cookie

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

It’s no surprise that I like desserts.

I like cakes with buttery icing and cookies that leave your fingers gooey with chocolate. I’m partial to golden-crusted pies with sweet, bubbling insides. I like drippy ice cream cones, eating dough off the beaters, and pastries that leave flakes all over the kitchen, but there’s still one thing that’s sweeter than all of the treats in the world.

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

In my world, it’s seeing little eyes peer over the edge of the counter. It’s the little hands that paw at the back of my apron, begging for a handful of marshmallows or chocolate chips. It’s kissing pairs of  cinnamon sugar coated lips and the look of joyful surprise on those faces when they come home to the smell of fresh baked cookies or loaves of bread.

Just like with anything else we might partake in, the food we make in our kitchens is only as special as the people we’re sharing it with. So if you needed a reminder today to bake something on behalf of your neighbor or your boyfriend or your Nana who lives 300 miles away, this is it. Bake for other people- it tastes better that way.

Brown Butter Bourbon Madeleines

These little brown butter bourbon madeleines are the cutest. They’re rich and satisfying despite being only a bite or two, and every single morsel is loaded with flavor- first butter and then bourbon, followed by rich chocolate and pecans. These treats are entirely decadent to enjoy, plus just look at them. They’re adorable. Who wouldn’t want to dive into these?

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

Truthfully, I’ve not made a ton of madeleines before these brown butter bourbon madeleines. I only invested in a pan (this one!) about a year ago and have since dabbled with recipes and how-to’s that I’ve found on the internet. My first few attempts were good, but what made me settle on these brown butter bourbon madeleines is that every single flavor here is elevated in a really special way. Madeleines are already known for their buttery flavor, and here, the brown butter is the star. We add bourbon for a subtle warmth and caramel flavor, and then we dip the whole thing in a bourbon ganache that is ultra boozy and screams “CHOCOLATE!” Pecans seemed like a natural fit here too, so I thought, “Why not?”

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

Making the Madeleines

If you’ve never made madeleines before, here’s a few ins and outs you’ll want to take note of:

First, a madeleine pan is kinda essential, but not a deal breaker. Yes, I hear you, you don’t want another random pan that only suits one purpose. I get it. Feel free to try this exact recipe in a mini muffin tin. You’ll miss out on the pretty shell shape, but I’ve tried it and they still make for a yummy treat.

Second, resting your batter here serves a purpose but we can work around it. Allowing the batter to chill in the fridge for a few hours helps to ensure your madeleines puff and rise to create that signature hump in the middle (click here for more on that), but you can totally skip that too if you’d prefer. They’ll still puff up some. Third: madeleines are loaded with butter and are best eaten the day they’re prepared. They’ll still taste delicious on day two, but they’re really meant to be enjoyed nearly fresh from the oven. Not that they’d stick around that long anyways.

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans. These are buttery French cookies filled with booze, butter, and topped with decadent rich bourbon ganache. Each little treat is fluffy, like a cake meets cookie and it topped with yummy toppings. These make terrific fall treats for cocktail parties or gifts. These traditional bakes are sweet and elegant and a fun treat to learn how to make! Learn more on thewoodandspoon.com by Kate Wood!

If you’re a little unsure on browning butter, don’t worry- I’ve got you covered with a tutorial here. Not sure about ganache? Got you covered on that too. The ganache on these brown butter bourbon madeleines isn’t 100% necessary, but I think that added element contributes loads of flavor and makes these little guys over the top. If you’d rather keep them plain Jane, a simple sprinkle of confectioner’s sugar would do nicely too. Your choice.

Give these brown butter bourbon madeleines a try and let me know what you think! Have a great Tuesday and cheers to you!

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

Derby Pie Cookies

Pecan Toffee Blondies

Derby Pie Bars

Candied Walnut Chocolate Chip Cookies

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Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

These brown butter bourbon madeleines are rich and buttery with a dark chocolate bourbon ganache and a sprinkle of toasted pecans.

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 18
  • Category: Dessert

Ingredients

For the madeleines:

  • 7 tablespoons (100 gm) unsalted butter, plus more for buttering the pan
  • 2 large eggs
  • 1/3 cup (70 gm) sugar
  • 11/2 tablespoons bourbon
  • ½ teaspoon vanilla extract
  • ½ cup (70 gm) all-purpose flour
  • ¼ teaspoon salt

For the topping:

  • ½ cup (120 gm) heavy whipping cream
  • 4 ounces chopped dark chocolate (I use 60-70% cocoa baking bars)
  • 1 tablespoon bourbon
  • ½ cup (55 gm) finely chopped toasted pecans

Instructions

To make the madeleines:

  1. Place the butter in a small saucepan over medium heat and brown it. Allow the butter to melt completely and the continue cooking, stirring the whole time, until golden flecks appear at the bottom of the pan and the mixture begins to smell warm and nutty. Do not burn the butter. Remove the mixture from heat and pour immediately into a small bowl.
  2. In a large bowl, beat together the eggs and sugar until pale and slightly thickened, about 2-3 minutes. Add the bourbon and vanilla extract and stir to combine. Add the flour and salt and fold to combine. Add the browned butter and fold the mixture just until combined. Cover the bowl and place it in the fridge to chill for 2 hours or overnight.
  3. When ready to make, preheat the oven to 375 degrees and melt 2 tablespoons of butter to liberally grease a madeleine pan. Spoon 1 tablespoons of batter into each madeleine pan and then bake in the preheated oven for about 13 minutes, or until the tops are puffed and the edges and bottom of each madeleine is golden. Remove from the oven and set aside to cool while you make your ganache.

To finish your madeleines:

  1. Warm the heavy whipping cream over the stove or in the microwave just until it’s about to boil. Remove from heat and then pour over the dark chocolate in a medium-sized bowl. Allow it to rest for 3-4 minutes. Whisk the warm cream and chocolate together until smooth. If small chunks of chocolate remain, place back in the microwave for 20 second increments until it is smooth. Stir in the bourbon.
  2. Dip each madeleine in the ganache and then sprinkle with/dip in pecans. Set the madeleines aside on a sheet of parchment or wax paper to set. Madeleines are best eaten the day they are prepared but can be saved overnight if needed.

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Brown Butter Muscovado Chocolate Chip Cookie Bars

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Happy Tuesday from my little corner of the world to you!

Here in Selma, life is busy and full with back to school activities and the onset of football season. Of course we’re still in full-on house building mode, and although I’m sure we are still getting a little closer everyday, this truly feels like the never-ending project. In an effort to not get stir-crazy in the process, I’ve been baking up a storm.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Lucky for me, we are knee-deep in cookbook season! Autumn months are prime time for new cookbook releases, so keep your eyes peeled over the coming months for recipes that I’ll be sharing from some of my new favorite reads. Up first is this recipe for brown butter muscovado chocolate chip cookie bars, fresh from my sweet friend Rebecca’s first release, “The Cookie Book“!

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

I first met Rebecca at last year’s Saveur Blog Awards, but I became familiar with her long before that. Rebecca writes a hilarious, sugar-coated blog that I frequent for recipes and inspiration, and it was a dream to meet an online friend in real life. She thrives on creating accessible recipes that home bakers actually want to make, and her book is no exception. “The Cookie Book” is filled with tons of recipes that I can’t wait to dive right into.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Brown Butter Muscovado Chocolate Chip Cookie Bars

These cookie bars are as simple as they are decadent. Rich and caramel-y muscovado sugar (like the sexy cousin of plain, old-fashioned brown sugar) combines with my all-time favorite ingredient, brown butter, to create a sweet and salty chocolate chip cookie bar that is to die for. I only wish I had thought of it myself.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Making the Bars

To make these brown butter muscovado chocolate chip cookie bars, we start with browning butter. For a how-to on that, be sure to check out my tutorial here. Brown butter is stirred into the blend of sugars before eggs, milk, and vanilla are added to the mix. Next come the dry ingredients, followed by a boat-load of chopped dark chocolate. Spread the dough into a prepared baking dish and bake away until the bars are golden and set. Rebecca recommends finishing off these brown butter muscovado chocolate chip cookie bars with a heavy hand of salt, and I couldn’t agree more.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

These little treats would make a wonderful addition to your fall tailgates, dinner parties, and afternoon snacks. We have been munching on them since I discovered the recipe a week ago, and I am not mad about it. Give Rebecca’s book a looksie here and try on these cookie bars for size. I have a feeling they’re all the push you’ll need to spring for the book. Happy Tuesday and Happy Baking, y’all!

