cookies

Strawberry Shortbread Cookies

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

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

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

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

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

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

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

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

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

If you like these strawberry shortbread cookies you should try:

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

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Strawberry Shortbread Cookies

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

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

Ingredients

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

Instructions

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

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Chewy Peanut Butter Oreo Cookies

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

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

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

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

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

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

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

Making the cookies:

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

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

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

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

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


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Chewy Peanut Butter Oreo Cookies

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

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

Ingredients

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

Instructions

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

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Peppermint Brownie Cookies & HER DAILY BREAD!

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

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

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

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

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

Peppermint Brownie Cookies

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

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

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

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

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

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Peppermint Brownie Cookies & HER DAILY BREAD!

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

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

Ingredients

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

Instructions

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

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Santa’s White Christmas Cookies (and a sneak peek at my book launch party!)

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

Y’all, I can hardly believe it: just ONE MORE WEEK until Her Daily Bread is released into the wild and onto coffee tables everywhere. Excuse me while I lose my mind and squeal (!!!) If you hadn’t heard (and how could you not? I feel like I’ve been jabbering on about this for months!), my first book is being published on December 14th, and I am so thrilled to get it into your hands. For now, I’m excited to share a few photos from the book launch party we hosted last week (as well as these Santa’s White Christmas Cookies!) with you today.

The Launch Party(!!)

Last Friday, we hosted a launch party in our little town of Selma to celebrate the pending release of HDB. What started as an invite list of a few close family and friends quickly expanded to include all sorts of fabulous women that I have grown to love and admire. One of my favorite things about small towns like Selma is that they are endlessly supportive of their neighbors. I found this event was no exception. At one point, just a few minutes before the party started, I looked around to see 30-or so women lighting candles, plating desserts, and freshening up flowers, everyone scurrying around and lending a hand to make sure everything was as beautiful as I envisioned. Truly, I felt so loved. The shared joy for this book felt so tangible. It’s a great picture of what love in a community of good humans looks like.

While Her Daily Bread is incredibly personal, the writing of the book was collaborative from the start. Most of the stories and recipes included in its pages aren’t exclusively mine to tell; they’re moments and bitesthat were first experienced alongside of people who have generously fed into my life for years. With just a few days left until the book is officially released, I hope you’ll consider continuing the collaborative effort. Buy a copy, and if something fills your heart (or belly!) in a unique or wonderful way, pass it on. Share a copy of the book, a nibble of food from one of the recipes, or an encouraging word to a friend. Everyone has a seat at the table, and I’m so excited that you’ve found your way to mine. For more information on the book, including pre-order incentive information and ordering links, you can click here!

Santa’s White Christmas Cookies

While I’m in full-on book mode, I know most of you are gearing up for Christmas. With that, I wanted to share a yummy new cookie recipe that I think will be perfect for cookie exchanges and Christmassy desserts: these Santa’s white Christmas cookies.

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

I grew up frequenting the Barnie’s Coffee shop at the mall with my Mom. Although I didn’t partake in the coffee at the time, I loved the smell of the shop, particularly around the holidays when their special blend, Santa’s White Christmas, was available for purchase. These cookies are a tribute to those flavors: espresso, white chocolate, and just a little hint of coconut. Truly, they are delightful!

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com
Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

These Santa’s white Christmas cookies are fancied-up with a little coffee-flavored icing, and take incredibly with a cup of coffee or a glass of milk. If you’re planning to bake in the coming weeks, I hope you’ll consider popping this yummy coffee-scented dough into your ovens. These cookies make for a yummy treat for coffee and chocolate lovers alike! Happy Wednesday and Happy Baking!

If you like these Santa’a White Christmas Cookies you should check out:

Espresso White Chocolate Chunk Cookies
White Chocolate Caramel Pretzel Cookies
White Chocolate Peppermint Cookies
Toffee Espresso Chocolate Chip Cookies
Mocha Cookies

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Santa’s White Christmas Cookies

These Santa’s White Christmas Cookies are chewy white chocolate cookies scented with espresso and coconut!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 36 Cookies
  • Category: Cookies

Ingredients

For the cookies:

  • 1 cup unsalted butter, at room temperature
  • ¾ cup sugar
  • ¾ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 teaspoons instant coffee or espresso granules
  • 21/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 11/4 teaspoons salt
  • 1 cup caramel baking chips
  • 1 cup white chocolate baking chips
  • 1 cup sweetened coconut flakes

For the drizzle (Optional):

  • ½ cup powdered sugar
  • ¾ teaspoon instant coffee or espresso granules
  • 21/2 tablespoons heavy cream, plus more as needed.

