The holidays are full of traditions - heirloom decorations, family recipes, dinner menus, events, and activities. But it’s fun to mix things up every now and then. We’ve put together a list of our employees’ favorite cookie recipes to offer up some inspiration this year!
Heat oven to 350°F. Stir together flour, cocoa, baking soda, and salt; set aside.
Beat butter and sugar in a large bowl with a mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.
Drop by rounded teaspoons onto an ungreased cookie sheet.
Bake for 8 to 9 minutes. (Do NOT overbake; cookies will be soft. They will puff while baking and flatten while cooling). Cool slightly; remove from cookie sheet to wire rack. Cool completely.
For the Blondies
For the Cream Cheese Icing
Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper.
Combine the melted butter, brown sugar, and molasses in a large mixing bowl and whisk until homogenous.
Add the egg, vanilla, and fresh ginger (if using) and mix to combine.
In a separate bowl, sift together the flour, ginger, cinnamon, allspice, cloves, baking powder, and salt. Add the dry ingredients to the wet ingredients and fold to combine. Do NOT over mix.
Transfer the batter to the prepared pan and spread it into an even layer. Bake at 350°F for 20 to 30 minutes or until the edges are set but the middle is still slightly gooey.
While the blondies cool, make the cream cheese icing. Beat the softened butter and cream cheese until homogenous, about 2 minutes. Add the powdered sugar, cinnamon, vanilla, and salt and beat until fluffy, about 2 minutes.
Once the blondies are cool, spread with the cream cheese icing. Sprinkle with cinnamon sugar or leave plain. Slice and serve!
Preheat the oven to 350°F. Stir together flour, cocoa, baking soda, and salt; set aside.
In a mixer with the paddle attachment, beat the vegan butter until soft and light. Mix in the brown sugar until combined. Add the almond milk, apple cider vinegar, and vanilla, then mix.
Add the baking soda, baking powder, cornstarch, and salt. Mix it together, then add the flour, mixing 1/4 cup at a time. Once fully incorporated, stir in 3/4 cup of chocolate chips in the batter.
Line a baking sheet with parchment paper, then using a cookie scoop, portion out the mixture evenly. Do not overcrowd the sheet.
Bake for 9 to 10 minutes on the center rack. Do NOT over bake; cookies will be soft when you take them out.
Once out of the oven, add 4 to 5 chocolate chips on top of each cookie. Cool slightly, then move onto a wire rack to cool completely.
The result is a crunchy outside with a soft center.
For the Cookies
For the Filling
Preheat the oven to 350°F.
Combine the butter and powdered sugar until pale, light, and fluffy. Add the vanilla extract, salt, and egg. Beat for 1 minute. Add the flour and hazelnut/almond flour and mix on low until just combined.
Portion the cookie dough mounds using a very small ice cream scoop or just scant of 2 teaspoon portions. Roll each one into a small ball in your hand, then place on the baking sheet at least 1 inch apart from each other. The dough should yield about 44 cookies. Bake for 11 to 12 minutes or until just set and barely browned on the bottom. Remove from the oven to cool completely to room temperature.
Meanwhile, add the chocolate chips to a small microwave-safe bowl. Microwave in 30-second increments, stirring in between, until they are completely melted. Add the chocolate hazelnut spread and mix until completely combined. Allow to cool to room temperature so that it is not runny.
Using either a piping bag or spoon, dollop just over a teaspoon of the chocolate hazelnut mixture onto the bottom side of half of the cookies. Allow the chocolate to set slightly for about 2 minutes before lightly pressing the second half of the cookie down on top. Allow the cookies to sit undisturbed until the chocolate has set, about 10 minutes.
Preheat the oven to 350° F. Line two sheet pans with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
In a separate large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.
Don’t these recipes sound delicious? We think any of them would be a welcome addition to your family’s traditional holiday baking efforts. While you’re at the store picking up the ingredients, make sure you use your Founder’s Rewards Card at the register. You’ll earn 2%* or 1.5% in cash rewards on every purchase, every time with no category restrictions and no expiration date for your rewards. Apply today!
*You can earn 1.5% cash rewards on purchases. You can earn 2% cash rewards on purchases if you maintain a PSECU checking account and qualifying monthly direct deposit(s) of at least $500. Some exclusions may apply. See the Visa® Founder's Card and Visa® Alumni Rewards Card Rewards Program Terms and Conditions for full details.