If you like this recipe you should try:

Brookies (Brownie Cookie Bars)

Butterscotch Blondies

Pecan Toffee Blondies

Derby Pie Cookies

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Brown Butter Muscovado Chocolate Chip Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

The brown butter muscovado chocolate chip cookie bars are sweet and salty, rich dessert bars that will take your average after-dinner treats and snacks to the next level. Try this recipe from Rebecca Firth today!

  • Author: Rebecca Firth
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

  • 1/2 cup (115 gm) unsalted butter
  • 1 cup (210 gm) dark muscovado sugar, packed
  • 1/2 cup (96 gm) sugar
  • 1/3 cup (80 mL) sunflower seed oil or other neutral oil
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons milk, room temperature
  • 1 tablespoon vanilla extract
  • 11/2 cups (205 gm) bread flour
  • 11/2 cups (205 gm) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11/2 cups (180 gm) dark chocolate, chopped
  • Sea salt flakes for dusting on top, optional

Instructions

  1. Preheat your oven to 375 degrees. Grease an 8×11″ casserole dish and line with parchment paper, letting the excess fall over the sides.
  2. Put the butter in a medium saucepan and melt over medium heat. Once melted, crack up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3-5 minutes. Once this happens, take it of the heat and pour into a medium, heat-safe bowl to cool a bit.
  3. When cooled slightly, whisk in the muscovado, granulated sugar, oil, eggs, egg yolk, milk, and vanilla until thoroughly blended.
  4. In another medium bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda and sea salt. Add this to the butter mixture and stir until barely blended. Add in the chocolate chunks and continue to blend until just combined and the chocolate is evenly distributed.
  5. Pour the mixture into the prepared baking dish. Dampen your hands and gently press down so that is covers the bottom of the dish. Bake in the center of the oven for 25 minutes. (Note: bake time is dependent on pan type and oven temp. If they look significantly gooey at 25 minutes, feel free to leave in an additional 5-10. Bars will continue to cook and firm up some once removed from the oven.) Sprinkle with sea salt flakes, if desired. Let cool completely before cutting. These are great the same day as they’re made and equally dazzling the next.

Notes

  • If you use a larger or smaller pan be sure to adjust your bake time accordingly. Additionally, these were tested in ceramic pans. Note, if you use a metal pan check earlier for doneness as it could affect the bake time.
  • Check out the link in my post for help on browning butter!

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Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

The summer is in full-swing, and to keep you cool during these sweltering months, I’ve got a semi-homemade frozen treat that literally makes my mouth water just thinking about it: chocolate chip cookie ice cream sandwiches. Chewy, sweet and salty chocolate chunk cookies filled with the ice cream of you choice, these bad boys have your name written all over them.

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

We’ve spent the past few weeks in the sun with salty hair and bellies full of watermelon and frozen cocktails. Enjoying the beach with children is an activity I would more closely identify as “work” over “vacation,” but doing so with friends that feel like family make the effort worth it. My kids are slowly gaining a healthy respect and love for the water, and I have loved the opportunity to watch them experience new things for the first time.

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

I’m realizing there’s a lot of things you take for granted when you go to the beach without children for most of your life. In fact, it wasn’t until I had two overheated toddlers plastered to my sweaty thighs that I realized just how oppressive the summer heat can be. There’s sunscreen in their eyes, life jacket-induced wedgies, and  never enough juice boxes to go around. The sun’s too hot, there’s sand in their pants, and somehow everyone in the water has a near-drowning experience. By the end of the trip, mom needs another vacation. #firstworldprobs

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.comChocolate Chip Cookie Ice Cream Sandwiches

As a reprieve, I’ve retreated to the lake so that my mom can play grandmother to my babies and I can get some real R&R over the holiday week. To celebrate, you had better believe we’re noshing on these chocolate chip cookie ice cream sandwiches. These frozen treats (and a few bottles of rose) are the reason I’ll be staying sane (ok, and five pounds over my usual body weight) for the remainder of the summer.

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

The key to these chocolate chip cookie ice cream sandwiches is the cookie. In order to keep this dessert as simple and stress-free as possible, we need to be able to assemble and freeze them in advance. So I’ve made this recipe to be just barely soft and chewy when frozen so that you can enjoy the goods without fussing in the kitchen all week long.

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

Making the Sandwiches

Like most cookies, we start these by creaming butter and sugar. These have a high percentage of brown sugar for extra chewiness. Next comes vanilla and eggs which stir in until combined. Finally we add the dry ingredients and the chopped chocolate. Be sure to use finely chopped chocolate so that you don’t bite into any hunks of chocolate once baked! While I love huge chunks in normal cookies, I don’t want to be held responsible when you crack a tooth. So just chop it. These cookies get baked just until the edges are set and they still appear slightly underdone.

Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

Once the cookies are cool, sandwich a big scoop of ice cream right between two of them. I prefer vanilla and chocolate, but caramel, cookies and cream, or even chocolate chip would be a great addition here. It’s your pick!Chocolate Chip Cookie Ice Cream Sandwiches by Wood and spoon blog. These are chewy chocolate chunk cookies makes with a sprinkle of salt and chopped chocolate. They stay soft and chewy, even when frozen, which make these the best homemade ice cream sandwiches! Make these treats for summer, pool, bbq parties, and more! Find the recipe and how to at thewoodandspoon.com

Stay extra cool for the remainder of this month. These chocolate chip cookie ice cream sandwiches are the ticket!

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

Vegan Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies

Peanut Butter Chocolate Chunk Cookies

No-Churn Coffee Cookie Dough Ice Cream

Mint Brownie Ice Cream Cake

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Chocolate Chip Cookie Ice Cream Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

These chocolate chip cookie ice cream sandwiches have homemade thin and chewy chocolate chip cookies and are filled with ice cream of your choice! You can assemble and freeze these in advance to have tasty treats on hand in the freezer!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 11
  • Category: Dessert

Ingredients

  • 1/2 cup (113 gm) unsalted butter, at room temperature
  • 1/2 cup (100 gm) packed brown sugar
  • 1/3 cup (70 gm) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/4 cups (180 gm) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (5 ounces) finely chopped semisweet or bittersweet chocolate (your choice)
  • Ice cream of your choice

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking sheets.
  2. Cream the butter, brown sugar, and sugar with a mixes on medium speed until light and fluffy, about 1 minutes. Add the egg and vanilla, mixing to incorporate. Next, add the flour, baking soda, and salt, and stir on low just until combined. Add the chocolate and fold to incorporate.
  3. Roll 1-1/2 tablespoon-sized balls of dough on the baking sheet about 2 inches apart and bake in the preheated oven for about 10 minutes or until the outer rim of the cookies are set, starting to bronze, and the inside of the cookies still look slightly underdone. If your cookie dough balls look shiny and greasy or if you know you used butter that was too soft, allow the dough to chill in the fridge briefly, about 20-30 minutes. Allow the cookies to cool completely (you can speed this process up in the freezer!) prior to filling with 1/3-1/2 cup sized scoops of ice cream of your choice. Freeze or eat immediately. You can store these wrapped in the freezer for up to two weeks.

