Subway’s Raspberry Cheesecake Cookies

IMG_4170 IMG_4171 IMG_4172 IMG_4173

Recipe adapted from gather.com
Ingredients
110g unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 large egg
3/4 tsp vanilla
1 tbsp heavy cream
1/2 tsp baking soda
1/4 tsp salt 
3 tbsps cornstarch
1 1/3 cups flour
140g ounces white chocolate chips
1/2 cup (more or less) fresh raspberries, washed and dried
 
Method

Preheat oven to 190 degrees C

Cream butter and both sugars with an electric mixer.
Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch.
Add flour and stir just until blended.
Stir in white chocolate.
Drop dough by rounded tablespoons onto a parchment lined baking tray.
 
Carefully slice raspberries into quarters.
Gently press pieces of raspberry in cookie dough rounds.  
 
Bake for 13 minutes.
Transfer to a wire rack to cool.
 
Makes 33 cookies.
 
Will SHE make it again?
YES

Chocolate Candy Cookies

IMG_4064IMG_4065IMG_4067 IMG_4068 IMG_4072IMG_4062 IMG_4063IMG_4066IMG_4070IMG_4071 IMG_4073 IMG_4074

Recipe from bakerella
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
115g butter, slightly softened
225g cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
 
Method
Preheat oven to 180 degrees
Sift flour, soda and salt with a wire whisk and set aside.
Beat butter and peanut butter
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and combine.
Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.
Place rolled balls on parchment paper covered baking sheet and bake for 10 minutes.
Remove from the oven and press an unwrapped Hershey’s Kisses candy or Reese’s Peanut Butter Cup into the center of each cookie.
Transfer to a wire rack to cool.
 
Will SHE make it again?
YES

Toblerone Shortbread

IMG_4015 IMG_4016 IMG_4017 IMG_4018

Recipe adapted from Amandeleine
Ingredients
115g unsalted butter, room temperature
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/8 cup corn starch
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 packages of Toblerone (dozen pieces per package)
 
Method
Preheat oven to 170 degrees C.
 
Beat butter until light and fluffy.
Sift in icing sugar and beat again until fluffy, scraping down the sides of the bowl often.
 
Sift in cornstarch and blend in.
Sift in all-purpose flour and salt and mix until dough comes together (it will be soft).
 
Stir in vanilla.
 
Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies.
 
Press a small piece of Toblerone in center of each shortbread.
Spread a small amount of dough over the point of the Toblerone.
 
Bake for 18 minutes, until bottoms brown lightly.
Remove from cookie sheet to cool on a rack.
 
Makes 14 cookies.
 
Will SHE make it again?
YES. Next time she will remember to spread a small amount of dough over the point of the toblerone

Flourless peanut butter chocolate chunk cookies

 
Recipe adapted from Amandeleine
Ingredients
1 cup natural unsalted peanut butter (Try to go for one that has “peanuts” as the only ingredient.)
3/4 cup granulated sugar
1 large egg, slightly beaten
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup dark chocolate, roughly chopped 
fleur de sel to sprinkle on cookies
 
Method
Preheat the oven to 200 degrees C.
Line baking trays with baking paper.
 
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
 
Stir in the chopped chocolate.
 
Using a tablespoon, measure out the dough in half tablespoon sized balls.
 
Place the dough on the prepared pans, spacing them 2 inches apart.
 
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
 
Sprinkle lightly with fleur de sel.
 
Let cool completely on the pans on wire racks.
 
Store in an airtight container at room temperature for up to a week.
 
Makes 44 cookies
 
Will SHE make it again?
YES

Chocolate Chip Cookies

Recipe adapted from Amandeleine
Ingredients
1  1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
110g butter
3/8 cup white sugar
3/8 cup brown sugar
1/2 tsp vanilla extract
1 egg
1 cup dark chocolate chips
 
Method
Preheat oven to 190 degrees C.
 
Combine flour, baking soda and salt in a medium bowl.
Set aside.
 
Cream butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl.
Add egg.
Gradually beat in flour mixture.
Stir in chocolate chips.
 
Refrigerate dough for at least 1-2 hours.
Bake for 8-10 minutes, until edges are lightly browned. (Cookie centers will not look completely baked and will finish off after being removed from the oven.)
 
Cool on pan for 5 minutes and transfer to a cooling rack.
 
Makes 25 cookies.
 
Will SHE make it again?
YES

Oreo Stuffed Chocolate Chip Cookies

Recipe from Amandeleine
Ingredients
110g softened butter
3/8 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 tbsp vanilla extract
1  3/4  cups flour
1/2 tsp salt
1/2 tsp baking soda
1  cup semi-sweet chocolate chips
1  package Double Stuff Oreo cookies
 
Method
Preheat oven to 180 degrees C.
 
Cream butter and sugars together with a mixer until well combined.  
Beat in eggs and vanilla.
 
In a separate bowl mix the flour, salt and baking soda. 
Slowly add to wet ingredients along with chocolate chips until just combined.
 
Using a tablespoon take one tablespoon of cookie dough and place on top of an Oreo Cookie. 
Take another tablespoon of dough and place on bottom of Oreo cookie. 
Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  
Place onto a baking paper lined baking tray and bake cookies 9-15 minutes or until golden brown.
Let cool for 5 minutes before transferring to cooling rack.

Makes 11 enormous cookies. It is like 3 cookies in one afterall!

Will SHE make it again?
YES

Nutella Filled Hazelnut Cookies

Recipe from Amandeleine
Ingredients
110g butter, softened
1/4 cup granulated sugar
1/4 tsp vanilla extract
7/8 cups all-purpose flour
1/2 cup ground hazelnuts 
nutella
1/4 cup powdered sugar (vanilla bean dusting sugar)
 
Method
Preheat your oven to 180 degrees C.
 
Using an electric mixer, cream together butter and sugar in a large bowl until fluffy, about 2 minutes.
Beat in vanilla.
 
Blend in flour and ground hazelnuts until combined.
 
Scoop 1/2 tablespoon of dough and flatten it into thin discs.
 
Scoop  1/2 teaspoon of nutella and, with the help of another spoon, place it into the center of one of the discs.
Do your best the keep the nutella in one small area.
Form the disc into a cup shape around the mound of nutella.
Top the cup shape with the other disc, gently pressing the edge of the other disc around the cup form to seal it shut.
Lightly roll the whole mass in the palms of your hands to smooth it out into a ball. 
 
Spacing cookies approx. an inch and a half apart on a cookie sheet, bake them in the preheated oven for about 15 minutes, or until the cookies are set, but not browned.
Meanwhile, place 1/4 cup of powdered sugar on a dish.
Let baked cookies cool on cookie sheet.
 
When the cookies are no longer hot to the touch but still warm (around 10 minutes) take each cookie and roll it around in the powdered sugar until coated.
Finish cooling cookie on a cooling rack.
 
Makes 14 cookies
 
Will SHE make it again?
YES. with more nutella per cookie 😀