Salted Caramel Macaroons

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! Coconut fans will love these Salted Caramel Macaroons! Tender, gooey and bursting with toasted coconut and salted caramel flavors. So easy to make, too!

I am a huge coconut lover. If there’s coconut in it, chances are I will flip for it.

I also am a lover of coconut macaroons. They are, quite possibly, one of the easiest cookies to prepare. You don’t need to chill them, you don’t need to let them rest, you don’t need to massage them gently, put cucumbers over their eyes and whisper “it’s going to be okay” to them. You seriously just mix the ingredients all at once in one single bowl, portion them out, bake and… eat!

So why don’t I make macaroons more often? BECAUSE I AM LAME, THAT’S WHY. But seriously, I think it’s because I maybe subconsciously think that because they’re so easy, like maybe the recipe is a cop-out? I don’t want y’all to think I’m pulling a fast one on ya or anything.

But truthfully, I need to make more iterations of coconut macaroons because they will definitely be the star of your holiday cookie trays. So, ya know, you can finally be the one with the best-tasting cookies at Milly’s annual cookie party this year. (Watch your back, Milly).

And another thing – the idea of these macaroons came to me suddenly when I realized you can (and should!) use dulce de leche in place of the sweetened condensed milk in my macaroon recipe. WHY HAVEN’T I THOUGHT OF THIS BEFORE?! To be frank, it’s kinda genius.

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! If you can’t find dulce de leche, Borden/Eagle Brand now makes CARAMEL sweetened condensed milk, so use that! They also make a chocolate condensed milk, but for today’s recipe, salted caramel steals the show.

Enjoy!

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving!

Salted Caramel Macaroons
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Salted Caramel Macaroons are a simple, stunning cookie that takes no time at all! No chilling, no mixer required, one bowl. Easy peasy! If you cannot find dulce de leche, you can find caramel-flavored sweetened condensed milk that can be used in its place.
Ingredients
  • 5 & ½ cups shredded coconut
  • ⅔ cup all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 (13 oz) can dulce de leche (or caramel-flavored sweetened condensed milk)
  • Sea salt
Instructions
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
  2. In a large bowl, combine the coconut, flour, vanilla and almond extracts and dulce de leche. Stir together with a rubber spatula until combined and moistened.
  3. Drop heaping Tablespoonfuls of the coconut mixture onto the baking sheets, about 1" apart. Using wet fingers, gently push any wonky edges into the cookie so it's perfectly round; this will prevent those wonky edges from browning too quickly or burning. Sprinkle the tops of the cookies with sea salt.
  4. Bake for approx. 12-15 minutes or until golden and lightly toasted. Allow to cool to room temperature before serving.

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! Pure, unadulterated caramel flavor is what you’ll get in these tender, buttery, gooey and chewy macaroons!

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! Have a super sweet day!

xo, Hayley

Frosted Maple Sugar Cookies

Frosted Maple Sugar Cookies are soft, buttery, tender cookies flavored with warm, sweet, aromatic maple flavors and iced with an irresistible maple icing! So easy to make and so flavorful! Maple lovers will delight in these soft Frosted Maple Sugar Cookies! Made with sweet, rich maple syrup and iced with a golden brown maple frosting, they’re guaranteed to win over any crowd!

So my sister just got back from visiting Vancouver, BC Canada.

And I am still jealous.

I wanted to go exploring with her because I have a weird obsession with Canada and Canadians. They just have this je ne sais quoi that I can’t quite pinpoint. Maybe it’s because they actually know what “je ne sais quoi” means and could entertain my half-hearted French in conversation.

But alas, I have this book deadline looming and wanted to take advantage of natural light while we still have it, so I skipped this trip. After the book’s done though, you bet your passport I’m headed to the land of all things maple syrup.

I begged my sister to bring me back something utterly Canadian, so she brought me back a Canadian flag from their dollar store. That was… not really what I meant.

She also – at the encouragement of her wise, beautiful, smart, hilarious older sister – brought back Canadian candy which was so delightful because it’s like getting candy from Mars. (The planet, not the company). I mean honestly, it could have been a Snickers bar but with a fancy name and French subtitles and I probably would have gobbled it up because of its uniqueness.

It was so fun trying all the new foreign candy, like Wunderbars, which are kind of like Butterfingers but with caramel. I was kinda sorta in heaven. And their Oh Henry with – get this – REESE Peanut Butter. Not Reese’s, but just Reese. Like Reese’s more mature older brother, he dropped the apostrophe ‘s’ and decided to be cool. I respect it, and like an idiot sucker, ate it up.

