Cookies - Home Cooking Adventure

Carrot Cake Thumbprint Cookies

Ella - Home Cooking Adventure — Sat, 23 Mar 2024 14:30:00 +0000

These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they’re soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.

But the best part? The center is filled with a dollop of creamy cream cheese frosting, adding a rich and indulgent touch to every bite. The combination of textures and flavors in these cookies is simply delightful.

With their golden-brown exterior and specks of orange from the carrots, these cookies are as pleasing to the eye as they are to the taste buds. They’re perfect for any occasion, whether you’re treating yourself to a snack, satisfying your sweet tooth after a meal, or sharing them with friends and family.

How to make carrot cake thumbprint cookies

Begin by preheating your oven to 350°F (180°C) and lining baking sheets with parchment paper for easy cleanup.

In a medium-sized bowl, whisk together the flour, oats, baking powder, salt, cinnamon and nutmeg until well combined. Set this dry mixture aside for now.

In a large bowl, cream together the butter and both sugars until light and creamy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully combined.

Gradually incorporate the flour mixture, the grated carrot and toasted walnuts into the wet ingredients until evenly distributed throughout the dough.

How to shape the thumbprint cookies

Using an ice cream scoop or spoon, portion out equal-sized balls of dough, about 1 inch (2.5 cm) in diameter, and place them onto the prepared baking sheets. Make sure to leave about 2 inches (5 cm) of space between each cookie to allow for spreading during baking.

Using your thumb or a ½ teaspoon, make an indentation into the center of each cookie to create a well for the filling.

Bake the cookies in the preheated oven for 10-11 minutes, or until they are slightly golden around the edges. While the cookies are still warm, gently press down the centers to create a deeper well for the filling.

Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the cream cheese frosting by mixing together the cream cheese, honey, and vanilla extract until smooth and well combined.

Once the cookies have cooled completely, fill each indentation with a dollop of the cream cheese frosting. Dust the filled cookies with a sprinkle of cinnamon powder for an extra burst of flavor.

Now, these delicious carrot oatmeal thumbprint cookies with cream cheese frosting are ready to be enjoyed!

Hope you will try these Carrot Oatmeal Thumbprint Cookies and if you do, make sure to share the photos with me on Instagram.

Other thumbprint cookies you may like to try

These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving.

Try the perfect blend of tangy lemon and sweet strawberry in our irresistible Strawberry Lemon Thumbprint Cookies.

These Peanut Butter Chocolate Thumbprint Cookies are a delicious blend of rich chocolate and creamy peanut butter in every bite.

For more cookie ideas check our full collection of Cookie Recipes.

Carrot Cake Thumbprint Cookies

These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they're soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.

Course Dessert

Cuisine American

Keyword carrot, carrot cake cookies, cookies, Easter cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 145kcal

Ingredients

For the Carrot Cookies

3/4 cup (90g) all-purpose flour
1 ½ cup (150g) oats
1 ¼ tsp (5g) baking powder
1/2 tsp (3g) salt
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1/2 cup (113g) unsalted butter , at room temperature
1/4 cup (50g) brown sugar
1/2 cup (100g) sugar
2 eggs
1 tsp (5ml) vanilla extract
1 medium carrot, about 2.5 oz (70g) , grated
1/2 cup walnuts ,toasted and chopped

For Cream Cheese Frosting

8 oz (230g) cream cheese
1 ½ tbsp (30g) honey
1/2 tsp (3g) vanilla extract

Instructions

Preheat the oven to 350F (180C). Line baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, oats, baking powder salt, cinnamon and nutmeg. Set aside.
In a large bowl mix butter with both sugars until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.
Gradually incorporate the flour and oat mixture, the grated carrot and toasted walnuts.
Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Use your thumb or ½ tsp to make an indentation into the center of each cookie.
Bake for 10-11 minutes until slightly golden at the edges. While still warm press the center of the cookies as much as needed.
Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely.
While they cool, prepare the cream cheese frosting.
Mix the cream cheese with honey and vanilla extract until well combined.
Fill the cookies with cream cheese frosting and dust with cinnamon powder. Enjoy!

Video

Nutrition

The post Carrot Cake Thumbprint Cookies appeared first on Home Cooking Adventure.

Christmas Butter Swirl Cookies

Ella - Home Cooking Adventure — Sat, 23 Dec 2023 06:55:32 +0000

These Christmas Butter Swirl Cookies are a delightful buttery treat perfect for the holiday season. These cookies offer a delicious melt-in-your-mouth experience, combining the creaminess of butter with the richness of chocolate and the classic goodness of vanilla.

What makes these cookies special is their cool twist. Each cookie swirls together white and chocolate dough, forming a pretty spiral. The flavors and the fun spiral make these cookies a hit for any holiday gathering.

You can get creative and switch up the flavors and colors to suit your taste and style. You can also play around with three colors for the swirl cookies instead of sticking to just two.

They’re not just delicious, they’re a tasty and pretty way to make your holidays even sweeter. They can also make a great gift idea and everybody will be impressed by their look and taste.

How to make butter swirl cookies

Begin with blending creamy butter and powdered sugar in a large bowl for 3-5 minutes until it’s nice and smooth. Then, toss in egg yolks, a pinch of salt, and your favorite extract – be it vanilla, almond, peppermint, or rum. Mix it up until everything is combined.

