sweets | eyeheartprettythings

The best cookie you’ve ever tasted

I don’t say this lightly, these are by far the best cookies you will ever taste. As someone who doesn’t like chocolate (jaws drop in astonishment and people are constantly trying to convince me that maybe I’ve never HAD good chocolate, or maybe I just don’t like MILK chocolate… No people, I literally hate ALL chocolate.) So I have never been able to appreciate that craving one can get for a moist, chewy, delicious cookie. To me, a cookie is a cookie, no big deal. Until I made these for the first time. Then I finally understood the danger of keeping butter, flour & sugar stocked in my pantry.

Ingredients:
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup brown sugar
1/3 cup caramel sauce
1 tbs vanilla
2 eggs
3 3/4 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cups white chocolate chips
1 bag Werther’s chewy caramels, cut into pea size pieces
Kosher sea salt, for sprinkling

Set oven to 350 degrees. Beat together the butter, sugar & brown sugar with an electric mixer until fluffy. Mix in the caramel sauce & the vanilla. Add the eggs one at a time & mix until combined.

In a different bowl, mix together the flour, salt and baking soda. Slowly add flour mixture to your wet ingredients, blending until combined. With a spatula, gently fold in the white chocolate chips & caramel bits. Keep dough cool in the fridge until you’re ready to bake.

Scoop a spoonful of cold dough & roll into a ball. Place on a parchment paper lined baking sheet. Sprinkle with a pinch of sea salt. Bake for 12-15 minutes or until golden around edges. Remove and let cool for 5 minutes then transfer to wire rack.

Tip: For fluffier, chewier cookies, I pop the cookie sheet of dough balls into the fridge for 3 minutes before putting them in the oven to bake. The extra cold dough makes the cookies lighter & fluffier. If you want flatter more crunchy cookies, skip this step :)

You could easily modify this by adding chocolate chips instead of white chocolate, or even some broken up salted pretzel pieces might be tasty!

Recipe adapted from here.

Strawberry Ice Cream Sandwiches

I made these strawberry ice cream sandwiches for a baby shower I hosted recently. I’m not a big chocolate lover (in fact, I hate chocolate) so I adapted this recipe to be non-chocolate and full of color.

Ingredients:
1/2 cup butter
1/3 cup brown sugar
1/4 cup granulated sugar
2 tbs milk
1/2 tsp vanilla extrat
1/4 tsp salt
1 1/4 cups flour
1/2 cup colored sprinkles
1 quart strawberry ice cream
Nonstick cooking spray

In a microwave safe bowl, melt together butter with brown sugar and granulated sugar.
Stir in the vanilla, salt and milk. Stir in the flour until smooth.

Line a large cookie sheet (or jelly roll pan) with parchment paper, extending past the edges. (this is so you can lift the flattened dough out once it’s frozen). Spray the parchment paper with nonstick spray. Press the dough into the pan on the parchment paper. Smooth it out to be as flat as you can, then sprinkle with colored sprinkles (the more the merrier!) Freeze for at least an hour. Meanwhile, take your strawberry ice cream out to get softened so it’s easier to spread.

After an hour, remove the frozen cookie dough. Cut it down the middle to create two large rectangles of cookie dough. Lift one of them out of the pan. Flip the other one around so the sprinkles face down on the parchment paper. Spread the softened ice cream on top in an even layer. Place second cookie dough layer on top, with sprinkles side up. Put back in the freezer for about an hour. Remove and slice into squares.

Tip: to keep the sandwiches from sticking when I stacked them, I cut long strips of parchment paper to wrap them up in.