Instructions

To prepare the cookies:

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with pieces of parchment paper. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed together until smooth. Add the vanilla and eggs, stirring on low until smooth. Scrape the sides of the bowl and add in the flour, baking soda, and salt. Stir on low just until combined. Add the baking chips and coconut and stir. Scrape the sides of the bowl and fold in any unincorporated bits. Cover and chill the dough briefly if it appears too soft.
  3. Use a medium cookie scoop or a spoon to portion out 1 tablespoon sized mounds of dough. Roll to smooth in your hands and space balls of dough out 2” apart on the prepared baking sheets. Bake until the edges are set and the tops are beginning to bronze, about 10 minutes. Allow to cool briefly prior to drizzling or enjoying.

To prepare the drizzle (optional):

  1. Combine all of the ingredients with a whisk in a small bowl. Drizzle or pipe onto cookies, adding more cream as needed to get to the desired consisitency.

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Peanut Brittle Cookies

Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

This past week has been one for the books. What started as fun dinner party to celebrate my 34th birthday turned into a surprise visit from my brother, loads of encouragement surrounding the announcement of my first book, and the most fun weekend away with girlfriends. It may not take parties and vacations and heart-warming messages in your DMs to feel loved, but, man, I just feel so covered up in it. Thank you for being part of it!

On the recipe front, October has been quiet in these parts for a few reasons. First, this site got an overhaul! Have you noticed? Do you love it? Is it working for you? My computer designer has been hard at work to create a site that puts the FUN in functional, and I think we really landed on something good. In addition, I’ve been hard at work creating fun little surprises for the upcoming book launch- think special holiday treats, giveaways, exclusive recipes to share early on, and more! I’m learning that writing a book is hardly just writing. There’s edits and marketing and so much more involved than I ever could have imagined, and as a result there’s been a little bit of radio silence on the recipe end of things. Thankfully, I think we’re back and ready to move ahead full-steam, and I hope you are too!

Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

The Recipe

These peanut brittle cookies taste like the South to me. I didn’t try delicious peanut brittle until I moved to Alabama, but since then, I’m realizing it’s one of those cult following foods that some people are just seriously into. I decided to combine the caramelized bits of nuts and crunch with the sweet and salty goodness of a cookie, and the result is delightful: a chewy peanut butter cookie loaded of melted brittle, chopped peanuts, and peanut butter chips. If you’re a peanut butter lover, say hello to your new best friends.

To make these peanut brittle cookies, we start with the brittle. Sugar, water, and corn syrup cook on a stovetop until it reaches 300 degrees Fahrenheit. Butter, chopped peanuts, and a bit of baking soda are quickly added before the mixture is carefully spread out onto a prepared pan to cool. Once room temperature, the brittle will be hard and ready to be chopped into bits for the cookie dough. Butter and peanut butter combine with white and light brown sugar to create a soft and chewy dough. Bits of the chopped brittle and peanut butter chips are added to the mix, and rounds of dough can be baked in the preheated oven. After cooling slightly, these peanut brittle cookies are seriously chewy and layered with peanut flavor.

Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

If you or someone you love is a peanut brittle fan, these peanut brittle cookies will be a dream. Give them a try and let me know what you think! I’m looking forward to sharing another recipe with you all next Tuesday, so stay tuned!

If you like these peanut brittle cookies you should try:

Peanut Butter Chocolate Chunk Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
Peanut Butter Cup Bars

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Peanut Brittle Cookies

These peanut brittle cookies feature a peanut butter dough and are loaded with chopped homemade brittle and peanut butter chips!

