjoy!

Source:  Adapted from Christina Tosi’s Momofuku’s Milk Bar

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