I found a chocolate banana cookies recipe on Two Peas and Their Pod that looked delicious and was a great way to use up a ripe banana that nobody wanted to eat. The cookies were super easy to throw together, and my family loved the soft centers, crisp edges, and rich and decadent flavor.

Chocolate Banana Cookies

Ingredients:

• 1¼ cups flour
• ½ cup unsweetened cocoa
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup banana, mashed (1 ripe banana)
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, divided
• Flaky sea salt, for sprinkling on cookies

How to Make Chocolate Banana Cookies

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.

With a hand mixer, beat the melted butter, white sugar, and brown sugar in a large bowl until combined.

Add the mashed banana and mix until combined.

Add the egg yolk and vanilla and beat until creamy and smooth.

Add the dry ingredients and mix with a rubber spatula until combined–don’t overmix.

Stir in most of the chocolate chips.

Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie.

Roll into a ball and place on the prepared baking sheet, about 2 inches apart.

Gently flatten the tops of the cookies with the palm of your hand.

Place the cookies in the oven and bake for 8-10 minutes or until set but still soft in the center.

Remove from the oven and immediately press a few chocolate chips onto the tops of each cookie and sprinkle them with flaky sea salt.

Let the cookies cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack to cool completely. Serve with ice-cold milk (if desired) and enjoy.

Print

Chocolate Banana Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 18 Cookies +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand mixer

Ingredients

• 1¼ cups flour
• ½ cup unsweetened cocoa
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup unsalted butter melted and slightly cooled
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup banana mashed (1 ripe banana)
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips divided
• Flaky sea salt for sprinkling on cookies

Instructions

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.
• With a hand mixer, beat the melted butter, white sugar, and brown sugar in a large bowl until combined.
• Add the mashed banana and mix until combined.
• Add the egg yolk and vanilla and beat until creamy and smooth.
• Add the dry ingredients and mix with a rubber spatula until combined–don’t overmix.
• Stir in most of the chocolate chips.
• Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie.
• Roll into a ball and place on the prepared baking sheet, about 2 inches apart.
• Gently flatten the tops of the cookies with the palm of your hand.
• Place the cookies in the oven and bake for 8-10 minutes or until set but still soft in the center.
• Remove from the oven and immediately press a few chocolate chips onto the tops of each cookie and sprinkle them with flaky sea salt.
• Let the cookies cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack to cool completely. Serve with ice-cold milk (if desired) and enjoy.

I make biscotti often because my family enjoys eating them with our morning latte, afternoon tea, or as an evening treat. These double chocolate biscotti are rich, decadent, crunchy, and delicious!

 Double Chocolate Biscotti

Ingredients:

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups flour
• 1/2 cup cocoa powder
• 1¼ tsp baking powder
• ¼ tsp kosher salt
• 1 cup semi-sweet chocolate chips (you can use mini chips if desired)

Chocolate Drizzle:

• 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti, optional
• ½ tsp coconut oil

How to Make Double Chocolate Biscotti

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Make the biscotti dough by beating the butter, white sugar, and brown sugar in a large bowl with a hand mixer until creamy and well combined.

Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined.

Whisk together the flour, cocoa powder, baking powder, and salt, in a small bowl.

Gradually add the flour mixture to the butter mixture, stirring until completely combined.

Stir in semi-sweet chocolate chips.

Form the biscotti, using lightly floured hands, divide the dough into two equal pieces, and place on the prepared baking sheet.  Side Note: If the dough is too sticky, add 1-2 tbsp flour. 

Form dough into two separate logs approximately 10 inches long by 2 inches wide, spacing them at least 3 inches apart as biscotti will spread.

Bake the biscotti by placing the baking sheet into the oven and bake for 25-27 minutes, until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Cut the biscotti, once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.

