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Chocolate Dipped Orange Biscotti and Fear of Doing New Things

Chocolate Dipped Orange Biscotti
Chocolate Dipped Orange Biscotti

Chocolate Dipped Orange Biscotti

So…true confession, biscotti has always terrified me as a baker.

I know, that sounds foolish, because terrified is a very strong word for a baking adventure, but there it is. It’s a dough that you divide in two and bake all at once, then slice and REBAKE? As in, risk brown bottoms not once but twice? Yeah…hard pass.

In every cookie swap I join, it’s the biscotti I hide for myself. (Come on, you all hide stuff from your children). If I am having coffee at a pastry shop with a friend, the biscotti winks at me and says, “Hey girl, you know you want me to come along. You can dip me in your coffee and my chocolate will get all melty.”

Orange Zest with a Microplane

Ok, sorry if I just made biscotti sound like porn or a bad meme. But it’s true. It’s the one cookie I love that I have never made.

Until last night.

At my Library Cook Book Club Cookie Swap (I brought the Dark Chocolate Crinkle Cookies), when I confessed my fear of biscotti, I was challenged by my wonderful cooking friends to try my hand at biscotti for the blog. “A blog challenge if you will.” (I just said that in the Project Runway season sixteen “twins” voice in my head). So I began my research. Turns out, there are a lot of biscotti options out there.

Orange Biscotti DoughPleasant surprise, biscotti turns out to be one of the easiest, most beautiful cookies to make, and did I mention easy already? because they are. If you have attempted the Dark Chocolate Sea Salt Caramel Cookies or the Browned Butter Sea Salt Caramel Cookies, you have already superseded the cookie hard to make expectations.

So, here I am with another major life lesson, you don’t know until you try. Easy to dish out as a parent, not so easy to do as a grownup.

Truth be told I am not good with new or uncomfortable. I am not a fan of icebreakers, I do not like to have to get up and be silly unless it is spontaneous or I initiate it.

I am a team player, I have done fun things like swim with dolphins and ride the slide that goes through the shark tank. We’ve had kitchen dance parties. I’ve been known to see how many different beaches we can walk on in a day. Don’t get me wrong. I’m not totally rigid and predictable.Orange Biscotti Dough Ready for the Oven

But new things? No. I have a mantra I made for myself years ago when it came to new jobs or adventures, “You can try anything for two weeks.” (then reevaluate the situation to see if it sticks or I was right in my initial mindset of NO).  Or in this situation, I could try to make biscotti. I couldn’t really judge how difficult it is until I tried, right?

Orange Biscotti DoughSo, I tried. I selected Chocolate Dipped Orange Biscotti, because chocolate and orange are two of my favorite flavors. The original recipe from www.portandfin.com seemed pretty straightforward. I switched out the extract and of course added more orange zest. I also used semisweet chocolate because it is what I had in my pantry.

One bowl mix, one stick of butter, about an hour of my life in the kitchen, very little risk.

The dough comes together quickly, and is turned out onto a lightly floured surface and formed into two long rectangles. Then it is baked. Surprisingly the small rectangles not only get bigger but also puffier, which was very cool. I had intended smaller shaped biscotti and ended up with the “normal” sized biscotti.

Let the bars cool for about ten minutes, take out that big knife and slice on the angle. Then place them back on the cookie sheet sideways (middle side up) and bake a second time.

I used parchment paper, and followed the baking time closely. The great thing about biscotti is it is supposed to be a drier cookie. It is also supposed to be more golden than the average cookie, so the fear of brown bottoms has to go. And by brown bottoms I am talking about slightly darker than the cookie itself, not like a burnt sienna crayon.

Orange BiscottiOnce the cookies are done baking a second time and cool, melt that chocolate and dip away.

SO GOOD.

So here’s the funny thing that happened as soon as I bit into my first baked biscotti. All of these memories of biscotti came flooding into my mind.

Like anisette sponge cookies which I think was the closest I can remember to biscotti as a kid.

Like the first time I had biscotti with my dad with coffee like a real grown up.

Or the many conversations over coffee with my good friend Beth and the variety of biscotti she used to have at my disposal, (thanks friend).

Or that one time George and I ran away from home to Newport and got caught in the rain, and bunkered under the porch at The Coffee Grinder on Bannister’s Wharf and sipped our lattes and shared a biscotti. Which, to this day, is one of my favorite moments. (As documented on the Instagram pic below).

