Malted Milk Ball Cookies

These may not be the most glamorous cookies - no sprinkles, no frosting - but I promise that once you eat one, you'll come back for more...and more...and more...

*this post is sponsored by Imperial Sugar


The Malted Milk Ball Cookies are a twist on the classic chocolate chip. The chopped malt balls throughout add chewiness and crunch. Not only are there malt balls in the batter, there are creamy, milk chocolate chips as well.


Combine those two with a malty, brown-sugar-y, buttery dough with just the right note of salty and you have yourself a winner.


I dare you to eat just one.
Actually no, I want you to eat two. Maybe three.

I'm sharing this recipe over at Imperial Sugar today. Go there for the recipe!

Be an Encourager: Chocolate-Dipped 7-Layer Cookies on a Stick

I’m so happy to be working with Land O’Lakes, Inc. again this year. Yay, butter! Not only do I love butter, but I’m loving Land O’Lakes, Inc.’s focus on their new tagline: Add a Little Good™.


This got me thinking about all of the wonderful people in my life and how they do things, big and small, to make others happy. Yes, we can pay for the person behind us in the line at Starbucks...or put change in an expired parking meter, but there are ways to spread cheer and goodness without spending a penny.

Be an encourager. My Aunt Janice is my role model in this. I’m naturally cautious, a worrier, prone to see what could go wrong in any situation. Not Aunt Janice. She’s the best cheerleader. Always with something positive to say, always with interested in your latest endeavor, always in your corner. 

You know what? Words of encouragement can give someone the confidence to pursue dreams…to step outside of a comfort zone…to write a cookie book! It’s true. I need to do more of it.


In honor of Aunt Janice, I’m making 7-Layer Cookies…on a stick…dipped in chocolate. 

There’s a funny story that when I was a little girl, my Uncle Mike and Aunt Janice came to visit. We went to the beach and my mom packed 7-layer cookies. On the way home, I asked for another cookie. My mom said no, and I piped up with, “but Aunt Janice has eaten THREE!” Ha! No wonder she’s my favorite.



You might know 7-layer cookies as Hello Dollies or Magic Bars. They are a buttery graham cracker layer…


...topped with coconut…


…chocolate chips…


…butterscotch chips…


…sweetened condensed milk…


...and topped off with pecans.


Once they’re baked and cooled, you’ll insert a Popsicle stick that’s been dipped in chocolate and freeze them for a few minutes. Don’t worry if they start to crack when inserting the stick. They can easily be smooshed (technical term) back together.



Once set, you’ll dip in chocolate. It’s a wonderful thing.

My mom always served 7-layer cookies cold and these are best served cold as well.

Aunt Janice, I encourage you to eat as many of these as you like.



Chocolate-Dipped 7-Layer Cookies on a Stick
{makes 12}

1/2 cup Land O Lakes® Butter, melted
1 1/2 cups finely ground graham cracker crumbs
1 cup shredded, sweetened coconut
1 cup semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk
1 cup finely chopped pecans
10 ounces dipping chocolate

Preheat oven to 350. Grease an 11 x 7” pan. Line with foil. Grease the foil.

Stir the melted butter and graham cracker crumbs together. Press into the pan. Layer on the coconut, chocolate chips, and butterscotch chips. Pour the sweetened condensed milk on top. Sprinkle on the pecans and lightly press.

Bake for 25 minutes. Remove to a wire cooling rack to cool completely. Refrigerate for at least one hour. Use the foil to remove from the pan onto a cutting board.

Use a bench scraper or a large knife to cut into 12 squares, slicing off the rounded ends if necessary. Place on a cookie sheet lined with waxed paper.

Place 1/4 of the dipping chocolate in a bowl and melt as directed on the package. Dip a wooden food-safe Popsicle stick in the chocolate, then into the center of each square. Freeze the squares for 5 minutes.

Melt the remaining dipping chocolate in another bowl. Before dipping, shake off any excess pecans. Dip the cookies into the melted chocolate. Place on a waxed paper lined cookie sheet in the refrigerator. Let set for at least 30 minutes. Serve cold.

No-Bake Nutella Cracker Bars

Here's the deal. I needed something and I needed it pretty quickly. The catch? My oven was being used for batches of cut-out cookies (coming soon).


