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Cookies

  • 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 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.

    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). 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.

    Compost Cookies

    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.
    Compost Cookies
    Compost 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.

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  • Cookies FOOD

    Christmas Butter Cookies

    Christmas Butter Cookies

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Two very exciting things. One, here is a late-night recipe post for the most delicious (and easy) Christmas cookies. Make them now and thank me later. And the second thing, after many requests, I finally started a YouTube channel! Go subscribe! It’s all very exciting! Yes!

    I’ve actually had a YouTube channel for a while now, but it’s all video game playthroughs and old Twitch streams, which you can totally go watch if you want to but I imagine many of you are like “sorry dawg, it’s a no from me”. Soooo I decided to start a secondary channel for Panthers & Peonies. Plus I adore making videos, so I just get to do more of what I love, which is a plus.

    So these cookies… I’m obsessed. I make them every Christmas and include them in every cookie platter I make, regardless of what time of year it is. Yes, they’re that delicious. They look simple, and honestly they are, but to me that’s part of why they’re so good. Nothing but buttery, crumbly, deliciousness.

    Here’s What I Used:

    Christmas Butter Cookies (Vegan)

    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Cookies, Dessert
    Servings: 24 cookies
    Author: Brit Wolfe

    Ingredients

    • 200 grams vegan butter
    • 150 grams powdered sugar
    • 1 Tbsp. cornstarch
    • 320 grams all-purpose flour
    • 1 Tbsp. vanilla extract

    Instructions

    • Preheat the oven to 350ºF.
    • Mix the cornstarch with 2 Tbsp. water, and stir together until completely smooth. Set aside.
    • In the bowl of a stand mixer, cream together the butter and powdered sugar until light and fluffy, about 5 minutes.
    • Add the vanilla extract and salt to the butter mixture, then cream together on medium for 2 minutes until fully incorporated.
    • Sift the flour into the bowl, then turn the mixer on low and let run until just barely combined. Pour in the cornstarch mixture, scrape down the sides of the bowl, and let mix for an additional minute.
    • Scoop the cookie dough into a piping bag fitted with a star tip (this creates the traditional wreath shape, but you can pipe them into whatever shape you want). Pipe small circles onto a parchment-lined baking sheet, then let chill in the fridge for 10 minutes.
    • Bake the cookies for 10-13 minutes until they are set and lightly golden brown on the edges.
    • Once completely cool, drizzle with chocolate. You can also leave them plain (they’re just as delicious)!

    One more thing: I have a ton of ideas for things to film, but I want to hear from you guys as well. What are you interested in watching? Baking videos? Fashion and OOTDs? Funny videos and challenges? Lemme know! ♡

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  • Cookies FOOD

    Gingerdead Men (Halloween Sugar Cookies)

    Gingerdead Men (Halloween Sugar Cookies)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Happy Halloween!

    Halloween is one of those holidays that I just never get sick of. Even though I’m in that weird age range that’s like, too old to go to the super cool Halloween parties, but too young to have kids and take them trick-or-treating, it’s still a fun holiday to spend making cookies, watching scary movies, and dressing up for no one in particular.
    Yes, I still dress up and make my boyfriend reluctantly take photos of me. Perfectly normal.

    Gingerdead Men (Halloween Sugar Cookies)

    SPEAKING OF COOKIES. I made GingerDEAD Men. Because cookies are a necessity on Halloween, everyone knows that. But regular sugar cookies are boring, so these are pumpkin spice sugar cookies (delicious), topped with vegan royal icing (double delicious).

    I flooded these cookies with white royal icing, then used black royal icing to freehand a skull and some bones. But honestly you could do anything you like… bats, pumpkins, or zombies would be adorable too.

    Gingerdead Men (Halloween Sugar Cookies)

    Here’s What I Used:

     

    Gingerdead Men (Halloween Sugar Cookies)

    Prep Time1 hr
    Cook Time15 mins
    Total Time1 hr 15 mins
    Course: Cookies
    Servings: 18
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    Pumpkin Sugar Cookies

    • 1/2 cup vegan butter
    • 1/2 cup brown sugar
    • 1/2 cup granulated sugar
    • 1 flax egg 1 Tbsp. ground flaxseed + 3 Tbsp. water
    • 1 Tbsp. molasses
    • 3 cups all-purpose flour
    • pinch of salt
    • 1 1/2 tsp. baking powder
    • 2 tsp. ground cinnamon
    • 1/2 tsp. ground ginger
    • 1/2 cup pureed pumpkin

    Vegan Royal Icing

    • 4 1/2 Tbsp. aquafaba the liquid from a can of chickpeas
    • 2 cups powdered sugar

    Instructions

    To make the cookies:

    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Add the butter and sugars to the bowl of a stand mixer and beat on medium until light and fluffy, about 5 minutes.
    • Add the molasses and flax egg to the butter mixture and continue mixing on medium until fully combined.
    • Sift together the dry ingredients (flour, salt, baking powder, cinnamon, and ginger) and add half to the mixer. Mix until just barely combined.
    • Add the pumpkin and mix until incorporated, then add the remaining flour and mix on low until the mixture is almost fully mixed.
    • Pour the dough onto a lightly floured surface and knead lightly until the dough comes together. Wrap in plastic wrap and chill for 1-2 hours.
    • Once the dough has chilled, preheat the oven to 350ºF.
    • On a lightly floured surface, roll out the dough and cut to desired shapes. I rolled the dough pretty thick (about 1/2" thick) because I wanted thick, chewy cookies, but you can roll the dough thinner for crunchier cookies!
    • Once your shapes are cut, transfer to a parchment-lined baking sheet and freeze 10-15 minutes until the cookies are cold.
    • Bake 13-15 minutes until cookies are set and golden brown on the edges.