Finish baking by returning them to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Print

 Double Chocolate Biscotti

Course Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 30 biscotti +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand mixer

Ingredients

• ½ cup unsalted butter softened to room temperature
• ½ cup white sugar
• ½ cup brown sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 1 ¾ cups flour
• ½ cup cocoa powder
• 1¼ tsp baking powder
• ¼ tsp kosher salt
• 1 cup semi-sweet chocolate chips you can use mini chips if desired

Chocolate Drizzle:

• 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional
• ½ tsp coconut oil

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Make the biscotti dough by beating the butter, white sugar, and brown sugar in a large bowl with a hand mixer until creamy and well combined.
• Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined.
• Whisk together the flour, cocoa powder, baking powder, and salt, in a small bowl.
• Gradually add the flour mixture to the butter mixture, stirring until completely combined.
• Stir in semi-sweet chocolate chips.
• Form the biscotti, using lightly floured hands, divide the dough into two equal pieces, and place on the prepared baking sheet.  Side Note: If the dough is too sticky, add 1-2 tbsp flour.
• Form dough into two separate logs approximately 10 inches long by 2 inches wide, spacing them at least 3 inches apart as biscotti will spread.
• Bake the biscotti by placing the baking sheet into the oven and bake for 25-27 minutes, until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Cut the biscotti, once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
• Finish baking by returning them to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
• Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

These easy-to-make pumpkin oatmeal chocolate chip cookies are the perfect fall treat! I found this easy recipe on Sally’s Baking Addiction and knew my family would love these spiced cookies and I was right. Baking these cookies was a great rainy day activity, made my house smell delicious while they baked, and tasted fantastic.

Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients:

• 2 cups + 1 tbsp flour
• 1½ cups old-fashioned oats
• 2¼ tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground allspice
• ¼ tsp ground clove
• 1 cup (16 tbsp-2 sticks) unsalted butter, melted and slightly cooled
• ¾ cup pumpkin puree (NOT pumpkin pie filling), (**Spoon pumpkin puree onto a few paper towels and blot to remove as much moisture as possible)
• ¾ cup brown sugar
• ½ cup white sugar
• 3 tbsp pure maple syrup
• 1 egg yolk, room temperature
• 2 tsp pure vanilla extract
• 1½ cups semi-sweet chocolate chips

How to Make Pumpkin Oatmeal Chocolate Chip Cookies

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Whisk the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and clove together in a large bowl; set aside.

In a large bowl, whisk the melted butter, blotted pumpkin, brown sugar, white sugar, maple syrup, egg yolk, and vanilla extract together until combined.   Side Note: Don’t skip blotting the pumpkin puree as this will help produce a less cakey cookie. Less moisture is a good thing in these cookies. 

Gradually mix the dry ingredients into the pumpkin mixture together until completely combined. Fold in all but 1/4 cup of the chocolate chips.

Scoop cookie dough, about 1 1/2 tbsp of dough per cookie, and place 3 inches apart on the prepared baking sheets. Flatten slightly with a spatula or your hand.

Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and immediately place a few of the remaining chocolate chips on top of each warm cookie (this makes them look prettier!).

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container. Enjoy!

Print

Pumpkin Oatmeal Chocolate Chip Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 3 dozen cookies

Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Baking Sheet

Ingredients

• 2 cups + 1 tbsp flour
• 1½ cups old-fashioned oats
• 2¼ tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground allspice
• ¼ tsp ground clove
• 1 cup 16 tbsp-2 sticks unsalted butter, melted and slightly cooled
• ¾ cup pumpkin puree NOT pumpkin pie filling, (**Spoon pumpkin puree onto a few paper towels and blot to remove as much moisture as possible)
• ¾ cup brown sugar
• ½ cup white sugar
• 3 tbsp pure maple syrup
• 1 egg yolk room temperature
• 2 tsp pure vanilla extract
• 1½ cups semi-sweet chocolate chips, divided ½¼¾

Instructions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• Whisk the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and clove together in a large bowl; set aside.
• In a large bowl, whisk the melted butter, blotted pumpkin, brown sugar, white sugar, maple syrup, egg yolk, and vanilla extract together until combined.   

