Recipes

Chocolate Peanut Butter Chip Cookies

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I’m excited to share this recipe with you guys today because not only is it the simplest cookie recipe that we’ve posted, it also requires minimal ingredients! You will most likely already have all the ingredients on hand which makes these cookies even better.

I wanted to make some classic chocolate cookies but didn’t have certain ingredients on hand and of course it was too late at night to run to the store, so I scoured the cupboard and made these delish simple, soft chocolate cookies using the ingredients that I had on hand.

This is an extremely simple recipe which doesn’t require any crazy ingredients. It’s the perfect cookie recipe if you are in a rush and want to whip up some cookies for kids, or to satisfy your sweet-tooth cookie craving in a snap! (Sometimes you just need a cookie ASAP.) ๐Ÿ˜‰ These cookies bake up nice and soft, and are a perfect mix of fudgy chocolate with a hint of peanut butter.

I used Reese’s Peanut Butter Chocolate Chips, but feel free to use the chocolate chips of your choice! For an extra fudgy, doubley chocolate dose – try using semisweet or dark chocolate chips.

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Chocolate Peanut Butter Chip Cookies

Ingredients:
{yield: approx. 18-20 cookies}

1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup Reese’s Peanut Butter Chocolate Chips (or any flavour chocolate chips of your choice)

Directions:

Preheat oven to 350 degrees F. Spray baking sheets with non-stick cooking spray & set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg and vanilla extract until light and fluffy.

In a separate medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Slowly stir the dry ingredients into the wet ingredients and mix until combined.

Using a 1 tablespoon cookie scoop (or spoon), scoop out dough and using your hands, roll the dough into balls. Place balls on baking sheet and slightly flatten them with the palm of your hand.

Bake for only 8-10 minutes, until just set. Allow cookies to cool slightly on the cookie sheets before transferring cookies to a wire rack.

Enjoy!
Natasha xo

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Recipes

Maraschino Cherry White Chocolate Chip Cookies

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I’ve never baked anything using maraschino cherries before, but my Grandma gave me some cherries to bake with so I decided to make Maraschino Cherry White Chocolate Chip Cookies!

Don’t let the maraschino cherries scare you – they really don’t taste strongly of cherry, and are actually really nummy when baked in a cookie. My mom & brother both cringed when I said I was baking maraschino cherry cookies. I literally had to make them try a bite – But like I suspected, they were both surprised and loved the cookies!

The white chocolate balances out the sweetness of the cherries, making the cookies not overly sweet, but just right.
These cookies are large, soft & chewy but my favorite part of these cookies is how Christmasy they look. The red & green cherries make for the perfect Christmas cookie!

Happy Holiday Baking!

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Maraschino Cherry White Chocolate Chip Cookies Recipe
{Note: This recipe requires chilling the dough for 3 hours.}

Ingredients:
1 cup unsalted butter, softened
4 oz. cream cheese, softened
3/4 cup brown sugar
3/4 cup sugar
2 eggs
3 1/4 cups flour
1 tsp salt
1 tsp baking soda
3/4 cup maraschino cherries, cut into small pieces & patted dry
1 cup white chocolate chips

Directions:

1. In a saucepan, melt the butter until completely melted and no chunks remain, than set aside to cool.
Once the butter has cooled: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, cream cheese, brown sugar, and granulated sugar together until nice and smooth. Add the eggs, and slowly mix until combined. With the mixer on low-speed, mix in the flour, salt, & baking soda and mix until just combined.
Using a spatula, fold in the cherries and white chocolate chips.

2. Cover the dough and refrigerate for at least 3 hours. (or overnight)

3. When ready to bake, preheat oven to 375 degrees F. Line or spray baking sheets with non-stick cooking spray.
Using a 1/4 cup, scoop out the dough and roll into balls. Place on the baking sheets, and flatten the balls slightly using either the bottom of a cup, or the palm of your hand. Bake for 9-12 minutes, just until the edges are golden.

Enjoy!
Natasha xo

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Recipes

Snowball Sandies

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In keeping with our ‘Holiday Cookie‘ theme, today we are sharing Snowball Sandies which are another cookie that we make year after year during the Holidays.

We like to call these little balls of love ‘Snowball Sandies‘, but they typically go by quite a few different names. They are most often referred to as Sandies, but also are called Mexican Wedding Cookies, Pecan Sandies, Butter Balls or Snow Cookies.

They are delicious nutty cookies that are rolled or coated in icing sugar and are similar in taste to a shortbread cookie but with the added goodness of pecans, and icing sugar. (They go perfectly alongside a nice cup of coffee or tea)

The white icing sugar makes them look like little balls of snow – They are so cute, you won’t be able to eat just one!
They really are the perfect Christmas cookie.

This recipe is from my mom and is a family favorite, (it’s actually my auntie’s favorite christmas cookie ever!).
Snowball Sandies are so easy to make, and are sure to add a little snowy touch to your Christmas cookie tray this year!

Happy Holiday Baking!

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Snowball Sandies Recipe

Ingredients:
(yield: makes approx. 30-35 cookies)

1 cup unsalted butter, softened
1/3 cup sugar
1 tablespoon water
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup finely chopped pecans
1 cup icing sugar (for rolling the cookies in)

Directions:

1. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for approx. 30 seconds till fluffy. Add the sugar, water, and vanilla and mix until combined. Stir in flour and pecans.
2. Preheat oven to 325 degrees F. Shape dough into 1″ – 1 1/2″ balls or crescents, and place on ungreased cookie sheets.
Bake cookies for 15-20 minutes. Allow cookies to cool on sheets for 5 minutes, than transfer to a wire rack to cool completely. After allowing cookies to cool (about 10 minutes), sift or roll cookies in icing sugar.