She also brought home a Kinder Egg, which may or may not be legal in this country. Which, come on, America. Get your stuff together. We have WARNING LABELS on shampoo that tell people not to eat it. If we could just stop being so freakin’ dumb and stop eating everything like we’re two-year-olds, maybe we could have nice things for a change.

Frosted Maple Sugar Cookies are soft, buttery, tender cookies flavored with warm, sweet, aromatic maple flavors and iced with an irresistible maple icing! So easy to make and so flavorful! Anyway, when visit Canada someday soon, I am bringing back a trough of maple syrup because they’re known for the stuff. Her Canadian rendezvous inspired me to channel my inner wannabe Canadian and make these Frosted Maple Sugar Cookies. They are kinda sorta amazing and remind me of fall. Warm, aromatic, soft and tender with that sweet, rich, golden maple syrup flavor and an irresistible maple icing.

Hey, Canada! Let me see your bountiful glory and I’ll bring you ALL THE COOKIES, k?

Frosted Maple Sugar Cookies are soft, buttery, tender cookies flavored with warm, sweet, aromatic maple flavors and iced with an irresistible maple icing! So easy to make and so flavorful! *adapted from the Best Old-Fashioned Sugar Cookies recipe

5.0 from 1 reviews
Frosted Maple Sugar Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24-26
 
These Soft Frosted Maple Sugar Cookies are so buttery, sweet and tender and bursting with rich, golden maple syrup flavor. Great for any maple lover!
Ingredients
  • FOR COOKIES:
  • 2 sticks (1 cup) butter, softened
  • 1 cup vegetable or canola oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • 1 tsp salt
  • 4 cups + 2 Tbsp all-purpose flour
  • FOR ICING:
  • 1 & ½ cups powdered sugar
  • ½ tsp maple extract
  • 2-4 Tbsp hot water
  • Chocolate sprinkles, optional but recommended
Instructions
  1. In the bowl of a stand mixer, cream together the butter, oil and sugar until creamy and smooth, about 1 minute. Add in the powdered sugar, vanilla and maple extracts and beat to combine. Beat in the eggs, baking soda, cream of tarter, salt and flour until a soft dough forms. Cover and refrigerate for at LEAST 2 hours, up to overnight. Chilling is MANDATORY.
  2. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners. Drop rounded Tablespoonfuls of dough 2" apart on the baking sheets. Bake for approx. 9-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets completely.
  3. To make the frosting: In a medium bowl, whisk together the powdered sugar, maple extract and two (2) Tablespoonfuls of hot water. If mixture is too thick, add in an additional Tablespoon of hot water at a time, stirring well until smooth and glossy.
  4. Spoon a teaspoon or two of icing onto each cookie and spread it out. Sprinkle with chocolate sprinkles if using. Otherwise, allow frosting to harden on each cookie, about 15 minutes.

Frosted Maple Sugar Cookies are soft, buttery, tender cookies flavored with warm, sweet, aromatic maple flavors and iced with an irresistible maple icing! So easy to make and so flavorful! Buttery, soft, plush and tender with that sweet, aromatic maple flavor… These cookies were devoured by my family and I know yours will love them, too!

Frosted Maple Sugar Cookies are soft, buttery, tender cookies flavored with warm, sweet, aromatic maple flavors and iced with an irresistible maple icing! So easy to make and so flavorful! Have a super sweet day!

xo, Hayley

 

Pecan Praline Pie Bark

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!This Pecan Praline Pie Bark is fantastic for any pecan pie lover! Easy to whip up and makes a big batch that’s great for gifts… or for snacking by yourself 🙂

I’m gonna keep this short and sweet… much like this fantastic bark.

I posted something like this before, but to be honest… the pictures are terrible. Like, unbelievably bad. I was just starting out as a food blogger and thought a brown paper lunch sack was an appropriate staging item.

Spoiler alert: it is not.

SO, I figured I’d better update that recipe because frankly, this bark is too good not to make.

It’s almost freaky how much it tastes like pecan pie crossed with Southern pralines. It’s got the melt-in-your-mouth praline feel but with a crunch and brown sugary gooeyness of pecan pie. In a word: marvelous.

And you will not BELIEVE how easy it is to make. Like, totally foolproof. Way easier than making pralines, so much better than making a whole pecan pie.

But do beware, because this bark is incredibly addictive. Save yourself a square and donate the rest immediately… or reap the consequences of eating the entire pan, like I did. Oops. #sorrynotsorry

Basically, you line a rimmed baking sheet with foil and cover the surface area with graham crackers. I used regular ol’ honey grahams, but cinnamon or even chocolate grahams would be awesome! Set it aside, and make your filling which is simply butter and brown sugar boiled together until it’s thick and caramel-y. Mix in some pecans, pour the whole shebang on top and bake that mishegas until bubbly and set.