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 30 Cookies
  • Category: Dessert

Ingredients

For the peanut brittle:

  • 2 cups (400 gm) sugar
  • ½ cup water
  • 1 cup light corn syrup
  • 2 cups dry roasted peanuts
  • 2 tablespoons unsalted butter
  • 11/2 teaspoons baking soda
  • 11/2 teaspoons vanilla extract

For the cookies:

  • 3/4 cup (170 gm) unsalted butter
  • ½ cup creamy peanut butter
  • 11/2 cups (300 gm) light brown sugar
  • ½ cup (100 gm) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 21/2 cups (370 gm) all-purpose flour
  • 11/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 11/2 teaspoons salt
  • 1 cup peanut butter baking chips
  • 2 cups peanut brittle, chopped into pea-sized pieces, plus more if desired for rolling

Instructions

To prepare the peanut brittle:

  1. First, read through the instructions completely and have your brittle ingredients prepared and close by. Line a large baking sheet with parchment paper and set aside.
  2. In a medium heavy-bottomed saucepan, stir to combine the water, sugar, and corn syrup. Turn on medium heat and begin heating the mixture, stirring occasionally, until it comes to a boil. Hook a candy thermometer to the side of the pan and heat the mixture, continuing to stir occasionally, until it comes to 250 degrees Fahrenheit. Add the peanuts and begin stirring with a rubber spatula continuously for about 10 minutes until the mixture reaches 300 degrees Fahrenheit. Immediately remove from the heat and stir in the butter, baking soda, and vanilla. Be careful, as the mixture will eb hot. Pour the hot mixture onto the prepared baking sheet and carefully smooth it into a thin layer quickly. Allow to cool completely prior to storing in an air-tight container at room temperature for up to two days in advance.

To prepare the cookies:

  1. Preheat the oven to 350 degrees. Line two pans with parchment paper or silicone baking mats.
  2. Melt the butter over medium heat on the stove. Stir regularly and remove the pan from heat immediately once all is melted. Pour into a large mixing bowl and whisk in the peanut butter. Add the brown sugar, sugar, and vanilla extract, stirring to combine. Add the eggs and whisk to incorporate.
  3. Add the flour, baking powder, baking soda, and salt to the mix immediately and fold to combine. Don’t waste a lot of time as the mixture will be harder to work with as it sits and cools. Fold in the baking chips and peanut brittle.
  4. Scoop tablespoon-sized scoops (I use a medium cookie scoop) of dough on the baking sheets about 2 inches apart. If desired, place some additional peanut brittle into a large plastic bag and use a rolling pin to crush it into a sandy mixture. Roll the dough in your hands to smooth and roll briefly in the crushed brittle to pick up little shards of the candy on the dough. Bake in the preheated oven 10-11 minutes or until the edges are set. Allow to cool briefly before eating!

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Chocolate Caramel Cookies

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

You guys have heard me talk about one of my favorite mantras, right? “Bloom where you’re planted.” It basically means to take full advantage of your surroundings and season of life, sinking your proverbial roots deep to grow, flourish, and thrive no matter where it is you find yourself. I adopted this saying as my own about 8 years ago when I left my friends, life, and job in Birmingham, AL to move to my husband’s hometown of Selma. After months of feeling sorry for myself and longing for bits of my old life back, a stranger shared the Bloom mentality with me, and I was hooked. I decided right there it was time to start stretching out my roots; I wanted to bloom.

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

Since then, I’ve stepped into all sorts of new seasons that have welcomed me to grow in unexpected ways. Marriage, motherhood, building a home, and all the things that have come with this job have, in many ways, uprooted the comforts of an autonomous and predictable life, forcing me to find new ways to bloom. It’s challenging and not without its fair share of pain. Still, the process of taking root, connecting with others, and growing together has been a really rewarding thing. Maybe you can relate.

“Embrace uncertainty. Some of the most beautiful chapters of our life won’t have a title until much later.” -Bob Goff

For months, I’ve been saying that I’m in a season of change. Today, I’m even more sure of it than ever before. Even without some visible shift on the horizon, I can sense that I’m edging into something new. And knowing that, having wrestled with the unrest and want of it all, I can’t help but slowly stretch out my roots in search of that something to take hold of, explore, and grow into.

