Peanut Butter Cookies!

Peanut butter is healthy, right? Then why do so many of those peanut butter cookie recipes have so much sugar in them? And, once and for all, how long do you bake them so they don’t burn?!

Fear not; Makayla is here. (Did that fall flat?) XD

These PB cookies are, to say the least, awesome. AND easy. I got a wide-eyed two thumbs up from my younger brother, his mouth stuffed with cookie crumbs. I’d say its an all-around success!

The ingredients are all pretty basic. I like to bake with honey instead of sugar, so I searched high and low til I found this recipe, which is also dairy-free. Consider this a gift to you – my review of Charlotte’s recipe. 😉 I’d just like to be clear that, although I am putting the recipe here, I didn’t make it up. The credit all goes to the honey lady at the link.

So, here’s the recipe!

Ingredients:

• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup of peanut butter
• 1 cup of honey
• 2 cups of white, whole wheat or all purpose flour

Instructions:

1. Mix peanut butter and honey in a large bowl. Add in egg and vanilla.
2. Mix dry ingredients in a separate bowl. While mixing, add dry ingredients to the wet ingredients a little at a time.
3. Roll into 1 inch balls, set on a baking stone or lined cookie pan, then press with a fork to make the popular crosshatch design.
4. Bake for 10-11 (or wing it! XD) at 350 degrees Fahrenheit …

and … enjoy!!

I think most of y’all who will try this recipe will know this, but it is crucially important not to overbake peanut butter cookies, because they can get really dry and crumbly and are best when cooked the minimum amount of minutes possible. 😅 I hope y’all love these as much as I do!

Advertisement

Chocolate Peppermint Cookies!

I don’t know about the rest of y’all, but just looking at that headline makes my mouth water! I love peppermint in literally everything, but add chocolate to the mix and I will have to restrain myself from hugging the life out of you! (Don’t worry, I don’t squeeze that tight …)

I don’t remember when I got this recipe or where from, but it’s one of my favorite cookie recipes ever! Incidentally, though, the dough is better than the finished product! Especially if you eat it chilled … but the cookies are best when they’re warm from the oven.

I lowered the sugar amount and swapped out half the sugar with honey instead, and I think you could do either sugar or honey, whatever ratio you like!

Here’s the recipe!

Ingredients:

• 1/2 cup butter
• 1/2 cup honey (or coconut sugar, or a mix of both … )
• 1 egg
• a few drops of peppermint essential oil, OR 1/4 tsp peppermint extract.
• 1 and 1/4 cup flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp. salt

Instructions:

1. Cream butter and honey (or sugar, if you decided to use it.)
2. Add egg and peppermint with electric mixer, and beat until fluffy.
3. Add salt, baking soda, baking powder, cocoa powder, and flour to the wet bowl, and in that order for the easiest mixing.
4. Chill in the freezer for 10-15 minutes.
5. Form into balls and bake at 350 degrees Fahrenheit for about 12 minutes. (These cookies are really easy to burn because of their dark color, so be sure to feel them while baking to make sure they’re not getting too hard. You can make them crispy or soft, but my family prefers soft.)
6. Enjoy!

Tips:

• I find this recipe can be a little dry, so you could try adding an extra egg and using entirely honey to moisten it up a a bit, and/or baking it for a slightly shorter time.
• Using peppermint essential oil results in a sharp and clear taste, so add a drop at a time! Too much peppermint can wreck a whole batch of cookies …

As always y’all, stay awesome!!

Makayla

Hamentaschen Honey Dough Cookie Recipe!

Hello everyone!! I’m so excited to be posting this recipe on here! We make these delicious cookies as a Purim tradition, but you can make them at any time of the year! My brothers really enjoy making them, and, as I’m sure you older sisters out there know, when there’s jam involved, things can get a bit crazy! (But very, very, very sweet! 😉)

It might take a little practice to get used to folding them in the shape of triangles, but it is possible! We began making these several years ago, and I’ve only just got the knack of it, so be prepared for some funky shapes starting out! 😝

The method is to roll out the dough thinly, then cut it into circles using a widemouthed mug or jar, then drop jam into the middle of the circle, then to fold the edges of the dough over the jam. Sometimes the dough isn’t too sticky, so after baking, the edges may come apart, but you can also use egg whites to stick the edges down so they STAY DOWN!

