Tag Archives: Cookies

Espresso Dark Chocolate Coconut Cookies

23 Dec

Okay. Did you see the title of this cookie? Espresso – yum. Dark Chocolate – always. Coconut – amazing. Put it all together? AMAZINGLY AMAZING!


Now, I wondered what espresso powder was, since I don’t remember seeing it in the supermarket. I googled it and found out that Williams Sonoma was the easiest and most reliable place to get it – so I just went there. Boom.


Look at all those flakes of coconut and chunks of chocolate chips.


OMG look how amazing these babies look……They taste so delicious – espresso and coconut. Even if you aren’t a coconut fan, these are just spectacular. You have to try them.  And if you ARE a coconut AND a chocolate fan? OMG this could be your version of what heaven tastes like.


If you are thinking of making chocolate chip cookies with a twist, MAKE THESE NOW!!!!! I made these last Christmas and they were so awesome, I repeated them for this Christmas!  IMG_1359


Espresso Dark Chocolate Coconut Cookies


  • 3½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 2 tbsp. espresso powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 1 tsp. coconut extract
  • 1 cup dark chocolate chips
  • 1 cup shredded coconut


  • Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper.
  • In a medium bowl, combine the flour, baking soda, salt, and espresso powder. Whisk to blend and set aside.
  • In the bowl of an electric mixer, combine the butter and sugars and beat together on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, beating well after each addition. Blend in the vanilla and coconut extracts.
  • With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. Fold in the chocolate chips and coconut with a spatula.
  • Use a large dough scoop (about 3 tablespoons) to drop rounded spoonfuls of dough onto the prepared baking sheets. (Note: I tried three different shaping methods for this dough and preferred the cookies made with the dough scoop to the others.)
  • Bake for about 14-16 minutes or until just set, rotating the pans halfway through baking.
  • Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Yield: about 2 dozen cookies


Rosemary Lemon Shortbread Cookies

13 Oct

I came across this recipe in People Magazine. I know it sounds crazy, but sometimes you can really get some good recipes from People Magazine.

Every once in a while, I try one out and see what happens.

This is a keeper!!!

It tastes so elegant and gourmet. I love how you can see the lemon and the rosemary in the dough.

All I had at the time were star cookie cutters (and xmas stuff but that wouldnt have been right!).

And apparently I didnt have many sprinkle options either 🙂

These cookies are SO good! They are a fabulous twist on plain sugar cookies or rollout cookies. Definitely recommend!!!

Rosemary Lemon Shortbread Cookies


  • 2 sticks unsalted butter, softened
  • ¾ cup sugar
  • 1 tblsp grated lemon zest
  • 1 tblsp chopped fresh rosemary
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 3 cups flour


In a mixer bowl, beat butter and sugar on medium speed for 3 minutes. Add zest, rosemary, egg, vanilla, and salt and mix for 1 minute. Scrape down bowl. At low speed, add flour and mix just until combined; do not overmix.

Roll dough out between two large sheets of parchment paper to ¼ inch thickness. Chill dough for 30 minutes.

Preheat oven to 350°.

Roll dough out on clean surface and cut out using your favorite cookie cutter. Place onto baking sheet. Top with sprinkles and bake for 16-18 minutes or until edges are golden.

Pumpkin Oatmeal Chocolate Chip Cookies

3 Nov

I wanted to make something fall-ish and pumpkin-y….are they words? I dont think so, but we’ll just go with it!

The batter came together easily and as soon as I whipped them up and doled them out on cookie sheets, I knew they would be good.

They are very cakey in texture. I think the pumpkin taste could be a bit stronger…..maybe a smidge more of the nutmeg maybe?

This batch of delicious goodies went with me to work for some team meetings…..And it was devoured in 2 days. ‘Nuff said.

Pumpkin-Oatmeal Chocolate Chip Cookies

  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, soft
  • 1 egg, beaten
  • 1  3/4 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup white flour
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 3/4 tsp cinnamon
  • 1 tsp salt
  • 1  1/4 cup milk chocolate chips


Preheat oven to 375 degrees

In a mixing bowl, stir together flour, sugars, baking soda, nutmeg, cinnamon, and salt.

In a separate large bowl or stand-mixer, cream butter. Then slowly add  larger dry flour/sugar mixture in batches.

Add the egg and pumpkin. Then the rolled oats and chocolate chips.

Drop heaping spoonfuls onto baking sheet lined with parchment paper.

Bake 10-12 minutes.

Peanut Cookies

18 May

These are HANDS-DOWN one of the best Peanut Cookies you will EVER make in your life. I wouldnt joke around about Peanut Cookies.

Simple ingredients

For some reason, during the Christmas Holidays this year, I was so excited about my kitchenaid mixer, I decided to have a Peanut Cookie Cookoff with myself and pitted 2 recipes against each other. I found one online and it sounded decent to me, so I tried that. And then I tried the Peanut Cookie recipe my mom made growing up and included in our Family Recipe Book this year. I just wanted to see if it really WAS the best ever……

In the bowl of love

Oh baby i like it rawwwwww

I ended up with a batch of the best ever cookies and other peanut cookies that paled in comparison. I got rave reviews from everyone who tried them. They are just downright insane with how peanut buttery they taste with peanuts baked right in. They melt in your mouth but dont taste greasy like so many other Peanut Cookies do.

Poppin’ Fresh Out the Kitchen

I highly recommend you have your own peanut butter cookie cookoff – but just stick with THIS recipe and be happy! These are a total crowd-pleaser 🙂


Peanut Cookies


  • ½ cup (1 stick) butter
  • ½ cup peanut butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 1 cup white flour
  • ¾ tsp baking soda
  • ½ cup peanuts


Preheat the oven to 350°.

Cream the butter, peanut butter, and sugars with an electric mixer until light in color.

Add the egg and vanilla. Beat until well mixed.

Add the flour, baking soda, and peanuts. At low speed, mix until all traces of flour are gone and the batter seems well-mixed.

Drop tablespoonfuls of batter, 3 inches apart, onto a buttered cookie sheet. Press down lightly.

Bake for 12 minutes.

Yields: 18 large cookies

Dark Chocolate Oatmeal Cookies

23 Apr

These cookies are deliciously interesting.


Everyone first remarks on how chocolately but yet not overly sweet they are. Then they want to know what the “nut” is in the cookie.

Batter halfway mark

That’s not a nut! Those are steelcut oats and they give this cookie a great crunch!

Crumbly dough

My mom has been making these for the past 3-4 years. I always forget about them until she makes them – and then it’s a nice surprise. She got smart and put the recipe in the Family Cookbook 🙂  Oh, and the dough is very tough but easily comes together.


Be careful – they are addicting.


Dark Chocolate Oatmeal Cookies


¾ cup flour

¼ cup unsweetened cocoa powder

½ tsp baking soda

¼ tsp salt

½ cup (1 stick) unsalted butter, room temperature

½ cup sugar

½ tsp vanilla extract

1/3 cup (or more) steel-cut oats

½ cup semisweet chocolate chips


Preheat oven to 350° and butter a large rimmed baking sheet.

Sift first 4 ingredients together into a medium bowl.

In separate bowl, using electric mixer, beat butter until fluffy. Add sugar and vanilla, beat until blended.

Add flour mixture and beat until moist clumps form.

Mix in oats and chocolate chips until blended. Dough will be very firm – use your hands if you want.

Using moistened palms, shape 1 generous tablespoon of dough into a ball.  Place on prepared sheet, flatten to 2-inch round. Space rounds about 2 inches apart.

Bake cookies for 14 minutes – until center is slightly firm and top is cracked. Cool on sheet.

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