Tri-chocolate chip cookies

Welcome to another cookie recipe ūüôā

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You can never have too many cookies in my opinion!  Cookies with milk chocolate, cookies with dark chocolate, cookies with white chocolate.  Cookies with all 3?!

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(I just want to dive in here)

 

This cookie recipe uses a similar base to my lemon & white chocolate chip cookies (love those), which is chewy, fudgy and chocolatey. ¬†I’ve never made cookies with all 3 chocolate chips in them (why, I don’t know), so thought it was about time! ¬†I’ve tweaked the cookie dough base slightly from the chocolate chunk peanut cookies, as I’ve found that cookies without a double hit of chocolate (cocoa powder) don’t seem to need that extra dark brown sugar. ¬†Dark brown sugar is fab as it means the cookies will keep soft for days, however the high amount of molasses means a strong treacle flavour, which I find detracts from the other lovely ingredients (such as the vanilla and the chocolate chips). ¬†It’s important to be able to taste the chocolate chips in chocolate chip cookies! ūüôā

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As with most cookies, bake these until only just looking vaguely set (7-8 minutes). ¬†They will firm up as they cool and this means the cookies will keep soft for around 5 days afterwards (I know, as I’ve just snaffled the last lonely looking cookie from the tin!)

I challenge you not to stuff these in your mouth before they have had their 10 minutes cooling time on the tray. ¬†I did and it was a collapsing cookie goo-fest ūüôā

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(I have a weird pink hand here. ¬†But I’m pleased with the this picture and it took me ages to take so it’s staying!)

 

Ingredients (makes around 18 cookies):

  • 125g unsalted butter
  • 125g light brown sugar
  • 50g dark brown sugar
  • 50g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 225g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 50g dark chocolate chips
  • 50g milk chocolate chips
  • 50g white chocolate chips

Method:

  1. Cream the butter and sugars together until fluffy.  Ensure all the lumps are broken down from the brown sugars.
  2. Beat in the egg, followed by the vanilla extract.  Fold in the dry ingredients (including the salt).  Fold in all the chocolate chips.
  3. Chill the dough at this stage for at least 2 hours (I chill mine overnight).  Preheat oven to Gas 4/180C.
  4. Line trays with baking paper/liners.  Roll dessert spoonfuls of the cookie dough into balls and place on the trays.  Bake for no more than 8 minutes and leave to cool on the tray for 10 minutes, before removing to a wire rack.

Soft baked peanut butter chocolate cookies

It’s National Peanut Butter Lovers Day on March 1st and even though we don’t celebrate it in the UK, I’m flying the UK flag for peanut butter lovers! ¬†I can’t quite describe how much I love the stuff, especially as I used to hate it as a child. ¬†Seriously. ¬†I know it’s hard to believe, but I have a particularly traumatic memory of visiting a friend’s house after school and being fed a peanut butter sandwich for tea. ¬†I’m pretty glad my tastebuds have changed ūüôā

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Welcome to PBLA (Peanut Butter Lovers Anonymous) ūüôā

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I’ve made peanut butter cookies with oatbran before (peanut butter raisin cookies) which were great, but I wanted something with pure peanut butter flavour here. ¬†They feel ‘heavy’ when you pick them up, almost like they will be dry to eat, but do not fear. ¬†They may not be the best looking cookies in the world, but in terms of taste, they beat everything else I’ve baked. ¬†Hands down.

The addition of chocolate and peanut butter chips (what else?!) only adds to the whole flavour. ¬†There is no better combination in the world than peanut butter and chocolate. ¬†Who’s with me? ūüôā

The dough for these cookies doesn’t need chilling for long (bonus if you’re impatient like me!) ¬†It is important not to overbake these little lovelies as I believe they could become dry if left in the oven too long. ¬†Stick with 7-8 minutes and they’ll be perfect. ¬†Make sure you leave them to cool on the tray for around 10 minutes, as they need some time to firm up before they are moved.

