Challenges

50 States, 50 Cookies: Nevada

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I love monster cookies. I like lots of flavors and textures in my cookie. These were slightly underwhelming. They were very cake like which is not how I prefer my monster cookie. I don’t want them crunchy but I like them to be that perfect medium of soft and crunchy. Just a bit of chewiness. Mine also bake much more quickly than the recipe indicated.

Monster Cookies (Nevada) from Bob’s Red Mill United States of Cookies

Ingredients
  • 1/2 cup Butter softened
  • 1/2 cup Brown Sugar packed
  • 1/4 cup Granulated Sugar
  • 3/4 cup Peanut Butter
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1-1/2 cups Organic Unbleached White All-Purpose Flour
  • 1/2 tsp ground Cinnamon
  • 1 cup Regular Rolled Oats
  • 3/4 cup Candy-Coated Milk Chocolate Pieces
  • 1/2 cup Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Using your hand or stand mixer, add the butter and both sugars. Mix until light and fluffy, about 3-5 minutes.
  3. Add in peanut butter, eggs and vanilla extract. Mix until eggs are incorporated and everything is mixed well.
  4. In a medium bowl, add the baking soda, flour, cinnamon and oats. Stir to mix ingredients together.
  5. With your stand or hand mixer on a low speed, slowly add in the flour mixture and mix until just incorporated.
  6. Stir in candy-coated milk chocolate pieces and chocolate chips. Drop by tablespoonfuls onto a cookie sheet.
  7. Bake in preheated oven for 12 minutes. Place the cookie sheet on a hot pot and let sit for 3-5 minutes. Place cookies on a wire rack and let cool.

50 States, 50 Cookies: North Dakota

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I loved the concept of these cookies but unfortunately mine didn’t turn out that well. The shortbread was too thick & resulted in too much cookie & not enough filling. I might try to adapt these in the future to use up my garden fresh rhubarb.

Rhubarb Linzer Cookies (from Bob’s Red Mill United States of Cookies)

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 3/4 tsp salt
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1/2 tsp almond
  • 3 cups flour
  • 10 tbsp rhubarb jam
Instructions
  1. Preheat the oven to 350ºf and line two cookie sheets with parchment.
  2. In the bowl of a stand mixer, cream together the butter, sugar, and salt until pale and fluffy, about 3 minutes. Beat in the egg and extracts. Gradually mix in the flour until combined.
  3. Turn the dough out onto a lightly floured surface. (alternatively you can wrap it in plastic wrap and refrigerate it for up to 2 days before proceeding to the next step.) Roll out the dough until it’s 1/4-inch thick.
  4. Cut out 3-inch circles using a cookie or biscuit cutter. Place half of the cookies on the baking sheet 1 inch apart. Use a smaller cookie cutter to cut out a shape from the center of the remaining cookies. Place those on the cookie sheet 1 inch apart (you may have to bake in batches).
  5. Bake the cookies for 10 to 12 minutes, until the edges of the cookies turn slightly golden. Remove the cookies from the oven and cool on a wire rack.
  6. Once cooled, place about 2 tsp of jam in the center of a cookie and then squish into a sandwich with one of the cutout cookies. Repeat with remaining cookies and then let set overnight.
  7. Dust with powdered sugar before serving and enjoy!

50 States, 50 Cookies: Texas

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These cookies were decent. They had a nice cake like consistency & had a well rounded peanut butter, honey, chocolate flavor. Nothing special but nice to try.

 

Texas Sheet Cake Cookies with a Peanut Butter Twist from Bob’s Red Mill United States of Cookies

Ingredients

For the cookies

  • 1/4 cup Creamy Peanut Butter you can use natural and can use other nut butters, too
  • 2 Tbls unsalted Butter at room temperature (you can use Earth Balance if you prefer)
  • 1/3 cup Brown Sugar
  • 1 Egg lightly beaten
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 3/4 cup Gluten Free 1-to-1 Baking Flour
  • 1/8 cup Dairy Free Semi-Sweet Cocolate Chips or other preferred mini chocolate chips

