I love potato chips. I love them so much I rarely buy them. It’s hard for me to just eat a serving or I end up nibbling on them all day. That being said, I’ve never really been into the chip concept in desserts. I do like the sweet & salty combos but not when it comes to chips. These cookies were good but I’d rather just have a Russian tea cake & eat the chips separately.

Buttery Walnut Potato Chip Cookies from United States of Cookies

• 1 cup (2 sticks) butter- softened
• ½ cup granulated sugar
• ½ tsp vanilla extract
• 1-3/4 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
• 1 cup crushed potato chips
• ½ cup chopped walnuts
• ¼ cup mini chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. In mixer bowl, combine butter & sugar & beat until light & fluffy
3. Mix in vanilla followed by flour & beat until mixed well & creamy
4. Fold in chocolate chips, walnuts & potato chips
5. Take tablespoon size portions & lightly roll into a ball & place on ungreased cookie sheet
6. Bake 14-16 minutes or until golden brown on the bottoms (because it’s shortbread, they will still look soft on top- they will set as they cool)
7. Allow to cool on pan for several minutes before moving to a wire rack to cool completely

I am always hesitant of anything “mocha.” I think it’s because most packaged mocha items are overwhelmingly “mocha” and I cannot stand that synthetic mocha flavor. I do find though when I make my own desserts with coffee or espresso they are always turn out amazing. These cookies also fell into that rule. These were not overwhelming in flavor & were like a really good chocolate chip cookie with that slight mocha flavor. Love!

All of these cookies got eaten before I could take a photo.
Caramel Mocha Cookies
For the Cookies…
330 grams Gluten Free 1-to-1 Baking Flour (2 ¼ cups)
1 tsp Baking Soda
1 cup unsalted butter slightly melted
1 cup Light Brown Sugar packed
1/2 cup Granulated Sugar
1 Tbsp your Favorite Coffee Grounds or instant espresso
2 large Eggs lightly beaten
2 tsp Vanilla Extract
1 cup semi-sweet chocolate chips
3 oz. chopped Bittersweet Chocolate
1 tsp Sea Salt Flakes
For the Homemade Caramel Sauce
1 cup Granulated Sugar
1/4 cup Water
4 Tbsp Butter salted or unsalted are fine!
1/2 cup Heavy Cream
Instructions
Whisk together the flour and baking soda, and then set aside.
In a large bowl, mix together the butter and sugars. Next, stir in the coffee, eggs, and vanilla. Make sure you don’t overmix!
Add in the flour mixture, in 3-4 additions, mixing until just combined. Fold in the chocolate chips, bittersweet chocolate, and sea salt.
Scoop the dough using a medium cookie scoop onto a baking sheet lined with parchment or a silicone mat, placing the cookies about 1 ½ inches apart. Chill the dough for at least 2 hours in the fridge.
Make the caramel while your cookies are chilling! Combine the sugar and water in a medium pot over medium-high heat. Continue stirring until the sugar begins to dissolve. Keep a very close eye on the sugar mixture – it will go from liquid to sugar crystals and then melt into an amber color liquid. This takes about 8 minutes.
Once it’s an amber colored liquid, very carefully add in the butter. It will spatter and foam.
Once the butter is completely melted and the caramel sauce is bubbling again, pour in the heavy cream. Again, it will spatter and foam, but keep stirring.
Remove the caramel from the heat and let it cool until you’re ready to use it. It will harden a bit as it cools, so simply heat it up again and if necessary, add some water to thin it out.
Preheat the oven to 325º.
Bake the cookies for 13-15 minutes, or until lightly browned around the edges. Remove the cookies from the oven and let cool for 10 minutes on the baking sheet. Transfer them to a cooling rack to cool completely before drizzling with caramel sauce.

My next cookie on the list was a Nutmeg Log Cookie from Connecticut. I had no idea if I would like these. My experience with rum flavored desserts is minimal but all I can say is that these will be a constant recurring cookie in my household especially around the holiday season. They are kind of like a sugar cookie & the rum is not overpowering at all. They are fairly sweet so one cookie does the trick which is great if you have a problem of eating to many cookies when you bake them.