Biscotti in the rain with George

I got to thinking, how many other things am I afraid to do that are actually really easy but I’ve built up in my head to be scary (hello spin class/cross fit/trip to Europe/redoing my bathroom on my own/setting down a patio path) that I might be able to do just as easily as bake these cookies? Ok, some things require a professional, but you get my meaning.

All this to say, make the biscotti. You won’t be sad you did.

Bonus: my son, who is currently wrestling and watching everything he eats, ate one and said, “Mom, so good.” Which, as a momma, is the best compliment. Or at least, to me it is.

I might even go as far as to say my baker pride inched up a notch. Which, is good for the soul. Probably not as good as the spin class that I am afraid of and should take would be for my figure, but hey. I’ll take my romance of the biscotti for now. Baby steps and conquering fear and all that.

As an aside, I will also be posting about the Eggnog Biscotti with Rum Drizzle ASAP, as I couldn’t stop with one type of cookie. Because, baker fear issues. I’m also planning a chocolate peppermint biscotti and I probably won’t stop there. I may be slightly obsessed, just saying. That’s what happens when you find yourself newly in love with something or someone. You just have to know more, and biscotti, I am all heart emoji eyes for you.

I hope you enjoy this recipe, and sit yourself down with one and a warm beverage of choice, because they are a kick your feet up and enjoy yourself cookie if ever there was one.

Chocolate Dipped Orange Biscotti

Chocolate Dipped Orange Biscotti

As always, thank you for coming to the table!!!

Chrissy

Click below for a printable recipe.

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Chocolate Dipped Orange Biscotti

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Delicious Orange Biscotti Dipped in Semi Sweet Chocolate. Original recipe found on www.portandfin.com with some minor changes.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup (One Stick) of Unsalted Butter
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1/2 Teaspoon Orange Extract (If you don’t have this you can use vanilla or almond)
  • 2 Tablespoons of Orange Juice
  • 3 Tablespoons Orange Zest
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 2 1/2 Cups of All Purpose Flour
  • 1 Egg White mixed with 1 Teaspoon of Water (For brushing the dough before first baking)
  • 1/2 Bag of Semi-Sweet or Dark Chocolate morsels.

Instructions

  1. Preheat oven to 325*
  2. using a mixer, combine butter and sugar until fluffy.
  3. Add Orange Zest and combine.
  4. Add Orange Juice, Eggs, and Extract (Orange or Vanilla) and mix until well combined.
  5. Add Baking Powder and Salt.
  6. Slowly incorporate the flour, mixing until just combined. The dough will appear sticky- that’s how you want it.
  7. Turn dough out onto a lightly floured surface and divide into two portions.
  8. Roll each portion to a rectangle approximately 12 inches long by 4-5 inches wide.
  9. Place each rectangle on a parchment lined baking sheet with a few inches in between (dough will spread and rise as it cooks).
  10. Brush tops of both rectangles with Egg White and Water Mixture
  11. Bake for 30 minutes in 325* oven until lightly golden and firm to the touch.
  12. Cool for ten minutes.
  13. Lower oven heat to 300* at this time.
  14. With a chefs knife or other longer knife, slice through the rectangles on an angle to the size preferred. (I made mine about 3/4″ wide and yielded about 20-24 biscotti).
  15. Stand each slice on its side, (cut side up) and bake at 300* for an additional 30 minutes or until dried and lightly browned.
  16. Let cookies cool completely.
  17. Melt chocolate in microwave or in a double boiler, watching the chocolate doesn’t burn.
  18. Dip biscotti in chocolate or using a knife, spread a layer of chocolate on the biscotti.
  19. Allow chocolate to set, this can be done in the refrigerator or in a cool location.
  20. Store in an airtight container in a cool location.

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Cherry Almond Shortbread Cookies with White Chocolate Drizzle

Cherry Almond Shortbreads with White Chocolate Drizzle

Oh the sweet pinkness of these cookies. Tender sweet, bite-sized mouthfuls of cherries and almond. A shortbread cookie that presents itself in a little pink mound with white chocolate icing.

Cherry Almond Shortbreads with White Chocolate Drizzle

Cherry Almond Shortbreads with White Chocolate Drizzle

I love how these are shortbread cookie without being dry and flat. Even with the two main ingredients being flour and butter, the sweetness of the cherry juice and the diced maraschino cherries give these cookies the jewel like quality and color.

