Banana Bread with Cottage Cheese and Toasted Pecans

There are so many ways to make banana bread, but this banana bread with cottage cheese is my regular, everyday recipe. Believe it or not, most of the time, I don’t want streusel, chocolate, or peanut butter on a Tuesday morning with my coffee.

This is the banana bread I make when my freezer stash of ripe bananas reaches an all-time high. It’s the one I can put in the toaster without the chocolate chips melting everywhere. It also makes really good French toast because it isn’t already loaded with sugary toppings and fillings. It has good banana flavor and enough sweetness, assuming you used bananas that were actually ripe.

The cottage cheese in the batter keeps the bread from drying out, and while any good full-fat cottage cheese works, I think it tastes better with Good Culture. That’s my preference, not a requirement. I keep the toasted pecans because I like what they add, but otherwise, I’m leaving this one alone. It’s really good as is.

The Decisions Behind This Recipe

• The cottage cheese in this banana bread is here for moisture, not protein. Sure, it adds some, but that’s not why I’m using it. It keeps the bread soft and rich without needing butter or oil in the batter. And no, the finished bread doesn’t taste like cottage cheese.
• I usually use Good Culture full-fat cottage cheese because I think it tastes better. The small curds mix into the batter easily, and I like the flavor it adds. Other full-fat brands work fine, but Good Culture is what I prefer eating, so it’s what I use in this banana bread.
• Three large ripe bananas give this bread enough banana flavor that it doesn’t need chocolate chips or peanut butter. I use bananas with a lot of brown spots, and I always have some in the freezer. If you’re using frozen bananas, thaw them first and drain off the liquid before mashing them. There’s enough moisture in this loaf already.
• I’m leaving out the extras, but toasted pecans are a keeper. Raw pecans are fine, but toasting them takes a few minutes and makes them taste better. They add crunch and a nutty flavor that works really well with the bananas.
• I use enough sugar to make this taste like banana bread. It’s good toasted with butter, and it makes the best French toast once it’s a day or two old. But mostly, this is the banana bread I keep around when I want something to snack on.
• I bake it at 375°F because I like the darker top, and I’ve found that temperature works well with the cottage cheese in the batter. The loaf rises nicely and gets the browned top I want without drying out the middle. You still need to check the center before taking it out because ovens can be wildly different.

Ingredients

• Ripe bananas – Use bananas with lots of brown spots. They’re sweeter, easier to mash, and have more banana flavor than yellow bananas.
• Eggs – Eggs help bind the ingredients together and give the banana bread a tender texture.
• Full-fat cottage cheese – I use full-fat, small-curd cottage cheese, and there’s no reason to blend it before adding it to the batter.
• Vanilla extract – I wouldn’t leave out the vanilla. It goes well with ripe bananas and toasted pecans.
• All-purpose flour – Regular all-purpose flour is all this bread needs.
• Granulated sugar – There’s enough sugar to make it taste like banana bread.
• Baking soda and salt – Baking soda helps the bread rise, and salt keeps it from tasting bland.
• Toasted pecans – The one extra I’m not leaving out. Toasted pecans add crunch and make the bananas taste even better.

How to Make Banana Bread with Cottage Cheese

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan)
  Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan, then line it with parchment paper, leaving enough hanging over the sides to lift the bread out later. This is one of those small decisions you’ll be happy you made when the loaf is hot and you don’t feel like trying to turn it out with hope alone.
• Step Two (mash the bananas)
  Mash the ripe bananas with a fork in a medium bowl. Stir in the eggs, cottage cheese, and vanilla. Don’t worry about the cottage cheese curds. I don’t blend them, and you won’t see or taste them once the bread is baked.
• Step Three (mix the dry ingredients)
  Whisk together the flour, sugar, baking soda, and salt in a large bowl. Stir in the toasted pecans. I add the pecans at this time so they get mixed through the batter without having to keep stirring after the wet ingredients go in.
• Step Four (make the batter)
  Add the banana mixture to the dry ingredients and fold it together with a spatula until you don’t see dry flour anymore. Stop there. The batter doesn’t need to be perfectly smooth, and banana bread gets tougher when it’s been stirred to death.
• Step Five (bake the bread)
  Spread the batter into the prepared pan and bake for 45–50 minutes. I like a nicely browned top, but start checking the center around 45 minutes because ovens are always doing something. The bread is done when the center reaches 200–205°F on an instant-read thermometer, or when a toothpick inserted into the center comes out with a few damp crumbs and no wet batter. If the top is getting too dark before the middle is ready, loosely cover it with foil.
• Step Six (cool and slice)
  Let the bread sit in the pan for 10 minutes, then use the parchment to lift it out and transfer it to a wire rack. Let it cool completely before slicing. I know. You just made banana bread. But it slices better once it’s cooled, and you deserve at least one good piece that doesn’t fall apart in your hand.