Nutmeg Log Cookies from Bobs Red Mill United States of Cookies
Ingredients
For the Cookies:
1 cup Butter room temperature
3/4 cup Granulated Sugar
2 tsp Vanilla Extract
1 large Egg cold
2 tsp Rum Extract
3 cups Gluten Free 1-to-1 Baking Flour
1 tsp Ground Nutmeg
For the Frosting:
3 Tbsp Butter
2-1/2 cups Powdered Sugar
1 tsp Vanilla Extract
1/2 tsp Rum Extract
2 Tbsp Milk
Instructions
To make the cookies:
Preheat oven to 350 degrees and line 2 baking sheet with parchment paper or lightly spray with non-stick spray.
Add the butter and sugar to the bowl of a stand mixer and mix until the sugar and butter are mixed – they do not have to be creamed. Add the vanilla, egg, and run extract and mix to incorporate.
Add the flour and nutmeg and mix until the dry ingredients are completely combined.
Roll portions of the dough in to log shapes – 3 inches long and 1/2 inch thick. Place the cookies on the prepared baking sheets and bake for 12-15 minutes. Cool completely before frosting.
To make the frosting:
Add the butter, sugar, vanilla, milk, and rum extract to a bowl. Beat with an electric mixer until smooth and creamy. Frost the cookies and use a fork to create lines in the icing then sprinkle with nutmeg.

(I did not sprinkle mine with additional nutmeg or use a fork to create lines)

I told my guy the next cookie on my list was a Peanut Butter Oatmeal Cookie and he goes…Mmm two of the worst ingredients combined. Great. He doesn’t like oatmeal in cookies ever or peanut butter in general except if its in cookies. Worst case scenario I figured I’d bring them to work, but in the end they turned out to be really good breakfast cookies.

FYI…I did not use gluten free flour or flax eggs.

Peanut Butter Oatmeal Cookies from Bobs Red Mill United States of Cookies
Ingredients
1/2 cup Coconut Oil
1/2 cup Peanut Butter
2 Flax Eggs (2 Tablespoons ground flax + 6 Tablespoons water)
3/4 cup Brown Sugar
1/2 cup Evaporated Cane Sugar
1 tsp Vanilla Extract
1 cup Gluten Free Rolled Oats
1-1/4 cup Gluten Free 1-to-1 Baking Flour
1 tsp Baking Soda
1/2 cup Chocolate Chips optional for drizzle topping
Instructions
Create flax eggs – mix ground flax seed and water in a bowl and let rest 10 minutes, or until gelatinous.
In a small pan, melt together coconut oil and peanut butter, stirring until well-combined.
Pour the coconut oil and peanut butter mixture into a large mixing bowl. Set aside and allow to cool for 10 minutes.
Add flax eggs, brown sugar, cane sugar, and vanilla. Whisk to combine. Add oats, flour, and baking soda and mix well.
Line a baking sheet (or two!) with parchment. Shape the dough into balls about 2 Tablespoons in size and arrange on the baking sheet. Cover with foil or cling wrap and refrigerate for 1 hour.
Preheat the oven to 350º and bake cookies for 25-30 minutes.
While they are cooling, you’ll have time to melt your chocolate. I used a double-boiler to heat chocolate chips over the stove, but you could certainly melt them in the microwave. Once melted, drizzle over top of the cookies and enjoy!

FYI…I left some plain & others I drizzled. Here is a pic of the plain one 🙂

Shortbread cookies have always been a favorite of mine. I love that light buttery taste. They are perfect with coffee or tea or even by themselves. When you add almond & chocolate you have a symphony of flavors. I will definitely be making these again.

