Cookies and Bars

Chewy Gingerbread Lemon Bars (and my favorite Christmas cookies for 2020!)

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Ok, ok- we may not NEED another Christmas dessert, but one more can’t hurt, right? How about chewy gingerbread lemon bars? Does that sound okay? I want the 2020 holidays to be as delicious as possible, so today I’m going to share a few of my absolute FAVORITE COOKIES. If you needed a few more Christmas treats to round out the coming weeks, keep reading!

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Best Christmas Cookies of 2020:

This is my comfort zone. Give me all the chocolate. All the butter. All the peppermint and sprinkles and frosting. It was hard to whittle my favorites list down to just ten choice cookies, but it had to be done. Without further ado, here they are!

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com


1. Peanut Butter Pretzel Caramel Chocolate Chip Cookies– Yes, these are as over-the-top and delicious as they sound. A chewy cookie loaded with peanut butter and both chocolate and caramel morsels take the cake in my book.
2. Mint Chocolate Sandwich Cookies– These are a crowd favorite in my house of mint chocolate lovers. The sandwiching is simple and makes for a cookie that feels super special.
3. Soft-Frosted Sugar Cookies– I grew up on these cookies. These soft and simple sugar cookies have a creamy spreadable frosting. They’re not fussy, not hard to make- just special and yummy.
4. Espresso Caramel Thumbprint Cookies– Here, an espresso-scented caramel fill chocolate thumbprint cookies. These cookies are definitely for the grown-ups- not Santa.
5. Brown Butter Bourbon Snickerdoodles– These are newer on my site, but they’re already a fave. Make them and you’ll see why.
6. White Chocolate Peppermint Cookies (with option for vegan!)– Peppermint reigns supreme this time of year, and I love how soft and tender these cookies stay, even a day or two after making them. With option for vegan preparation, these are a great option for people following special diets.
7. Kitchen Sink Cookies– Another newbie that rightfully earned its place on this list. Load these chewy chocolate chip cookies with whatever you have in your kitchen.
8. Sugar Cookie Gift Tags– Don’t let the hearts fool you- you can enjoy these cookies allll year long. Here, I offer a tutorial on how to make gift tags out of, you guessed it, sugar cookies! Although these were hearts for Valentine’s Day, I think little trees, candy canes or even tiny stocking cookies would be great here!
9. Espresso Toffee Chocolate Chip Cookies– Maybe my favorite chocolate chip cookie. Loaded with espresso powder, toffee bits and chunks of chocolate, these cookies are great for coffee and chocolate lovers alike!
10. Peppermint Bark Brownies– I had to sneak one more peppermint option on here. These are CRAZY fudgy. Like, insanely so. Just make them

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Chewy Gingerbread Lemon Bars

So those all sound great, right? But do you see what is missing from the list? Gingerbread. Specifically, chewy gingerbread lemon bars. Today’s recipe is a soft and chewy ginger-flavored bar that is flavored with ginger, molasses, and cinnamon. The topping is a sweet and tangy lemon cream cheese frosting, a combo that, in my book, is best case scenario for any kind of gingerbread. They go so well together and these bars really shine because of it.

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

To keep things simple, you can easily make these chewy gingerbread lemon bars in advance and store in an airtight container in the freezer. You can pull them out to thaw for family, Santa, or whoever else might wiggle down your chimney. I opted to use a large round piping tip to decorate these with icing, but you can also just spread it right on top with an offset spatula. A little garnish of sanding sugar or gingerbread crumbs make these bars look super cute too!

Chewy Gingerbread Lemon Barsrs by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

We’re just a few days out from the big day! Get to planning your baking and let me know how I can help! I’d love to chat! Happy Friday and Happy Baking!

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Chewy Gingerbread Lemon Bars

These chewy gingerbread lemon bars have a gingerbread flavor, soft texture, and are topped with fluffy lemon cream cheese frosting!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 60
  • Yield: 16 1x
  • Category: Dessert

Ingredients

Scale

For the bars:

  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup sugar
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 11/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg

For the frosting:

  • ¼ cup unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoon lemon zest

Instructions

To make the bars:

  1. Preheat the oven to 350 degrees fareheit. Line a 9” square pan with aluminum foil and lightly grease with baking spray. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and molasses until lighted and smooth, about 2 minutes. Add the egg and vanilla and beat to combine. Scrape the sides of the bowl and add the dry ingredients. Stir just until combined. Dump the dough into the prepared pan and use lightly wet fingers or a piece of wax paper to press the mixture evenly into the bottom of the pan. Bake in the preheated oven until the bars are puffed and a toothpick inserted comes out clean, about 27-28 minutes. Allow to cool completely. You can expedite this process in the fridge or freezer.

To make the frosting:

  1. In a medium bowl, cream the butter and cream cheese together until smooth, about 30 seconds. Add the powdered sugar, juice, and zest and stir to combine. Spread the frosting out on the bars, or, to frost like I did, cut out the 16 squares and use a large round piping tip to pipe the frosting on. You can barely chill the bars to have the frosting set up a little more firm. Store the bars covered at room temperature for up to 2 days.

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Peppermint Mocha Macarons

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

I always get to December ready to experience the lights, the decor, and the holiday movies, but do you know what I stay for? Mint chocolate desserts. Yep, give me all the brownies and cakes and pies laden with rich and refreshing bites of mint and cocoa. No other time of year does peppermint and chocolate marry together quite as merrily as it does at Christmas, and today’s recipe is an ode to that love affair with these peppermint mocha macarons. I’ve been waiting all year to bake up something like this, and thankfully, today is the day! Let’s chat all about them.

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

I won’t lie- macarons can be tricky. They require care and precision in the kitchen, and some of us (raises hand!) don’t always have the patience for that kind of dessert. But if this time of year finds you with a little extra time and creativity, these peppermint mocha macarons are the perfect thing to make for friends, family, and cookie trays alike. With a coffee and cocoa-scented macaron shell and a mint chocolate buttercream in the middle, these little guys are as delicious as they are lovely!