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

Know that, for now, things here will stay the same, but I am on the hunt. I’m not sure if the shift is familial, personal, or professional; what I do know is that I want more for this space and my life in general. If you find yourself with a similar unrest, I hope you’ll take this opportunity to reflect and find any areas you may want to more fully bloom into. Although it rarely comes without growing pains, the end result is so worth it, and you certainly won’t be stretching alone. 🙂

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

Chocolate Caramel Cookies

These truly are out of season. In a time when we should be eating drippy frozen cones and berry-laden pies, cakes, and tortes, why on earth would I be sharing chocolate caramel cookies? The honest truth is this: They’re delicious. That’s why. Let me tell you how to make them.

To make the dough, we start by creaming butter, brown sugar, and sugar. Once softened, combined, and smooth, eggs and extract are added, followed by the dry ingredients. Cocoa powder lends the chocolate flavors and dark color here, but semisweet chocolate chips add additional richness and gooey bite. After a quick chill in the fridge, the cookies are stuffed with soft caramels (or Rolos for me!) and baked in the oven.

Chocolate Caramel Cookies by Wood and Spoon Blog. These are cocoa scented cookies stuffed with caramel chocolate candies so that each bite of cookie oozes with rich decadent insides. This recipe freezes well and serves a crowd. Find this double chocolate cookie recipe and how simple they are to make on thewoodandspoon.com

One thing to note about these chocolate caramel cookies is the filling. Some caramels will harden upon baking, so if you opt for those over a Rolo candy, be sure to enjoy the cookies warm. If desired, a sprinkle of sea salt on top will help to balance the sweetness and provide a salted caramel richness that is undeniably delicious. Either way, in season or out of season, I hope you’ll give these chocolate caramel cookies a try. They truly are delightful!

Happy Tuesday to you all and HAPPY BAKING!

If you like these cookies you should try:

Triple Chocolate Cookies
Chocolate Peppermint Olive Oil Cookies
Coconut Almond Chocolate cookies
Mint Chocolate Sandwich Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
White Chocolate Caramel Pretzel Cookies

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Chocolate Caramel Cookies

These chocolate caramel cookies are cocoa scented, loaded with chocolate chips, and stuffed with a gooey chocolate caramel candy!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 120
  • Yield: 16 Cookies
  • Category: Cookies

Ingredients

  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 11/3 cups all-purpose flour
  • ¾ cups cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 11-/2 cups semisweet chocolate chips or chunks
  • 16 soft caramels or rolo candies

Instructions

  1. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract and stir to combine. Scrape the sides of the bowl and add in the flour, cocoa powder, baking soda, and salt. Stir on low until combined and then stir in the chocolate chips. 
  2. Use a large cookie scoop or a measuring cup to portion our 3 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment and cover with plastic wrap or a tea towel. Refrigerate to firm up for 1-2 hours or overnight if desired. 
  3. When ready to bake, preheat the oven to 350 degrees Fahrenheit and halve the dough balls. Place one soft caramel or rolo candy in between two halves of dough and then form the dough around the candy. Roll the ball to smooth and place 2” apart on a prepared baking sheet. Bake in two batches in the preheated oven until the edges are set and then centers are cookies, about 11-12 minutes. Allow to cool slightly before enjoying. 

Notes

  • Some varieties of store-bought caramel will firm to hard when the cookies are cooled. If you opt for these kind of caramels, be sure to enjoy the cookies while warm. I prefer rolos or softer caramel candies for these cookies as you can enjoy them even when cool. 

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Shortbread Cookies

Shortbread Cookies by Wood and Spoon blog. These are simple all-butter shortbread cookies made quickly with tons of adaptions. Chocolate! Coffee! Lemon! Funfetti! Lavender! White Chocolate! Peppermint! The possibilities for these shortbread cookies are endless. Learn how easy it is to make your own adaptable shortbread cookies on thewoodandspoon.com

I want to wish you a Happy Friday, but if we’re being honest, this is NOT a happy Friday. It’s a sad, terrifying, and absolutely disgusting one; it’s a toe-curling, vomit-inducing, squirmy wormy kind of day. Why, you ask?

There’s a mouse in my house.

