Colie's Kitchen

Colie's Kitchen is a professional kitchen in Logan, Utah offering cake classes and more!

Chocolate Coconut Cashew Cookies with White Chocolate Coconut Drizzle

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Chocolate Coconut Cashew Cookies with White Chocolate Coconut Drizzle

These simple cookies will blow your mind! The combination of these flavors takes a simple cookie to the next level! Throw them together in minutes, bake, and indulge.
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Prep Time 10 mins
Total Time 28 mins
Course Dessert, Snack
Cuisine American

Ingredients
  

For the cookies

  • 1 cup butter salted, cold
  • ¾ cup white sugar
  • ¾ cup brown sugar packed
  • 2 eggs
  • 1 ½ tsp vanilla
  • 1½ tsp coconut extract
  • 2 ¼ cup flour
  • 2 tbsp Cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • ¾ cup shredded coconut
  • ¾ cup milk chocolate chips
  • ½ cup cashews chopped

For the white chocolate coconut drizzle

  • ¾ cup white chocolate chips
  • ½ tbsp coconut oil
  • ¾ tsp coconut extract

Instructions
 

For the cookies

  • Pre heat oven to 375° F. Line 2 cookie sheets with parchment paper, or generously spray with non-stick spray.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the cold, cubed butter until smooth. Add the two sugars and keep mixing until fluffy.
  • Add in eggs, vanilla, and coconut extract. Mix until combined.
  • Add dry ingredients and beat until fully incorporated.
  • Mix in shredded coconut, chocolate chips, and chopped cashews.
  • With a cookie scoop, evenly place dough on cookie sheet, about 10 per sheet. Sprinkle top of cookies with shredded coconut. Bake for 8-10 minutes.
  • Let cookies sit on hot pans for 3-5 minutes, then transfer to a cooling wire rack. Once cooled, drizzle with white chocolate drizzle.

For the white chocolate coconut drizzle

  • In a microwave safe bowl, melt the chcoolet chips. I like to do small increments of 30 seconds, stirring in between. Once mostly melted, add in coconut oil and coconut extract. Microwave until fully melted and smooth. Drizzle on top of cookies.
Keyword cashew, chocolate, coconut, cookies

Peppermint Oreo Chocolate Chip Cookies

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Peppermint Oreo Chocolate Chip Cookies

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Ingredients
  

  • 1 cup butter flavored Crisco
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 2 tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 3/4 cup Oreos crushed
  • 3/4 cup peppermint bark crushed
  • 1/3 cup white chocolate chips
  • 1/3 cup milk chocolate chips

Instructions
 

  • Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the Crischo and sugars until combined and light in color.
  • Add in the eggs and vanilla. Mix to combine.
  • Add in flour, cocoa powder, salt, and baking soda. Mix until just combined.
  • Finally, add in Oreos, peppermint bark, and chocolate chips.
  • Scoop onto cookie sheet and press down the dough slightly. If wanted, you can sprinkle a little bit of flaky salt on top.
  • Bake for 8-10 minutes, until slightly brown around the edges, or until desired!

Pumpkin Chocolate Chip Whoopie Pies with Browned Butter Cream Cheese Frosting

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Pumpkin Chocolate Chip Whoopie Pies with Browned Butter Cream Cheese Frosting

These whoopie pies are the perfect autumn dessert. Whether it's for Halloween, Thanksgiving, or just taking treats to a friend, it's the perfect way to make someone feel cozy. The taste of the browned butter in the frosting is unmatched — I think you'll love it! Enjoy!
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Ingredients
  

Pumpkin Chocolate Chip Cookies

  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 1/2 cups brown sugar packed
  • 1/2 cup sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 3 cups pumpkin purée
  • 2 tsp vanilla
  • 1 tbsp molasses
  • 1 cup mini chocolate chips

Browned Butter Cream Cheese Frosting

  • 16 oz cream cheese slightly softened
  • 2 sticks salted butter divided
  • 7-8 cups powdered sugar
  • 1 1/2 tsp vanilla

Instructions
 

For the cookies

  • Preheat oven to 350. Line baking sheet with parchment paper.
  • In a medium sized bowl, mix together flour, salt, baking powder, baking soda, and spices. Set aside.
  • In the bowl of a stand mixer, fitted with a paddle attachment, combine the sugars and oil. Mix until fully combined. Mix in eggs, pumpkin, vanilla, and molasses.
  • Slowly add dry ingredients into wet. Mix until no streaks of flour show. Fold in chocolate chips.
  • Scoop with cookie scooper onto baking sheet and bake for 10-13 minutes or until toothpick comes out clean.

For the browned butter cream cheese frosting

  • Melt one of the sticks of butter in a small pan over medium high heat. Keep stirring until butter is browned. Make sure you watch it closely; browned butter can quickly turn into burned butter! Once browned, set in the fridge to cool.
  • Once butter is cooled:
    In a stand mixer, mix together the cream cheese and remaining stick of butter until there are no more clumps. Add the powdered sugar one cup at a time, alternating with splashes of browned butter and ending with powdered sugar. Add vanilla.
  • If it seems too wet, add more sugar. If it is too dry, add a splash of heavy cream or milk to loosen it up.

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