Dark Chocolate Caramel Stuffed Cookies

Dark Chocolate Caramel Stuffed Cookies | Revamperate Dark Chocolate Caramel Stuffed Cookies | RevamperateWhen did life get so busy? Or did I just get lazy? I made these dark chocolate caramel stuffed cookies months ago and totally forgot to post them. Maybe I forgot because Andrew and I devoured them so quickly?

This chocolate cookie recipe is based on my double chocolate chunk cookies (one of my favs) but stuffed with caramel so they’re even BETTER! Dark chocolate and caramel are one of my favorite combinations, and a little salt is great too. I think I’ll use and tweak this cookie recipe to make more new recipes because it’s really one of my favorites, and it’s the perfect base for all sorts of add-ins. 

These cookies are a fun surprise to bite into, and as you’d probably expect, they are SO good when they’re still slightly warm so that the caramel in the middle is nice and sticky. Once they cool, the caramel will solidify more (like the photo above) but still delicious this way too. Dip cookies in a glass of milk, and they’re an unstoppable combination. 

Dark Chocolate Caramel Stuffed Cookies | Revamperate Dark Chocolate Caramel Stuffed Cookies | RevamperateIngredients (makes 14-16 cookies): 

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (or dark)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup cocoa powder (higher quality is better)
  • 1 cup + 1 tbsp flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp milk
  • 14-16 caramels 

In one bowl, whisk together the cocoa powder, flour, baking soda and salt and set aside.  

Beat the butter with a paddle attachment until smooth (about one minute). Add the sugars and mix until creamy. Then add the egg and vanilla, mixing for about 15 seconds. Scrape the bowl and slowly add the dry ingredients. If it becomes too thick, switch to a spoon or spatula and mix until barely combined. Add the milk one tablespoon at a time until the dough softens. Chill the dough for at least one hour. 

Preheat the oven to 350 degrees. Line baking sheets with parchment or a silicone mat. Use a cookie scoop or spoon to scoop large pieces of dough from the bowl, press an unwrapped caramel into the middle and pinch the dough around it. Space seam side down on the cookie sheet. 

Bake for 12-14 minutes. They may not appear done yet, but remove them from the oven anyway and allow to cool for several minutes. When cool enough to move, place the cookies on a cooling rack to finish cooling. 

Like I said, they’re best when they’re still a little warm and gooey in the middle! Enjoy!

Cookies & Cream Cookies

Cookies & Cream Cookies | www.revamperate.comOther than mint and chocolate, cookies and cream is my favorite flavor combination and I admit I actually love Oreos a lot more when they’re in something rather than by themselves. Is that weird? Idk, Oreos and ice cream were made for each other…and so are these cookies & cream cookies

I made these super easy cookies & cream cookies for RecipeChatter recently and I had a hard time NOT eating the entire batch by myself. They came out perfectly soft and chewy and packed with chunks of Oreo and white chocolate. Dip in a glass of milk, and these cookies are pretty heavenly (and not to mention really easy).

Head over to RecipeChatter for the full recipe!

In-Post-Club-Crafted

Mocha Almond Biscotti

Mocha Almond Biscotti | Revamperate Mocha Almond Biscotti | RevamperateBiscotti is one of my favorite things to make lately. It’s incredibly easy and it’s a great excuse to eat cookies for breakfast. Who doesn’t love that? 

I made this chocolate peanut butter chip biscotti a couple months ago, and it’s a tough call between that and this mocha almond biscotti. So if you’re the type who likes to dip their biscotti in coffee, it’s like double the coffee! A little chocolate, coffee and almonds combine to create a great cookie. Whether eaten alone or with your cup of morning coffee, it’s a great combination. 

When I made this batch, the dough expanded a bit more than I expected, so I actually cut the biscotti in half so that it wouldn’t be so long. I recommend forming the dough into a fairly thin log so that you don’t have to cut it into smaller pieces, unless you want to of course. 

Anyway, here’s how to make it! 

Mocha Almond Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp ground coffee, dissolved in 1 tbsp water 
  • 2 cups flour
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sliced almonds
  • 4 oz. dark chocolate, melted

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until pale. Add each egg and the vanilla, beating well between each addition. Then add the dissolved coffee. Slowly mix in the dry ingredients in batches and then stir in the almonds with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Mocha Almond Biscotti | RevamperateEnjoy with your morning coffee or just a glass of milk, and you’re sure to enjoy! 

Starbucks-Inspired Green Tea Latte Bars with Cream Cheese Drizzle

Green Tea Latte Bars | Revamperate Green Tea Latte Bars | RevamperateI’m new to the matcha green tea trend, but I was really excited to share the recipe for these Starbucks-inspired green tea latte bars with cream cheese drizzle over on RecipeChatter! 