Well, to be more specific, there was a mouse in my house. Now, there’s what used to be a mouse and one hyperventilating, 30-something year-old women clutching her heart and a broom while sitting curled up in the fetal position in her office desk chair. Just a few days ago, I found signs of an intruder in our home, and this morning, those fears were realized. With no husband, unsuspecting toddler, or handyman nearby to remove the little fellow, I was left to fend for myself.

If this is adulthood, I want out.

To be fair, this isn’t my first mouse rodeo. 5 years ago, Brett and I encountered not one, but three mice in our rental home, and it nearly was the end of me. For weeks, I was filled with paranoia, checking and rechecking every food box, randomly silencing the television and radio to determine if any critters were making a racket in the next room over, and closely inspecting every speck of dirt to make sure it wasn’t, well, you know… poop.

I’ll never look at brown sprinkles the same.

From that point on, I was the crazy lady who insisted on weekly pantry clean-outs and nearly dog-cussed my husband every time he left the outside door even slightly ajar (which was, okay, basically always). Those three mice were responsible for many a glasses of wine and fights in that rental house, and when we moved to our current home, I gladly welcomed the clean slate and tight seal of a brand new home.

Shortbread Cookies by Wood and Spoon blog. These are simple all-butter shortbread cookies made quickly with tons of adaptions. Chocolate! Coffee! Lemon! Funfetti! Lavender! White Chocolate! Peppermint! The possibilities for these shortbread cookies are endless. Learn how easy it is to make your own adaptable shortbread cookies on thewoodandspoon.com

I’m learning that taking responsibility for the messy, inconvenient, and unexpected things in life is one of the most challenging parts of adulthood.

A mouse intruder is a silly example, but the truth is, we’ll all find ourselves with some unwelcome things in our [literal or proverbial] closets, and there’s rarely someone there to clean up the mess for us. This past year has found me in more than a handful of those scenarios. I’ll be honest- facing those challenges head on is anything but palatable. While I’ve often heard people say that challenging circumstances offer you the empowering opportunity to see what you’re made of, I’d like to just say that sometimes, just as importantly, they’ll show you what you’re not made of. Whether you find yourself in a rut, a failure, or straight-up terrified of a 2″ rodent, I think it’s perfectly okay to look at those weaknesses, fears, and insufficiencies and call them what they are. It’s okay to not get it right or lose your marbles every once in a while. It’s okay to not be okay.

Shortbread Cookies by Wood and Spoon blog. These are simple all-butter shortbread cookies made quickly with tons of adaptions. Chocolate! Coffee! Lemon! Funfetti! Lavender! White Chocolate! Peppermint! The possibilities for these shortbread cookies are endless. Learn how easy it is to make your own adaptable shortbread cookies on thewoodandspoon.com

Shortbread Cookies

So while I collect myself and prepare to Lysol my house from the inside-out, let’s digress and move onto something that is palatable: shortbread cookies.

I sought to make a shortbread cookies recipe that could be translated into a number of flavors. After what seemed like a million test batches, I landed on one I liked. These cookies are buttery, slightly sweet, and tender to the tooth. When it was all said and one, I would up making close to ten flavors: coffee, lemon, chocolate chip, white chocolate peppermint, lemon lavender, maple nut, funfetti, and lime coconut. The possibilities here are endless. My hope is that you’ll take this shortbread cookies recipe and make it entirely your own.

Shortbread Cookies by Wood and Spoon blog. These are simple all-butter shortbread cookies made quickly with tons of adaptions. Chocolate! Coffee! Lemon! Funfetti! Lavender! White Chocolate! Peppermint! The possibilities for these shortbread cookies are endless. Learn how easy it is to make your own adaptable shortbread cookies on thewoodandspoon.com

To make these treats, we start by creaming the butter with two kinds of sugar: granulated and brown sugar. Next, add salt and extract , followed by flour and cornstarch. The cornstarch helps these cookies to stay tender and almost melt in your mouth. Finally, the mix-ins come in! Nuts! Chocolate! Sprinkles! Citrus zest! The world is your oyster. Mix and match and test out any combination, and let me know if you land on a winner. I can’t wait to hear about it!

Thanks for hanging in there with my mouse terrors. I hope you guys do have a great, mouse-free weekend, and that includes shortbread cookies. Happy Friday!

