As most of you know, every year my mom and I have a cookie swap at our house for Christmas. People make between 10 to 12 dozen of their favorite cookie recipe. Prizes are awarded for the best displays and best tasting cookies. Props to my girl Kim this year for her beautiful gingerbread candycane display: and Sam for her outrageously good oreo truffle balls (i will be posting this recipe in future posts). The cookies that were made were all incredible. Soeme of the cookies made, just to name a few, were:
- Mint chocolate brownie cups
- Chocolate chip smore’s cookies
- Hungarian Tassies
- Peanut Butter Blossoms
- Hershey kiss Shortbread
- Jelly thumbprint
- Ritz peanut butter covered in chocolate
- Brownie Mounds
- Oatmeal Craisin
- Italian icing cookies
- Hungarian Jelly
- Peanut Butter Pretzel Chocolate chip
- Coconut Macaroons
- Carrot Cake
- Chocolate chip
- Molasses sandwiches
- Oreo truffles
- White chocolate rasberry cheesecake
- Acorn shortbread nut
If I missed yours…don’t worry…my stomach didn’t.
Anyways, every year I always try to outdo myself. This year, I myself, made 30 dozen cookies. It’s a challenge I attempt every year…and after hours and hours and hours on my feet opening and closing the oven, mixing doughs, cleaning bowls, frosting cookies, exchanging ingredients…I always accomplish it. It’s hard but it’s so worth it!
The cookies I decided to make this year were coconut macaroons dipped in chocolate, peanut butter pretzel chocolate chip cookies (for those of you with a sweet AND salt tooth), and Carrot cake cookies.
makes 22 macaroons
- 4 egg whites
3 c. sweetened, shredded coconut
2/3 c. sugar
1 tsp vanilla
Preheat the oven to 350°F.
Stir together egg whites, coconut, sugar and vanilla in a heat-proof bowl and using the double boiler method, set the bowl over a pan filled with 2 inches of simmering water. Heat mixture until it has thickened, about 7-9 minutes and immediately spoon 2 inch scoops onto a baking sheet lined with parchment paper. You will know the mixture has thickened enough if the scoop can hold its shape without liquid puddling around the bottom. Bake cookies for 15-20 minutes or until golden brown. Cool cookies on the baking sheet, this gives the bottom of the cookies a perfect crunch (this is the best part).
When cooled, dip the bottoms of the cookies into melted chocolate and out back onto wax paper. Let chocolate harden for an hour.
Carrot Cake Cookies
I am not going to waste my time writing this recipe out. Plain and Simple…I used the Duncan Hines Carrot Cake box mix. The bottom of the box has a cookie recipe.
We can’t always be perfect…
Be seriously, they really do taste amazing. (Don’t forget to frost them with cream cheese frosting!)
Peanut Butter Pretzel/Chocolate Chip Cookies
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 cup smooth peanut butter
- 2 eggs, at room temperature
- 1/3 cup unsalted roasted peanuts, chopped
- 6 cups miniature pretzels, chopped
- 1. Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a bowl, whisk together the flour and baking soda.
- Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts.
- Place the pretzels in a bowl. Using a 1 1/2-inch-diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool.
Phew!!!!! Can you smell them coming out of the oven??
A BIG THANK YOU FOR EVERYONE WHO CAME AND MADE DELICIOUS COOKIES! WE LOVE YOU!