Recipe Tips

• Three large bananas can mean very different things depending on the bananas. Use ripe, brown-spotted bananas. If your bananas are small, use a fourth one.
• If you’re using frozen bananas, thaw them completely, then drain off the liquid before mashing them. The bananas and cottage cheese already add enough moisture to the batter. If you decide to add the liquid anyway, expect the bread to take longer to bake and make sure you check the internal temperature before removing it from the oven.
• Toast the pecans in a dry skillet over medium-low heat, stirring often, until they smell nutty and toasted. Let them cool before they go into the flour mixture. Pecans can go from toasted to burned while you’re looking for a clean spatula, so don’t leave them.
• Fold the batter together until the flour disappears, then stop. Banana bread doesn’t need a long mixing session. It needs you to leave it alone before it gets tough.
• Use the 8½ x 4½-inch loaf pan called for in the recipe. A 9 x 5-inch pan will make a shorter loaf and may finish baking sooner.
• I bake this banana bread at 375°F because I like the darker top, and I’ve found that temperature works better with the cottage cheese. Start checking around 45 minutes. The center should register 200–205°F on an instant-read thermometer, or a toothpick should come out with a few damp crumbs. If the top gets too dark before the middle is done, loosely cover it with foil.
• Let the loaf rest in the pan for 10 minutes, then move it to a wire rack and let it cool before slicing. Fresh banana bread has a way of convincing you not to wait. You do.

Storage and Reheating

• Once the bread has cooled, wrap it well or keep it in an airtight container in the refrigerator for up to 4–5 days. The cottage cheese keeps it soft, but it also means I store this loaf in the refrigerator.
• You can freeze the whole loaf or individual slices for up to 3 months. I like freezing slices because I can take out what I want without committing to the whole banana bread loaf. Wrap them well or put parchment between slices before adding them to a freezer bag.
• Refrigerated or thawed slices are really good toasted. Thick slices can do better in a toaster oven if your pop-up toaster isn’t equipped.
• This banana bread also makes THE BEST French toast. Slightly older slices are easier to dip in custard and cook without falling apart, so this is a good way to finish the last of the loaf.

FAQs

• Can you taste cottage cheese in banana bread?
  No. The cottage cheese bakes into the loaf and adds moisture and richness, but the finished bread tastes like banana bread.
• Do I need to blend the cottage cheese first?
  No. I use small-curd cottage cheese and stir it right into the mashed bananas, eggs, and vanilla. There’s no blender involved.
• Can I use low-fat cottage cheese?
  Sure, but full-fat cottage cheese makes it taste better.
• Can I use frozen bananas?
  Yes. Thaw them completely, drain off the liquid they release, then mash the bananas and use them as directed. Frozen bananas are perfect for this because they’re usually very ripe by the time they make it to the freezer.
• Can I make this banana bread without pecans?
  Yes. Leave them out and make the rest of the recipe exactly the same.
• Can I make this into muffins?
  Yes. Divide the batter between lined muffin cups and bake at 350°F for about 18–22 minutes. Start checking early with a toothpick because muffin pans and ovens enjoy creating their own schedules.
• Can I use Greek yogurt or ricotta instead of cottage cheese?
  You can, but I haven’t tested this loaf with either one. Greek yogurt may change the flavor and texture, while ricotta is generally milder and less tangy. Cottage cheese is what gives this recipe its specific result.
• Why is my banana bread wet in the middle?
  The bananas may have been especially large, the loaf may need more time in the oven, or it may have been sliced before it cooled. Check the center with a thermometer or toothpick before removing it, and make sure you’re using the pan size listed in the recipe.