Cherry Almond Shortbreads

Cherry Almond Shortbreads

While a pink cookie for me is more decorative and makes the cookie platter so much prettier…I am also impressed with the flavor. A cookie has to bring more to the table than a pretty face.

I also wondered about the white chocolate drizzle. I mean, does a cookie that is pink and filled with cherry bits and almond extract really need an additional white chocolate drizzle? The answer is yes. Yes it does.

Cherry Almond Shortbread Cookies

Cherry Almond Shortbread Cookies

I think the thing about different cookies is that each one really should top the last. Nobody wants a dry or boring cookie. If you are going to put it in your mouth, it should be worth the caloric trade off. And if it is a sweet, especially if it is a sweet, it should definitely be worth it. So, while these little darlings were good without the drizzle, the tiny bit of white chocolate was just what they needed to be front and center.

This cookie is fairly simple in that the hard parts are chopping the cherries, and waiting for the dough to chill.

For this recipe you make and chill the shortbread dough.  Then, when thoroughly chilled, you form small round scoops or roll into balls. Personally, I use a cookie dough scoop, then roll them to make them smooth. These baked up at 325* in about 10-12 minutes. I took the first batch out at ten, and liked the extra minute or two – I don’t like a browned bottom cookie at all- so watch your oven and don’t wander too far while baking.

When you remove them from the oven, they are perfect little pink mounds. They are not fluffy or cloud like- they are a denser cookie- as they are actually a shortbread. But the almond and cherry add a really nice flavor that works with the size and color of these little cookies. I wish my daughter were younger and we still played tea party. This would be the cookie I would serve, for sure.

When the cookies are cool, the white chocolate drizzle is just enough to finish them off. If you are freezing these cookies, hold off on the white chocolate drizzle until ready to serve.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Cherry Almond Shortbread Cookies with White Chocolate Drizzle

Cherry Almond Shortbreads with White Chocolate Drizzle
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Delicious pink shortbread cookies that pack a cherry and almond punch. Original recipe from www.sallysbakingaddiction.com

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • ¾ Cup Unsalted Butter
  • 2/3 Cup Granulated White Sugar
  • 1 ½ Teaspoon Almond Extract
  • 1 Tablespoon Maraschino Cherry Juice
  • 2 Cups All Purpose Flour
  • 20 Maraschino Cherries, drained chopped
  • 4 Ounces White Chocolate

Instructions

  1. Using a mixer, beat the butter at a high speed until light an fluffy.
  2. Add to medium speed, and add sugar, and almond extract.
  3. Scrape down the sides of the bowl, and drizzle in cherry juice.
  4. Turn off mixer and incorporate dry ingredients. A soft dough will form.
  5. Add chopped cherries and mix until they are distributed throughout the dough.
  6. Wrap dough in saran wrap or wax paper and refrigerate.
  7. Preheat oven to 325*
  8. Scoop and shape dough into balls.
  9. Bake for 10-12 minutes on parchment lined baking sheets.
  10. Cool cookies on wire rack.
  11. Melt white chocolate and drizzle over cookies.

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Orange Cranberry Shortbread Cookies

Cranberry Orange Shortbread Cookies
Cranberry Orange Shortbread Cookies

Orange Cranberry Shortbread Cookies

No New England cookie platter would be complete without something cranberry. Or, I should say, my cookie trays need to have cranberry somewhere. I think, to make a pretty cookie presentation there has to be a mix of colors and textures, and where the sweet has a different twist from one offering to another.

While I am more of a chocolate or salted caramel cookie fan, I do think shortbreads have a place in this world. Especially when they are lightly dusted with sugar, and packed with the sweet tangy punch of cranberries and orange zest.

Cubed Chilled Butter on a Cutting Board

Cubed Chilled Butter

The tricky part about shortbread cookies is the perfect consistency. Cutting the cold cubed butter into the flour until the dough has a sandy texture, then adding just enough liquid to bring the dough together without being too moist.

Cranberries and Sugar

Cranberries and Sugar

This recipe has been in my cookie file for a long time, and I do not know where on the internet I found it. I did make some changes, including the amount of orange juice involved. I have in the recipe up to 1/2 Cup of freshly squeezed orange juice (I zested the orange and squeezed it for the juice). I add the juice in tablespoon at a time measurements because it really does depend on the flour and how much liquid the shortbread dough will take to hold together and still be tender. It’s a watch and feel game- you want it to stick together but not be stick-y, ya know?