Enter the no-bake cookie. Even better, the no-bake cookie BAR! Fast, easy, so good.


These No-Bake Nutella Cracker Bars are made with two types of crackers....graham crackers and oyster crackers. It seems weird, but it works. Then there's the Nutella. (Can you tell from the picture how BIG that jar of Nutella is? Someone got a Costco membership.) ;)

The resulting bars have a creamy center with the slightest crunch from the crackers, while the top is a crunchy, crackly bittersweet chocolate.


Use your food processor to crush the crackers, OR do like I did and get rid of some frustration crushing them with your rolling pin.

{Side note: I gave up wine (and beer and margaritas...well, alcohol) for Lent and I'm also trying to give up impatience. I haven't been too tempted for my Friday/Saturday night glass(es!) of wine, but impatience? I've had quite a bit of that. The rolling pin helped, I think. I might do this every day.}



No-Bake Nutella Cracker Bars
{makes a 9x13" pan}

9 whole graham crackers
1 cup salted butter, room temperature
2 1/2 cups powdered sugar
1 1/2 cups crushed oyster crackers
2 cups Nutella
1 teaspoon vanilla
1 1/4 cups bittersweet chocolate chips


Line a 9x13" pan with foil. Place the graham crackers on the bottom of the pan, breaking apart as necessary.

Use a mixer to cream the butter until fluffy. Then, mix in the sugar, crushed crackers, Nutella, and vanilla. Mix until combined. Press into the prepared pan. Refrigerate to set for at least one hour.


Place the chocolate in a bowl over a pan of simmering water. Stir until melted. Spread the chocolate over the bars and refrigerate until set before cutting. Store in the refrigerator.

[note: I think these get even BETTER over time, so don't be afraid to make them a day or two ahead.]

Thank you, Costco, for stocking Nutella in bulk! A family of three NEEDS two huge jars of Nutella at the ready.

Mandelhoernchen: Chocolate-Dipped Almond Horns

First things first: MAKE THESE. Just do it. Put it on your list. You won't be sorry. 


Now to clarify, I am not German. I don't think we have any German heritage. I do like beer and pretzels, but that's about it. I mention that to clarify that I really don't know what I'm talking about here as far as these being authentically German.


Mandelhoernchen. Almond Horn Cookies. My first encounter with these was in Chapel Hill, NC when my aunt and uncle took us to this wonderful German Cafe and Bakery. I'm not kidding when I say that I wanted one of everything in that place. (It's called Guglhupf....it's actually in Durham.)

As we were gazing into the bakery case, I was texting my German friend, Claudia, asking her all sorts of (probably ridiculous) questions about all of the treats and if she knew what they were.

{Let me add here, that Claudia is really FROM Germany. I'm so happy she lives in Texas now so that I get to be friends with her. She's beautiful, sweet, patient, and funny...has 5 gorgeous children...and I could listen to her say "yah, yah" all day, every day.}


At the bakery, I decided on the Mandelhoernchen...and it was love at first bite. I love all things almond, and those chocolate-dipped ends? Well, that just puts these over the top.

For Claudia's birthday, I really wanted to make her a traditional German treat. I looked online and in cookbooks, and kept coming back to those almond horns.


The cookies are made with marzipan and almond meal. The texture is chewy and light...a bit like a macaron.



Once the dough is made, the cookies are rolled in slivered almonds (I could only find sliced almonds with the skins...use either) and formed into crescents, or horns.


I eat a lot of cookies, and these are some of my very favorites. I said on Instagram that I tested a cookie before giving them to Claudia. I lied. I "tested" two. (Sorry, Claudia. I really didn't want to give you sub-par cookies. It took two to be sure.) ;)

I followed the recipe from Serious Eats to the letter.  My only notes:

• the recipe calls for the cookies sitting on the baking sheet for 10 minutes after coming out of the oven. If your pans are thin, you might want to take them off earlier.
• for the chocolate, I used Ghiradelli Bittersweet Chocolate (the bar). The amount called for makes just enough to cover the cookies, so don't be tempted to swipe a few spoonfuls prior to dipping. 

Here's the recipe from Serious Eats. I am seriously making these again SOON. Maybe I'll run two over to Claudia.

THE Neiman Marcus Chocolate Chip Cookie

How do we start the new year off on the right foot? Chocolate chip cookies, of course!
Is there another way???


