Chocolate Truffle Cookies are a rich and fudge-y cookie that taste just like a truffle, but in cookie form!
Guys, these cookies! I do not even know where to begin. These are one of those recipes that is the perfect fix for when you are needing something ultra chocolate-y. I found these beauties on Mel’s Kitchen Cafe. At first, I don’t know why, but I just didn’t know what to think of them. They looked super tasty, which is why I tried them, but I just didn’t know how it was possible that a cookie could taste like a truffle. Mel’s recipe proved my doubts entirely wrong.
This is one of those recipes that I tried and realized how much I would be missing out on if I had never tried something new. Do you have any recipes like that? The kind that you don’t know where you would be without? These cookies are one of those recipes for me. Chocolate Truffle Cookies have earned an official spot on my Christmas cookie plate for the years to come. If you like chocolate, these are definitely for you. My sister and I were talking the other day and I mentioned this rad cookie recipe I found. She asked me if they were really chocolate-y, because if they were she needed them to curb her chocolate craving and would be making them STAT.
Another great thing about Chocolate Truffle Cookies is they really do taste like a truffle. Of course they are a little different, because they are cookies, but they still have that truffle texture.
Christmas is right around the corner, just a week away! I can hardly believe it. As I look back on our year at this season, I am feeling extremely blessed. This season and the opportunity it gives us to focus on the things that matter most is so refreshing and renewing for me.
Merry Christmas to you and yours!
Chocolate Truffle Cookies
2019-12-16 23:11:15
Chocolate Truffle Cookies are rich, fudge-y, and taste just like a truffle, in cookie form.
Preheat oven at 325 degrees F. Turn mixer or beaters on slowly so you do not create a powdered sugar mess and cream butter and sugar for 1-2 minutes. Add sour cream and vanilla. Mix well. In a separate bowl, combine cocoa powder, flour, and salt. Gradually add dry ingredients to wet ingredients. Slowly mix until combined. Mix in chocolate chips. Roll dough into 1- 1 1/2 inch balls and place on a greased cookie sheet. Bake cookies 9-10 minutes. Do not over bake. They shouldn't spread much.
Remove from the oven and let cookies cool five minutes on the pan and then place on a wire wrack to finish cooling. Once cooled, dip the tops in powdered sugar. We enjoy these room temperature or chilled. Store in an airtight container.
Avalanche Cookies are an easy, no-bake treat loaded with peanut butter, white chocolate, milk chocolate, and marshmallows. This Rocky Mountain Chocolate factory copy-cat is sure to please!
Avalanche Cookies are delicious. That’s it. Enough said. But I will fill you in on them a little bit more :). So Rocky Mountain Chocolate Factory sells what they call “Avalanche Bark”. I have been there once, but didn’t actually try it, because years before I had started making these cookies at home and decided that was all I needed. Plus, it is waaaay cheaper to just go and whip up these not so beautiful, but oh-so-tasty cookies myself.
Many years ago, I discovered that white chocolate and peanut butter make one of the most fantastic flavor combinations. I don’t know what it is, but the sweet of white chocolate and the flavor of peanut butter just make me wanna sing and are thereby the biggest part of these cookies’ success.
It’s June, therefore my kitchen is warming, up so recipes that don’t require an oven are extra handy this time of year. I promise that they aren’t just easy and convenient, they are super yummy, even though they are kind of ugly! I’ve decided that ugly desserts are kind of hard to photograph, but nonetheless some of the ugliest treats I make are some of my favorites.
Also, these cookies tend to be kind of goopy, but if you feel the need to firm them up, just pop them in the fridge for a little bit. WordPress insists goopy isn’t a word, but I thought it was so I’m using it.
Here’s to summer, and no-bake recipes, and peanut butter!
Avalanche Cookies
2019-06-06 15:19:00
Avalanche Cookies are an easy no-bake cookie loaded with white chocolate, peanut butter, marshmallows, and milk chocolate.
Place the milk chocolate chips in a bowl or plastic container and place in the freezer to avoid melting them once they are mixed into batter.
Melt the white chocolate chips with the vegetable oil in the microwave, at 60% power, in 30 second increments. Stir in between each 30 second increment. Once the white chocolate is melted, add the peanut butter and stir to combine. Add the vanilla and combine again. Add rice crispies and combine. Allow this mixture to cool to room temperature or until barely warm. This should only take around 5 minutes or less.
