I am pretty sure those caramel apple pops came out when I was a kid. I remember them being a hit one year in elementary school - and I think that’s because that’s when they were first invented? I thought they were the best. It was the best of both worlds - gooey caramel and the jolly rancher type green apple candy. I loved them. But I don’t really eat candy anymore - or even really like it. But what I do like is cookies.

I had this idea for a caramel apple cookie and I must have tried a dozen versions of this before I finally figured out those flavors are incredible when turned into a snickerdoodle. It also seems the apples you use are important too. The red apples get smooshy and weird. Even the honeycrisp which - ironically - make the best actual caramel apples. The green ones are the ones you need for these cookies. Ideally, peeled and chopped small.

If you can’t find the caramel bits - I found them at the grocery store and at Target - you can cut up the caramel squares and use those. They will just take a little longer to prepare.

Caramel Apple Snickerdoodles

Makes two dozen

1 cup sugar

1/2 cup room temperature butter

1 egg

1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup greek yogurt

1 cup finely chopped green apple

1/2 cup caramel bits

1/2 cup sugar

1 teaspoon cinnamon

STEP 1

Preheat oven to 325 degrees. In the bowl of a stand mixer, combine butter and sugar and beat unril smooth. Add the egg and vanilla. Mix until fluffy.

STEP 2

Combine together the dry ingredients - then add half of the dry ingredients to the butter mixture until just combined.

STEP 3

Add the greek yogurt and mix until smooth. Then add the remaining dry ingredients and mix until just combined.

STEP 4

Add the apples and caramel bits and mix until fully incorporated.

STEP 5

Prepare a small bowl with sugar and cinnamon. Scoop the dough into balls (it’s sticky!) and roll it through the sugar mixture. Place on a lined baking sheet and bake 12-15 minutes until golden on the edges.

Let cool on the baking sheet a few minutes before moving them to a cooling rack.

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My daughter loves Harry Potter. She loves everything about it. Every time we go to the grocery store, we pick up a bottle of a ‘butter beer’ look alike and she pours it into the cup we bought at Harry Potter land in California.

It seemed only necessary that I turn her favorite soda into a cookie. It’s the perfect Halloween/fall cookie flavor since butterscotch naturally lends itself to fall. Adding the pudding adds a dash of flavor but more importantly, it keeps the cookies really soft.

Butter Beer Cookies

1 cup butter, room temeprature

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

3.4 oz butterscotch pudding mix

1 teaspoon baking soda

1/2 teaspoon baking powder

12 oz butterscotch chips

STEP 1

In a bowl of a stand mixer, combine the butter and sugar and beat until combined.

STEP 2

Add the eggs and vanilla. Beat well until the mixture gets lighter in color and is fluffy.

STEP 3

In a small bowl, combine flour, pudding mix, baking soda, and baking powder. Add it to the stand mixer and blend until mostly combined.

STEP 4

Pour in the chips and turn the mixer back on. Let it run until the dough looks like a cookie dough.

STEP 5

Scoop onto a baking sheet and bake 10 minutes. Let cool on the sheet for a few minutes then transfer to a wire rack to continue to cool.

These are a clasic cookie that I have been making for years. I do think my recipe is the best one out there and all the rest are close, but not quite right. These are soft, cakey, and filled with raisins. I used to make these for my grandpa all the time - these were his favorite cookies.

To me, these taste like fall. It’s probably because they’re filled with flavors of fall like cinnamon and clove. Or it could be because I usually make these for a Husky tailgate at least once a year. OR it’s because they feel super back-to-school-y with the oatmeal. Anyway, I cannot recommend them enough this time of year!

Oatmeal Raisin Cookies

makes about 30 cookies

1 cup butter at room temperature

1/2 cup sugar

1 1/2 cups brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 1/2 cups old fashioned oats

1 1/2 cups quick cook oats

1 cup raisins

STEP 1

Preheat oven to 325 degrees. Cream botter, sugar, and brown sugar together until light and fluffy. The color of the mixture should be a few shades lighter than when it started. Combine the eggs and vanilla until completely incorporated.

STEP 2

In a seperate bowl, combine flour, baking powder, and spices. With the mixture running, add the dry ingredients to the butter mixture. Mix until thoroughly combined.

STEP 3

Add oatmeal and raisins and mix until just incorporated.

STEP 4

Scoop cookie dough onto a cookie sheet and bake 10-12 minutes until lightly brown. Let cool on the baking sheet 5-10 minutes before transfering to a cooling rack.

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It’s my birthday week! And I can’t think of anything I would want more for my birthday (non-alcoholic) than a good cookie. And this is a good cookie. I read about a cookie that was made with pudding mix and it seemed mandatory that I give it a shot.

This cookie is basically a cheap sheet cake in cookie form. If you aren’t tempted by that then we are probably not friends. Or you need to try cheap birthday cake again. It’s delicious.

Let me know if you try these. And if you try them for a birthday, light a candle and sing!!

Birthday Cake Cookies

1 cup butter, room temperature

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

3.4 oz package of vanilla pudding mix

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup assorted sprinkles

12 oz white chocolate chips

STEP 1

In a bowl of a stand mixer, combine the butter and sugar and beat until combined.

