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Cookies

  • Cookies FOOD

    Homemade Nutter Butters

    Hello friends. Happy Thursday. Let’s make some homemade Nutter Butters.

    Homemade Nutter Butters

    Nutter Butters were by far one of my favorite cookies as a kid, along with Vienna Fingers (why??) and those weird elf sandwich cookies from Keebler. Oh, and Le Petit Ecolier, the little chocolate schoolboy cookies that I can almost guarantee you’ve never heard of. I was an odd child.

    Homemade Nutter Butters

    But above all else, Nutter Butters were my all-time favorite. Little peanut butter cookies sandwiched with peanut butter frosting? Like what could be better. Last week the peanut butter craving struck and once Nutter Butters were in my head, there was nothing I could do to get them out of my head. I knew I had to make them.

    Homemade Nutter Butters

    How to Make Homemade Nutter Butters:

    These cookies are so worth the effort it takes to make them. Mix up the cookie dough, then roll out the dough and cut out the cookies. And if you use a circle cutter like I did, the process goes pretty quick!

    Once all your cookies are cut out, place them on a parchment-lined baking sheet (a ton of cookies will fit on one baking sheet because these cookies don’t spread at all). Bake for 13-15 minutes until the cookies are dry and crispy, then let them cool. Meanwhile, make the peanut butter frosting. Pipe the frosting or use a small offset spatula to spread the frosting on the cookies, sandwich them, and you’re done!

    Homemade Nutter Butters

    These taste almost identical to the original, except for the fact that they’re vegan, made with real ingredients, and not full of preservatives. Plus I drizzled them with chocolate, because peanut butter is always better with chocolate. That’s just a fact.

    Homemade Nutter Butters

    Homemade Nutter Butters

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Cookies
    Servings: 30 cookies
    Author: Brit Wolfe

    Ingredients

    Peanut Butter Cookies

    • 3 ounces vegan butter, such as Earth Balance
    • 3 ounces creamy peanut butter
    • 7 ounces granulated sugar
    • 9 ounces all-purpose flour
    • 1/4 tsp. baking soda
    • 1/4 tsp. salt
    • 2 1/4 ounces coconut oil solid but creamy

    Peanut Butter Frosting

    • 3 ounces vegan butter, such as Earth Balance
    • 3 ounces creamy peanut butter
    • 3/4 ounce agave
    • 1 tsp. vanilla extract
    • 1/4 tsp. salt
    • 4 ounces powdered sugar
    • chocolate for drizzling

    Instructions

    To make the cookies:

    • Preheat the oven to 350ºF.
    • In the bowl of a stand mixer, cream together the butter, peanut butter, and granulated sugar until light and fluffy. Add the coconut oil and continue mixing until fully combined, about 3 minutes.
    • Sift together the dry ingredients (flour, baking soda, and salt) and mix on low until a dough forms. Transfer to a lightly-floured surface and knead the dough until smooth and fully combined.
    • Using a rolling pin, roll out the dough to 1/8″ thick. Use a cookie cutter of your choice (I used a plain circle cutter!) to cut out shapes, then lay them on a parchment-lined baking sheet.
    • Bake the cookies for 13-15 minutes until dry and crispy.

    To make the frosting:

    • In the bowl of a stand mixer, cream together the butter and peanut butter until light and fluffy. Add the agave and vanilla and continue mixing until fully combined and smooth, about 3 minutes.
    • Sift together the salt and powdered sugar and add it to the bowl. Set the mixer to low and mix until frosting is smooth and fluffy.

    To assemble:

    • Add the peanut butter frosting to a small piping bag and pipe onto half of the cookies. Sandwich with the remaining cookies. You can also use a small offset spatula to spread the frosting instead of piping it!
    Recipe adapted from Bravetart
    Homemade Nutter Butters

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Homemade Nutter Butters
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  • Cookies FOOD

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Vanilla Bean Coconut Sugar Cookies – crispy sugar cookies made with coconut oil, rolled in sugar, and topped with flecks of real vanilla bean!

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Everyone needs those recipes in their life, the tried and true base recipes that you can always depend on. The recipes that you share with everyone you know because it’s just that darn good. The recipes that are delicious on their own but equally good if you spruce them up a bit. This is one of those recipes.

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Sugar cookies are one of those staples that everyone should have a good recipe for, but it’s hard to find the perfect one. I’m still looking for the Lofthouse copycat recipe (man those suckers are hard to recreate), but in the process, I’ve stumbled upon the perfect crispy sugar cookie recipe. The buttery kind that melts in your mouth, but won’t leave a thousand crumbs all over your lap.

