r/Cookies

happy octoBEAR

Recipe link: Pumpkin Coffee Cake Cookies

brown butter cookies, everything from scratch. somehow became my whole personality

Made from my own recipe because r/Baking was of no help and kept telling me to use sugar cookies or an already established recipe instead of giving me the answers I want BUT I PREVAILED. the haters cant keep me down

Made with apples freshly picked🍎

I've been testing winter flavors and I'm almost there, but I'm stuck on two:
Miso dark chocolate toffee or peanut butter miso?
Pistachio cranberry or oat raisin?
The rest are locked in: chai latte milk chocolate, brownie s'mores, and banana bread.
Which ones would you pick? And if you have a winter flavor idea I haven't thought of, I'd love to hear it

my tried and true, but i added walnuts since my friend requested them!!

9in. Chocolate Chip Cookie Cake with American Buttercream and Butterbeer Sanding Sugar

My recipe

Flour Layer (Bottom):2 cups (whisked thoroughly with 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt before packing).Unsweetened Cocoa Layer:½ cup (firmly pressed over the flour).Brown Sugar Layer:½ cup (packed tightly so it creates a distinct, solid line).White Granulated Sugar Layer:½ cup (poured over the brown sugar to fill the remaining fine gaps).White Chocolate Chips (Top):1 to 1 ¼ cups (poured in last, filling the remaining neck of the jar right up to the rim so everything stays pinned in place when the lid is screwed on). [1, 2, 3]

3/4 cups butter browned over the stove

1 egg and 1/2 egg (egg yolk)

Vanilla bean paste (about 1 tablespoon)

Chill the dough for 30 minutes

So I have this bad habit of scrolling through this sub and saving/screenshotting recipes that not only sound amazing but look amazing too! I find it the most reliable way to find unbeatable recipes😊

This one has been sat in my screenshots for 5 months and thought I'd give it a go!

The original recipe was posted here; https://www.reddit.com/r/Baking/s/FwNrcvFNKv

I made a few minor changes; -Only had 65g of dark chocolate so I subbed with milk chocolate for the rest. -Increased cocoa powder to 50g to give a deeper flavour due to the lack of dark chocolate. -I bloomed the cocoa with the butter as opposed to mixing it in with the dry ingredients. -Added a little more sea salt. -Added a splash of vanilla essence

And of course, TRIED to stuff with marshmallow fluff. (See fail pic)🙈😂

These are simply divine as they are and the first two I made were almost perfect . After that I decided to experiment with marshmallow fluff 🙈

The ones I made with the marshmallow fluff were absolutely a level above and it gives them a lovely, creamy vanilla hit.🤤

I'd recommend not allowing the mixture to cool or firm up too much or you start to lose the shine and cracked look. I also noticed the fluff leaks out more. I'd also suggest doing smaller scoops as I tried a double scoop and the fluff took over. I may or may not have got ambitious with the filling 😇(I point you to fail pic again😂)

First pic is the unstuffed originals.

Open to any questions or tips.

Am 14 and this is my first ever time baking double chocalate cookies, turned out nice

One of them looked really nice for whatever reason

Pistachio ma'amouls by the Jordanian brand Aghati. Shoutout to u/purplelilac701

I know they’re ugly but they make me happy 🙂‍↕️
sally snickerdoodle

For some of us, Halloween is everyday .˚⊹.🎃₊˚𖦹🕷⋆

with maple bourbon vanilla glaze

This shortbread has a nice snap & crunch as well as a rich buttery flavor. And, the guava jam provides a nice, tropical nuance to the traditional shortbread experience.