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

To make them, we start with the shells. The dry ingredients are sifted together before being folded into whipped egg whites. You can check out this post for how-to’s on macaron making or this post for info on how to make meringue. Both will be helpful for troubleshooting any troubles you might have. Once the batter has rested, it can be piped onto parchment paper and baked in the oven! Helpful hint: download a macaron shell template to keep your cookies the same size. Here’s one I like to use.

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

The buttercream here is simple. Butter, powdered sugar, cocoa powder, and peppermint extract come together into a light and fluffy mixture that pairs well with the mocha shells. Pair up the cookies and sandwich a dollop of buttercream in between each one. I like to finish these peppermint mocha macarons with an extra drizzle of chocolate and candy cane bits, but you can choose your own route here! Maybe you’d prefer a drizzle of melted Andes mints or a sprinkle of chopped peppermint bark. Either way, don’t forget to garnish- it makes for an adorable topping!

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

I have one more peppermint dessert to offer before the month is up, but these peppermint mocha macarons are definitely the cutest! Give them a try and let me know what you think! Happy Hump Day and happy baking!

If you like these peppermint mocha macarons you should try:

White Chocolate Peppermint Cookies
Peppermint White Chocolate Cheesecake
Chocolate Peppermint Olive Oil Cookies
Peppermint Bark Bread
Peppermint Bark Brownies
Peppermint Bark Icebox Cake

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Peppermint Mocha Macarons

These peppermint mocha macarons have a coffee and cocoa scented shell and are filled with a mint chocolate buttercream. Extra drizzled chocolate and candy cane bits make these festive!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 120
  • Yield: 25 cookies 1x
  • Category: Dessert

Ingredients

Scale

For the macaron shells:

  • 150 gm almond flour
  • 158 gm powdered sugar
  • 15 gm cocoa powder
  • 11/2 teaspoons instant coffee
  • 115 gm room temperature egg whites (from about 34 large eggs)
  • ¼ teaspoon cream of tartar
  • ½ cup plus 1-1/2 tablespoons (120 gm) sugar

For the chocolate peppermint filling:

  • 1/4 cup (55 gm) unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon peppermint extract
  • Semisweet Chocolate chips (about 1/3 cup), if desired
  • 1/3 cup Peppermint Candies, crushed

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, confectioner’s sugar, cocoa powder, and instant coffee 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 room temperature egg whites and cream of tartar 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 flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. 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.
  5. Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. I prefer to use a stencil to ensure the macarons are the same size. 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). 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 and not tacky 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 and use the filling:

  1. Cream the butter using a mixer on medium speed until smooth, about 1-2 minutes. Add the powdered sugar, cocoa powder, and extract and stir on low to combine. Add water a teaspoon at a time until the buttercream comes to the preferred consistency. It should be soft and spreadable but not runny.
  2. Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
  3. Top with an additional macaron shell and allow to set up. In the meantime, feel free to gently warm and melt a small about (about 1/3 cup) of chocolate and drizzle or piping decorative stripes on top of the sandwich cookies. Sprinkle on the crushed peppermints and place in the fridge to set up. Enjoy!

Notes

  • Using a macaron stencil is helpful in making sure your macaron shells are uniform in size.

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Bourbon Brown Butter Snickerdoodles

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

I don’t know about your taste buds, but these bourbon brown butter snickerdoodles might be my favorite recipe to transition from November to December. All November long, we indulged in pies and tarts and warm, nutty flavors, but with December upon us, it’s time to hop to Christmas. We need gingerbread and peppermint and cocoa, but most of all, we need COOKIES. So, without further ado, bourbon brown butter snickerdoodles.

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

Growing up, snickerdoodles were my fave. All the kids at the mall would go for the chocolate chip cookies or the big iced slices of cookie cake, but me? I just wanted a snickerdoodles. Now, as an adult, I still love a snickerdoodle from time to time, but moreso than that, I love brown butter and bourbon. Those two flavors make for a warm and comforting combination that, honestly, I’m kinda shocked hasn’t made it’s way into a cookie on this site until now. These are FABULOUS, and I can’t wait to tell you how to make them.

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

We start with the butter. Browning butter is a skill in and of itself, but luckily, I made a tutorial on how to do it well! Brown a cup of butter on the stove and allow it to cool. Add in the brown sugar, sugar, and eggs, followed by the bourbon and vanilla extract. Next, we toss in the dry ingredients and roll rounds of dough into little cookie balls! Easy peasy.

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

These bourbon brown butter snickerdoodles are a great options for the adult cookie lovers in your life or for basically anyone with an affinity for bourbon. Give them a try and let me know what you think! I’d love to hear all about the great treats you plan on making this year, so shoot me an email if you have any terrific ideas. Happy Friday and Happy Baking!

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

If you like these bourbon brown butter snickerdoodles you should try:

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans
Brown Butter Muscovado Chocolate Chip Cookie Bars
Brown Butter Blondies
Bourbon Caramel Cake
Bourbon Bundt Cake

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Bourbon Brown Butter Snickerdoodles

Bourbon brown butter snickerdoodles are chewy brown sugar cookies scented with bourbon and rolled in cinnamon sugar!

  • Author: Kate Wood, cookie base adapted from Ambitious Kitchen
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 24 1x
  • Category: Dessert

Ingredients

Scale
  • 1 cup unsalted butter, chopped
  • 11/4 cup brown sugar
  • 3/4 cup sugar, divided
  • 1 egg plus 1 egg yolk
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 21/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2½ teaspoon cinnamon, divided
  • ¼ teaspoon salt

Instructions

  1. Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl and place in the fridge to cool for 20 minutes.
  2. Once about room temperature, stir in the brown sugar and ½ cup sugar. Add in the egg, yolk, bourbon, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, ½ teaspoon cinnamon, and salt and stir on low just until combined. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough and roll in hands quickly to smooth. The dough is dry. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
    When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.

