cookies

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.

 

 

50 States, 50 Cookies: Maryland

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Review & Recipe: These cookies were terribly bland. The only good thing about them was the frosting.

The Berger Cookie from Maryland from Bob’s Red Mill United States of Cookies

Ingredients
  • Cookie
  • 1/3 cup Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1/2 cup Granulated Sugar
  • 1 large Egg
  • 1-1/2 cup Organic Unbleached White All-Purpose Flour
  • 1/3 cup Milk
  • Icing
  • 1 cup Bittersweet Chocolate Chips
  • 1 cup semisweet chocolate chips
  • 1 Tbsp Light Corn Syrup
  • 1 tsp Vanilla Extract
  • 3/4 cup Heavy Cream
  • 1-1/2 cup Powdered Sugar
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set to the side.
  2. In the bowl of your mixer beat together butter, vanilla extract, baking powder, and sugar.
  3. Add the egg and beat until the mixture just starts to come together. Slowly add the flour a ½ cup at a time alternating it with the milk.
  4. Scoop about a tablespoon of cookie dough and drop it on the baking sheet. Repeat this step spacing the dough about 2 inches apart.
  5. Lightly grease the bottom of a measuring cup and press it gently down on the dough balls, flattening them slightly so they are about 1½ inches across. You will need to grease the measuring cup several times during the process so the dough doesn’t stick to it. I just used a little non-stick spray.
  6. Bake the cookies for 8-10 minutes. This cookies are cake-like so you don’t want the bottoms getting fully brown. They are done when the bottom is a mottled brown.
  7. Once cookies are done remove them from the oven and place them on a cooling rack.
  8. Make the frosting by placing the two types of chocolate chips in a bowl. In a separate, microwave safe bowl, add the heavy cream and microwave it for 30 seconds at a time until it begins to boil.
  9. Pour the boiling milk over the chocolate chips and let it sit. Add the light corn syrup to the chocolate and stir until it is smooth.
  10. Stir in the powdered sugar and let them mixture sit for 5 minutes to cool slightly.
  11. Take each cookie and turn it over, dipping the flat bottom in the chocolate icing.
  12. Let the chocolate mixture continue to cool and then using a knife scoop up more chocolate and spread it over each cookie. If you can see swirls in the icing after you spread it over the cookie then it is the right consistency. In the end the chocolate should be about the same thickness as the cookie.
  13. Let the chocolate set and then store in an airtight container until ready to serve.

50 States, 50 Cookies: Montana

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These cookies were very good for breakfast cookies or a snack on the go to provide energy. I’m always looking for healthy breakfast cookies so I might use this as a base for more recipes to come.

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

 

 

Ingredients
  • 1/2 cup Butter (one stick), softened
  • 1/4 cup Applesauce unsweetened
  • 3 Tbsp Honey
  • 1/2 – 3/4 cup Brown Sugar
  • 1/2 cup Creamy Peanut Butter unsweetened
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 1-1/4 cups Organic Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
  • 1-1/2 cups Regular Rolled Oats
  • 1/2 cup Peanuts chopped
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1-1/2 cups Dried Tart Cherries chopped
Instructions
  1. Preheat oven to 350.
  2. Cream butter, brown sugar and honey. Add applesauce, vanilla, peanut butter and egg.
  3. In a separate bowl, combine all dry ingredients. Add chopped cherries last.
  4. Add dry ingredients to wet, a little bit at a time, until it’s all combined.
  5. Spoon by the tablespoonful onto baking pan and cook for 15-20 minutes.

50 States, 50 Cookies: Mississippi

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I was super excited to make these cookies. They sounded amazing. Chocolate, marshmallow. Yum! Be warned though. They are very sweet. Almost too sweet. That being said you only need one so that isn’t so bad!

Mississippi Mud Cookies from Bob’s Red Mill United States of Cookies

  • FOR THE COOKIES
  • 1-1/4 cups Organic Unbleached White All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Egg
  • 1/2 cup Butter at room temperature
  • 1/4 cup Granulated Sugar
  • 1/2 cup Packed Brown Sugar
  • 1-1/2 cup Dark Chocolate Chips
  • FOR THE MARSHMALLOW FLUFF
  • 1/2 cup Butter at room temperature
  • 7 oz container Marshmallow Fluff
  • 1 cup Confectioner’s Sugar
  • FOR THE CHOCOLATE FROSTING*
  • 1/4 cup Butter
  • 1/3 cup Cocoa Powder
  • 1/3 cup Milk
  • 3 to 3-1/2 cup Powdered Sugar
  • I actually only did 1 cup of powdered sugar and replaced the milk with water. This makes is a more dark chocolatey glaze instead of a sweet chocolate frosting
Instructions
FOR THE COOKIES
  1. Melt ¾ cup chocolate chips in a microwave. Stir until smooth. Allow to cool.
  2. In a small bowl, combine flour, baking soda, and salt. Set aside.
  3. In the bowl of a mixer, cream butter, brown sugar, and granulated sugar. Add cooled chocolate and egg; beat well. Gradually blend in flour mixture. Stir in remaining ¾ cup chocolate chips.
  4. Chill dough 15 to 30 minutes minimum.
  5. Using a spring release scoop, place on an ungreased cookie sheet. Bake at 375 degrees Fahrenheit for 8 to 9 minutes. Allow to stand 5 minutes on cookie sheet before carefully removing to a wire rack.