  Side Note: Don't skip blotting the pumpkin puree as this will help produce a less cakey cookie. Less moisture is a good thing in these cookies.
• Gradually mix the dry ingredients into the pumpkin mixture together until completely combined. Fold in all but 1/4 cup of the chocolate chips.
• Scoop cookie dough, about 1 1/2 tbsp of dough per cookie, and place 3 inches apart on the prepared baking sheets. Flatten slightly with a spatula or your hand.
• Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and immediately place a few of the remaining chocolate chips on top of each warm cookie (this makes them look prettier!).
• Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Store in an airtight container. Enjoy!

Oh boy! These little beauties are addictive so be warned! I recently had a craving for simple sugar cookies but then stumbled upon this easy recipe for brown butter sugar cookies on Two Peas and Their Pod and had to make them instead! The tasty cookies were easy to make and my whole family loved them.

Brown Butter Sugar Cookies

Ingredients:

• 1 cup unsalted butter, cut into tablespoon pieces
• 2½ cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1¾ cups white sugar
• 2 large eggs, room temperature
• 1 tbsp pure vanilla extract
• ⅓ cup white sugar, for rolling cookies in

How to Make Brown Butter Sugar Cookies

Brown the butter by placing it in a medium saucepan over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes, but will start to burn quickly so keep an eye on it! Scrape the browned butter into a bowl and place in the refrigerator until the butter sets up, to be soft (not solid), approximately 35-45 minutes.

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

Make the cookie dough, by whisking the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

Using a hand mixer (or stand mixer), beat the browned butter and 1 3/4 cups of sugar in a large bowl, until fluffy, scraping down the sides occasionally.

Add the eggs and vanilla extract; beat until creamy and well combined.

Stir in the dry ingredients until just combined.

Roll the cookies in sugar, by putting the remaining 1/3 cup of sugar in a small bowl. Using a 1 1/2 tablespoon scoop, form the dough into balls. Roll each ball in the sugar until evenly coated then place on the prepared baking sheet, about 2 inches apart.

Bake the cookies in the oven for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack.  Side Note: Don’t overbake or the cookies won’t be soft and chewy.

Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely. Serve and enjoy.

Print

Brown Butter Sugar Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling the brown butter: 30 minutes minutes

Total Time 50 minutes minutes

Servings 30 Cookies +/-

Author Pam - For the Love of Cooking / Original by Two Peas and Their Pod

Equipment

• Medium Saucepan
• Baking Sheet
• Hand Mixer or Stand Mixer

Ingredients

• 1 cup unsalted butter cut into tablespoon pieces
• 2½ cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1¾ cups white sugar
• 2 large eggs room temperature
• 1 tbsp pure vanilla extract
• ⅓ cup white sugar for rolling cookies in

Instructions

• Brown the butter by placing it in a medium saucepan over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes, but it can start to burn quickly so keep an eye on it! Scrape the browned butter into a bowl and place in the refrigerator until the butter sets up to be soft (not solid), approximately 35-45 minutes.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Make the cookie dough, by whisking the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
• Using a hand mixer (or stand mixer), beat the browned butter and 1 3/4 cups of sugar in a large bowl, until fluffy, scraping down the sides occasionally.
• Add the eggs and vanilla extract; beat until creamy and well combined.
• Stir in the dry ingredients until just combined.
• Roll the cookies in sugar, by putting the remaining 1/4 cup of sugar in a small bowl. Using a 1½ tablespoon scoop, form the dough into balls. Roll each ball in the sugar until evenly coated then place on the prepared baking sheet, about 2 inches apart.
• Bake the cookies in the oven for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack.  Side Note: Don’t overbake or the cookies won’t be soft and chewy.
• Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely. Serve and enjoy.

My whole family loves biscotti and coconut so I finally combined the two and made these deliciously crunchy toasted coconut biscotti. They were fun to make, smelled terrific while baking, and made my entire family happy. Dipping these tasty toasted coconut biscotti in coffee or tea makes them extra special.