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!Then simply break into pieces and consume immediately. Thank me later.

Psst: this would be awesome for holiday gift giving!

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!

5.0 from 2 reviews
Pecan Praline Pie Bark
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Pecan Praline Pie Bark tastes like a cross between gooey pecan pie and melt-in-your-mouth pralines. So easy, so delicious!
Ingredients
  • 2 sleeves (about 20 or so) honey graham crackers
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 & ½ cups chopped pecans
Instructions
  1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and mist the foil with cooking spray. Place the graham crackers all over the surface area of the pan, breaking them apart if necessary to fill in the gaps. Set aside.
  2. In a medium saucepan, mix together the butter and brown sugar. Bring to a boil over medium heat and boil for 2 minutes, stirring constantly. Stir in the vanilla extract and chopped pecans and evenly pour the hot bubbly mixture over the graham cracker sheets. Working quickly, use a spoon or offset spatula to spread the mixture around to evenly coat the graham cracker sheets.
  3. Bake for approximately 10 minutes or until the mixture is bubbly. Allow the bark to cool to room temperature before breaking into pieces. Store any leftovers in an airtight container.

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!Crispy, crunchy, a little chewy and loaded with butter, brown sugar and caramel flavors, this Pecan Praline Pie Bark is a real winner! Try it and you’ll see 🙂

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks! Have a super sweet day!

xo, Hayley

Oreo Truffle Brownie Bombs

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! These Oreo Truffle Brownie Bombs are a chocoholic’s dream come true! Easy, no-bake Oreo truffles are surrounded by a fudgy baked brownie and coated in chocolate!

So as you may know, I’m writing my second cookbook. It’s very exciting and I cannot wait to be finished so I can hold it and carry it everywhere and bring it up in any conversation, relevant or not.

But like, it’s hard writing a book. It’s by no means an easy, swift process. ESPECIALLY when you’re writing a cookbook.

Because unlike novels and sci-fi fiction and whatnot, you actually have to cook all of the recipes in your book and then write about them. It’s like a double whammy… until you try all of the treats because it’s your job and then you gain ALLTHEWEIGHT. So it’s like a triple whammy. (Side note: is Whammy still on the air? If so, I’d have lost and that scary red furry monster would be appearing any time now. Secondary side note: perhaps I haven’t had enough to drink to see scary furry red monsters yet. Will update you when I’m drunk).

So anyway, when I’m not writing the book, baking the book’s recipes or going to the store to buy all the groceries for the book, I’m writing for this blog, baking the blog’s recipes and going to the store to buy all the groceries for the blog.

In a word? (Okay, two). I’m exhausted.

But it’s a good exhaustion, like if you just ran a marathon (or, at least, I’m assuming. I have never and will never run a marathon) or woke up at midnight on Black Friday to elbow people in the face to get the latest video game or whatever. It’s like that: hard and trying, but in the end, so worth it.

And you know what? I’d do it immediately all over again.

ANYWAY, so it’s been kind of hard to think up ideas for both book and blog. I want to continue to bring you amazing recipes here, because this blog is my baby. But I also want to save really awesome ones for the book, so people have an incentive to buy it besides out of the kindness of their sugar-loving hearts.

So I’ve been scraping the bottom of the dessert barrel trying to find awesome recipes for you to post here. And guys! I finally found one!

These Oreo Truffle Brownie Bombs are just what I needed to surprise you guys and keep you on your feet. They’re SUPER outrageously chocolaty and fudgy and wonderful, and they would be perfect for the holidays if you give edible gifts away.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Basically, you just whip up a batch of fudgy brownies and let ’em cool. While they cool, make your Oreo truffles and freeze ’em. Then wrap the truffles with the baked brownies and let them chill for a sec while you melt your chocolate candy coating. Dunk ’em and sprinkle the tops with crushed Oreos and voila!

You can thank me for my brilliance later.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

5.0 from 1 reviews
Oreo Truffle Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 22-24
 
These Oreo Truffle Brownie Bombs are fantastic for any chocoholic! Fudgy baked brownies are wrapped around gooey Oreo truffles and the whole shebang is coated in chocolate. Super easy, these would make awesome holiday gifts!
Ingredients
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ⅔ pkg (about 20 cookies) Oreo cookies (regular, not Double Stuf), finely crushed
  • ½ pkg (4 oz) cream cheese, at room temperature
  • 1 pkg chocolate almond bark (such as CandiQuik)
  • Additional Oreo crumbs for sprinkling on top, optional but recommended
Instructions
  1. Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
  2. While brownies cool, make your Oreo truffles. In a large bowl, combine the Oreo crumbs and the cream cheese with a rubber spatula until blended and moistened. Roll Tablespoon-sized balls of Oreo truffle and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
  3. Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
  4. Melt the chocolate candy coating according to package directions or until smooth and melted. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Oreo crumbs, if desired. Alternatively, you may sprinkle on chocolate or rainbow sprinkles, or drizzle any remaining chocolate over the finished bombs. Store any leftovers airtight in the fridge or freezer.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Fudgy, gooey and ultra rich, these Oreo Truffle Brownie Bombs may be my new favorite! You’ll be shocked at how easy they are to make and how they’re even easier to eat!

