Butterscotch and Pecan Pumpkin Cookies

As I promised on Monday, today I have a pumpkin recipe to share! These cookies have been a work in progress in my mind since the summer (when baking with pumpkin felt like wearing white after labor day). I envisioned a soft, cakey cookie with a punch of butterscotch and the warmth of spiced rum soaked pecans. Now that fall is in full swing, the cookie of my dreams has finally come to life!

Every year my mom and her sister make a sweet treat called Bourbon Balls to give away for Christmas. Bourbon Balls are basically nuts that have been soaked in liquor and dipped in chocolate. Inevitably, there is always at least one jar of soaked nuts left after all of the Bourbon Balls have been made. One year I decided to throw the leftover soaked nuts into my favorite pumpkin blondie recipe and I could not believe how amazing they tasted. You couldn’t really distinguish the bourbon, but there was this added warmth that was incredible. That’s what I had in mind when I thought of these cookies.

In order for the flavor to really shine through, I would recommend soaking the pecans at least 24 hours ahead of time. Of course you don’t have to soak your pecans in spiced rum, it’s not like you can go wrong with the pumpkin, butterscotch, pecan combo on it’s own. You could probably even get away with a shorter soak. But if you do take the time to do it, I promise you won’t be disappointed.



Peanut Butter Chocolate Swirl Cookies

There is no telling why I chose a mangled cookie to go right on top of this pile when there was perfectly formed cookie just to it’s right.

It’s no secret that Jesse and I have a little bit of thing for chocolate and peanut butter together. Cookies, cake, brownies, more cookies, and now more cookies. It’s definitely one of our favorite dessert combinations. I also have a soft spot in my heart for fun, slice and bake, swirled cookies. Needless to say, the moment I saw these cookies on Katie’s blog I started thinking of a way to incorporate them into my baking plan for the week (yes, you know you bake way too much if you have a baking plan for the week).

In the end, these cookies taste pretty similar to the Chocolate Chip Peanut Butter Cookies I make all the time, but the presentation is so fun and a nice change-up.  Yes, they take a little more time to make than my usual recipe (especially because these include time to chill before slicing). Other than the extra time, they really aren’t too difficult to make. I did find that when I tried to roll it up with just my hands that it got a little messy. Once I figured out that I needed to use the parchment paper to roll the log it was smooth sailing.

Peanut Butter Chocolate Swirl Cookies 

1/2 cup butter, softened
1 cup sugar
1/2 cup peanut butter
2 Tbsp milk
1/2 tsp vanilla extract
1 egg
1 3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semi-sweet chocolate chips

In a large bowl, cream together the butter and sugar until light and fluffy. Add the peanut butter, milk, vanilla extract, and egg to the bowl and stir until combined. Sprinkle the flour, salt, and baking soda over the wet ingredients, then stir until combined.

Dump the dough out onto a sheet of parchment paper then knead together and form into a rough brick shape. Place another sheet of parchment paper over the dough and use a rolling pin to roll out into a 10×17 inch rectangle.

In a microwave safe measuring cup, microwave the chocolate chips for 1 minute. Stir until melted, microwaving for an additional 30 seconds if needed.

Remove the top sheet of parchment paper and pour the melted chocolate over the rolled out dough. Use a knife or spatula to spread the chocolate over the surface, leaving just a little edge all the way around. Using the parchment paper to guide the dough, roll into a log, starting with the long side (so after taking theses pictures I turned the dough a quarter turn and then rolled the long side towards me). Chill the dough for 34-35 minutes.

While the dough is chilling, preheat oven to 375 degrees and prepare a baking sheet with parchment paper or baking mat.

Slice the dough into 1/4 inch slices* and place slices on a baking sheet 2 inches apart. Bake for 10-12 minutes or until edges start to turn golden brown. Let cool on baking sheet for 2 minutes then transfer to a rack to cool.

I recommend serving alongside a glass of chocolate milk (or regular milk if you’re into that sort of thing).

*After removing the log from the fridge I noticed there was a flat side, so I gave the log a few rolls on the counter before slicing to try and soften the edges.

Adapted from So Tasty So Yummy, originally from Salad in a Jar

Spiced Roll-Out Sugar Cookies


These little guys taste just as festive as they look, like rich bites of pie crust that have soaked up the spices of a pumpkin pie. Mmmm… How cute would these be as a part of your Thanksgiving dessert spread? If you’d like the recipe then hop on over to Dainty Chef where I am guest posting today!

Giant Triple Chocolate Cookies

These cookies are giant. And delicious. And rich. I dare you to try and eat one without a glass of milk. If you can eat more than one in one sitting you should probably get an award. That’s how chocolaty they are. And delicious. Did I mention that?

This would actually be the third time I have tried to make and blog about these cookies. Because these cookies are so dark, it is nearly impossible for me to get a picture of these that I am satisfied with. I really hate it when that happens because the purpose of this blog is to share delicious foods and when I can’t that makes me sad. Finally this time I was able to get some decent (though not fabulous) pictures, so now I can finally share them with you

Giant Triple Chocolate Cookies

1 cup (2 sticks) cold, unsalted butter, cubed
1 1/4 cup sugar
2 large eggs
1/2 cup dutch processed (or Hershey’s Special Dark) cocoa powder
2 1/4 cups all-purpose flour
1/4 tsp kosher salt
1 tsp baking powder
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Preheat the oven to 350˚ F. And prepare baking sheets with parchment paper.

In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces, this was is about 1/2 cup per cookie). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Very slightly adapted from Annie’s Eats