    It’s always the classics that are so hard to perfect. Like honestly, how many chocolate chip cookie recipes are there on the internet? I don’t even want to know.

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    But as you all know, I can never leave well enough alone, so this recipe adds vanilla bean and uses coconut oil instead of butter. Don’t worry, the buttery flavor and texture is still there! But with an added hint of coconut. It’s just enough without being overwhelming. And those little specks of vanilla bean? I live for those.

    I usually make these coconut sugar cookies pretty small so they have a good crunch all the way through. But for a softer, chewier cookie, scoop them a little larger and increase the bake time by a minute or two.

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Prep Time10 mins
    Cook Time12 mins
    Total Time22 mins
    Course: Cookies
    Servings: 12 cookies
    Author: Brit Wolfe

    Ingredients

    • 1 cup coconut oil
    • 1 3/4 cup granulated sugar, divided
    • 2 tsp. vanilla extract
    • 1 Tbsp. ground flaxseed
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 2 1/4 cup all-purpose flour
    • 1/2 vanilla bean

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 3 Tbsp. of water and set aside to let thicken (about 5-7 minutes).
    • In the bowl of a stand mixer, add the coconut oil and 1 1/2 cups granulated sugar (keep the remaining 1/4 cup for rolling). Set the mixer to medium and let mix until fully combined.
    • Add the vanilla extract and the flaxseed and continue to mix well.
    • Sift together the flour, baking powder, and salt and add to the mixer. Mix until just combined.
    • In a small food processor or coffee grinder, add the 1/4 cup of granulated sugar and the seeds of the vanilla bean. Grind for 1-2 seconds until the vanilla is spread evenly throughout the sugar. Be sure not to grind too much or else it will turn into powdered sugar! (See notes)
    • Using a cookie scoop or spoon, scoop the cookie dough into equal-sized balls. Roll in the vanilla sugar until fully coated, then place on a parchment-lined baking sheet.
    • Bake the cookies for 12-15 minutes until set and golden brown around the edges. Enjoy!

    Notes

    I chose to grind my granulated sugar before coating the cookies. This step is totally optional! The vegan sugar I use tends to have larger sugar crystals and I’ve found that recipes will sometimes work better if I grind the sugar to finer crystals. It also helps evenly distribute the vanilla bean seeds, which tend to stick together. However, if you’re using normal white sugar, you can skip this step.
    Recipe adapted from Hummingbird High
    Vanilla Bean Coconut Sugar Cookies (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Vanilla Bean Coconut Sugar Cookies (Vegan)
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  • Cookies FOOD

    Cheeky Valentine’s Day Cookies (Chocolate Chip Sugar Cookies)

    Cheeky Valentine's Day Cookies

    Ahh, Valentine’s Day. The holiday that you either love or hate. Or love to hate, or hate to love. I’ve yet to meet another person (besides myself) who just feels neutral about Valentine’s Day, but if that’s you please let me know in the comments. I would really like a new friend to talk about this with.

    I’ve been wanting to make cheeky Valentine’s Day cookies for a long time. Phrased cookies are super popular lately, but to be honest, they’re always a little mean (even by my standards, which are pretty darn low). I don’t really want to eat a cookie that tells me to “stick my head where the sun don’t shine” (in not so kind words), but I also don’t really want one that’s like OMG I LOVE YOU. Writing this out, I have realized how difficult I am to please. Sry.

    Cheeky Valentine's Day Cookies

    Back to the cookies! These cheeky Valentine’s Day cookies are so fun and easy to make, and you can customize them to say whatever you want. Be sweet, be cute, be downright cruel, it’s all up to you. The best part is that the cookie underneath the frosting is delicious, so these both look and taste good.

    Here are some more Valentine’s Day recipe ideas:

    1. Marbled Sugar Cookies
    2. Sourdough Chocolate Cake
    3. Double Chocolate Peanut Butter Cup Cookies
    Cheeky Valentine's Day Cookies

    Cheeky Valentine’s Day Cookies

    Prep Time45 mins
    Cook Time15 mins
    Total Time1 hr
    Course: Cookies
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Chocolate Chip Sugar Cookies

    • 1/2 cup vegan butter, such as Earth Balance
    • 1/2 cup granulated sugar
    • 1/2 Tbsp. cornstarch
    • 1 Tbsp. water
    • 1 tsp. vanilla extract
    • 1 tsp. baking powder
    • 1/4 tsp. salt
    • 1 1/2 cups all-purpose flour
    • 1/2 cup mini chocolate chips