For the icing

  • 1/4 cup Creamy Peanut Butter or preferred nut or seed butter
  • 2 Tbls Cocoa Powder
  • 3 Tbls Honey
  • 1 tsp Vanilla Extract
Instructions
For the Cookies
  1. Preheat oven to 350° and line baking sheet with parchment or silicone mat, set aside.
  2. Use an electric mixer to cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add egg and vanilla, and continue beating until creamy.
  3. Fluff or sift flour and then spoon into measuring cup. If you use your measuring cup to scoop out flour, you will end up with too much flour.
  4. Add flour and baking powder to mixing bowl and beat on low speed until combined.
  5. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  6. Mix melted chocolate directly into cookie dough until evenly mixed.
  7. Drop dough by a measured tablespoon-sized mounds onto baking sheet, lightly press down a bit. They will not spread. Bake for 7-8 minutes until cookies appear just set. They will still be very soft on the inside. DO NOT over-bake!!
  8. Transfer to a wire rack to cool.
For the Icing
  1. Using a food processor (or bowl), add peanut butter, cocoa powder, honey and vanilla. Mix together.
  2. Spread icing over cookies and enjoy

50 States, 50 Cookies: New Jersey

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I thought these cookies were actually pretty gross. I really like ricotta cheese but the texture was not to my liking. Also the flavors were just off. Next time I will just make regular a cannoli.

Cannoli Cookies from Bob’s Red Mill United States of Cookies

Ingredients

Cannoli Cookies

  • 2 cups Unbleached White All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup unsalted butter room temperature
  • 1/4 cup Ricotta room temperature
  • 1 cup Granulated Sugar
  • zest from one Orange
  • 1 tsp Vanilla Extract
  • 1 large Egg room temperature
  • 3/4 cup Chocolate Chips
  • 1/2 cup Cannoli Shell crumbs optional
  • Filling
  • 1-3/4 cup Ricotta Cheese
  • 1 cup Powdered Sugar
  • zest from half an Orange
  • 1 tsp Vanilla Extract
  • 1/2 tsp Lemon Juice
  • 3 Tbsp Mini Chocolate Chips plus more for decorating
Instructions
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a small bowl, mix together the flour, baking soda, and salt together. Set aside.
  3. In a mixing bowl, beat together the butter, ricotta, sugar, and orange zest together until light and fluffy.
  4. Beat in the vanilla and egg until it is well combined – about another minute.
  5. Slowly add the flour and beat until just combined. Fold in the chocolate chips and cannoli crumbs, if using. Cover and chill in the refrigerator for about an hour.
  6. While the dough is chilling, make the filling. Mix together all the ingredients for the filling together until well combined. Store in the refrigerator until ready to use.
  7. Take out the dough and make balls of cookie dough that are about two tablespoons big.
  8. Bake for about 12 – 14 minutes, or until the edges are a light golden brown – the tops will not brown much. Remove and transfer to a wire rack to cool completely.
  9. When completely cool, add the filling to half the cookies, then top with the remaining half. If desired, roll the edges of the sandwiches in mini chocolate chip cookies.

50 States, 50 Cookies: Maine

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I had high hopes for these cookies but they were really nothing special. I also messed up on by buttercream and it broke (i.e. it separated). Perhaps I’ll try a variation of these in the future.

 

Lemon Blueberry Cream Cookies from Bob’s Red Mill United States of Cookies

Ingredients

Cookies

  • 1 cup Butter softened
  • 1-1/2 cups Granulated Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice
  • 1 Tbsp Lemon Zest
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 2-1/4 cups + 1/2 cup Unbleached White All-Purpose Flour or Gluten-Free 1-to-1 Baking Flour

Blueberry Cream Filling

  • 1/2 cup Frozen Blueberries defrosted
  • 1/2 cup unsalted butter softened
  • 1 tsp Milk
  • 1 tsp Vanilla Extract or blueberry for more flavor
  • 3 cups + 1/2 cup Powdered Sugar
Instructions
Cookies
  1. Preheat oven to 350.
  2. In a large bowl, cream butter and sugar until smooth.
  3. Add egg, vanilla, lemon juice and zest. Mix until combined.
  4. Add flour evenly distributed over egg mixture.
  5. Sprinkle remaining dry ingredients over flour.
  6. Mix until fully combined.
  7. Lightly dust a solid surface with flour.
  8. Turn dough out and sprinkle with flour.
  9. Roll to about 1/3″ thick. Cut with a 2″ cookie cutter.
  10. Place on sheet pan.
  11. Bake for about 10 minutes or until edges are lightly golden.
  12. Transfer to wire rack to cool.
Filling:
  1. Cream butter, extract, milk and 1/2 cup of the powdered sugar until smooth. Gradually add remaining powdered sugar until buttercream is fully combined. Frosting should be thicker than normal.
  2. Hand fold in blueberries.
  3. Add filling to pastry bag and pipe onto cookie bottoms.
  4. Add cookie tops. Enjoy!