Notes

  • Chopping the chocolate finely is really important here! You don’t want to bite into big chunks of chocolate when the cookies are frozen. Also, using chopped chocolate instead of chips is important as the chips are designed to not melt well.

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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies Recipe By Wood and Spoon Blog by Kate Wood. These are coconut oil and flaxseed meal egg cookies make with jumbo dark chocolate chunks with gooey centers. The cookies are big with crispy edges and chewy centers. The cookies are made with organic sugars and can be made gf with a one for one flour mix. This is a one bowl simple recipe that requires no rest time. Cookies can be made ahead and stored in the freezer. Find the recipe and how to for these dairy free treats on thewoodandspoon.com

First things first: I am not a vegan. I love butter more than the average bear and go through an ungodly amount of eggs each week. Give me heavy cream and regular ice cream any day, okay? But sometimes we want options. We want to share food with our health-concious friends and make desserts that those on diet restrictions can enjoy too. I started working on these vegan chocolate chip cookies for my sister who had been following a vegan diet for a few years. In a strange turn of events, she liberalized her diet right around the time that I finally nailed these cookies, but I’m thrilled either way because these cookies are the bomb. They’re just really good. Let me give you the scoop on them.

Vegan Chocolate Chip Cookies Recipe By Wood and Spoon Blog by Kate Wood. These are coconut oil and flaxseed meal egg cookies make with jumbo dark chocolate chunks with gooey centers. The cookies are big with crispy edges and chewy centers. The cookies are made with organic sugars and can be made gf with a one for one flour mix. This is a one bowl simple recipe that requires no rest time. Cookies can be made ahead and stored in the freezer. Find the recipe and how to for these dairy free treats on thewoodandspoon.com

These vegan chocolate chip cookies are a coconut oil-based treat made with organic sugars, all-purpose flour, and dark vegan chocolate. A flaxseed egg (flaxseed meal mixed with a bit of water) holds the whole thing together to create a cookie that is chewy throughout and slightly caramel in flavor. In creating these cookies, I knew I wanted them to be adaptable for a number of scenarios, so I tested one million (well, more like 25) versions of these cookies to identify which were the most pleasing. I had several road bumps along the way, but I think I’ve ironed out enough of the wrinkles so that you can enjoy delicious vegan chocolate chip cookies in your own home kitchen.

Vegan Chocolate Chip Cookies Recipe By Wood and Spoon Blog by Kate Wood. These are coconut oil and flaxseed meal egg cookies make with jumbo dark chocolate chunks with gooey centers. The cookies are big with crispy edges and chewy centers. The cookies are made with organic sugars and can be made gf with a one for one flour mix. This is a one bowl simple recipe that requires no rest time. Cookies can be made ahead and stored in the freezer. Find the recipe and how to for these dairy free treats on thewoodandspoon.com

Sugars

This recipe calls for organic sugar and organic brown sugar. You can use regular granulated and brown sugar, although you may find that your final cookie spreads differently than the ones pictured here. A lot of people are unaware that most processed sugars are not actually vegan, so organic sugars are your best bet if you want to stay on the safe side.

Fat

I chose coconut oil for this recipe because vegan butters are hard to come by in my local grocery store. It’s important to buy coconut oil that is solid at room temperature and not the liquid variety. I did not test this recipe with vegan butter or other plant-based fats, but if you try it let me know how they turn out!

Vegan Chocolate Chip Cookies Recipe By Wood and Spoon Blog by Kate Wood. These are coconut oil and flaxseed meal egg cookies make with jumbo dark chocolate chunks with gooey centers. The cookies are big with crispy edges and chewy centers. The cookies are made with organic sugars and can be made gf with a one for one flour mix. This is a one bowl simple recipe that requires no rest time. Cookies can be made ahead and stored in the freezer. Find the recipe and how to for these dairy free treats on thewoodandspoon.com

Flour

I tested this recipe both with regular all-purpose flour and gluten free cup-for-cup flour. I noticed that the GF flour cookies were a bit thicker than the original recipe, but you may also notice differences from brand to brand. For reference, I typically use King Arthur Flours. I opted to not use alternative grains here, primarily because I wanted to create a cookie that tasted like a classic chocolate chipper.

Please note that even just a small change in the amount of flour can alter this dough. If you find that your cookies are consistently way too thick or a little dry, it could be that you need to add a tablespoon or two less flour. If they spread way too much, you may benefit from adding an extra tablespoon or two of flour the next time around. Every person measures flour differently, so for best results you may want to weigh your ingredients.

Chocolate

After quite a bit of research on vegan chocolate, I learned that some varieties of chocolate are “accidentally” vegan. Lindt baking bars and Trader Joe’s Pound Plus baking bars are two options for people not wanting to spend crazy dollars on fancy chocolate. I did find that the Lindt chocolate bubbled oddly on the tops of the cookies, but they still tasted terrific. I shot for 68-72% cacao chocolate, but you can use whatever works for you.

Please note that if you use chocolate chips, your final cookie will turn out differently. The chips are not meant to melt as easily as the baking bars; expect cookies that are thicker with less spread. One of the things I love about these cookies are the pools of chocolate on top. If you like this look too, chop up most of your chocolate into 1/4″-1/2″ pieces. Save a few larger 3/4″-1″ chunks to press on top of the cookie dough balls before baking. Just a little bit of chunky chocolate on top (or near the top!) of each ball should do the trick.

Vegan Chocolate Chip Cookies Recipe By Wood and Spoon Blog by Kate Wood. These are coconut oil and flaxseed meal egg cookies make with jumbo dark chocolate chunks with gooey centers. The cookies are big with crispy edges and chewy centers. The cookies are made with organic sugars and can be made gf with a one for one flour mix. This is a one bowl simple recipe that requires no rest time. Cookies can be made ahead and stored in the freezer. Find the recipe and how to for these dairy free treats on thewoodandspoon.com

Temperature

This is the least predictable variable here. I almost lost sleep over these cookies due to problems with oven temp. Here’s the deal: in a super hot oven, the cookies will melt and spread like crazy, making little puddles of greasy dough with weirdly crispy edges. If you know your oven bakes hot, I’d encourage you to do a test run cookie and adjust the temp by 10 or so degrees as needed. If your cookie melts insanely, just notch the heat down and bake the rest at a slightly lower temperature. You can also chill your dough a bit, but I found that adjusting the heat was the best bet. For best results, use a heavy, non-insulated pan lined with a sheet of parchment paper.

Vegan Chocolate Chip Cookies Recipe By Wood and Spoon Blog by Kate Wood. These are coconut oil and flaxseed meal egg cookies make with jumbo dark chocolate chunks with gooey centers. The cookies are big with crispy edges and chewy centers. The cookies are made with organic sugars and can be made gf with a one for one flour mix. This is a one bowl simple recipe that requires no rest time. Cookies can be made ahead and stored in the freezer. Find the recipe and how to for these dairy free treats on thewoodandspoon.com

Final Word

Just when I think I’ve figured baking out, something surprises me and I learn something new. If you have interesting results with these cookies, please tell me about it! We can troubleshoot issues or celebrate triumphs, because at the end of the day everyone learns a little bit more when they share their experience. So if you make these, tell me about it! I think you’ll love them, and I can’t wait to hear all about it. Happy baking, friends!