    Vanilla Frosting

    • 2 cups powdered sugar
    • 1 1/2 Tbsp. vegan butter, such as Earth Balance
    • 1 tsp. vanilla extract
    • 2 Tbsp. nondairy milk, such as Silk
    • food coloring for decorating
    • sprinkles for decorating

    Instructions

    • In the bowl of a stand mixer, add the butter and granulated sugar. Mix on medium until light and fluffy, about 5-7 minutes.
    • In a small bowl, mix together the cornstarch and water. Add the cornstarch mixture as well as the vanilla extract to the mixing bowl.
    • Sift together the dry ingredients (flour, baking powder, and salt). Turn the mixer to low, and gradually add the dry ingredients to the mixer.
    • Fold in the chocolate chips. Wrap the dough in plastic wrap and place in fridge to chill for 30 minutes.
    • When you’re ready to bake, preheat the oven to 350ºF.
    • On a lightly-floured surface, roll the dough to about 3/4″ thick.
    • Using a heart-shaped cookie cutter, cut out hearts and place on a parchment-lined baking sheet. Re-roll the scraps and continue cutting out hearts until there is no more dough left.
    • Bake for 13-15 minutes until golden brown on the edges and just set in the middle. Let the cookies cool completely before decorating.

    To decorate:

    • In the bowl of a stand mixer, add the 4 frosting ingredients. Let mix until fully combined and smooth.
    • Frost the tops of the cooled cookies and place in the fridge for 5-10 minutes to let the frosting harden a bit. Pipe cheeky sayings onto the middle of the cookies and decorate the edges with sprinkles.
    Cheeky Valentine's Day Cookies

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Cheeky Valentine's Day Cookies
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  • Cookies FOOD

    Spruced-Up Anzac Biscuits (Vegan)

    Spruced-Up Anzac Biscuits (Vegan)

    This whole thing started with a Buzzfeed article.

    I think we can all agree that Buzzfeed is the worst. But every so often there’s an article that seems fun. This recipe came from one of those articles that I couldn’t stop myself from clicking on… “19 Australian Snacks Every American Needs to Try Immediately”. I’m helpless to anything about animals, snacks, or cute things for my house that I don’t need to buy but want anyways.

    I clicked and scrolled down the list. Lamingtons? Delicious. Fairy bread? Also delicious. Spaghetti Jaffle? Never tried it, but you bet I will now (I’ve made a spaghetti sandwich before, but this is next level).

    And then I saw them, ANZAC BISCUITS.

    Spruced-Up Anzac Biscuits (Vegan)

    I’ve never heard of Anzac biscuits before, but they looked amazing, so they immediately jumped to the top of my “To Bake” list that I keep in the front of my brain. But like the food nerd that I am, I first wanted to research them and why they’re an Australian staple. Yes, I am that person who got into baking equally because of my interest in science. And yes, I was that annoying kid in culinary school who would raise my hand to say, “ok but why does it do that”. I’m actually shocked that the people in my class didn’t avoid me, but that’s neither here nor there.

    Spruced-Up Anzac Biscuits (Vegan)

    Anzac biscuits are crispy oatmeal cookies with golden syrup and packed with shredded coconut. These cookies were popular during World War I as a snack for the Australian & New Zealand Army Corps (thus the name) because they transported easily, had easily-obtained ingredients, and didn’t spoil quickly. And they’ve been a classic ever since! I’m a huge fan of reinvented desserts, so I knew I wanted to make these, but make them a little more modern.

    Spruced-Up Anzac Biscuits (Vegan)

    I replaced the shredded coconut with toasted coconut, replaced the golden syrup with molasses (we don’t have golden syrup in America), and sprinkled sugar on top to give it a little bit of crunch. Guys, these are AMAZING. Like the perfect middle ground between a chewy oatmeal cookie and a delicate lace cookie.

    Spruced-Up Anzac Biscuits (Vegan)

    Prep Time10 mins
    Cook Time12 mins
    Total Time22 mins
    Servings: 12 cookies
    Author: Brit Wolfe

    Ingredients

    • 1/4 cup vegan butter, melted
    • 3/4 tsp. baking soda
    • 1 Tbsp. boiling water
    • 1/4 cup + 2 Tbsp. granulated sugar
    • 1 Tbsp. molasses
    • 1/2 cup old-fashioned oats
    • 1/2 cup all-purpose flour
    • 1/8 tsp. salt
    • 1/2 cup shredded coconut
    • granulated sugar for sprinkling