Now, split the buttery mix into two equal parts. For the white dough, stir in flour with a spatula or wooden spoon. For the chocolate dough, mix in flour and cocoa powder. Get your hands working by rolling ¼ teaspoons of white dough and chocolate dough into tiny balls.

Here’s where the magic begins. Take three balls of each color, alternate the balls to form a cute flower shape. Gently press them together without squishing too hard. Now, roll the flower shape between your palms, letting the colors dance together in a swirl – no need to be forceful!

After you achieve the perfect swirl, press a bit to flatten, then place the cookies on a parchment paper-lined baking sheet. Give them a cool-down in the fridge for 15-30 minutes.

While the cookies chill preheat the oven to 325F (160C) and bake these beauties for 13-15 minutes until they’re golden at the edges. Let them cool, and voila, your delightful Christmas Butter Swirl Cookies are ready to spread joy!

Hope you will try these amazing cookies for the holiday gatherings. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other cookies you my like to try

These festive Christmas Swirl Cookies feature a magical blend of flavors and a visually stunning swirl that adds a touch of seasonal charm. Perfect for sharing with loved ones or gifting, these cookies are a delightful addition to your Christmas festivities.

If you are searching for some easy Christmas cookie recipe but with an impressive look these Marbled Icing Sugar Cookies might be a great choice.

Savor the magic of the holidays with our delicious Gingerbread Cookies, soft, spiced, and perfect for festive moments.

Christmas Butter Swirl Cookies

Course Dessert

Cuisine American

Keyword butter cookies, chocolate, Christmas, vanilla

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 104kcal

Ingredients

1 cup (226g) unsalted butter , room temperature
1 cup (120g) powdered sugar
2 egg yolks
1 tsp (5g) vanilla extract
1/2 tsp (2g) salt

For the White Dough

1 ¼ cup all-purpose flour

For the Chocolate Dough

1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder

Instructions

In a large bowl, cream together the butter and powdered sugar for about 3-5 minutes until creamy. Add egg yolks, salt and vanilla extract or choose any flavor extract you prefer (almond, peppermint, rum) and mix until well combined.
Divide the butter mixture into two equal parts.
For the white dough, incorporate flour using a spatula or wooden spoon.
For the chocolate dough, incorporate flour and cocoa powder using a spatula or wooden spoon.
Take about ¼ teaspoons of white dough and roll them into small balls.
Repeat with the chocolate dough.
Take 3 balls of each color, alternate the colors and form them into a flower shape.
Press them slightly to close the gap in the middle.
Very gently, start rolling the flower shape between your palms until they swirl together. Avoid applying pressure during the rolling process.
Once you get the desired swirl effect press slightly to flatten.
Transfer the cookies onto a parchment paper-lined baking sheet.
Refrigerate for 15-30 minutes before baking.
Meanwhile, preheat the oven to 325F (160C).
Bake the cookies for 13-15 minutes until golden at the edges.
Let them cool slightly and transfer them to a cooling rack to cool completely.

Video

Nutrition

The post Christmas Butter Swirl Cookies appeared first on Home Cooking Adventure.

Chocolate Gingerbread Cookies

Ella - Home Cooking Adventure — Wed, 06 Dec 2023 16:00:08 +0000

These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, gingerbread spices, making them perfect for Christmas and New Year’s Eve.

These cookies are made with semisweet chocolate, molasses and Dutch cocoa and rolled in sugar before baking. They have a chewy texture that gives way to a melt-in-your-mouth experience while the sugar coating adds a pleasing crunchy texture to every bite. The deep cocoa flavor blends with the gingerbread spices creating an unforgettable experience.

Whether enjoyed with a glass of cold milk or shared with family and friends during holiday gatherings, these Chocolate Gingerbread Cookies are sure to be a crowd-pleaser.

How to make chocolate gingerbread cookies

Start by mixing flour, cocoa powder, baking soda, gingerbread spices, and salt in a bowl. Set it aside.

In a big bowl, mix butter and sugar until it’s light and creamy. Add an egg, mix it in. Put vanilla extract and molasses, mix again.

Slowly incorporate the flour mixture and chocolate chips or chunks. Don’t overmix the batter. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes.

Heat the oven to 325°F (160°C). Put parchment paper on two baking sheets.

Use an ice cream scoop to make small balls of dough, about 1 inch (3cm). Roll each ball in sugar and put them on the baking sheets, leaving space between them.

Bake one sheet at a time for 8-10 minutes. They should be a bit undercooked inside for a chewy texture.

Let them cool on the sheets for 5-10 minutes, then move them to a cooling rack. Enjoy your cookies!

Hope you will try these amazing cookies this holiday season. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other Christmas cookies you may like to try

If you love chocolate you are going to love these Chocolate Crinkle Cookies. Soft and chewy and with a beautiful crinkle look, these cookies are simply addictive and perfect for holidays.

These Double Chocolate Rum Cookies are one of the best chocolate cookies you can prepare for Christmas. With their soft and chewy texture, with bits of chocolate, rum flavored and sprinkled with flaky sea salt, it’s hard not to fall in love with them from the first bite.

Candy Cane Double Chocolate Cookies are some of the best cookies you can prepare for the winter holiday season. They are rich, soft, and chocolatey and have an amazing flavor. The crushed candy canes on top not only bring extra flavor and texture but also add a festive look.

