Spicy Mango Cayenne White Chocolate Chip Cookies
adapted from The Chewy by Alton Brown
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon baking
soda - 1 ts cayenne pepper
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups white chocolatechips
- 1 cup dried mango, chopped
- 2 sticks unsalted butter
- 2 1/4 cups bread flour
Instructions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, cayenne and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips and mango pieces.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Spiced S’mores Cookies
adapted from The Chewy by Alton Brown
adapted from The Chewy by Alton Brown
Ingredients
- 2 sticks unsalted butter
- 2 1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cinnamon
- 1/2 ts nutmeg
- 1/2 ts ground ginger
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups milk chocolatechips
- large marshmallows
Instructions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, spices and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 7 minutes then place a marshmallow in the center of each cookie. Return to oven for another 7 minutes, rotating the baking sheet for even browning. Cool completely and store in an airtight container.
Peanut Butter Bacon Chocolate Chip Cookies
adapted from The Perfect Peanut Butter Cookie
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powdershopping list
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy or chunky peanut butter
- 1/2 cup ( 1 stick ) butter or margarine, softened
- 1/2cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups dark or semi sweet chocolate chips
- 1/2 pound bacon, cooked until crisp, crumbled
Instructions
- Preheat oven to 400 degrees
- In a medium bowl sift to combine flour, baking powder, baking soda and salt
- In a large bowl beat together peanut butter, butter, brown sugar, and granulated sugar until smooth.
- Add in egg and vanilla
- Combine flour mixture with peanut butter mixture, scrapping the sides of the bowl to insure batter is well blended.
- Stir in chocolate chips and crumbled bacon
- Cover bowl with plastic and place in frig for 20 minutes
- Using a teaspoon drop batter 1 inch apart on an ungreased cookie sheet.
- Using a fork make crisscross pattern flattening cookies slightly.
- Bake for 10 to 12 minutes per your oven
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