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

Want more brownie bomb action?! Check out these other bomb-diggity recipes…

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!Salted Caramel Mocha Cookie Dough Brownie Bombs

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

Pumpkin Pie Brownie BombsPumpkin Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

 

Peanut Butter Oatmeal Scotchie Cookies

These Peanut Butter Oatmeal Scotchie Cookies are festive, fast and FUN! Chewy, buttery cookies loaded with hearty oats and creamy peanut butter, topped with festive candy corn! #ad #krusteazThese Peanut Butter Oatmeal Scotchie Cookies are perfect for the spooky Halloween holiday or for fall-inspired parties! Chewy, buttery and loaded with hearty oats and peanut butter with a festive candy corn topping!

It is so hard to believe that Halloween is quickly approaching! We’re already into fall, and as the leaves change colors and the temps cool down, it’s hard not to be excited by the upcoming holiday. That, and because the stores have had their Halloween candy and costumes out since September! (Don’t judge that I’ve already purchased – and ate – a couple bags of Halloween candy!)

Plus, since it’s fall, a lot of people (myself included) are more interested in baking again. Summer makes it so hard since it gets so warm, but crisp fall air begs for a home-cooked comfort food or a freshly baked cookie. But, since kids are in school during this time of year, you also want something that’s easy and quick to prepare since the days are shorter and we don’t always have a ton of time to slave in the kitchen.

These Peanut Butter Oatmeal Scotchie Cookies are festive, fast and FUN! Chewy, buttery cookies loaded with hearty oats and creamy peanut butter, topped with festive candy corn! #ad #krusteazEnter: these Peanut Butter Oatmeal Scotchie Cookies! They are perfect for Halloween and fall-weather feasts. Made with Krusteaz Oatmeal Scotchie Cookie Mix, they come together in seconds and have a fun spin: peanut butter & candy corn! The peanut butter mixed with the rich butterscotch is a match made in heaven. And did you know that when you combine candy corn and peanut butter, it tastes like those peanut butter wafer candies? It’s an unexpectedly amazing food combination.

So preheat the oven, grab the kids and bake up these delectable little Halloween-inspired cookies! Your kids may choose these over packaged candy!

Get the recipe for these Peanut Butter Oatmeal Scotchie Cookies on Krusteaz’s website!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Krusteaz as part of the Bakers Dozen team. All opinions are 100% my own and I was compensated for this post. Thank you for supporting the brands that keep my blog afloat! 

Pumpkin Crumb Pie Cookies

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! If you love pumpkin pie but can’t be trusted around a whole one, these Pumpkin Crumb Pie Cookies are the perfect solution! Bite-sized pumpkin pie cookies topped with a buttery, cinnamon-spiced crumb topping!

So lately on my Facebook page, people are coming out of the woodwork with CRAZINESS.

I feel like it’s a perpetual full moon out. Or maybe this new Zodiac sign is messing with everyone now that no one is what they’ve been since the dawn of time. (Whatever, NASA. I’m an #AquariusForLife. Ain’t no rocket scientists gonna convince me no how!)

But like, dude. Where are these people coming from and why are they saying such mean things on Facebook?

Just FYI, if you landed on this page by mistake or you’re seeing this from the Apple store where I infiltrate all the iPads and put my site up, this is a recipe blog. I post dessert recipes for FREE. Always have, always will. I make the recipes myself, unless otherwise specified, and I do everything on here. I write every word & every comment, take every picture, do everything. When you see me interacting on apps like Instagram and Twitter, it’s me – not a virtual assistant, a robot, or a genie. I work my booty off to make sure this site is running smoothly and that y’all get the dessert recipes you’ve come to know and love for 5 – almost 6 – years.

So WHERE and WHY do people say such mean things? I’m posting recipes. For cake. I’m not stirring the pot politically, or preaching an agenda (other than the agenda to make these darn cookies now). I’m Switzerland, baby.

And I get it: there are the internet trolls. I know, I’ve experienced them, with all their greasiness & such. But I’m talking about regular adults who don’t live in their grandma’s basement playing Sims until 4am. I’m talking about elderly folks who comment “Gross” and “Yuck” and “Disgusting” on my recipes.

