I’ve been a cookie-making machine this weekend! We hosted our annual beer and cookie exchange Saturday, then I went to a cookie exchange at Two Sticks Bakery last night. Needless to say, I’m still riding a bit of a sugar high.

The great thing about having a weekend revolving around cookies is my holiday baking is already done! I made eight different types of cookies, and stuck most of them in the freezer. Now all I have to do to get ready for celebrating with family next week is pull them out and put them on a plate. It couldn’t get easier!

I like trying a couple new recipes every year, but I’m big on tradition. I always make almond cut-out cookies with buttercream, pretzel cookies, bourbon balls, and lemon pistachio biscotti.

And, an old favorite returned to my baking list this year. I started making potato chip cookies in college, when my infatuation with baking started.  I brought some home for Christmas break one year, and my brother and his friends went crazy for them. So, I started making them every year.

But I swapped these out for other cookies the past two years — and my family never let me hear the end of it! My brother was especially bummed not to have any potato chip cookies during the holidays. So, I brought them back this year. After having one this weekend, I don’t know why I stopped making them! I’m a sucker for the salty-sweet combination, and these cookies are addicting.

I’ve tested a few different brands of potato chips in this recipe, but I find Ruffles have the best texture and perfect amount of salt. I’ve had problems with some other chips not staying crunchy once mixed into the batter.

I highly recommend only baking one sheet of these cookies at a time. It’s good to do with all cookies to ensure they cook evenly. I still use two cookie sheets, prepping one with dough while the other bakes in the oven. This makes things go more quickly. If you do put two cookie sheets in the oven at the same time, switch which oven rack they’re on halfway through baking.

I want to know what’s on your holiday baking list every year. Tell me in the comments!

Potato Chip Cookies

modified from My Baking Addiction

[ingredients title=”Ingredients”]

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 cup Ruffles, crushed
• 1/2 cup pecans, finely chopped
• 1 tsp. pure vanilla extract
• 2 cups flour
• 1/4 powdered sugar
• 1/4 cup semi-sweet chocolate chips
• sea salt, for sprinkling

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line a cookie sheet (or two) with parchment paper.
2. In an electric mixer on medium speed, cream butter and sugar until light and fluffy, scraping down the sides of the bowl as needed.
3. Add potato chips and pecans to butter mixture and beat on low until combined. Add vanilla, then flour, and mix on low just until the dough comes together.
4. Use a cookie scoop or spoon to portion out heaping Tablespoons of dough. Roll them into balls, and place them about two inches apart on the cookie sheet.
5. Dip the end of a flat-bottomed glass in the powdered sugar, then lightly press down on each a ball of dough until flat. Repeat with remaining dough.
6. Bake cookies for 12 to 15 minutes, until edges are just starting to turn golden brown. Remove cookies from oven and let sit at least one minute before transferring to a wire cooling rack. Cool completely.
7. While cookies are cooling, place chocolate chips in a small, microwave safe bowl. Heat in the microwave for 30 seconds, then stir. Continue heating chocolate in 15-second increments and stirring until it’s smooth. Use a spoon to drizzle chocolate over cookies. Top each cookie with a light sprinkling of sea salt. Store in an airtight container in the fridge.
   [/directions]

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As a kid, my favorite holiday cookies were among the sweetest. I always gravitated toward sugar cookies and peanut butter blossoms, which I still love. But, my tastes have definitely matured since then. I now find myself reaching for cookies that aren’t quite as sweet during the holidays. My favorites are those that let simple, high-quality ingredients shine.

My mom started making this lemon pistachio biscotti when I was a kid. While it wasn’t my favorite cookie growing up, it definitely is as an adult. I’m a big fan of lemon in just about everything, and the addition of pistachios gives this biscotti a rich, nutty flavor. I like to dip the biscotti in white chocolate around the holidays, which makes for a beautiful presentation.

Biscotti is also among the easiest types of cookies to make. It’s supposed to be dry, which makes it foolproof. The cookies are also pretty durable, which makes them great hostess or office gifts.

I like to double this recipe, then throw half of the biscotti in the freezer to have on hand when we’re hosting guests. They’re great to pull out in the afternoon to enjoy with coffee.