Next, fold in the marshmallows and then the milk chocolate chips. Scoop out about 2-3 tablespoon portions of the mixture to form cookies and place them on parchment paper. Allow to harden. Sometimes I place them in the fridge so they will harden faster. Enjoy!
Notes
Makes about 15-18 cookies, depending how big you make them.
Snicker’s Caramel Monster Cookie Pie is a crowd size cookie, loaded with peanut butter, chocolate, and white chocolate. Don’t forget it is stuffed with caramel and Snicker’s. This dessert is pure decadence!
If you don’t know what cookie pie is, you are missing out! You can find my original cookie pie recipe by clicking here. It is made with a chocolate chip cookie base and most importantly stuffed with a center of endless Reese’s. Cookie Pie is one of my favorite desserts and this Snicker’s Caramel Monster Cookie version is so hard to put into words, because it is that good. I have tried many different versions of cookie pie containing various cookie bases and stuffings with a lot of success, but this recipe is one of the best I have had!
Snickers Caramel Monster Cookie Pie starts out with my favorite monster cookie base. In addition to a slice of soft, butter-y cookie, it is loaded with milk chocolate, white chocolate, and peanut butter chips. Even though I know that technically for a monster cookie to be considered ‘monster’, it is supposed to include not only chocolate chips, but M&M’s as well, sometimes I break the rules. I listed the M&M’s as optional, because to let you in on a little secret, I rarely add them. The milk chocolate, white chocolate, peanut butter, and oats make this cookie base monster enough in itself, however if you want to add M&M’s or Reese’s Pieces in addition to the chips, by all means go for it!
Let’s talk about the center of this wildly, madly, truly, delightful dessert. It is stuffed with Snicker’s chunks and homemade caramel. Sure, you can use bought caramel, but I promise you that the homemade caramel I link to in the recipe makes Snicker’s Caramel Monster Cookie Pie positively irrefutable. Consequently, I have a hard time saying no!
So…just look at it!
Snicker’s Caramel Monster Cookie Pie is a seriously gooey dessert. Furthermore, ice cream and hot fudge top it off inexpressibly well. Therefore, above all, don’t forget the hot fudge! In conclusion, if you love a warm dessert smothered with ice cream and toppings, this recipe is for you!
Snicker's Caramel Monster Cookie Pie
2019-05-15 21:00:01
Serves 10
Snicker's Caramel Monster Cookie Pie is a crowd size monster cookie, loaded with Snicker's, caramel, peanut butter, and chocolate.
1 cup caramel sauce (for my favorite homemade recipe, see note)*
ice cream
hot fudge sauce**
Instructions
Preheat oven @ 325 degrees F. Cream the butter and sugars at least 2-3 minutes until smooth and creamy. Add vanilla and mix. Add egg and mix.
In a separate medium sized bowl, mix oats, flour, baking soda and salt. Gradually mix into the wet ingredients. Fold in milk chocolate, white chocolate, and peanut butter chips, and M&M's or Reese's Pieces (if using).
Grease a 9 inch cake pan, cast iron skillet, or pie plate. I like how cast iron bakes, but will choose the cake pan or pie plate over it for this recipe, because it takes up less storage space for the leftovers.
Press half of the cookie dough into the baking medium of choice. Pour the caramel sauce on top, followed by the Snicker's pieces. Scatter the remaining cookie dough over the caramel/Snicker's layer by tablespoons. Bake 20-25 minutes, or until the edges begin to turn golden. You can try testing the center as well to ensure it is done, but remember there will be caramel. I always bake it so it is just a touch underdone. I like it just underdone enough it is gooey. Let cool at least 10-15 minutes or else it will be a hot mess to scrape out of the pan (which isn't all bad ;)).
Serve with ice cream, hot fudge, and extra caramel sauce! Enjoy!
Notes
*For my favorite homemade caramel sauce, click here: http://www.butterloveandcowboys.com/caramel-sauce/
** For yummy homemade hot fudge sauce, click here: http://www.butterloveandcowboys.com/decadent-hot-fudge-sauce/
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Oatmeal Peanut Butter Triple Chip Cookies are fully loaded morsels of goodness! Peanut butter, oatmeal, milk chocolate, white chocolate, and peanut butter chips come together to make one flavorful cookie.