If you like these shortbread cookies you should try:

Citrus Shortbread Cookies
White Chocolate Ganache Shortbread
Pretzel Shortbread Peanut Butter Brownies
Brown Sugar Shortbread Cookies

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Shortbread Cookies

These shortbread cookies are simple and easy to adapt to your flavor preference. Add you favorite chocolates, nuts, and zest to make them your own!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 120
  • Yield: 40 Cookies
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 13/4 cups all-purpose flour
  • ½ cup cornstarch
  • Pinch of salt
  • Mix-Ins of your choice (see below)

Instructions

  1. Cream together the butter, brown sugar and sugar just until barely combined. Scrape the sides of the bowl and add the flour and cornstarch. Mix just until barely combined. Dump the dough out onto a clean work surface and bring the dough together into a ball with your hands. Roll it out into a log about 1-1/2-2” thick and wrap in plastic wrap. Refrigerate the dough for two hours or overnight if desired.
  2. When ready to bake preheat the oven to 350 degrees. Slice into ¼-1/2” thick slices and place 2” apart on a baking sheet lined with parchment paper. Bake in the preheated oven for about 18-20 minutes or until the edges are golden brown and the centers are set. Allow to cool prior to enjoying.

 

 

Notes

  • For chocolate chip: Add 6 tablespoons of finely chopped bittersweet or semisweet chocolate and finish the baked cookies with a sprinkle of fleur de sel.
  • For white chocolate peppermint: Add ½ teaspoon peppermint extract in with the vanilla and ¼ cup of finely chopped white chocolate in with the dry ingredients. After baking, drizzle with melted white chocolate and sprinkle crushed peppermint candies on top of the drizzles.
  • For funfetti: Use 1-1/2 teaspoons clear vanilla extract in place of regular vanilla and add ¼ cup rainbow jimmies.  
  • For lemon: Add 2 tablespoons lemon zest in with the vanilla. 
  • For maple pecan: Add a scant ½ teaspoon maple extract in with the vanilla extract and ¼ cup finely chopped pecans in with the dry ingredients. 
  • For lime coconut: Add 1 teaspoon lime zest in with the vanilla and add ¼ cup finely chopped sweetened coconut flakes in with the dry ingredients. Drizzle finished cookies with melted white chocolate and sprinkle with toasted coconut flakes.
  • For honey lavender: Add 1-1/2 tablespoons honey and 1 teaspoon of dried culinary lavender to mixture. Top with a simple powdered sugar glaze if desired.
  • For espresso: Add 1-1/2 teaspoons espresso powder in with the dry ingredients. Top baked cookies with a glaze made by combined one cup powdered sugar with 1 teaspoon espresso powder and just enough milk to make it into a thick glaze to drizzle on.

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Bourbon Brown Butter Snickerdoodles

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

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

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

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

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

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

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

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

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

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

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

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Bourbon Brown Butter Snickerdoodles

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

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

Ingredients

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

Instructions

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

Did you make this recipe?

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White Chocolate Caramel Pretzel Cookies

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

The lull between Christmas and New Year’s Day is some kind of serious. My level of initiative, which is normally leaping off the charts, is unreasonably low this time of year, and my primary MO is to just chill. Honestly, it’s been really nice to let baking and writing and work sit on the back burner of my brain and let these days be whatever the end up being. In our house, that’s meant lots of pajama-wearing, some Christmas clean-up, and the continued over-consumption of sugar cookies and decaf coffee. My kids are loving lazy Mom mode, and, to be frank, I am too. It’s not forever, but it’s a good fit for these days.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

With a new year decade just around the corner, I’ve been thinking a lot about how I want my story to read. I’m not one for New Year’s resolutions, but I do think this fresh page is a great time to re-evaluate goals, priorities, and desires. Who do I want to be? What do I need to make room for within my family and household? What needs to top my list on a day to day basis? 2019 was a stretching year for me. Career-wise, I stepped into some new things that were previously foreign. I tested the waters in some areas and am still learning to recover from the belly flops.

“Make a habit of trying new things.”