[ingredients title=”Ingredients”]

• 2 1/2 cups flour
• 1 cup suggar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. freshly-ground black pepper
• 1/4 tsp. kosher salt
• 1 Tbsp. lemon zest (from about one lemon)
• 4 Tbsp. freshly-squeezed lemon juice (from about one lemon)
• 3 large eggs
• 1 cup roasted pistachios, crushed
• 1/2 cup powdered sugar
• 1 cup white chocolate chips

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, pepper and salt. Set aside.
3. In a small bowl, whisk together eggs, lemon zest and lemon juice. Add lemon mixture and pistachios to the bowl of dry ingredients. Stir until combined and a stiff dough forms.
4. Spread the powdered sugar on a clean work surface and place the dough on top. Divide the dough into four equal portions. Roll each piece into a log, about 1-inch in width. Place two logs each on cookie sheets lined with parchment paper, making sure the logs are at least two inches apart. Bake for 15 minutes, until the cookies feel firm. Place the cookie sheets on a cooling rack and lower the oven temperature to 300 degrees.
5. Once the cookie logs are cool to the touch, use a serrated knife to cut the logs into 1/2-inch thick, diagonal slices. Place the biscotti back on the cookie sheets and bake for an additional 13-15 minutes, until slightly browned and dry. Place on a cooling rack to bring down to room temperature.
6. While biscotti cools, place chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds. Stir chocolate chips, then continue microwaving at 15-second increments until the chocolate is just melted. Dip each piece of biscotti in the white chocolate, so that half of each piece is covered.

[/directions]

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I’ve been baking nonstop the past few days in preparation for our annual cookie and craft beer exchange that’s coming up this weekend. Everyone brings a dozen cookies or a six pack of beer and we spend the night sampling everything. We look forward to it all year!

I like to bake all of my holiday cookies at once. That way I can throw them in the freezer and pull some out throughout the season, when we have guests or are headed to a party. It makes life so much easier! I’m nearing the end of my baking list and, while I love spending time in the kitchen, I’ll be so glad to be done with the dishes that come along with it.

This year I decided to add an old family recipe to my list of cookies to bake. My grandmother Barb was famous for the bourbon balls she made every Christmas. They were off limits as a kid, which meant I snuck a couple when the adults weren’t looking. I certainly couldn’t appreciate their taste back then! But, as a bourbon-loving adult, these are now among my favorite holiday treats.

I love how easily these cookies come together — you don’t even have to turn the oven on! That does mean they pack a punch, so be sure to warn your guests when you offer these up. The bourbon balls are pretty rich, thanks to the powdered sugar, cocoa and pecans.

You don’t have to use top-shelf liquor in this recipe. But, the higher-quality booze you choose, the better these will taste! If you’re not a bourbon fan, you can also substitute rum or brandy.

What are you baking for the holidays?

Bourbon Balls

[ingredients title=”Ingredients”]

• 1 cup crushed vanilla wafers
• 1 cup powdered sugar
• 1 cup chopped pecans
• 2 Tbsp. cocoa
• 2 Tbsp. light corn syrup or honey
• 1/4 cup bourbon
• 1/2 cup granualted sugar

[/ingredients]

[directions title=”Directions”]

1. In a large bowl, whisk together vanilla wafers, powdered sugar, pecans and cocoa until combined. Add corn syrup and bourbon to the mixture and mix well.
2. Wet your hands, then carefully roll the batter into 1-inch balls, rewetting your hands as needed. Roll each ball in granulated sugar. Store in an airtight container at room temperature or in the fridge.
   [/directions]

The post Bourbon Balls appeared first on The Broadcasting Baker.

I am so over this crazy hot weather! It’s October and topping 80 degrees, which just feels wrong. I’m ready for boots, sweaters, bonfires and all the delicious seasonal eats. I naturally find myself baking a lot more during the fall, but that hasn’t happened yet because of the nonstop heat. Bring on the crisp, cool fall days!

I couldn’t totally resist turning on the oven the past couple of weeks because I started to see so many pumpkin and apple goodies popping up at stores and bakeries around town. It made me want to create some of my own! As a result, I’ve made far too many batches of cookies in pursuit of the perfect pumpkin chocolate chip version. I’ve always loved the combination of pumpkin and chocolate, but found one of the flavors always overshadowed the other in most recipes. So, I started experimenting and used my beloved banana cookies as inspiration. I wanted the pumpkin cookies to have a similar, cake-like texture.

The first cookies I made were a little too dense and you could barely taste the pumpkin. The second batch had a better texture, but still not enough pumpkin flavor. So, I kept messing with the spice variations and increasing the amount of pumpkin puree and finally found a cookie that was just what I wanted. It doesn’t taste like you’re eating a scented candle when you bite into these and the semisweet chocolate chips complement instead of overwhelm the pumpkin flavor. I gave a couple dozen to my husband so he could share them with his co-workers and they were gone within minutes, which is always a good sign.

