The Cookies & Cups Cookbook: 125+ sweet & savory recipes reminding you to Always Eat Dessert First leads with the most important part of any meal, dessert! Shelly's desserts range from classic to totally inventive, all scrumptious. The back section of the book focuses on savory recipes. These are recipes that will get you through the busy week...delicious, but decidedly un-fussy.
{Stay tuned, because Shelly has a SIGNED copy for a Bake at 350 reader! Woo hoo!}
I love that Shelly has savory recipes in her book. As a blogger of sweets, I get the impression that some people think we ONLY eat cookies around here. Hey, I'm not above having a brownie or two for lunch every once in a while, but believe or not, we do eat real food. And, I can't wait to try Shelly's savory recipes. (That picture up there? King Ranch PASTA! King Ranch Chicken is such a great Texas dish and I'm so looking forward to trying this spin on it with pasta.)
Right out of the gate, I decided to make Shelly's Cookies and Cream Cookies. The cookies are big, puffy chocolate cookies with white chocolate chips and Oreos right in the dough. The hardest part about making these is making sure your husband doesn't eat all of the Oreos before you get to baking. (Hide them.)
Cookies and Cream Cookies
{with permission from The Cookies & Cups Cookbook, makes 25-30}
1 cup salted butter, room temperature
1 1/2 cups packed light brown sugar
2 eggs
1 TBSP vanilla extract
1/2 cup unsweetened cocoa powder (I used 1/4 cup natural, 1/4 cup Dutch process...only because I ran out of natural)
1 teaspoon baking soda
1 teaspoon kosher salt
2 2/3 cups all-purpose flour
1 cup white chocolate chips, divided
12 Oreo cookies, coarsely chopped
Preheat oven to 350. Line cookie sheets with parchment paper.
Cream the butter and brown sugar together for 2 minutes, until light and fluffy.
Add the eggs and vanilla and continue mixing until the mixture is smooth, scraping the sides of the bowl as necessary.
On medium speed, beat in the cocoa powder, baking soda, and salt until distributed evenly.
On low, add the flour in three additions. Mix until incorporated. Reserve 1/4 cup white chocolate chips. Stir in the remaining chips and the Oreos.
Use a large cookie scoop (I used a 2-TBSP, Shelly calls for a 3-TBSP) to drop the dough 2 inches apart on the prepared sheets. Press a few of the reserved chips onto the top of each cookie. Bake for 8-9 minutes, until the edges are set. Do not overbake these.
Allow to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
These cookies were a HUGE hit with all of us. I'm usually not a fan of white chocolate, but these may have swayed me. SO good!
The Cookies & Cups Cookbook...it's going to get a workout in my kitchen!
Enter to win a signed copy by leaving a comment on this post telling me what dessert you're craving lately.
Entries accepted through 11:59pm CST, April 24th. US addresses only. Winner will be notified via email.
Good luck!