Vegan Chocolate Chip Cookies Recipe By Wood and Spoon Blog by Kate Wood. These are coconut oil and flaxseed meal egg cookies make with jumbo dark chocolate chunks with gooey centers. The cookies are big with crispy edges and chewy centers. The cookies are made with organic sugars and can be made gf with a one for one flour mix. This is a one bowl simple recipe that requires no rest time. Cookies can be made ahead and stored in the freezer. Find the recipe and how to for these dairy free treats on thewoodandspoon.com

If you like these vegan chocolate chip cookies you should check out:

Vegan Coconut Lime Ice Cream Pie with Strawberries

Almost Paleo Coconut Almond Chocolate Cookies

Candied Walnut Chocolate Chip Cookies

Flaxseed Bread

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Vegan Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 28 reviews

These vegan chocolate chip cookies are a coconut oil based cookie made with a flaxseed meal egg, organic sugars, and vegan dark chocolate. Option for gluten free cookie is available as well. 

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 11

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • ½ cup (120 gm) coconut oil, firm not liquid
  • ¼ cup (50 gm) organic cane sugar
  • ½ cup (100 gm) organic brown sugar
  • 11/2 teaspoons vanilla
  • 11/4 cups (160 gm) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 ounces coarsely chopped (1/4-1/2″ pieces) semisweet or bittersweet vegan baking chocolate (see notes)

Instructions

  1. Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
  2. Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
  3. In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and fold to combine.
  4. Scoop out large balls (I use a large cookie scoop or about 3 tablespoons) of dough and place them two inches apart on the prepared baking sheets. If you want large pools of chocolate on top of your cookies, make sure there are some larger chunks of chocolate close to the top of the cookie rounds. If you notice your dough is really soft and melty, place in the fridge or freezer to firm up, about 30 minutes. Bake in the preheated oven about 10-12 minutes or until the cookies are golden brown and set around the edges.

Notes

  • If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
  • Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
  • If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
  • You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
  • I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.

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Brookies (Brownie Cookie Bars)

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

Have you heard of brookies? If you’re unfamiliar, fear not, because we are going to get down to the nitty gritty in today’s #monthofchocolate installment. Brookies are essentially brownie cookie bars, a treat that is equal parts chocolate chip cookie dough and brownie batter. Both components are baked into one ultra-rich and satisfying dessert, the ultimate treat for the chocolate lover who refuses to choose between chocolate chip cookies and brownies.

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

The Story Behind Brookies

My experience with brookies began as a kid. Growing up, my Nana and I took day trips to the next town over where we shopped for books and ate lunch. We spent hours thumbing through stories and magazines, acquiring stacks of paperbacks and colorfully illustrated pages to take home for keeps. Any vacation to visit my Nana was incomplete without an outing to that bookseller, and I firmly believe that my love for reading and writing began in the quiet corners of that store.

Shopping always came before lunch, and we chose the same restaurant each time. In keeping with our tradition, dessert came first, and we filled our bellies on slices of banana cream pie and brookies. Occasionally, we would save room for lunch, but the beauty of those meals was the space to do something that felt out of the ordinary and special. That act of eating dessert first became like a sacred right, a privilege reserved for meals spent across the table from my Nana.

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

Fond Memories

A sidetone on this: do you guys have memories like that? Are there people in your life who have created those moments for you? I think some humans have a knack for making ordinary days and places and moments sparkle. They thrive on creating magic for others and have the seemingly innate ability to make the everyday memorable. In a long list of qualities that I hope to inherit from my Nana, this is one: I want to create meaning from the mundane. I want to be a person who can polish life’s simple moments until they become someone’s treasure.

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

In retrospect, the brookies we enjoyed all those years weren’t that great. You could kinda tell it was one of those mass-produced desserts that was microwaved at the last minute and served a la mode. But the prospect of greatness is still there- a brownie and cookie combined?! Could anything in the world be more tantalizing?

These brookies are made from a simple cocoa powder brownie batter that is topped with an equally easy chocolate chip cookie dough. The recipe can be prepped in ten minutes flat, yet has that “OH MY GOSH, WHO BROUGHT THESE?” kind of a effect on the people who eat them. They’re just that fab.

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

Making Brookies

To make them, we start with the brownie batter. First, melted butter combines with sugar before we add egg and vanilla. Secondly, add the flour, leavening and cocoa powder, and fold in the chocolate chunks. Lastly, spread the brownie goodness into the bottom of a 9″ baking dish.

Afterwards, we get started on the cookie dough. Again, melted butter and sugar stir together before egg and vanilla adds in. The dry ingredients and chocolate chunks stir in next, and the dough spread on top of the brownie batter. A sprinkle of salt finishes the bars, and the whole pan bakes in the oven until puffed and baked through.

Fresh from the oven, the brookies have a cookie texture and an ultra-chocolatey flavor. They store terrifically in the freezer, but my guess is that they won’t last that long. Give them a try and let me know what you think! Next week is our very last week of #monthofchocolate (BRB, I’m actually crying real tears). How about we celebrate with two desserts?! Don’t worry, I’ve totally saved the best for last. Happy Tuesday and Happy Baking!

Brookies Brownie Cookies by The Wood and Spoon Blog by Kate Wood. This is a recipe for brownie cookie bars, baked in a 9" pan. For when you can't decide between sweets! A rich cocoa powder and chocolate chip brownie topped with a salty chocolate chunk blondies-like cookie. They taste great with ice cream! Find the recipe and simple how to for this dessert at thewoodandspoon.com

If you like these brookies, you should check out:

Pretzel Shortbread Peanut Butter Brownies

Derby Pie Bars

Candied Walnut Chocolate Chip Cookies

Brown Butter Blondies

Peppermint Bark Brownies

Triple Chocolate Cookies

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Brookies (Brownie Cookie Bars)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

These brookies are brownie cookie bars- a layer of brownie batter topped with a chocolate chip cookie dough! This simple one-bowl recipe is perfect for the person who just can’t choose. 

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12

Ingredients

For the brownie:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (70 gm) sugar
  • 1/3 cup (70 gm) packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup (65 gm) all-purpose flour
  • ¼ cup (30 gm) dark cocoa powder
  • 1/4 teaspoon salt
  • ½ cup (85 gm) semisweet chocolate chips

 

For the cookie:

  • 6 tablespoons (85 gm) unsalted butter
  • 1/3 cup (70 gm) brown sugar
  • 1/3 cup (70 gm) sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup (130 gm) all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt, divided
  • ½ cup (85 gm) semisweet chocolate chips

Instructions

To prepare the brownie layer:

  1. Preheat the oven to 350 degrees and line an 8 or 9” square baking pan with aluminum foil. Lightly grease the bottom with baking spray.
  2. Melt the butter over medium heat until just barely melted. Pour into a medium-sized mixing bowl and whisk in the sugar and brown sugar. Whisk in the egg and vanilla. Add the flour, cocoa powder, and salt and stir with a wooden spoon until almost combined. Add the chocolate chips and stir until the ingredients are well incorporated. Spread the mixture into the bottom of the prepared pan. You can use lightly moistened fingers to pat it out evenly.

 

To prepare the cookie layer:

  1. Melt the butter over medium heat until just barely melted. Pour into a medium-sized mixing bowl and whisk in the sugar and brown sugar. Whisk in the egg and vanilla. Add the flour, baking soda, baking powder, and ½ teaspoon salt and stir with a wooden spoon until almost combined. Add the chocolate chips and stir until the ingredients are well incorporated. Spread the mixture on top of the brownie layer. Sprinkle the top of the cookie with the remaining ¼ teaspoon of salt and then bake in the preheated oven for about 35 minutes or until a toothpick inserted just barely comes out clean. Allow to cool on a cooling rack for about 20 minutes before pulling the aluminum foil and bars out. Once cooled, slice into squares.