Pumpkin Chocolate Chip Cookies

[ingredients title=”Ingredients”]

• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 3/4 tsp. ground cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1 cup sugar
• 1/2 cup butter, softened to room temperature
• 2 eggs
• 1 Tbsp. plain Greek yogurt
• 1 tsp. vanilla
• 1 cup pumpkin puree
• 12 oz. semisweet chocolate chips

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 375 degrees and line a large cookie sheet with parchment paper. Set cookie sheet aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg until just combined.
3. In the large bowl of an electric mixer, cream sugar and butter together on medium speed until light and fluffy, about three minutes. Add eggs, yogurt, vanilla and pumpkin to bowl and mix on medium until smooth.
4. Turn mixer speed down to low and slowly add flour mixture to bowl, scraping down the sides as needed. Mix until just combined then slowly stir in chocolate chips.
5. Use a cookie scoop or spoon to drop Tablespoons of cookie dough onto the parchment-paper covered cookie sheet, leaving 2 inches between each cookie. Place cookie sheet on the center oven rack and bake for 10 to 12 minutes, until cookies are set and just starting to turn golden on the bottoms.
6. Use a spatula to carefully remove cookies from sheet and place on a cooling rack. Repeat process until cookie dough is gone. Allow cookies to cool to room temperature before storing in an airtight container.

[/directions]

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These cookies helped me win my husband over. He doesn’t request baked goods often but, when he does, he always asks for banana cookies. My mom brought them over while visiting when we were still living in South Bend and he’s been hooked ever since. I’m totally OK with it — because they’re my favorite cookie, too.

This recipe is foolproof. I’ve made it dozens of times and the cookies always turn out perfectly. They’re super soft, super easy, and super addicting. I think the banana that you include in the frosting is what makes these cookies a winner. I’ve used the same glaze on banana bread and chocolate cakes and it just makes everything taste amazing. It’s also delicious eaten by the spoonful — not that I’m speaking from experience …

Any time I take these into the office or to a party, people immediately ask for the recipe. These cookies are a crowd pleaser and I think it’s because they’re so different than old standbys like chocolate chip and sugar cookies. They’re delightfully different.

These cookies freeze beautifully, which means we often have some stashed away for emergencies (AKA Mondays). It’s a trick I learned from my mom, who always keeps a batch in her freezer to have handy when she’s hosting company or heading to a party.

But, be warned. Even if you freeze a batch of these cookies, they’ll quickly go missing.

The Best Banana Cookies

Cookies

[ingredients title=”Ingredients”]

• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. ground cloves
• 1/2 cup butter, softened to room temperature
• 1 cup sugar
• 2 eggs
• 1/2 tsp. vanilla
• 2 medium bananas, mashed (the browner, the better)
  [/ingredients]

Frosting

[ingredients title=”Ingredients”]

• 2 cups powdered sugar, sifted
• 1/4 cup mashed banana
• 2 Tbsp. butter, softened to room temperature
• 1/2 tsp. vanilla
  [/ingredients]

[directions title=”Directions”]

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, stir together flour, baking powder, cinnamon, baking soda, salt and ground cloves until combined. Set aside.
3. In a large bowl, use a mixer on medium speed to beat butter for 30 seconds. Add sugar and continue beating until fluffy.
4. Add eggs and vanilla, beating until combined.
5. Alternate adding half of the dry ingredients and half of the mashed banana to the butter mixture. Beat until combined.
6. Drop teaspoons of batter onto greased cookie sheets, making sure to space cookies about two inches apart.
7. Bake for 10 to 12 minutes, until golden brown.
8. While cookies cool, use a mixer to combine powdered sugar, banana, butter and vanilla. Beat until smooth.
9. Once cookies are completely cooled, spread a thin layer of frosting over each one.
   [/directions]

The post The Best Banana Cookies appeared first on The Broadcasting Baker.

We are gearing up for our annual Christmas cookie and craft beer exchange this weekend, so I’m baking nonstop all week in preparation. Every year I make a combination of new and old recipes for the party and I plan to share a few of them over the next couple of weeks. There’s something so cozy about baking during cold nights with holiday movies and music playing in the background. It’s my favorite part of the season!

I started making pretzel cookies for the holidays when I was just a kid. That’s what’s so great about this recipe — it’s ridiculously easy. Aside from a little help getting the cookies in and out of the oven, this is a project kids can tackle on their own. My niece and nephew get so excited when my mom asks them to help her make pretzel cookies. There’s something about quickly topping the cookies with M&Ms that makes it feel almost like a game. Plus, there are always extra M&Ms for the helpers to enjoy!

This recipe yields one, big batch of pretzel cookies, but leaves you with partial bags of M&Ms and pretzels. I usually double or triple the recipe until I run out of pretzels or M&Ms. I make all of the cookies at once and keep them in the freezer, taking them out as needed during the holiday season — or any time of year. These are also great for bridal showers and birthday parties. Just customize the cookies by choosing different M&M colors!

