Cookies and Bars

The Best Salted Chocolate Chip Cookies

The Best Salted Chocolate Chip Cookies by Wood and Spoon Blog. These easy chocolate chip cookies have chewy insides and crisp edges. The addition of flaked salt balances the sweet making these dark chocolate chunk cookies the perfect recipe ever. Find out how to make them on thewoodandspoon.com

Naming anything as “the best” is usually a tall order. Claiming to have the best salted chocolate chip cookies? Well, you’re basically begging for a challenge. Today, however, I’m sharing my absolute FAVORITE rendition of the most classic dessert. They’re chewy, not too chocolatey, and have just the right amount of salt. These are, in fact, the best salted chocolate chip cookies.

Lot’s of “best ever” cookies have been around the block. For years, my go-to was Tara O’Brady’s cult favorite, and before that, the classic Tollhouse. Then there was Jacques Torres’ that require a 24-hour rest and Sarah Kieffer’s pan-banging cookies. And who could forget the Instagram famous chocolate chip shortbread from Alison Roman? With so many cookie recipes on the block, did we really need another one? Turns out, the answer is YES.

The Best Salted Chocolate Chip Cookies by Wood and Spoon Blog. These easy chocolate chip cookies have chewy insides and crisp edges. The addition of flaked salt balances the sweet making these dark chocolate chunk cookies the perfect recipe ever. Find out how to make them on thewoodandspoon.com

Salted Chocolate Chip Cookies

I adore these salted chocolate chip cookies, and I believe they are a best of all of my favorite cookies. For this recipe, you have the ease of the Tollhouse cookie and the chew of the O’Brady cookie. You have the crinkled edge and slightly underdone insides of Sarah’s cookie, and the salt from Alison’s. These cookies, with their chewy insides, crisp edges, and perfect balance of salt are my idea of a perfect cookie, and that’s 100% why they’re categorized under “BEST EVER” in my book.

The Best Salted Chocolate Chip Cookies by Wood and Spoon Blog. These easy chocolate chip cookies have chewy insides and crisp edges. The addition of flaked salt balances the sweet making these dark chocolate chunk cookies the perfect recipe ever. Find out how to make them on thewoodandspoon.com

Making the Cookies

To make them, we start by creaming room temperature butter with two kinds of sugar. I opted for a higher proportion of brown sugar to add extra chew and more flavor. Next come eggs and plenty of vanilla extract. After the dry ingredients stir in, we chop up chocolate. Here, you have a little freedom. If you’re the person who looks forward to chocolate-less pieces of cookie, you can add in closer to 6 ounces of chopped chocolate. If you’re a more is more kind of a person, add a more generous portion of 8 ounces. Finally, the cookie dough rests (nod to Jacques!) for 24 hours before baking.

The Best Salted Chocolate Chip Cookies by Wood and Spoon Blog. These easy chocolate chip cookies have chewy insides and crisp edges. The addition of flaked salt balances the sweet making these dark chocolate chunk cookies the perfect recipe ever. Find out how to make them on thewoodandspoon.com

The key to these cookies is slightly underbaking them. Once you see that the edges are set and barely bronzing, remove the cookies from the oven. Don’t wait for the tops to be brown; this will ensure the perfect chew throughout. The second key is a finish of salt. Here, I typically opt for flaked salt which adds visual appeal and the right amount of saltiness. Check out speciality grocery stores to find some.

I hope you guys give these cookies a chance in your repertoire of cookies. Happy baking y’all!

The Best Salted Chocolate Chip Cookies by Wood and Spoon Blog. These easy chocolate chip cookies have chewy insides and crisp edges. The addition of flaked salt balances the sweet making these dark chocolate chunk cookies the perfect recipe ever. Find out how to make them on thewoodandspoon.com

If you like these salted chocolate chip cookies you should try:

Shortbread Cookies
Easy Chewy Brownies
Healthyish Chocolate Chip Cookies
Vegan Chocolate Chip Cookies

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Best Ever Salted Chocolate Chip Cookies

These are the best salted chocolate chip cookies EVER. With chewy insides and crisp edges, these chocolate chunk cookies are easy and delish!

  • Author: Kate Wood
  • Prep Time: 10
  • Total Time: 120
  • Yield: 24
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ½ cup sugar
  • 11/2 cups light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 23/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 68 ounces 72% chocolate, chopped 
  • 3 tablespoons flaked sea salt

Instructions

  1. In a large bowl, cream together the butter, sugar, and brown sugar on medium speed until smooth and fluffed, about 2 minutes. Add the eggs and vanilla extract and stir on medium until smooth.  Add the flour, baking soda, and salt, stirring on low until combined. Add the chocolate. If you like an intensely chocolate cookie, use the full 8 ounces. If you like the occasion doughy bite, stick to 6 ounces. Stir in the chocolate and allow the dough to rest. I like to go ahead and scoop out large cookie scoops (3 tablespoon sized) balls of dough and refrigerate them covered for about 45 minutes. If you’d prefer, cover the bowl and refrigerate the dough in one bowl for at least 2 hours.
  2. When ready to bake, preheat the oven to 350 degrees and space out the 3 tablespoon-sized mound of dough at least 2” apart on a sheet pan. You will bake these in batches. Bake in the preheated oven for 11 minutes or until the edges are barely set and the insides still looks slightly underdone. Remove from oven and immediately sprinkle with the flaked salt, if desired. Enjoy once cooled slightly. 