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Mocha Cookies

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

The holidays have got to be the biggest joke we’re playing on kids. Christmas, a time of year that is paraded as fun and joyful, full of love and surprises just might be a giant trick we’re playing on our little ones. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Okay, level with me for a minute. Is it not mildly terrifying that a stranger might shimmy down the chimney in the middle of the night? Who wants to be awoken by the sound of live animals on the roof of their home? And what kid is going to be excited about some old fellow breaking into their home and EATING ALL OF THE COOKIES? It’s outrageous. This concept we use to drum up excitement for our children is actually pretty disturbing.

It’s no wonder our kids are bad all year. We tell them, “Oh, Santa Claus won’t come if you don’t finish your vegetables! Santa won’t visit if you hit your sister! No presents from Santa if you flush your Beanie Babies down the toilet!” And what do they do? They protect themselves from the bearded intruder, his wild animals, and his illusive mob of tiny helpers. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

I think we may be sending our children some mixed messages. We tell our kids not to talk to or take candies from strangers, yet when Christmas rolls around, we bribe them with candy canes to hop on Santa’s lap. We tell them not to feed the animals at the zoo but then proceed to lure reindeer into our homes with carrots and frosted cookies. And let’s be honest: kids aren’t impressed by these magical reinder anyways because they see them for what they are- FLYING BEASTS.  

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Truthfully, I think I’m selling my kids short. There’s no way Aimee didn’t notice the 5 o’clock shadow peeking out from under the mall Santa’s beard. She’s seen the bag of crap that I bought her from Target and there’s not a chance she’s going to believe it came from the North Pole on Christmas morning. These kids are smarter than we give them credit for, so it’s no surprise to me that we wind up with holiday footage like this:

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com
Aimee: “He’s a fake and I hate this. Also, back off, Rudolph.”

As for me and my house, we will continue to torture our little ones. They are going to be fed nonsense of sugar plum fairies and moonlit sleigh rides until they’re old enough to laugh me in the face. While the true meaning of Christmas- a baby in the manger, redemption for humanity, and God’s fulfilled promises- will always remain at the forefront of our Decembers, I won’t miss the opportunity to rouse wonder and mystery in the imaginations of my little people. Even if it is a little terrifying. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

So whether you’re on team Santa or not, these mocha cookies are sure to get you in the Christmas spirit. With crispy edges and chewy centers, these coffee-scented chocolate cookies are just the type of treat that Ole St. Nick would try to jank from your cookie jar while the unsuspecting children sleep. They’re just really simple and really good.

To make these mocha cookies, we start with butter. Cream the fat with some sugar until it becomes light and fluffy. Eggs, vanilla and espresso powder come next, stirring in just to combine. Once well integrated, flour, cocoa powder, and the rest of the dry ingredients are added to the batter. Prior to baking the mocha cookies, I like to roll them in some coarse sugar. As the dough bakes, it will melt and barely spread, giving each bite a crackly outside texture. That extra crunch from the sugar makes these easy treats a smidge more festive and way fun to eat.Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

These mocha cookies are sweet, simple, and sure to be a hit with the man in the red suit on Christmas Eve. Whip some up before the 25th and let me know how you love them! Merry Christmas and Happy Holidays to you wonderful friends. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

If you like these mocha cookies, be sure to check out:

Hazelnut Mocha Cream Pie

No-Churn Mocha Brownie Fudge Ice Cream

Cookies and Cream Cookies

Espresso Caramel Thumbprint Cookies

Triple Chocolate Chip Cookies

Coconut Almond Chocolate Cookies

 

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Mocha Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

These mocha cookies are chewy coffee-scented chocolate crackle cookies with crunchy sugared edges. Perfect for a cookie exchange!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 25

Ingredients

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 11/2 cups (300 gm) light brown sugar
  • 1 large egg
  • 11/2 teaspoons pure vanilla extract
  • 11/4 cups (160 gm) all-purpose flour
  • ¾ cup (60 gm) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons espresso powder or coffee granules
  • ¾ teaspoon salt
  • ½ cup sparkling or turbinado sugar, optional

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium speed until integrated and fluffy, about one minute. Add the egg and vanilla extract and beat to combine an additional 30 seconds. Scrape the sides of the bowl and add the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Stir on low speed until combined, scraping the sides of the bowl as needed.
  3. Line two baking sheets with parchment paper or silicone baking mats and pour the sparkling sugar into a small bowl. Scoop 1-1/2 teaspoon sized (medium cookie scoop) balls of dough and roll them in your hands. Roll the dough balls in the sugar and place on the baking sheet about 2 inches apart. Bake in the preheated oven for about 9-10 minutes or until the tops have cracked. Allow to cool on a cooling rack before enjoying.

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Raspberry Lemon Linzer Cookies

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Ok, let’s be honest. Gift giving can be hard, right? Sometimes we buy gifts out of necessity, but often, we do it because we love those people. We want to show them they’re awesome! That they rock! That they make our lives better than a turtleneck on the coldest day of the year. So I ask you, is there really a gift that can encompass all of those sentiments? Is there such thing as the perfect gift?

I’ve got a lot of people on my Christmas shopping list this year. There’s my children (who need nothing), my husband (who only wants things he can pick out himself), and then my parents (who have everything they could ever want and then some). Sometimes I get stumped in the hustle of the season, and I make the tragic mistake of trusting Google to help me with my holiday shopping. I find myself typing, “What to get for the dad who has everything” or “What to buy for my annoyingly picky husband” and “What to buy for children that won’t clutter my living room or serve as a choking hazard.” Shockingly, Google has terrible answers to these questions.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

So please help. How do we give tangible expressions of our love for the people who matter most? WHAT AM I SUPPOSED TO PUT UNDER THE TREE FOR ALL THESE VERY IMPORTANT HUMANS? On the off chance that there is a baker on your Christmas shopping list, you are in luck. You have landed in the internet’s promise land, because I’m about to tell you what to get for the home baker on your list who has everything. Ready? Here it is!

The Home Baker Gift Guide!

Holliday Gift Guide for the Baker who has everything. A Christmas wish list for the cook and foodie who who doesn't need a thing. What to buy for Christmas and presents guide.

  1. Bakers Gonna Bake Sweatshirt  – A nod to Taylor in cozy sweatshirt form from Miss Jones Baking Co.
  2. Recipe Box – Store all your favorite recipes in this floral tin from Rifle Paper Co.
  3. Mini Dutch Ovens – Personal-sized desserts couldn’t look any cuter in these Ballarini ovens with lids.
  4. Cookie Swap Plate – This adorable plate with recipe cards and linen gift tag is the Christmas gift that keeps on giving.
  5. BergHOFF Perfect Slice Pan – Portion control bakeware that is so cool, even Oprah endorses it.
  6. Apron – These Hedley & Bennett aprons are the “It” item in kitchen fashion right now.
  7. Marble Rolling Pin – This is a kitchen item I wouldn’t mind leaving right on the counter.
  8. Copper Mixing Bowls – Mixing bowls that are pretty enough to be used as a serving dish.
  9. Bundt Pan – Nordic Ware bundt pans are a must in any home baker’s arsenal of equipment. This one is my favorite.
  10. Eat Cake for Breakfast Oven Mitt Set – Cheeky and useful, this Kate Spade set is perfect for the girly baker.
  11. French Butter Keeper – This ceramic dish keeps butter fresh at room temperature.
  12. Cookie and Coffee Gift Set – Gourmet cookies and coffee- a match made in heaven. I use G Momma’s cookies in a few of my recipes (look here and here!)

I hope that is helpful. These are some of my very favorite items and brands, and I feel confident that the bakers on your list will LOVE these items. If you’re shopping for a person that is new to the baking scene, be sure to check out my wish list from last year! It’s full of items every home baker needs!

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Raspberry Linzer Cookies

Ok, now let’s talk raspberry lemon linzer cookies.

