CARAMEL CHOCOLATE CHIP COOKIES
A delicious and easy twist on my classic Chocolate Chip Cookie recipe! These cookies are absolutely delicious, combining the rich and chewy caramel bits with the gooey and flavorful chocolate chips in every bite. Your taste buds are in for a treat with these scrumptious little delights!
When I was a kid, we would always go to Whole Foods on the weekend with our mom. While there, she would let us pick out one dessert to take home with us from their little dessert display. One of my favorite desserts that they had was homemade fresh Carmelita cookie bars. First and foremost, if you’ve never had one, it is a MUST & I will be posting one soon. But ever since those days, I have always had a soft spot for the combination of caramel mixed with delicious creamy chocolate.
And while, these are not exactly the same as those bars… they do combine the same flavors in a perfect little cookie – filling my sugar craving and tasting delicious! All while using the contents of my pantry (which is truly the best way to use things up, in my opinion).
These cookies combine that sweet and gooey caramel goodness with the rich and creamy chocolate to create the perfect flavor in every bite. Do you have extra bits of caramel laying around in your pantry? This is the recipe for you! It comes together in an hour or less and is truly a delicious cake and twist on classic chocolate chip cookies.
PSA – You can also definitely use homemade caramel, if you’re a caramel lover. However, today I opted to use store-bought caramel bits to make it extra simple to whip together quickly!
SO what are you waiting for? Grab your ingredients, grab some bowls & get to baking!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is a yummy twist on the classic chocolate chip cookie recipe.
- There is NO chill time with this recipe!
- This recipe is easy and delicious!
- This recipe is super easy to make with kiddos!
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Hot Water
- Chocolate Chips – I enjoy mixing semi-sweet, milk chocolate and dark chocolate chips together in my cookie recipes.
- Caramel Bits – I bought these from my local grocery store for like 4 bucks. But if you are really itching for a good baking with homemade ingredients, knock yourself out and make some homemade caramels!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter and sugars, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- In a small dish, combine baking soda in the hot water. Mix until dissolved completely.
- Add baking soda mixture and salt to the mixing bowl.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Add chocolate chips and caramel bits. Mix well!
- Once the mixture is well combined, scoop out 1 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Bake cookies for 8-10 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Eat and enjoy!
Caramel Chocolate Chip Cookies
This delicious caramel filled cookies are a rich and delicious take on a classic chocolate chip cookie. The combination of chewy caramel meets creamy chocolate for the perfect flavor in every bite!
Ingredients
- 1 Cup Butter Unsalted
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 3 Cups Flour
- 1 tsp Baking Soda
- 2 tsp Water Hot
- 1/2 tsp Salt
- 2 Cups Chocolate Chips Semi Sweet
Instructions
- Preheat oven to 350.
- In a standard mixer, cream together butter and sugars, until smooth and creamy.
- Beat in eggs, one at a time.
- Stir in Vanilla, mix well.
- In a small dish, dissolve baking soda in the hot water.
- Add baking soda mixture and salt to the mixing bowl.
- Slowing add in flour, one cup at a time. Mix well.
- Add chocolate chips and caramel bits.
- Scoop cookie dough by the tablespoon (I use a 1.5 Tbsp cookie scoop from amazon – it is the BEST).
- Bake cookies at 350 degrees F for 8-10 minutes.
- Allow cookies to cool on a wire rack before eating.
- Eat and enjoy!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
DELICIOUS OLD-FASHIONED PEANUT BUTTER COOKIES
You will love these delicious, old-fashioned peanut butter cookies! They are filled with peanuty goodness and are the perfect way to indulge in a homemade treat for a nice afternoon or after-dinner delight! This recipe is as simple as it is satisfying… with the perfect balance between sweet and salty. There is a reason why these are a fan-favorite and a recipe staple in my house!
There’s something irresistibly comforting about a classic peanut butter cookie. Whether it’s the rich, nutty flavor or the nostalgic aroma that fills the kitchen, these cookies have a special place in my heart. For me, they always bring back many memories of the holidays. Every year, we would buy one of those HUGE JIF peanut butter containers and practically use the whole thing making peanut butter cookies and buckeyes – two of my all-time favorite sweet treats! But who says that these have to only be a holiday tradition?
These classic peanut butter cookies are sure to hit the spot at all of your upcoming family gatherings, school events and fall activities! So, what are you waiting for? Grab your ingredients, get your mixer ready and get to work! Your tummy will sure thank you!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Creamy Peanut Butter – Chunky peanut butter can also we used, if you want little chunkys of nutty goodness.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Egg – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a medium bowl, mix flour and baking soda in a small bowl; set aside.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter, peanut butter and sugar, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with. *This step can be removed but your cookies may spread thin*
- Roll dough into 1-inch balls. Roll each ball into sugar and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy
Classic Peanut Butter Cookies
These old-fashioned Peanut Butter cookies are sure to please any crowd. They are rich, creamy and completely melt in your mouth with sweet deliciousness. Plus, they are the perfect afternoon snack, when you need a quick sweet tooth fill. But don't take my word for it, give them a try!
