WHITE CHOCOLATE COOKIES

INGREDIENTS
  • ½ cup butter, softened
  • ½ cup butter-flavored shortening
  • 1½ cups sugar
  • 2 eggs, room temperature
  • 1 tbsp vanilla extract
  • 2¾ cups all-purpose flour
  • 1½ tsp cream of tartar
  • 1 tsp baking soda
  • ⅛ tsp baking powder
  • ¼ tsp salt
  • 1 cup white chocolate chips
  • 4 tbsp sugar
  • 4 tsp cinnamon
METHOD
  1. Cream the butter and shortening together in a large bowl. Add the sugar and mix until combined.
  2. Add the eggs and vanilla and mix until combined.
  3. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, and salt.
  4. Gradually add flour mixture to creamed mixture, stirring until well combined.
  5. Stir in white chocolate chips.
  6. Refrigerate dough for 30 minutes.
  7. Preheat oven to 375 degrees.
  8. Combine sugar and cinnamon in a small bowl.
  9. Remove dough and form into small balls.
  10. Roll balls in sugar and cinnamon and place on a parchment-lined cookie sheet.
  11. Bake for 8 minutes.
  12. Remove and let cool on sheet for two minutes before transferring to a cooling rack.

PEANUT BUTTER BANANA CHOCOLATE CHIPS

INGREDIENTS
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter, softened
  • 2 medium ripe bananas, peeled and mashed
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
METHOD
  1. Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
  2. Cream butter, bananas, and sugars together until combined.
  3. Add vanilla extract and mix until combined.
  4. Stir in the flour mixture just until combined.
  5. Stir in chocolate and peanut butter chips.
  6. Cover and refrigerate dough for 30 minutes.
  7. Preheat oven to 375F. Line two cookie sheets with parchment paper.
  8. Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
  9. Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
  10. Let cookies cool completely on cookie sheets.
  11. Store in airtight containers for up to a week.

TOFFE PEANUT BUTTER COOKIES

INGREDIENTS
  • 1 cup crunchy peanut butter
  • 1 cup granulated sugar, plus more for rolling
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup Heath toffee bits
  • plus extra sugar for rolling the dough in
METHOD
  1. Preheat the oven to 350F.
  2. Line a large cookie sheet with parchment paper and set aside.
  3. Combine the crunchy peanut butter, sugar, egg, and vanilla extract in a medium bowl.
  4. Fold in the toffee bits until combined.
  5. Use a cookie scoop to scoop out dough.
  6. Form into 1-inch balls with your hands and roll in a small bowl filled with granulated sugar. Roll until all sides are coated.
  7. Place cookie dough balls onto the prepared baking sheet.
  8. Gently press the tines of a fork into the top of the ball. Repeat with the tines facing the opposite direction. (Or, just use the palm of your hand to flatten slightly.)
  9. Bake for 8 to 10 minutes or until cookies are lightly golden brown.
  10. Store cookies in an airtight container.

BERRIES AND CREAM COOKIES

INGREDIETNS
  • 1 16 oz package refrigerated ready to bake sugar cookies
  • 2 tbsp butter (softened)
  • 2 oz cream cheese (softened)
  • ¼ tsp vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp frozen lemonade concentrate, thawed
  • 1 pint fresh strawberries
  • 1 cup fresh blueberries
  • zest of 1 lemon
METHOD
  1. Bake cookies according to package instructions and let cool completely on a wire rack.

Prepare frosting:
  1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 tablespoons at a time. Too thick? Add a teaspoon of milk at a time.
  2. Combine cream cheese frosting and lemonade concentrate in a small bowl and mix until combined.
  3. Rinse the strawberries and blueberries and pat dry. Halve or quarter the strawberries depending on the size and pat dry again.
  4. Frost cookies with about one teaspoon of the frosting.
  5. Top with strawberries and blueberries.
  6. Sprinkle lemon zest on top of cookies.
  7. Serve immediately.
  8. Yield: 24 cookies