Um. Last time I checked, my site was pretty much free of anything “disgusting.” It’s all desserts, not deep-fried crickets or road-kill quesadillas. Y’ALL. IT’S CUPCAKES AND COOKIES AND ICE CREAM. If you think that’s “yucky” or “ewwww” as some GROWN ADULTS TELL ME, you are in the wrong place and the rice cakes can be found on aisle 5. Get out.

Can we all agree that when I start posting opossum chili that we’ll keep the “icky” comments to ourselves? Okay, so you don’t like pumpkin pie. That is fine. Just bypass my pumpkin pie recipe and continue on with your life. It’s that simple. Trust me, the whole world doesn’t need to know your every opinion, and you come off looking a *little* bit silly saying “eww” when you have probably been able to vote in the last 15 elections. We are adults. Let’s please for the love of sprinkles act like them.

And that has been my friendly PSA.

Now, let’s talk COOKIES.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! These taste just like pumpkin pie because, well, they’re made with pie crust and pumpkin pie mix for starters. They are SO easy and wonderful if you’re looking for a change of recipe than your regular ol’ pumpkin pie. This would also be a great recipe to save for the holidays for cookie exchanges!

Make ’em, eat ’em, LOVE THEM.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make!

5.0 from 2 reviews
Pumpkin Crumb Pie Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
These Pumpkin Crumb Pie Cookies taste just like miniature pumpkin pies but in COOKIE form! Delicious bites of heaven made easy with shortcut ingredients.
Ingredients
  • 1 pkg (2-count) refrigerated pie crust, at room temperature
  • 2 cups pumpkin pie mix (not plain puree; you want the premade mix in a can)
  • 1 tsp pumpkin pie spice
  • 1 Tbsp maple syrup
  • FOR CRUMB:
  • 1 & ½ cups all-purpose flour
  • ¾ cup old-fashioned oats
  • ¾ cup brown sugar
  • ½ cup butter, melted
  • 1 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 12-cavity standard muffin pans with cooking spray. Set aside.
  2. On a clean, flat work surface, unroll one of the pie crusts. Using a 2" or 3" round biscuit cutter, cut out circles - as many as you can. You may yield less circles if using a larger cutter. I used a 2" cutter. Repeat with the second pie crust and re-roll crusts to cut more if needed. You should get about 36 circles.
  3. Gently flatten a pie crust circle in the palm of your hand to stretch it out slightly. Place into the bottom of a muffin cup and up the sides slightly. Repeat with remaining pie crust circles. Meanwhile, in a medium bowl, whisk together the pumpkin pie mix, pumpkin pie spice and maple syrup. Drop heaping Tablespoonfuls of pumpkin pie mix on top of each pie crust.
  4. To make the crumble, in a medium bowl, whisk together the flour, oats, brown sugar, pumpkin pie spice and melted butter until crumbs form. Drop heaping Tablespoonfuls of crumble on top of each cookie. You will pretty much want to make the muffin cavity flush with the rest of the pan by filling it with crumb.
  5. Bake for approximately 20-25 minutes or until the cookies are golden brown and slightly bubbly. Cool in the pans for about 20 minutes before gently running a butter knife around the edges of the cookie and releasing.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Buttery, spicy, sweet and topped with that glorious crumble, these Pumpkin Crumb Pie Cookies are such a fun twist on pumpkin pie and cookies!

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Want more pumpkin goodness? Check out these pumpkin recipes from the archives!

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays!No-Bake Pumpkin Marshmallow Pie

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd!Pumpkin Spice Sheet Cake

These Pumpkin Spice Candied Nuts are easy, foolproof and taste like fall! You don't want to miss this delicious recipe!Slow Cooker Pumpkin Spice Candied Nuts

Have a super sweet day!

xo, Hayley

Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! A combination of rich, melty chocolate and gooey, buttery caramel together at last in one thick, chewy and utterly perfect cookie!

Right now I’m having a caramel and quesadilla moment. NOT together, FYI.

But for some reason, I am alllll about caramel anything and quesadillas up the wazoo. I just cannot get enough of either.

It’s like I rediscovered them randomly (as if I’d forgotten?) and now am utterly obsessed. I order quesadillas wherever they’re available, and I’ve been cooking up caramel this and caramel that because it’s fall, and fall seems caramel-y. Or caramel seems fall-y? Either way.

So while I won’t be posting any quesadilla recipes anytime soon, I hope you enjoy the influx of caramel recipes. Because I need to finish having my moment, okay?

This recipe is an adaptation of my Deep Dish Caramel-Filled Chocolate Chip Cookies which I made many moons ago. Those cookies were delicious and continue to be one of my Top 10 recipes on my blog which amazes me because they were kind of an afterthought, if I’m being honest.