From My Kitchen Notes

Small observations from the margins.

• I’ve always known the difference between softness and being underdone.
• Lots of things look finished on top long before the middle is ready.
• Adding more has never been a good enough reason to keep something around.
• Knowing what needs to be drained before it weighs everything down is a skill.
• Ripeness has never been the same thing as being past your usefulness.
• I’ve stopped believing everything needs something extra to be worth having.
• Some things turn out better when you know when to leave them alone.

When Regular Banana Bread Isn’t Enough

• Chocolate Chip Banana Bread – One bowl, ripe bananas, chocolate chips.
• Eggnog Banana Bread Muffins – Ripe bananas, eggnog, Christmas brunch.
• Banana Honey Nut Loaf – Honey topping, crunchy nuts, ripe bananas.
• Chocolate Banana Muffins – Chocolate ganache, spicy heat, mashed bananas.
• Chocolate Chip Banana Muffins – Ripe bananas, chocolate chips, cinnamon, maple syrup.

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Banana Bread with Cottage Cheese

This banana bread with cottage cheese has ripe bananas, toasted pecans, and a tender texture that stays that way for days. The cottage cheese is my favorite part of the recipe, and you'd never know it was in there.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana bread with cottage cheese, banana bread with pecans, banana bread without butter, banana bread without oil, cottage cheese banana bread, easy banana bread recipe, full-fat cottage cheese, homemade banana bread, moist banana bread, quick bread recipe, ripe banana bread, toasted pecans

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 10 slices

Calories 260kcal

Author Cathy Pollak

Equipment

• 8½ x 4½-inch (21.6 x 11.4 cm) loaf pan For baking the banana bread.
• mixing bowls (large and medium).One for the banana mixture and one for the dry ingredients.
• whisk For combining the dry ingredients.
• rubber spatula For folding the batter without overmixing.
• parchment paper Makes removing the loaf from the pan easier.
• cooling rack Allows air to circulate around the loaf as it cools.
• instant-read thermometer For checking the internal temperature of the banana bread.

Ingredients

• 3 large ripe bananas mashed
• 2 large eggs
• ½ cup (113 g) full-fat small curd cottage cheese
• 1 tsp (5 ml) vanilla extract
• 1¾ cups (219 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• 1 tsp (5 g) baking soda
• ½ tsp (3 g) table salt
• ½ cup (55 g) chopped toasted pecans

Instructions

• Preheat the oven to 375°F (190°C). Grease an 8½ x 4½-inch (21.6 x 11.4 cm) loaf pan with butter and line it with a strip of parchment paper, leaving enough overhang on both sides to lift the banana bread out after baking.
• Mash the ripe bananas thoroughly with a fork in a medium mixing bowl. Add the eggs, cottage cheese, and vanilla extract, stirring until well combined.
  3 large ripe bananas, 2 large eggs, ½ cup (113 g) full-fat small curd cottage cheese, 1 tsp (5 ml) vanilla extract
• Whisk together the all-purpose flour, granulated sugar, baking soda, and salt in a separate large mixing bowl. Stir in the chopped, toasted pecans until evenly distributed.
  1¾ cups (219 g) all-purpose flour, ¾ cup (150 g) granulated sugar, 1 tsp (5 g) baking soda, ½ tsp (3 g) table salt, ½ cup (55 g) chopped toasted pecans
• Add the banana mixture to the dry ingredients and gently fold with a spatula until no dry flour remains. Avoid overmixing, which can make the banana bread dense and tough.
• Transfer the batter to the prepared loaf pan and spread it evenly. Bake for 45–50 minutes, checking for doneness around 45 minutes since oven temperatures vary. The top should be deeply golden brown, and an instant-read thermometer inserted into the center should register 200–205°F (93–96°C). Alternatively, a toothpick inserted into the center should come out with a few damp crumbs but no wet batter. If the top browns too quickly before the center finishes baking, loosely cover it with aluminum foil.
• Remove the banana bread from the oven and let it rest in the pan for 10 minutes. Use the parchment overhang to lift the loaf out of the pan, then transfer it to a wire rack to cool completely before slicing.