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Ingredients:

  • 115g soft butter
  • 100g crunchy peanut butter
  • 155g smooth peanut butter
  • 55g caster sugar
  • 150g light brown sugar
  • 1 large egg
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 1/4 tsp vanilla extract
  • 185g plain flour
  • 80g peanut butter chips
  • 80g milk chocolate chips

Method:

  1. Cream the butter and sugars together until light and fluffy (I use an electric handmixer).  Beat in both lots of peanut butter.
  2. Beat in the egg, followed by the vanilla.  Fold in the flour, baking powder and bicarb, followed by the peanut butter and chocolate chips.
  3. Chill dough for 30 minutes.  In the meantime, preheat the oven to Gas 4/180C and line 2 baking trays.
  4. Roll the dough into golfball size balls and place on the baking tray, flattening slightly with the palm of your hand.  Bake for 7-8 minutes and leave to cool on the baking tray for 10 minutes, before removing to a wire rack.

Happy Peanut Butter Lover’s Day!

Lemon white chocolate cookies

I love lemon and white chocolate. ¬†When I used to work for a recruitment agency, I would pootle down to a certain UK shop that’s known for its expensive food (any guesses?!) and buy a lemon and white chocolate muffin to go with my lunch (sometimes it was my lunch!) ¬†I have plans to recreate those muffins very soon, but in the meantime I wanted to put the flavours into cookie form ūüôā

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I wanted these cookies to be packed with lemon flavour, so I used both lemon zest and lemon extract. ¬†All the natural, fragrant lemon flavour is contained within the oils in the zest and the lemon extract just ramps it up even more! ¬†You need the extra sharp lemon flavour in these cookies, as they are so packed full of white chocolate, which provides the sweetness. ¬†Sweet vs. sharp. ¬†Awesome ūüôā

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In some of my previous cookie recipes (such as my chocolate chunk peanut cookies) I used a high proportion of light brown and dark brown sugar compared to white. ¬†As I wanted today’s cookies to be quite light, I adjusted the amount of dark brown sugar accordingly. ¬†You’ll notice that the majority of the sugar in the recipe is still light brown, as that means the cookies will stay wonderfully soft and chewy for a few days after baking. ¬†Soft and chewy is good in my cookie book! (I wish I had a cookie book)

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Like most cookie doughs, make sure to chill this for at least 2 hours (although I chill mine overnight now out of habit!). ¬†This chilling means the cookies won’t spread so much whilst baking , staying soft and puffy.

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I’ve just thought of a way to make the extra cookie dough in the fridge even better…lemon curd ūüôā

Ingredients (makes around 18 cookies):

  • 125g soft butter
  • 125g light brown sugar
  • 50g dark brown sugar
  • 50g caster sugar (superfine)
  • 1 egg
  • 1/2 tsp lemon extract
  • 225g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • zest of 1 lemon
  • 150g white chocolate chips

Method:

  1. Cream the butter and sugars together until soft and fluffy (around 3 minutes with an electric hand mixer)
  2. Beat in the egg, followed by the lemon zest and extract.
  3. Fold in the flour, baking powder, bicarb and salt, followed by the chocolate chips.  Chill the dough for at least 2 hours.
  4. When ready to bake, preheat the oven to Gas 4/180C and line baking trays.  Bake cookies for exactly 8 minutes (no longer).  They will appear underdone, but will firm up as they cool.  Leave on the baking sheet for 10 minutes and move to a wire rack to finish cooling.

Peanut butter chocolate raisin cookies

I want to start the weekend off on the right note…with peanut butter.

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These are an adaptation of the salted peanut & white chocolate monster cookies I made recently. ¬†This cookie dough base is wonderful, as it bakes to be very soft and the bonus is you don’t have to chill the dough! ¬†No waiting around with these cookies! ūüôā ¬†I’ve been experimenting with different cookie add ins and my favourites are…

Peanut butter chips (duh)

Chocolate chips

Salted peanuts

All of the above are fantastic, but I realised since I started Baking-Joy, I haven’t included any cookie recipe with raisins. ¬†This is a massive oversight on my part and I intend to fix that today ūüôā

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These cookies are packed full of flavour from the peanut butter, peanut butter chips, chocolate chips and raisins. ¬†All that sweet is balanced by the salted peanuts. ¬†Salt + sweet is fantastic in my book ūüôā ¬†Hands up who had pancakes with bacon and maple syrup on pancake day?