Recently, I tried to remake them so I could take better photographs, but when I pulled them from the oven, they had spread everywhere and were a wonky deep dish and not pretty. I figured I’d better tweak that recipe to better reflect the modern times. Also, not everyone has a deep dish cookie pan, and I’d hate for ya to have to start a quest to find one (unless, of course, deep dish things are your jam, in which case, carry on).

So I adapted that recipe to make this one: These Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies. A delicious mouthful, if you will, and a MUST make. I know I say that about a lot of recipes on here, but y’all. These cookies are easily one of the best things I’ve ever made. Not even kidding. Even my family, who is usually apathetic about my desserts*, devoured these in no time flat.

*not apathetic in that they think my desserts suck, but more like, they see desserts every day that they’re disenchanted nowadays. Just clarifying! 

This recipe has a couple of fundamental changes to it. First, I use brown butter in this recipe. If you’ve never baked with brown butter before, you must run to the kitchen and make it asap. Brown butter is life-changing! It imparts such a wonderful depth of flavor and nuttiness to whatever it’s made with. The only thing I should say is that you must watch your brown butter carefully while you make it to ensure it doesn’t burn, and you must use real butter, not margarine, in order for it to work.

So brown your butter and cool it for a little bit. Then prepare your dough and refrigerate the whole shebang to set for at least 4 hours, preferably overnight. I know, I know. The whole chilling process cramps your style. I get it. But it is absolutely imperative that you chill the dough or else the cookies will be flat, crispy saucers on the sheet and then you’ll complain and then I’ll have to treat you like a child and ask you if you chilled your dough. So just cut out the whole middle man and chill it, please?

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! While your oven preheats, let the dough come close to room temperature to take the chill off. Then use a big ol’ cookie scoop to get yourself a little dough ball which you’ll fill with a chocolate-caramel candy. For these cookies, I used Dove Caramel Candies because they are flatter and bigger than say, Rolos. You can use whatever kind of chocolaty caramel candy you want, as long as it’s soft and not like, those granny caramel hard candies you get at the bank.

Bake it all up and voila, you have easily one of the best cookie recipes at your fingertips. You’re welcome!

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing!

5.0 from 3 reviews
Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24-26
 
These Brown Butter Caramel-Filled Chocolate Chip Cookies are my FAVORITE cookie recipe! Buttery, nutty, thick, soft and chewy and filled with gooey caramel and chocolate. You'll love this recipe!
Ingredients
  • 2 sticks (1 cup) butter (salted or unsalted; if using salted, omit salt from recipe)
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 24-26 caramel-filled chocolate candies (I used Dove Chocolates), unwrapped
Instructions
  1. In a medium saucepan, add the butter over medium-low heat. Melt the butter, stirring occasionally, until smooth and melted. The butter will start to bubble up and foam, so continue to stir it. Eventually the butter will become darker in color and smell slightly nutty. Stir and cook until amber in color and immediately remove from the heat. Do NOT over-cook! It burns quickly, so keep an eye on it. Cool the butter completely.
  2. In the bowl of a stand mixer, combine the browned butter (including the brown bits in the pan!), brown sugar and sugar and beat with the paddle attachment for about 1 minute or until creamy. Add in the egg, egg yolk and vanilla and beat well. Lastly, add in the baking soda, salt, cornstarch and flour until a soft dough forms. Stir in the chocolate chips.
  3. Cover and refrigerate the dough for AT LEAST 4 hours, preferably overnight. This is mandatory.
  4. Preheat oven to 350 degrees F. Let the dough sit out on the counter while the oven preheats, just so it comes closer to room temperature and isn't so cold. Line 2 baking sheets with parchment paper or silicone liners.
  5. Using a 2-Tablespoon-sized cookie dough scoop, scoop out a ball of cookie dough. Flatten it slightly in the palm of your hand and place one Dove chocolate (or whatever caramel-filled chocolate candy you're using) in the middle. Use your hands to wrap the cookie dough around the chocolate candy. Place on the baking sheet 2" apart.
  6. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets.

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! Buttery, nutty, gooey and rich, these cookies are unforgettable and a must-make on your baking list!

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! Have a super sweet day!

xo, Hayley

*this post contains affiliate links. Thanks for supporting the brands that keep my blog alive!

Energy Cookies

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing!

Labor Day is nearly here, and there are so many directions your holiday could take! Whether you’re taking the boat out to the nearest body of water, throwing a pool party with your kiddos and friends, or taking on the mall for a marathon shopping spree, Labor Day is generally a pretty active day if you think about it! Sure, there’s a lot of lounging around (preferably on said boat with a fruity drink?) but for the most part, people are doing something active. After all, Labor Day usually signifies the end of summer, just before school starts back up again. Why not do something fun?!