Toasted Coconut Biscotti

Biscotti Ingredients:

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup brown sugar, packed
• 1/2 cup white sugar
• 2 large eggs, room temperature
• 2 tsp coconut extract
• 3/4 tsp vanilla extract
• 2 1/4 cups flour
• 1 1/4 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup sweetened shredded coconut

Other Ingredients:

• 1/2 cup sweetened shredded coconut, toasted
• 6 oz white chocolate melting wafers
• 1/4 tsp coconut oil

How to Make Toasted Coconut Biscotti

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

Make the biscotti by using a hand mixer to beat the butter, brown sugar, and white sugar together until creamy. Beat in the eggs, one at a time, along with the coconut extract and vanilla extract until creamy and smooth.

Whisk the flour, baking powder, and salt together in a small bowl.

Gradually add the flour mixture to the egg mixture until just combined.

Add the shredded coconut and mix until combined.

Divide the dough equally in two and place each half on the baking sheet. Shape each half into an 8-9-inch long slab about 1/2-inch thick. Side Note: The dough will be sticky.

Bake the biscotti for 20 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.

Return to the oven to bake for 8 minutes.

Carefully turn the biscotti over and continue to bake for 8 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Toast the coconut by placing the remaining 1/2 cup of coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/4 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Dip the biscotti by dipping one end of each biscotti into the melted white chocolate then immediately sprinkle the top with the toasted coconut before the white chocolate dries.

Place them on a parchment-lined baking sheet.

Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Print

Toasted Coconut Biscotti

Course Breakfast, Dessert

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24 biscotti +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand mixer

Ingredients

Biscotti Ingredients:

• ½ cup unsalted butter softened to room temperature
• ½ cup brown sugar packed
• ½ cup white sugar
• 2 large eggs room temperature
• 2 tsp coconut extract
• ¾ tsp vanilla extract
• 2 ¼ cups flour
• 1 ¼ tsp baking powder
• ½ tsp kosher salt
• ½ cup sweetened shredded coconut

Other Ingredients:

• ½ cup sweetened shredded coconut toasted
• 6 oz white chocolate melting wafers
• ¼ tsp coconut oil

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Make the biscotti by using a hand mixer to beat the butter, brown sugar, and white sugar together until creamy. Beat in the eggs, one at a time, along with the coconut extract and vanilla extract until creamy and smooth.
• Whisk the flour, baking powder, and salt together in a small bowl.
• Gradually add the flour mixture to the egg mixture until just combined.
• Add the shredded coconut and mix until combined.
• Divide the dough equally in two and place each half on the baking sheet. Shape each half into an 8-9-inch long slab about 1/2-inch thick. Side Note: The dough will be sticky.
• Bake the biscotti for 20 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Once they have cooled enough to handle, cut each slab into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
• Return to the oven to bake for 8 minutes.
• Carefully turn the biscotti over and continue to bake for 8 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Toast the coconut by placing the remaining 1/2 cup of coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.
• Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/4 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Dip the biscotti by dipping one end of each biscotti into the melted white chocolate then immediately sprinkle the top with the toasted coconut before the white chocolate dries.
• Place them on a parchment-lined baking sheet.
• Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

My family loves dunking biscotti in our morning lattes, hot chocolate, or tea so I try to make them often. I recently found an easy brown butter pecan biscotti recipe on Barley & Sage that I couldn’t wait to make because it had brown butter! We love brown butter anything and these delicious biscotti were no exception! These tasty treats are easy to make and so delicious.

Brown Butter Pecan Biscotti

Ingredients:

• ½ cup unsalted butter
• ½ cup white sugar
• ½ cup brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 ¼ cups flour
• 1¼ tsp baking powder
• ¼ tsp kosher salt
• ½ cup candied toasted pecans
• 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti, optional
• ½ tsp coconut oil

How to Make Brown Butter Pecan Biscotti

Make the brown butter by melting 1 stick of unsalted butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown. This process only takes about 5 minutes and the turn happens quickly. Immediately remove the pan from the heat and allow it to cool for a few minutes. Pour the brown butter & and all of the brown bits into a large mixing bowl and set aside to cool to room temperature.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Make the biscotti dough by beating the brown butter, white sugar, and brown sugar in a large bowl with a hand mixer until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond extract and beat until combined.

