Confetti Compost Cookies

I made a rather large batch of these cookies, and they were gone in a matter of days! Less is definitely not more when it comes to these confetti compost cookies. The more fun pieces you add in, the better they are! I mean, what can go wrong with cookie dough, chocolate chips, sprinkles and every other thing on this list?

Confetti Compost Cookies (recipe from With Sprinkles on Top)

ingredients:

• 1-1/2 sticks unsalted butter, melted and cooled
• 1 cup loosely packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup crushed salt and vinegar potato chips
• 3/4 cup chocolate chunks
• 1/2 cup crushed salted pretzels
• 1/3 cup graham cracker crumbs
• 1/3 cup assorted sprinkles

directions:

1. Preheat oven to 325 degrees F.
2. In a bowl, mix together flour, baking soda and salt, then set aside.
3. In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed and smooth.
4. Gradually add in dry ingredients and mix with a spoon until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in all of your add-in’s here, using a spoon and your hands (if need be) to bring it together.
5. Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake. Cool on wire racks.

Have fun! Let me know if you try them and add any other ingredients!
-Kylie

coconut kisses

These cookies just flew off the counter out my house! It's a perfect mix between a chewy sugar cookie and a coconut macaroon. With a Hershey kiss on top. So. Good. Perfect way to start off a Monday ;)

Coconut Kisses (recipe from Rook No. 17)

ingredients:

2 1/2 cups All purpose flour

1 Tablespoon plus 1 teaspoon baking powder

1/2 teaspoon table salt

2/3 cups butter, softened

6 oz. cream cheese, softened

1 1/2 cups granulated sugar

2 egg yolks

1 Tablespoon plus 1 teaspoon Vanilla extract

1 Tablespoon plus 1 teaspoon juice from a fresh orange

10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions

1 bag Hershey Kisses

directions:

1. In a medium bowl, sift flour, baking powder and salt.  Set aside.
2. In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy.  Add egg yolks, vanilla and orange juice and beat till smooth.  
3. In 1 cup increments, mix flour in to the butter mixture.  Add the 6 cups flaked coconut and beat to combine.
4. Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.
5. Preheat oven to 350.  One at a time, scoop dough into 1.5" balls (about the size of a large walnut, roll between your palms, then roll in the bowl of remaining coconut (4 cups).  Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly).  A standard cookie sheet should accommodate a dozen cookies at a time.  
6. Bake 12-14 minutes, until the cookies puff and are very lightly browned.  
7. Remove from oven.  Immediately press one Kiss into each cookie.  Return pan to oven and bake for an additional minute.
8. Remove pan from oven and cool on a rack for 10 minutes.  With a thin spatula, gently move cookies on to a rack to finish cooling.

Enjoy!

-Kylie

chewy glazed lemon cookies

Lemon is definitely one of my absolute favorite summer flavors...now. I definitely didn't like it as much when I was younger, but hey, maybe my taste buds are finally starting to expand! (I'm the pickiest eater you will ever meet. Notice how I almost always post dessert recipes?) So when I saw a recipe for chewy lemon cookies with a glaze, I knew I had to try it! And I am so glad I did. YUM. A perfect treat for the last couple weeks of summer!

Chewy Glazed Lemon Cookies (recipe from Lauren's Latest)

INGREDIENTS:

1/2 cup salted butter, softened

1/2 cup granulated sugar + extra for flattening the cookies

1 egg

1 teaspoon vanilla

1/2 teaspoon lemon extract

zest of 1 lemon

1 teaspoon baking powder

1 1/2 cups all purpose flour

for the glaze-

1 cup powdered sugar

1 tablespoon lemon juice (note: I had to use WAY more lemon juice for the glaze to get the right consistency!) 

DIRECTIONS:

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.

Cream butter and 1/2 cup sugar together in stand mixer until light and fluffy. Stir in egg, vanilla, lemon extract and lemon zest. Scrape sides and mix again. Stir in dry ingredients until just combined. Scoop onto prepared sheets and flatten slightly with the bottom of a cup dipped in the extra sugar. Bake 8-9 minutes (I had to do about 10-11, and waited til the bottoms were slightly golden brown), cool 2 minutes and transfer to cooling rack.

Stir powdered sugar and lemon juice together until smooth. Drizzle over top of each cookie. After a few minutes, the glaze should dry and you can eat them ALL.

Have fun baking!

-Kylie

creme brulee cookies

Now that I'm done with school for the summer and have the time, get ready to see lots of baking posts! I absolutely love baking, and always say it would be my fallback career (or the career I have when I retire, preferably working at Disneyland ;)). For Mother's Day, I made my mom creme brulee cookies, because she loves creme brulee and I will always use an excuse to use my kitchen torch!

Creme Brulee Cookies (recipe from Cookies & Cups)

Ingredients

Creme Brulee

• 1 cup cold whole milk
• 1/2 cup cold half & half
• 1 pkg. (4-serving size) Vanilla or French Vanilla Instant pudding
• 1/2 cup Sugar in the Raw or light brown sugar, reserved
• 
  
• Cookies
• 1 1/2 cups granulated sugar
• 1 1/3 cups butter, room temperature
• 2 eggs
• 1 Tbsp vanilla
• 2 tsp baking powder
• 1 tsp salt
• 3 1/2 cups flour

How to Make

Creme Brulee
1. Pour milk and half & half into a medium sized bowl. Add dry pudding mix and whisk together until well blended and thickened. Pour into a shallow dish and refrigerate at least 30 minutes until thick.
Cookies
2. Preheat oven to 350°
3. Line a baking sheet with parchment or a silicone baking sheet. Set aside.
4. In bowl of stand mixer cream butter sugar together for 2 minutes until well combined. Add in eggs and vanilla and mix until incorporated and smooth.
5. Add in baking powder and salt, mix well.
6. Turn mixer to low and add flour, mixing until combined.
7. Roll dough into 2 inch balls and place on baking sheet about 2 inches apart.
8. Bake for 10-12 minutes until edges are just golden.
9. Remove from oven and immediately make an indentation with a spoon in the top of the cookie.
10. Place approximately 1 teaspoon of creme brulee in the indentation. Sprinkle with reserved Sugar in the Raw or brown sugar.
11. Turn oven to broil.
12. Place cookies under the broiler for approximately 30 seconds until the sugar browns and crystallizes.
13. You could also use a kitchen torch to do this.

Notes

Please note that the burnt sugar topping will dissolve the longer these cookies sit, so if you would like them to have that crispy top, sprinkle with sugar and broil immediately before serving.

Store in refrigerator, airtight for up to 3 days.

-Kylie