Woohoo, it’s already Thursday! All in favor of the four-day work week, say I! Actually, I’m a bit spoiled by the fact that Thursday is sort of like Friday for me, since I don’t have classes on Fridays. But something tells me hours upon hours of reading and writing offsets that fact. Anywho…
In juggling school, moving, etc., I still owe you a few final posts on my summer trip to Europe — including a tour of my own personal Disneyworld, Switzerland! — but while we wait, I thought I’d share these cookies with you, which I made with one of my favorite candies I brought back from my trip — Smarties!
My sister introduced me to Smarties years ago, which are Nestle’s oh-so-crisp-and-delicious version of an M&M… you can find them all of Europe, as well as Canada and Australia. I snacked on them while walked everywhere around London during the Olympics (speaking of, how awesome is my Olympics oven glove?!), and made sure to bring some back with me to the US.
It should come as no surprise to you that a few of these little candies made their way into my kitchen and ended up in a chewy, delicious sugar cookie.
If you’ve ever had an M&M’s sugar cookie, these are just like those, except a billion times tastier because they have Smarties in them instead of M&Ms.
Does anyone know where I can find Smarties in the US?! I might just need to take another trip back to the UK to stock up.
I’ve always had a tendency to become what I call ‘temporarily obsessed’ with various things. I think it began with watching Peter Pan *every* morning at 5am before school in kindergarten. That reminds me, I should watch that again soon…
I’m temporarily obsessed with coconut. I bought coconut milk a few months ago, and I couldn’t believe I’d wasted so many years without it. At Dunkin Donuts, I finally tried a coconut iced coffee… great decision. And after finding those Hershey’s coconut creme kisses, I’ve been baking more and more with the sweetened flakes.
After making Coconut Kiss Cookies, I decided to use the same cookie dough to make creme pies. Creme pies are something I should make more often. I always loved those Little Debbie Oatmeal Creme Pies. Two soft cookies with creamy frosting tucked between them. And perfectly portable!
My mom isn’t very into baking. She makes a mean pumpkin bread, and super puffy “snow day” chocolate chip cookies (called “snow day” because she only bakes them on snow days), but I definitely didn’t inherit my baking addiction from her. Which means when I am at her house — like I was last week for Thanksgiving — my baking supplies are limited (you know, because she doesn’t stock 5 different types of flour like I do).
Luckily, the one thing my mom always seems to have a steady supply of this time of year are cinnamon chips. Because as she says, “everything is better with cinnamon chips.”
So last week when I was home, I dug into my mom’s cinnamon chip stash, grabbed some caramel baking bits, and whipped up these cinnamon chip caramel molasses cookies.
Gosh. Even though I was surrounded by a billion pies on Thursday, I couldn’t seem to stop nibbling on these cookies. The molasses is subtle in flavor but makes the cookies so chewy, and the cinnamon chips and caramel bits in every bite make for a super sweet cookie. They are the perfect way to ease into holiday cookie season!
I am so excited to share this one with you! When I was younger, we’d go down to the local farmers market every Thursday night. Most trips, we’d get an assortment of tasty treats from a group of Amish bakers — cinnamon raisin bread, cinnamon rolls, and whoopie pies. Two giant cake-like cookies filled with a mound of fluffy frosting. Mmm. This was always one of those things I thought you could only get from real bakers. Not something that I myself was capable of. Until now. 🙂
While I realize I could easily make these cookies with my new favorite cookie scoops, I just couldn’t pass up this pan. Yep, a whoopie pie pan. A pan dedicated to making whoopie pies. Genius! I ordered mine from Sur La Table and it only set me back $12.95. I was so excited when it arrived in the mail. Normal people do not get excited when whoopie pie pans come in the mail. But Little Bitty does.
All you have to do once your batter is prepared is spread it into your whoopie pie pan and pop them in the oven! If you’re familiar with Picky Palate, you know this is sort of similar to her genius idea to use muffin top pans for giant cookies and the like. 🙂
My mom requested that I keep things traditional for my first go-around with whoopie pies, so I made traditional chocolate cookies with white cream filling (above). But, as you can see from the first photo I shared, I also tried a peanut butter cream filling as well. Both are really good. My own sister, who is quite the health fanatic, couldn’t get over how great the white cream filling was. Enjoy!
Question: What sweet treats from your younger years give you that nostalgic feeling when you eat them now?
For the Cookies:
1/2 cup butter, softened
1 cup brown sugar
1 1/2 tsp vanilla
2 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1. Preheat oven to 350 degrees. Lightly spray whoopie pie pan (or cookie sheets) with nonstick cooking spray.
2. In large bowl, beat butter and sugar until creamy. Add egg and vanilla and beat until smooth.
3. In separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Add flour mixture into butter mixture, alternating flour mixture and buttermilk. Beat on low speed until just combined.
4. Spread about 2 tbsp. of batter into each whoopie pie cup. Alternatively, drop batter by 2 tbsp.-full onto cookie sheet, and spread to about 3 inch diameter. Bake about 8 to 10 minutes, until cake springs back when pressed. Cool completely before filling.
White Cream Filling:
6 tbsp butter, softened
1 1/2 cups confectioners’ sugar
1/8 tsp salt
7 oz marshmallow creme (Fluff!)
1 tsp vanilla
Spread filling between two cooled cookies. Repeat. Enhale! I mean, refrigerate until serving. 🙂
Alternatives for filling:
Peanut butter – use 3 tbsp. butter and 3 tbsp. peanut butter
Cherry – replace vanilla with 1 tsp almond extract, and add a few drops of red food coloring.
Mint – replace vanilla with 1 tsp peppermint extract.
I will be sharing alternative versions of whoopie pies in the months to come, that’s for sure!
Fancy seeing you here on a Friday. But I’ve got 17 days of cookies to deal with, so here we are.
Since I’ve already got your attention, and it’s Friday (which means I can’t focus), wanna read some funny things? Every once in awhile I read through my blog’s search terms for a good laugh, and this week we’ve got some good ones…
- healthy whoopie pie <– no such thing
- what can I make with cool whip and m&ms <– just grab a spoon
- number one cookies <– gee, thanks
- 1st of december yayyy dont you feel christmas comming <– buddy the elf, is that you?
- can you turn betty crocker into a cookie bar? <– sort of like how violet turns into a blueberry in willy wonka?
Another fun recipe-related game – go to Cooks.com, scroll down and look for “Recent Searches” on the left-hand side. They’re updated every few minutes, there’s always at least five odd searches, and there’s sure to be one or two that make you laugh. I still can’t believe someone searched for “bologna sandwich.” Really?!
See, this is why I don’t normally blog on Friday’s — my mind is nowhere to be found. Lucky for you, I typed up this chocolate mint m&m cookie recipe before my brain ran away.
In keeping with my 17 days of cookies, this recipe uses a basic sugar cookie dough as its base, replacing vanilla extract with peppermint extract, and reducing the amount of flour to add unsweetened cocoa. Rolled in sugar and adorned with festive mint M&M’s, this cookie screams Christmas.