I have had linzer cookies on my “to make” list for a long time. They’re beautiful, incredibly festive, and I just love the combination of almond with fruity jams. I finally got around to nailing down a favorite recipe, and I am thrilled to share it with you today. These raspberry lemon linzer cookies are the bomb.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Linzer cookies are little sandwiched treats made by filling almond cookies with fruit jams or ganaches. These particular cookies are made with almond flour and a bit of lemon zest which go over-the-moon  perfectly with the raspberry filling I chose. While they may look like a doozy to make, I think you’ll find they’re rather simple.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Making the Cookies

To prepare these raspberry lemon linzer cookies, we start with the cookie dough. Cream butter and sugar together before adding egg, lemon zest, and vanilla. The dry ingredients are added next to form a dough that you’ll find is similar to a cutout cookie. Pat the dough into two flat round disks and chill briefly in the fridge.

When ready to bake, roll out the cookie dough and cut out small round circles of dough. I use a biscuit cutter, but any round cutter smaller than 3″ will do. Next, use a tiny cutter of any shape to trim out the centers of half of the cookies. These cookies will serve as the lids to your cookie sandwiches and the little cutout will allow for the jam to peek through the center of the cookies. I used geometric cookie cutters, but any teeny tiny shape will work perfect. Bake the cookies in the oven and allow to cool completely.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Serving the Cookies

When you’re ready to assemble your raspberry lemon linzer cookies, sift powdered sugar over the top halves of your cookies. Spoon a small teaspoon of jam onto the bottom cookies and smear just to the edges. Place the lid cookies on top of the jam-topped cookies and wah-la! Raspberry lemon linzer cookies! See, I told you they were easier than they look!

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

These cookies are a terrific balance of sweet and tart and will taste good for days. Keep in mind that the moisture from the jam will tend to dissolve the powdered sugar, so if you’d like these cookies to stay looking as good as they taste, try to assemble them as close to the time of serving as possible. These raspberry lemon linzer cookies are a lovely way to celebrate the holidays, so give them a try and let me know what you think. I have a feeling you’re going to love them!

Happy baking, happy shopping, and most of all, happy holidays. Love y’all!

If you like these raspberry lemon linzer cookies, you should check out:

Raspberry Streusel Cake

Blueberry Lemon Bars 

Lemon Lavender Cookies 

Mint Chocolate Sandwich Cookies

Lavender Vanilla Bean Sugar Cookies 

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Raspberry Lemon Linzer Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

The raspberry lemon linzer cookies are sweet and tart, the perfect cookie for your holiday celebrations. These cookies are festive and perfect for cookie exchanges!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 30

Ingredients

  • 1 cup (230 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 11/2 teaspoons grated lemon zest (about 1 lemon)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 21/2 cups (260 gm) all-purpose flour
  • ¾ cup (75 gm) almond flour
  • ½ teaspoon salt
  • Raspberry jam, for filling the cookies
  • Confectioner’s sugar, for dusting the cookies

Instructions

  1. Cream the butter and sugar on medium speed in the bowl of a stand mixer until pale and smooth, about 3 minutes. Add the zest, egg, and vanilla and beat briefly to combine. Scrape the sides of the bowl and add the flour, almond flour, and salt. Stir on low until the dough comes together in the bowl.
  2. Dump the dough out onto a floured surface and divide into two equal parts. Pat each part out into flat rounds and wrap the disks in plastic wrap. Chill in the fridge for at least an hour or up to 3 days.
  3. When ready to bake your cookies, preheat the oven to 350 degrees and line two baking pans with a sheet of parchment paper. Use a floured rolling pin to roll one disc of dough out onto a lightly floured surface until it is about 1/8-1/4” thick. Use a 2” round cutter to cut out rounds of dough. Use a small decorative cutter to cut a shape out of the insides of half of the cookies. Place cookies on the prepared baking sheets an inch apart. You can set the shape of the cookies by placing the whole pan of cookies in the freezer for about 5 minutes. Bake in the preheated oven for about 8 minutes, or until the edges of the cookies are set. Allow them to cool on the cookie sheet for a few minutes and then cool completely on a cooling rack. Repeat this process with the remaining dough.
  4. When ready to fill the cookies, use a sifter to dust the tops of all of the cookies with the decorative cutout. Spoon a ½ teaspoon of the jam on top of the bottom cookies and spread out a bit. Sandwich the cookies together and serve!

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Pretzel Millionaire Bars

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

Last week felt like fall. Outside, the air was cold and smelled of wood and ash- the kind of smell that reminds me of staring at friends across the glow of a fire, their faces all dancing with reds and yellows and golds from the flames. Those early bits of fall are always a welcome change of season from the relentless summers we experience in Alabama, but as soon as that first cold hits, my heart longs for the holidays. I dream of Thanksgiving hams and Christmas carols; I want Nat King Cole on my radio and peppermint babka in my oven. Fall starts and I immediately crave the flavors and sights and sounds that come with the holidays.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

It’s not so much the holidays themselves as it is the feelings that they bring. I love the connection and joy that is inspired by time spent around a big table crowded with the faces of people I love. Gratitude, while accessible all year round, feels so tangible and easy to express during a time of year centered around just that- thanksgiving. Every year as the holidays approach, I do my best to soak up all the goodness as it starts trickling in, but often schedules, shopping lists, and dinner parties come between me and (what should be) a time of year when all is calm, all is bright. I want to change that.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

This year, let’s spend less time fussing and more time loving. Let’s shy away from the grind and the work and the stress of the holidays and ease into observing the moment. Maybe we could use this season to sow into the people we love and decide to simplify the rest.  Let’s make it easier on ourselves.

I’m starting in the kitchen. There’s no reason to go overboard on fussy menus (read: extravagant desserts) when delicious, indulgent treats can made quite easily. Take for instance these pretzel millionaire bars. A buttery pretzel shortbread crust topped with a gooey caramel filling and rich chocolate ganache, these pretzel millionaire bars are sweet and salty bites of goodness that can be made with few ingredients and in a short amount of time. Need to bring a dessert to your Friendsgiving party? Pretzel millionaire bars. Want to pack up some sweets as a gift for your neighbor? Pretzel millionaire bars. Decadence is only but a few minutes away when you’ve got a recipe like this on hand.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

To make the bars, we start with the pretzel shortbread crust. Combine crumbled pretzels with flour, brown sugar, and some ice-cold butter and press the sandy mixture into the bottom of a square baking dish. Pop the crust in the oven while you get going on the caramel filling.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

Although I typically employ a homemade caramel recipe, these bars keep it decadent and simple by using Eagle Brand sweetened condensed milk. Combine the milky nectar with butter and sugar in a saucepan over medium heat, and cook it until the mixture has thickened, darkened slightly, and caramelized. That gooey goodness is spread over top of the shortbread crust and allowed to chill.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

Once the bars have cooled, a rich, two-ingredient chocolate ganache comes next, prepared by stirring together warm cream and chopped chocolate. The ganache gets spread all over the cooled caramel and is garnished with a few more pretzels or a sprinkle of salt. Truly, if there’s anything more delicious than the sweet and salty combination of pretzels, caramel, and chocolate, I don’t want to know.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

I’m sharing this recipe as part of Eagle Brand’s “UnCookie” exchange that they have launched to keep our holidays sweet and fuss-free. Treats like these pretzel millionaire bars are simple to make and fun to serve, leaving you with less time spent in the kitchen and more moments shared with the people you love. While planning your holiday menus this year, be sure to remember these bars and the many other UnCookie recipes that can be found right here. Enjoy these next few months and don’t forget to treat yo’ self to some UnCookies.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

This post was sponsored by Eagle Brand. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these pretzel millionaire bars, be sure to check out:

Pretzel Shortbread Peanut Butter Brownies

Cookie Butter Pretzel Mousse

Derby Pie Bars

Espresso Caramel Thumbprint Cookies

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Pretzel Millionaire Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These sweet and salty pretzel millionaire bars have a pretzel shortbread crust, a caramel filling, and a chocolate ganache topping.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 16

Ingredients

For the pretzel shortbread:

  • 2 ounces (55 gm) salted pretzels (see notes)
  • ½ cup (65 gm) all-purpose flour
  • ½ cup (100 gm) brown sugar
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold

For the caramel filling:

  • 6 tablespoons (85 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • 114 ounce can of Eagle Brand Sweetened Condensed Milk
  • 2 tablespoons light corn syrup
  • Pinch of salt

For the chocolate ganache:

  • 2 tablespoons heavy whipping cream.
  • 3 ounces (85 gm) semisweet chocolate, chopped

Instructions

To prepare the pretzel shortbread:

  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 caramel filling.