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Ingredients (makes 14-15 cookies):

  • 115g unsalted butter
  • 100g light brown sugar
  • 50g caster sugar (superfine)
  • 200g smooth peanut butter
  • 1 tsp vanilla extract
  • 1 large egg
  • 210g plain flour
  • 1/2 tsp bicarbonate of soda
  • 60g oatbran (or superfine oats)
  • 100g milk chocolate chips
  • 50g salted peanuts
  • 40g peanut butter chips
  • 40g raisins

Method:

  1. Preheat the oven to Gas 4/180C.  Line 2 baking trays with baking paper or a baking liner.
  2. Cream the butter, brown sugar and caster sugar together until soft and fluffy.  Gradually mix in the peanut butter, egg and vanilla.  Fold in the bicarb, flour and oatbran.
  3. Fold in the chocolate chips, peanut butter chips, peanuts and raisins. Roll dough lightly into balls (2-3 tablespoons) and place on baking tray.
  4. Flatten cookies slightly with your hand.  Bake for 9 minutes (no longer).  Leave cookies on baking sheet for at least 10 minutes after removing from oven so they can firm up, then place on a cooling rack.

7-layer bars (aka DisneyWorld Magic Cookie bars)

I have a confession to make.

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My husband John and I first came across these cookie bars on holiday in DisneyWorld in 2010. ¬†I’m¬†embarrassed¬†to say he’s been asking me for nearly 3 years to make them ūüôā ¬†I’ve only recently got hold of the butterscotch chips to make the proper version of these…but I’m still embarrassed ūüôā

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I’m thinking of these as a Valentine’s present for John, however I’m one of those people that doesn’t really ‘get’ Valentine’s Day. ¬†I know, I know. ¬†I just get slightly miffed with the overpriced cards, flowers and chocolates. ¬†Don’t wait until Valentine’s to tell someone you love them ūüôā

These bars are a heady mix of a digestive biscuit (graham cracker) base, nuts, coconut, chocolate and butterscotch. ¬†They are delicious and very easy to make…prepare for your sweet tooth to be satisfied for the next week or so! ¬†Take care when baking these, when they get close to being fully baked, they can brown a little too much on top (because of the sugar in the condensed milk caramelising). ¬†Bake for 20 minutes and check, but they may need the extra 5 minutes baking time.

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Ingredients (makes 16 magic cookies):

  • 113g unsalted butter
  • 200g digestive biscuits (graham crackers)
  • 1 can condensed milk
  • 150g milk chocolate chips
  • 120g dessicated coconut
  • 100g walnut pieces
  • 150g butterstoch chips

Method:

  1. Grease and base line a 8inch x 8inch tin.  Preheat oven to Gas 4/180C.
  2. Food process the digestive biscuits until they turn to fine crumbs (or bash them with a rolling pin!)  Melt the butter and mix into the crumbs.  Press this into the tin to make a base.
  3. Bake base for 5 minutes in oven and remove.  Layer all the ingredients (apart from condensed milk) in any order you like!  Pour condensed milk over to cover.
  4. Bake for around 20 minutes until set (bars will still be very squidgy)

Prepare to visit the dentist very soon after eating ūüôā

Recipe adapted from MagicalRecipes.net

Chocolate chunk peanut cookies

I have yet another cookie recipe for you…sorry? ūüôā

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Today’s offering is based on what has become my favourite cookie dough, which means I can now happily experiment with all the delicious add-ins! ¬†I’m sure I will experiment further to perfect this cookie dough, however I’ve been so pleased with how chewy, yet crisp these cookies are and how they puff up when they bake ūüôā

As I’ve mentioned before (with all the cookie science I’ve been learning over the past few months) it is so important to 1. Chill the dough (ideally overnight). ¬†This means the cookies don’t spread much during baking, keeping them puffy and 2. use more brown sugar than white. ¬†I use a combination of 3 sugars in this recipe, which seems to work great, particularly the treacly dark brown sugar with the cocoa powder.