At home, we did some stretching in the literal sense too. Baby number three (It’s a girl! Wait, no, It’s a Boy!) grew and arrived in 2019 and we all scooted closer to make room for the precious new life that was introduced to our world. My husband’s business shifted gears, we settled into a new home, and  life looks entirely different than it did this time last December. Growth, in every sense of the word, was all over our year, and while there were some pains in that growing I’m hoping that some of what we learned along the way had a chance to seep in.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

I’m not sure what my word for 2020 is. I don’t yet have a clear picture of what I want life to look like, but I’m eager to bring some of that growth from 2019 along for the ride. In the meantime, thank you sweet readers for walking through this past year with my family.

My hope is that, via stories and recipes, you found yourself well-fed this year. Maybe you welcomed new friends to your table or worked up the nerve to braid your first babka. Maybe you laughed on a day when you felt like crying or finally felt confident enough to whip an egg white. Whatever the case, I’m grateful for all of the emails and kind words from you all, because your pictures of cheesecakes and stories of successes feel like tiny victories for me. I’m happy we’ve shared cookies and pies and cocktails this year, and I’m eager for more in the coming months. It might all look a little different in 2020, but I think it’s still going to be sweet.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

White Chocolate Caramel Pretzel Cookies

These white chocolate caramel pretzel cookies are delicious. I took my peanut butter caramel pretzel cookies and whizzed the recipe into something nut-free and extra-sweet and salty. These white chocolate caramel pretzel cookies are rich and chewy treats loaded with caramel goodness and just enough salt to offset all the sugar. They’re rather simple and I think you’ll find them to be a crowd pleaser. I know I did. Check out the instructions for the how-to on these white chocolate caramel pretzel cookies below, and if you get to try them, let me know what you think! Happy New Year, friends. 2020 is going to be a ball.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

If you like these white chocolate caramel pretzel cookies you should try:

Molten Carrell Chocolate Cakes

Chocolate Caramel Pecan Tarts

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Chocolate Caramel Crumble Cake

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White Chocolate Caramel Pretzel Cookies

These white chocolate caramel pretzel cookies are loaded with sweet and salty flavor as well as chewy and crunchy texture!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 24
  • Category: Cookies

Ingredients

  • 1 cup (230 gm) unsalted butter
  • ½ cup (100 gm) sugar
  • ¾ cup (150 gm) brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (405 gm) all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup caramel baking bits, caramel chips, or diced caramels
  • ¾ cup white chocolate chips or chopped white chocolate
  • ¾ cup chopped salted pretzels  (OR chopped pecans- your choice!)
  • Flaked salt

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Melt the butter over low heat on the stove, being sure to not let it boil. Pour the melted butter into a large bowl and stir in the sugar and brown sugar. Stir in the eggs and extract. Add the flour, soda, powder, and salt and fold the mixture together until combined. Add in the caramel, white chocolate, and either pretzels or pecans. Fold to combine. Use a medium cookie scoop to portion out 1-1/2 tablespoon sized rounds of dough. Roll them gently and space them out 2” apart on the baking sheets. Sprinkle with a bit of flaky sea salt if desired.  Bake in the preheated oven for 11-12 minutes or until the edges are set and the cookies are baked through. Allow to cool prior to enjoying!

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White Chocolate Peppermint Cookies (With Option For Vegan Too!)

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

Have you been wondering what holiday treat to make? Are you in need of a terrific tasting last minute cookie to share with the out of town crazies, next door neighbors, and hostesses you’ll be interacting with over the next few days? WELL LOOK WHAT WE HAVE HERE: a list of must-bake cookies and a brand new recipe for white chocolate peppermint cookies.  They’re festive, deliciously chewy, and even have an option to be vegan if you’re into that sort of thing. Could this be the prom queen cookie of Christmas 2019? I’ll let you decide, but first, here’s a few old faves.