Chocolate Gingerbread Cookies

These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, spicy notes of gingerbread, making them perfect for Christmas and New Year’s Eve.

Course Dessert, Snack

Cuisine American

Keyword chocolate, chocolate cookies, Christmas, gingerbread

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 125kcal

Ingredients

1 ⅓ cup (170g) all-purpose flour
1/3 cup (40g) Dutch cocoa powder
1 tsp (6g) baking soda
1/2 tsp (3g) salt
1 tsp (3g) ground cinnamon
2 tsp (4g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1/2 cup (113g) butter , room temperature
1/3 cup (70g) light brown sugar
1 egg
1/3 cup (100g) molasses
1 tsp (5g) vanilla extract
3 oz (90g) semisweet chocolate chips or chunks (55-70% cocoa)

For rolling the cookies

1/4 cup (50 grams) sugar

Instructions

In a medium bowl combine the flour, cocoa powder, baking soda, gingerbread spices and salt. Set aside.
In a large bowl, mix the butter with sugar until light and creamy. Add the egg and mix to combine. Add vanilla extract and molasses and mix to combine.
Gradually incorporate the flour mixture. Don’t overmix. Add the chocolate chips/chunks and mix to combine.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 325F (160C). Line two baking sheets with parchment paper.
Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls.
Roll each cookie ball into sugar and place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Bake the cookies one baking sheet at a time for 8-10 minutes. hey should be slightly underbaked so the interior stays chewy and soft.
Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely. Enjoy!

Video

Nutrition

The post Chocolate Gingerbread Cookies appeared first on Home Cooking Adventure.

White Chocolate Strawberry Lemon Cookies

Ella - Home Cooking Adventure — Fri, 28 Apr 2023 04:13:36 +0000

These White Chocolate Strawberry Lemon Cookies are a delicious and unique twist on the classic cookie recipe. These cookies feature a soft and chewy texture, with bursts of sweet strawberry and tangy lemon flavors throughout. The addition of creamy white chocolate adds a rich and decadent element to this already delightful treat.

How to make White Chocolate Strawberry Lemon Cookies

To make these cookies, mix all-purpose flour, baking powder, cornstarch and salt together in a bowl. Mix sugar and lemon zest in a large bowl until fragrant. Combine egg and flavorless vegetable oil with the mixture. Incorporate vanilla extract and lemon juice, then mix until everything is incorporated.

Slowly incorporate the dry ingredients into the wet mixture, resulting in a smooth and creamy dough. Fold white chocolate chips and chopped fresh strawberries into the dough.

The best part? Unlike many cookie recipes, this dough does not require chilling, so you can bake the cookies as soon as the batter is ready!

Scoop the dough into small balls and place on a lined baking sheet. Sprinkle granulated sugar on top of each. Bake the cookies in a preheated oven until slightly golden on the edges and puffed up. The resulting cookies are soft and chewy, with a slightly crispy exterior and a burst of flavor in every bite.

These white chocolate strawberry lemon cookies are the perfect way to celebrate the arrival of spring and the start of strawberry season. They can be enjoyed at any occasion, whether it’s for an afternoon tea or a dessert after dinner. These cookies are a delightful treat on their own or paired with a tall glass of cold milk for the ultimate indulgence. With their unique flavor combination and irresistible texture, these cookies are sure to become a new favorite among cookie lovers everywhere.

I encourage you to give this delicious strawberry and lemon cookie recipe a try! It’s quick, easy, and doesn’t require any chilling time. Don’t forget to tag me on Instagram when you make them – I would love to see your creations and hear your thoughts on this recipe!

Other similar strawberry recipes you may like to try

These Strawberry Lemon Thumbprint Cookies are a sweet and tangy combination of fresh strawberries and zesty lemon, nestled in a soft cookie base. These cookies are perfect for a quick snack or a sweet treat with your afternoon tea.

These Strawberry Cardamom Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring a rich and buttery cookie filled with sweet strawberry jam. These cookies are perfect for sharing with friends and family or as a thoughtful gift for any occasion.

Also, I highly recommend making these easy recipe for Strawberry Scones during the strawberry season. They are a classic breakfast pastry with a sweet and fruity twist. Made with fresh strawberries and a light and flaky pastry, these scones are perfect for a lazy weekend brunch or a midday snack.

White Chocolate Strawberry Lemon Cookies

These White Chocolate Strawberry Lemon Cookies are a delicious and unique twist on the classic cookie recipe. These cookies feature a soft and chewy texture, with bursts of sweet strawberry and tangy lemon flavors throughout. The addition of creamy white chocolate adds a rich and decadent element to this already delightful treat.

Course Dessert

Cuisine American

Keyword cookies, lemon, spring, strawberry, white chocolate

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 122kcal

Ingredients

2 cups (250g) all-purpose flour
3/4 tsp (3g) baking powder
2 tsp (6g) cornstarch
1/2 tsp (3g) salt
3/4 cup (150g) sugar
lemon zest from a lemon
1 egg
3/4 cup (170g) vegetable oil
1 tsp (5g) vanilla extract
2 tbsp (30ml) lemon juice
1 cup (150g) fresh strawberries , chopped
3.5 oz (100g) white chocolate chips/chunks

Instructions

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, cornstarch, and salt. Set aside.
In a large bowl, mix together the sugar with lemon zest until fragrant. Add the egg and oil and mix to combine. Add the vanilla extract and lemon juice and mix again until incorporated.
Gradually incorporate the flour mixture and fold in chocolate chips or chunks and the chopped strawberries. Don't overmix.
Using an ice cream scoop, take equal portions of dough and place them on the prepared baking sheets, 1 inch (2.5 cm) apart.
Sprinkle each with granulated sugar.
Bake for 10-12 minutes until slightly golden on the edges.
Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5 minutes. Cool completely on a wire rack. Enjoy!