Oatmeal Peanut Butter Triple Chip Cookies-say that five times fast! The name may be a bit of a mouthful, but the combination of flavors these cookies will bring to your mouth will make you sing! These are literally one of MY FAVORITE COOKIES OF ALL TIME. As aforementioned, there are so many flavors that combine in this soft cookie.
Over the last several years, I have become a bit obsessed with white chocolate and peanut butter together. Of course, regular chocolate and peanut butter are one of the best flavor combinations, but add a little white chocolate and the flavor tips the charts.
Oatmeal Peanut Butter Triple Chip Cookies are basically my take on monster cookies. I like monster cookies, but personally, I think these are even better! And as I promise with all my cookie recipes here on Butter, Love, and Cowboys, the recipe creates a soft, round, buttery cookie.
Friday only gets better with cookies!
Ps. Use real butter!
Oatmeal Peanut Butter Triple Chip Cookies
2019-03-15 16:33:07
Yields 30
A cookie full of peanut butter and oats. The additions of milk chocolate, white chocolate, and peanut butter chips combine to make one flavorful, fully loaded cookie!
Preheat oven @ 325 degrees F. Cream butter, peanut butter, and sugars until light and fluffy, about 2 minutes. Add vanilla and continue to cream about 1 more minute. Add eggs and combine. In a separate bowl, combine oats, 2 1/2 cups of flour, baking soda, and salt. Gradually add to wet ingredients.
*Be super careful with adding the flour. It is easy to add too much. It usually takes me a little more than 2 1/2, but less than 3 cups. So once I add the 2 1/2 cups, I let it mix, then if more is needed, I add it about 2 TBS at a time, until the dough no longer sticks to your fingers, but is still dough that sticks together. If you add too much flour, the dough will get crumbly.
Mix in milk chocolate chips, white chocolate chips, and peanut butter chips. Roll into 1 1/2 inch balls and place on a greased cookie sheet. Bake 12-15 minutes.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Double Chocolate Peanut Butter Chip Cookies are a heavenly chocolate based cookie filled with loads of peanut butter chips. Their goodness doesn’t stop there. The peanut butter chips are paired with their perfect compliment, milk chocolate.
Happy New Year! This is my first official post of 2019 (I totally typed 2018, but quickly corrected it). January has brought snow and ice to our neck of the woods and I love it! What else would we want January to be filled with? Sunday was literally the perfect winter day. Well, almost perfect. My Cowboy had to leave after church to catch his flight for a work trip so I was a little lonely :(. Besides him being gone, however, it was perfect. Let me tell you why.
We had a rockin’ snow storm that settled in the night before and continued a good chunk of the day. I find Sunday is my preferred day for a good snowstorm, because after attending church we generally spend the rest of the day at home and often have nowhere we need to go or be. Thanks to the weekly blessing of a day of rest, we don’t generally have to worry about travelling on bad roads on Sunday. It’s the best day to cozy up with a cup of hot chocolate and some cookies! And Chocolate Peanut Butter Chip Cookies will warm you right up.
Hot cookies are one of my favorite desserts for chilly weather. They are quick and easy, and if you use the right cookie recipe, very satisfying. Chocolate Peanut Butter Chip Cookies do just that, they satisfy. Once again, I am pulling a cookie recipe from my sister, Jessie’s arsenal. She is the cookie queen of the world. So naturally, I gravitate to her cookie recipes. Let me tell you, it is for good reason. For her famous chocolate chip cookie recipe and tips for fantastic cookies, click here.
These babies are buttery, chocolate-y, peanut butter-y, flavorful, soft, and will make your kitchen smell absolutely wonderful. What’s not to love? You guessed it, nothing. There is absolutely nothing unlovable about Double Chocolate Peanut Butter Chip Cookies.
Happy cookie-ing!
PS. Don’t forget to hit subscribe in the right hand column and never miss a recipe!
PSS. I’m so sorry the recipe card I use is experiencing some technical difficulties again, but I am working on seeing the problem is fixed! But for today I will have to just post the recipe without the traditional handy, dandy online card.
Double Chocolate Peanut Butter Chip Cookies
Chocolate Peanut Butter Chip Cookies are a chocolate based cookie, loaded with peanut butter chips, and perfectly complimented with milk chocolate.
1 1/2 cups butter, softened
1 cup brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
3/4 cup unsweetened cocoa powder
3- 3 1/2 cups flour
1 tsp baking soda
1/4 tsp. salt.