    Instructions

    • To toast the coconut: spread the shredded coconut on a foil-lined baking sheet. Place in the oven at 350ºF and toast for 10-15 minutes, stirring the coconut halfway through to brown it evenly.
    • In a large bowl, mix together the baking soda and boiling water (this will bubble up a bit, so make sure you put it in a large bowl). Add the melted butter, granulated sugar, and molasses and mix well.
    • Sift together the flour and salt and add to the mixture. Stir in the oats.
    • Fold in the toasted coconut. Mix well, then wrap the cookie dough in plastic wrap and chill overnight.
    • Preheat the oven to 350ºF. Scoop the cookie dough into balls and place on a parchment-lined baking sheet. Gently press down on the cookie dough balls to flatten them slightly.
    • Sprinkle cookies with granulated sugar and bake 12-13 minutes until golden brown around the edges. The cookies may still seem underdone or gooey in the middle, but trust me! Take them out as soon as they turn golden brown on the edges because they will continue to cook and then firm up once they cool.
    • Once out of the oven, let the cookies rest for 10 minutes on the baking sheet, then transfer to a cooling rack or plate and let cool completely.

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Spruced-Up Anzac Biscuits (Vegan)
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  • Cookies FOOD

    Compost Cookies

    Compost Cookies

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links (at no extra cost to you!). Thanks for the support that makes Panthers & Peonies possible!

    Happy New Year! I’m starting 2019 the best way I know how: compost cookies.

    Truth be told, this post was supposed to go out this morning, like 10 am. I had this whole thing where I wanted to post on the last day of 2018 and the first day of 2019 to start the year right and get back into blogging regularly. But then my boyfriend and I both entered an accidental food coma and took a nap on the couch. So long story short, this post is going up at 6 pm. Sorry ’bout it.

    Compost Cookies

    This recipe for compost cookies is from the absolute legend Christina Tosi, adorable human being, master of all things delicious, and my personal inspiration for getting through pastry school all those years ago.

    Compost Cookies

    These cookies are basically what happens when you take all the most delicious snacks in the world (coffee, chocolate chips, pretzels, potato chips) and mash them all into one thing. They’re sweet and salty and crunchy and chewy, and the flavor is so overwhelming in the best possible way. I mean just look at the cookie dough (dibs on the one with the giant potato chip sticking out of it).

    Compost Cookies

    They’re by far one of my favorite cookies (the other being peanut blossoms), and by far the best way to start the new year.

    Here’s What I Used:

     

    Compost Cookies

    Prep Time15 mins
    Cook Time18 mins
    Total Time33 mins
    Servings: 10
    Author: Brit Wolfe

    Ingredients

    • 110 grams vegan butter
    • 100 grams granulated sugar
    • 75 grams brown sugar
    • 1 1/2 tsp. ground flaxseed
    • 1 tsp. vanilla extract
    • 110 grams all-purpose flour
    • 1/4 tsp. baking powder
    • 1/8 tsp. baking soda
    • 2 grams salt
    • 125 grams semisweet chocolate chips
    • 20 grams old-fashioned oats
    • 2.5 grams ground espresso
    • 25 grams potato chips
    • 25 grams mini pretzels

    Graham Crumble

    • 1/4 cup crushed graham crackers
    • 1 tsp. granulated sugar
    • 1 1/2 tsp. vegan butter, melted
    • 1 pinch salt
    • 1 1/2 tsp. nondairy milk

    Instructions

    For the graham crumble:

    • In a small bowl, mix together the graham crackers, sugar, butter, salt, and nondairy milk. Mix with a fork until the mixture is combined and starting to form clumps.

    For the compost cookies:

    • Combine the ground flaxseed with 1 1/2 Tbsp. water. Mix well and set aside to thicken.
    • In the bowl of a stand mixer, cream together the butter and sugars (on a medium-high speed) until light and fluffy, about 7 minutes.
    • Add the vanilla and the flax egg. Mix well on a medium speed until light and fluffy, about 3 minutes.
    • Sift together the flour, baking powder, baking soda, and salt and add to the bowl. Mix until almost fully combined.
    • Add the mix-ins (chocolate chips, oats, espresso, potato chips, pretzels, and graham crumble) and pulse the mixer a few times to break up the chips and pretzels. Mix for 10 seconds on low, just until combined.
    • Scoop the cookies onto a parchment-lined baking sheet, wrap with plastic wrap, and chill overnight (10-12 hours).
    • Once fully chilled, preheat the oven to 375ºF.
    • Bake the cookies for 15-18 minutes until golden brown around the edges.

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Compost Cookies
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