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Tie Dye Macarons

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

Treats like these tie dye macarons remind me how fun it is to create. Anyone else totally in it for the DIY? Personally, I have long been the girl who loves to make things with her two hands. Whether it’s a latticed pie or a homemade quilt, I find so much satisfaction in having done it myself. In today’s post, arts and crafts time meets the kitchen with these macarons. Let’s talk about them!

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

Over the past few years, there have been a number of crafty baked goods on this site. I mean, baking IS a craft, right? But some treats really take it to the next level. ( Sugar cookie pops, royal icing transfers, or homemade sprinkles, anyone?) Today’s recipe for tie dye macarons definitely falls into the artsy realm. I started testing this recipe for Aimee’s tea party we hosted a few weeks ago, and they were beloved. Even my boys couldn’t get enough of them! So today I get to give you the ins and outs on these fun and colorful cookies.

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

Tie Dye Macarons

Making homemade macarons is not for the faint of heart. They require a good deal of precision, time, and effort. Still, the reward of delicate and colorful French cookies is more than enough to get many of us in the kitchen. These tie dye macarons come together like any other recipe. Instead of coloring the batter one single color, we divide it in three and mix up three colors. As the three batters combine in the piping bag, a swirled tie dye effect comes out in the cookie shells. The cookies retain their color and swirl as they bake, and the end result is delightful!

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

Give yourself plenty of time when planning for these tie dye macarons. They always take a bit longer than I think they will, and the process is not to be rushed. Thankfully, the cookies keep well at room temperature for days; you can even put them in the freezer! For more on making macarons, check out my other macarons recipes here. Give these cookies a try and let me know what you think! Happy Friday and Happy Baking!

Tie Dye Macarons by Wood and Spoon blog. This is a simple tutorial for colorful swirled macarons. Learn how to make homemade French macarons with a simple buttercream filling. The recipe and tutorial with photos is here on thewoodandspoon.com !

If you like these tie dye macarons you should try:

Pastel Lofthouse Cookies
Chocolate Cutout Cookies
Vegan Funfetti Cookies
Marbled Sugar Cookies

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Tie Dye Macarons

Learn how to make colorful homemade tie dye macarons with a simple vanilla cream cheese buttercream filling.

  • Author: Kate Wood (adapted from Tessa Huff)
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 120
  • Yield: 36 Cookies
  • Category: Dessert

Ingredients

For the macaron shells (recipe adapted from Tessa Huff):

  • 11/4 cups plus 1-1/2 tablespoons (158 gm) almond flour
  • 11/4 cups (158 gm) powdered sugar
  • 105 gm egg whites (from 3 or 4 eggs)
  • ½ cup (100 gm) granulated sugar
  • Food coloring, 2-3 colors

For the frosting:

  • 4 ounces room temperature cream cheese
  • 2 ounces room temperature unsalted butter
  • 2 cups powdered sugar
  • Pinch of salt
  • ½ teaspoon clear vanilla extract

Instructions

To prepare the macarons:

  1. Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
  2. In a food processor, combine the almond flour and confectioner’s sugar and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
  3. In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
  4. Using a kitchen scale (precision really matters here!), divide the eggs whites evenly among 3 different bowls. Divide the dry ingredients in thirds as well, adding 1/3 to each bowl of meringue. Add 2-3 drops of food coloring to each bowl ( I used pink, blue, and yellow) and begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava. Repeat this process with the remaining two bowls of meringue.
  5. Begin filling the prepared piping bag with the macaron batter. Fold back the top of the bag, and, laying it flat-ish, scrape about ½ of the first color meringue mixture into the bag. Top with the second and third colors. Unfold the bag and squeeze the mixture toward the tip, squeezing out a bit to discard until the colors start swirling in. Holding the bag straight down, pipe the macarons. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s), refilling your bag as needed. Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
  6. Preheat the oven to 325 degrees with a rack in the center position.
  7. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
  8. Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare the filling and finish the macarons:

  1. When ready to fill the macaron shells, combine the cream cheese, butter, salt, sugar, and vanilla in a large bowl with a hand mixer on medium speed until smooth, about 30 seconds to a minute.
  2. Match each macaron shell with another shell of the same size. Pipe a small round of the cream mixture on one half of each match leaving a small 1/8” border around the shell so the cream doesn’t squish all the way out of the sides. Sandwich the frosting with the other shell and allow the macarons to firm up  prior to enjoying.

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Strawberry Shortbread Cookies

Strawberry Shortbread Cookies by Wood and Spoon blog. These are simple buttery cookies with bits of dried strawberries throughout. A while chocolate drizzle finishes off the crisp cookies that make a terrific treat to go with coffee or tea! Find out how to make freeze dried fruit cookies on thewoodandspoon.com

The other day, I found myself googling, “What are the dog days?” Unknowingly, the term had registered in my brain, and even though I couldn’t fully define what it meant, I knew I was living it. It turns out, I was partially right. The dog days, according to Merriam-Webster, is the hottest period of the year, usually between July and August, and it has also become synonymous with a general sense of sluggishness. Can anyone relate?

Strawberry Shortbread Cookies by Wood and Spoon blog. These are simple buttery cookies with bits of dried strawberries throughout. A while chocolate drizzle finishes off the crisp cookies that make a terrific treat to go with coffee or tea! Find out how to make freeze dried fruit cookies on thewoodandspoon.com

We’ve been doing all sorts of things to keep the dog days at bay: swimming, beaching, frozen cocktails, and even a fairly elaborate collection of sprinklers. We’ve made no-churn ice cream, taken rides in inner tubes, and cranked our outdoor fan up to high, but so far, not much has protected us from the muggy sleep cloud formally known as an Alabama Summer. One would think that after nearly 20 years in the south I would be used to it, but I’m just not sure one can ever acclimate to 100 degrees temperatures when there’s a toddler crawling on your lap.

