Cookies Archives - Jessie Bakes Cakes

Pecan Cinnamon Roll Cookies

June 22, 2020June 22, 2020by JessieLeave a Comment

These Pecan Cinnamon Roll Cookies drizzled with cream cheese frosting are super soft, super chewy and SUPER delicious.

Pecans. Cinnamon. Soft-baked cookies. Cream cheese frosting. Now that is the ultimate flavour combination. This has to be my new all-time-favourite cookie recipe!

How to make Pecan Cinnamon Roll cookies

There are 3 parts to this recipe, each one is really quick and easy to make.

1. Start with the cookie dough – you’ll start by making my go-to cookie dough recipe but with a few additions. For these cookies you’ll add ground cinnamon which gives the dough a lovely sweet and spicy flavour, and you’ll also add some chopped pecans, which pair so well with cinnamon and add crunch throughout the cookies.

2. Roll the cookies in cinnamon sugar – Just before the cookies go in the oven, you’ll roll them in cinnamon sugar. Made by mixing light brown sugar with ground cinnamon, this extra step will give the cookies a gorgeous crinkly top and a sweet sugary coating.

3. Decorate with a drizzle of cream cheese frosting – just like classic cinnamon rolls are finished with a coating of icing, these cookies are finished with a drizzle of cream cheese frosting. You can either pipe the frosting over the cookies or use a teaspoon to drizzle it across. This step really is the icing on the cake…or cookie in this case!

Other cookie recipes to try

Once you’ve mastered these cookies be sure to give another a go. Here are a few of my favourite recipes:

Pecan Cinnamon Roll Cookie recipe (makes 12)

Ingredients

For the cookies:
160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
1 + ½ teaspoons cinnamon
250g self-raising flour
100g whole pecans

For the cinnamon sugar:
1 teaspoon cinnamon
30g light brown sugar

For the cream cheese frosting:
75g icing sugar
35g unsalted butter, soft at room temperature
35g full-fat Philadelphia cream cheese, cold from the fridge

Method

Start by making the cookie dough.

Melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the light brown sugar and caster sugar, and mix together. Add the vanilla extract, whole egg and egg yolk and mix together.

In a separate bowl whisk together the flour and cinnamon in a bowl. Add to the wet ingredients and fold together until the mixture forms a dough.

Roughly chop the pecans, add them to the bowl and fold into the cookie dough. Cover the bowl with clingfilm and put it in the fridge to chill for a minimum of 4 hours, or overnight for best results.

Bake the cookies.

Preheat oven to 180°C and line two baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Make the cinnamon sugar by mixing together the light brown sugar and cinnamon in a small bowl.

Take a heaped tablespoon of cookie dough, roll it into a ball and then roll it in the cinnamon sugar. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I had 4 cookies on each baking tray and baked them in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Now make the cream cheese frosting.

Beat the butter until really soft and pale in colour. Sift in the icing sugar and beat until smooth and creamy. Add the cream cheese and gently fold into the mixture until just combined. Be careful not to over-mix, as it can quickly become runny.

Time to decorate!

Transfer the cream cheese frosting to a piping bag fitted with a small round nozzle. Pipe the cream cheese frosting over the cookies in a zig-zag motion. Alternatively, you can use a teaspoon to drizzle it on top.

Store the cookies in an airtight container for up to 1 day, or in the fridge for up to 3 days.

Nutella Lava Cookies

June 8, 2020July 21, 2020by JessieLeave a Comment

Golden, chewy, monster-sized cookies with a molten Nutella middle – these Nutella Lava Cookies are absolute heaven!

Here’s why you’ll LOVE these Nutella Lava Cookies:

They are NOT on the small size, in fact, they are pretty enormous! The recipe will make 8 cookies in total.
They have a crispy golden edge and a chewy, soft-baked centre.
When you break the cookie open, the middle oozes molten liquid Nutella.
They are dotted with chocolate chips for an extra chocolatey hit in every bite.

Making the Nutella middles

The recipe starts by making the Nutella “middles”. Heaped teaspoons of Nutella are dolloped on a baking tray and then popped in the freezer to firm up.

The freezer!? Yes, you read that correctly. It may sound strange but freezing the Nutella will make sure the middle is super gooey and molten. Otherwise, the Nutella becomes too hot, starts to cook in the oven and will result in a firm Nutella centre.