Shortbread Dough

Shortbread Dough

The cranberries are dried (I used Craisins) and pulsed in a food processor with some sugar and added to the dough. I find the zip of orange and cranberry together add a perky flavor to the otherwise traditionally buttery dough of shortbread.

I’m not going to lie. When it comes to this kind of cookie, I am a believer that more is more. I will always be heavy handed when using zest or something like that. If you find that there is extra zest or an additional 1/4 cup of cranberries, throw them in the dough. The cookies won’t lack for that extra teaspoon of orange zest.

Once the dough comes together, form into logs and refrigerate for a few hours or overnight in parchment or wax paper. The key to this is making sure the wrapper is tightly sealed around the dough. Any open edges, you run the chance of the dough drying out- and this is not the dough to have dry out. (Think play-doh after the lid wasn’t put on correctly).

Once the dough is chilled, slice the logs into 1/4 inch slices (I do not use a ruler for this…no one has time for that). Then coat the disks of dough in sugar, and place on a parchment or silicone mat lined cookie sheet. (Have I mentioned Santa is bringing me new Silpats? Can’t wait!).

These cookies are tender and so when they are baking- you need to be on it. These cookies are essentially butter, flour, and sugar, with your decorative mix ins. While the butter melts into the dough making light little pockets of air-it can also burn or brown quickly, which, is bad. Unless you like browned bottom cookies, in which case we can’t be friends. (Kidding! I’m kidding…sort of).

Once the cookies have cooled, they will freeze nicely for at least a month, or stay fresh in a sealed container for a few days. Shortbreads don’t have that chewy consistency, but these do hold their own, the buttery base kind of melting in your mouth with the chew of the cranberry.

Personally, I love the way these cookies smell and look more than anything. They smell so citrusy, and the sugar glints off the dough in just the right way…they really are pretty little cookies fit for this New England girl’s table.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy,

Click below for a printable recipe!

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Orange Cranberry Shortbread Cookies

Cranberry Orange Shortbread Cookies
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Delightfully fresh shortbread cookies with the sweet tart of cranberries and orange zest. Dusted with sugar right before baking.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 Cup Dried Cranberries
  • 1 ½ Cup Granulated White Sugar
  • 5 Cups Flour (spooned and leveled- not scooped)
  • 2 Cups Butter, Chilled and Cubed
  • 2 Teaspoons Almond Extract
  • 2 Tablespoons Orange Extract (I used more in my cookies- I love orange zest)
  • 1/4 – 1/2 Cup fresh squeezed orange juice (add by teaspoonful until dough comes together)
  • Additional Sugar to coat cookies before baking

Instructions

  1. Combine cranberries with ½ Cup of sugar in a food processor and pulse just until cranberries are broken down into smaller pieces and combined with the sugar.
  2. Combine flour and remaining sugar in a different bowl.
  3. Using a pastry cutter, cut butter into the flour and sugar mixture until resembles fine crumbs.
  4. Stir in cranberry sugar mixture, extract, and orange juice by teaspoonful and using hands, knead dough into a ball.
  5. Shape dough into a log, and chill in wax paper or parchment paper (four hours to two days).
  6. Preheat oven to 325*
  7. Slice logs of dough into ¼ inch slices. Coat cookie slices with sugar.
  8. Bake cookies on parchment lined cookie sheet for 10-12 minutes or until cookies are set.
  9. Let cookies cool for several minutes on baking sheet before moving to a cooling rack.
  10. Store in airtight container for three days or freeze for up to three months.

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Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies

In a time of year when all things sugary sweet make a grand procession, I am not going to waste any time with cookies that aren’t amazing.

Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies

These simple crinkle cookies have the texture of a cookie outside and a brownie inside. The powdery sugar outside coating mixes with the dark chocolate chewy center to make one of the favorites of my household.

I also exchanged the vanilla extract for almond extract- because there is something spectacular about almond and dark chocolate. The dark chocolate in these cookies comes from dark chocolate cocoa powder- regular cocoa powder could be used, but I like the richness of the darker cocoa myself. I mean, if we are going to go chocolatey, why not go big or go home?