Strawberry Shortbread Cookies by Wood and Spoon blog. These are simple buttery cookies with bits of dried strawberries throughout. A while chocolate drizzle finishes off the crisp cookies that make a terrific treat to go with coffee or tea! Find out how to make freeze dried fruit cookies on thewoodandspoon.com

To beat the heat, we’ve been having fun doing some indoor things too, like the tea party Aimee and I threw for her classmates last week. We made lemonade punch, macarons, and these little strawberry shortbread cookies, and it was as precious as it was delicious. We loved this recipe so much that I have decided to share it with you today!

My favorite go-to shortbread cookies recipe has become a sleeper hit on this site. So many of y’all love them! When the idea of a fruity shortbread cookie came to mind, I knew we could start safely with my original recipe. Here, butter, sugar, brown sugar serve as the basis for a buttery, melt-in-your-mouth cookie. Freeze-dried strawberries add flavor and texture, and a white chocolate drizzle makes them extra sweet. The cookies can be made ahead and the dough only takes minutes to put together. Talk about a win-win!

Strawberry Shortbread Cookies by Wood and Spoon blog. These are simple buttery cookies with bits of dried strawberries throughout. A while chocolate drizzle finishes off the crisp cookies that make a terrific treat to go with coffee or tea! Find out how to make freeze dried fruit cookies on thewoodandspoon.com

If you’re looking for a summery recipe requiring little effort, look no futher than these strawberry shortbread cookies. Happy baking!

If you like these strawberry shortbread cookies you should try:

Shortbread Cookies
White Chocolate Ganache Shortbread
Citrus Shortbread Cookies
Brownie Shortbread Bars
Strawberry Rhubarb Crumb Bars

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Strawberry Shortbread Cookies

These strawberry shortbread cookies are loaded with bits of dried strawberries and topped with a white chocolate drizzle!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 40
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 13/4 cups all-purpose flour
  • ½ cup cornstarch
  • 1/8 of salt
  • ¾ cup finely chopped freeze-dried strawberries (dried raspberries also work well!)
  • ½ cup white chocolate chips

Instructions

  1. Cream together the butter, brown sugar and sugar just until barely combined. Scrape the sides of the bowl and add the flour, cornstarch, and salt. Mix just until barely combined, adding the strawberries at the end. Dump the dough out onto a clean work surface and bring the dough together into a ball with your hands. Roll it out into a log about 1-1/2-2” thick and wrap in plastic wrap. Refrigerate the dough for two hours or overnight if desired.
  2. When ready to bake preheat the oven to 350 degrees. Slice into ¼-1/2” thick slices and place 2” apart on a baking sheet lined with parchment paper. Bake in the preheated oven for about 18-20 minutes or until the edges are golden brown and the centers are set. Allow to cool.
  3. Gently melt the white chocolate in a microwave safe bowl in 20 second increments, stirring regularly to keep the chocolate from seizing. Use a piping bag or a fork to drizzle the white chocolate onto the cookies, allowing it to set prior to enjoying!

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No-Churn Half Baked Ice Cream

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

This is a treat yourself situation. It’s a cool-down, sweeten-up kind of a moment that is perfect for these summer days. With June in full swing, I thought it was high time we dipped our toes tastebuds into a frozen treat that would be delicious now and all year long. With that, I give you a riff on one of my all-time store-bought favorites: a no-churn half baked ice cream!

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

Have you had Ben & Jerry’s Half Baked Ice Cream? Aside from their oatmeal cookie chunk ice cream that I recreated a few years ago, their half baked flavor is by by far a winner. With swirls of chocolate and vanilla ice cream, cookie dough pieces, and bits of brownies, it’s a homerun for anyone who is loves their cookies and brownies served a la mode. This homemade version is no-churn in order to keep prep time down to a minimum., and honestly, it’s dangerously easy and delicious. Let me tell you how to make it.

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

To make this no-churn half baked ice cream, we start with the brownie pieces. First, start by preparing the small batch brownies in a loaf pan. Next, use butter, brown sugar, and loads of mini chocolate chips to make an eggless cookie dough. Once the brownies have cooled and crumbled, prepare the ice creams. Whip a half of a can of sweetened condensed milk with vanilla extract and heavy whipping cream until it turns thick and fluffy. Then, combine the remaining condensed milk with cocoa powder and more whipping cream, mixing until cloud-like. Finally, dollop the two mixtures together in your prepared pan, and place it in the freezer to firm up.

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

This no-churn half baked ice cream is a fun summer baking project, and it’s a great way to get kids involved in the kitchen, too! If you’ve been looking for a recipe to enjoy this week, I hope you’ll give it a try. Let me know what you think and happy (half) baking!