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Enjoy!
Natasha xo

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Recipes

Raspberry Thumbprint Cookies

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Thumbprint cookies are a staple during the holidays in our house.
Most thumbprint cookie recipes use the same ingredients – they’re usually shortbread type cookies, with slight variations. These Raspberry Thumbprint cookies are very similar in taste to shortbread cookies. They’re soft, with a tender crumb and the raspberry jam adds a nice sweet holiday flavour.

One of our favorite go-to thumbprint cookie recipes is very similar to this one but the cookies are rolled in pecans, and topped with a hershey kiss candy. (We’ll be posting that recipe soon!)

These Raspberry Thumbprints are the perfect Christmas cookie – they are easy to bake, & the jam adds a nice festive touch to the cookies. Feel free to use whichever preserves/jam you have on hand. Blackberry, peach etc.

Happy Holiday Baking!

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Raspberry Thumbprint Cookies
{note: this recipe requires chilling the dough for 1 hour.}

Ingredients:
(yield: approx. 37-40 cookies)
1 cup unsalted butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg yolk
2 cups all-purpose flour
raspberry jam

Directions:

1. In the bowl of your stand mixer fitted with the paddle attachment, mix butter & sugar until light and fluffy.
Add in the vanilla extract, salt and egg yolks and beat until blended.
Add the flour and mix until it forms a stiff dough.

2. Divide dough in half. Roll dough into 2 even sized logs, and wrap each log tightly in wax paper or saran wrap.
Chill dough logs in the refrigerator for at least 1 hour. (Dough can be refrigerated overnight).
Remove dough from fridge and let sit for about 10 minutes.

3. Preheat oven to 300 degrees F. Unwrap, and slice dough into 1/2-inch-thick pieces. (Each log should make about 20 cookies.) Using your hands, roll the pieces into balls and and place 1 inch apart on ungreased cookie sheets.
Using your thumb, make a small indentation in the center of the cookies and fill each hollow with approx. 1/4 tsp of jam each.

4. Bake for approx. 18 minutes, rotating the pans once halfway. Remove from the oven and allow cookies to cool on the pans for about 5 minutes, than transfer to a wire rack to cool completely.

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Natasha xo

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Recipes

Gingerbread Cookies

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Nothing says Holiday Baking quite like Gingerbread!
We have finally found the perfect gingerbread cookie recipe and we are so excited to share it with you guys.
These cookies smell almost as good as they taste, and will fill your house with an unbelievable, delicious Christmas scent.

These gingerbread cookies have just the right amount of spices, and are simple & easy to make.
We had so much fun decorating these cookies & seeing the gingerbread men come to life!

Nothing’s better than putting on some Christmas tunes, getting your friends and family together & spending a cozy night in decorating these cute gingerbread cookies. (And of course the best part is getting to eat all the cookies afterwards… or during. ๐Ÿ˜‰ )

Happy Holiday Baking!

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Gingerbread Cookies Recipe

Ingredients:
(yield: approx. 50 cookies)
1 cup unsalted butter, softened
1 cup sugar
1 cup molasses
1 egg
4 cups all-purpose flour. sifted
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp ground nutmeg

Directions:

1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter & sugar until light and fluffy. Stir in the molasses, and egg.
In a separate medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger & nutmeg.
Slowly pour the flour mixture into the wet ingredients & mix until combined.
Cover and chill in the refrigerator for at least 1 hour.

2. Line baking sheets with parchment paper, or spray with non-stick cooking spray. Preheat oven to 350 degrees F.
Roll dough out to 1/4 inch thickness on a lightly floured surface & use cookie cutters to cut into desired shapes.
Place cookies about 2 inches apart on cookie sheets.
Bake for approx. 10 minutes, and let cookies cool on the sheets for 10 minutes, than transfer cookies to a wire rack to cool completely. Once cooled completely, decorate! ๐Ÿ™‚

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Pinterest-inspired reindeer cookies! We used red m&m candies for the noses.
They turned out super cute.

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Enjoy!
Natasha & Laura

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Recipes

Cranberry Noel Tea Cookies

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We are in full-swing Holiday Baking mode here at Rose & Lea,
and today we are sharing one of our new favorite Christmas cookie recipes…

Cranberry Noel Tea Cookies!

These cookies are very easy to make & you’ll most likely already have all the ingredients needed in your cupboard!

They are so, so delicious, and make the perfect accompaniment to a nice hot cup of tea or coffee.
Perfect for the Holidays!

We filmed a little behind the scenes/tutorial video while making these cookies last night..
Check out what went down!

Note: In the video, we used songs by a band named ‘Carroll‘. They are an amazing psychedelic-pop band based out of Minneapolis.. Do yourself a favour, and check em out!

Band Links:
Carroll Website
Facebook

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Cranberry Noel Tea Cookies Recipe + Directions:
(Yield: Approx. 40 cookies)

Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 cup chopped pecans
3/4 cup chopped dried cranberries

Directions:

1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar together until light and fluffy.
Add the milk & vanilla, mix until just blended. Add the salt & flour, mix well.
Using a spatula, fold in the pecans and cranberries.

2. Divide batter in half. Roll batter into 2 even sized logs, and wrap in saran wrap.
Chill the dough in the freezer for 30 minutes – 1 hour. (the dough needs to firm up so you can cut the cookies without losing their round shape).

3. After chilling, slice cookies approx. 1/4″ thick.
Place on baking sheets prepared with non-stick cooking spray, or parchment paper.
Bake at 375 degrees F. for 10 minutes.
Do not overbake!

Happy Holiday Baking!
Natasha xo

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