STEP 2

Add the eggs, vanilla, and almond extract. Beat well until the mixture gets lighter in color and is fluffy.

STEP 3

In a small bowl, combine flour, pudding mix, baking soda, and baking powder. Add it to the stand mixer and blend until mostly combined.

STEP 4

Pour in the chips and turn the mixer back on. Let it run until the dough looks like a cookie dough. Stir in the sprinkler gently so they don’t run too much!

STEP 5

Scoop onto a baking sheet and bake 10 minutes. Let cool on the sheet for a few minutes then transfer to a wire rack to continue to cool.

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There’s a cookie shop near our house that makes a cookie called the Mackle-s’more. It’s a S’more cookie named after Macklemore in case you didn’t get the pun. At my son’s school they do a research project on a famous Washingtonian at the end of fourth grade. My son chose Macklemore. As a complete over achiever, that mean I had to make my own version of these Macklemore inspired cookies. They are ridiculously good. I can’t even tell you how much I love them.

I learned a few tricks when making them so yours will be prettier than mine. First, wait at least five minutes from bringing the cookies out of the oven to putting the chocolate on top. Otherwise you get a puddle of melted chocolate and it definitely isn’t as cute. Second, I usually just scoop the cookie dough and let it do it’s thing. That’s not possible with the marshmallows. It’s best to roll the dough a little and try to shove the marshmallows into the center. Lastly, the better the chocolate, the butter the cookie. I highly recommend something dark. I ran out when I was making mine since I didn’t plan on making two batches so I ended up with a little Hershey’s in the mix.

S’mores Cookies

Makes 24

1 cup butter

1 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup mini marshmallows (lightly packed)

1 box graham crackers

2 bars chocolate broken into 24 squares

STEP 1

Preheat oven to 350 degrees. Cream together butter and both sugars until lightened in color.

STEP 2

Add eggs and vanilla. Beat until fluffy.

STEP 3

Add together flour, baking soda, and baking powder. Blend them before adding to the butter mixture. Just barely mix then add the marshmallows.

STEP 4

Lay out half of a graham cracker on the baking sheet. Top with a scoop of cookie dough. Use your hands to form a ball - tucking the marshmallow into the center of the cookie as much as possible. Bake 10-12 minutes.

STEP 5

Remove from the oven and immediately transfer to a baking rack. Let cool five to eight minutes and then press a square of chocolate on top. Serve once the chocolate has re-hardened.

Here he is - my own Macklemore.

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I have been making a type of chocolate cookies that my kids love. Last year I decided to amp things up and added candy canes to the mix. It was a hit. These cookies were such a success I’m making them again this year. The only secret I learned is that the don’t keep well. You need to eat them within one week - or freeze them. That shouldn’t be a problem if you’re in the right company!

Chocolate Peppermint Cookies

Makes 2 dozen

1 ¼ cup room temperature butter

2 cups sugar

1 tbs vanilla

2 eggs

¾ cup cocoa powder

2 cups flour

1 tsp baking soda

½ tsp salt

½ tsp cream of tartar

¼ cup crushed candy canes

STEP 1

Preheat oven to 350 degrees.  In a bowl of a stand mixer, blend butter and sugar until creamy.  

STEP 2

Add egg, vanilla and cocoa powder.  Slowly whisk and combine completely until the mixture is fluffy.  

STEP 3

In a separate bowl, blend flour, baking soda, salt and cream of tartar.  Add the flour mixture to the chocolate mixture and stir to just combine. 

STEP 4

Add the candy canes!  Stir them in completely.  

STEP 5

Scoop cookie dough onto a baking sheet leaving at least 3 inches between each cookie.  Bake 8-10 minutes.  Let rest on the baking sheet 5 minutes (or so) before moving them to a cooling rack.

Serve immediately or keep in an airtight container for up to a week.  These freeze nicely too!

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It’s national S’more Day! If you’re like me and SUPER disappointed that we can’t have camp fires, then boy do I have the recipe for you. It’s no-bake and topped with homemade marshmellows. You’re welcome. The only trouble with these bars is that they are ADDICTIVE.

S'mores Bars

12 ounces milk chocolate, roughly chopped

1 package graham crackers
1 recipe marshmallow
butter

Lightly grease the bottom and sides of a 9x13 pan with the butter. Cut a piece of parchment to line the bottom of the pan and to hang over two of the sides. Press parchment into the buttered bottom and set aside.

In a small pan, bring two inches of water to a low boil. Place a glass bowl over the top of the pan and fill with the chocolate. Melt the chocolate, stirring often, over the hot water. If the water begins to boil too hard, turn down the heat and continue.

Pour melted chocolate into the bottom of the prepared pan. Press the graham crackers into the chocolate so they completely cover the bottom of the pan. Cut crackers with a serrated knife if needed to make them fit. Set aside.

Make marshmallows and pour into the pan. Using a buttered offset spatula, spread marshmallow to completely cover the graham crackers.