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

If you like this no-churn half baked ice cream you should try:

No-Churn Coffee Cookie Dough Ice Cream
No-Churn Mocha Brownie Fudge Ice Cream
Cookie Dough Truffles
Brown Sugar Cookie Dough and Cone Ice Cream
Brownie Ice Cream Sandwiches
Brownie Batter Cake

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No-Churn Half Baked Ice Cream

This no-churn half baked ice cream features swirls of vanilla and chocolate ice cream, cookie dough bits, and brownie pieces!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 6 Hours
  • Yield: 1 Quart
  • Category: Dessert

Ingredients

For the brownies:

  • ¼ cup unsalted butter, melted
  • ½ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • 3 tablespoons cocoa powder
  • ¼ teaspoon salt
  • ¼ cup mini chocolate chips

For the cookie dough:

  • ¼ cup unsalted butter, at room temperature
  • 1/3 cup brown sugar, packed
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • 6 tablespoons all-purpose flour
  • ½ cup mini chocolate chips

For the ice cream:

  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream, divided
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder

Instructions

To prepare the brownies:

  1. Preheat the oven to 300 degrees Farhenheit. Line an 8”x4” loaf pan with aluminum foil and lightly grease with baking spray. Set aside. 
  2. In a medium-sized bowl, stir together to butter and sugar. Add the egg and vanilla extract, stirring until smooth. Add the flour, cocoa powder, and salt, stirring just until almost combined, and then fold in the mini chocolate chips. Spoon the batter into the prepared pan and baking about 20 minutes or until a toothpick inserted comes out just barely clean. Set aside to cool completely.

 

To prepare the cookie dough:

  1. In the meantime, prepare the cookie dough. In a medium-sized bowl, cream together the butter, brown sugar, sugar, and salt. Add the vanilla and milk, stirring until combined. Add the flour and chocolate chips, stirring just until the dough comes together into little clumps. Set aside covered in the fridge until ready to assemble ice cream. 

To prepare the ice cream:

  1. Crumble about half of the brownies into small doughy bits. You can use more if you’d like, but I find using about half of the brownies is enough.
  2. In a large bowl, combine 7 ounces (about half of the can) of sweetened condensed milk with the vanilla extract and 1 cup of the heavy whipping cream. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the cookie dough nibs. Set aside.
  3. In a separate bowl, combine the remaining 7 ounces of sweetened condensed milk with the remaining 1 cup of whipping cream and the cocoa powder. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the brownie pieces. Begin spooning alternating scoops of the vanilla and chocolate ice creams into a 8”x4” loaf pan or another freezer-safe container. Once all of the ice cream has been put into the pan, cover with a piece of foil and allow to freeze until solid, about 6 hours or overnight. Enjoy!

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Chewy Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

Cookies don’t always get the credit they deserve. When it comes time for celebrations, big days like birthdays and weddings, retirements parties and grand openings, cakes are the go-to dessert that people can’t get enough of. But even though cake gets most of the glory, cookies are the comfort favorite that, for many people, smell and feel and taste like home. Today, Brett and I are celebrating 9 years (!!!) of marriage, and to honor our special day, I’m sharing a special over-the-top recipe: chewy peanut butter Oreo cookies.

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

We’ve talked about Brett and I’s wedding before. Remember? I’m the crazy person who decided to make their own wedding cake. But as I came across our wedding photos the other day, I was reminded that it wasn’t the cake that was the highlight of the dessert show; it was the cookies. My caterer had the idea of serving warm (and I mean FRESH from the oven) chocolate chip cookies with little jars of chocolate milk. It was the single most talked about bite of food on our very delicious day, and I love memories of Brett and I eating leftover ones in the car on the way to our hotel. Cookies, even without all the piped details, stacker tiers, and fancy fillings, are the thing people love to remember.

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

These chewy peanut butter Oreo cookies are likely to be a new favorite in our house. Each cookie is soft and fluffy with just the right amount of chew. The peanut butter comes through well but without being overpowering, and the little chunks of chocolate sandwich cookie add a discrete flavor that would be hard to pick up on if you couldn’t see the dark flecks throughout.

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

Making the cookies:

To make these cookies, we start with the fats. Peanut butter and unsalted butter come together with brown sugar and regular granulated sugar, just until smooth. The egg and vanilla are stirred in next, and the dry ingredients follow. For the Oreos, I opted to roughly chop them by hand so that most of the pieces were 1/8-1/4″ in size. A few smaller and larger pieces are great for added texture in the cookies. Although the dough feels dry, it’s plenty moist enough to pack into large round balls before baking until set.

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

If you happen to be celebrating today, I hope you’ll consider making these chewy peanut butter Oreo cookies. They are a crowd pleaser that tons of people are sure to enjoy. Happy Wednesday and Happy Baking!

If you like these chewy peanut butter Oreo cookies you should try:

Cookies and Cream Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk
Peanut Butter Chocolate Chunk Cookies
Peanut Brittle Cookies


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Chewy Peanut Butter Oreo Cookies

These chewy peanut butter Oreo cookies are loaded with chocolate sandwich cookies and salty peanut butter flavor!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 16
  • Category: Cookies

Ingredients

  • ¾ cup creamy peanut butter
  • ½ cup unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 11/4 cups roughly chopped chocolate sandwich cookies (about 12 Oreos)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with a piece of parchment. Set aside.
  2. In a large bowl, beat together the peanut butter and butter until combined and smooth, about 1 minute. Add the brown sugar and sugar, stirring on medium to cream, about 1 minute. Add the egg and vanilla extract and stir to combine. Scrape the sides of the bowl. Add the flour, baking soda, and salt, stirring on low to combine. Slowly stir in the sandwich cookie pieces just until combined.
  3. Use a large cookie scoop to portion our 3 tablespoon-sized balls of dough. The dough is crumbly- feel free to pack balls with your hands and gently press down to barely flatten them into puck shapes. Bake the cookie dough in batches spread out 2” apart on the prepared pan for about 10-11 minutes in your preheated oven. The cookies won’t be browned on the top. Allow the cookies to set and cool almost to room temperature before removing from pan. Enjoy!