Notes

• If using frozen bananas, thaw them completely and drain the excess liquid before mashing and measuring.
• I prefer Good Culture full-fat cottage cheese for its flavor, but any full-fat small-curd cottage cheese works. There's no need to blend it before adding it to the batter.
• Toast the chopped pecans in a dry skillet over medium-low heat for a few minutes, stirring frequently until fragrant. Allow them to cool before adding them to the dry ingredients.
• For muffins, divide the batter among lined muffin cups, filling each about three-quarters full. Bake at 350°F (175°C) for approximately 18–22 minutes, checking the centers for doneness.
• Store the cooled banana bread in an airtight container in the refrigerator for 4–5 days. For longer storage, wrap individual slices and freeze for up to 3 months.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 100g | Calories: 260kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 260mg | Potassium: 230mg | Fiber: 2g | Sugar: 23g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg

Have you made this Banana Bread with Cottage Cheese? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Banana Bread with Cottage Cheese appeared first on Noble Pig.

Brown Butter Chocolate Chip Cookies with Soft, Chewy Centers

I’ve been baking chocolate chip cookies since I was 10 years old, and I’ve learned how much the smallest changes can affect the finished cookie. For this recipe, I wanted a large cookie with a golden top, a chewy center, and enough chocolate that the browned butter could stand there with a straight face and declare victory.

I spent time testing how the dough was shaped, how long it needed to chill, and what happened when I baked large portions at a higher temperature. The difference between rolling the dough into smooth balls and forming uneven mounds was noticeable enough that I stopped rolling them altogether.

There’s also more going on with the browned butter than melting it in a saucepan until it turns golden. I use an ingredient that changes how much of the butter mixture can toast, and it’s one of the reasons I like the flavor of these cookies so much.

The Decisions Behind This Recipe

• Browning dry milk powder with butter adds more toasted milk solids than butter has on its own. Butter already has milk solids, but the dry milk powder increases the amount available to brown, creating more of the nutty, caramel-like flavor. When browning butter, I’m looking for almond-to-pecan color, then I’m getting the butter out of the saucepan right away. Once it’s heading toward walnut brown, it can get bitter, and I refuse to make chocolate chip cookies that have that kind of negativity.
• Bread flour is the gateway to the chewiness of these cookies, which becomes really important when you’re making them this large and adding ten ounces of chocolate. I use some all-purpose flour so they don’t turn into construction equipment, and the cornstarch helps keep the centers tender.
• I like using dark chocolate chips, milk chocolate chips, and chopped dark chocolate because it’s a nice contrast. The chips keep more of their shape, the chopped chocolate melts into larger areas, and the milk chocolate keeps the dark chocolate from taking itself too seriously. There’s a full ten ounces of chocolate in ten cookies before I press extra chunks into the tops, so there is never any question where it all went.
• The teaspoon of molasses is small, but don’t leave it out. There’s already molasses in the brown sugar, obviously, but I wanted slightly more of the caramel-like flavor. It’s not enough to make these taste like gingerbread, and nobody is going to mistake them for molasses cookies.
• I tested these cookies as smooth dough balls and as tall, uneven mounds put together by hand. The hand-shaped dough is the look and texture I wanted, with more height and all the different folds of dough and chocolate showing on top. I don’t pack or roll them into perfect balls because a perfect look wasn’t the goal.
• These are four-ounce cookies baked at 400°F for about eight minutes, which sounds brief until you see what happens. The hotter oven gives the outside a head start, while the center stays soft enough to finish setting on the baking sheet. I take them out when the tops have lost their shine and the bottoms are starting to brown, not when the centers look completely finished. Then I leave them on the baking sheet until they’re completely cooled because the centers continue setting as the cookies cool. My oven maintains a very accurate temperature, but not every oven does, so watch the cookies closely rather than relying completely on the eight-minute baking time.