2 cups peanut butter chips
1-2 cups milk chocolate chips
Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla and beat about one more minute. Add eggs and mix well.
In a separate bowl, combine cocoa powder, flour, baking soda, and salt. Start with 3 cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky. It shouldn’t take anymore than an extra 1/2 cup.
Finally, add the peanut butter and chocolate chips. Combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 10-15 minutes or until they are about cooked through.
Remove cookies from the oven and let them cool on the cookie sheet for five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking a slice of bread in with the cookies will help them stay soft as well. Enjoy!
Amish Sugar Cookies are the perfect cookie for any Christmas platter! They are soft, chewy, buttery, and so flavorful, the ultimate melt-in-your-mouth kind of cookie.
If you have read my blog for any length of time, you probably know I love frosting. Before I first tried Amish Sugar Cookies, I just didn’t understand how any sugar cookie could be complete without frosting, but these are.
Just to ensure they really were fantastic enough on their own, I have experimented. I have tried them with buttercream frosting and have made them dipped in milk chocolate. While my favorite of the two was probably the chocolate coating, I learned I just like them best on their own, with a few Christmas sprinkles of course! Most recipes instruct to treat them as a drop cookie. I have issues with the way drop cookies look, so I still roll them into balls. I think it’s prettier that way, but do whatever suits your fancy!
Aside from how positively delicious they are, Amish Sugar Cookies are close to my heart because of how I learned about them. One of our close family friends brought them over to my older sister Elly after she had had a baby. My sister raved about them to me, telling me all about how buttery and melt-y they were. She also told me they were so good they don’t need frosting.
Sugar cookies without frosting? How scandalous! Elly collected the recipe from our friend and has continued to make them ever since. She brought a batch to my house the following year during the Christmas break and I was hooked. Anytime either of us make these cookies, we think of that close friend, who has since passed away. It’s sweet to have those reminders of loved ones who have passed, especially during the holidays.
Amish Sugar Cookies have since become a Christmas favorite of mine. I hope they will become one of yours too. December is going by too fast. I wish I had more time to share recipes for the season, but Christmas celebrations and traditions are important to me, so I am doing as good as I can with the time I have :). Enjoy!
PS…Subscribe in the right hand column and never miss a recipe!
Amish Sugar Cookies
2018-12-18 15:03:02
Amish Sugar Cookies are the perfect cookie for any Christmas platter! They are soft, chewy, buttery, and so flavorful, the ultimate melt-in-your-mouth kind of cookie.
Preheat oven at 325 degrees F. Cream the butter, oil, and sugars. Add eggs and mix. Add vanilla and mix. In a large separate bowl, combine flour, cream of tartar, and baking soda. Gradually combine with the wet ingredients. Roll dough into 1-1 1/2 inch balls. Place sprinkles (if using) in a small bowl. Dip the top of each cookie ball in the sprinkles and place cookie on a greased cookie sheet. Bake 10-12 minutes or until cooked through. Don't let them turn brown! Let cool about five minutes and place in an airtight container.
Notes
I have had these cookies go hard the next day, so I usually put them in an airtight container while they are still warm and place a piece of bread in with them for extra moisture to avoid this problem.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Chewy Pumpkin Chocolate Chip Cookies are bomb! These are a soft, chewy cookie with fall spices and just enough pumpkin flavor to give you all the fall feels. Hot cookies are one of my favorite additions to a chilly fall night.
Chewy Pumpkin Chocolate Chip Cookies start out with my favorite chocolate chip cookie recipe. My goal was to form my own cookie that was just like a chocolate chip cookie, but with pumpkin flavor and spices. I enjoy cake-y pumpkin cookies, but I enjoy chewy chocolate chip cookies even more, so I wanted to combine the two!
Chewy Pumpkin Chocolate Chip Cookies were a success. Oh and don’t forget they are loaded with chocolate! I firmly believe the best kind of cookies are the loaded with chocolate kind of cookies. It’s true that pumpkin season is just about to turn into Christmas season. I think I only got to share half of the pumpkin recipes I photographed this season, but next year will provide them with a place here on Butter, Love, and Cowboys.
When I photographed these cookies, one of my cutie patootie little nieces was “helping” me. I went through my photos later and this one just cracked me up :D. Kids make life so colorful!