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S’mores Cookies

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

Last weekend, we had a massive bonfire at our house. The heat, the smoke, and the glowing movements of flames and figures from across the fire reminded me of all my favorite things about fall. While there weren’t any s’mores involved throughout the evening, I knew it was finally time to share this recipe I’d been working on for s’mores cookies: cinnamon and honey thumbprint cookies with a fudgy chocolate filling and a toasted marshmallow topping. These cookies feature all the wonderful flavors of a traditional s’mores in a cute and modernized package of a thumbprint cookie! Let me tell you how to make them.

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

You’ve made a thumbprint cookie before, right? Maybe they were peanut butter-flavored or featured a Hershey kiss in the center? Maybe you rolled them in sprinkles or sparkling sanding sugar? Maybe you fed them to kids or Santa or holiday party guests? Well, these are not those kind of thumbprints. Instead, here a spiced cookie base is rolled in sugar, sweetened with honey, and filled with a soft and fudgy chocolate ganache filling. The topping, also far from ordinary, is a simple meringue that we toast under a torch or a broiler. These s’mores cookies are not as quick and easy as the thumbprint cookies you grew up on, but I can promise they’re far more delicious.

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

To make the cookie base, butter, brown sugar, and honey are creamed together until smooth. Eggs and vanilla come next and are followed by the dry ingredients. Rounds of dough are rolled in cinnamon and sugar before be imprinted and baked until set. Once cooled, chocolate chips and butter are combined to create a soft, almost-ganache tasting filling. The chocolate is piped into the craters in each cookie and allowed to set up. Finally comes the marshmallow meringue topping! Egg whites and sugar are whipped until stiff and then piped and toasted onto the cookie. If homemade meringue intimidates you, be sure to check out my tutorial here!

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

That’s it for today! S’mores cookies! I hope you guys enjoy and take time to bake up some yummy fall favorites in the coming days. I’ll be back with not one but TWO recipes next week, so stay tuned! Happy Tuesday and Happy Baking!

If you like these s’mores cookies you should try:

S’mores Cheesecake
Oatmeal Cream Pie Ice Cream Sandwiches
Vegan Fluffernutter Cookies
Sweet Potato Meringue Pie
Espresso Caramel Thumbprint Cookies

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S’mores Cookies

These s’mores cookies are thumbprint treats with a honey cinnamon base, a silky chocolate filling, and a toasted marshmallow topping!

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 90
  • Yield: 48 1x
  • Category: Dessert

Ingredients

Scale

For the cookie (Adapted from Love and Olive Oil):

  • 10 tablespoons unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • ½ cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 teaspoons cinnamon, divided
  • ¼ cup sugar

For the filling:

  • 11/2 cups semisweet chocolate, chopped or chips
  • 11/2 tablespoons unsalted butter
  • 11/2 tablespoons light corn syrup

For the meringue:

  • 2 egg whites, at room temperature
  • ½ cup sugar
  • 1/8 teaspoon cream of tartar
  • ½ teaspoon vanilla

Instructions

To prepare the cookie:

  1. In a large bowl or the bowl of a stand mixer, cream together the butter and brown sugar until fluffy, about 2 minutes. Add the honey and stir to combine. Stir in the egg and vanilla extract. Scrape the sides of the bowl and add the flour, baking soda, salt, and 1 teaspoon of cinnamon. The dough will be dry. Stir on low to combine and then use a small cookie scoop to scoop out 1” rounds of dough. Combine the sugar and remaining cinnamon in a small bowl. Roll each round of dough in the cinnamon sugar mixture. Use your thumb or the rounded bottom of a ¼ teaspoon to make little impressions into each cookie. Place the dough rounds on a sheet pan lined with parchment paper and cover with plastic wrap. Refrigerate for 1 hour.
  2. Once ready to bake, preheat the oven to 350 and place the cookie dough balls 2” apart on multiple parchment-lined pans. Bake one at a time in the oven until the cookie edges are set, about 9 minutes. When you remove the pan from the oven, immediately use the back of the measuring spoon to make the thumbprint more defined, if needed. Allow to cool while you prepare the filling.

To prepare the filling:

  1. In a small saucepan over low heat or a microwaveable bowl, combine the chocolate, butter, and corn syrup and gently melt, stirring regularly, until the chocolate has melted. Carefully put the mixture into a piping bag fitted with a round tip or a Ziploc bag with the end snipped off and carefully pipe a bit of the chocolate mixture into the thumbprint of each cookie. Place in the fridge to cool while you prepare the meringue.

To make the meringue:

  1. Put your metal stand mixer bowl or large, heat-safe mixing bowl over a small saucepan filled with 1” of water as a double boiler. Add the egg whites and sugar to the top bowl and turn the heat to medium. Stirring frequently, gently heat the egg whites until the sugar has barely dissolved. You can carefully rub the mixture between two fingers- once it’s no longer gritty, it’s ready! Remove the bowl from the heat and place on the stand mixer fitted with the whisk attachment (or use a hand mixer with beaters!). Add the cream of tartar and mix on medium-high speed until the mixture cools, thickens, and fluffs to stiff peaks. (See the link in the text for how-to’s on making meringue. Add the vanilla and put the mixture into a piping bag fitted with a small open star tip. Pipe dollops of meringue on each cooled cookie and carefully use a torch or a broiler to toast the marshmallow! Enjoy!

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Peanut Butter Cup Bars

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

Happy October, friends! Who is ready for all the pumpkin stuff? Are we already getting into cozy mode with our lattes and scarves and layered clothing? I, for one am seriously enjoying this in-between phase of summer-meets-fall. Oppressive Alabama summers plus a pretty hefty work load as of late has found me spending all too much time indoors, and it feels so good just to be comfortable outside. At the end of last week, I met a huge deadline I’ve been working towards and spent the remainder of the weekend baking and getting ready for the change of seasons here on this site. In the coming weeks, I have a ton in store for you: praline pecan babka, an apple pie cheesecake, gingerbread bars with lemon frosting, and a few boozy cakes too, but for now, lets stay in-between seasons with these peanut butter cup bars. I think you’re going to like them.