50 States, 50 Cookies: Iowa

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Review & Recipe Only:

These cookies were not that great. They were more like muffin bites & didn’t really have a cookie feel. That being said, they are great for breakfast on the go.

Glazed Apple Fritter Cookie Bites from United States of Cookies

Ingredients

  • 1 1/2 cups all-purpose flour’
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 cup diced apple
  • 1/4 tsp nutmeg
  • 2 tsp coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk
  • 1/4 cup raw (or granulated) sugar

For the Glaze…

  • 1 1/2 cups powdered sugar
  • 1 tbsp butter melted
  • 1/2 tsp vanilla extract
  • 2 tbsp raw sugar
  • 1 tsp cinnamon
  • 2-4 tbsp milk

Instructions

  • Preheat oven to 350F & spray a mini muffin tin with cooking spray
  • mix flour, spices, apples, baking powder, salt in a large mixing bowl
  • in another bowl combine applesauce, coconut oil, sugar, milk, & vanilla
  • make a well in the dry ingredients & add the wet ingredients stirring until just combined
  • spoon batter balls into muffin tin & bake for 12 minutes or until lightly golden brown. Cool for 5-10 minutes & remove from pan
  • while the cookies are baking mix all the glaze ingredients together. Spoon over the cookies & enjoy

50 States, 50 Cookies: Missouri

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Chocolate Chip Cookies are my go-to cookie. They are so easy. These are very good. They have a great texture & flavor. I’m pretty sure they closely resemble the tollhouse recipe on the back of the chocolate chip bag so chances are you have made these as well. I have to say I don’t normally add walnuts to my chocolate chip cookies so it was a nice variation.

Chocolate Chip Walnut Cookies from Bob’s Red Mill United States of Cookies

Ingredients

  • 1/2 cup shortening
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup walnuts, chopped
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cream shortening, sugars, egg, and vanilla till light and fluffy. Stir together dry ingredients;then stir into creamed mixture; blend well. Add chocolate and nuts.
  3. Drop from teaspoon 2 inches apart on a greased cookie sheet. Bake for 9 -10 minutes. Remove from sheet immediately and transfer to cooling rack or waxed paper to cool.

50 States, 50 Cookies: Kentucky

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I was never into horse racing until I met my guy. I had gone to Canterbury a few times as a youth & enjoyed it but that’s where my experience with horse racing ended. My guy is very into horse racing & handicapping. He used to be much more involved but since moving to Almost Canada it’s harder to stay current with it. The track is too far away so you just don’t pay attention as much.

He is the one who got me into handicapping/horse racing. I used to be pretty decent at it. I never won big but it was fun and I did well enough. For the most part we only pay attention to the Derby or the Triple Crown these days. We watch the prep races online to stay up to date. We were actually lucky enough to witness a triple crown winner, American Pharaoh, in 2015. The Triple Crown hadn’t been won yet in our lifetimes. He also won the Breeder’s Cup that year becoming the first horse in history to win what it now termed “The Grand Slam.”

This year there will be no triple crown winner as the Derby winner lost the Preakness. That being said I was lucky enough to cash a ticket on him for the derby. I ended up winning $100 which is my biggest win yet. Not too bad for someone who is very out of practice playing the ponies.

Kentucky Derby Pie Cookies from Bob’s Red Mill United States of Cookies

(PS I din’t take a photo cause they were nothing special. Yummy. Just not as good as I would have hoped)

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup evaporated cane sugar
  • 1/4 cup coconut sugar
  • 1 tsp vanilla
  • 1 tbsp bourbon
  • 1 egg
  • 1 1/2 cups flour
  • 2 tsp corn starch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup chocolate chunks
  • 1/2 cup pecans
Instructions
  1. Heat oven to 350.
  2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add vanilla, bourbon and egg. Beat on low for about 15 seconds.
  3. Add flour, cornstarch, baking soda and salt. Mix until combined. Add the chocolate chips and pecans.
  4. Bake for 10-12 minutes until cookies are puffy and starting to turn golden. Cool on baking rack for 10-15 minutes before serving.