I hope you all have a fantastic Thanksgiving holiday. It is one of my favorites and I look forward to it every year. I’m so thankful for all the good this life affords me. In a nutshell, that’s what I’m grateful for this year!
Happy Thanksgiving!
xoxo,
Hannah
Chewy Pumpkin Chocolate Chip Cookies
2018-11-20 17:23:14
Pumpkin Chocolate Chip Cookies are a soft, chewy cookie with fall spices and just enough pumpkin flavor to give you all the fall feels.
1 1/2 cups butter, soft (Use real butter, no substitutions!)
1 cup granulated sugar
1 cup brown sugar
1/2 cup pumpkin puree
2 teaspoons vanilla (Mexican vanilla is best!)
2 eggs
4-5 cups flour (start with 4, add more if needed)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
3 cups milk chocolate chips
1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add pumpkin puree and mix. Add vanilla and beat about one more minute. Add eggs and mix well.
2. In a separate bowl, combine flour, cinnamon, nutmeg, pumpkin pie spice, baking soda, and salt. Start with about four cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky, up to one additional cup (you shouldn't need anymore than five cups total).
3. Finally, add the chocolate chips and combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 12-15 minutes or until they are just golden in color (cook time will vary based on how big you roll the cookie dough balls). Do not let them turn brown!
4. Remove cookies from the oven and let them cool on the cookie sheet for at least five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking slice of bread in with the cookies will help them stay soft as well. Enjoy!
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Where do I begin with Cookie Pie?! This is another one of those cornerstone recipes in my arsenal! It starts with homemade chocolate chip cookie dough. Next it’s layered with a mother-load of Reese’s, and is finished with more cookie dough on top. It is then baked to perfection with golden edges, and a slightly underdone gooey center. Top it with ice cream and my homemade Hot Fudge Sauce for one of the best sweet craving fillers on planet earth.
Reese’s Stuffed Cookie Pie is basically a Skookie for a crowd. It’s a lot easier than throwing five or six small skillets in the oven, but is the same idea. When it’s just My Cowboy and I around, or only a couple of extra’s, I generally use our five inch cast iron skillets for my Chocolate Chip Skookie. If we are feeding a number of people though, I have found it is easier and just as yummy to bake it in a pie plate, large skillet, or a cake pan.
Another thing I love about Cookie Pie is that it is so versatile! You can use any type of cookie base you want or mix it up with a brownie base. I have done all of the above and many versions in between. I will share some of those other versions with time, but no matter what variation of this recipe I try, we have decided we still love Reese’s Stuffed Cookie Pie the best. There is something about a butter-y chocolate chip cookie plum full of Reese’s that just makes My Cowboy and I both swoon.
Holy Mama Cow you need this dessert!
Reese's Stuffed Cookie Pie
2018-09-12 15:43:54
Serves 8
Reese's Stuffed Cookie Pie is a giant, chocolate chip cookie, loaded with Reese's, and designed to feed a crowd. Top with ice cream and hot fudge for dessert perfection!
Preheat oven @ 325 degrees F. Cream the butter and sugars at least 2-3 minutes until smooth and creamy. Add vanilla and mix. Add egg and mix.
In a separate medium sized bowl, mix baking soda, 2 cups flour, and salt. Gradually mix into the wet ingredients. Add remaining 1/2 cup flour if necessary. Dough shouldn't be sticky. Fold in milk chocolate chips.
Grease a 8-9 inch cake pan, cast iron skillet, or pie plate. I prefer to use the 8 inch cake pan, because the pie plate doesn't cook it quite as "deep dish" style. I like how cast iron bakes, but will choose the cake pan over it for this recipe as well, because it takes up less storage space to store it in the cake pan.
Press half of the cookie dough into the baking medium of choice. Unwrap the Reese's and place an even covering on top of the cookie dough. Scatter the remaining cookie dough over the Reese's by tablespoons. Bake 20-25 minutes, or until the edges begin to turn golden. You can try testing the center as well to ensure it is done. I always bake it so it is just a touch underdone. I like it just underdone enough it is gooey.
Let cool about ten minutes. Top with ice cream and hot fudge. We also like to top it with caramel or melted peanut butter! Enjoy! I usually cover the cake pan with foil and squeeze it in a gallon Ziploc bag for storage.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
My Chocolate Chip Skookie is the perfect way to enjoy a warm, ooey, gooey chocolate chip cookie. The cookie base alone is great, but what really completes this rich dessert is the ice cream, homemade hot fudge, and any other toppings you want to load up on! My Hot Fudge Sauce is the bare minimum, but we almost always melt some peanut butter to load it up with too. Don’t forget about this Caramel Sauce, because it is also absolutely fabulous on a Skookie.