Whisk together the flour, baking powder, and salt, in a small bowl.

Gradually add the flour mixture to the butter mixture, stirring until completely combined.

Stir in candied toasted pecans.

Form the biscotti, using lightly floured hands, divide the dough into two equal pieces, and place on the prepared baking sheet. Form dough into two separate logs approximately 10 inches long by 2 inches wide, and be sure to space them at least 3 inches apart as biscotti will spread.

Bake the biscotti by placing the baking sheet into the oven and bake for 25-27 minutes, until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Cut the biscotti, once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.

Finish baking by returning them to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Print

Brown Butter Pecan Biscotti 

Course Dessert

Cuisine Italian

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand Mixer or Stand Mixer

Ingredients

• ½ cup unsalted butter
• ½ cup white sugar
• ½ cup brown sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 ¼ cups flour
• 1¼ tsp baking powder
• ¼ tsp kosher salt
• ½ cup candied toasted pecans
• 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional
• ½ tsp coconut oil

Instructions

• Make the brown butter by melting 1 stick of unsalted butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown. This process only takes about 5 minutes and the turn happens quickly. Immediately remove the pan from the heat and allow it to cool for a few minutes. Pour the brown butter & and all of the brown bits into a large mixing bowl and set aside to cool to room temperature.
• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Make the biscotti dough by beating the brown butter, white sugar, and brown sugar in a large bowl with a hand mixer until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond extract and beat until combined.
• Whisk together the flour, baking powder, and salt, in a small bowl.
• Gradually add the flour mixture to the butter mixture, stirring until completely combined.
• Stir in candied toasted pecans.
• Form the biscotti by using lightly floured hands, divide the dough into two equal pieces, and place on the prepared baking sheet. Form dough into two separate logs approximately 10 inches long by 2 inches wide, and be sure to space them at least 3 inches apart as biscotti will spread.
• Bake the biscotti by placing the baking sheet into the oven and bake for 25-27 minutes, until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Cut the biscotti, once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
• Finish baking by returning them to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
• Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

I’ve never made cookies with cream cheese so I was intrigued when I saw a recipe for chocolate dipped coconut cookies on A Spicy Perspective. I wasn’t sure how they would turn out but they ended up very soft and tender with lots of coconut flavor. I thought these tasty cookies were fun to make and my kids and husband all thought they were delicious.

Chocolate Dipped Coconut Cookies

Cookie Ingredients:

• 1 1/2 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup light brown sugar
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup cream cheese,  softened to room temperature
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups shredded sweetened coconut

For Dipping:

• 1 cup dark chocolate melting wafers
• 1 tsp coconut oil
• 1/2 cup shredded sweetened coconut

How to Make Chocolate Dipped Coconut Cookies

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

Combine the flour, baking powder, and salt in a small bowl; mix well.

Using a hand mixer or stand mixer, beat the brown sugar, butter, and cream cheese together until creamy and light, 2-3 minutes.

Add in the egg and vanilla extract and beat until creamy and smooth.

Gradually add in the flour mixture and mix until combined.

Add the coconut and mix until combined.

Scoop or spoon 2 tablespoon sized balls of cookie dough and place them 2 inches apart on the baking sheet.

Use your palm to flatten each cookie into 1/2 inch discs.  Side Note: The dough will be soft and sticky.

Bake in the oven for 9-11 minutes, or until golden around the edges. Remove from the oven to cool on the baking sheet for 5 minutes before moving to a wire rack to completely cool.

To dip the cookies, prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Meanwhile, toast the coconut in a small skillet over medium heat for a few minutes, stirring frequently, until golden and toasted.