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Sweet and Salty Crispy Rice Treats

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

I know we get fancy here sometimes. There’s rich flourless chocolate cakes, latticed pies, budinos, and bruleed ice creams. We make braided babkas, fruit-topped tarts, and stacked mini cakes without blinking an eye, but at the end of the day, most of us go back to a few recipes are the simple, comforting, and taste like home. That looks different for all of us, but today, I’m excited to share one of the recipes I go to time and time again: these sweet and salty crispy rice treats. You won’t even believe how easy (and delicious!) these are.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

For most of us who grew up on the processed foods of the 90’s, rice krispie treats are about as nostalgic as it gets. Although my love affair with these marshmallow and butter-laden bars began early, it has really been in more recent years that they have become such a staple in my home. A dear friend of mine started bringing different varieties of these little treats to just about every social function we went to, and since then, they have become so synonymous with her in my mind that they are now on repeat in our kitchen. I even ended up including my favorite rendition (today’s recipe!) in my new book, Her Daily Bread. The best foods are like that- they don’t just taste good going down, they feed your heart too.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

How to Make Them

Making these sweet and salty crispy rice treats is a cinch, but easier if you know how to brown butter. I wrote a post on just that a few years ago, and if you haven’t started regularly including brown butter in your baked goods, now is the time. Another special ingredient here is honey graham cereal. I know that sounds a little crazy, but that small addition packs a huge punch of flavor. And the final special ingredient, a heavy hand of salt, makes these treats downright addictive- just one bite simply won’t do.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

So give these sweet and salty crispy rice treats a shot! They are incredibly easy, and I can almost promise that anyone who tries them will be begging for the recipe. You can find this recipe (and 51 others!) in my new book, Her Daily Bread which was published at the end of last year. It’s a daily devotional with loads of stories about how the things in our kitchen, homes, relationships, and more feed our lives in meaningful ways. If haven’t already purchased a copy, you can find a few links to the book here! As always, thank you for supporting my book and efforts that make recipes like these sweet and salty crispy rice treats possible. I just love y’all! Happy Tuesday and Happy Baking!

If you like these sweet and salty crispy rice treats you should try:

Crispy Millionaire Bars
Oatmeal Cream Pie Ice Cream Sandwiches
Monster Cookie Bars
Brownie Shortbread Bars

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Sweet and Salty Crispy Rice Treats

These simple crispy rice treats are flavored with browned butter, honey graham cereal, and a pint of salt- truly, the easiest tasty treat!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: Serves 16
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, diced
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (16 ounces) bag mini marshmallows, divided
  • 21/2 cups Golden Graham cereal, crushed into large bits
  • 41/2 cups Rice Krispies cereal

Instructions

  1. Lightly grease a 9×13” pan and set aside. In a large stock pot over low heat stir the butter until melted. Continue stirring regularly. It will begin to sizzle and foam slightly before little golden bits start forming on the bottom of the pan. Continue stirring or whisking until the butter has browned. You’ll know it’s done when there are golden flecks throughout the butter and you notice a sweet, nutty fragrance. Immediately remove from heat and add the salt and vanilla, stirring carefully. Add all but about 1 cup of the marshmallows and stir over low heat until they’re melted completely. Add the remaining marshmallows with the two cereals and stir just until combined. Turn the mixture out into the prepared pan and use the butter wrapper or a clean, lightly greased hand to pat the krispies flat in the pan. Allow to cool completely prior to cutting and enjoying!

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No-Churn Peppermint Cookie Ice Cream

No-Churn Peppermint Cookie Ice Cream by Wood and Spoon blog. This is a recipe for no-churn vanilla ice cream loaded with crushed peppermint candy cane and Oreo cookies. The end result is a mint cookie ice cream that can be made in less than 5 minutes with no ice cream maker! This ice cream is perfect around the holidays and can be made easily. Find the recipe on thewoodandspoon.com!

I know, I know- it’s DECEMBER. “Why on earth is this crazy woman sharing a no-churn peppermint cookie ice cream recipe?” In our house, ice cream is supreme, and mint Oreos are a favorite. This simple frozen treat is one all of my people enjoy, and I hope it becomes one of yours too.

No-Churn Peppermint Cookie Ice Cream by Wood and Spoon blog. This is a recipe for no-churn vanilla ice cream loaded with crushed peppermint candy cane and Oreo cookies. The end result is a mint cookie ice cream that can be made in less than 5 minutes with no ice cream maker! This ice cream is perfect around the holidays and can be made easily. Find the recipe on thewoodandspoon.com!

But first, let me just tell you that this has been such a special week. Truly. Last week’s release of my first book, Her Daily Bread, found me on the receiving end of SO. MUCH. LOVE. I was over the moon for all of the encouragement, and so many of the heartfelt texts, emails, and DMs had me in tears. Her Daily Bread is truly an outpouring of my heart, and it means the world to see so many people embracing it as such. We won’t talk about the book on this site forever, but I just couldn’t let the moment pass without saying thank you.

No-Churn Peppermint Cookie Ice Cream by Wood and Spoon blog. This is a recipe for no-churn vanilla ice cream loaded with crushed peppermint candy cane and Oreo cookies. The end result is a mint cookie ice cream that can be made in less than 5 minutes with no ice cream maker! This ice cream is perfect around the holidays and can be made easily. Find the recipe on thewoodandspoon.com!