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

Anyone else low-key obsessed with peanut butter cups? They were always a favorite of mine growing up, but over the past few years, I’ve traded newer flavors and desserts for the ones 12-year-old Kate would have really liked. These are an ode to the girl I knew 20 years ago: a crunchy, salty crust, a sweet and creamy filling, and a toothy chocolate topping that just screams “Reese’s!” These peanut butter cup bars are a terrific option for all of the peanut butter lovers in your life, and (BONUS!) they’re really simple too. Let me tell you how to make them.

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

Making these peanut butter cup bars is a cinch. We start with the crust. Salted mini pretzels, flour, brown sugar, and butter come together to make a shortbread-esque crust. If you’ve ever made the pretzel shortbread peanut butter brownies on my site, it’s basically the same as that one. The mixture here gets pressed into the bottom of a foil-lined baking dish and baked until the filling is set. In the meantime, we can get started on the no-bake filling! Peanut butter, softened butter, and more sugar comes together into a thick, almost malleable mixture that is highly reminiscent of that which is found in a peanut butter cup. Press that mixture onto the cooled crust and pop it into the fridge while you whip up the topping. Here, semisweet chocolate chips and butter are melted together and spread on top of the bars. Once chilled and set, slice them up and serve!

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

These peanut butter cup bars would be right at home at any tailgate, small gathering, or, if you’re like me, countertop Tupperware for eating at a moment’s notice. These bars bring back all the nostalgic flavors I used to indulge in, and if you even kind of like peanut butter, you’re gonna love these too. Give them a try this week and stay tuned for a second recipe at the of this week! We’ll be diving into fall, so you won’t want to miss it. Happy Sunday and Happy baking!

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

If you like these peanut butter cup bars you should try:

Caramel Ganache Brownies
Peanut Butter Chocolate Chunk Cookies
Crispy Millionaire Bars
Pretzel Millionaire Bars
Peanut Butter Caramel Pretzel Chocolate Chip Cookies

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Peanut Butter Cup Bars

These peanut butter cup bars have a pretzel crust, a creamy peanut butter filling, and a chocolate shell topping!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 60
  • Yield: 16 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 2 ounces salted pretzels (I like to use the mini pretzels, not the giant rods)
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold

For the filling:

  • 1 cup creamy peanut butter
  • 2 tablespoons unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup powdered sugar

For the topping:

  • ¾ cup semisweet chocolate
  • 3 tablespoons unsalted butter

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees and line an 8” square metal pan with a sheet of aluminum foil.
  2. Pulse the pretzels in a food processor or mini chopper until they are reduced to a coarse sandy mixture. You can leave a few small chunks, if desired. Pulse in the flour, brown sugar, and salt until combined. Add the butter and pulse until small clumps come together. Pat the mixture out into the bottom of the prepared pan and bake in the preheated oven until the shortbread is soft but slightly set, about 20 minutes. Allow to cool briefly while you prepare the filling.

To prepare the filling:

  1. Combine all of the filling ingredients in a medium-sized bowl and mix with a hand mixer until completely smooth. Spread onto the shortbread into an even flat layer and pop in the fridge while you make the topping.

To prepare the topping:

  1. In a double boiler or a medium microwavable bowl, combine the chocolate and butter and heat gently into 20 second increments until melted and smooth. Spread the topping over top of the peanut butter filing and allow to chill till firm. Slice once firm and enjoy!

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Simple Cheesecake Bars

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

The other day, a friend and I passed The Cheesecake Factory, and we both had our own stories to tell. Back in high school, The Cheesecake Factory was where it was happening, and nothing said “Friday night” like a trip to the movies and a 1,600 calorie slice of cheesecake to-go. Truth be told, I’d still dominate a whole cheesecake on my own weekly if I wasn’t utterly concerned about my waistline, but lately I’ve really been digging the simplicity and adaptability of these simple cheesecake bars. If you’ve never made something similar (but surely you have, right?) these almost no-bake treats are the way to go, and I can’t wait to tell you all about them!

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

These simple cheesecake bars are a great option as we transition into fall. If you’re not quite ready to dive head-first into pumpkin spice and apple pies, these fluffy and flavorful squares are the way to go. Here, a press-in graham cracker and pecan crust comes together with a little butter, salt, and sugar, and is baked briefly in a small square pan until set. On top of it, a whipped filling made with cream cheese, sour cream, and whipped cream is spread out, and the bars set up to a semi-firm consistency in the fridge. The filling stays airy and whipped, even after refrigeration, but it will set up plenty for you to slice pretty squares to serve all your friends. The best part here is the topping: you get to choose! Caramel, chocolate sauce, fresh fruit, sprinkles, whipped cream, or candied nuts would find a welcome home on these simple cheesecake bars, so you can go with whatever feels right.

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

These bars can easily be made ahead but keep best refrigerated. Bonus: you can even freeze them! I froze a batch in the freezer, thawed in the fridge overnight, and sliced up delicious squares the following day. These simple cheesecake bars are truly one of the easiest make-ahead options I can think of. When you’re ready to serve, simply adorn the with your favorite toppings, or let friends and family decorate them on their own.

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

I hope you guys have a terrific week regardless of what you have going on. Give these simple cheesecake bars a try and let me know what you think! Happy Tuesday and Happy Baking!

If you like these simple cheesecake bars, you should try:

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch
Peppermint White Chocolate Cheesecake
Carrot Cake Cheesecake
Pumpkin Cheesecake Tarts
Blood Orange Cheesecake
Peanut Butter Chocolate Cheesecake

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Simple Cheesecake Bars

These simple cheesecake bars feature a pecan graham cracker crust and a fluffy cream cheese and whipped cream no-bake filling! 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 180
  • Yield: 16 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 1 cup (99 gm) graham cracker crumbs
  • ¾ cup (100 gm) finely chopped pecans
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 16 ounces regular cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 11/4 cup heavy whipping cream
  • Toppings of your choice: fresh berries, caramel, hot fudge, fruit, etc!