These cookies aren’t just easy to make, they’re always a hit with guests. There’s something about the size and salty-sweet taste that makes people eat them my the handful! Whether you’re hosting a party or attending one, these are the perfect, festive treats to share with friends.

What’s your favorite holiday cookie recipe? Tell me in the comments!

Pretzel Cookies

[ingredients title=”Ingredients”]

• 1 12 oz. bag Hershey’s hugs, unwrapped
• 70 to 75 waffled or ring pretzels
• 70 to 75 M&Ms

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 300 degrees. Line a large cookie sheet with parchment paper.
2. Spread pretzels in a single layer on cookie sheet. Place on hug on top of each pretzel. Bake for two to three minutes, until hugs are shiny and soft.
3. Remove cookies from oven and carefully, but quickly, place an M&M in the middle of each hug, pressing down slightly to flatten the top of the chocolate.
4. Place cookies in freezer for ten minutes, until set. Transfer to an airtight container and store in the refrigerator or freezer.

[/directions]

The post Pretzel Cookies appeared first on The Broadcasting Baker.

Among the many things we need to accomplish, I have to finish up my holiday baking. I have a stockpile of Christmas cookies in our freezer that has slowly been whittled down to a nearly empty container. I’m going to whip up a couple batches of our favorites this afternoon so we have plenty of sweet treats for our holiday celebrations.

There’s one kind of cookie we go absolutely nuts for in this household — a Paula Deen Monster Cookie recipe I’ve tweaked slightly to include as much peanut butter goodness as possible. I’m one of those people who oftentimes occasionally eats peanut butter straight out of the container. That’s not the worst bad habit to have, right?

These cookies are perfect for peanut butter lovers. This recipe makes a large batch, so there’s plenty to share with your family, friends and neighbors.

Here’s hoping your holiday table is filled with plenty of delicious food and surrounded by those you love. Happy holidays!

Double Peanut Butter Oatmeal Cookies

Modified from Paula Deen’s Monster Cookies recipe.

[ingredients title=”Ingredients”]

• 3 eggs
• 1 1/2 cups loosely-packed light brown sugar
•  3/4 cup granulated sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 12 oz. creamy peanut butter
• 1 stick butter, softened
• 2 tsp. baking soda
• 4 1/2 cups quick oats
• 2 cups peanut butter M&Ms

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
2. Combine eggs and sugars in a large bowl and beat with electric mixer until smooth.
3. Add salt, vanilla, peanut butter and butter and mix until smooth.
4. Add baking soda, oats and M&Ms and mix until just combined.
5. Using cookie scoop or large spoon, drop batter Tablespoon-at-a-time onto cookie sheets, leaving cookies about two inches apart.
6. Bake for 8 to 10 minutes on middle oven rack, until cookies start to slightly brown at the edges.
7. Remove cookies from oven and allow to cool on cookie sheet for five minutes before transferring to a cooling rack.

[/directions]

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Grandma Barb (my dad’s mom) was a lover of nature, books and the Cubs. Some of my favorite memories are of weekends spent at her and Grandpa Cork’s house in Peru, Illinois. We’d always go to the library, play around at the park and spend as much time as possible outdoors.

I sadly don’t have the same memories with my Grandma Cattaneo. She died before I was born. But, I feel like I know her from the stories my mom’s told. From what I hear, she was a great cook.

Her oatmeal cookies are legendary on my mom’s side of the family. My Uncle Bill and his daughters always look forward to them at holidays and they’re quickly devoured at parties. The recipe is simple — no raisins, no chocolate chips. But, that’s what makes them so good.

Every time I mix a batch of these cookies up, I feel a little bit closer to Grandma Cattaneo. If only I had the chance to learn how to give them her special touch.

Grandma Cattaneo’s Oatmeal Cookies

[ingredients title=”Ingredients”]

• 1 1/4 cups flour
• 1/2 cup unsalted butter, softened to room temperature
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 cup old-fashioned oats
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. vanilla
  [/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
2. Combine flour, baking powder and baking soda in a large bowl. Set aside.
3. In a separate bowl, cream butter using an electric mixer. Add egg and vanilla and mix until combined. Add white and brown sugar and mix until smooth.
4. Slowly add flour mixture to the butter mixture. Mix until combined then fold in oatmeal.
5. Cover bowl and put batter in the refrigerator for 30 minutes (this will make it much easier to scoop onto cookie sheets).
6. Roll or scoop dough into bite-size balls and place one inch apart on cookie sheets.
7. Cook for 12 to 15 minutes or until slightly golden on top.
8. Let cookies stand for five minutes before transferring to a cooling rack.
   [/directions]

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