I made these cookies, with my daughter-in-law Savannah, for Christmas. We fell in love with the melty deliciousness! I know I said these Peppermint White Chocolate Chip Cookies were my new favorite…but now I’m not sure. I may have to bake them both and eat them side by side to decide.

When I made them at Christmas time, I put crushed candy cane on top to give the cookies a light peppermint flavor. This time I just did vanilla with Valentine sprinkles. You could flavor the glaze with just about anything, you could even add food coloring if you want a more vibrant color. The options are endless on this delicious blank canvas.

Vanilla Meltaways Recipe

Cookie Ingredients

• 1 1/4 cups flour
• 1 cup butter softened
• 1/2 cup Confectioner’s sugar
• 1/2 cup corn starch
• 1/2 tsp vanilla extract

Glaze Ingredients

• 1 1/2 cups Confectioner’s sugar
• 2 TBS butter softened
• 2 TBS milk maybe a bit more to reach desired consistency
• 1/2 tsp vanilla extract
• sprinkles as desired

Vanilla Meltaways Cookie Instructions

Cookies

1. In a large mixing bowl, beat together the confectioner’s sugar and butter for about 2 minutes, until fluffy.
2. Mix in the vanilla, flour, and cornstarch until well combined.
3. Cover the bowl with plastic wrap and put dough in refrigerator for 30 minutes. Set a timer so you don’t forget. (In the notes I’ll tell you what to do if you do forget).
4. Once 30 minutes is up, preheat oven to 350° F. Cover baking sheets with parchment paper.
5. Scoop batter with a 1″ cookie dough scoop and place on baking sheet leaving room for the cookies to spread a bit.
6. Bake for 10-12 minutes, the edges should just start to brown.
7. Allow cookies to cool on cookie sheet for 2 minutes, them move them to cooling rack.
8. Once all cookies are baked and cooled a bit make the glaze.

Glaze Instructions

1. In a medium bowl mix together the confectioner’s sugar, butter, and vanilla.
2. Add in the milk a little at a time, mixing between each add so as to reach the desired consistency.
3. Place the cooling racks on the baking sheets covered with parchment paper to limit the mess of glazing the cookies.
4. Have any sprinkles handy. The glaze sets fast. I suggest glazing a few cookies then adding sprinkles and repeating over and over again until they are all done.
5. Use a spoon to drop the glaze onto the cookies, making sure it covers most of the top.
6. When all the cookies are glazed and sprinkled, allow them to set for at least 15 minutes before storing in an air tight container.

I use a small cookie scoop like this one, along with my Kitchen Aid stand mixer, and cookie sheets to make these cookies.

Print

Vanilla Meltaways

These delicious Vanilla Meltaways are cookies that melt in your mouth in a very satisfying way. They are easy to make and simple to add flavors or colors to.

Course Dessert

Cuisine American

Keyword cookies, meltaways, vanilla

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 28 cookies

Author cindy

Ingredients

Cookies

• 1 1/4 cups flour
• 1 cup butter softened
• 1/2 cup Confectioner's sugar
• 1/2 cup corn starch
• 1/2 tsp vanilla extract

Glaze

• 1 1/2 cups Confectioner's sugar
• 2 TBS butter softened
• 2 TBS milk maybe a bit more to reach desired consistency
• 1/2 tsp vanilla extract
• sprinkles as desired

Instructions

Cookies

• In a large mixing bowl, beat together the confectioner's sugar and butter for about 2 minutes, until fluffy.
• Mix in the vanilla, flour, and cornstarch until well combined.
• Cover the bowl with plastic wrap and put dough in refrigerator for 30 minutes. Set a timer so you don't forget. (In the notes I'll tell you what to do if you do forget).
• Once 30 minutes is up, preheat oven to 350° F. Cover baking sheets with parchment paper.
• Scoop batter with a 1" cookie dough scoop and place on baking sheet leaving room for the cookies to spread a bit.
• Bake for 10-12 minutes, the edges should just start to brown.
• Allow cookies to cool on cookie sheet for 2 minutes, them move them to cooling rack.
• Once all cookies are baked and cooled a bit make the glaze.

Glaze

• In a medium bowl mix together the confectioner's sugar, butter, and vanilla.
• Add in the milk a little at a time, mixing between each add so as to reach the desired consistency.
• Place the cooling racks on the baking sheets covered with parchment paper to limit the mess of glazing the cookies.
• Have any sprinkles handy. The glaze sets fast. I suggest glazing a few cookies then adding sprinkles and repeating over and over again until they are all done.
• Use a spoon to drop the glaze onto the cookies, making sure it covers most of the top.
• When all the cookies are glazed and sprinkled, allow them to set for at least 15 minutes before storing in an air tight container.

Notes

If you over chill your dough, like I did a Christmas time, your cookies won’t spread, they will remain balls as they bake. I just used the bottom of a glass to flatten the cookie some and baked as directed. This solved my problem.

I hope you enjoy this Vanilla Meltaways recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Vanilla Meltaways Recipe appeared first on The Mom Maven.

Print

Simple Snickerdoodles

These Simple Snickerdoodles are an easy cookie to whip up anytime.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 doz

Author Cindy Schultz

Ingredients

• 2 3/4 cups flour
• 1 1/2 cups sugar
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter softened
• 2 eggs
• 1 tsp cinnamon
• 2 TBS sugar

Instructions

• Preheat oven to 350°.
• In a large mixing bowl cream together the sugar, butter.
• Add the eggs and mix well.
• In a separate bowl sift together the flour, cream of tartar, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and mix well.
• In a small bowl, mix together the cinnamon and sugar.
• Using a cookie scoop, shape dough into approximately 1" balls.
• Roll the dough balls in the cinnamon sugar.
• place the dough balls on a parchment lined cookie sheet 2 inches apart.
• Bake for 8-10 minutes.