Instructions

To make the crust:

  1. Preheat the oven to 350 degrees and line an 8 or 9” square pan with aluminum foil that extends up the sides for easy removal. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom of the pan. Bake in the preheated oven for 8-10 minutes or until the bottom is set. Allow to cool completely.

To make the filling:

  1. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, stirring to combine. Add the sour cream, stirring to combine. In a separate bowl, whip the cream in medium speed until thickened to stiff peaks. Fold the cream into the cream cheese mixture until smooth, being careful not to overwork the whipped mixture. Spread the filling on top of the cooled crust and smooth with an offset spatula. Allow the bars to cool in the fridge to set, about 4 hours and then cut to serve with the toppings of your choice!

Did you make this recipe?

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Chocolate Peanut Butter Caramel Macarons

Chocolate Peanut Butter Caramel Macarons by Wood and Spoon blog. Chocolate french macarons are made with cocoa powder and filled with a simple peanut butter caramel that is made on the stovetop. The end product is a yummy and fun fancy treat perfect for the fall weather and chocolate lovers. Learn more on how to make macarons on thewoodandspoon.com

Happy Wednesday, friends! We just got back from an incredible vacation to the West Coast, complete with killer food, delicious wine, and a few friends to share it with. When we planned this trip this time last year, I had no idea what 2020 had in store for us, and I have to say, I couldn’t be more grateful that we got to get away. I’m planning to share a few photos and tidbits from our time in wine country, but for now, I get to dive into these chocolate peanut butter caramel macarons with you! They’re adorable and delicious, the perfect little bite-sized treat to attempt as we head into fall.

Chocolate Peanut Butter Caramel Macarons by Wood and Spoon blog. Chocolate french macarons are made with cocoa powder and filled with a simple peanut butter caramel that is made on the stovetop. The end product is a yummy and fun fancy treat perfect for the fall weather and chocolate lovers. Learn more on how to make macarons on thewoodandspoon.com

Do you guys make macarons? I’ve long been pretty intimidated by them, but after I learned how to make strawberry shortcake macarons, the whole process has been so much easier. If you’re new to macarons, I highly recommend doing your research and thoroughly reading through the instructions before you get started. They’re pretty delicate, and you’ll be best prepared for great results if you know what to expect on the front end.

Chocolate Peanut Butter Caramel Macarons by Wood and Spoon blog. Chocolate french macarons are made with cocoa powder and filled with a simple peanut butter caramel that is made on the stovetop. The end product is a yummy and fun fancy treat perfect for the fall weather and chocolate lovers. Learn more on how to make macarons on thewoodandspoon.com

These chocolate peanut butter caramel macarons feature cocoa powder macaron shells and a thick peanut butter caramel filling. Yes, peanut butter caramel is a thing, and yes, it’s amazing. Homemade caramel sauce or a thick, store-bought variety is simply melted down and stirred together with creamy peanut butter. Once cooled, the filling is set between two macaron shells that are later drizzled with additional chocolate and chopped roasted peanuts. The end result is a fancy little treat perfect for the peanut butter lovers in your life.

Chocolate Peanut Butter Caramel Macarons by Wood and Spoon blog. Chocolate french macarons are made with cocoa powder and filled with a simple peanut butter caramel that is made on the stovetop. The end product is a yummy and fun fancy treat perfect for the fall weather and chocolate lovers. Learn more on how to make macarons on thewoodandspoon.com

If you don’t have a favorite caramel sauce recipe or are new to making your own caramel, you can check out my how-to post here! Otherwise, don’t hesitate to purchase a simple jarred variety from the store. Just stay away from caramel ice cream toppings or thin drizzles as they won’t be thick enough to hang in there for these macarons.

Chocolate Peanut Butter Caramel Macarons by Wood and Spoon blog. Chocolate french macarons are made with cocoa powder and filled with a simple peanut butter caramel that is made on the stovetop. The end product is a yummy and fun fancy treat perfect for the fall weather and chocolate lovers. Learn more on how to make macarons on thewoodandspoon.com

If you find yourself wanting a fun baking project as we head into the fall, I hope you’ll give these chocolate peanut butter caramel macarons a try! Check out some of my other favorite chocolate peanut butter treats below and let me know what you think! Happy hump day and happy baking!

If you like these chocolate peanut butter caramel macarons you should try:

Chocolate Peanut Butter Babka
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Peanut Butter Chocolate Chunk Cookies
Peanut Butter Chocolate Cheesecake
No-Churn Peanut Butter Caramel Ice Cream

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Chocolate Peanut Butter Caramel Macarons

These chocolate peanut butter caramel macarons have cocoa macaron shells and are filled with a peanut butter caramel!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 180
  • Yield: 25 1x
  • Category: Dessert

Ingredients

Scale

For the macaron shells:

  • 150 gm almond flour
  • 158 gm powdered sugar
  • 15 gm cocoa powder
  • 115 gm room temperature egg whites (from about 34 large eggs)
  • ¼ teaspoon cream of tartar
  • ½ cup plus 1-1/2 tablespoons (120 gm) sugar

For the peanut butter caramel:

  • ½ cup prepared thick caramel sauce
  • 3 tablespoons creamy peanut butter
  • Additional chocolate, if desired
  • Chopped roasted peanuts, if desired

 

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, confectioner’s sugar, and cocoa powder 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 room temperature egg whites and cream of tartar 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 flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. 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.
  5. Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. I prefer to use a stencil to ensure the macarons are the same size. 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). 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 and not tacky 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 and use the filling:

  1. Gently warm the caramel sauce just enough so that is thick, spreadable, and viscous, about the consistency of peanut butter. Stir in the peanut butter until combined.
  2. Allow the mixture to set up slightly, either on the counter or in the fridge while stirring often, until it is a slightly thickened fudgy consistency that will move through a piping bag.
  3. Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
  4. Top with an additional macaron shell and allow to set up. In the meantime, feel free to gently warm and melt a small about (about 1/3 cup) of chocolate and drizzle or piping decorative stripes on top of the sandwich cookies. Sprinkle on finely chopped peanuts and place in the fridge to set up. Enjoy!