This cookie is also interesting in that it bypasses butter or crisco and uses vegetable oil. For a hot second I thought,

Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies

“Hey, these are sort of vegan” but then I remembered, no, there are eggs involved.

Not vegan. Delicious, but not vegan. However, with an egg substitute- these could be.

The dough needs to be thoroughly chilled, and then it is scooped, or rolled into balls. The balls are then rolled in powdered sugar.

Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies

These cookies bake at 325* for ten minutes. Then, they cool on the baking sheet for a few minutes before cooling completely on a wire rack or parchment paper. They are a tender cookie until they cool- so you need to be careful when moving them.

The neat thing about this cookie is when they bake they make the “crinkle.” A combination of the cookie spreading and the powdered sugar not- they are the prettiest little things.

Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies

The powdered sugar does have a tendency to get…everywhere. It is a necessary evil but oh so worth it.

These cookies were my contribution to the Library Cook Book Club Cookie Exchange and I am so glad these turned out better than the Thai Peanut Noodle Soup that never made it, due to an unfortunate not-plugging in of the crock pot situation. In fact, as I was baking them my cookie tasters were hovering until I had baked enough for the exchange…and wondering how many more I had to set aside before they could have one. Thankfully there were enough left over for my counter top snack container.

Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies

If you consider that the mixing of the dough part is pretty easy, then you take a break before rolling them and giving them the confectioner’s sugar coat. Baking is easy and then the hardest part…waiting for them to cool enough to eat.

These cookies I have yet to freeze- partially because they disappear and there aren’t usually enough to freeze. They are easy enough to do right near cookie tray assembling time. The amount of time it takes to make these are so worth the end result.

Of all the cookies, these simple chocolate crinkles are really one of my favorites. I hope you enjoy them.

Enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Crinkle Cookies

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Deliciously soft dark chocolate crinkle cookies with a dusting of confectioner’s sugar.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 Cup Dark Unsweetened Cocoa Powder
  • 2 Cups White Granulated Sugar
  • 1/2 Cup Vegetable Oil
  • 4 Eggs
  • 2 Teaspoons Almond Extract
  • 2 Cups Flour
  • 1 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1/2 Cup Confectioner’s Sugar (for rolling the cookies)

Instructions

  1. In a mixer, combine cocoa powder, sugar, and oil.
  2. Add eggs, and Vanilla Extract.
  3. Combine Baking Powder, Salt, Flour and slowly combine with Cocoa mixture.
  4. Cover dough and refrigerate for a few hours or overnight.
  5. Preheat oven to 325*
  6. Roll dough into 1-2″ balls according to preference. Roll balls in confectioner’s sugar.
  7. Place onto a parchment lined baking sheet.
  8. Bake for 9-12 minutes depending on size of cookie. Let cook on cookie sheet for 5 minutes before removing from cookie sheet.
  9. If cookies do not have a crinkle appearance, drop the cookie sheet to a hard service from approx. six inches, causing the cookies to flatten and crinkle.

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Chocolate Peppermint Thumbprint Cookies

Chocolate Peppermint Thumbprint Cookies

This is the quintessential Christmas cookie. Chocolate, peppermint, little hints of candy cane and red and white stripes. Come on, pop in that Christmas playlist and make a batch. Ya know you want to.

I love these cookies because they are easy to mix up, refrigerate, roll into balls, and bake for ten minutes.

Peppermint Kisses

There is a combination of peppermint in the dough as well as the candy cane Hershey kiss, (yes, I buy these as soon as they come out because last year I couldn’t find them). I make mine smaller because I think the peppermint is a big taste, and a big peppermint cookie may be too much of a good thing.

They freeze nicely, so if you are looking to get a batch of cookies underway for your cookie trays, this is a nice recipe. It is originally from www.smalltownwoman.com ‘s website. I changed the amount of peppermint extract and other than that, they are perfect as is.

Chocolate Peppermint Cookies awaiting a Kiss!

They also look SO PRETTY. I am a mint chocolate chip ice cream gal so this recipe is right up my alley. And hey, cookie trays need to be about variety. I will place these cookies along side a white chocolate raspberry cookie, a bar cookie, a Mexican hot chocolate cookie, and it meets all palettes.

These cookies are just enough sweet and chocolate and peppermint to satisfy the Christmas spirit in everyone. Turn the Hallmark channel on (I have to confess it is not my thing but seems to be the respite of EVERYONE around me), prop your feet up, and eat the cookie. 