I imagine by now you have probably heard of a Skookie. They are pretty famous these days. Just in case you don’t understand their origins, let me break it down. Skillet+cookie=Skookie. This dessert is known by other names as well such as pizookie or just regular old skillet cookie. Around here it’s solely and affectionately called “Skookie”.
My Cowboy ranks this as one of his top two desserts. He says they are tied for first place with these Peanut Butter Brownies. They are definitely in the top five for me! Skookies and I have had a bit of a dangerous past. The first summer My Cowboy and I spent in wedded bliss, we ate Skookies. Lots and lots of Skookies.
Some good friends gave us two 6-inch Skookie pans as a wedding gift. So naturally, two people+two skookie pans=one skookie each. Right? Fifteen pounds later it didn’t feel quite so right to me anymore, so we put a stop to eating one Skookie each and started sharing instead. We have been sharing one ever since. Man have we matured in six years.
You wanna know one of my favorite things about Chocolate Chip Skookies? They are so easy. Just whip up some cookie dough and while it bakes, throw together some hot fudge. Not only do I love them for their simplicity, but they are also super versatile. Any flavor of cookie dough will do, but of course, I wanted to start off by sharing the original classic.
Chocolate Chip Skookie
2018-04-24 16:22:30
A Chocolate Chip Skookie is the perfect way to enjoy a warm, ooey gooey chocolate chip cookie, laden with ice cream and hot fudge. It is our favorite rich dessert!
Preheat oven at 325 degrees F. Cream butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla and combine. Add egg and combine. In a separate bowl, combine 2 cups flour, baking soda, and salt. Gradually add to wet ingredients, mixing well between each addition. Add additional 1/4-1/2 cup flour, if needed. The dough should not stick to your hands. Mix in the chocolate chips.
Press a generous amount of cookie dough into a 5-6 inch cast iron skillet, until skillet is mostly full. Remember the dough will rise a little bit as it bakes. There should be enough cookie dough to make about four to five Skookies. Bake 18-22 minutes or until the edges begin to brown, but the center underneath is still slightly doughy. We like them best a little underdone. Once baked, remove Skookie from the oven and let cool about ten minutes. That way it is warm, but doesn't dissolve the ice cream too quickly!
Top with ice cream, hot fudge, melted peanut butter, and any other sauces you like! Place any leftover cookie dough in the refrigerator or roll into balls and place in the freezer to use for future Skookies or cookies.
Notes
*Please make yourself homemade hot fudge! It is so quick, easy, and tastes so much better. A link to my hot fudge sauce is in the first paragraph of the post!
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
These Chocolate Chip Cookies are one of the most important recipes in my arsenal. They are butter-y, flavorful, soft, chocolate-loaded, and positively the BEST Chocolate Chip Cookies I have ever tasted. Thanks to my big sister Jessie for absolutely perfecting Chocolate Chip Cookies with this recipe! Not only will I share this most favorite of all Chocolate Chip Cookie recipes, but I will also share the tips I have learned to produce one heck of a great cookie!
(READ THROUGH TO THE END TO LEARN MY BEST COOKIE TIPS!)
Sometimes I have issues when a recipe is labelled as “the best”. If you were to search “The Best Chocolate Chip Cookies” on google or Pinterest, you would come across hundreds of recipes claiming to blow every other cookie out of the water. So while I indeed strongly believe these Chocolate Chip Cookies are “the best”, I entitled them as “my favorite”. I do so because I realize not everybody likes the same kind of cookie.
I really believe part of what makes a recipe “the best” to us is personal preference. My personal preference are soft, round Chocolate Chip Cookies, loaded with chocolate and flavor. I completely understand some like a crunchier cookie or some may not love chocolate as much as others. If you adore a soft, round, buttery, flavorful cookie though, this is your recipe.
In my short 25 years, I couldn’t even begin to count the number of times I have whipped up a batch of this cookie dough. And while part of my purpose today is to share the recipe for my favorite Chocolate Chip Cookies, as I mentioned already, my other purpose is to teach you the tips and tricks I have learned about cookie baking in those years. First off, this recipe comes from my sister, Jessie. I mention her a lot on here, because she is a whiz in the kitchen and has shared so many recipes on my list of favorites, including these Chocolate Chip Cookies. Most of these tips I learned from her, and I have proven all of them true through my own experience.