Video

Nutrition

The post White Chocolate Strawberry Lemon Cookies appeared first on Home Cooking Adventure.

Strawberry Lemon Thumbprint Cookies

Ella - Home Cooking Adventure — Sat, 18 Feb 2023 16:53:28 +0000

These Strawberry Lemon Thumbprint Cookies are a delicious twist on the classic thumbprint cookie recipe. A quick and simple citrusy flavor crinkle-like cookie topped with sweet homemade strawberry jam and lemon sugar glaze. With their bright colors and refreshing flavors, these cookies are perfect for spring and summer occasions. The lemon cookies pair perfectly with the sweetness of the strawberry jam. The combination of textures in these cookies is truly addictive, with a rich base and a burst of flavor in every bite. These cookies are easy to make and perfect for sharing with friends and family.

How to prepare Strawberry Lemon Thumbprint Cookies

First, prepare the lemon cookie batter. For this, you start by mixing the egg with the sugar, until pale and creamy. Melt the two oils and add them to the egg mixture. Add in the lemon zest, vanilla, and food coloring if used. In the end, add all the dry ingredients and keep mixing until the dough forms a ball. Wrap it in cling film and refrigerate it for at least 2 hours or overnight.

For the strawberry jam, you can either use fresh or frozen strawberries. In a medium saucepan, bring to a boil the strawberries and sugar and let it boil for 5-8 minutes. Mix the cornstarch with the cold water and add it to the hot jam. At this point, you can add the Tonka powder if used. Keep stirring over low heat for one more minute. Let cool completely.

After the dough is chilled, use an ice cream scoop to take equal portions of dough, and roll into about 1-inch (2.5 cm) balls. Place them evenly spaced out onto a parchment paper lined baking sheet. Use your thumb or ½ tsp to make an indentation into the center of each cookie. Bake at 350F (180C) for about 10 minutes. While still warm to the touch, using a spoon, put the strawberry jam right into the middle of each cookie.

For the glaze, simply mix the sugar with lemon juice.

Fill the cookies with the strawberry jam and drizzle with the lemon sugar glaze.

You are going to love these cookies and they are just the right choice for a picnic or a kid’s party! Hope you will try these refreshing Strawberry Lemon Thumbprint Cookies. Tag me on Instagram if you do and enjoy!

Other thumbprint cookies you may like to try

If you like thumbprint cookies you may also like to try these chocolatey Chocolate Thumbprint Cookies filled with chocolate ganache and decorated with freeze-dried raspberries. If you like chocolate and peanut butter combination you must try these Peanut Butter Chocolate Thumbprint Cookies. The peanut butter and chocolate flavor combination is divine. The peanut butter is not overwhelming but it does bring its unique taste to these delicious cookies.

Other Strawberry Lemon Desserts you may like to try

If you like strawberry and lemon combination then you must try this refreshing Strawberry Lemon Layer Cake. The cake consists of four thin layers of vanilla lemon sponge cake filled with a generous amount of freshly made strawberry jam and with Mascarpone lemon frosting. These Eggless Strawberry Rolls with Cream Cheese Lemon Icing are very easy to make and are always a crowd-pleaser. Try these impressive Strawberry Lemon Cupcakes for individual mini desserts perfect for various special occasions. If you are searching for a no-bake dessert try this refreshing No-bake Berry Lemon Yogurt Mousse Cake. The cake consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.

Strawberry Lemon Thumbprint Cookies

Course Dessert

Cuisine American

Keyword cookies, lemon, strawberry, thumbprint cookies

Prep Time 20

Cook Time 8

Chilling the dough 2

Total Time 2 28

Servings

Calories 93kcal

Author Medana

Ingredients

Lemon Cookies

1 egg
1/2 cup (100g) sugar
1 tbsp + 1 tsp (20ml) vegetable oil
1 tbsp + 1 tsp (20ml) coconut oil , melted
1 ½ cup (190g) all-purpose flour
1 tsp (4g) baking powder
1/4 tsp (1g) salt
lemon zest from 2 organic lemons
1 tsp (5ml) vanilla extract
yellow food coloring , optional

Strawberry Jam

5 oz (150g) strawberries , fresh or frozen
1/4 cup (50g) sugar
1/2 tsp (2g) tonka powder , optional
1 tbsp (8g) cornstarch
1 tsp (5ml) cold water

Lemon Sugar Glaze

3 tbsp (24g) powdered sugar
1 tsp (5ml) lemon juice

Instructions

Prepare the lemon cookie dough.

In a large bowl, using a hand mixer, mix the egg and sugar until pale.
Add the melted oils, lemon zest, vanilla and food coloring if used, and mix until incorporated.
Add the dry ingredients and mix until all comes together.
Form a big ball of dough, wrap it in cling film and refrigerate for at least 2 hours.