In addition, Christmas is just around the corner! My kids have been out of school for a few days now, and I have enjoyed doing all the fun Christmassy stuff: cookie decorating, movies, crafts, and way too much Pentatonix. My kids love to get in the kitchen with me almost as much as they enjoy eating the fruit of that labor, and, as a result, this no-churn peppermint cookie ice cream has been made twice this month. A favorite in our house, this simple frozen dessert is a go-to when our pantry is overflowing with candy canes and cookies from class parties and gift baskets. If you like peppermint and ice cream, this one will definitely be a winner for you.

I hope the next few days are full of the good stuff: rest, joy, and lots of no-churn peppermint cookie ice cream. Don’t forget to slow down long enough to enjoy every bit of it. Merry Christmas to you all!

No-Churn Peppermint Cookie Ice Cream by Wood and Spoon blog. This is a recipe for no-churn vanilla ice cream loaded with crushed peppermint candy cane and Oreo cookies. The end result is a mint cookie ice cream that can be made in less than 5 minutes with no ice cream maker! This ice cream is perfect around the holidays and can be made easily. Find the recipe on thewoodandspoon.com!

If you like this no-churn peppermint cookie ice cream you should try:

Mint Brownie Ice Cream Cake
No-Churn Peanut Butter Caramel Ice Cream
Peppermint White Chocolate Cheesecake
Peppermint Brookies

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No-Churn Peppermint Cookie Ice Cream

This no-Churn Peppermint Cookie Ice Cream is loaded with crushed candy canes and chocolate sandwich cookies and can be made in less than 5 minutes without an ice cream machine!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 360
  • Yield: 1 Quart
  • Category: Dessert

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1/2 cup finely crushed candy canes or peppermints
  • 11/4 cups crushed chocolate sandwich cookies (about 12 cookies)

Instructions

  1. In a large bowl or the bowl of a stand mixer, combine the sweetened condensed milk and whipping cream and whip on medium speed until it thickens to a fluffy, cloud-like mixture. Fold in the crushed candy canes and sandwich cookies until well combined. Spread the mixture out into a 9×4″ loaf pan or freezer-safe dish and cover with aluminum foil to protect. Allow to freeze until solid, about 6 hours or overnight. Enjoy!

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Peppermint Brownie Cookies & HER DAILY BREAD!

Peppermint Brownie Cookies by Wood and Spoon Blog. These are chewy crackly chocolate brownie cookies scented with mint and sprinkled with sea salt! The recipe comes from my new book, Her Daily Bread, and makes for a terrific holiday treat. Learn more about the recipe and how to make these crinkly brownie cookies on thewoodandspoon.com

It’s here!! HER DAILY BREAD is finally out in the wild, available for your immediate consumption all over the United States. As of today, I am officially a published author, and if you find me with little red marks all over my arms, it’s probably because I’ve been pinching myself ever since I woke up this morning. In a lot of ways, I’m kinda in shock; I’ve waited for this day for a few years now, and even long before that, I was endlessly dreaming of it. I’ve heard people say that writing a book is a lot like having a baby, and I’ll let you in on a little secret: they’re not wrong.

From the bottom of my wide-open (and slightly anxious!) heart, I want to thank you for your support. Wood & Spoon was one of the first leaps of faith I ever dared to take, and it was scary! Since then, there’s been very few days that I haven’t been glad I did. This book, HER DAILY BREAD, is the culmination of all the recipes, social media posts, email blasts, and burned batches of cookies. All that work, the support from this community, and a whole lot of favor has opened more doors than I probably would have dared to dream of a few years ago, and I am just so incredibly grateful.

Thank you for showing up here. Thanks for your encouragement. Thank you for sharing your stories with me and for welcoming me into your kitchens. My hope is if you buy the book (and I hope you will!), that it feeds your heart in special ways. I hope you’re encouraged, filled up with love, and inspired to connect with the people around you in meaningful ways.

Peppermint Brownie Cookies by Wood and Spoon Blog. These are chewy crackly chocolate brownie cookies scented with mint and sprinkled with sea salt! The recipe comes from my new book, Her Daily Bread, and makes for a terrific holiday treat. Learn more about the recipe and how to make these crinkly brownie cookies on thewoodandspoon.com

Peppermint Brownie Cookies

These peppermint brownie cookies are a recipe from my book. Anything peppermint + chocolate is always a win in our family, and these chewy baked treats are no exception. Here, melted chocolate and cocoa powder lend rich flavor and texture, and peppermint extract adds a subtle pop of flavor that makes these cookies undeniably holiday-ish. I love these cookies for Christmas parties, after-dinner treats, and cookie exchanges, and if you happen to be one of those people who can’t choose between brownies and cookies, these will knock your socks off. Promise.

Peppermint Brownie Cookies by Wood and Spoon Blog. These are chewy crackly chocolate brownie cookies scented with mint and sprinkled with sea salt! The recipe comes from my new book, Her Daily Bread, and makes for a terrific holiday treat. Learn more about the recipe and how to make these crinkly brownie cookies on thewoodandspoon.com

Enjoy this brand new recipe for peppermint brownie cookies, and don’t forget to check out HER DAILY BREAD. It would make a terrific holiday gift for the special ladies in your life, and there’s still plenty of time to get it before Christmas! Learn more about the book here, and, again, THANK YOU, thank you, thank you. Happy baking and happy reading!