Ingredients

• Unsalted butter and water – Use unsalted butter so you’re in charge of the salt level. After browning, you’ll weigh the butter and toasted milk solids, then add enough water to reach 220 grams if needed. Some of the butter’s moisture evaporates during browning, and you don’t want the loss changing how the cookies bake.
• Dry milk powder – Use regular nonfat dry milk powder, not liquid milk. It browns with the butter, adding extra toasted milk solids that stay in the cookie dough.
• Brown sugar and granulated sugar – I use both because brown sugar adds moisture and a molasses flavor, while granulated sugar helps the cookies spread and brown. Light or dark brown sugar is fine, but dark will give you a stronger molasses flavor. If you’re out of brown, make a batch of my homemade brown sugar.
• Kosher salt – I use kosher salt in the dough. Salt crystal sizes vary a lot between brands, so don’t automatically sub it one-for-one with table salt.
• Bread flour, all-purpose flour, and cornstarch – Bread flour adds to the chewiness, all-purpose flour reduces the proportion of higher-protein flour, and cornstarch helps the centers stay tender. I weigh the flour because large cookies with a short baking time don’t leave room for guessing.
• Baking soda – Use baking soda, not baking powder. It helps the cookies brown and spread the way they’re supposed to.
• Dark chocolate chips, milk chocolate chips, and a dark chocolate bar – The chips hold on to more of their shape during baking, while the chopped chocolate melts more freely. Use a dark chocolate bar you’d be happy to eat on its own.
• Egg and egg yolk – The whole egg helps hold the dough together, while the extra yolk adds richness without another egg white changing the texture.
• Vanilla extract and molasses – Vanilla is necessary in a cookie, and the small amount of molasses adds a caramel-like note without tasting like a spice cookie.
• Flaky sea salt – Completely optional, but Maldon over a warm cookie makes the chocolate taste even more chocolatey and adds a slight crunch.

How to Make Brown Butter Chocolate Chip Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (brown the butter)
  Melt the butter in a saucepan over medium heat, then stir in the dry milk powder. Keep scraping the bottom and sides as it cooks because the milk solids are developing the toasted flavor, and they can go from golden brown to bitter in seconds. Once they reach an almond-to-pecan color, immediately pour everything into a heatproof glass bowl. Weigh the browned butter and add enough water to bring it back to 220 grams if it needs it, then let it cool to room temperature before you make the dough.
• Step Two (mix the flour and chocolate)
  Whisk together the all-purpose flour, bread flour, cornstarch, and baking soda. Stir in the dark chocolate chips, milk chocolate chips, and chopped dark chocolate. I mix the chocolate into the flour first so it’s evenly distributed before everything goes into the butter mixture.
• Step Three (make the dough)
  Stir both sugars and the kosher salt into the cooled browned butter, then add the whole egg, egg yolk, vanilla, and molasses. Stir vigorously until the mixture thickens slightly and looks more uniform. Fold in the flour and chocolate mixture until no dry flour remains, then stop.
• Step Four (shape and chill the dough)
  Divide the dough into 10 portions, about 4 ounces each. Use your fingers to loosely form them into tall, uneven mounds instead of rolling them into smooth balls. I tested both, and the hand-shaped dough baked into the cookies I wanted. Cover and refrigerate the portions for at least 2 hours or up to 48 hours. Once they’re chilled, they can go straight from the refrigerator onto the baking sheet.
• Step Five (bake the cookies)
  Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the chilled dough mounds several inches apart because they do spread, even if they’re enormous. Bake for about 8 minutes, until the tops have lost their shine, the raised parts are lightly golden, and the bottoms are beginning to brown. The centers will still look soft. That’s correct. Don’t wait for them to look completely baked before taking them out.
• Step Six (finish and cool)
  While the cookies are still hot, use something round to bring any uneven sides back into a circle. Press extra dark chocolate chunks into the tops and add flaky sea salt if you want. Leave the cookies on the baking sheet until they’re completely cool. They’re still setting in the middle, and trying to move them too early is how a perfectly good cookie becomes a broken mess.