Dip half of each cookie into the melted chocolate and place them on a parchment-lined baking sheet. Immediately sprinkle the top of the melted chocolate with some toasted coconut.

Allow them to dry completely. Store in an airtight container. Enjoy.

Print

Chocolate Dipped Coconut Cookies

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 24 cookies

Author Pam - For the Love of Cooking / Original by A Spicy Perspective

Equipment

• Baking Sheet
• Hand Mixer or Stand Mixer
• Small skillet

Ingredients

Cookie Ingredients:

• 1 ½ cup flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup light brown sugar
• ½ cup unsalted butter softened to room temperature
• ½ cup cream cheese softened to room temperature
• 1 large egg room temperature
• 1 tsp vanilla extract
• 1 ½ cups shredded sweetened coconut

For Dipping:

• 1 cup dark chocolate melting wafers
• 1 tsp coconut oil
• ½ cup shredded sweetened coconut

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, and salt in a small bowl; mix well.
• Using a hand mixer or stand mixer, beat the brown sugar, butter, and cream cheese together until creamy and light, 2-3 minutes.
• Add in the egg and vanilla extract and beat until creamy and smooth.
• Gradually add in the flour mixture and mix until combined.
• Add the coconut and mix until combined.
• Scoop or spoon 2 tablespoon sized balls of cookie dough and place them 2 inches apart on the baking sheet.
• Use your palm to flatten each cookie into 1/2 inch discs.  Side Note: The dough will be soft and sticky.
• Bake in the oven for 9-11 minutes, or until golden around the edges. Remove from the oven to cool on the baking sheet for 5 minutes before moving to a wire rack to completely cool.
• To dip the cookies, prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
• Meanwhile, toast the coconut in a small skillet over medium heat for a few minutes, stirring frequently, until golden and toasted.
• Dip half of each cookie into the melted chocolate and place them on a parchment-lined baking sheet. Immediately sprinkle the top of the melted chocolate with some toasted coconut.
• Allow them to dry completely. Store in an airtight container. Enjoy.

I stumbled upon this tasty treat on The Country Cook for a glazed mini pie crust cinnamon rolls recipe that looked tasty. They were fun to make, and smelled fantastic while they baked but turned out to be more like cinnamon roll pie crust cookies than an actual cinnamon roll. Regardless, we all enjoyed these glazed pie crust cookies, and they made being stuck at home with snow & freezing rain, a little more bearable.

Glazed Pie Crust Cookies

Cookies:

• 2 store-bought pie crusts (allow them to warm up on the counter for a few minutes prior to unrolling)
• 4 tbsp melted salted butter
• brown sugar
• 1 1/2 tsp ground cinnamon

Glaze:

• 1 cup powdered sugar
• 1-2 tbsp milk, to taste
• 1/2 tsp vanilla extract

How to Make Glazed Pie Crust Cookies

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

Make the cookies by unrolling the pie crust and place it on a large cutting board. Brush the pie crust with half of the melted butter.

Combine the brown sugar and cinnamon in a small bowl until very well combined.

Sprinkle half of the brown sugar & cinnamon mixture evenly over the buttered pie crust, leaving 1/2-inch border along half of the pie crust edge facing away from you.

Start tightly rolling the crust over the filling, when you come to the end, press the seams together very well.

Cut into 1/2-inch pieces, discarding the end pieces, if desired. Place the mini pie crust cookies, cut side up, on the prepared baking sheet.

Bake the cookies by placing them into the oven and bake for 15-18 minutes, until lightly golden brown.

Allow to cool for 5 minutes on the baking sheet then move to a wire rack to cool completely.

Meanwhile, repeat the process with the remaining pie crust, butte, and brown sugar & cinnamon mixture.

Make the glaze by combining the powdered sugar, milk, and vanilla together in a bowl; mix until smooth & creamy.

Once the cookies have completely cooled, drizzle them with the glaze and serve. Enjoy.