One note, I use Dark Cocoa Powder. I like the consistency, and I like a chocolate cookie to be really chocolatey. It is usually found right next to the regular cocoa and for me, I like it better. I do also use Dutch Processed Cocoa from Penzey’s and Trader Joe’s has a really good cocoa as well.

I love how these bring together a dynamic duo of peppermint and cocoa, and how they have that extra special touch of the striped kiss. I will warn you the kiss melts quickly and you need to leave them alone for a while until they set. (Read: temptation central).

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe

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Chocolate Peppermint Thumbprint Cookies

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  • Pepperminty chocolate cookie with a peppermint kiss in the middle! Original recipe from www.smalltownwoman.com
  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 8  Tablespoons/ 1/2 Cup of Butter
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 2 Eggs
  • 2 Teaspoons Peppermint Extract
  • 1 1/2 Cup Flour
  • 2/3 Cups Dark Cocoa Powder
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • One Bag unwrapped Peppermint Kisses

Instructions

  1. In a mixer, cream together butter and both sugars until fluffy.
  2. Add eggs one at a time until incorporated.
  3. Add in peppermint extract.
  4. Add Cocoa Powder.
  5. Add Salt, Baking Powder, Baking Soda, then flour, scraping down the sides of the bowl.
  6. Wrap dough in parchment paper or Saran Wrap and refrigerate for a few hours or overnight.
  7. Scoop chilled dough and roll into balls.
  8. Place on a parchment or silpat lined baking sheet.
  9. Bake cookies for 10 minutes at 325*
  10. Leaving cookies on the baking sheet, press one peppermint kiss into each cookie.
  11. After a few minutes, remove carefully to parchment paper lined surface or cooling racks.
  12. Allow peppermint kisses to re-harden before serving.

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Peanut Blossom Cookies

 

Peanut Blossom Cookies

I am a word collector. Quotes, inspirational sayings, prayers, poems, old samples of handwriting, and, you guessed it…recipes. 

This recipe comes from a student’s mom from long ago, and the actual recipe card is a type written paper circa 1998. That’s not an “old” recipe, but it’s old when I consider who I was when it was given to me, newly married, no kids, transplanted from Massachusetts to Pennsylvania. Some things do seem like relics, even if they are under twenty years old.

I am also not always the neatest cook, so occasionally my recipes look like they have seen better days. This recipe, which has served almost two decades of baking, is worse for wear. However, I still use it every time.

Peanut Butter Blossom, Cookies

 

Back to the quintessential combination of peanut butter and chocolate. I have to say, these are one of my favorite cookies – there is something about the crackle of the cookie and the soft melty Hershey kiss. These also happen to be favorites of two of my favorite men, so that makes it a regular rotation in the baking schedule.

I have seen the recipe two ways, one is where you roll the dough directly in sugar, and this way- where you dip the dough ball in egg white first, then sugar. I do it this way, because I love the crackle the egg white finish gives to the cookie when you smoosh the kiss in. (Smoosh is a word, right?)

No matter the condition of the recipe card, the cookies are delicious and the words remind me of the student who sat in my classroom so many years ago. She’s a momma now, no doubt making these cookies for her little boy too.

In this week of being thankful for so many, I am so happy that this mindset of gratitude is something I embraced so many years ago. We treat each day as a gift. Which is what it is. When I see a post from six years ago, I realize the a gratitude mindset has been the healthiest part of my life. It makes you realize all that you do have, and see the world through a much different lens. So, make these cookies, and be thankful.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

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Peanut Blossom Cookies

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Peanut Butter Cookies with a Hershey Kiss Center

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Shortening
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Sugar
  • 1/2 Cup Dark Brown Sugar
  • 1 Egg
  • 2 Tablespoons Milk
  • 1 Teaspoon Vanilla
  • 1 3/4 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • Egg White (for rolling before rolling in sugar)
  • 1 Bag of Hershey’s kisses, unwrapped

Instructions

  1. Cream together shortening and peanut butter.
  2. Add in sugars until light and fluffy
  3. Add Egg and vanilla and combine.
  4. Add two teaspoons of milk.
  5. Add dry ingredients and gradually mix.
  6. Dough can be refrigerated or used immediately. If you choose to chill, chill for two hours or overnight.
  7. Shape dough into balls.
  8. Dip dough balls into egg white, then roll in sugar. (You can skip egg white, but it gives the “crackle” finish.
  9. Bake at 325* for 10-12 minutes.
  10. Remove from oven and place Hershey kiss directly in the center, squishing down the middle and causing the cookie to “crackle.”