To prepare the caramel filling:

  1. In a medium saucepan over medium heat, cook the butter and sugar together, stirring occasionally until the butter has melted.  Add the sweetened condensed milk and corn syrup and bring the mixture to a boil. Begin stirring continuously and cook for 5 minutes, or until the mixture has turned lightly golden and has thickened to a mayonnaise consistency. Remove from the heat immediately and stir in the salt. Pour the mixture over the pretzel shortbread and set aside to cool completely. You can expedite this process by refrigerating it.

To prepare the chocolate ganache:

  1. Heat the heavy whipping cream until hot but not simmering. Place the chopped chocolate in a heat-safe bowl and pour the cream over top. Cover the bowl in plastic wrap and allow the chocolate to melt for about 5 minutes. Stir the chocolate and cream together until smooth, microwaving in 10 second spurts as needed to help melt unmelted chocolate. Smooth the mixture over top of the caramel filling and garnish the top with extra pretzels or flecks of salt. Allow to cool completely before cutting into pieces.

Notes

  • I prefer to purchase mini salted pretzel twists. Avoid using thick pretzel rods. Flavor will differ if you use unsalted or fat-free pretzels.
  • If desired, feel free to stir 3/4 cup roasted chopped nuts into the caramel just before spreading on the shortbread. I have tried it with pecans and it is DELISH!

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Brown Sugar Cheesecake with Oatmeal Cookie Crust & Butterscotch

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

I guess I’m supposed to tell you all about my trip to Charleston for the SAVEUR blog awards, right? You probably want to hear all about the other finalists, the food and wine, or what it was like to meet Deb in real life. Maybe you’re curious if Wood and Spoon blog brought home a win in the “Best Baking and Sweets” category (hint: we did!), or if I ever figured out how to pronounce the word “Saveur.” Though I should probably be carving out space to share about this past week and the wonderful new friends that were made, to be honest, I haven’t yet figured out how to sum it all up. So for now, let me dive into the beauty that is this brown sugar cheesecake and we can hash out the other details later.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

Brown Sugar Cheesecake

Before we begin, let me make one thing clear: I have dreams about this brown sugar cheesecake. A perfect combination of sweet and salty, this cake is a dessert that fulfills every taste and texture desire of my heart. For starters, I think about the tangy filling, folding over itself in silky clouds inside the bowl of my mixer. The scent of the oatmeal cookie crust, rich with butter, molasses, and cinnamon, wafts to the scene, momentarily stealing my every affection. But it’s the butterscotch sauce, thick and drippy, with caramel flavors and a not-so-subtle hint of salt, that oozes in and completes the most perfect bite. Each element of this cake enhances the flavors of its counterparts and it so tantalizes my tastebuds that I could almost break out into song. Without question, this brown sugar cheesecake is the one you won’t get over.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

Making the Cheesecake

Like the other cheesecakes on this site, we start by preparing the crust. Brown sugar, flour, oats, cinnamon, and salt are brought together with the addition of melted butter. Stir it all together and pat out the mixture into the bottom of a springform pan. While it bakes in the oven, we can prepare the filling for the cake. Cream cheese is beat on medium speed just until all of the clumps have been smoothed out. Brown sugar is added next, followed by eggs, heavy cream, and vanilla. The goal here is to incorporate each element evenly without overbeating the mixture as this can cause air bubbles and cracks in the cake once baked. Just beat in each addition until well combined, and be sure to scrape the sides of the bowl regularly.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

A Few Cheesecake Tips

Now everyone has their own special way to make a cheesecake, but there’s a few things that are almost universal to the process. First, you don’t want the cake to undergo drastic temperature changes during the baking process. To address this need, I prefer to put my cake pan in a waterbath, a pan full of boiling water that reaches about halfway up the sides of the cake. I also try to cool the cake down slowly so as not to cause cracks or shrinkage along the edges of the pan.

Second, it’s important to not over-bake your cheesecake. To test your cake for doneness, look for edges that appear to be slightly set and a center that is  wiggly under the surface of the cake. I turn the oven off once the inner half of the cake is only slightly jiggly upon shaking the pan. Unlike flour cakes, cheesecakes don’t adhere to the toothpick test, so don’t bother sticking your hand in there, okay?

Third, we want a crust that is baked, not soggy. If you opt to use the waterbath, be sure to wrap the outside of your pan in aluminum foil to ensure that no water seeps in to muck up your crust. I go a bit overboard and wrap my pan with three large layers of heavy duty foil, but I swear to you that extra effort is worth it.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

The Heavenly Sauce

The butterscotch is a can’t miss addition to this cake. Sure, the cheesecake is delicious on its own. But why pass up the opportunity to douse anything with a rich, decadent sauce like butterscotch? You could opt for store-bought, but let me encourage you, from the bottom of my heart, to consider making my favorite butterscotch sauce. Deb (yes, the one I met this past week) has the easiest, 5-ingredient sauce that you cannot screw up. I promise. If you prefer, Bobby Flay’s caramel sauce would do the trick here as well.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

I’ve got a lot of joy and fun memories from this past week that I’m dying to share with you. For now, I hope you’ll accept this brown sugar cheesecake. It’s sweet, salty, and entirely delicious- a dessert worth sharing with the best blog readers the world has. Thank you for continuing to support the Wood and Spoon blog. You guys rock.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

If you like this brown sugar cheesecake, you should check out:

Meyer Lemon Cheesecake

Pumpkin Cheesecake Tarts

S’Mores Cheesecake

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble

Brown Sugar Shortbread Cookies 

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Brown Sugar Cheesecake with Oatmeal Cookie Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

The brown sugar cheesecake boasts a sweet and salty oatmeal crust and a gooey butterscotch sauce.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 240

Ingredients

For the crust:

  • 11/3 cup (110 gm) quick cooking oats
  • ½ cup (100 gm) packed brown sugar
  • ½ teaspoon salt
  • 1/3 cup (45 gm) all-purpose flour
  • ¾ teaspoon cinnamon (optional)
  • 7 tablespoons (100 gm) unsalted butter, melted

For the cheesecake:

  • 11/2 pounds/ 3 blocks (680 gm) of cream cheese, softened to room temperature
  • 3/4 cup (150 gm) brown sugar
  • 3 large eggs (170 gm), room temperature
  • 6 tablespoons (90 ml) heavy cream, room temperature
  • 1 teaspoon vanilla

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide, heavy duty foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  3. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 10 minutes.

To prepare the cheesecake:

  1. Begin boiling some water in a kettle or saucepan for your water bath.
  2. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp.
  3. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the heavy cream, and vanilla. Beat to combine.
  4. Strain the cheesecake batter through a mesh strainer (if desired) into a reserved bowl. Pour the batter on top of the crust. Gently rap the pan on the counter to help any air bubbles escape.
  5. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  6. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  7. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days. Serve with butterscotch sauce (see notes) or homemade caramel.