Almond Chocolate Chip Shortbread from Bob’s Red Mill United States of Cookies
Ingredients
14 Tbsp unsalted Butter softened (7 ounces)
1/2 cup Granulated Sugar
1/2 tsp Almond Extract
2 cups Gluten Free 1-to-1 Baking Flour
3/4 tsp ground Cinnamon
1/4 tsp Kosher Salt
1 cup almonds chopped (divided)
1/3 cup mini semi-sweet chocolate chips
8 oz Dark Chocolate Chips
Instructions
In a bowl of a stand mixer fitted with the paddle attachment, mix softened butter and sugar on low speed to combine. Increase speed to medium and beat for about 3 minutes, until light and creamy. Scrape down the sides of the bowl and mix in the almond extract.
In a medium sized bowl combine flour, cinnamon, salt, 1/3 cup of chopped almonds and 1/3 cup mini chocolate chips.
On the lowest mixer speed, mix in the flour mixture to the creamed butter mixture to combine. Increase speed to medium and beat until the dough begins to cling to the paddle and no longer looks dry, about 20 seconds. Do not over mix, just until it forms a solid mass.
Pre-heat oven to 350°F. Line two large sheet pans with parchment paper. Shape the dough into one tablespoon sized balls (1 1/2-inch diameter). Transfer to the sheet pans about 1 1/2 to 2 inches apart. Use the bottom of a measuring cup or flat bottomed cup to flatten into 1/4-inch thick discs. You can smooth the sides of the cookie with your fingers (it cracks on the edges when you flatten), or keep it looking rustic. Sprinkle additional chopped nuts and about five mini chocolate chips on top for a nicer appearance. Press them into the surface.
Bake for 10 minutes in the center of the over. Rotate and bake another 10 to 12 minutes, or until lightly golden in color and bottoms are lightly browned. Cool on a sheet tray for 10 minutes, transfer to a cooling rack to cool completely.
In a microwave safe bowl melt the chocolate chips in 30-second increments, stirring in between. Once melted, dip each cookie covering them halfway up the sides. Place on a parchment lined sheet pan. Sprinkle with chopped nuts and seas salt if desired. Allow to dry completely.

One of my mom’s favorite candies are Turtles. I remember eating them at every holiday & buying them for her birthday. I also love them. Seriously, one of the best combos in the world has to be chocolate, caramel, & pecans. This turtle cookie combines all of those elements & is easy to make. I wouldn’t say it is better than the turtle candies but it’s not a bad substitute.

Chocolate Turtle Cookies from Bob’s Red Mill United States of Cookies
Ingredients
1 1/3 cup Organic Unbleached White All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 stick unsalted Butter at room temperature
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
1 large Egg
1 tsp Vanilla Extract
9-10 Softened Caramel Candies unwrapped and cut in half
3/4 cup Pecans chopped
Instructions
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes; mix in the egg and vanilla extract until fully combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 30 minutes.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat and set aside.
Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, measure out two tablespoon sized pieces of cookie dough onto the prepared baking sheets. Flatten each piece of cookie dough, place half of a soft caramel candy in the center, then wrap the dough back around the caramel, and roll the dough into a ball. Roll the top and sides of each ball of cookie dough into the chopped pecans.
Place each piece of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in two separate batches at 350°F for 10-12 minutes. Remove from the oven and allow to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.

After week number 2’s cookie I was looking forward to making the Berry Baked Alaska cookie next on my list. I’ve never made, let alone had, a Baked Alaska so was excited to try this cookie. Seeing as how I don’t have a torch I knew I would have to use my broiler to lightly brown the meringue. Overall everything was fairly easy. Next time I make these (and there will be a next time) I will definitely pipe the meringue around the ice cream on the cookie for a much more aesthetically pleasing finished product. My end result did not look very pretty but I didn’t really care as I made them later in the evening. As my guy pointed out, it doesn’t matter what it looks like but what it tastes like.