For ages, the urban legend of the $250 Neiman Marcus chocolate chip cookie recipe has been circulating. The story goes that a woman was charged $250 for the cookie recipe in their cafe. The woman (to get revenge for the high price) spreads the cookie recipe far and wide. The funny thing is, the recipe that accompanies this story is NOT the Neiman Marcus cookie recipe at all! They publish the recipe (and encourage sharing it) right on their website.



{If you're going to eat the cookie dough like I did, you might want to check out this post on pasteurized eggs...it's new at Pioneer Woman Food & Friends.}

I have a fondness for Neiman Marcus...despite the fact that the only purchases I've ever made there are chocolate-covered potato chips. ;) Don't laugh. When we lived in Dallas, I'd buy them every Christmas. SO. GOOD. I'd buy the potato chips and then walk slowly past the shoe section, gently petting the shoes on the aisle. A girl can dream. Anyway! Neiman Marcus stores are beautiful, their Christmas Book (catalog) is a thing to behold, and they're from Texas, y'all.


The recipe makes soft, buttery cookies with a kick of coffee. They're made with espresso powder. You CAN taste the coffee in these...not like when you add coffee to a chocolate cake to boost the chocolate flavor...these cookies have a definite coffee zing. You won't be hit over the head with coffee, but it's there.


THE Neiman Marcus Chocolate Chip Cookie
{makes about 18, recipe from NM, method slightly modified}

1/2 cup salted butter
1 cup packed light brown sugar
3 TB granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cup unbleached, all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 teaspoons espresso powder
1 1/2 cups bittersweet or semisweet chocolate chips (I used bittersweet.)

Preheat oven to 300. Line cookie sheets with parchment.

Cream the butter and sugars together until well-combined and fluffy. Beat in the egg and vanilla, scraping down the sides and bottom of the bowl as needed.

Sift in the flour, baking soda, baking powder, and salt. Mix on low speed just until combined. Add in the espresso powder and chocolate chips. Beat just a few seconds more until incorporated.

Use a 2-tablespoon scoop to dollop the dough onto the prepared sheets, about 6 cookies per sheet. Press the dough gently to flatten the tops. Bake for 20 minutes or until the edges are golden. Remove from the oven and let the cookies stand on the sheet for 1-2 minutes, then remove to a wire cooling rack to cool completely.

*post contains amazon affiliate links. thank you!*

A year that starts with chocolate chip cookies? It's destined to be a good one.

Chocolate Ginger Cookies

We are now in the season of "all ginger, all the time" around here. December may as well be called Ginguary.

*this post is sponsored by Wholesome! Read down for a fabulous giveaway!



I love, love, love and adore the combination of ginger and chocolate. Don't you? Well, these soft, puffy chocolate ginger cookies are the best of both worlds. Richly chocolate, heavily spiced...heaven.


Once you bite into the cookie, you'll find melty chocolate and bits of crystallized ginger. Crystallized ginger is just SO pretty...you can find it at the grocery store. I got mine at Trader Joe's.


I definitely think Santa would approve of these being on his cookie plate! ;)


Chocolate Ginger Cookies
{makes about 18 cookies}

1/2 cup unsalted butter
1/2 cup bittersweet chocolate chips
1 1/2 cups unbleached, all-purpose flour
1/2 cup Dutch-process cocoa
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup Wholesome!™ Organic Coconut Palm Sugar
1/4 cup Wholesome!™ Organic Light Corn Syrup
2 eggs
1 teaspoon vanilla
1/2 cup bittersweet chocolate chips
1/4 cup finely chopped crystallized ginger
granulated sugar (optional)

Preheat oven to 325. Line two cookie sheets with parchment paper.

In a small saucepan, melt the butter and chocolate chips together over low heat until melted. Remove from heat and let cool.

Whisk the flour, cocoa, spices, baking powder, and salt together. In a bowl of an electric mixer, beat the coconut sugar, corn syrup, eggs, and vanilla until well combined. Beat in the chocolate mixture. On low speed, add in the flour mixture in two additions, scraping down the bottom and sides of the bowl as needed. Stir in the chips and crystallized ginger.

Place the dough in the refrigerator for 30 minutes.