Notes

  • Using a macaron stencil is helpful in making sure your macaron shells are uniform in size.

Did you make this recipe?

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Kitchen Sink Cookies

Kitchen Sink Cookies by Wood and Spoon blog. This is a catch-all chocolate chip cookie loaded with pretzels, toffee, oats and dark chocolate chunks and chips! The dough is adaptable and can be used with a number of other mix-ins: dried fruit, white chocolate, peanut butter chips, and more! This simple recipe comes together quickly, freezes well, and is a delicious chewy treat for all year round. Read more about the recipe on thewoodandspoon.com

If you’ve been looking for a catch-all recipe to toss all your leftover chocolate chips, candies, junk food, and cookie add-ins into, look no further! These kitchen sink cookies, so named because they readily take on everything but the kitchen sink, are a delightful treat that will house any number of flavor options! They’re the perfect thing to casually make over this long weekend, so let me tell you how to make them!

Kitchen Sink Cookies by Wood and Spoon blog. This is a catch-all chocolate chip cookie loaded with pretzels, toffee, oats and dark chocolate chunks and chips! The dough is adaptable and can be used with a number of other mix-ins: dried fruit, white chocolate, peanut butter chips, and more! This simple recipe comes together quickly, freezes well, and is a delicious chewy treat for all year round. Read more about the recipe on thewoodandspoon.com

Confession time: there’s a really weird element within my personality that finds it hugely satisfying to finish bottles, boxes, and bags of items. For example, I will squeeze every last drop of lotion out of the tube before I throw it away; I love to use a blush palette right down to the last use; nothing makes me happier than filling the last page of a notebook, day planner, or calendar. Do I have a problem? Maybe. But does is make these kitchen sink cookies even that much more desirable? You betcha.

Kitchen Sink Cookies by Wood and Spoon blog. This is a catch-all chocolate chip cookie loaded with pretzels, toffee, oats and dark chocolate chunks and chips! The dough is adaptable and can be used with a number of other mix-ins: dried fruit, white chocolate, peanut butter chips, and more! This simple recipe comes together quickly, freezes well, and is a delicious chewy treat for all year round. Read more about the recipe on thewoodandspoon.com

These kitchen sink cookies are perfect for those last remnants of mix-ins in your pantry: a handful of peanut butter chips, a few chopped nuts, some crush pretzels, potato chips, or chopped bittersweet chocolate. Mix and match flavors with whatever you have on hand and throw it all into this single chewy cookie dough, because this dessert thrives on versatile ingredients! Here’s the run down on how to make them.

Kitchen Sink Cookies by Wood and Spoon blog. This is a catch-all chocolate chip cookie loaded with pretzels, toffee, oats and dark chocolate chunks and chips! The dough is adaptable and can be used with a number of other mix-ins: dried fruit, white chocolate, peanut butter chips, and more! This simple recipe comes together quickly, freezes well, and is a delicious chewy treat for all year round. Read more about the recipe on thewoodandspoon.com

This dough is adapted from Tara O’Brady’s near-perfect chocolate chip cookie dough. Butter is melted gently on the stove before brown sugar, sugar, eggs, and vanilla are mixed in. Next comes the leavening, flour, salt, and oats, and finally, it’s your time to shine. What sounds good today? Bittersweet chocolate and almonds and caramel chips? Peanut butter cups and dried cherries? Chopped Andes mints with crushed Oreo and a sprinkle of espresso powder? I know I say it all the time, but, truly, the world is your oyster here. You decide when it comes to these kitchen sink cookies!

Kitchen Sink Cookies by Wood and Spoon blog. This is a catch-all chocolate chip cookie loaded with pretzels, toffee, oats and dark chocolate chunks and chips! The dough is adaptable and can be used with a number of other mix-ins: dried fruit, white chocolate, peanut butter chips, and more! This simple recipe comes together quickly, freezes well, and is a delicious chewy treat for all year round. Read more about the recipe on thewoodandspoon.com

Enjoy the long weekend, and give these cookies a make if you have the chance! I have a few in my freezer I may thaw out later, so WATCH OUT WORLD. I’m coming for you. Happy Friday to you all and Happy Baking!

If you like these kitchen sink cookies you should try:

White Chocolate Caramel Pretzel Cookies
Vegan Fluffernutter Cookies
Peanut Butter Pretzel Caramel Chocolate Chip Cookies
Pretzel Millionaire Bars

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Kitchen Sink Cookies

These kitchen sink cookies are a great catch-all for leftover candies, chocolates, and cookie add-ins! These feature chocolate, oats, pretzels, and toffee!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 24 1x
  • Category: Dessert

Ingredients

Scale
  • 1 cup (230 gm) unsalted butter
  • ½ cup (100 gm) sugar
  • ¾ cup (150 gm) brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 23/4 cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips or chunks
  • 1 cup old-fashioned oats
  • 1 cup crushed pretzel bits, plus more for garnishing, if desired
  • ½ cup toffee bits

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Melt the butter over low heat on the stove, being sure to not let it boil. Pour the melted butter into a large bowl and stir in the sugar and brown sugar. Stir in the eggs and extract. Add the flour, soda, powder, and salt and fold the mixture together just until combined. Add in the chocolate, oats, pretzel bits, and toffee. Fold to combine. Use a medium cookie scoop to portion out 1-1/2 tablespoon sized rounds of dough. Roll them gently and space them out 2” apart on the baking sheets. Sprinkle with a bit of flaky sea salt if desired.  Bake in the preheated oven for about 11 minutes or until the edges are set and the cookies are baked through. Allow to cool prior to enjoying!