Print

Glazed Pie Crust Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 20

Author Pam - For the Love of Cooking / Original by The Country Cook

Equipment

• Baking Sheet

Ingredients

Cookies:

• 2 store-bought pie crusts allow them to warm up on the counter for a few minutes prior to unrolling
• 4 tbsp salted butter, melted
• brown sugar
• 1 ½ tsp ground cinnamon

Glaze:

• 1 cup powdered sugar
• 1-2 tbsp milk to taste
• ½ tsp vanilla extract

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Make the cookies by unrolling the pie crust and place it on a large cutting board. Brush the pie crust with half of the melted butter.
• Combine the brown sugar and cinnamon in a small bowl until very well combined.
• Sprinkle half of the brown sugar & cinnamon mixture evenly over the buttered pie crust, leaving 1/2-inch border along half of the pie crust edge facing away from you.
• Start tightly rolling the crust over the filling, when you come to the end, press the seams together very well.
• Cut into 1/2-inch pieces, discarding the end pieces, if desired. Place the mini pie crust cookies, cut side up, on the prepared baking sheet.
• Bake the cookies by placing them into the oven to bake for 15-18 minutes, until lightly golden brown.
• Allow to cool for 5 minutes on the baking sheet then move to a wire rack to cool completely.
• Meanwhile, repeat the process with the remaining pie crust, butte, and brown sugar & cinnamon mixture.
• Make the glaze by combining the powdered sugar, milk, and vanilla together in a bowl; mix until smooth & creamy.
• Once the cookies have completely cooled, drizzle them with the glaze and serve. Enjoy.

Be careful! These peppermint white chocolate cookies are very addictive! I found a recipe for these decadent treats on Sally’s Baking Addiction and I’m so glad I did. The crisp edges, soft centers, and chewy texture along with the tasty bits of white chocolate and crushed candy canes make these cookies pretty irresistible. I know what treat I’ll be making for Santa this year and I think he’ll love them!

Peppermint White Chocolate Cookies

Ingredients:

• 2 cups flour (spoon & leveled)
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 12 tbsp unsalted butter, softened to room temperature
• 1/2 cup light brown sugar, packed
• 1/2 cup white sugar
• 1 large egg, at room temperature
• 1 1/2 tsp vanilla extract
• 3/4 tsp peppermint extract
• 3/4 cup white chocolate chips
• 1/2 cup peppermint candy canes, crushed (5 candy canes)

How to Make Peppermint White Chocolate Cookies

Combine the flour, cornstarch, baking soda, and salt together in a medium bowl; mix until well combined.

With a hand mixer, beat the butter for 1 minute until creamy and smooth.

Add the brown and white sugars and beat for another 1 minute until lighter in color.

Add the egg, vanilla extract, and peppermint extract and beat until well combined.

Gradually add the flour mixture until combined. Side Note: The dough will be thick.

Mix in most of the white chocolate chips and most of the crushed candy canes. Side Note: To make the cookies extra pretty, save a little bit of white chips and crushed candy cane to decorate the cookies right when they come out of the oven, if desired. 

Place the dough into the refrigerator for at least 2 hours and up to 2-3 days.  Side Note: The cookies will spread if the dough is not chilled for at least 2 hours. 

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

Scoop tablespoon sized balls, and place them on the prepared baking sheet 2 inches apart.

Bake for 9-11 minutes, or until the cookies are golden brown and crisp around the edges.

Remove from the oven and immediately sprinkle the remaining white chocolate chips and crushed candy canes on each cookie, if desired. Allow them to cool for 10 minutes before moving them to a wire cooling rack. Enjoy.