Shaping the Nutella lava cookies

Once the cookie dough has chilled for 3 hours, it’s time to assemble and shape the cookies. You’ll take a heaped tablespoon of cookie dough, flatten it in the palm of your hand and place a frozen Nutella lump in the middle. Using another tablespoon of cookie dough, you’ll conceal the Nutella middle, roll the cookie into a ball and press a handful of chocolate chips in the top.

Baking the cookies

The cookies only take 12-14 minutes to bake. They will spread out and double in size in the oven, so remember to leave plenty of space between the cookies on the baking tray. As an indication, I only had 3 cookies on each baking tray.

Once the cookies are out of the oven, do your very best to resist them for at least 10 minutes. This will give them time to cool slightly, improving the texture and flavour.

The wait is finally over. Tuck in and enjoy!

Nutella lava cookie recipe (makes 8 large cookies)

Ingredients

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
8 heaped teaspoons of Nutella (roughly a 200g jar)
20g chocolate chips

Method

Start by making the Nutella middles.

Line a baking tray with greaseproof paper. Dollop 8 heaped teaspoons of Nutella onto the baking tray, leaving space between each, and put in the freezer to firm up.

Meanwhile, make the cookie dough.

Melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Fold the flour into the mixture until it forms a cookie dough. Cover with clingfilm and put in the fridge for at least 3 hours to chill.

Assemble the cookies.

Preheat oven to 180°C and line two baking trays with greaseproof paper. Take the Nutella middles out of the freezer and the cookie dough out of the fridge.

Take a heaped tablespoon of cookie dough, flatten in the palm of your hand and place a frozen Nutella lump in the middle. Now take another heaped tablespoon of cookie dough and wrap around the Nutella so that it’s completely covered and concealed. Place on the baking tray and press a handful of chocolate chips into the top of the cookie ball.

Repeat for the remaining 7 cookies. Remember to leave space between each cookie ball so they have room to spread out. I baked mine in batches with 3 cookies on each baking tray.

Bake the cookies.

Bake for 12-14 minutes, until the cookies are golden brown on the edges and lightly browned in the middle but still soft. Cool for 10 minutes on the baking tray, then transfer to a cooling rack.

Cookie recipe inspiration

M&M chocolate chip cookies

Chocolate bar cookies

Creme Egg cookie cups

M&M Chocolate Chip Cookies

May 28, 2020June 18, 2020by JessieLeave a Comment

Chewy on the outside and gooey in the middle, these M&M chocolate chip cookies are dangerously delicious.

Made using a chocolate flavoured cookie dough, dark chocolate chips and chocolate M&M’s, these cookies are perfect for chocolate lovers and are so so moreish. I’ll admit I did eat three in one day, but I do have to taste test!

Baking M&M Chocolate Chip Cookies is easy!

The recipe starts by making a simple chocolate cookie dough. It uses the same ingredients as my go-to cookie dough recipe, but some of the flour is subbed with cocoa powder. All the other steps in the recipe still apply:

Melt the butter for extra chewiness
Use a mix of light and brown sugar to give the cookies a chewy edge and gooey middle
Add an extra egg yolk for increased richness

Once the dough is made, dark chocolate chips (you can swap for milk chocolate if you prefer) and M&M’s are folded into the dough. Then it’s straight in the fridge to chill for at least 4 hours or even better overnight, and yes chilling is a MUST!

Once you’ve painstakingly been clock watching and the chill time is up, it’s time to roll the dough into balls, press a few more M&M’s on top and bake in the oven. Although the chill time can take a while, the baking time is real quick – 10-14 minutes at tops!

The baking time all depends on your oven temperature as everyone’s is different, but I would always set the oven to 180°C and initially set your timer to 10 minutes. The outer edge should be firm and darker in colour, and the middle still soft but not wet. The cookies will continue to cook as they cool out of the oven, so it’s always best to take them out a little under-baked. Give them 5-10 minutes to cool and then you’re free to enjoy your M&M chocolate chip cookies!

More cookie recipes you’ll love

Ingredients (makes 12 cookies)

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
175g self-raising flour
75g cocoa powder
100g dark/milk chocolate chips
100g M&M’s

Method

Start by making the cookie dough.

Add the self-raising flour and cocoa powder to a bowl and stir through until combined.

In a separate bowl, melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the two sugars and mix together. Add the vanilla extract, whole egg and egg yolk and mix. Now add the dry ingredients and fold together until the mixture forms a dough.

Add the chocolate chips and M&M’s (saving a handful of each for later) and fold together. Cover the bowl with clingfilm and chill for a minimum of 4 hours, or overnight for best results.