If you ask me, I’ll be in the air-conditioning catching up on a juicy novel – that is my idea of a good time! But if you are like most people and prefer to do something fun and active, you may need some kind of pick-me-up in between butterfly strokes or snagging killer deals at the mall. Something that will curb your appetite before someone fires up the grill, or before you finally cave and eat the mall pretzel. Something that’s portable, bite-sized and easy to eat on the go. Something like these Energy Cookies!

These Energy Cookies get their name because they’re packed with good-for-you ingredients that ramp your body up with energy, nutrients and even Omega-3s!

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing! First, these cookies start with Krusteaz Brown Sugar & Oatmeal Cookie Mix for a hearty base. Next, we add in creamy peanut butter for protein which keeps you fuller longer. I also added in coconut oil – a healthy saturated fat – in place of the butter in this recipe. And to spike it with healthful ingredients, I added dark chocolate (rich in antioxidants), almonds (for protein and fiber), and ground flaxseed, which is the richest source of Omega-3 fatty acids (vital for energy production, brain function, and strengthening immunity, to name a few!).

All in all, these Energy Cookies are good tasting and good for you, too! Crunchy, soft, chewy and packed with gooey chocolate, it’s almost hard to believe they’re good for you. But once you snack on one (or two!) and finish your Labor Day festivities, you’ll see just how energizing they are!

Ready to munch on these babies!? Get the recipe for ENERGY COOKIES!

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing! xo, Hayley

In the interest of full disclosure, I am a proud brand ambassador for Krusteaz. I was compensated for this post as part of our partnership, but all opinions are 100% my own. Thank you for supporting the brands that keep my site going!

The Best Soft & Chewy Pumpkin Snickerdoodles

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Attention, pumpkin fans! These Soft & Chewy Pumpkin Snickerdoodles are the best I’ve ever had! Crisp edges, soft and fluffy centers and a warm, aromatic pumpkin flavor throughout!

So I did a thing.

I posted my first pumpkin recipe in August. Mid-August. TODAY. #sorrynotsorry

To be honest, I’m over this whole summer business. I am beyond ready for fall!

Nothing makes me happier than fall and winter. My two favorite seasons for sure. There’s something about wearing the first jacket of the season, pulling on your boots and traipsing through red and orange leaves that makes me feel giddy inside.

And of course, there’s the influx of everything pumpkin spice. Is there anything they haven’t pumpkin spiced? I don’t think so.

So in the spirit of things (and because I do not bode well in this wretched heat), I am posting my first pumpkin recipe today. And I don’t wanna hear about how it’s still summer!know it’s still summer – I went to and graduated from school, thank you – I am aware of my seasons. BUT I am also eager to wear my army green anorak and Doc Martens so LETMEHAVEMYMOMENT.

If you are clutching your bikini in mock horror that I’m posting a pumpkin recipe before Labor Day, bookmark this recipe for a breezy day in September when you feel like succumbing to the pumpkin spice trend. Otherwise, let us pumpkin fanatics have our moment 🙂

So yeah – these snickerdoodles. They’re awesome, I tell ya! Loaded with tons of pumpkin spice flavor, with crisp outer edges and soft and fluffy chewy centers, they’re pretty much perfect. You could totally throw in some chopped pecans or even white chocolate chips for added adornments, but I love them straightforward with cinnamon sugar. Is there anything better?

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! A few notes about this recipe…

  1. This recipe does not have any eggs in it. Eggs are known for adding extra fluff to some cookie recipes, and I didn’t want to make cakey snickerdoodles. So, I eliminated the egg.
  2. Use as much or as little pumpkin pie spice as you’d like. Since we’re only using pumpkin puree, I like beefing these cookies up with as much spice as possible.
  3. Chilling the dough is paramount because we start the dough base with melted butter. Melted butter, as opposed to softened butter, helps give the cookies a chewy texture with crisp edges and eliminates any cakey texture the cookies may adopt had we started with softened butter.