Even if you’ve never had matcha before, you’re sure to love these. The matcha flavor remains pretty light and the sugary shortbread and the cream cheese topping add sweetness to balance out all of the flavors. These are as simple as making shortbread, which uses the fewest ingredients of pretty much ANY baked good, so it truly is easy. 

I highly recommend purchasing matcha powder on Amazon – it’s easiest to find that way if you can wait a few days to receive it by mail. 

What should I make with matcha powder next?! Cake maybe?

Head over to RecipeChatter for the full recipe! 

Pretzel Chocolate Chip Shortbread Cookies

Pretzel Chocolate Chip Shortbread | Revamperate Pretzel Chocolate Chip Shortbread | RevamperateHey guys! It’s been a whirlwind lately, and I decided to start cutting back on weekly posts for a while so that I can finally catch my breath. I just started a new job and we’re in the midst of apartment hunting, which has turned out to be incredibly stressful (of course). Because I’m a total routine-lover and I’ve lived in the same apartment for almost five years (only the second home I’ve ever had), just the idea of moving causes me great anxiety. As much as it sucks, my health is telling me to cut back for a couple weeks and catch up on the rest I never let myself have. 

Now, let’s talk about shortbread! Shortbread is beautiful because it’s so simple yet delicious. You can make it with so few ingredients but add whatever you want to it, and then cut it in all different ways. It’s probably the most versatile and most underrated cookie. 

Can you tell I like shortbread?

I mean, why wouldn’t I?! It’s like 60% butter.

Well, I like it even better when there’s pretzels and chocolate in it. Obviously. If you’re like me and love the salty and sweet combination, then this recipe will be a good one for you! These pretzel and chocolate chip shortbread cookies are perfectly buttery and soft in the center with an easy balance of salty pieces of pretzel and sweet mini chocolate chips. A while back, I made these shortbread pretzel bars, but I have to admit, I love these cookies more…after all, these have chocolate in them. 

Pretzel Chocolate Chip Shortbread | RevamperatePretzel Chocolate Chip Shortbread | Revamperate Ingredients (makes 10-12 cookies):

  • 7 tbsp butter, softened
  • 6 tbsp powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1/2 cup pretzels, crushed
  • 1/2 cup mini chocolate chips

Preheat the oven to 350 degrees and line a baking sheet with parchment. 

In your stand mixer fitted with a paddle attachment, beat the butter until smooth. Mix in the powdered sugar and vanilla, scraping the bowl down as you go. Add the flour and mix on low speed until fully combined. Lastly add the mini chocolate chips and crushed pretzels (I crushed them in a plastic bag) and mix until barely combined. 

Roll out the dough until it is about 1/4 inch thick and cut with cookie cutters. Place on the lined baking sheet about 1 inch apart. Bake for 12-15 minutes until barely golden around the edges (you don’t want them to brown). Move to a wire rack to cool completely. 

Pretzel Chocolate Chip Shortbread | RevamperateNote, if you ever have issues with your shortbread becoming to crumbly to roll out or hold together, add about a tablespoon of softened butter to the dough and continue mixing. It should make a big difference. If that doesn’t work, try adding a teaspoon of water. 

Once cooled, package them up or eat one yourself and I think you’ll find that this sweet and salty shortbread has the perfect combination. Enjoy!

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies | Revamperate White Chocolate Macadamia Nut Cookies | RevamperateYou know the cookie dough you buy from catalogs? My mom always used to buy them from kids at school so we’d usually have balls of white chocolate macadamia nut and M&M cookie dough in the freezer that I liked to snack on when I was craving something sweet. That was the only time I would eat white chocolate macadamia nut dough and it was super delicious. We rarely baked it…probably because I ate most of the dough before we could bake it. 

Nonetheless, those pre-made balls of frozen dough were my introduction to macadamia nuts. In case you haven’t already noticed, macadamia nuts are quite expensive, so when I saw them on sale I rushed at the chance. 

These white chocolate macadamia nut cookies are to die for! They may look thin, but they’re extra soft and chewy with big chunks of white chocolate and macadamia nuts. 

White Chocolate Macadamia Nut Cookies | Revamperate White Chocolate Macadamia Nut Cookies | RevamperateIngredients (makes 14-18 cookies): 

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg + 1 yolk
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts 

Preheat the oven to 350 degrees. Line a baking sheet with parchment or a silicone mat.

In one bowl, whisk together the flour, baking soda and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugars together. Mix in the egg, egg yolk and vanilla extract. Add in the dry ingredients in batches until barely combined. Stir in the white chocolate chips and macadamia nuts with a spatula.

Cover the bowl with plastic wrap and refrigerate for about an hour. Once chilled, use a cookie scoop to scoop balls of dough onto the lined cookie sheet. Bake for 8-10 minutes until barely browning around the edges. Let cool on a wire rack until cool enough to touch and transfer to a cooling rack to cool completely. 

