Wednesday, September 21, 2022

Mexican Hot Chocolate Cookies

1/3 C. granulated sugar

2/3 C. dark brown sugar

1 stick (1/4 C) of butter, salted

1 egg

2 T. molasses

1-2 T. cream (or milk)

1/2 tsp. rum extract

1 tsp. vanilla extract

1 1/4 C. Flour

1/2 C. cocoa powder

1/2 C. oats

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 C. dark chocolate chips or slivers

2/3 C. cinnamon chips

1/2 C. nuts (I used walnuts and cashews, but use your favorite)

Cream together butter and sugars until light in color.  Thoroughly combine with egg, molasses, cream, and extracts.  Blend for 3-5 minutes.  Add in flour, cocoa powder, baking soda, cinnamon and oats.  Mix for 20-30 seconds, then add chips and nuts.  (Mix until the flour just starts to incorporate before adding chips - you don't want to overmix at this stage).

Chill cookie dough overnight for best results.

Bake on a silpat or parchment paper at 350 for 13 minutes.  Tops should be slightly firm when they're done.  Yields 24-30 cookies.

Lime in the Coconut Cookies

 If you love all things pie - especially key lime and coconut meringue pies, these are definitely the cookie for you.  I know coconut can be a polarizing flavor, but here it's subtle and adds just the right texture to pair with graham cracker pieces, sweet white chocolate, and the zesty tang of lime.  Ready?  Here we go!


1 C. granulated sugar mixed with the zest of 2-3 limes

1 stick (1/4 C) of butter, salted

1 egg

2 T. honey

juice of 2-3 limes, about 1-2 T.

1/2 tsp. coconut extract

1 tsp. rum extract

1 3/4 C. flour

1/2 tsp. baking soda

pinch of nutmeg

1/2 C. shredded coconut

2/3 C. white chocolate chips

4-5 graham crackers, crushed by hand (pieces should be irregular)


Cream together butter and sugar until light in color.  Thoroughly combine with honey, lime juice, egg, and extracts.  Blend for 3-5 minutes.  Add in flour, baking soda, nutmeg, coconut, and graham cracker pieces.  Mix for 20-30 seconds, then add white chocolate chips.  (Mix until the flour just starts to incorporate before adding chips - you don't want to overmix at this stage).

Chill cookie dough overnight for best results.

Bake on a silpat or parchment paper at 350 for 13 minutes.  Tops should be lightly golden when they're done.  Yields 24-30 cookies.