Lemon Blueberry Cheesecake Cookies

You’d think with a blog called Peanut Butter and Bacon, I would have posted a peanut butter or bacon recipe by now.  Yeah, I’ll work on that…  In the mean time though, I’ve got more cookies!  Lemon Blueberry Cheesecake Cookies to be exact. 

These little cookies are very good.  The texture of it almost reminds you of a muffin.  So you should probably totally eat these for breakfast, right?  Sounds like a good plan to me.  I made them exactly how the recipe is posted, but next time I might just skip the cream cheese in the middle.  It was good with, but would be just as good without I think. 

I found this recipe on the blog Hot Pink Polka Dot. I just love her pictures, she’s a great photographer!  Me on the other hand?  I’ve got a ways to go!   Either way, these are GOOD.

 

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Lemon Blueberry Cheesecake Cookies
Makes about 3 dozen cookies.
Source: Hot Pink Polka Dot.

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 – 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!

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Funfetti Sandwich Cookies

I love sprinkles.  They are just so darn fun.  So anytime I see recipes that feature them, I have to check it out.  I came across this Funfetti Sandwich Cookie recipe on the blog Baked Perfection.  That blog is FULL of fantastic recipes, you should definitely go check it out.  (The chocolate cupcakes with peanut butter frosting are especially wonderful!)  When I saw these adorable sprinkle-filled cookies I knew I had to make them.  I’m so glad I did!

These were really easy to make, and the ingredient list is pretty basic.  Who doesn’t have this stuff on hand?  I always do — thank Heavens!  The original recipe said it would make 24 sandwich cookies.  I must have made mine smaller because I got 36 or so.

 

 

Funfetti Sandwich Cookies
recipe by Baked Perfection

1 (18.25) package Funfetti Cake Mix
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. The bottoms will be light brown. Move cookies to a cooling rack, cool completely before assembling.
Very Vanilla Frosting
recipe by Baked Perfection
1 stick of butter, softened
3 cups powdered sugar
pinch of salt
1 1/2 tablespoons vanilla extract
2 tablespoons milk
Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency
Frost bottom side of half the cookies.  Top with unfrosted cookie.  Roll edges in assorted sprinkles.

Best Ever Chocolate Chip Cookies

I’ve been on the search for a great chocolate chip cookie recipe.  I’ve made plenty that were decent, but nothing really wowed me.  Lots of recipes claim to be the “yummiest”, “amazing”, or “the best”.  Only one so far has lived up to it’s name. 

Best Ever Chocolate Chip Cookies, from Dishing the Divine certainly looked and sounded pretty fantastic.  I was skeptical until I tried them out for myself though.  In a word?  WOW.  These are SO GOOD.  I love every little thing about them: the fact they are large, they are a bit crisp on the outside and still soft on the inside, the addition of sea salt (don’t skip the salt!  Don’t!) …I could go on and on.  Whenever I make them, I do a double batch — one is never enough.

I make them exactly as posted except for the chocolate.  The recipe says to chop your own chunks from a good quality bittersweet chocolate bar.  I made them once that way, and then every other time I’ve used the Guittard Bittersweet Chocolate Chips straight up from the grocery store.  It’s easier than chopping up your own chunks, the Bittersweet chocolate chips are bigger than your regular old chocolate chips, and honestly, I don’t taste much of a difference between the two methods. 

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So, here you have it…Best Ever Chocolate Chip Cookies from Dishing the Divine

2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1 egg
1 egg yolk
1 1/2 – 2 cups chopped bittersweet chocolate (Dishing the Divine note: do not use chocolate chips. Buy a good bar of chocolate and cut it into chunks. I toss all the chocolate including the shavings into the dough, but some people omit the shavings so that the dough is a more traditional pale color) *see note above: I just use Guittard Bittersweet Chocolate Chips*

flaked sea salt

 

Instructions

  1. Sift the flour, salt, and baking soda together and set aside.
  2. Mix the sugars and butter just until thoroughly mixed. Add the egg, yolk and vanilla and stir until creamy. Add the sifted ingredients and mix just until blended. Stir in the chocolate chips/chunks.
  3. Drop the dough 1/4 cup at a time on a wax paper lined plate and place in the freezer for 30 minutes.
  4. Preheat the oven to 400.
  5. Place cookies on a greased or parchment lined baking sheet. Bake for 8 minutes. Without opening the oven, reduce the oven temperature to 350. Bake an additional 7-9 minutes or until the edges look golden brown.
  6. Remove from oven and immediately sprinkle with sea salt. Let rest on pan for 5 minutes and then transfer to a cooling rack.

Toffee Malted Cookies

I love cookies.  A lot.  Is there anything better than a plate full of cookies?  I think not.

This cookie recipe from Taste of Home is one of my absolute favorites.  It has great textures with the bits of crushed Whoppers and toffee pieces.  The pudding mix makes them nice and chewy.  Making these cookies is always a good idea.

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Toffee Malted Cookies

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 (3 1/2 ounce) box vanilla instant pudding mix
1 teaspoon vanilla
2 1/4 cups flour
1 cup quick-cooking oat
1 teaspoon baking soda
1/2 teaspoon salt
1 cup malted milk balls, chopped
3/4 cup English toffee bits

In a large mixing bowl, cream the butter and sugars.

Add eggs, one at a time beating well after each addition.

Add pudding mix and vanilla.

Combine the flour, oats, baking soda and salt. Add to creamed mixture.

Fold in the malted milk balls and the toffee bits (dough will be stiff)

Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets

Bake at 350°F for 12-15 minutes or until golden brown

Cool for 2 minutes before removing to a wire rack

Eat lots.