Now if you’ll excuse me, I have an anorak to try on.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! *adapted from my Ultimate Chocolate Chip Cookies recipe

2.0 from 1 reviews
The Best Soft & Chewy Pumpkin Snickerdoodles
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pumpkin Snickerdoodles truly are the BEST! Soft and chewy with crisp edges and pure pumpkin spice flavor. A must-make for fall... or whenever your pumpkin craving strikes!
Ingredients
  • ½ cup (1 stick) butter, melted
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ cup pumpkin puree (NOT pumpkin pie filling!)
  • 1 tsp cinnamon
  • 1-2 tsp pumpkin pie spice (depending on how spicy you like them)
  • 2 tsp cornstarch
  • 1 tsp soda
  • 2 cups all-purpose flour
  • FOR ROLLING:
  • ½ cup sugar
  • 3 tsp cinnamon
Instructions
  1. In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar with the paddle attachment. Cream for about 30 seconds or until combined. Add in the vanilla and pumpkin and beat to combine. Lastly, add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour and beat gently until a soft dough forms.
  2. Refrigerate the dough, covered, for at least 2 hours or until sufficiently chilled. Chilling is mandatory.
  3. Preheat oven to 350 degrees F. In a small bowl, whisk together the sugar and cinnamon. Drop rounded Tablespoon-sized balls of dough into the cinnamon sugar mixture and toss to coat. Place 1-2" apart on a silicone or parchment lined baking sheet.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before dusting with any remaining cinnamon sugar topping.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! These cookies are so plush and fabulous, and I cannot wait for you to try them!

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Have a super sweet day!

xo, Hayley

Triple Chip Cookie Cake

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! It’s MONDAY, so how about we celebrate with this Triple Chip Cookie Cake!? Loaded with white chocolate, semi-sweet chocolate and dark chocolate chips and topped with a buttery chocolate frosting, it’s perfect for any chocolate chip cookie lover!

So I’ll get straight to the point today: if you like pina coladas – I mean – if you like chocolate chip cookies, you absolutely must make this cookie cake! It’s soft, chewy, and filled with triple the chips!

The days of eating cookies with a single chip are long gone. It’s 2016 – up your cookie game!

Allow me to break down the anatomy of this amazing cookie cake:

This is the same recipe as my Ultimate Chocolate Chip Cookies except with a few little tweaks. It’s just like your usual chocolate chip cookie recipe – butter, sugars, vanilla, eggs, flour – and with a couple little differences that make it amazing. Things like: adding an extra egg yolk for moisture and richness. Adding in cornstarch to make these fluffy and chewy without being cakey. And of course, triple the chips, DUH.

For this cookie cake, I love using Guittard Chocolate Chips. It’s local to Sacramento (it’s made in the Bay Area of California) and I find that when you’re making a chocolate chip-based recipe, why not splurge for the highest quality chocolate chip you can find? I prefer Guittard, but if you can’t find it, I also love Ghirardelli!

Blend everything together and stir in your chips, then press it into the greased pan. For this, I used a greased round springform pan, but you can absolutely use a round pie pan if you don’t have a springform pan!

Once it’s baked, golden and utterly perfect, you’ll ramp it up a notch with a glossy and rich chocolate frosting and a little sprinkling of miniature chocolate chips.

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! And voila! All that’s stopping you from face-planting a gigantic cookie is willpower. Or if you’re like me, you’ll just face-plant it anyway because willpower is not in your vocabulary.

Now who’s ready to face-plant?

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless!

5.0 from 2 reviews
Triple Chip Cookie Cake
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Triple Chip Cookie Cake is so delicious, moist and chewy and PACKED with triple the chocolate chips!
Ingredients
  • ¾ cup butter, at room temperature
  • 1 cup brown sugar
  • ½ cup sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • ½ cup semi-sweet chocolate chips (I like Guittard, but Ghirardelli works too!)
  • ½ cup dark chocolate chips
  • ½ cup white chocolate chips
  • FOR FROSTING & TOPPING:
  • ¼ cup butter, at room temperature
  • 3 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2-3 Tbsp heavy cream or milk
  • 1 cup powdered sugar
  • Miniature chocolate chips, for garnishing
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" springform pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until blended, about 1 minute. Add in the egg, egg yolk and vanilla and beat until combined. Lastly, add in the salt, baking soda, cornstarch and flour and beat until a soft dough has formed. Fold in the chocolate chips.
  3. Press the mixture into the prepared pan in an even layer. Bake for approx. 20-25 minutes or until the top is light golden brown and the center appears mostly set. If it's still gooey looking, that's okay - you do not want to over bake. But if it's sloshing around in the pan, bake it for another 5-10 minutes if needed. Cool in the pan completely, then gently release the cookie cake from the pan.
  4. To make the frosting, in a large bowl, beat together the butter, cocoa powder and vanilla until smooth. Add in the powdered sugar and cream and beat until smooth and creamy. Pipe around the perimeter of the cookie cake and immediately top with a sprinkling of mini chocolate chips or chocolate sprinkles. Serve!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Gooey, chocolaty, soft and chewy, this cookie cake is for serious chocolate chip cookie fans only!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Have a super sweet day!

xo, Hayley

Related Posts Plugin for WordPress, Blogger...