Notes

  • Feel free to add any combination of add-ins to this recipe in place of the chocolate, pretzels, and toffee! Just stick with the same amounts.

Did you make this recipe?

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White Chocolate Ganache Shortbread

White Chocolate Ganache Shortbread by Wood and Spoon blog. These are soft and tender shortbread squares with a strawberry white chocolate ganache on top. The crust is scented with lemon zest and the topping is made with fresh strawberry puree. Learn more how to make this recipe your own with citrus zest lime zest, blueberries, raspberries and more on thewoodandspoon.com

I’ve finally arrived. After years of baking with little kids nipping at my heels, swiping rogue chocolate chips and crumbles of dough from the counter in front of me, my children actually love to bake. This feels an awful lot like arriving. Over the weekend, I asked my daughter what she wanted to do over the next few days: swim? Color? Read books or play outside? She picked baking, and when my heart quit exploding, we posted ourselves by the oven and made all sorts of yummy stuff to enjoy. She was particularly in love with today’s recipe for white chocolate ganache shortbread. The pink hue was a major selling point, but she stuck around for the crumbly “bread,” AKA, the shortbread. She loved it and I think you will too!

White Chocolate Ganache Shortbread by Wood and Spoon blog. These are soft and tender shortbread squares with a strawberry white chocolate ganache on top. The crust is scented with lemon zest and the topping is made with fresh strawberry puree. Learn more how to make this recipe your own with citrus zest lime zest, blueberries, raspberries and more on thewoodandspoon.com
White Chocolate Ganache Shortbread by Wood and Spoon blog. These are soft and tender shortbread squares with a strawberry white chocolate ganache on top. The crust is scented with lemon zest and the topping is made with fresh strawberry puree. Learn more how to make this recipe your own with citrus zest lime zest, blueberries, raspberries and more on thewoodandspoon.com

This white chocolate ganache shortbread is a simple press-in crust that is scented with lemon zest. Confectioner’s sugar, flour, and cornstarch (for tenderness!) are added in too, but the butter is the star. I recommend using a high-quality butter, because the flavor really does shine. The crust gets baked in a square pan until barely browning. In the meantime, you can start on the ganache. A smidge of cream and fresh strawberries are mashed on the stove until thin and juicy. Once bubbles begin to form around the rim of the pan, remove the mixture from the heat and strain the liquid into a bowl of white chocolate chips. Stir stir stir, until the white chocolate has melted and the mixture is smooth with no clumps throughout. Pour the mixture over the cooled shortbread and allow the ganache to set up in the fridge until firm. This ganache won’t ever harden completely, and in fact, white chocolate ganache tends to stay a bit chewy/softened. The only thing that means for you is that you’ll want to avoid leaving these in the hot sun- they’re really best served barely cooled.

White Chocolate Ganache Shortbread by Wood and Spoon blog. These are soft and tender shortbread squares with a strawberry white chocolate ganache on top. The crust is scented with lemon zest and the topping is made with fresh strawberry puree. Learn more how to make this recipe your own with citrus zest lime zest, blueberries, raspberries and more on thewoodandspoon.com

I hope you give this white chocolate ganache shortbread a try in the coming weeks before those beautiful strawberries disappear for good! You can also try them using raspberries! Blackberries! The world is your oyster. Happy Tuesday to you guys and have a great week!

If you like this white chocolate ganache shortbread you should try:

White Chocolate Raspberry Ganache Tarts
Double Chocolate Ganache Tarts
Caramel Ganache Brownies
Strawberry Rhubarb Bars
Mini Strawberry Galettes

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White Chocolate Ganache Shortbread

These white chocolate ganache shortbread bars feature a buttery lemon shortbread crust and a strawberry white chocolate ganache on top. It’s a perfect mini dessert bite!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 120
  • Yield: 36 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 1 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ½ cup confectioner’s sugar
  • 13/4 cups all-purpose flour
  • ½ cup cornstarch
  • Pinch of salt

For the filling:

  • Scant 2 cups (300 gm) white chocolate chips
  • 1 cup (140 gm) fresh or frozen and thawed strawberries, chopped
  • 3 tablespoons heavy cream

Instructions

To prepare the crusts:

  1. Preheat the oven to 325 degrees and line an 8” or 9” square pan with aluminum foil extending up the sides of the pan. Cream the butter in a medium-sized mixing bowl until smooth, about 1-2 minutes. Add the vanilla, lemon zest, and confectioner’s sugar and stir on low until combined. Stir the flour, cornstarch, and salt until combined. Pat the mixture into a flat layer in the bottom of the pan (using wet fingers, if needed) and use a fork to poke a few holes into the bottom. Bake in the preheated oven about 30 minutes or until the shortbread has barely begun to start browning on the top. Set aside to cool while you prep your ganache.

To prepare the filling:

  1. Pour the white chocolate chips in a microwave and heat-safe bowl. Combine the strawberries and heavy cream in a heavy bottomed pan over medium-low heat. Use a potato masher to crush the strawberries and release their juices as your slowly heat the mixture. Once mashed and the mixture has barely begun to bubble, remove from heat and use a fine mesh sieve to strain the mixture into the bowl of the white chocolate chips. Use a rubber spatula to smoosh any remaining juice or cream into the bowl but keep the strawberries seeds out (unless you’re into that kind of thing!) Use a whisk to stir the mixture and melt the white chocolate chips. If they don’t melt down completely, put the bowl into the microwave for 10 second increments to melt. Keep stirring and microwaving until all of the chocolate has melted. Pour the mixture into the pan and place in the fridge to allow to set up until completely firm. Some bubbles may pop up in the first few minutes and you can use a toothpick to pop those if you want. Once set, use a sharp chef’s knife to cut out small squares and enjoy!