Ingredients
Ingredients
- 1/2 Cup Unsalted Butter softened
- 1 Cup Creamy Peanut Butter
- 1 ⅓ Cups Light Brown Sugar
- 1 Large Egg
- ¾ Tsp Vanilla
- ⅔ Cup All-purpose flour
- 1 tsp Baking Soda
- 1 pinch Salt
Instructions
- Preheat oven to 350 F.
- Lightly coat a cookie sheet with cooking spray or line with parchment paper
- Mix flour, baking soda, and salt in a small bowl; set aside.
- In a standard mixer, combine butter, peanut butter and brown sugar, blend on low until smooth.
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with. *This step can be removed but your cookies may spread thin*
- Roll dough into 1-inch balls. Roll each ball into sugar and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy!
Baker Tips & Tricks
- Measure your flour correctly! Adding too much flour will give you dense cookies!
- You will bake the cookies until almost done – the center might look a little gooey but they will continue to cook on the baking sheet.
- Allow cookies to “rest” on cookie sheet for 5 minutes before moving to wire rack to cool completely!
- Store in an airtight container for up to a week or freeze baked cookies for up to three months!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
EASY LEMON CRINKLE COOKIES
These Lemon Crinkle Cookies come together in an hour or less and are truly the easiest thing on my blog to date! They are fluffy, soft and bursting with delicious flavor. The perfect sweet treat to wrap up the summer months!
If you are anything like me, the second spring rolls around, my kitchen is LOADED with all things lemon… I am talking lemon pasta, lemon water, lemon appetizers, and OF COURSE Lemon desserts! There is something so refreshing about a sweet and tart lemon treat on a hot spring/summer day. And yellow is my favorite color, so it is double the fun!
But with that being said… summer is quickly coming to an end, and I am holding on for dear life before everything turns to all things PUMPKIN. So, for the month of August, I will be highlighting some of my FAVORITE lemon recipes, starting with this easy and delicious cake mix recipe. And while you may be saying.. “really cake mix?” the answer is YES! Because not only is cake mix delicious, but it also makes the most fluffy and perfect cookies – EVERY. SINGLE.TIME. And I am all about creating recipes that give you a consistent outcome time after time!
So, if you are looking for the perfect “end of summer” treat or afternoon snack for your family… look no further! These EASY Lemon Crinkle cookies come together quick, combining cake mix with fresh ingredients, to get the perfect combination of fluffy cake texture with the sweet and tart lemon flavoring. They are a total hit in my house and by everyone that has tried them. So, grab your mixer, gather your ingredients and get to mixing! I promise you won’t regret it! But don’t take my word for it.. give is a try and let me know what you think!
If you try them, be sure to drop a comment and rating below! Sharing is caring and I always appreciate your love and feedback on my tasty creations!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is SO EASY to whip up!
- This recipe comes together in an hour or less!
- This recipe is LOADED with lemon flavor
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Lemon Cake Mix – Any brand will do!
- All-purpose Flour (or a gluten-free blend, if desired)
- Oil – My preference is vegetable oil, however Canola oil, Coconut oil or similar oils can be substituted here.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Lemon Zest – This will give the cookies a sweet and tart freshness.
- Lemon Juice – Freshly squeezed is preference but concentrate will also work, if you are in a pinch for time or don’t have a fresh lemon on hand.
- Powdered Sugar – This is a must for rolling the cookies and giving them that extra sweetness! Don’t have powdered sugar on hand? No worries you can make your own!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Bake at 350 for 10 minutes. Be careful not to overcook them or they will lose their gooey center!
- Cool on pan for an additional minute before transferring to wire rack.
- SERVE & ENJOY!
RECIPE FAQS
- How to store this recipe? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 2 months.
- To freeze the baked cookies: Once the cookies have cooled, store in an airtight container in the freezer for up to 2 months. Thaw to room temperature before serving.