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

  1. Muscovado Chocolate Chip Cookies Muscovado sugar makes these cookies intensely rich and complex in flavor.
  2. Soft Frosted Sugar Cookies This is my Mimi’s recipe that I grew up eating. Soft, fluffy cookies with a thick frosting- an absolutely perfect choice for the kiddos to help decorate.
  3. Cookies and Cream Cookies I took chocolate sandwich cookies and revamped them into white chocolate chip drop cookies. Basically a cookie in a cookie. #miracleshappen
  4. Citrus Shortbread Zesty citrus and and a sweet glaze adorn these buttery shortbread cookies.
  5. Cookies and Cream Sandwich Cookies Yep, it’s the same cookie from #3, but I stuffed it with frosting. GENIUS.
  6. Raspberry Lemon Linzer Cookies Soft sugar cookies are scented with lemon zest and stuffed with raspberry jam. Perfect for those fruit flavor lovers.
  7. Peanut Butter Caramel Pretzel Chocolate Chip Cookies An all-time favorite cookie of mine. It’s sweet, salty, and loaded with texture.
  8. Espresso Caramel Thumbprint Cookies The traditional thumbprint cookie is given a grown-up makeover with an espresso-scented caramel and sea salt.
  9. Candied Walnut Chocolate Chip Cookies A unique twist on the classic chocolate chipper.
  10. Toffee Coffee Chocolate Chip Cookies Chocolate and coffee is always a win. These have so much flavor.
  11. Brown Sugar Shortbread Perfect for gifting and a great option to use with cookie cutters!
  12. Peppermint Olive Oil Chocolate Cookies Mint and chocolate is my favorite pairing since PB&J.
  13. Funfetti Cookies These plus Christmas sprinkles would be seriously festive!
  14. Mint Chocolate Sandwich Cookies Brett’s favorite cookie. A simple chewy chocolate cookie filled with a mint ganache. YUM.
  15. Fluffernutter Cookies Marshmallows, chocolate chunks, and peanut butter join forces to make a fun and nostalgic cookie that is VEGAN.
  16. Triple Chocolate Cookies Triple the chocolate, triple the flavor, triple the fun.

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

White Chocolate Peppermint Cookies

Okay, have I whet your appetite? Are you ready for the main event? These white chocolate peppermint cookies are chewy with crunchy bits of peppermint throughout. The white chocolate pairs deliciously with the minty candies, and (BONUS!) these cookies can be made 100% vegan. The recipe is a play on my favorite vegan chocolate chunk cookies, so you can expect the same toothy bites and decadent flavors throughout. All of the ingredients can be combined in a single bowl and the entire recipe takes less than 30 minutes from start to end of baking.

White Chocolate Peppermint Cookies by Wood and Spoon blog. These are vegan cookies with chunks of candy cane and bits of chopped white chocolate chips throughout. The cookie is made with a flaxseed egg and stays chewy throughout. Perfect for holiday and Christmas baking plates and parties and fun to make with kids! Learn more about the recipe on thewoodandspoon.com

If you’d like to keep these white chocolate peppermint cookies vegan, be sure to snag some vegan white chocolate and peppermint candy pieces at the store. In my research, I found that Brach’s brand peppermints were vegan, but if you’re not set on making a vegan cookies, no problem! Just use whichever white chocolate chips/bars and mints/candy canes that you prefer. I tested this recipe with a couple of different varieties and had no problems. Do note that any candy pieces you press on top of the cookies will get tacky and chewy over time if exposed at room temperature for a long time. If you plan to serve them quickly, go ahead and leave some candies on top of your rounds of dough, otherwise just mix them right into the batter.

I hope the next few days are merry and bright in your home. Merry Christmas to you guys and HAPPY BAKING!

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White Chocolate Peppermint Cookies (With Option For Vegan Too!)

These white chocolate peppermint cookies are a festive vegan option for your holiday table!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 16
  • Category: Cookies

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/3 cup (80 gm) coconut oil, firm not liquid
  • 6 tablespoons organic brown sugar
  • 6 tablespoons organic cane sugar
  • 1 teaspoons vanilla extract
  • 1/8 teaspoon peppermint extract
  • 11/4 cups plus 2 tablespoons (180 gm) all-purpose flour
  • 1/2 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup vegan white chocolate chips
  • ½ cup crushed vegan peppermint candies, if desired

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 white chocolate and stir to combine.
  4. Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Bake in the preheated oven about 9 minutes or until the cookies have set around the edges. Quickly remove the sheet pan from the oven and sprinkle the tops of each generously with crushed peppermint candies. Return to the oven for one more minute or until set and allow to cool completely before enjoying.

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