Print

Peppermint White Chocolate Cookies

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerating Time: 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Hand Mixer or Stand Mixer
• Baking Sheet

Ingredients

• 2 cups flour spoon & leveled
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ tsp salt
• 12 tbsp unsalted butter softened to room temperature
• ½ cup light brown sugar packed
• ½ cup white sugar
• 1 large egg at room temperature
• 1 ½ tsp vanilla extract
• ¾ tsp peppermint extract
• ¾ cup white chocolate chips
• ½ cup peppermint candy canes crushed (5 candy canes)

Instructions

• Combine the flour, cornstarch, baking soda, and salt together in a medium bowl; mix until well combined.
• With a hand mixer, beat the butter for 1 minute until creamy and smooth.
• Add the brown and white sugars and beat for another 1 minute until lighter in color.
• Add the egg, vanilla extract, and peppermint extract and beat until well combined.
• Gradually add the flour mixture until combined. Side Note: The dough will be thick.
• Mix in most of the white chocolate chips and most of the crushed candy canes. Side Note: To make the cookies extra pretty, save a little bit of white chips and crushed candy cane to decorate the cookies right when they come out of the oven, if desired.
• Place the dough into the refrigerator for at least 2 hours and up to 2-3 days.  Side Note: The cookies will spread if the dough is not chilled for at least 2 hours.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Scoop tablespoon sized balls, and place them on the prepared baking sheet 2 inches apart.
• Bake for 9-11 minutes, or until the cookies are golden brown and crisp around the edges.
• Remove from the oven and immediately sprinkle the remaining white chocolate chips and crushed candy canes on each cookie, if desired.
• Allow them to cool for 10 minutes before moving them to a wire cooling rack. Enjoy.

My family loves, loves, loves biscotti and it doesn’t matter if it’s chocolate, vanilla, pumpkin, or gingerbread. I recently stumbled upon an easy chocolate chip almond biscotti recipe on Sugar, Spun, Run that sounded tasty so I decided to make them. The biscotti turned out delicious and I really liked that they used butter in this recipe instead of oil. My whole family think these biscotti are really tasty and they are disappearing very quickly!

Chocolate Chip Almond Biscotti

Ingredients:

• 10 tbsp unsalted butter, softened to room temperature
• 1 ⅓ cups sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 3 ¼ cups flour
• 1 tbsp baking powder
• ¾ tsp table salt
• ⅔ cup slivered almonds
• ⅔ cup mini chocolate chips
• 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti, optional
• ½ tsp coconut oil

How to Make Chocolate Chip Almond Biscotti

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Beat together butter and sugar with a hand mixer until creamy and well combined. Add the vanilla and the eggs, one at a time, beating well after each addition.

In a separate, bowl, whisk together the flour, baking powder, and salt.

Gradually add flour mixture into butter mixture, stirring until completely combined.

Stir in the mini chocolate chips and sliced almonds.

Using lightly floured hands, divide the dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 9-11-inches long by 2-3-inches wide, and be sure to space them at least 3-inches apart as biscotti will spread.

Place into the oven and bake for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.

Return to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Print

Chocolate Chip Almond Biscotti

Course Dessert

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 43 minutes minutes

Cooling Time: 10 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 22 - 24

Author Pam - For the Love of Cooking / Original by Sugar, Spun, Run

Equipment

• Baking Sheet
• Hand Mixer or Stand Mixer

Ingredients

Chocolate Chip Almond Biscotti:

• 10 tbsp unsalted butter softened to room temperature
• 1 ⅓ cups sugar
• 3 large eggs room temperature
• 2 tsp vanilla extract
• 3 ¼ cups flour
• 1 tbsp baking powder
• ¾ tsp table salt
• ⅔ cup slivered almonds
• ⅔ cup mini chocolate chips

Chocolate Glaze:

• ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional
• ½ tsp coconut oil

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Prepare the biscotti by beating together butter and sugar with a hand mixer until creamy and well combined. Add the vanilla and the eggs, one at a time, beating well after each addition.
• In a separate, bowl, whisk together the flour, baking powder, and salt.
• Gradually add flour mixture into butter mixture, stirring until completely combined.
• Stir in the mini chocolate chips and sliced almonds.
• Using lightly floured hands, divide the dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 9-11-inches long by 2-3-inches wide, and be sure to space them at least 3-inches apart as biscotti will spread.
• Place into the oven and bake for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
• Return to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
• Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired. 
• Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!