    To decorate:

    • Add the aquafaba and powdered sugar to the bowl of a stand mixer. Using the paddle attachment, mix on low 5-7 minutes until completely combined and silky smooth. Pour the royal icing into different bowls and color however you want.
    • To thin out the royal icing, add a few drops of water (seriously, only a few drops will make a huge difference).
    • Use a thicker royal icing to pipe a border around the edges of the cookie, then use a thinner royal icing to fill in the middle. Wait for it to harden, then use a black royal icing to pipe on the skull and bones. Happy Halloween!

    Notes

    Once the cookies were out of the oven, I let them sit for about 3 minutes, then transferred them to a cooling rack and lightly pressed them with the back of a spatula. This made a nice, even top for my royal icing!

    Gingerdead Men (Halloween Sugar Cookies)

     

    Gingerdead Men (Halloween Sugar Cookies)
    Lebkuchenherzen for Oktoberfest! (German Gingerbread Hearts)

    © 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.

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  • Cookies FOOD

    Marbled Chocolate Protein Cookies (Vegan)

    Marbled Chocolate Protein Cookies – Rich cookies packed with chocolate protein powder, marbled with a rich chocolate hazelnut spread. The perfect mix of healthy and indulgent!

    Marbled Chocolate Protein Cookies (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    These cookies may be the quintessential Panthers & Peonies recipe: slightly healthier than a regular recipe, but still rich, chocolatey, and delicious.  Ultimately a mix between good-for-you foods and indulgent foods, which I guess my blog is kind of all about.

    Marbled Chocolate Protein Cookies (Vegan)

    These cookies are for any of my protein-deficient friends out there (insert vegan joke here), because wouldn’t you rather be consuming your protein in cookie form? I know I would. And fun fact, eating these with a scoop of Trader Joe’s Soy Creamy Vanilla Ice Cream actually doubles the amount of protein you get. True story.

    Marbled Chocolate Protein Cookies (Vegan)

    You guys know I’m just joking. But I am a huge fan of sneaking healthy things and superfoods into dessert. It just makes you feel a little better, you know?
    If you’re going to eat dessert, please let it be these. They’re packed with chocolate protein powder, flaxseeds (to get those omega-3s), and healthy fats from the hazelnut butter (btw I used Justin’s because it’s natural with a short list of ingredients, please please please don’t use Nutella or any of those other junk “chocolate spreads”).

    Marbled Chocolate Protein Cookies (Vegan)

    Here’s What I Used:

    Marbled Chocolate Protein Cookies (Vegan)

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Cookies
    Servings: 12
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 1/4 cup vegan butter
    • scant 1/2 cup granulated sugar
    • 1 Tbsp. brown sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 1 tsp. vanilla extract
    • 2 cups all-purpose flour
    • 1 1/4 tsp. baking soda
    • 1 tsp. cornstarch
    • 1/2 tsp. salt
    • scant 1/2 cup chocolate protein powder I used Vega
    • 1/4 cup applesauce plus an extra 1-2 Tbsp. if needed
    • 1 cup vegan chocolate chips
    • 1/2 cup chocolate hazelnut spread I used Justin's
    • cinnamon for sprinkling

    Instructions

    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Cream together the butter and sugars until light and fluffy, about 5 minutes.
    • Add the flax and vanilla and mix well. The dough may look broken or clumpy at this point, but that's ok!
    • Sift together the flour, protein powder, baking soda, salt, and cornstarch and add into the mixing bowl all at once. Mix on low until the flour is just incorporated.
    • Add the 1/4 cup applesauce and mix until just combined. The dough should form into one big ball and pull away from the sides of the bowl. If the dough looks super crumbly or dry, add an additional Tbsp. of applesauce.
    • Fold in the chocolate chips.
    • Add the chocolate hazelnut spread all at once, then quickly turn the mixer on and off a few times so that the spread is just starting to get incorporated. You can also fold it in by hand (which will give you more control over the marbling), but it's a little harder to do.
    • Scoop the dough onto a parchment-lined baking sheet, then chill in the fridge until cold, about 10-20 minutes. While the dough is chilling, preheat the oven to 350º.
    • These cookies will puff up in the oven, so I like to smash them down. This step is totally up to you, but I think smashing them gives a much better texture. You can smash the dough before you put them in the oven, but I like to bake the cookies and let them cool for about 5 minutes, then smash them afterwards. They don't look as pretty as they do if you smash the dough before you bake it, but I think they taste better!
    • Sprinkle the cookies with cinnamon, then bake 13-15 minutes until the cookies are set and slightly golden around the edges.

    Marbled Chocolate Protein Cookies (Vegan)

    Marbled Chocolate Protein 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.

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