Notes

  • I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  • I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  • The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.
  • I love the butterscotch sauce from Smitten Kitchen and Bobby Flay’s salted caramel sauce. See the post above for the link to these recipes.

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Cheesecake adapted from Miette

Triple Chocolate Cookies

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

I want to tell you all about these super simple, super sweet, super everything triple chocolate cookies, but first, I need to tell you about the super hilarious absurdity that is my life. About one of those moments where you’re uncertain, embarrassed, and possibly even peeing your pants with terror. I need to tell you about skiing.

Big Sky

This past week, we made the trek to Big Sky, Montana for a weekend of skiing with our friends. All and all, it was a great trip, complete with lots of laughter, a few new jokes, and (bonus!) no major injuries. While I had a terrific time, there’s no denying that I experienced a bit of anxiety. You see, this was only my second ski trip ever, my first being about two years ago when we visited Park City, Utah. Ohh, that first trip was a doozie.

I got to Park City determined to dominate the sport, and the first morning of ski school went by with flying colors. Strap on boots- check. Snap on skis- check. Walk with skis on, learn the pizza wedge, figure out how to get on the magic carpet- check, check, check. I was a natural. In my mind, I had graduated from the bunny slopes and was totally prepared for anything. We went down a few dinky runs (one was called “The Turtle” if that gives you any indication of the speed I was moving), and after a few successful runs, I was cocky enough to George Jefferson myself to the big leagues.

Triple Chocolate Cookies
Forgive the iPhone photos… no one needed for me to attempt to bring my SLR up the mountain.
Triple Chocolate Cookies
Mom, just in case you’re wondering, I’m not pregnant… just in my marshmallow coat.

A Dose of Humility

Let’s sidebar for a few words of wisdom: a little humility goes a long way. I highly recommend participating in a few activities each year that you utterly suck at, because it’s not cool to be good at everything. Nobody likes the guy or gal who makes everything look effortless. Sometimes you need a little snow shoved in your face to remember that you aren’t the king of the world. Sometimes you need to look like an obese marshmallow sliding recklessly down a snowy abyss to keep your head out of the clouds.

To be clear, I was not ready for the big leagues. I wasn’t even ready to leave The Turtle. I got up to the top of that mountain (read: barely halfway up the side of a slightly more challenging, baby-sized green run), and the wheels fell off. Fear completely took over and I forgot everything I had learned in my morning of ski school. I felt like I was flying down the mountain, and not in a cool, sporty, Lindsey Vonn kind of way. It was more of like a car-on-fire-driving-through-an-oil-spill, bear-running-with-his-head-stuck-in-a-beehive, Mario-skidding-out-of-control-on-Donkey-Kong’s-banana-peel kind of way. I was like a bat out of hell with zero control and it. was. terrifying.

Falls Down Mental and Physical Mountains

After falling, I don’t know, maybe 30 times, it was game over. My chest got tight and I could feel my eyes burning with tears, and I knew there was no way I could make it down in one piece. Absurdly, I had probably only gone 20 yards total so far- there was a long way to go.

Triple Chocolate Cookies

Triple Chocolate Cookies
I discovered that après ski is my favorite- cocktails and jacuzzi. The French make everything sound sexy, don’t they?

Although I made a pact after that trip to never ski again, I got suckered into the trip that happened this past weekend. I’m proud to say that I made some improvements, and am actually looking forward to another ski trip in the future. Although I’m still pretty amateur hour and there’s still a bit of anxiety, I skied, I didn’t cry, and darnit, that’s just about all I need to convince myself that there’s hope. The moral of the story is this: be brave enough to try new things. Don’t let anyone (including yourself) tell you you can’t do something. If you fall off the horse (or the mountain), get back on again. And finally, if you’re skiing for the first time and have previously birthed 2 children, adult diapers are your friend. (TMI? Check yes or no.)

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

Triple Chocolate Cookies

These triple chocolate cookies have absolutely nothing to do with skiing. Nothing. But they’re kinda perfect cookies, and lest you think I’m some kind of magical genie who does everything in life as well as I baked these treats, you now have embarrassing evidence of that time I wet my pants and cried my way down a tiny snow-covered hill. Remember, humility is good, right?

The Ingredients

A dark chocolate cookie dough, chewy and soft-baked, with semisweet and white chocolate chips, these triple chocolate cookies are every chocolate lover’s dream. The dough is relatively simple and almost pitch-black thanks to the addition of dark cocoa powder. Once a few of the regulars are added (eggs, vanilla, flour, etc.), we toss in the chocolate chips. You can use any of your favorites, but since the dough is dark and slightly salty, I like the sweetness of semi and white chocolate. If you like extra salty cookies, you can add a sprinkling of sea salt at the end like I did. It makes these cookies look extra fancy and balances out the sweet chocolate chips.

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

A friend who tried these triple chocolate cookies  told me that they tasted like the Domino cookies at Subway, and somehow, that is in no way disappointing. I love the familiarity of this cookie, and respect it for its crowd-pleasing abilities. Triple chocolate cookies sound decadent and special, yet somehow are approved by the masses- anyone can enjoy this treat. Unless they don’t like chocolate, in which case, their vote doesn’t count.

I’d love to hear about your skiing tips or recommendations- does anyone have a favorite place to vacay? Brett and I are planning to take another trip next winter so that I can improve my skills before our kiddos are old enough to hit the slopes. If we happen to see each other on the mountain, my advice to you is this: stay out of my way. Newbie over here, remember? Give these triple chocolate cookies a try and let me know what you think! Cheers and happy Wednesday!

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

You Might Also Like:

Candied Walnut Chocolate Chip Cookies

Coconut Almond Chocolate Cookies 

Espresso Caramel Thumbprint Cookies

Chocolate Caramel Crumble Cake

Chocolate Cake

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Triple Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A dark chocolate cookie dough filled with semisweet and white chocolate chips, these triple chocolate cookies and rich, dark, sweet and salty.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 17

Ingredients

  • 3/4 cup (11/2 sticks/ 170 gm) unsalted butter, room temperature
  • 3/4 cup (150 gm) packed brown sugar
  • 1/2 cup (100 gm) sugar
  • 1 egg (50 gm out of shell)
  • 2 teaspoons vanilla extract
  • 1 cup (130 gm) flour
  • 3/4 cup (70 gm) dutch process/ dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon (8 gm) cornstarch
  • 1 cup (180 gm) white chocolate chips
  • 1 cup (180 gm) semisweet chocolate chips
  • Fleur de Sel or Sea Salt, if desired

Instructions

  1. Preheat the oven to 350 degrees and prepare two sheet pans with parchment paper or silicone baking sheets.
  2. In the bowl of a stand mixer or in a large mixing bowl, cream the butter and sugars on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl. Add the egg and vanilla extract and beat until combined. Scrape the sides of the bowl and add the flour, cocoa, baking soda, baking powder, salt, and cornstarch, beating just until almost combined. Add the chocolate chips and continue beating until ingredients are well incorporated.
  3. Scoop 3 tablespoon sized scoops (I use a large cookie scoop) of cookie dough out 2 inches apart on the prepared baking sheets. Sprinkle with sea salt, if you desire a saltier cookie. If the dough has gotten too soft, chill briefly in the fridge for about 5 minutes. Bake for 12-15 minutes until edges of the cookie are set. The center of the cookie may still seem slightly underdone. Allow to cool completely on the baking sheet or on a cooling rack.

Notes

  • If you use a smaller mound of dough, your baking time will alter. Bake until the edges are set and the center looks nearly done.
  • If your first pan of cookies doesn’t spread enough, your dough may be too cold! If it spreads too much, you can firm up the dough in the fridge for the next batch.

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