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I recently found in my cupboard 3 full packets of salted peanuts. ¬†Oops. ¬†I had (still have) the intention of making homemade peanut butter, however at the moment the peanuts are just hanging around. ¬†Staring at me. ¬†I could easily eat those 3 bags on their own. ¬†But then I’d have to do Pilates non-stop for about a week to make up that 10 minutes ūüôā

I love the sweet/salt combination (remember the salted popcorn/chocolate button confession?) so I thought it would be perfect to add some salted peanuts into the dough, as well as white chocolate chunks (which go amazingly gooey) and milk chocolate chips. ¬†These cookies stay soft for a good few days after baking due to the high proportion of brown sugar, but they probably won’t be around for long! ūüôā

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Ingredients (makes around 18 cookies):

  • 125g unsalted butter
  • 100g dark brown sugar
  • 75g light brown sugar
  • 50g caster sugar (superfine)
  • 1 large egg, beaten
  • 195g plain flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 50g salted peanuts
  • 50g white chocolate chunks
  • 100g milk chocolate chips

Method:

  1.  Line 2 baking trays with baking paper or liner.
  2. Cream the butter and sugars together until light and fluffy.  Beat in the egg.  Mix in the flour, cocoa, bicarb and baking powder.  Fold in the chocolate chips, peanuts and chocolate chunks.  Chill the dough at this stage for at least 2 hours (I chill mine overnight)
  3. Preheat oven to Gas 4/180C.  Roll dough into golfball sized balls and place on the baking tray (leaving some space inbetween), Bake for 8-9 minutes (no longer).
  4. Leave to firm up on the baking tray for at least 5 minutes and then cool on a rack.

What are your favourite cookie dough add ins?

Salted peanut & white chocolate monster cookies

Thank goodness for Friday ūüôā ¬†It’s been a very busy, tiring week and there’s only one cure for that…cookies ūüôā

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I’d never heard of/eaten monster cookies before I began my blogging journey a few short months ago. ¬†They are a delicious mix of fine oats, M&Ms, peanut butter and chocolate. ¬†After I had made them, I seriously questioned why I had not found these cookies before ūüôā ¬†They have just the right combination of soft cookie, peanut butter flavour and crunch from the M&Ms.

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The first time I made this recipe I used peanut M&Ms as well as regular, which tasted great with the peanut butter in the cookie dough, however I found they were slightly too large for the dough to ‘hold’, so I swapped to regular for the version I’m showing you today ūüôā ¬†I also added salted peanuts, white chocolate and milk chocolate chips. ¬†Hands up who likes the sweet/salty combination? ¬†Hands up who pours chocolate buttons all over salted popcorn? *sheepish*

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There is no need to chill this dough (unless it is really soft, in which case you could chill it for 30 minutes), which is great if you are impatient ūüôā ¬†These cookies stay soft for ages too, due to the high proportion of brown sugar in the recipe. ¬†Not that they stayed around for long in my house!

Happy Friday everyone!

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Ingredients (makes around 14 cookies):

  • 115g unsalted butter
  • 100g light brown sugar
  • 50g caster sugar (superfine)
  • 200g smooth peanut butter
  • 1 tsp vanilla extract
  • 1 large egg
  • 210g plain flour
  • 1/2 tsp bicarbonate of soda
  • 60g oatbran (or superfine oats)
  • 90g M&Ms
  • 50g salted peanuts
  • 40g milk chocolate chips
  • 40g white chocolate chips

Method:

  1. Preheat the oven to Gas 4/180C.  Line 2 baking trays with baking paper or a baking liner.
  2. Cream the butter, brown sugar and caster sugar together until soft and fluffy.  Gradually mix in the peanut butter, egg and vanilla.  Fold in the bicarb, flour and oatbran.
  3. Fold in the M&Ms, peanuts and chocolate chips. ¬†Chill the dough for 30 minutes at this stage if it’s too soft to handle. Roll dough lightly into balls (2-3 tablespoons) and place on baking tray.
  4. Flatten cookies slightly with your hand.  Bake for 9 minutes (no longer).  Leave cookies on baking sheet for at least 10 minutes after removing from oven so they can firm up, then place on a cooling rack.

Recipe adapted from Sally’s Baking Addiction.