50 States, 50 Cookies: New York

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While doing this cookie challenge of baking a cookie from every state, I have realized a few things thus far. One thing I’ve realized is that a lot of these cookies are hard to actually write about besides giving a general review. This cookie is different. It’s different because of the ingredients I used to make them and it’s different because I have a memory of New York which is the state that these cookies are from.

I visited New York briefly. Very briefly. I think I was there for a whopping 3 nights or a whole 2 days. I went to visit a friend who was home for Christmas (she has been residing in France for 10 years now if you can believe it).

I remember a lot about that trip now that I’m actively thinking about it. I had never been to New York before. I had to fly into New Jersey and take a train the rest of the way. Emily said she’d meet me at the train station in New York. I was wearing a red hoody and had dyed my hair red for the first time a few months prior. I told her this. Seeing as how I’d be completely red I thought she could find me easily.

This was not the case. For whatever reason I could not find her. I heard my name over the intercom, I think. The person did not enunciate well. All the words got mushed together. They repeated it, “Angela….go to…” that’s all I could here. Where was I supposed to go? I had no clue. I tried to find the place where people could page one another. I heard another one. Again, I had no clue what they were saying. Finally we found each other. We must have looked like a bunch of silly school girls running towards each other all smiles and laughing and hugging. I’m pretty sure that scene has been created in movies numerous times and it was probably based on us.

We went to her parents’ apartment in Manhattan and then proceeded to hang out. We didn’t really do a whole lot. There wasn’t really time for it. Plus, we have a certain rhythm together. We are fine not doing “activities” per say but just enjoying one another’s company and whatever fills the time with that is fine. We went to the Met Museum which was fun. I’ve been to many a museum with Miss Monaco who is a great museum partner. We can go and not be rushed and take our own time together or separately. It all works out.

We also went to Carnegie Deli which was one of the only things I had requested we do while I visited. I wanted to eat there and I had a request from a friend to bring back a dried sausage. It was amazing. Emily said we should split a sandwich cause they were huge. She wasn’t joking.

It was served with a side of coleslaw and pickles (which were sooo good). They just look pretty.

After we ate I tried to go buy a salami and the guy handed me a bag with a sandwich. I explained I wanted a dried sausage/hard salami & pointed to the ones hanging up. He laughed and said not many people buy those (i.e. only tourists do).

Those are the only things I can remember except for a few miscellaneous memories. I remember the smell of burnt toast in the morning and Emily explaining that her sister would only eat it when it was basically completely charred. I remember being there for garbage day. I had always heard about garbage day in New York. About the gabage bags being stacked higher than head level all down the streets because there was no where else to put it for collection. People live stacked on one another in apartment buildings so it makes sense that the garbage would be the same. I also remember going out with her and her friends.

We went to a bar and proceeded to drink, talk, laugh, and basically just have a fun night out.

If you look closely at this photo I am in the background staring at Big Buck Hunter. Being from Minnesota everyone assumed I’d kick ass at the game but I had to explain I had never been hunting let alone played that game. Little did I know that I would become a hunter within a few years.

Which brings me to today (7 years later). I have been living in Almost Canada for almost 4 years now. I still haven’t played Big Buck Hunter since that time in New York but I now hunt for real. We also have a garden which is the one of the few things I like about summer. The chance to get to eat fresh veggies all the time. This year we discovered we had an apple tree. A small one but how cool is that!

We also have too many deer eating our garden and tree this year. Not cool. I went out and picked all the apples I could once I realized we had a deer problem. I ended up getting just a handful (I had 4 more but I used them to make these cookies)

 

These apples are definitely a bit tart but still delicious. Finding that apple tree to make these cookies in my 50 States, 50 Cookies challenge couldn’t have timed out any better.

Apple Pie Stuffed Snickerdoodles (from Bob’s Red Mill United States of Cookies)

Ingredients

Apple Pie Filling

  • 2 medium Apples peeled, cored, diced (1-3/4 cups)
  • 3 Tbsp Light Brown Sugar packed
  • 1/2 Tbsp Unbleached White All-Purpose Flour
  • 1 tsp ground Cinnamon
  • 1 Tbsp Butter

Snickerdoodles

  • 1/2 cup Butter room temperature
  • 1/2 cup Shortening
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar packed
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2+ 3/4 cups Unbleached White All-Purpose Flour
  • 1+ 1/2 tsp Baking Powder
  • 1/4 tsp Salt