- To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and freeze the balls of cookie dough. Once frozen, store the cookie dough in a freezer bag for up to 2 months. Thaw the cookie dough and bake as directed.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
EASY Lemon Crinkle Cookies
The PERFECT end of summer sweet treat that comes together in an hour or less! What makes these cookies so fluffy, rich and delicious? The secret is the lemon cake mix! And before you say that’s cheating.. I ask you, why make baking any harder than it already has to be? Let’s all make our lives simple together by grabbing a box of lemon cake mix, plus a few other ingredients and let’s whip up these rich and delicious treats! Your family will thank you when they go to grab one for their afternoon school/work snack
Equipment
- Kitchen Aid Mixer Not required but recommended
Ingredients
- Box Lemon Cake Mix
- 1/4 Cup Flour
- 1/4 Cup Veggie Oil
- 2 Largs Eggs
- 1 tsp Lemon Zest
- 1 1/2 Tablespoon Lemon Juice freshly squeezed
- 1/2 Cup Powdered Sugar for rolling
Instructions
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Once they have sat on the fridge, bake at 350 for 10 minutes. Cool on pan for an additional minute before transferring to wire rack.
Notes
Cookies may be stored in an airtight container at room temperature for up to one week or in the freezer for up to two months (if they last that long).
A quick note on lemons… A good rule of thumb is that 1 medium lemon will yield about 1 tablespoon of lemon zest and 1.5-2 tablespoons of lemon juice.
CHOCOLATE SUGAR COOKIES
Sharing this delicious twist on a classic sugar cookie recipe… Chocolate Sugar Cookies!
Have you ever had a Chocolate Sugar Cookie? If you’re anything like me, the answer to this question is likely no. Which is absolutely MIND BLOWING to me! How on earth did I go 27 years before tasting this rich and delicious creation?
Recently, I whipped up a large batch of these cookies and sent them to work with Pat. One of his co-workers told him her thought the idea sounded gross and he didn’t think he would like them. AT the end of the day, he reported not only liking them but that he had eaten SIX that day. Safe to say, if you’re a chocolate lover like me, this recipe is for YOU!
This recipe has quickly become a staple around my house when I am in a pinch to whip something yummy up on a time crunch! They are sweet, rich and truly delicious. Plus they require NO chill time and come together in 30 minutes or less!
These are seriously DELICIOUS! But don’t take my word for it. Give them a chance and let me know your thoughts!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is PERFECT for the chocolate lovers in your life.
- This recipe is a modern twist on the classic sugar cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Cocoa Powder – Cocoa powder gives these cookies their rich, chocolatey flavor
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Extra sugar for rolling/coating
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- In a standard kitchen mixer, we will begin by Whipping the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- While this is mixing, In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
RECIPE FAQS
- What kind of cocoa is best? I am biased and always use HERSHEY cocoa powder. However, any cocoa will do the trick!
- Can you make this dough in advance? Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
- How to store this recipe? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Rich Chocolate Sugar Cookies
Looking for something new, easy and delicious for your next potluck, family dinner or event? Look no further! THIS RECIPE IS AMAZING!
These Chocolate Sugar cookies are easy to make and the flavors are ridiculously good. Pat brought these to work with him and they were gone within the FIRST HOUR! Need a sweet tooth fix this week? THIS. IS. IT!
Ingredients
- 1 cup Butter room temperature
- 1 1/2 Cups Sugar + addition 1/2 Cup for rolling
- 2 Eggs
- 1 tsp Vanilla
- 1 3/4 Cups Flour
- 3/4 Cup Cocoa Powder Unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside.
- In a large bowl or standard mixer, cream the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes.
- Next, add the eggs one at a time and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Serve with milk and enjoy!
Classic Blueberry Scones
Sharing a FAVORITE in our family… classic blueberry scones. This recipe takes a bit of time to come together but the end product is absolutely delicious!
Every year, I set out to master 2 skills in the kitchen. In 2023, my goal was to master both bread and scones. Both of which have been so fun to learn, play and create. When it comes to scones, this recipe was the first one that I created that has been super flakey and delicious.
Last week, at dinner with my family, my brother told me that out of all of the sweets that I make, scones are by far his favorite. Which is saying a lot because he is a PICKY critic. But all that to say, these scones are not only easy to whip together but they are truly delicious!
If you’re like me, scones are one of those recipes that I don’t make often but when I do, I am always very thankful because they are scrumptious! And fresh, homemade scones > store bought scones any day of the week!
WHY YOU’LL LOVE THIS SCONE RECIPE…
- Classic & delicious recipe.
- Bakery style scones.
- Fluffy, Flakey & Delicious!
- Fun to learn new skills & create delicious treats!
- Most requested recipe in my family!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- All-purpose Flour (or a gluten-free blend, if desired)
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Buttermilk – Buttermilk helps to mind the mixture. Buttermilk can be purchased in the milk sections of the store. Don’t have buttermilk on hand? No worries! You can make buttermilk at home with 1 cup of milk & 1 Tablespoon of lemon juice or white vinegar.
- Blueberries – FROZEN IS KEY! My best advice when working with frozen fruit is to always coat berries in flour before adding them to any cookie, scone, muffin recipe, to ensure they stay separated from the mixture.