These cookies are so easy to make. Using a cookie scoop  makes this even easier! I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Simple Snickerdoodles Cookie Recipe appeared first on The Mom Maven.

Print

Twix Cookie Recipe

Love Twix? Make this delicious Twix Cookie recipe at home.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 3 -4 dozen cookies depending on size

Author Cindy Schultz

Ingredients

Cookie

• 1 cup powdered sugar
• 1 1/2 cups softened butter
• 1 tsp vanilla extract
• 3 cups flour
• 1/4 tsp salt

Caramel Layer

• 1 lb Kraft Caramels
• 4 TBS milk

Chocolate Layer

• 2 tsp Crisco shortening
• 2 cups milk chocolate chips

Instructions

Cookie

• Preheat oven to 350°
• Lightly grease 2 cookie sheets.
• In a large bowl, cream together the sugar and butter.
• Add in the vanilla, flour, and salt until well mixed.
• Roll out the dough to 1/2" thick on a lightly floured surface.
• Cut out round cookies using a biscuit cutter, 2" round cookie cutter, or a glass or mason jar.
• Place cut out cookies on prepared cookie sheets.
• Bake for 15 minutes.
• Remove from oven, cool on pan for 5 minutes before moving them to cooling rack.
• Cool cookies completely.

Caramel

• Once the cookies are cooled, prep your double boiler for melting the caramels.
• Unwrap the caramels and place them in the top of your double boiler,
• Add milk.
• Stir constantly until melted.
• Spread caramel over the cooled cookies.
• Allow caramel to cool completely.

Chocolate

• In a medium microwave-safe bowl, place the shortening and the chocolate chips. Place the bowl in the microwave.
• Cook in 20 second intervals, stirring in between. Watch carefully so that it doesn't burn.
• Spread the chocolate over the caramel.
• Let cool completely.
• Store in an air-tight container. Do not refrigerate.

These cookies were a big hit in our house, I might need to make more to bring to work to share with my co-workers. I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Twix Cookie Recipe appeared first on The Mom Maven.

This recipe is a bit time consuming, but it isn’t difficult to make. This baking season I borrowed my son’s KitchenAid Stand Mixer (it came with his fully furnished house that he bought). I haven’t given the mixer back, I am in love, and now I want one for my very own. All these years of baking without a stand mixer just seems silly after using Aaron’s. I know he will be wanting the mixer back soon, but I am holding it hostage until he asks for it!

Hot Cocoa Cookies Recipe

Print

Hot Cocoa Cookies

Hot Cocoa Cookies are a perfect treat for after sledding, playing in the snow, or any time!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 2 hours hours 12 minutes minutes

Total Time 2 hours hours 57 minutes minutes

Servings 4 dozen

Author Unknown shared by Cindy Schultz

Ingredients

Dough

• 1 stick unsalted butter
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups light brown sugar
• 12 oz semisweet chocolate chips
• 2 tsp chocolate extract

Glaze

• 4 TBS melted butter
• 1/4 cup cocoa powder
• 1/4 cup hot water
• 2 cups powdered sugar
• 1 tsp chocolate extract

Extras

• 10 oz mini-marshmallows

Instructions

Dough

• In a small pan, melt the butter.
• Whisk in the chocolate chips until melted and smooth.
• Remove pan from heat and set aside to cool.
• In the bowl of the stand mixer, combine the sugar, eggs, and vanilla, with the paddle.
• In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
• Once the chocolate mixture in the pan has cooled, add it to the sugar mixture in the stand mixer and mix well.
• Change to the whisk and slowly whisk the flour mixture into the chocolate mixture until well combined.
• Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
• After the hour is up, preheat the oven to 325°.
• Grease 2 cookie sheets and line with parchment paper.
• Using a cookie scoop, scoop dough and place 2" apart on the cookie sheets.
• Press each cookie down slightly.
• Bake for 10-12 minutes.
• Remove from oven and top each cookie with 3 mini-marshmallows.
• Place the cookies back in the oven for another 2-3 minutes, until the marshmallows puff up.
• Remove from oven and place on cooling racks. Repeat until all the dough is baked.
• Once all the cookies are cooled begin to make the glaze.

Glaze

• In a medium bowl combine the butter, coco powder, hot water, and chocolate extract.
• Slowly whisk in the powdered sugar until combined.
• Place the cookie sheet covered with parchment paper underneath the cooling racks.
• Drizzle the glaze onto the cooled cookies, covering the marshmallows.
• Quickly go back, while the glaze is still wet, and cover the cookies with mini-marshmallows.
• Let sit for at least 30 minutes for glaze to set up before serving or storing in an airtight container.

Notes

See the blog post for where to get the chocolate extract.

I already told you how much I loved the stand mixer, I also bought another tool that made cooking making so much easier, a cookie scoop! Do you have one? I do now! Also, this recipe calls for chocolate extract, which many of us don’t always have in our pantry. While you can substitute vanilla extract, I recommend clicking the link and getting yourself some Nielsen Massey Chocolate Extract.

I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Hot Cocoa Cookies appeared first on The Mom Maven.