Coating

  • 1/2 Tbsp ground Cinnamon
  • 1/2 cup Granulated Sugar
Instructions
Apple Pie Filling
  1. In a medium saucepan, add in the apples, brown sugar, flour, cinnamon and butter. Stir to combine.
  2. Place saucepan over medium heat and let it come up to a simmer and simmer for about 3 – 4 minutes until the syrup is thick. Be sure to stir continuously. The apples will be soft.
  3. Remove from the heat and let cool while you make your cookie dough.
Cookie Dough
  1. Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.
  2. In the mixing bowl, add in the butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape the sides of the bowl down.
  3. Add granulated sugar and the brown sugar. Mix on medium until light and fluffy.
  4. Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing. Once both eggs are incorporated, scrape down the sides.
  5. Add in the flour, baking powder, and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.
  6. Using a large ice cream scoop, scoop the dough up. Make a well in the center of the cookie using your thumb.
  7. Add a small spoon full of apple pie filling into the cookie.
  8. Cover the well up with more cookie dough. Press to together and even it out with the top of the cookie scoop.
  9. In a shallow bowl, add in the granulated sugar and cinnamon for the coating. Stir together.
  10. Place into the cookie into the cinnamon sugar. Roll the dough into it’s completely covered.
  11. Place on baking sheet to bake. Leave 1 to 2 inches between each cookie.
  12. Once the cookie sheet is full, bake for 12-16 minutes depending on the size of your cookies.
 

50 States, 50 Cookies: New Hampshire

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I love gingersnaps and molasses cookies. Always have. I like thin and crispy gingerbread cookies and I like a soft chewy molasses cookie. These are the soft & chewy kind. They have the perfect balance of flavors and they do not harden over time which is amazing. I will be making these around christmas time this year.

Molasses Cookies (New Hampshire) from Bob’s Red Mill united states of cookies

Ingredients
  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 2 tsp Baking Soda
  • 1 tsp ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 3/4 cup Butter melted
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 Egg
  • 1/4 cup Molasses
Instructions
  1. In a a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.
  2. In a large bowl, mix together the melted butter, white and brown sugars and egg until smooth.
  3. Stir in the molasses.
  4. Gradually add the flour mixture to the wet ingredients, mixing well.
  5. Cover and chill dough for 1-2 hours.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Roll dough into 1 to 1/2 inch balls, and roll them in white sugar.
  8. Place cookies 2 inches apart onto ungreased baking sheets.
  9. Bake for 8 to 10 minutes in the preheated oven.
  10. Cool on wire racks.
  11. Store in an airtight container to keep from getting hard.
 

50 States, 50 Cookies: Ohio

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If you are looking for something rich and able to satisfy that chocolate PB sweet tooth than look no further. This bar (cookie) will do the trick. I had to bring in more than half the pan to work because you really only need a small piece. Normally people say that and I completely disagree but a little bite goes a long way with these.

Buckeye Bars (from Bob’s Red Mill United States of Cookies)

Ingredients

  • 1 cup flour
  • 1/2 cup buter
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 3/4 cups creamy peanut butter
  • 1/2 cup butter
  • 1 tbsp heavy cream
  • 1 tsp vanilla
  • 2 1/2 cup powdered sugar
  • 2 bags chocolate chips
  • 3/4 cup butter
Instructions
SHORTBREAD LAYER
  1. Preheat oven to 350 degrees.
  2. Cut 1 stick butter into cubes, add to food processor and bring to room temperature.
  3. Line 8″ x 8″ baking pan with parchment paper, leaving extra length on ends to ease in removal of Buckeye Shortbread Bars from pan. Blend butter until creamy consistency.
  4. Add sugar and salt and blend well. Once combined, add flour and blend well.
  5. Press shortbread mixture firmly into parchment lined baking pan and bake for 20 minutes. Allow to cool for at least 20 – 30 minutes
PEANUT BUTTER LAYER
  1. Combine peanut butter, butter, heavy cream and vanilla extract in food processor. Once combined gradually mix in powdered sugar. Spread peanut butter mixture over shortbread.
CHOCOLATE LAYER
  1. Add chocolate chips and butter into a microwave safe bowl and microwave in 15 second increments until fully melted, stirring well between each increment.
  2. Spread over peanut butter layer. Allow to set for at least 30 minutes before cutting.