Time to bake!

Preheat oven to 180°C and line two large baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Take a heaped tablespoon of cookie dough and use your hands to it into a ball. Place on the baking tray. Push the leftover chocolate chips and M&M’s into the top of the cookie ball.

Repeat this step until all the cookie dough has been used up. Leave about 5-8cm between each cookie so they have enough room to spread out. You may have to bake the cookies in batches.

Bake for 10-12 minutes, until the cookies have firmed up around the edge but the middle is still soft. Cool for 10 minutes on the baking tray, before transferring to a cooling rack.

Store the cookies in an airtight container for up to 3 days, or wrap in clingfilm and foil and freeze for up to 1 month.

Chocolate Bar Cookies

April 22, 2020June 18, 2020by Jessie1 Comment

Golden on the edges and chewy in the middle, these soft baked Chocolate Bar Cookies are made using Cadbury’s Heroes. Chunks of Double Decker, Fudge, Creme Egg, Dairy Milk, Eclairs, Twirl, Wispa, Crunchie and Dairy Milk Caramel are dotted throughout the cookies. There’s a surprise in every bite!

The cookies are made using my go-to cookie dough recipe. Melted butter, an extra egg yolk and a mix of brown and white sugar are what gives these cookies their chewy texture. Chilling the cookie dough before baking is also super important. Although it can be painful waiting for the dough to chill, this is a step you don’t want to skip. Chilling the dough stops the cookies from spreading out too much when in the oven. We want thick, chewy cookies not thin and crispy pancakes!

Ingredients (makes 12 large chocolate bar cookies)

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
200g Cadbury’s Heroes

Method

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Add the flour and fold together until the mixture forms a dough.

Chop the Cadbury’s Heroes into small chunks. Add to the cookie dough and fold together. Cover the bowl with clingfilm and put in the fridge to chill for a minimum of 4 hours, or overnight for best results.

Preheat oven to 180°C and line two baking trays with grease proof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Take two heaped tablespoons of cookie dough and use your hands to it into a ball. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so they have enough room to spread out. You may have to bake the cookies in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Cookies, Halloween

Vampire Cookies

October 29, 2018April 21, 2020by JessieLeave a Comment

If you’re having a Halloween party this year or fancy baking something fun with the kids, these vampire cookies are the perfect recipe for you.

Soft baked chocolate chip cookie ‘mouth’, sandwiched together with red icing ‘blood’, marshmallow ‘teeth’ and white chocolate button ‘fangs’. Even Dracula himself will want to sink his teeth into this bake!

Ingredients (makes 12-14 cookies)

For the cookies:
160g unsalted butter
100g caster sugar
200g light brown sugar
1 teaspoon vanilla extract
1 medium egg
1 egg yolk
250g self-raising flour
100g milk chocolate chips

For the decoration:
White mini-marshmallows
Small bag Milkybar buttons
Red icing (made from icing sugar, water and red food colouring)

Method

Preheat oven to 170°C and line two baking trays with grease proof paper.

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Now mix the melted butter with the two sugars.

Add in the vanilla extract, egg and egg yolk and mix together.

Fold in the flour until the mixture comes together to form a dough. Now fold in the chocolate chips.

Take a heaped tablespoon of cookie dough and drop the mixture onto the prepared baking tray. Do not flatten the dough. Repeat this step, leaving about 8cm between each cookie, until all the cookie dough has been used up*.

Bake the cake in the centre of the oven for 12-14 minutes, until the cookies are lightly browned on the edges (the middle will still be soft). Cool for 1-2 minutes on the baking tray, then transfer to a cooling rack.

*You may have to bake in batches depending on the size of your oven and baking trays. I had four cookies on each baking tray to allow enough room for them to spread out when baking.

Now assemble the vampire cookies.

First create the ‘fangs’ by chopping a chocolate button into thirds. Discard (or eat) the centre third, leaving the two outside thirds as your pointy ‘fangs’.

Cut a cookie in two halves.

Bottom half: Spread red icing all over one of the cookie halves and place marshmallows around the edge of the cookie for the ‘teeth’. For additional support, place marshmallows behind the teeth.

Top half: Line the edge of the other half with red icing.

Now place the top half on top of the bottom half.

Insert the chocolate ‘fangs’ into the line of marshmallows (I left about 4 marshmallows between each one). If you have trouble getting them to stick, dip the edge in the icing and replace.