Recipe Tips

• Watch the milk solids when you brown the butter. With the dry milk powder in there, you have more to toast and more to burn. You’re looking for almond-to-pecan brown, then get it out of the hot saucepan quickly.
• Let the browned butter cool to room temperature before adding the egg and yolk. You want it cooled but still fluid, not warm enough to make the eggs weird and not cold enough to turn solid again.
• Weigh the dough portions if you can. Four ounces is a big cookie, and they all need to be close to the same size when they’re baking for only about eight minutes. A four-ounce cookie and a five-ounce cookie aren’t necessarily going to finish baking at the same time.
• Shape the dough before you refrigerate it. Trying to scoop cold cookie dough out of a bowl later is an unnecessary upper-body workout. Once the mounds are chilled, they’re ready to go directly onto the baking sheet.
• These cookies are supposed to look soft when they leave the oven. The tops should no longer look shiny, and you want some golden color on the raised parts and bottoms, but the centers will finish setting on the hot pan. Let them stay there until completely cool before you decide anything has gone wrong.

Storage and Freezing

• Store the cooled cookies in an airtight container at room temperature for up to 4 days. They’re softest the day they’re baked, but I also like them several hours later, once the chocolate has firmed up again and the centers have had more time to set.
• To freeze baked cookies, let them cool completely, then layer them in a freezer-safe container with parchment paper between them. Freeze for up to 3 months for the best texture and thaw at room temperature when you’re ready for one.
• You can also freeze the shaped cookie dough. Refrigerate the portions for at least 2 hours first, then transfer the firm dough mounds to a freezer-safe container or bag. Freeze for up to 3 months. I haven’t tested baking these directly from frozen, so I recommend thawing the dough overnight in the refrigerator and baking it chilled, as I did during testing.
• To warm a baked cookie, put it in a 300°F oven for 3–5 minutes or microwave it briefly. Be careful with the chocolate because melted chocolate can be hot and has zero concern for the roof of your mouth.

FAQs

• Why add dry milk powder when browning butter?
  Butter already has milk solids that toast as it browns. The dry milk powder adds more milk solids to work with, which means more nutty, caramel-like brown butter flavor in the cookies.
• Can I make these without bread flour?
  Yes. You can replace the bread flour with an equal weight of all-purpose flour, but the cookies may be slightly less chewy. They’ll still be very good, obviously.
• Can I make smaller cookies?
  Yes. I tested 2-ounce portions at the same 400°F oven temperature, and they baked in about 6–7 minutes. Start checking them at 6 minutes because smaller cookies move faster than these four-ounce butter monsters.
• Why didn’t my cookies spread very much?
  Too much flour can be one reason, which is why I like weighing it. Make sure you added enough water after browning the butter to bring it back to 220 grams, and don’t turn the dough mounds into compact cannonballs. These are supposed to be loosely shaped before they chill.
• Can I refrigerate the dough for 48 hours?
  Yes. I’ve tested the dough refrigerated for up to 48 hours. Cover the shaped portions well, then bake them straight from the refrigerator when you’re ready.

From My Kitchen Notes

Small observations from the margins.

• I know when something has gone far enough and needs to leave the warmth.
• I can measure what’s lost without pretending it wasn’t.
• I’ve never smoothed myself out to make a better shape for someone else.
• Some things need time in the cold before they can hold together properly.
• I’ve learned not to keep stirring things that have already had enough.
• More sweetness doesn’t fix what was allowed to burn.
• Making myself smaller so someone else can bake evenly is never going to happen.

Brown Butter Puts in the Work

• Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
• Cabernet Sauvignon Brown Butter Brownies – Red wine, brown butter, fudgy chocolate.
• Brown Butter Carrot Bundt Cake – Brown butter, warm spices, cream cheese frosting.
• Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze – Roasted sweet potatoes, browned butter, dark rum caramel, toasted pecans.
• Banana Pudding Cookies – Fresh banana, soft cookies, brown butter cream cheese frosting.

This post may contain affiliate links. Please read my disclosure policy.

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Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies have golden tops, soft, chewy centers, and melted dark and milk chocolate. Browned butter adds a rich, nutty flavor, while the large portions of dough bake into thick cookies that stay soft as they cool.