If you like these peppermint brownie cookies, you should try:

White Chocolate Peppermint Cookies
Chocolate Peppermint Olive Oil Cookies
Peppermint Brookies
Peppermint Mocha Macarons

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Peppermint Brownie Cookies & HER DAILY BREAD!

These peppermint brownie cookies are chewy, chocolate and peppermint scented cookies with crackly brownie tops and flakes of sea salt!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 24

Ingredients

  • ½ cup unsalted butter, chopped
  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • Fleur de Sel, optional

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Add a cup of water to the bottom of a small saucepan, and place a medium heat-safe glass bowl, one large enough to sit on top of the saucepan, on top. Add the butter and chocolate chips to the bowl and heat the pan over medium heat, stirring the butter and chocolate regularly to melt gently. Once melted, remove from heat and allow to cool slightly while you start on the eggs.
  3. In a large mixing bowl or bowl of a stand mixer, whip the eggs, sugar, and brown sugar on medium speed until pale and thickened slightly, about 2-3 minutes. Stir in the extracts and the carefully drizzle in about a ¼ cup of the warm chocolate mixture, mixing in right away to prevent the eggs from cooking. Add the remaining chocolate mixture and stir just until combined. Add the flour, cocoa powder, baking powder, and pinch of salt and use a rubber spatula to fold the dry ingredients into the batter. Once uniform throughout, use a medium cookie scoop or a spoon to scoop out 1-1/2 tablespoon sized rounds of batter on the prepared cookie sheets. The batter is very loose, so be sure to space out the cookies, at least 3 inches apart. Bake the pans one at a time in the preheated oven for 12 minutes or until the cookie tops are cracked and the crack lines no longer appear extremely wet. Remove from oven and sprinkle lightly with fleur de sel. Repeat this process with the remaining dough until it has all been used. Enjoy once cooled!

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Funfetti Ice Cream Sandwiches

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

Do you any family traditions? I’m not talking about the special things you do on Christmas Day or the exciting stuff you look forward to on your birthday; I’m talking about the mundane things that keep your days full and happy. Admittedly, we don’t have many (although I’m always on the hunt), but one of our favorite things to do together as a family is to watch AFV (America’s Funniest Home Videos). Although the days of Bob Saget that millennials remember (*raises hand*) are long-gone, the hilarious snippets of people falling, dogs walking on their hind legs, and toddlers saying downright hilarious things are still alive and well. Please, just give me all of the broken trampolines and babies afraid of their shadow- I AM HERE FOR IT.

After a summer of watching AFV nightly, my kids haven taken to performing the tricks, pranks, and challenges that are regularly featured on the show. The old disappearing-behind-the-blanket trick and the whipped cream challenge are two of their favorites to attempt themselves, and while cleaning whipped cream up off the floor and, oh, I don’t know, the baby’s face, are not among my very favorite things to do, I love seeing them get all into it. It’s pure and fun and all the things I remember childhood being.

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com
Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

Frozen Sprinkle Sandwiches

These funfetti ice cream sandwiches have been another happy spot in our summer. Anything with sprinkles, ice cream, and cookies is bound to be delicious, but treats like these are a showstopper for my kids (and probably yours too!) There’s something so extra about them (Who knows- maybe it’s the sprinkles? the double cookies? the ice cream?), and when I first suggested we make them, my kids thought I was a wizard. Call me Meatloaf, because, truly, I will do anything for love.

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

The cookies in these funfetti ice cream sandwiches are a riff on my original funfetti cookies which continues, to this day, to be one of the most popular recipes on my site. For good reason- they’re chewy with crisp edges and have all the birthday cake flavor you’d want in a sprinkle cookie. The filling is equally simple: a no-churn funfetti ice cream loaded with sprinkles and that same nostalgic box mix cake flavor. If you’re in a time crunch, you can skip the no-churn ice cream and stick with a store-bought variety, but if you haven’t made no-churn ice cream before, this is a call to action: DO IT. It’s easy and delicious.

Tell me about your family traditions. Where do you cram sweet fun and delight into the everyday? If you are looking for a yummy and festive treat to enjoy with all the little (or big!) kids in your family, definitely consider these funfetti ice cream sandwiches. Particularly during the summer, these are bound to be a delight. Happy Friday to y’all and HAPPY BAKING!

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

If you like these funfetti ice cream sandwiches you should try:

Funfetti Cookies
Sugar Cookie Raspberry Ripple Ice Cream Sandwiches
Funfetti Cake
Oatmeal Cream Pie Ice Cream Sandwiches
Funfetti Rolls

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Funfetti Ice Cream Sandwiches

These funfetti Ice Cream Sandwiches are chewy sprinkle sugar cookies stuffed with a no-churn birthday cake-flavored ice cream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 360
  • Yield: 12
  • Category: Dessert

Ingredients

For the ice cream:

  • 2 cups (480 gm) heavy whipping cream
  • 1 tablespoon clean vanilla extract
  • 1 (14 ounce can) sweetened condensed milk
  • 6 tablespoons of rainbow sprinkles

For the cookies:

  • 12 tablespoons (170 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • ½ cup (100 gm) brown sugar
  • 21/2 teaspoons clear vanilla
  • 1 large egg plus 1 large egg yolk
  • 21/4 cups (295 gm) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 cup (160 gm) rainbow sprinkles

Instructions

To prepare the ice cream:

  1. Line a 9×13” or jelly roll pan with a large sheet of aluminum foil. Be sure the foil extends just beyond the sides of the pan for easy removal. Set aside.
  2. In a large bowl or the bowl of a stand mixer, whip the cream and clear vanilla extract on medium speed until it thickens to fluffy, stiff peaks. Fold in the sweetened condensed milk, being careful to not overwork, followed by the sprinkles. Spread it into the prepared pan. Freeze until solid, at least 6 hours but preferably overnight.