Prepare the strawberry jam.

In a medium saucepan, bring to a boil the strawberries and sugar and let it boil for 5-8 minutes.
Mix the cornstarch with the cold water and add it to the hot jam. At this point you can add the Tonka powder if used.
Keep stirring over low heat for one more minute. Let cool completely.

Bake the cookies and assembling.

Preheat the oven to 350F (180C). Line two baking sheets with parchment paper.
After the dough is chilled, use an ice cream scoop to take equal portions of dough, and roll into about 1-inch (2.5 cm) balls. Place them evenly spaced out onto a parchment paper lined baking sheet.
Use your thumb or ½ tsp to make an indentation into the center of each cookie.
Bake for about 8-10 minutes. Let them cool before filling them with the strawberry jam.
While still warm to the touch, using a spoon, put the strawberry jam right into the middle of each cookie.
After the cookies are cooled, simply mix the sugar with lemon juice and drizzle all over the cookies with the lemon sugar glaze. Enjoy!

Nutrition

The post Strawberry Lemon Thumbprint Cookies appeared first on Home Cooking Adventure.

Chocolate Raspberry Whoopie Pies

Ella - Home Cooking Adventure — Sat, 28 Jan 2023 16:17:49 +0000

These Chocolate Raspberry Whoopie Pies are the perfect way to get you in the mood for Valentine’s Day. These whoopie pies have a delicious, pink, sweet, and sour filling from the beaten white chocolate raspberry ganache. They are sandwiched between two moist chocolatey heart-shaped cookies and decorated with a drizzle of melted semisweet chocolate and freeze dried raspberries. They are super fun to make and right on time for Valentine’s Day.

How to prepare the Chocolate Raspberry Whoopie Pies

First, you have to make the raspberry white chocolate ganache. It needs to sit in the fridge for 6-10 hours. You can even make it a day ahead.

You start by making the raspberry jam. In a small saucepan, bring to a boil the raspberries with sugar. After it boiled, add the cornstarch dissolved in cold water. Stir for one more minute on low heat, then allow to cool. Now you can make the ganache. Heat the whipping cream and raspberry puree until hot but don’t boil. Pour over the white chocolate and the pink food coloring. You can leave the food coloring out if you dislike using it. But bear in mind that the raspberry puree will not make the ganache pink. It will become a bit grey after you add the white chocolate. Stir well, then cover it with foil and refrigerate. After you take it out from the fridge, beat it lightly with a hand mixer until it becomes fluffy.

If you don’t have raspberries, feel free to use different types of berries, like strawberries, blueberries, or cherries.

How to make the cookies.

The cookies are really easy to make. Melt the chocolate with the oil over a bain-marie. Mix the egg, sugar and buttermilk then pour over the mixture of the melted chocolate. Mix all the dry ingredients, then add them to the batter alternating them with the hot coffee. Pipe the batter in V shapes so you will get cute heart cookies. The hearts should be around 3-4 inches (8-9 cm) in diameter. Bake for about 10 minutes.

Match the cookies up by size. Apply the cooled raspberry jam over the cookies with a silicon brush in a thin layer. After the ganache is all set and fluffy you can pipe it on half of the cookies. Then pair up and you get some lovely sandwiches. For the garnish, drizzle the hearts with melted semisweet chocolate. If you can’t find freeze dried raspberries, use whatever red sprinkles you like instead.

Hope you will try these amazing Chocolate Raspberry Whoopie Pies. Tag me on Instagram if you do and enjoy as much as we did.

For more Valentine’s desserts check our collection of Valentine’s Day Recipes.

Chocolate Raspberry Whoopie Pies

These Chocolate Raspberry Whoopie Pies are fun to make and a perfect way to get you in the mood for Valentine's Day.

Course Dessert

Cuisine American

Keyword almond chocolate cricnkle cookies, best raspberry soufflé recipe, Valentines Day desserts, whoopie pies

Prep Time 13

Cook Time 8

Chilling time 6

Total Time 6 21

Servings whoopie pies

Calories 297kcal

Author Medana

Ingredients

Whoopie Cookies – makes about 40 heart-shaped cookies

2 ¼ cups (280g) all-purpose ﬂour
1/4 cup (30g) cocoa powder
1/4 tsp (1g) salt
1 tsp (6g) baking soda
6 tbsp (85ml) oil
2.6 oz (75g) semisweet chocolate
1/2 cup (100g) brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1/2 cup (120g) buttermilk
1/2 tsp (3g) vanilla extract
1/2 cup (75ml) hot coffee (not too strong)

Raspberry Jam

1.5 oz (50g) fresh or frozen raspberries
1 tbsp (15g) sugar
1 tsp (4g) cornstarch
1 tsp (5ml) cold water

White Chocolate Raspberry Ganache

11 oz (320g) white chocolate
2 tbsp (30g) raspberry puree
2/3 cup (160ml) whipping cream
1/2 tsp (2g) pink gel food coloring

For Decoration

3.5 oz (100g) semisweet chocolate , melted
1 tbsp (15g) freeze dried raspberries

Instructions

Raspberry Jam.

In a small saucepan add the raspberries and sugar and bring to a boil. Let simmer for 1 minute.
Mix the cornstarch and cold water, then pour over the hot jam. Stir for 1 minute, until thickens. Let it cool completely.