50 States, 50 Cookies: Kansas

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I often joke that I am a 70 year old man based on my beverage choices of scotch or gin. That being said, I’ve never jumped on the butterscotch bandwagon. I, like many others, associate butterscotch with grandparents. In that aspect, I am not like an elderly person with my taste preferences. I find butterscotch puddings and candies to be rather disgusting.

I thought these cookies would be not that great due to the butterscotch but the flavors work perfectly together. The sweetness of the butterscotch with the saltiness of the sunflower seeds is a perfect pairing. I’m not ashamed to admit that I really like these cookies. I liked them so much that one night I had scotch and sunflower butterscotch cookies for dinner.

Sunflower Butterscotch Cookies from Bob’s Red Mill United States of Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups rolled oats (I used quick cooking)
  • 1 cup butterscotch chips
  • 1 cup shelled sunflower seeds
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy (couple minutes). Add the eggs and vanilla and mix to combine.
  3. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet and mix to combine. Stir in oats, butterscotch chips and sunflower kernels.
  4. Using a cookie scoop, drop dough onto prepared cookies sheets, two inches apart. Top with a couple extra sunflower kernels and butterscotch chips. Bake for 8-11, or until lightly browned around the edges.
  5. Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.
     

50 States, 50 Cookies: Indiana

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When I first looked at the recipe I thought that it was just a snickerdoodle. They are similar but calling them a sugar cream pie is a very accurate description. They are so soft, pillowy, & super creamy. When they first come out of the oven they are still on the raw side. Let them sit for a few minutes before you eat one and you might never make a regular snickerdoodle again.

Sugar Cream Pie from the Unites States of Cookies

Ingredients:

  • 1 cup Salted Butter, room temperature
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 2 3/4 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
  • 2 teaspoons Cream of Tarter
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 4 Tablespoons Granulated Sugar
  • 1 Tablespoon Cinnamon
  • 1 1/2 teaspoons Ground Nutmeg

Directions:

  1. Cream the butter, 1 cup granulated sugar and brown sugar together.
  2. Add eggs and vanilla and continue to beat until smooth and fluffy.
  3. In a separate bowl, combine flour, cream of tarter, baking soda and salt.
  4. Slowly add dry mixture to wet mixture and blend until combined.
  5.  In a small bowl combine 4 Tablespoons granulated sugar, cinnamon and nutmeg.
  6. Roll dough into balls and then roll in the sugar / cinnamon / nutmeg  mixture.
  7. Place dough onto cookie sheets and place in the refrigerator for at least 1 hour to chill.
  8. Preheat oven to 400 degrees farenheit.
  9. Bake cookies for approximately 8-10 minutes until they are slightly brown around the edges.
  10. Cookies will be extremely soft & undone so let sit for about 5 minutes on the baking sheet & then remove to cool completely. They will set up perfectly.

50 States, 50 Cookies: Illinois

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I’ve found that with baking there are people who either love coconut or those who hate it. I’m on the love side so was super excited to make these not only for the flaked coconut but for the coconut oil in them instead of butter. These cookies did not disappoint either. They were so scrumptious & perfectly chewy. Make these & convert yourself to a coconut lover.
Chocolate Chip Coconut Cookies
INGREDIENTS
  1. 1/2 cup room-temperature coconut oil
  2. 1/2 cup coconut sugar (or brown sugar which is what I used)
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon baking powder
  5. 1/4 teaspoon cinnamon
  6. 1/4 teaspoon sea salt
  7. 1 teaspoon vanilla extract
  8. 3 tablespoons chickpea canned liquid (or liquid from any canned white bean – I didn’t have this so used about 2 tbsp milk)
  9. 1 cup + 2 tablespoons all-purpose flour
  10. 1/2 cup unsweetened coconut flakes
  11. 3/4 cup  chocolate chips
INSTRUCTIONS
  1. Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream the coconut oil and coconut sugar with an electric mixer, just until combined. Add the baking soda, baking powder, cinnamon, salt, vanilla and chickpea liquid. Beat to combine.
  3. Add the flour into the wet mixture and beat until well mixed. Fold in chocolate chips and coconut with a spatula.
  4. Spoon rounded tablespoons onto a baking sheet, then flatten each cookie using the palm of your hand, or a flat spatula.
  5. Bake for 9-11 minutes or until golden.
  6. Let cool on baking sheet for 1-2 minutes. Transfer to cool for several minutes more. Store in an airtight container for up to five days. Makes about 9-12 cookies.
  7. Enjoy!