Berry Baked Alaska from Bob’s Red Mill United States of Cookies

For the Shortbread Cookies
1 1/4 stick unsalted Butter at room temperature
1/2 cup Powdered Sugar
1 cup Unbleached White All-Purpose Flour
1/4 tsp Salt
1/2 cup Dried Cranberries
For the Topping
6 scoops Vanilla Ice Cream about 1 quart
1/4 cup Fresh or Frozen Mixed Berries
4 Egg Whites large
pinch Cream of Tartar
2/3 cup Sugar

Shortbread Cookies
In a medium mixing bowl, cream the butter and sugar together until well combined and a bit fluffy. Sift together the flour and salt, then add to butter mixture, stirring until just combined. Mix in the cranberries, being careful not to overwork the dough.
Divide the dough into 6 equal parts (or 8 for smaller cookies). Roll each into a ball, then flatten with the palms of your hands. They should be fairly thick and about 3 inches (7.5 cm) wide.
Place cookies on a parchment paper-lined baking sheet and bake at 325°F (190° C) for 15 to 17 minutes, or until the edges begin to brown. Allow to cool to room temperature before assembling.
Topping
While cookies bake, use an ice cream scoop to scoop ice cream. Working quickly, use your finger to make a small hole in the ice cream, fill with mixed berries, then cover with more ice cream to seal. Repeat 6 to 8 times (or for as many cookies as you have), placing scoops on a parchment paper-lined plate. Place in freezer to harden until you’re ready to assemble.
When your cookies have cooled, and you’re ready to serve the cookies, make our meringue. Beat the egg whites and tartar in a clean, medium bowl using an electric mixer on medium/high (or by hand with a strong helper), until foamy. Slowly beat in the sugar on high speed until you reach glossy, stiff peaks (you should be able to hold the bowl upside down with nothing falling out!).
Assembly time! If you don’t have a kitchen torch, set your oven to broil and let it preheat. Place a scoop of ice cream on top of a cookie, then spoon (or pipe) the meringue over the ice cream, making sure to seal the edges at the bottom to insulate the ice cream. Either broil for 1 to 2 minutes (watching carefully), or use a kicthen torch to lightly brown the meringue.

So my cookie challenge continued this week with a cookie that sounded terrible from Arizona. Sorry AZ. I do not like orange flavored things so right away I thought it was going to be bad. I tried using a handheld mixer like the recipe said but ended up having to put everything in my food processor to get the dough combined. The dough was hard to work with so I made some in my mini muffin pan and spent the time hand-forming the rest while the first batch was baking. I glazed about 2/3 of them & left the others glaze-free. I ended up bringing the glazed cookies to work & kept the glaze-free cookies at home. Those I liked well enough. They taste like a traditional thumbprint cookie. So unless you like orange flavored things skip this cookie or skip the glaze.

Prickly Pear Orange Pecan Shortbread Thumbprint Cookies (from Adell, baked in Arizona) found on Bob’s Red Mill United States of Cookies

FOR THE COOKIES:
1 cup cold Butter diced
1/3 cup Granulated Sugar
1/3 cup Brown Sugar
1 tsp Vanilla Extract
2 cups + 2 Tbsp Organic Unbleached White All-Purpose Flour 10.6 ounces
1/2 cup Pecans blended in food processor (measure then blend till fine)
5 oz Prickly Pear Jelly
FOR THE GLAZE:
1 cup Powdered Sugar
1/2 tsp Orange Extract
1/2 tsp Vanilla Extract
1 Tbsp Water
Instructions
FOR THE COOKIES
Preheat your oven to 350 degrees. Line a baking sheet with a silpat mat or parchment paper.
With a hand held mixer, combine your butter & sugars together in a medium sized bowl. Add the vanilla then add the flour & pecans. The mixture will be dry. Take a spoon or spatula and mix till it comes together.
Using a small cookie scoop, make round balls and place on prepared sheet. With your thumb or finger, press into the center of the dough to make a “thumbprint”. If they crack, smooth edges a little. Very lightly, press down on the edges so they are slightly flatter. Fill the centers with the prickly pear cactus jelly.
Bake for 9-10 minutes or until the cookie is just set. While cookies are baking, make the glaze.
FOR THE GLAZE:
Mix all ingredients in a small bowl. Let the cookies cool a little then drizzle the glaze over the top. You can use a fork for a more rustic look or a plastic bag for a clean looking glaze. Fill the bag with the glaze then snip the corner with scissors and drizzle over the top of the cookies.
Store in an airtight container.