Category Archives: cookies

Cinnamon Roll Cookies

I love this recipe!  The white chocolate drizzled over these cookies makes them look like mini cinnamon buns.

I found this recipe in my local newspaper “The Winnipeg Free Press” in the recipe swap section about a year ago.

I melted the white chocolate without the honey. I tried first, mixing the two together and the chocolate did not melt properly.


228 g (1 cup) butter, softened
425 ml (1 3/4 cups) granulated sugar, divided
3 egg yolks
20 ml (1 Tbsp plus 1 tsp) honey, divided
5 ml (1 tsp) vanilla
625 ml (2 1/2 cups) all-purpose flour
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) cream of tartar
15 ml (1 Tbsp) cinnamon
250 ml (1 cup) white chocolate chips

1. Preheat oven to 175C (350F). Line cookie sheets with parchment paper. In a large bowl, cream butter and 310 ml (1 1/4 cup) sugar until light and fluffy. Beat in egg yolks, 15 ml (1 Tbsp) honey and vanilla. Sift the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture. Scrape down sides of bowl and mix well.
2. On a large plate, mix remaining 125 ml (1/2 cup) sugar with cinnamon. Shape a heaping 15 ml (1 Tbsp) of dough into a 15 cm (6 inch) log and roll in cinnamon-sugar mixture. Loosely coil log into a spiral and place on prepared cookie sheets 2.5 cm (1 inch) apart. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely. In a small bowl in microwave on low temperature, me it chocolate with 15 ml (1 tsp) honey, stirring until smooth. Drizzle icing over cooled cookies and let icing set.



Chocolate-Pistachio Sables

I was on the hunt for a new Christmas cookie, so I started looking through the epicurious website.  I found this wonderful recipe there!!  The recipe is from Alison Roman and it was published in Bon Appetit magazine December 2013.

I found raw pistachios at Bulk Barn.  I bought one cup and the cost came to $6.50.  I also could not find flaky sea salt (Maldon), so I just used coarse sea salt, which worked perfectly.   I also chopped up 5 ounces of semi-sweet chocolate chips instead of buying the squares.

This recipe is a great “make ahead” cookie. Tips are listed below, you can freeze the batter or make it right away.


2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (lightly packed) light brown sugar
1 teaspoon vanilla extract
1 large egg white
5 ounces bittersweet or semi-sweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped
Flaky sea salt (such as Maldon)

1. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.

2. Divide dough into 4 pieces. Roll each piece into 8″-long log about 1 1/2″ in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

3. Place racks in lower and upper thirds of oven; preheat to 350F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4″-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2″ apart.

4. Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centres look dry, 10-12 minutes. Transfer to wire racks and let cool.

YIELD: Makes about 8 dozen

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.


Chocolate Chip Cookies with Hazelnuts

I LOVE this cookie!!  I make a lot of cookies and this one is by far one of the best. This recipe is taken from “Giada’s Family Dinners” by Giada De Laurentiis. I used 3 SKOR bars, they weighed just slightly over 4 ounces.  The hazelnuts were simple to toast and husk.  (Below the cookie recipe is instructions on how to toast and husk hazelnuts.)
Makes 4 dozen

1/2 cup old-fashioned (not instant) oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (such as Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped (see below)
1 (12-ounce) bag semisweet chocolate chips

1. Preheat the oven to 325F.  Line 2 large, heavy baking sheets with parchment paper.
2. Finely chop the oats in a food processor.  Transfer the oats to a medium bowl.  Mix in the flour, baking powder, baking soda, and salt.  Set aside.
3. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy.  Beat in the eggs and vanilla. Add the flour mixture and stir just until blended.  Stir in the toffee pieces, hazelnuts, and chocolate chips.
4. Drop the dough onto the prepared baking sheets by rounded tablespoonsful, spacing them 1 inch apart (do not flatten the dough).  Bake until the cookies are golden (they will flatten slightly), about 15 minutes.  Cool the cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack and cool completely.  (The cookies can be prepared 1 day ahead.  Store airtight at room temperature.)

How to toast nuts and skin hazelnuts

1.  Preheat the oven to 400F.  Place shelled nuts, such as walnuts, almonds, pine nuts, and hazelnuts, on a heavy baking sheet or in a pie tin.  Toast the nuts in the oven until they are fragrant and golden brown on the outside and pale golden throughout the inside, stirring occasionally and watching closely to ensure they brown evenly and don’t blacken, about 5 to 10 minutes, depending on the size of the nut.  Alternatively, preheat a small, heavy skillet over medium- low heat.  Place the nuts in the hot skillet and stir them until they become fragrant and golden brown on the outside and pale golden throughout the inside, about 5 minutes.