Let sit at room temperature - undisturbed - for 24 hours. Cut into 2x2 squares and roll sides in powdered sugar. Store in an airtight container at room temperature for 3-4 days.

Marshmallow Recipe

4 packets unflavored gelatin 3 cups sugar
1 1⁄2 cups water
1 cup light corn syrup

1 teaspoon vanilla

Powdered sugar

In a stand mixer, combine gelatin and 3⁄4 cup water. Let stand.

In a medium sauce pan with a heavy bottom combine sugar, remaining water, corn syrup, and salt. Slowly bring to a boil over medium heat. Continue to cook until mixture reaches the soft ball stage on a candy thermometer (about 240 degrees).

Turn on stand mixer and pour in sugar mixture in a slow steady stream. Leave mixer running on high speed for 15 minutes until mixture is light and fluffy.

Blend vanilla into marshmallow mixture and pour marshmallow onto prepared pan and smooth out to the corners.

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More decadent desserts!

If I ever need to perk up my kids I bring out the sprinkles. There is literally nothing that seems to lift spirits like a healthy dose of sprinkles. I keep a jar in the pantry to add to waffles, hot cocoa, and - it turns out quite often - cookies. This snickerdoodle recipe is perfect on it’s own, but rolled in sprinkles seems to take it totally over the top. And that’s my favorite place to be.

SPRINKLE-DOODLES

makes 2 dozen large cookies

2 cups sugar

1 cup butter, room temperature

2 eggs

1 cup milk

1 teaspoon vanilla

1 teaspoon baking soda

2 tablespoons baking powder

1 teaspoon salt

5 ½ cups flour

 STEP 1

Preheat oven to 350 degrees. Cream together sugar and butter.  Blend in eggs, milk, and vanilla until completely incorporated. 

STEP 2

In a separate bowl, mix together all dry ingredients.  Working in three batches, add the dry ingredients to the wet incorporating fully after each addition.

STEP 3

Roll two ounce balls of dough and press into sprinkles.  Bake 10-12 minutes until golden brown on the edges.

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I do love carrot cake.  It's really the only cake that I like to eat.  It's possible that's largely because of the cream cheese frosting.  I love a good cream cheese frosting.  When I think of Easter, carrot cake naturally floats to the top.  But ugg, I don't want to eat cake.  

But I love love love cookies.  Cookies are the best.  I could eat cookies all the time.  So I had an idea - can I turn carrot cake into a cookie?  It makes the ultimate dessert mash-up/solution.  I don't have to eat cake, but I still get the carrot cake + cream cheese frosting.  Well, this one is really icing.  But you get the idea.

Oh, and for the love of pete, grate your own carrot.  It takes one minute and it's so much better than those weird carrot sticks you can buy "pre-grated."  

Carrot Cake Cookies

how to

Preheat oven to 375 degrees.

In a bowl, combine flour, salt, baking powder and all of the spices.  Set aside.

In the bowl of a stand mixer cream together sugar and butter until smooth and fluffy.  Add apple sauce, egg, and vanilla.  Beat until incorporated.  Stir in carrot and raisins.  

Scoop batter on to a baking sheet and bake 8-10 minutes until browned on the edges, but still a little soft in the middle.  I smash down the tops when they come out of the oven so they don't 'bump up.'  Let cool on a cooling rack until completely cooled before icing. 

icing

4 oz cream cheese, melted

2 oz butter, melted

2 cups powdered sugar

1 teaspoon vanilla

Whisk together cream cheese and butter.  Add powdered sugar and vanilla and beat until smooth.  Dip cookies in soft icing.  Let cool.

ingredients

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1/2 cup brown sugar

1/2 cup sugar

1/2 cup apple sauce

1 egg

1/2 cup grated carrot

2 teaspoons vanilla

1 cup raisins (optional)

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Rainbows and St. Patrick’s Day go hand in hand. Usually this time of year I make sugar cookie cut outs of shamrocks (don’t worry, I still will) but I thought it would be fun to mix it up. I don’t think anything is better than those fluffy soft cookies that stay soft and fluffy even when they’ve been out of the oven for more than an hour. These stay fluffy for a whole week. It’s like they’re fresh out of the oven even when they aren’t.

I’m addicted to these. And there’s nothing stopping you from having rainbow cookies all the time.

SOFT RAINBOW COOKIES

makes 3 dozen cookies

1 cup butter (at room temperature)

1 cup sugar

1 cup brown sugar

2 teaspoon vanilla

2 egg

2 1/2 cup flour

1 teaspoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon salt

1/2 cup sprinkles

STEP 1

Preheat the oven to 325 degrees.

In the bowl of a stand mixer, cream together butter and sugar until fluffy.

STEP 2

Add egg and vanilla to the sugars and beat until combined.

STEP 3

Add flour, baking powder, cream of tartar, and salt. Mix to combine. Then add sprinkles and just combine. Don’t over mix!

STEP 4

Scoop out cookie dough and bake 12 minutes until just set. Let rest 5 more minutes on the baking sheet once the cookies are out of the oven. Store up to one week in an airtight container.

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