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Sugar Cookie Raspberry Ripple Ice Cream Sandwiches

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

You know what is super exciting? Going after your dreams. This year has been kind of a downer, but even so, in the midst of a lot of come-aparts and letdowns, there’s been a number of little bright spots that remind me the world is still turning out beautiful, wonderful things. A friend of mine fulfilled a dream by writing an incredible cookbook full of recipes that are right up your alley, and today I get to be one of the first to brag on it with these sugar cookie ice cream sandwiches. More on that ASAP.

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

I don’t know about you, but I spend a lot of time plotting “what if’s,” spinning stories and webs of whimsy in mind that I’ll never come to realize. Sometimes it’s lack of time and know-how, limited funds or energy, but more often than not, it’s fear. I sideline a lot of my hopes because they feel too big to pursue- what if I’m not the the woman for the job? Maybe my ambitions would be better served by someone smarter or more brave, someone not bound by children or location or a limited skillset. Maybe it’s not the right time for these ambitions, or maybe there’s just not enough room in the world for whatever I bring to the table.

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

When faced with our dreams and all the fear that comes packed onto them, I think we have to say “yes” anyways. There are so many beautiful and inspiring things waiting to be uncovered just on the other side of our fear, and we’ll never regret crossing over to at least sniff them out. Whatever hopes or ambitions you’ve got in your back pocket, the one that you’re saving for a rainy day, for another year, or for some distant future version of yourself to uncover, I want to encourage you to at least check them out. If fear and “what if’s” are the only thing nudging you back to the quiet comforts of your present reality, I hope you’ll shake them off and decide to be a person who goes after their big, loud ambitions anyways. There’s room in the world for your gifts, ideas, and ambitions, and today can be the day, maybe even the first, that you break out of fear long enough to catch of glimpse of them.

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

So these sugar cookie ice cream sandwiches. I met Sarah at an event this time last year and found out she was working on this book. Her first book was already in my library, a well-read and referenced set of pages on my shelf, so I was excited to hear about this newest addition. Y’all- it is worth the hype and then some. Her book, “100 Cookies,” is a beautiful offering, full of inspired recipes, detailed instructions, and yummy photos that make you want to dive in and grab them. As someone who has always dreamed of writing a cookbook, this book is one of those reads that made me think, “This is what I want to write!” It’s just terrific.

Aimee dog-eared a number of recipes she wanted to make (hello, macarons! red velvet brownies! all the sprinkle things!), and these sugar cookie ice cream sandwiches were her pick that seemed the most seasonally appropriate. I’m so glad we made them. The cookies are perfectly sweetened and freeze nicely, but the biggest surprise was the ice cream. Sarah’s no-churn ice cream includes cream cheese (a thing I’ve done in the past but not recently), and I was reminded of how seriously delicious it makes those no-churn varieties. I’ll probably be going back to that soon enough.

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

Anyways, we still have a little summer left in us, so I hope you’ll make these sugar cookie ice cream sandwiches with raspberry ripple ice cream soon enough. And whatever that ambition it is you’re housing, don’t be afraid to go after it. Now, in this weird transition and blip in history, is a great time to reinvent and choose something you wouldn’t normally go after, and I really believe it’s worth the risk. Happy Wednesday to you all and Happy Baking!

If you like these sugar cookie ice cream sandwiches you should check out:

No-Churn Sugar Cookie Ice Cream
Oatmeal Cream Pie Ice Cream Sandwiches
Chocolate Chip Cookie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches

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Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream

These sugar cookie ice cream sandwiches feature a delicious no-churn raspberry ripple ice cream that make for a yummy frozen dessert!

  • Author: Sarah Kieffer, recipe from “100 Cookies”
  • Prep Time: 60
  • Cook Time: 45
  • Total Time: 360
  • Yield: 10 1x
  • Category: Dessert

Ingredients

Scale

For the ice cream:

  • 1 cups fresh or frozen raspberries
  • ½ cup sugar
  • Pinch plus ¼ teaspoon of salt
  • One 14 ounce can sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean, seeds scraped (optional)
  • 2 ounces cream cheese, at room temperature
  • 2 cups heavy whipping cream

For the cookies:

  • 21/2 cups plus 1 tablespoon all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 cup unsalted butter, at room temperature
  • 13/4 cups sugar, plus ½ cup more for rolling
  • 1 large egg plus 1 large egg yolk
  • 1 tablespoon pure vanilla extract

Instructions

To prepare the ice cream:

  1. Bring the raspberries, sugar and pinch of salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring and pressing down on the berries occasionally until they have released their juices, about 5 minutes. Strain the berry mixture through a fine-mesh sieve, pressing on the solids to extract as much juice as possible. Discard the solids. Let the juice cool to room temperature, then place in the fridge to chill.
  2. In a large bowl, whisk together the sweetened condensed milk, vanilla, vanilla bean seeds, and ¼ teaspoon salt until completely smooth. In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady steam, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streak remain. Pour into a 9×13” metal pan lined with foil and swirl in dollops of the raspberry mixtures, swirling with a butter knife. Freeze until firm, about 6 hours.

To prepare the cookies:

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees. Line three sheet pans with parchment paper. In a medium bowl, combine the flour, baking soda, salt, and cream of tartar. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until cream, about 1 minute. Add 1-3/4 cups of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and eat on low speed until just combined. Place the remaining ½ cup of sugar in a small bowl.
  2. Form the cookies into 1-1/2 ounce (2 tablespoon) balls. Roll each ball in the sugar and place 8 cookies on each pan. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown 12-14 minutes. Transfer the sheet pan t a wire rack and let the cookies cool for 5 to 10 minutes on the pan, the remove them and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
  3. When the ice cream is frozen and cookies are cooled, use a 2-1/2 inch round cutter to trim our rounds of ice cream and sandwich in between two cookies. Freeze until ready to enjoy!

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Share a photo and tag us — we can’t wait to see what you’ve made!