Tip # 1: USE REAL BUTTER! This could be the single most important tip I could possibly share with you. Never, ever under any circumstances use anything less than real butter in your cookies! That statement may seem like a bit of an overkill, but the flavor you will achieve from real butter is absolutely unmatched. My Cowboy always says you can tell I made the cookies, when your fingers are just a little bit shiny from the butter 😉 Because I am so used to the flavor, I can generally tell you right off the bat when I have tasted a cookie that isn’t made with real butter.
Tip # 2: Use Real Mexican Vanilla. I realize not everybody has easy access to this, but it has completely changed my baking. My sister’s husband grew up in Mexico and she forever improved our lives when she taught us how much better it tastes! It is a much stronger, purer flavor that I have learned I just can’t do without. You can find various brands of Mexican vanilla on Amazon and because I haven’t taste tested, I really can’t tell you what brand is the best. My source of Mexican vanilla is my brother-in-law’s sister so the vanilla comes directly from Mexico and I have never had to purchase it online. Also, Wal-Mart sells Molina Vanilla (a Mexican vanilla) for under two dollars. I have purchased this when I have been low on my vanilla from Mexico, and while it is not as good as what I get from down there, it is WAY better and CHEAPER than any other Americanized vanilla you will find.
Tip # 3: Cream the Butter, Sugars, and Vanilla adequately. I have found the flavors more fully infuse if the butter and sugars are creamed for several minutes. When they are fully creamed, the mixture will turn into a lighter color and be pretty smooth. I generally cream it for about 2-3 minutes before adding the vanilla and eggs, then finish off creaming it for another minute or so after those additions.
Tip # 4: Add Adequate Flour. I have found as I have tested other cookie recipes that many don’t call for enough flour to make a soft cookie. In order to bake a soft, round cookie, you must use adequate amounts of flour. The dough should not really stick to your hands when you roll it into balls. While achieving the perfect amount of flour another important thing is be careful not to add too much flour! While the dough should not be sticky it should not be crumbly either.
Tip # 5: Load the Cookies With Chocolate! This comes down to one of those personal preference deals, but a lot of recipes don’t call for nearly enough chocolate in my opinion. Load your Chocolate Chip Cookies up! You won’t regret it!
Tip # 6: Bake Cookies at a Lower Temperature For a Longer Time Period. Now, I know probably nine out of ten or more Chocolate Chip Cookie recipes instruct you to preheat the oven at 350 degrees F, but don’t do it. In her original recipe, my sister Jessie directs you to preheat the oven at 315 degrees F. The sweet spot I have found for cookie baking is 325 degrees F. Because all ovens cook differently, play around with different temperatures to see what works best for you. The reasons we bake the cookies at a lower temperature and for a longer period of time is because they cook more evenly, are more likely to retain softness after cooling, and are less likely to be overdone.
Chocolate Chip Cookies are one of the tastiest and simplest treats! These tips will help the newest of bakers become absolute pro’s at making delicious, melt-in-your- mouth cookies. This is my go-to Chocolate Chip Cookie recipe and most all of my other cookie recipes are based off of this original recipe from Jessie with these same tips.
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These Chocolate Chip Cookies are soft, round, buttery, chocolate-loaded, and flavorful. They top the list as my absolute favorite Chocolate Chip Cookies.
1 1/2 cups butter, soft (Use real butter, no substitutions!)
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla (Mexican vanilla is best!)
2 eggs
4-5 cups flour (start with 4, add more if needed)
1 teaspoon baking soda
1 teaspoon salt
2-3 cups milk chocolate chips
1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla and beat about one more minute. Add eggs and mix well.
2. In a separate bowl, combine flour, baking soda, and salt. Start with about four cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky, up to one additional cup (you shouldn't need anymore than five cups total).
3. Finally, add the chocolate chips and combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 10-15 minutes or until they are just golden in color (cook time will vary based on how big you roll the cookie dough balls). Do not let them turn brown!
4. Remove cookies from the oven and let them cool on the cookie sheet for at least five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking slice of bread in with the cookies will help them stay soft as well. Enjoy!
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
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