Biting into one of these is perfectly soft and chewy! Enjoy!

Lemon Cream Cheese Stuffed Cookies

Lemon Cookies with Cream Cheese Filling | Revamperate Lemon Cookies with Cream Cheese Filling | RevamperateAnyone else ready for summertime? I’ve been on a citrus kick lately and just cannot wait for all the flavors of summer. Lucky for me, summer comes pretty early to SoCal so it’s already 80 degrees most days. It won’t be long before I’m sipping lemonade and eating watermelon and all that jazz. To keep with my recent love of citrus, I bought a few lemons and decided to make these lemon cookies stuffed with cream cheese.

Let me tell you, these lemon cream cheese stuffed cookies are a perfect combination of tart lemon and sweet cream cheese, and there’s a nice surprise when you bite into them. Based on my coworkers’ feedback, this may very well be one of my BEST cookie recipes ever. They’re always my honest taste tester. I think these are on my top ten list, right up there with my brown butter bourbon pecan cookies (OMG). The cookies stay extra soft and it uses three different types of lemon flavoring (zest, juice and extract) for the perfect balance of tart and sweet. I shared my recipe for lemon cupcakes with cream cheese frosting recently, which came shortly after these cookies because my friend at work liked them so much. It turns out lemon and cream cheese are an excellent combination and are totally underrated, so I’m jumping on board and you totally should to. I mean, I always side with cream cheese. 

For the lemon cookies (makes about 12-14 cookies):

  • 1/2 cup butter, room temperature 
  • 1 cup sugar
  • zest of 2 lemons (about 1 tbsp lemon zest)
  • 1 egg
  • 4 Tbsp fresh lemon juice (about 1 lemon)
  • 1/4 tsp pure lemon extract
  • 1/2 tsp vanilla extract
  • 4-5 drops yellow food coloring
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

For the cream cheese filling:

  • 8 oz. cream cheese, room temperature
  • 1/2 cup powdered sugar 
  • 1 tsp vanilla extract

Lemon Cookies with Cream Cheese Filling | Revamperate Lemon Cookies with Cream Cheese Filling | RevamperatePreheat the oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper. 

In one bowl, whisk together the flour, baking powder, and salt. In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Add the lemon zest, egg, egg yolk, lemon juice, lemon extract and vanilla extract, mixing well. Mix in several drops of food coloring until you reach your desired color. Slowly mix in the dry ingredients until just combined.

Move the dough to the fridge while you prepare the cream cheese filling. 

In a separate bowl, beat the cream cheese with a paddle attachment (it can be the same, unwashed bowl) until smooth and creamy. Mix in the powdered sugar and vanilla extract. 

Remove the dough from the fridge and use a cookie scoop or a spoon to form large balls of dough. Press down flat, drop a small spoonful of cream cheese in the middle and pinch the dough together again in the shape of a ball. Set seam-side down on the baking sheet with the cookies about 2 inches apart. Bake for about 10-12 minutes until the edges are formed but not brown. I check by gently touching the sides of the cookies to make sure they’re stiff enough to hold shape.

Let cool completely on a wire rack. When you bite into one, I think you’ll love the cream cheese filling and the soft, chewiness of the cookie. Enjoy!

Raspberry Coconut Macaroons Dipped in Chocolate

Raspberry Coconut Macaroons Dipped in Chocolate | Revamperate Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIt took me a couple tries to get this recipe right. While regular coconut macaroons are quite simple with so few ingredients, I learned that adding other ingredients and flavors changes the consistency of the macaroon. I tried baking with jam to give them a raspberry flavor, and originally it made them seem kind of rubbery. After manipulating the recipe a bit and decreasing the amount of jam, I had these yummy raspberry coconut macaroons. Then to make them even better, I dipped them in dark chocolate. Obviously.

The great things about these cookies is how easy they are to whip up! No mixer required, just a food processor, and honestly, even that’s not required. Nothing has to stop you from making these, and as far as desserts go, these are on the healthy end of the scale. Well, minus the chocolate I guess. 

PS – shoutout to my mom! It’s her birthday today 🙂 

Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIngredients (makes 10-12 macaroons):

  • 2 1/2 cups shredded or flaked coconut (I prefer sweetened)
  • 1/3 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup seedless raspberry jam
  • 2 egg whites
  • Pinch of salt
  • 4 oz dark chocolate 

Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat. 

In a food processor, process the coconut for about one minute. Add the sugar, raspberry jam and vanilla and pulse several times until well-mixed. Add the egg whites and pulse until combined. 

Use a cookie scoop to scoop balls of coconut onto the prepared cookie sheet. They can be somewhat close together because the macaroons won’t spread much. Bake for about 28 minutes until lightly brown around the edges, and cool completely on a wire rack before removing from the parchment.

