Lemon Sugar Cookies With Cream Cheese Chips

August 9, 2023August 9, 2023 ~ thecookiefilesblog ~ Leave a comment

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How are you guys doing?
Today we are bringing you guys a recipe for a sugar cookie.

Trivia time: do you know the difference between a sugar cookie and a “normal” cookie?
Sugar cookies don’t have brown sugar.

Anyways, back to the recipe. Plan this one ahead of time, because as with most cookies we have here, it’s ideal that you let the batter rest overnight.

With that in mind, let’s get to it.

You’re gonna need:
-Zester
-Oven
-Mixer
-Refrigerator
-Bowls
-Cookie scoop (2 Tbsp in size)

Ingredients:
-3/4 cup granulated sugar
-Zest of 1 lemon
-1/2 cup unsalted butter, at room temperature
-2 tsp lemon extract
-1 Tbps lemon juice
-1 large egg
-2 cups all-purpose flour
-1/2 tsp salt
-1/2 tsp baking soda
-1/4 tsp baking powder
-4 oz cream cheese chips (or white chocolate, if you can’t find them)

Instructions:
-In a bowl, combine the flour, salt, baking powder, and baking soda. Set aside
-In the mixing bowl, beat sugar, butter, zest, juice, and extract for a couple of minutes. With the mixer on low, add in the egg, beating again for a couple more minutes, until creamy. Don’t forget to scrape the sides halfway through.
-With the mixer still on low, gradually add in the dry mix, beating just enough so everything is combined. Turn off the mixer, scrape the sides with a spatula, and stir in the cream cheese chocolate chips.
-With the 2 Tbsp scoop, make little balls and set them in a container. Do not stack them up. Close the container (as you normally would, just making sure here…) and let them sit overnight in the refrigerator.
-Pre-heat your oven to 340°F. Set your cookies on a baking sheet covered with foil. Make sure there are at least 2 inches of a gap between them. Bake your cookies for about 13-15 minutes, or until the edges are (very) slightly tan.

That’s it!
See you guys soon! Until then, don’t forget to check out our Instagram!
Bye!

Soft Batch Banana Oatmeal Chocolate Chip Cookies

July 22, 2023 ~ thecookiefilesblog ~ Leave a comment

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How are you guys doing?
Today we are bringing you guys a soft oatmeal cookie. If you only like chewy oatmeal cookies, skip this one. One more thing: this recipe has to rest overnight, so plan ahead!
That being said, let’s get to it.

You’re gonna need:
-Baking sheets
-Foil
-Oven
-Food processor
-Bowls
-Spatulas
-2 Tbsp Cookie Scoop

Ingredients:
-1 1/2 cup all-purpose flour
-1 cup granulated sugar
-1 tsp salt
-1 1/2 tsp baking soda
-1 tsp cinnamon
-1/2 tsp nutmeg
-1/4 tsp ground cloves
-3/4 cup unsalted butter
-1 large egg
-225g (about 8oz) bananas
-2 cups quick oats
-1 cup dark chocolate chips
-1 cup chopped walnuts
-1/2 tsp banana extract (optional)

Instructions:
-In a bowl, combine flour, salt, baking soda, nutmeg, cinnamon, and cloves
-In a food processor, beat the butter, sugar, egg, banana, and extract, if you are using it. Beat this for about 2 minutes, or until you get a very smooth cream.
-With the food processor on slow, gradually add in the dry mix, beating just enough to combine.
-Pour this batter into a big bowl, and stir in the quick oats with a spatula. Make sure it’s well combined before you proceed with adding the walnuts, and the same goes for the chocolate.
-Let your dough sit in the refrigerator for at least 5 hours before continuing this recipe.
-With a 2 Tbsp scoop, make balls with your now refrigerated dough and let them rest for at least 12 more hours. Don’t stack them up.
-Bake your cookies in a preheated oven at 340°F for about 15 minutes. Remember that each oven works differently, and if your cookies are not the same size as ours, they will definitely bake at different times. That being said, keep an eye on them. If they start to tan on top, it’s time to get them out of the oven.
-Store them at room temperature, in an airtight container.

That’s all for today!
Don’t forget to follow us on Instagram!
See you guys again soon!