Here’s the recipe ⬇ (By the way, I think a friend of ours found this recipe online, but I wasn’t able to find the link. So, I give the credit to whoever it is due. Thank you very much, nameless person!)

---

Hamentaschen Honey Dough

Ingredients:

4 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
4 eggs (graded large)
½ cup room temp. butter
1 cup honey, warmed
1 tbsp. lemon juice

Instructions:

1. Stir together the flour, salt, and baking powder. Beat the eggs with the butter. Beat in the honey and lemon juice. Stir in half of the dry ingredients. Add the remaining dry ingredients to the mixture, mixing well until a dough is formed. (Tip: One time my mom and I were stirring the dough, and the wooden spoon literally broke in our hands, it was so thick! It may be necessary to use your hands to get a smooth working dough.)
2. Preheat the oven to 350 degrees F. On a lightly floured surface, roll out half of the dough to ¹\8-inch thickness. Take a wide jar (or a circle-shaped cookie-cutter) and cut into 3-inch rounds. Drop a heaping teaspoon of jam (just make sure that it isn’t so full that the dough is hard to fold over it) in the center of each circle. Fold up the edges of each round to form an equilateral triangle; pinch the seams together to seal.
3. I love using an ungreased baking stone to bake these, but you can also bake the triangles on lightly greased baking sheets. Bake for 12 to 15 minutes, (or until golden and lightly browned), then cool on wire racks.

Enjoy!!

I hope you all really enjoy making these! (I just thought I should mention, being the conceited teenager that I am, that these are my first pics to post on my blog! I am by no means a photographer, but I am ridiculously pleased with the way they turned out! 😝 What do you all think?)

Chocolate Chip Cookie Dough!

Here is the most famous recipe in the house … the recipe to my chocolate chip cookie dough!

It’s so soft with a texture that’s a little sandy and comes out like drop cookies. They’re SUPER popular here at home. When my Dad comes home he goes straight to the fridge to pull out the dough and eat it raw! 😂 My brothers could eat it all day and my mom says it’s the best I’ve ever made.

So, with that reliable testimony, I invite you all to join me in making these delicious cookies!

One great thing about this recipe is that it’s so quick. Bake time is ten minutes (😮) so if you want to save the dough and pop it in the oven before supper it doesn’t take too long. I normally double the recipe because we have six people in our family, but every family is different so you decide! 😂

I put the recipe in a format so you could easily copy-paste-print! Have fun!

Chocolate chip cookies

• ½ cup liquid honey
• 1 cup softened coconut oil
• 1 tsp. vanilla extract
• 1 egg
• 2 ¼ cups all-purpose flour
• 1 tsp. FRESH baking soda (must be fresh)
• 1/4 tsp. salt
• ¾ cup chocolate chips (or more!😉)
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a big bowl, combine coconut oil and honey. Mix well. Pour in egg and vanilla, and mix until well combined.

3. In a small bowl, combine flour, baking soda, and salt. Gradually add to the coconut oil mixture, mixing until just combined. Stir in the chocolate chips.
4. Roll dough into small balls, about 1 inch thick. (You could chill the balls for ten minutes in the fridge before baking, but it isn’t necessary.)
5. Bake cookies spread evenly apart, for about 10-11 minutes, or until slightly golden. Remove from oven and allow to cool for 5 minutes. (They crumble easily right after they come out, so cooling is important if you don’t want crumbs all over!)

And that’s it!

This recipe was quite a piece of work, since the original called for butter but we didn’t HAVE butter. So I just used coconut oil instead and it worked uhMAZEing! I hope you enjoy!