- Heavy Whipping Cream (or Half&half or milk)
- Powdered Sugar – This is used for the optional glaze
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
4. In a small bowl, mix together the buttermilk and vanilla.
5. Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
6. Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
7. Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
8. Put the wedges on a baking sheet covered with parchment paper.
9. Place cookie sheet in the fridge for one hour, to allow the scones to set.
10. After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
11. Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
12. Cool completely on a wire rack.
13. Once cooled, whisk up 1/2 Cup powdered sugar, 1 Tbsp Vanilla and 1 Tbsp water to create a thin glaze.
14. Carefully drizzle glaze over scones and allow time to set before serving.
15. Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Classic Blueberry Scones
The most delicious scones you will ever eat. These are fluffy, flakey and very tasty!
Ingredients
- 2 Cups Flour
- 1/4 cup Sugar
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Butter Cold
- 1 tsp Vanilla Extract
- 3/4 Cup Buttermilk
- 1 Cup Frozen Blueberries Floured
Instructions
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
- In a small bowl, mix together the buttermilk and vanilla.
- Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
- Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
- Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
- Put the wedges on a baking sheet covered with parchment paper.
- Place cookie sheet in the fridge for one hour, to allow the scones to set.
- After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
- Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
- Cool completely on a wire rack.
- Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
RECIPE FAQS
- Can you make this dough in advance? Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
CHOCOLATE CHIP COOKIES
SHARING MY FIRST RECIPE ON MADICAKES.. EEK!!
As my first official recipe posted, it only seems fitting that it would be my mom’s famous (well famous in my eyes), Chocolate Chip Cookie Recipe!
Every once in a while, we all have a sweet tooth and a craving for a sweet and sugary treat. If you’re anything like me and my fiancé, that craving occurs just about every night, thirty or so minutes after we eat dinner… without fail. For me, I blame and credit my sweet tooth on the endless supply of sweets readily available in my childhood home (Thank mom & dad).
Growing up, our mom did not bake often. (sorry to call you out mom)… But when she did, she went all out.. I am talking 5+ recipes going at once, multiple dozen of each, pots & pans filling the sink and sugar all over. But out of all of the recipes she has made, this one is by far the one that has stuck with me throughout all of this time.
This recipe is a classic tribute to traditional, crowd-favorite, chocolate chip cookies. However, the magic happens in the techniques behind the recipe. As you will see, this recipe adds an extra step in dissolving the baking soda which kick starts the activation, while giving the cookies a smooth and fluid texture. Once you try this recipe, I promise you will not need another chocolate chip cookie recipe!
Not crazy about traditional chocolate chip cookies? No problem! Try adding any of your favorites… M&Ms, Candy pieces, Sprinkles, Peppermint, you name it! The sky is the limit!
Grab your ingredients, grab some bowls & get to baking!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is a modern twist on the classic cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- This recipe is super easy to make with kiddos!
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Hot Water
- Chocolate Chips – I enjoy mixing semi-sweet, milk chocolate and dark chocolate chips together in my cookie recipes.
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter and sugars, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- In a small dish, combine baking soda in the hot water. Mix until dissolved completely.
- Add baking soda mixture and salt to the mixing bowl.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Add Chocolate Chips and any other desired additions.
- Once the mixture is well combined, scoop out 1 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Bake cookies for 8-10 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Eat and enjoy!
RECIPE FAQS
- Can you add or change toppings? Yes, of course! I like to mix different kinds of chocolate chips when I bake. However, you can add anything you’d like – M&Ms, Candy Pieces, Sprinkles, Nuts, etc.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Mom’s Famous Chocolate Chip Cookies
These chocolate chip cookies are mouthwatering good! They require no chill time and come together in 30 minutes or less. So grab a bowl, gather your ingredients, and get to baking!
Ingredients
- 1 Cup Butter Unsalted
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 3 Cups Flour
- 1 tsp Baking Soda
- 2 tsp Water Hot
- 1/2 tsp Salt
- 2 Cups Chocolate Chips Semi Sweet
Instructions
- Preheat oven to 350.
- In a standard mixer, cream together butter and sugars, until smooth and creamy.
- Beat in eggs, one at a time.
- Stir in Vanilla, mix well.
- In a small dish, dissolve baking soda in the hot water.
- Add baking soda mixture and salt to the mixing bowl.
- Slowing add in flour, one cup at a time. Mix well.
- Add Chocolate Chips and any other desired additions.
- Scoop cookie dough by the tablespoon (I use a 1.5 Tbsp cookie scoop from amazon – it is the BEST).
- Bake cookies at 350 degrees F for 8-10 minutes.
- Allow cookies to cool on a wire rack before eating.
- Eat and enjoy!