Biscoff cookies with cream cheese chocolate chips

June 5, 2023 ~ thecookiefilesblog ~ Leave a comment

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How are you guys doing today?
Do you like cookie butter? We sure do.
Don’t know what cookie butter is? Have you been living under a rock? Go to the store right away and get some. Actually, grab some Biscoff ice cream bars while you’re at it. Danish thinks that the milk chocolate one is better, my favorite is the white chocolate one. Either way, both are delicious. Anyways, going back to our cookies…

You’re gonna need:
-Oven
-Stand mixer
-Baking sheets
-Food processor
-Cookie scoop (2 Tbsp)
-Fridge (we’re gonna refrigerate these cookies overnight, so plan ahead!)

Ingredients for the cookies:
-1/2 cup Biscoff cookie butter (seriously, choose the Biscoff brand, don’t go skimping on this one)
-1/2 cup unsalted butter (room temperature)
-1/2 cup brown sugar (packed)
-1/2 cup granulated sugar
-1 large egg
-1 tsp cookie butter extract (if you can’t find it, you can replace it with vanilla extract, but obviously it won’t be the same)
-1/4 tsp salt
-1/4 tsp baking powder
-1/2 tsp baking soda
-1 cup + 2 Tbsp all-purpose flour
-2 Tbsp cornstarch
-1/2 cup finally ground Biscoff crumbs
-1/2 cup quick cooking oats
-3/4 cup cream cheese chocolate chips (if you can’t find these, you can replace them with white chocolate chips)

Instructions for the cookies:
-In the food processor, grind the biscoff cookies until very fine.
-In a bowl, combine flour, salt, oats, baking powder, baking soda, cornstarch, and the biscoff crumbs. Set aside.
-In the mixer bowl, beat butter, cookie butter, brown sugar, granulated sugar, and the cookie butter extract until creamy.
-Add in the egg and beat it for another couple of minutes. Slowly add in the dry ingredients, beating just enough to combine everything. Don’t forget to scrape the sides and finish combining everything with the spatula. Add in the chips and stir everything until very well combined with the spatula.
-With the cookie scoop (2 Tbsp size), scoop out the dough and roll it into balls with your hands. Store the little balls in a plastic container with a lid on and let them sit for at least about 24h in the refrigerator.
-Pre-heat your oven to 340ºF. Line your baking sheet with foil. Set your cookies on the baking sheet with at least a 2 inch gap between them.
-Bake your cookies for about 15 minutes.

There! That’s it 🙂
See you guys soon!

S’mores cookies

April 24, 2023 ~ thecookiefilesblog ~ Leave a comment

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Summer is coming (a bless for many, a curse for a few, including the agents). Along with the bugs and the heat, chocolate and marshmallows are paired up during the season for our famous American snack, s’mores.

But what if you don’t like the heat? Or the bugs? Or even going outside, even if it’s just out to your backyard?

Fear not. We have a summer snack for you. S’mores cookies.

Let’s get to it.

You’re gonna need:
-Stand mixer
-Refrigerator
-Oven
-Food processor (for making the graham cracker crumbs)
-3 Tbsp measuring scoop

Ingredients:
-1 cup unsalted butter, at room temperature (assuming your room is air conditioned or at least not hot enough to melt the butter, the joys of summer)
-1 1/2 cups brown sugar
-1/4 cup granulated sugar
-2 eggs
-2 tsp vanilla extract
-1 Tbsp light corn syrup
-2 1/2 cups all-purpose flour
-2 2/3 cups graham cracker crumbs (use your food processor to make these)
-2 tsp cornstarch
-1/2 tsp baking powder
-1 1/2 tsp baking soda
-1 tsp salt
-1 cup milk chocolate chips
-1 cup semi-sweet chocolate chips
-100g mini marshmallows

Instructions:
-In a bowl, combine the cornstarch, salt, flour, baking powder, baking soda, and graham cracker crumbs. Set aside.
-In the stand mixer bowl, beat butter and both sugars for about 3 minutes. Add in the eggs, corn syrup, and vanilla. Beat for another couple of minutes. Don’t forget to scrape the sides.
-With the mixer now on low, add your dry mix to the butter mix, little by little. Mix it just enough for the flour mix to be incorporated. Again, don’t forget to scrape the sides. Turn the mixer off and use a spatula to make sure everything is well combined.
-Manually, stir in the chocolate and marshmallows. You might have to use your hands for this step. Or the spatula. Whatever you think is best. Just make sure that those ingredients are mixed well into your cookie dough.
-Use your cookie scoop to make balls of cookie dough. Put the cookie dough balls in a container and let them refrigerate overnight.
-Bake your cookies at 340ºF, on a baking sheet lined with aluminum foil for about 17 minutes. When setting them on your baking sheet, give your cookies at least two inches of a gap so they can spread while baking.

That’s it!

See you guys soon!