Use a 2-tablespoon cookie scoop* to make balls of the dough. If desired, roll in granulated sugar. Place onto the prepared sheets. Bake for 12 minutes, then transfer to a wire rack to cool. (Place the dough back in the refrigerator between batches.)

*amazon affiliate link, thank you. 



Now for a giveaway!!!
Wholesome!™ has an AMAZING giveaway for one of you this Christmas season.  Here's a little hint of what you might win...


I told you it was fabulous!!!

To enter and to read the details, click over to the Wholesome!™ site! Good luck!!!

Cake Cookies with Nutella Frosting for Beverly

Last week, my sweet friend Beverly left this earth bound for Heaven. I'm still in a little bit of denial about it. (Is the next stage of grief overeating, because I'm pretty sure I'm there, too.)

Beverly...loving wife, mom of 5 beautiful children, a truly thoughtful friend, hostess with mostest, lover of all things good and holy, and someone who knew how to have FUN! (She'd also want to me add: Aggie!) ;) I'm not sure I've ever met a more energetic, faith-filled, and giving person than Beverly. She made every person she met feel welcome, special, and important.


To be a witness to how she handled her cancer diagnosis and treatment with such grace and faith was a true honor. My one regret is that we didn't become friends sooner. I know there would have been a lot more laughs...and probably more margaritas. We really should have been friends years earlier. I can see now that God kept putting her in my path, but I didn't realize it at the time.


When our kids started high school, a little group of 5 of us began monthly lunch dates...which usually ran upwards of 3 hours long. We're going to continue those lunches and I know Beverly will still be with us.


It was really bothering me that I didn't know Beverly's favorite dessert. HOW COULD I NOT KNOW THIS??? She was a lover of desserts...and read the blog and commented on the blog before we even met. I thought Beverly's husband and kids were probably busy with important things and I'd hold off asking them my burning question...what was her favorite dessert???


Then one morning last week as I was brushing my teeth, it hit me. Nutella. (No, I wasn't brushing my teeth with Nutella.) I don't know if Nutella was Beverly's favorite, but I DO know that every time Nutella was in the news, or she came across a particularly delicious looking recipe involving Nutella, she would let me know. Last year, a new cupcake shop opened in our town and Beverly texted me to let me know she was eating their Nutella-frosted cupcake...you know, for testing purposes.

So, a Nutella recipe for Beverly was required. I've had this recipe pinned for a while now.




The cookies look happy...and I think that's what Beverly would want. We're still mourning, but this faith-filled, loving lady would want us to live every moment with joy. 
And lots of Nutella.



Cake Cookies with Nutella Frosting
{makes about 20 cookies, recipe adapted from Baker by Nature}

cookies:
4 cups unbleached cake flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup salted butter, room temperature
1 & 1/2 cups sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream

Nutella frosting:
1 cup unsalted butter, room temperature
1 pound powdered sugar
1/2 cup dutch-process cocoa
1/8 teaspoon kosher salt
1/4 cup milk
1/4 teaspoon almond extract
3/4 cup Nutella


Line two cookie sheets with parchment paper. Preheat oven to 375.

Whisk together the cake flour, baking powder and salt.

In a large bowl of an electric mixer, beat the butter and sugar together until combined and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl as needed. Beat in the extracts.

In three additions, add the flour, alternating with adding the sour cream. Scrape down the bowl after each addition and mix just until combined.


[note: Check the ingredients on your sour cream. I'm a big fan of Daisy brand. Look at that ingredient list: cream.]

Scoop the batter onto the cookie sheets using a 1/4 cup measuring cup. With damp fingers, press the cookie dough into a circle about 3" across.

Bake 15 minutes or until the tops spring back with lightly touched. Remove to a wire rack to cool completely.

Make the frosting:
In a large bowl, beat the butter until fluffy. On low speed, add the powdered sugar, cocoa, and salt and mix until combined. (It will look dry.) Mix in the milk and almond extract. Then, mix in the Nutella, beating until well combined and fluffy.

Spread the frosting onto the cooled cookies using an offset spatula.



Beverly, I miss you, my friend. ♥

{PS: Beverly homeschooled her 4 younger children (14, 12, 10, and 7) while her oldest (16) is in high school with Jack. As you can imagine, this will be a HUGE transition for their family. If you are interested in donating to an education fund for the children, please click here.}