White chocolate raspberry ganache

In a saucepan heat the whipping cream and 2 tablespoons (30g) raspberry puree. Just heat until hot but don't boil.
Pour the hot mixture over the white chocolate, add the pink food coloring, and mix until smooth. Cover the ganache with plastic wrap. Place it in the fridge for 6 to 10 hours or overnight.

Heart-shaped cookies.

Preheat the oven to 340F (170C). Line two baking sheets with parchment paper.
In a heatproof bowl, melt the chocolate with the oil, over a bain-marie.
In a large bowl, mix together the egg with both sugars. Add the buttermilk and vanilla, and mix to combine.
Add the melted chocolate and mix until incorporated.
Sift together the ﬂour, cocoa powder, baking soda, and salt in a bowl.
Add half of the ﬂour mixture and half of the hot coffee to the batter and mix until incorporated. Scrape down the sides of the bowl. Add the remaining ﬂour mixture and the remaining half of the coffee and mix until completely combined.
Take a piping bag with a round ½ inch (1cm) tip and fill it with the cookie batter and pipe onto the baking sheets V-shaped cookies, they should be around 2-3 inches (7-8 cm) in diameter. Try to make them similar, so you can pair them later.
Bake one sheet at a time for 10 minutes each. Let them cool in the pan.

Assemble the whoopie pies

Take the ganache out of the fridge and with a hand mixer, lightly beat it until fluffy. Fill a piping bag with it.
Match the cookies up by size and with a silicon brush apply the remaining raspberry jam over the cookies, in a thin layer.
Pipe the ganache filling onto the bottom cookie of each pair. Then sandwich them together.
Melt the semisweet chocolate over a bain-marie. Fill a piping bag with a very small round tip.
Drizzle the chocolate on half of the heart-shaped sandwiches then top with the freeze dried raspberries or sprinkles. Enjoy!

Nutrition

The post Chocolate Raspberry Whoopie Pies appeared first on Home Cooking Adventure.

Gingerbread Cookie Sandwiches

Ella - Home Cooking Adventure — Tue, 20 Dec 2022 17:15:54 +0000

These gingerbread cookie sandwiches are the perfect treat for the winter season. Buttery, soft and spicy, the cookies are amazing on their own but when paired with the white chocolate cream, it is a whole new amazing dessert. It can be a super fun activity with the kids while making them. They go perfectly with a cup of coffee or tea during breakfast or any other time of the day.

How to make gingerbread cookie sandwiches

For the gingerbread cookie sandwiches first, you have to prepare the dough. You can make the dough in advance with one or even two days. Keep the dough refrigerated. During this time you can prepare the white chocolate cream and refrigerate it for at least 6 hours before whipping.

The cookie dough here is made with honey instead of molasses but feel free to use which one you have on hand. Both are amazing choices for gingerbread cookies.

After chilling the dough, roll it between two sheets of parchment paper until about ¼ inch (5mm) thick. Cut the dough with the desired cookie cutters and place on baking sheets.

After baking, let the cookies cool completely. Remove the white chocolate cream from the refrigerator and whip with an electric mixer until stiff peaks form, for about 1 minute.

Match up pairs of cookies that are similar in size and shape. Spread or pipe the cream on half of the cookies. Top with their cookie pairs. The filling will soften the cookies and they will simply melt in your mouth. Keep the cookie sandwiches refrigerated until ready to serve.

We have really enjoyed the gingerbread cookie sandwiches. Hope you will try them out and if you do, don’t forget to tag me on Instagram. Enjoy!

For more cookie recipes check our collection of Cookie Recipes . Wish you all a Merry Christmas!

Gingerbread Cookie Sanwiches

Course Dessert

Cuisine American

Keyword Christmas, cookies, gingerbread, sandwich cookies

Prep Time 40

Cook Time 10

Resting time 6

Total Time 6 50

Servings sandwiches

Calories 313kcal

Author Medana

Ingredients

Makes about 12 sandwiches

Honey Gingerbread Cookies

2 ⅔ cup (325g) all-purpose flour
1 ¼ tsp (5g) baking powder
1 tsp (3g) ground cinnamon
1/2 tsp (2g) ground nutmeg
1/2 tsp (2g) ground cloves
2 tsp (4g) ground ginger
1/2 tsp (2g) ground anise , optional
3 tbsp (45g) sugar
1/2 cup + 1 tbsp (200g) honey
1/2 cup (110g) melted butter
1 egg yolk

White Chocolate Cream

3 tbsp (45ml) milk
1/2 tsp (2g) glucose
1/4 tsp (1g) vanilla extract
1/2 tsp (2g) gelatin powder
2 tsp (10ml) cold water
4 oz (110g) white chocolate , small pieces
2/3 cup (160ml) whipping cream

Sugar Icing

1 cup (120g) powdered sugar
1-2 tbsp (15-30ml) whipping cream

Instructions

Prepare the cookie dough

You can make it a day or two ahead and store it in the fridge.
In a bowl mix melted butter, honey and sugar.
Add the egg yolk and mix until combined.
Add all the dry ingredients and mix until all comes together.
Cover the dough with cling film and put it in the fridge for at least 2 hours.
Preheat the oven to 350°F (180°C).
Roll the dough on a floured surface or between two sheets of parchment paper, until about 1/4 inch (5mm) thick.
Cut the dough into desired shapes and place the cookies onto the baking sheet. Re-roll the remaining dough and cut again.
Bake for about 8-10 minutes (depending on the cookie size). I've used a 4×3.5 inch (10×9 cm) cookie cutter. Allow to cool on the baking sheet, then match up pairs of cookies that are similar in size and shape.