Once completely cool, begin melting the chocolate. I like to melt chocolate in the microwave, so I melt the chocolate on the defrost setting and stir until full melted. Carefully hold the macaroons by the tops, dip the bottoms into the chocolate and set back on the parchment to set. If you prefer, you can also drizzle the chocolate over the tops of the cookies. Enjoy!

Chocolate Peanut Butter Chip Biscotti

Chocolate Peanut Butter Chip Biscotti | Revamperate Chocolate Peanut Butter Chip Biscotti | RevamperateBiscotti intrigues me. Whenever I would see it in coffee shops, I wondered why it was so different from an average cookie. Well, now that I’ve done some experiments with baking, I know that it’s definitely different, and it’s also really delicious. I never really thought about how much you can do with biscotti…the possibilities are endless! If you can make it as a cookie, you can probably make it in the form of biscotti. 

Basically, biscotti is made by shaping the thick dough into a log, baking it and then cutting it into the typical biscotti shape and baking it again. It makes the biscotti perfectly crispy and it’s still a fairly simple thing to make. 

Naturally, I took this opportunity to make something else with peanut butter and chocolate because, well, obviously. I bought some peanut butter chips recently and they seemed like they were just screaming to be made into biscotti. Thus, this chocolate peanut butter chips biscotti was born and it came out wonderfully! 

Chocolate Peanut Butter Chip Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup peanut butter chips

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until light and fluffy. Add each egg and the vanilla, beating well between each addition. Slowly mix in the dry ingredients in batches and then stir in the peanut butter chips with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Chocolate Peanut Butter Chip Biscotti | RevamperateServe along side a fresh cup of coffee and any morning will instantly feel better! I mean, really, you can never go wrong with chocolate and peanut butter. Enjoy!

Soft Peppermint Sugar Cookies with Vanilla Frosting

Soft Peppermint Sugar Cookies | Revamperate Soft Peppermint Sugar Cookies | RevamperateYou know those cookies at the grocery store with the frosting on top that are super soft and pretty much melt in your mouth when you eat them? Yeah, let’s make those! But better because they’re peppermint. 

These extra soft sugar cookies are spiked with peppermint extract and topped with a fluffy vanilla frosting and chunks of peppermint candy, and they will seriously melt in your mouth with each bite. The secret is the powdered sugar in the cookie. I made these for a cookie swap with some of my coworkers and I think they’ll have to go down in my personal cookie hall of fame as one of my favorites. It’s the peppermint. It tops any other sugar cookie I’ve ever made.

With December ending soon, it means saying goodbye to all of my favorite flavors (NOOOO), so I wanted to squeeze in as many Christmasy recipes as I can before the New Year. I’m sad to say this is my last peppermint/eggnog/gingerbread inspired recipe of the year…so the wheels are already turning for next year. Now, let’s make some peppermint sugar cookies!

Soft Peppermint Sugar Cookies | RevamperateIngredients (makes 12-15 cookies):

  • 1 cup butter, room temperature 
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 tbsp vanilla
  • 3/4 tsp peppermint extract 
  • 2 eggs
  • 4 cups + 2 tbsp flour
  • 1/4 tsp salt
  • 2 tsp baking powder

In one bowl, whisk together the flour, baking powder and salt and set aside. In the bowl of your mixer, beat the butter until smooth. Add the oil and sugars, mixing until smooth. Mix in the vanilla and peppermint extracts, then the eggs, beating well between each addition. Mix in the dry ingredients a little at a time until barely combined. Chill the dough for at least one hour.

Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat.

Once chilled, remove the dough from the fridge and roll into 1 1/2-inch balls. Place at least 1 inch apart on the lined baking sheet and press with the bottom of a cup to flatten. I did this to ensure they stayed flat but still very thick (not like a cut out cookie) and bake for about 10-12 minutes. Remove promptly from the oven even if they don’t look fully done yet. Do not overbake. If you wait to see brown, they won’t be as soft. Let cool completely before icing. 

Soft Peppermint Sugar Cookies | RevamperateFrosting ingredients:

  • 1/2 cup butter, room temperature 
  • 2 cups powdered sugar 
  • 1 tsp pure vanilla extract 
  • Crushed peppermint candy (topping)

Beat the butter until fluffy, about 2 minutes. Add the powdered sugar and mix until fully combined. Then mix in the vanilla extract and spread the frosting onto cooled cookies. 

Unwrap the peppermint candies, move to a ziplock bag and use a cup or rolling pin to crush into small pieces. Sprinkle over the cookies and enjoy! If you leave the cookies uncovered at room temperature for about an hour, you’ll notice that the frosting hardens enough to stack the cookies to properly store in an airtight container. 

Have a merry Christmas, everyone!