To make the cookies:

  1. Preheat the oven to 350 degrees. Prepare sheet pans by lining them with silicone baking mats or parchment paper.
  2. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the dry ingredients are combined. Scrape the sides of the bowl and add the sprinkles. Beat just until combined.
  3. Chill the dough in the fridge until it has thickened to a Play-Doh consistency- usually about 30 minutes in the fridge for me. Once chilled, scoop out 1-1/2 tablespoon sized scoops (I use a medium cookie scoop) and roll each dough ball briefly in your hands to smooth out the rough edges of dough. Place on the prepared baking sheets 2 inches apart. Bake in the preheated oven for about 11-12 minutes, or until the tops of the cookies have just begun to crack and the edges are set. They will look slightly underbaked- this will help to keep them soft even when frozen. Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.

To assemble the sandwiches:

  1. Use a large round cookie cutter or the lip of a wide-mouth mason jar to cut out rounds of ice cream. Place in between two cookies and refreeze the sandwiches quickly. You can save the leftover edges of the ice cream in a sealable container or freezer-safe bowl. Keep the sandwiches covered while in the freezer to protect their taste.

Notes

  • Clear vanilla extract give these cookie that classic funfetti box cake mix flavor that we all know and love. Pure vanilla extract or vanilla bean paste can be substituted, however, the flavor will differ.

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Espresso White Chocolate Chunk Cookies

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

We all have our fair share of good intentions. I, for one, could fill a book with all the well-meaning words and ideas that I’ve failed to bring to life: the things I meant to say, the opportunities I meant to pursue, and the dreams and goals that got tossed on the back burner until further notice. Those forgotten intentions are casualties of the busy pace of life that so many of us are accustomed to, and sometimes, our good intentions just fall through the cracks.

I see the daily effects of this when it comes to parenting my kids. At any given moment, my head is filled with all sorts of things I want to teach or experience with them, but more often that not, they get set aside for another day, another season, or a later time when life has slowed down. In years past, those unrealized good intentions have left me with a healthy dose of The Mom Guilt, but I’m learning that those feelings just aren’t mine to carry; most of us are doing the best we can, and it’s important that we offer ourselves grace for whatever is left undone.

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

Summer of Good Intentions?

So cue my Summer of Good Intentions. As my kids were wrapping up their school years, we came up with a Summer Bucket List. It’s two months of small, daily bits of happiness to chalk onto our calendar in the coming weeks. The idea is that each day of the summer will have one designated activity (go on a picnic! paint a picture! play hopscotch! swim at the pool!) that we’ll jot out and capture via a photograph or some kind of memento, and at the end of the summer, I’m going to upload the pictures into a quick photo book to save for years to come.

I fully anticipate there will be more than a few hiccups. Although I’m sure we’ll wind up with some disaster days that no one wants to rememberer, I’m eager nonetheless. I want my my kids to have proof that the intention was there. Even if this project falls through the cracks with all my other good intentions, I know memories will be made in the process. It feels right for the season we’re in. If you find yourself with the capacity to do something similar with your own family, I hope you’ll join me! I need a few more ideas to round out our summer bucket list, so send any fabulous options my way.

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

White Chocolate Espresso Cookies

As Aimee and I were brainstorming bucket list activities, it was so fun to see many baking projects. Probably a fifth of our list has to do with cookie dough or homemade popsicles, and every time she suggested another food activity, my heart soared. She is truly a girl after my own heart. Today, I’m sharing a recent baking project of ours: espresso white chocolate chunk cookies.

A few weeks ago, Aims asked if we could bake cookies and pulled out my bag of fancy white chocolate. I added espresso powder for grown-up flavor, and the baked end product was simple and incredibly delicious. It turns out that terrific white chocolate pairs perfectly with espresso and muscovado sugar cookie dough, and thus, espresso white chocolate chunk cookies were born.

The dough for these espresso white chocolate chunk cookies is one that you can reference all year long. The muscovado sugar keeps them chewy and caramel flavored and it is sturdy enough to handle a wide variety of mix-ins. Since then, we’ve added pecans, dark chocolate, and even some crushed pretzels; none of those varieties have been a disappointment.

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

Check out the recipe for these espresso white chocolate chunk cookies below, and, while you’re at it, fill me in on all of your summer happenings! I am eager to start penciling in all of my favorite things, and I look forward to hearing from you too. In the coming weeks, we’re going to transition to a full-on summer recipe deep dive, so prep your palates for frozen treats, berries, and more. Happy Wednesday and Happy Baking!

If you like these espresso white chocolate chunk cookies you should try:

Kitchen Sink Cookies
White Chocolate Caramel Pretzel Cookies
Muscovado Chocolate Chip Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
White Chocolate Ganache Shortbread

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Espresso White Chocolate Chunk Cookies

These cookies are made chewy with muscovado sugar and are flavored with chunks of white chocolate and espresso powder throughout!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 32
  • Category: Dessert

Ingredients

  • 1 cup (230 gm) unsalted butter, melted
  • 1 cup (200 gm) muscovado sugar
  • 1 cup (200 gm) sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 3 cups (410 gm) all-purpose flour
  • 1 tablespoon ground espresso or instant coffee granules
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups white chocolate, chopped into large pieces

Instructions

Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, espresso, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!

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