50 States, 50 Cookies: Wyoming

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I really liked these cookies. I loved the oats, chocolate, coconut, the cinnamon gave just a hint of warmth with the sunflower seeds adding just a touch of saltiness. All in all, a great cookie

Cowboy Cookies (from Bob’s Red Mill United States of Cookies)

  • 1 cup + 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/2 packed brown sugar
  • 1/3 cup shortening
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1/3 cup shredded coconut
  • 1/3 cup chocolate chips
  • 1/3 cup regular rolled oats
  • 1/4 cup shelled sunflower seeds
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper and set aside.
  3. In a medium bowl, whisk together the flour, salt, cinnamon, and baking soda. Set aside.
  4. In a large bowl, combine the brown sugar, shortening, and vanilla with a hand blender until mixed well.
  5. Add the flour mixture to the brown sugar mixture along with the rice milk and beat to combine until a dough forms.
  6. Add the coconut, chocolate chips, oats, and sunflower seeds to the dough and mix well either with a hand mixer or a spoon by hand.
  7. Pinch off 1 Tablespoon dough and roll into balls, place on the parchment lined cookies sheets about 2 inches apart and lightly flatten with your hands. The dough should not be sticky but easy to roll.
  8. Bake for 12 minutes in the preheated oven.
  9. Allow cookies to cool on the pan for about 5 minutes before moving to a wire rack to cool completely.
  10. Enjoy!

50 States, 50 Cookies: Massachusetts

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I did not follow this recipe with it’s ingredients. I used regular all-purpose flour, regular butter, & regular chocolate chips. I didn’t add any maple syrup to the ganache & used heavy whipping cream in place of the non-dairy creamer. I also used 1 cup unsweetened coconut milk and 1/2 cup heavy whipping cream for the filling. I also used the unsweetened coconut milk in place of the almond milk in the cookie. That being said…I really enjoyed these cookies. I think the main take away here is that you don’t have to follow the recipe. Yes, if you want a vegan cookie than you do. As I am not vegan I adapted it to my own needs & what I had on hand. I liked the concept of these. They definitely need to set up in the fridge for a bit so that the filling lightly absorbs into the cookie & doesn’t smash out when you bite into them.

Boston Cream Pie from Bob’s Red Mill United States of Cookies

Ingredients

for the vanilla cream filling:

  • 1-1/2 cups Plain Unsweetened Almond Milk
  • 2-1/2 Tbsp Corn Starch
  • 1/3 cup Organic Cane Sugar
  • 1 Tbsp vegan butter
  • 1 tsp Vanilla Extract
  • pinch Fine Sea Salt
  • pinch ground turmeric (optional for color)

for the vanilla cake cookies:

  • 1-1/3 cups organic Powdered Sugar sifted
  • 1/3 cup vegan butter room temperature
  • 1/2 cup Plain Unsweetened Almond Milk
  • 1 tsp Vanilla Extract
  • 2 cups Organic Unbleached White All-Purpose Flour
  • 1-1/4 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt

for the chocolate ganache topping:

  • 1/2 cup Vegan Chocolate Chips
  • 2 Tbsp Plain Non-Dairy Creamer
  • 1 Tbsp Pure Maple Syrup
  • Vegan Sprinkles for decorating optional
Instructions
Prepare the cream filling:
  1. Add the almond milk and cornstarch to a medium saucepan and whisk well to combine. Turn the heat to medium, then add the sugar and bring to a low boil, whisking constantly.
  2. Once boiling, reduce the heat to low and cook for 2-3 more minutes, still whisking constantly. Turn off the heat and stir in the buttery spread, vanilla, salt, and turmeric (if using).
  3. Pour the mixture into a small mixing bowl and allow to cool on the counter for 20 minutes. Cover with plastic wrap (it should touch the surface of the pudding to prevent a skin from forming) and cool in the fridge for at least 1 hour or until cold.
While the filling cools, make the cookies:
  1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer, beat together the powdered sugar and buttery spread on low speed, then add the almond milk and vanilla and beat once more. Sift the flour, baking powder, and salt over the mixture and beat on low speed until just combined (be careful not to over-mix).
  3. Use a level cookie dough scoop to portion out the dough onto the baking sheets, spacing them 2 inches apart. Freeze for 12 minutes, then use your hands to roll the dough into smooth balls and flatten them into ¼ inch thick rounds.
  4. Bake for 9-10 minutes, or until the tops spring back when lightly touched. (The cookies won’t brown at all.) Remove the cookies from the oven and allow them to cool completely.
Meanwhile, prepare the chocolate ganache:
  1. Add the chocolate chips, non-dairy creamer and maple syrup to a small microwavable bowl. Microwave for 30 seconds, then use a spatula to stir the mixture until the chocolate is fully melted, about 2 minutes. Let cool to room temperature.
Assemble the cookies:
  1. Add a spoonful (about 1 heaping teaspoon) of cream filling onto the center of the flat side of half of the cookies. Top with the remaining cookies, flat side down. Spoon about 1 teaspoon of chocolate ganache on top of each cookie sandwich, then decorate with sprinkles (if using). Allow the chocolate to set before serving.