Prepare the white chocolate cream.

In a small bowl bloom the gelatine with cold water, let it sit for about 10 minutes.
In a saucepan bring milk and glucose to a boil.
Add the gelatin and vanilla extract to the hot milk.
Pour onto the white chocolate. Stir well until the chocolate is completely melted.
Add the cold whipping cream.
Mix with an immersion blender to get a shiny emulsion.
Cover with cling film directly onto the cream and refrigerate for at least 6 hours.
Gently beat the white chocolate cream with an electric mixer until stiff peaks form, about 1 minute.

Assemble the sandwiches

Spread or pipe the white chocolate filling on half of the cookies, then top with the remaining cookies.
Decorate with melted white chocolate or sugar icing, it's up to you.

For the Sugar Icing

To make the sugar icing, combine powdered sugar with whipping cream or milk. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired. Allow setting.

Nutrition

The post Gingerbread Cookie Sandwiches appeared first on Home Cooking Adventure.

Pumpkin Walnut Chocolate Chip Cookies

Ella - Home Cooking Adventure — Wed, 09 Nov 2022 14:55:16 +0000

These Pumpkin Walnut Chocolate Chip Cookies are one of the best cookies you can prepare during the fall season. They are soft, and chewy and packed with a lot of flavor and spices. The toasted nuts and chocolate bring a nice texture and flavor too.

How to make Pumpkin Walnut Chocolate Chip Cookies.

These pumpkin cookies are easy to prepare. Just make sure you have all the ingredients on hand. For pumpkin recipes, I usually like to make the pumpkin puree in advance, freeze it in small batches and have it ready for whenever I want to use it.

Toast the walnuts or pecans and cut into smaller pieces and set aside until ready to use. Whisk together the dry ingredients and set aside.

Mix butter with both sugars until creamy. Mix in the egg and pumpkin puree. Gradually incorporate the flour mixture. Add toasted nuts and chocolate chips if used and refrigerate the dough for at least two hours.

Use an ice cream scoop to take equal portions of dough and place on baking sheets. Bake for 8-10 minutes until slightly golden around the edges. Make sure you don’t overbake the cookies. They will harden as they cool.

If you are searching for fall cookies you may also like these Brown Butter Snickerdoodle Cookies that are rich in cinnamon flavor. These Peanut Butter Stuffed Chocolate Cookies are rich and soft filled with creamy peanut butter, perfect for fall days. These Peanut Butter Chocolate Thumbprint Cookies are also a great dessert for the holiday season that everybody will adore .

If you like pumpkin desserts you must give these pumpkin walnut chocolate chip cookies a try. Everybody will love them and ask for more. Wish you happy fall baking and don’t forget to let me know if you try them out. Enjoy!

Pumpkin Walnut Chocolate Chip Cookies

These Pumpkin Walnut Chocolate Chip Cookies are one of the best cookies you can prepare during the fall season. They are soft, a bit chewy and packed with a lot of flavor and pumpkin spice.

Course Dessert, Snack

Cuisine American

Keyword chocolate, cookies, fall cookies, pumpkin

Prep Time 15

Cook Time 10

Chilling Time 2

Total Time 2 25

Servings cookies

Calories 119kcal

Ingredients

2 ⅓ cups (290g) all-purpose flour
1 tsp (6g) baking soda
2 tsp (6g) cornstarch
1/2 tsp (3g) salt
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1/4 tsp (1g) ginger
1/4 tsp (1g) cloves
3/4 cup (170g) unsalted butter , soften
2/3 cup (135g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 cup (240g) pumpkin puree
1 cup (100g) walnuts or pecans , toasted and cut in smaller pieces
3.5 oz (100g) semisweet chips/chunks

Instructions

Whisk together the flour, baking soda, cornstarch, and salt in a medium-sized bowl. Whisk in the pumpkin spices, cinnamon, nutmeg, ginger and cloves. Set aside.
Mix the butter with both sugars in a large bowl until creamy, light and fluffy.
Add egg and mix to combine. Add pumpkin puree and mix to incorporate.
Incorporate dry ingredients into the butter mixture and stir until the dough comes together.
Add the toasted walnuts and semisweet chocolate chips. Cover and refrigerate the dough for at least 2 hours.
Preheat the oven to 350F (180C). Line two large baking sheets with parchment paper.
Use an ice cream scoop to take equal portions of dough and place them on the prepared baking sheet. Flatten slightly. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Bake for 8-10 minutes or until slightly golden around the edges. Cool on baking sheets for 5-10 minutes.
While still warm, add chocolate chips and toasted walnuts on top of the cookies.
Remove to a cooling rack to cool completely.

Nutrition

The post Pumpkin Walnut Chocolate Chip Cookies appeared first on Home Cooking Adventure.