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Dark Chocolate Chip Sea Salt Caramel Cookies

Dark Chocolate Chip Sea Salt Caramel Cookies

There are your quick and easy, one bowl mix up cookies that work for every and any occasion…and then, there are these.

Oh my. If ever there were a love potion cookie, a will- you-be-my-valentine cookie, a you-are-so-much-more-than-wonderful cookie…this would be that cookie.

Dark chocolate dough with semi sweet morsels. Enveloping a rolo, topped with sea salt. Yeah, you get me. It’s a lot more work than your average cookie recipe, but then again, good things come to those who work hard, right?

The original recipe is from www.sallysbakingaddiction.com. Amazing blog with amazing recipes. I used more semisweet morsels and more sea salt in my version, but that’s my “more of a good thing” mentality.

Make the dough and refrigerate, then scoop into portions, roll the dough around the rolo (I think you could also do this with 1/2 a caramel), then dip the dough ball in sea salt.

Dark Chocolate Sea Salt Caramel Cookies

My initial batch, I sprinkled sea salt on top. My second batch, I held the salt in my palm and dipped each dough ball- making it excessive, which I personally loved.

I like to bake all of my cookies at a lower temperature, and the result is a softer, chewier cookie. Add the caramel center and this cookie delivers. The dark cocoa powder does make for a richer cookie base.

I think in life, we need to have cookies like this. We need to have moments where we stop and say, Holy Crap, that’s a great cookie. Where we take the extra step to unwrap the Rolo, or hand sprinkle the sea salt. Life demands we bake the great cookies. Life demands we eat the good cookie. Leave those packaged crumbly things in the grocery store and make your own.

Dark Chocolate Chip Sea Salt Caramel Cookies

In my house, the rule is, we eat the ugly cookies first. I’m serious. So, you can guess where the cookies that had caramel spillage went before the photos were taken.

Here is the only issue with this cookie. You have to make sure the Rolo is perfectly encased in dough. You also have to make sure there isn’t too much dough or the cookies will be massive. Not that massive cookies are a bad thing.

Dark Chocolate Sea Salt Caramel Cookies

Now, I may not have super powers, and I may need to make lists to remember everything I need to do in a day (and still not get it all done), and I may not always place a filter on my face when I should (cue resting annoyed face). But I can bake these amazing cookies for the people I love.

Hopefully when they eat these cookies, they know all the things I lack, I make up for with my mad baking skills.

Now. Go make these cookies. It is a moral imperative.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Chip Sea Salt Caramel Cookies

Print Recipe

Original recipe from Sally’s Baking Addiction. Dark chocolate cooke dough with semi sweet morsels surrounding a chocolate caramel candy and topped with sea salt.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup (8 Tablespoons) Butter
  • 1/2 Cup Granulated White Sugar
  • 1/2 Cup Dark Brown Sugar
  • 1 Large Egg at room temperature
  • 1 Teaspoon Vanilla Extract
  • 2/3 Cup Dark Cocoa Powder
  • 1 Cup Flour
  • 1 Teaspoon Baking Soda
  • 1/8 Teaspoon Salt
  • 2 Tablespoons Milk
  • 1 10 ounce package of Semi Sweet Morsels
  • 1 Package of Chocolate Covered Caramels, such as Rolos
  • Sea Salt

Instructions

  1. Using a mixer, cream butter with sugars until light and fluffy.
  2. Beat in egg and vanilla extract.
  3. In a separate bowl, sift together dry ingredients.
  4. Slowly add dry ingredients to butter mixture.
  5. Add milk.
  6. Fold in semi sweet morsels.
  7. Refrigerate dough for at least 2 hours to overnight.
  8. Preheat oven to 325*
  9. Line baking sheet with parchment paper or silicone baking sheets.
  10. To assemble cookies, take approximately one tablespoon of dough and insert rolo into the middle.
  11. Roll dough in between hands to cover the candy.
  12. Sprinkle with sea salt.
  13. Bake for 12 minutes. Allow to cook on the baking sheet before removing to cooling rack.

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