2.  To remove the dark brown skins on the hazelnuts, rub a small handful of cooled toasted hazelnuts at a time briskly between your palms, allowing the skins to fall from your hands and onto a work surface.  Don’t worry if a few specks of skin remain on the hazelnuts.

Subway Cookie Recipe

I took this recipe from Twitter. @CookiesRecipes ( I have a scale so I weighed the 4 ounces of the instant vanilla pudding mix and it works out to be 3/4 cup.  With my first batch of cookies I rolled exactly a 1″ ball and slightly flattened them. I cooked them for 8 minutes. The cookies came out too small and the bottoms were really brown. In the next batch, I made the cookies larger by 1/2″ and I really flattened them with my hand and they turned out way better. I’m not sure if they taste like the Subway version. (I may have to get some taste testers)  I’d make these again regardless if they taste the same or not….these cookies are really good.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, room temperature
1/4 cup white sugar
3/4 cup brown sugar, packed
4 ounces instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips
1 cup chopped macadamia nuts

1. Preheat oven to 375 degrees.
2. Combine flour and baking soda and set aside.
3. Blend together butter, sugars and pudding mix until smooth and creamy.
4. Add eggs and vanilla and beat well.  Gradually add flour mixture to butter mixture.
5. Fold in chocolate chips and nuts.
6. Roll mixture into 1″ balls and flatten slightly.
7. Place balls onto ungreased cookie sheet.
8. Bake for 8 to 10 minutes.
9. Remove from oven and place on wire rack to cool.

Brown Butter M&M Cookies

I found this recipe on a blog called “Dinners Dishes & Desserts”.
I have never made cookies with brown butter before, and I have to say that these are fantastic!  I added Valentine Smarties to mine since it’s almost Valentine’s Day, and I am making cookies to give away to friends. I love the combination of the hard shelled candies with the chocolate chips. I also omitted the salt since I used salted butter.

1 cup brown butter (recipe below)
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1 (12 oz) package semi-sweet chocolate chips (2 cups)
3/4 cup M&M’s

1. Prepare brown butter and allow to cool.
2. Preheat oven to 350 F.
3. Mix brown butter, sugar and brown sugar together until well combined.
4. Add vanilla and 2 eggs.  Mix until everything is incorporated.
5. Stir in flour, salt, and baking soda.
6. Fold in chocolate chips.
7. Scoop golf ball size balls of dough onto a baking sheet.  Top with a few M&M’s.
8. Bake for 10 minutes.
9. Remove to a wire rack to cool completely. 

Brown Butter:

Unsalted butter, sliced into tablespoon sized slices

1. Heat a thick-bottomed skillet on medium heat.  Add the sliced butter (sliced so that the butter melts more evenly) whisking frequently.  Continue to cook the butter.
2. Once melted the butter will foam up a bit, then subside.  Watch carefully as lightly browned specks begin to form at the bottom of the pan.  Smell the butter; it should have a nutty aroma.  Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. 

It’s pretty easy to overcook browned butter and go from brown to burnt.  If the butter starts to blacken, the blogger suggests dumping it and starting over.

Rudolph’s Christmas Sugar Cookies

This cute cookie recipe was taken from  I used this recipe as a guideline, since I changed it up a bit.  I would never buy pre-packaged cookie dough, since I find it super salty, so I used one of my own cookie batters for this recipe.  I choose a peanut butter cookie since I love pretzels, chocolate and peanut butter together.  I used the Peanut Butter Capers recipe found on this blog.  I did use a 3-inch round cutter but I flattened my dough to less than 1/4-inch thickness, since the dough would spread.  I just used random pretzel pieces that I cut with a knife for the antlers.  I also used regular sized chocolate chips for the eyes and red and brown M&M’s for the nose.  

1 (16.5-oz.) package refrigerated sugar cookie dough
36 pretzel twists
36 semisweet chocolate mini morsels
18 red cinnamon candies
1. Freeze dough 15 minutes.

2. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face.

3. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.

4. Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.
Makes 1 1/2 dozen

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    Peanut Butter-Oatmeal Rounds

    This recipe is taken from Better Homes and Gardens New Cookbook.  I used 1 cup chocolate chips instead of the peanuts. Super yummy!  