Double Chocolate Biscotti

Ella - Home Cooking Adventure — Tue, 13 Sep 2022 12:04:09 +0000

These Double Chocolate Biscotti are one of the best chocolate cookie recipes to serve alongside coffee. Biscotti are different from other cookies as they are baked twice, making them crispy and perfect to be dipped into the hot coffee. They are very easy to prepare and are also a great treat for kids as well.

How to make Double Chocolate Biscotti.

You don’t need more than 10-15 minutes to prepare the batter for these chocolate biscotti. First, you whisk together the dry ingredients, flour, cocoa powder, baking powder and salt, in a medium bowl.

In another bowl cream together butter and sugar and then add eggs one at a time. Add vanilla extract or any other extract you prefer, like rum, mint, almond and so on. Incorporate the flour mixture and chocolate chips. The batter is ready.

Now, shape the batter into two small logs and bake for 25 minutes. Cool for 5 to 10 minutes. Don’t cool completely as you may not be able to cut clean slices.

Cut the logs into diagonal slices and transfer again to the baking sheet. Bake for 15 minutes more, until crispy.

If you like biscotti recipes you may also like these flavorful Dried Fruit Biscotti. For a touch of fall, you may also try these Apples and Oats Biscotti which I find a great back-to-school treat all day long. These crunchy and nutty classic Cantucci Biscuits are always great for coffee breaks as well.

Hope you will try these amazing Double Chocolate Biscotti and enjoy as much as we did.

Double Chocolate Biscotti

Course Breakfast, Brunch, Dessert, Snack

Cuisine Italian

Keyword biscotti, biscotti recipe, chocolate, chocolate biscotti

Prep Time 20

Cook Time 40

Total Time 1

Servings biscotti

Calories 94kcal

Ingredients

1/2 cup (110g) butter , room temperature
2/3 cup (135g) sugar
2 eggs
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
1 ½ tsp (6g) baking powder
1 cup (125g) all-purpose flour
1/3 cup (40g) cocoa powder
1 cup (170g) semisweet chocolate chips

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a medium bowl whisk together the flour, cocoa powder, baking powder and salt.
In a medium bowl, mix butter with sugar until creamy.
Add eggs one at a time and mix to incorporate. Add vanilla extract and mix to combine
With the mixer on low, incorporate the flour mixture. Stir in chocolate chips.
Into the prepared baking tray, form the dough into 2 small logs, about 2 inches (5cm) wide. The dough is pretty sticky so you can wet your spatula or use flour to be able to give each log the right shape.
Bake for 25 minutes, remove from the oven and let cool for about 5-10 minutes.
Cut into 1/2 inch (1cm) diagonal slices and place them on the baking tray. Bake for another 15-17 minutes, flipping the biscotti after the first 8 minutes.
Cool completely on a wire rack. Enjoy!

Video

Nutrition

The post Double Chocolate Biscotti appeared first on Home Cooking Adventure.

Chocolate Thumbprint Cookies

Ella - Home Cooking Adventure — Wed, 11 May 2022 09:16:46 +0000

These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving. What’s not to love about these rich, chocolatey soft cookies filled with a smooth and silky chocolate ganache.

How to make chocolate thumbprint cookies

The recipe is easy and consists of a simple buttery dough made with good quality cocoa powder. The dough needs to be chilled for at least 30 minutes before baking. You can also consider making the dough in advance and baking the cookies later.

After chilling the dough, simply roll the cookie dough into balls and place it on baking sheets. Make an indentation into the center of each cookie either with a small teaspoon or with your thumb. Cook for no more than 9 or 10 minutes to ensure they remain soft.

While the cookies are cooling you can prepare the chocolate ganache for the filling. You can definitely consider various fillings, like salted caramel, white chocolate or milk chocolate ganache, dulce de leche, Biscoff spread, Nutella and so on. I kind of always choose a semisweet chocolate ganache as I simply love its flavor.

Also, I usually like to add some sprinkles on top of the ganache and this time I opted for freeze dried raspberries but feel free to add your favorite sprinkles.

I really love making these easy chocolate cookies and they always make quite an impression every time. Hope you will try these Chocolate Thumbprint Cookies and enjoy some of the best cookies ever. If you do don’t forget to share the photos with me on Instagram.

For more cookies ideas check our full collection of Cookie Recipes.

Chocolate Thumbprint Cookies

These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving. What’s not to love about these rich, chocolatey soft cookies filled with a smooth and silky chocolate ganache.

Course Dessert

Cuisine American

Keyword chocolate, chocolate cookies, cookies, thumbprint cookies

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 132kcal

Ingredients

1 ½ cup (180g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
1/2 cup (113g) butter, softened
2/3 cup (135g) sugar
2 eggs
1 tsp (5ml) vanilla extract

Chocolate Ganache

4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream

Freeze dried raspberries, optional

Instructions

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl mix butter with sugar until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.
Gradually incorporate flour mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350F (180C). Line baking sheets with parchment paper.
Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Use your thumb or ½ tsp to make an indentation into the center of each cookie.
Bake for 9-10 minutes. While still warm press the center of the cookies as much as needed.
Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely.
While they cool, prepare the chocolate ganache. Place the chocolate and cream into a heatproof bowl and melt over bain-marie.
Fill the cookies with chocolate ganache and sprinkle some freeze dried raspberries.
Let the cookies set slightly before serving. Enjoy!

Video

Nutrition

The post Chocolate Thumbprint Cookies appeared first on Home Cooking Adventure.