Mmm Cookies

allisonbarton

The Burgh Mom cookie swap was a huge success. Not that I had any doubt in my mind. How bad could it possibly be? Amazing women and cookies. Oh, and a really cute baby. And a really cute little girl. And a really wonderful 13-year old (they exist! It’s a miracle!). And did I mention lots of cookies? ‘Nuff said.

I made two types of cookies: Peanut butter peanut butter cup cookies and cranberry white chocolate chip cookies. Both pack some serious yum into them. (Although, to be honest, I was disappointed with my peanut butter cookies. They were not their usual “oh-my-god-my-mouth-is-in-heaven” love bites. I blame my probably poor attempt at tripling the recipe.)

I still don’t have a working camera, so I can’t share pictures of the baking processes. Instead, I will simply share the recipes and the iPhone picture of the finished products.

Cranberry White Chocolate Chip Cookies:
Ingredients

  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 cups white chocolate chips
  • 6 oz craisins (or other sweetened, dried, cranberries)


    • Directions

    1. Mix flour, baking powder, salt and baking soda. Set aside.
    2. Cream the butter and sugar together, beating well. Add eggs, one at a time, beating until well blended after each addition. Add vanilla.
    3. Add flour mixture to butter mixture gradually, beating well until blended.
    4. Add white chocolate chips and craisins until blended. (Hint: coat the white chocolate chips and craisins in flour before mixing into the batter so that they don’t all sink the bottom of the cookie.)
    5. Drop cookies onto lightly greased baking sheet.
    6. Bake at 350 for 12 minutes or until lightly browned on the bottom.
    7. Let cool on wire racks.
    8. Eat while warm for maximum enjoyment.

    Peanut Butter Peanut Butter Cup Cookies:
    Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter (or butter flavored crisco; horribly bad for you, but deliciously delicious)
  • 3/4 cup peanut butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • Reese’s cups, unwrapped


    • Directions

    1. Mix flour, baking soda and salt. Set aside.
    2. Cream the butter and both sugars together. Add eggs, one at a time, beating until well blended after each addition. Add vanilla.
    3. Add flour mixture to butter mixture gradually, beating well until blended.
    4. Drop cookies onto lightly greased baking sheet.
    5. Bake at 325 for 8-10 minutes or until lightly browned on the bottom.
    6. Push unwrapped reese’s cups into cookie immediately upon removal from oven.
    7. Let cool on wire racks.
    8. Eat while warm for maximum enjoyment.

    7 thoughts on “Mmm Cookies”

    1. YUMMMMM!!!! I am so jealous! That sounded like such a good time!

      And thanks for sharing the recipes! They both look amazing and I definitely will try them both!! I can’t wait!

    3. I’m adding the cranberry chocolate chip ones to my usual Christmas Cookie chaos. LOVE them. A lot. If you don’t believe me, just ask my scale.

    5. Mind if I use your recipes for my little girlys recipe cards?

      May I borrow your pictures? I’d like to include the pictures for her on the recipe cards I’m making – I love pictures of finished products and I don’t want to have to MAKE everything BEFORE I do these cards.

      if not, TOTALLY understand.

      Thanks much – YOU ROCK!

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