    3/4 cup butter, softened
    1/2 cup peanut butter
    1 cup granulated sugar
    1/2 cup packed brown sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    2 eggs
    1 teaspoon vanilla
    1 1/4 cups all-purpose flour
    2 cups rolled oats
    1 cup chopped cocktail peanuts or semisweet chocolate pieces

    1.  In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.  Add granulated sugar, brown sugar, baking powder, and baking soda.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Stir in rolled oats and peanuts.

    2.  Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.  Bake in a 375F oven about 10 minutes or until edges are lightly browned.  Transfer cookies to wire rack and let cool.  
    Makes about 48 cookies

    Butterfinger-chunk Cookies

    These are now my favorite cookie!  The recipe was taken from “The Bon Appetit Cookbook” by Barbara Fairchild.  I could not find the Butterfinger BB’s that were asked for in the recipe, so I just cut up a Butterfinger bar.  I used 3 of them and it worked out to 1 1/2 cups.  I also did not add the salt since I used salted butter.  I also did not cool my dough in the fridge since it wasn’t moist, as the recipe suggests it would be. (A further note on the Butterfinger BB candies…I had 2 friends looking in the States for them in 3 different places, Grand Forks, Vegas and Minneapolis and nothing was found.  I’m assuming they are not made anymore)

    1/2 cup unsalted butter, room temperature
    1/2 cup sugar
    1/2 cup (packed) dark brown sugar
    1 large egg
    1 teaspoon vanilla extract
    1 1/4 cups plus 2 tablespoons all purpose flour
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1 1/2 cups Butterfinger BB’s candies (about five 1.7-ounce packages)

    1.  Using an electric mixer, beat butter and both sugars in large bowl until well blended.  Add egg and vanilla; beat until light and fluffy.  Beat in flour, salt, and baking soda.  Stir in candies (dough will be moist).  Chill dough at least 30 minutes and up to 1 hour.

    2.  Preheat oven to 350F.  Line 3 large rimmed baking sheets with parchment paper.  Drop dough by heaping tablespoons onto prepared sheets, spacing 3 inches apart (about 8 cookies per sheet, cookies will spread).  Bake cookies until golden brown, about 12 minutes.  Transfer parchment with cookies to racks and cool completely.  (Can be prepared 4 days ahead.  Store in airtight container at room temperature).


    Cinnamon and sugar…YUM!  This recipe is taken from Better Homes and Gardens New Cookbook.

    1/2 cup butter, softened
    1 cup sugar
    1/4 teaspoon baking soda
    1/4 teaspoon cream of tartar
    1 egg
    1/2 teaspoon vanilla
    1 1/2 cups all-purpose flour
    2 tablespoons sugar
    1 teaspoon cinnamon

    1.  In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much flour as you can with the mixer.  Stir in any remaining flour.  Cover and chill dough about an hour or until easy to handle.
    2.  Combine the 2 tablespoons sugar and the cinnamon.  Shape into 1-inch balls.  Roll balls in sugar-cinnamon mixture to coat.  Place 2-inches apart on an ungreased cookie sheet.  Bake in a 375 F oven for 10 to 11 minutes or until edges are golden.  Transfer to a wire rack and let cool. 

    Makes about 36 cookies

    Chewy Oatmeal Raisin Cookies

    I love this recipe.  There is no cinnamon, just nutmeg, which I prefer in this cookie.  This recipe makes 18 large cookies, and is taken from Cook’s Illustrated “The New Best Recipe”.  Do not overtake this cookie.  The edges should be browned, but the rest of the cookie should be very light in color. I also do not rotate my cookie sheets. 

    1 1/2 cups unbleached all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon freshly grated nutmeg
    1/2 teaspoon salt
    1 cup unsalted butter, softened but still cool
    1 cup packed light brown sugar
    1 cup granulated sugar
    2 large eggs
    3 cups old-fashioned rolled oats
    1 1/2 cups raisins (optional)

    1. Adjust the oven racks to the lowland middle positions and heat the oven to 350F.  Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
    2.  Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.
    3.  Either by hand or with an electric mixer, beat the butter on medium speed until creamy.  Add the sugars; beat until fluffy, about 3 minutes.  Beat in the eggs, one at a time.
    4.  Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins (if using).
    5.  Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls.  Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
    6.  Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes.  Transfer the cookies with a wide metal spatula to a wire rack.  Let cool at least 30 minutes.