Tag Archives: averie cooks

Baking With Nutella – Soft And Chewy Nutella White Chocolate Chip Cookies

31 Aug

Ok, I’m just going to say it – I LOVE NUTELLA. I love it on a waffle, on toast, on an apple – but most of all I love it on a spoon right from the jar. It is chocolatey, smooth, and amazing, and before I discovered this recipe for Soft And Chewy Nutella White Chocolate Chip Cookies, I thought that there was NO WAY Nutella could get any better – but I was wrong. The pairing of Nutella with butter, sugar, flour, and yes- more chocolate – is a recipe for delicious success! Check out how I created these gooey, delicious cookies:

Soft and Chewy Nutella White Chocolate Chip Cookies
(Recipe Courtesy of Averie Cooks)

YIELD: 11 large cookies
PREP TIME: 15 minutes
COOK TIME: about 9 minutes
TOTAL TIME: about 3 hours, for dough chilling

Ingredients:
1/2 cup unsalted butter, softened (1 stick)
heaping 1/3 cup Nutella (stir well before adding)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

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So – I went ahead and made a double batch of these – because twice as many cookies is always better, right?

2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

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Oh hello Nutella dough!

3. Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.

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 In go the chocolate chips (yum)

4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.

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  Dough balls – before and after chilling

5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

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7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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I can’t even look straight at this – it’s too glorious. Warm, gooey center with melty chocolate chips…this is heaven!

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I really enjoyed making these – it’s a nice break from normal chocolate chip cookies, something a little different and a LOT delicious. The Nutella doesn’t overwhelm the cookie, but you can definitely taste it. If you don’t eat them all right out of the oven, I recommend you warm them up a bit before eating – it just makes them that much better (trust me!)

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Loaded M&M Oreo Cookie Bars = Cookie Heaven

26 Jul

What is better than cookies? Well, not much if you ask me – but I would say one thing that’s better than cookies is MORE COOKIES. I’m thinking like a cookie bar with cookies baked inside – now that’s basically perfection for a cookie lover like myself. I had saved the recipe for these loaded Oreo M&M cookie bars a while ago – and now that I have made them, I have no idea why I waited so long – as they were easy, tasty – and did I mention – cookie in cookie?

Loaded M&M Oreo Cookie Bars
(Recipe Courtesy Of Averie Cooks)
Yield: 8×8 pan (9-12 generous squares)
Prep Time: 5 min
Cook Time: 20-25 min
Total Time: 30 min

Ingredients
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo Cookies, coarsely chopped (I used Oreo Chocolate Birthday Cake Sandwich Cookies
about 1/2 cup M&M’s (I used plain, use your favorite flavor or other chopped candy)

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Ingredients = assembled. Let’s bake.
Oh – and – I’m making a double batch. Because, well – why NOT?

Directions
-Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
-Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

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-Add the flour and stir until just combined, don’t overmix.

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-Stir in the Oreos.

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-Turn batter out into prepared pan, smoothing the top lightly with a spatula.
-Evenly sprinkle the M&Ms over the top, lightly pressing them down with your finger or a spatula.
-Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter.

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-Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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NOTES: I decided to add some M&M’s into the batter too (in addition to putting them on top). I used peanut M &M’s – which tasted great but was kind of messy when it came to cutting them – the candy kinda fell apart – so I would recommend plain using plain or even mini M&M’s instead

In the original recipe, she states that you can really use anything – any cookies or mix in’s – so it might be fun to experiment with these – mini peanut butter cups and peanut butter oreos, chips ahoy cookies and cut up snickers…I could go on and on – but you get the idea. No matter what you use they will turn out delicious!

 

Triple Peanut Butter = Triple the YUM

11 Aug

I am grateful for the slightly cooler weather upstate NY has been experiencing over the past week – it has inspired me to get in the kitchen and do some baking! Getting ready for fall with these Pumpkin Chocolate Chip Cookies was fun, and it made me want to bake some more…hmm…but what to make? Maybe I should try something new…

I am ALWAYS on the lookout for new recipes, and this one for Triple Peanut Butter Monster Cookie Bars from Averie Cooks (one of my fave baking blogs!) immediately caught my eye – my BFF from high school LOVES Peanut Butter – so much so that she eats it with any and every dessert. Hopefully, the TRIPLE peanut butter in these bars will be enough to satisfy her PB cravings!

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My best friend (and Maid Of Honor!) Gina and I share a love of girly movies, bright nail polish, chocolate, baked goods, late night shopping trips, and, of course – PEANUT BUTTER!

Triple Peanut Butter Monster Cookie Bars
Yield: one 8×8 pan, 9 to 12 generous squares
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
-1/2 cup unsalted butter (1 stick), melted
-1 large egg
-1 cup light brown sugar, packed
-1 tablespoon vanilla extract
-heaping 1/2 cup creamy peanut butter
-1 cup all-purpose flour
-1 cup Peanut Butter M&Ms (or your favorite variety)
-3/4 cup semi-sweet chocolate chips
-1/2 cup Reese’s Peanut Butter Chips
-1/3 cup Heath Bar Toffee Bits

PB Bars Ingredients
Don’t these ingredients look amazing? Peanut Butter, butter, sugar, and tons of CANDY – can’t WAIT to throw these together!

Directions:
1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4. Add the peanut butter and whisk or stir until smooth and incorporated.
5. Add the flour and stir until just combined, don’t overmix.
6. Add all remaining add-ins and fold to incorporate.
7. Turn batter out into prepared pan, smoothing the top lightly with a spatula. I like to strategically place a few M&Ms on the top of the batter for a nice visual effect.
8. Bake for about 25 minutes, or until top is set. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

This recipe is all about using up what’s in your pantry – if you have butterscotch chips, or chocolate chunks, or peanuts – feel free to toss them in there! I personally followed the recipe as written, but added dark chocolate peanut M&M’s instead of the peanut butter ones – I wanted to add a bit of “crunch” to the bars with the peanuts

PB Bars Batter

I am pretty sure there is more candy here than actual cookie batter (which is no problem in my book!)

PB Bars Baked

Here is the finished product – doesn’t it look great? Smells even better…

PB Bars Close Up

Triple Peanut Butter = triple the drool, triple the tastiness, triple the YUM!

The bars turned out great – dense, gooey, and tons of different tastes going on – you get the crunch from the peanuts, a hit of chocolate from the chips, and an occasional burst of peanut butter from the Reese’s chips. There was a slight PB flavor to the bars, but it was not overpowering, which I appreciated

I can’t wait to share these with my BFF…something tells me there won’t be any leftovers for my husband (sorry babe!)