Course Cookie, Dessert

Cuisine American

Keyword brown butter chocolate chip cookies, brown butter cookies, chewy chocolate chip cookies, chocolate chip cookies with bread flour, large chocolate chip cookies, milk powder cookies

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 28 minutes minutes

Servings 10

Calories 580kcal

Author Cathy Pollak

Equipment

• Saucepan (medium). For browning the butter and dry milk powder while allowing enough room to stir and scrape the bottom.
• mixing bowls (heatproof). For cooling the browned butter and mixing the cookie dough.
• kitchen scale (digital). For weighing the browned butter after cooking and dividing the dough into equal portions.
• whisk For distributing the dry ingredients before adding the chocolate.
• rubber spatula For mixing the cookie dough without overworking the flour.
• 2 baking sheet For chilling the portioned dough and baking the cookies.
• parchment paper For lining the baking sheets and preventing sticking.
• 3-inch round cookie cutter Optional, for shaping the cookies immediately after baking.

Ingredients

• 1 cup (226 g) unsalted butter
• 2 tbsps (16 g) dry milk powder
• ⅔ cup (80 g) all-purpose flour
• 1¾ cups (210 g) bread flour
• 2 tsps (5 g) cornstarch
• 1 tsp (5 g) baking soda
• 3 oz (85 g) dark chocolate chips
• 4 oz (113 g) milk chocolate chips
• 3 oz (85 g) dark chocolate bar chopped
• ¾ cup (160 g) dark brown sugar
• ½ cup (99 g) granulated sugar
• 1 tsp (3 g) kosher salt
• 1 large egg
• 1 large egg yolk
• 2 tsps (10 g) vanilla extract
• 1 tsp (7 g) molasses
• additional dark chocolate chunks optional for topping
• Maldon flaky sea salt optional for topping

Instructions

• Melt the unsalted butter in a medium saucepan over medium heat, then add the dry milk powder and stir continuously, scraping the bottom and sides of the pan to prevent the milk solids from sticking or burning. Continue cooking until the butter is fragrant and the milk solids reach a deep almond-to-pecan color, removing the saucepan from the heat before they darken to a walnut color, which can result in a bitter flavor.
  1 cup (226 g) unsalted butter, 2 tbsps (16 g) dry milk powder
• Immediately transfer the browned butter, including all the toasted milk solids, to a heatproof glass mixing bowl to stop the browning process. The easiest way to check the weight is to weigh the empty bowl beforehand and record its weight, then subtract that amount from the weight of the bowl containing the browned butter. If the browned butter weighs less than 220 g, add enough water to reach 220 g, then allow it to cool to room temperature before continuing with the cookie dough.
• While the browned butter cools, whisk together the all-purpose flour, bread flour, cornstarch, and baking soda in a separate mixing bowl. Add the dark chocolate chips, milk chocolate chips, and chopped dark chocolate, stirring until the chocolate is evenly distributed through the flour mixture.
  ⅔ cup (80 g) all-purpose flour, 1¾ cups (210 g) bread flour, 2 tsps (5 g) cornstarch, 1 tsp (5 g) baking soda, 3 oz (85 g) dark chocolate chips, 4 oz (113 g) milk chocolate chips, 3 oz (85 g) dark chocolate bar
• Add the brown sugar, granulated sugar, and kosher salt to the cooled browned butter, stirring until thoroughly incorporated. Add the whole egg, egg yolk, vanilla extract, and molasses, then stir vigorously until the mixture becomes slightly thicker and more uniform in consistency.
  ¾ cup (160 g) dark brown sugar, ½ cup (99 g) granulated sugar, 1 tsp (3 g) kosher salt, 1 large egg, 1 large egg yolk, 2 tsps (10 g) vanilla extract, 1 tsp (7 g) molasses
• Fold the flour and chocolate mixture into the butter mixture using a spatula, mixing until no dry flour remains and the chocolate is distributed through the dough. Stop mixing once the ingredients are incorporated to avoid developing excess gluten, which can make the cookies tougher.
• Divide the cookie dough into 10 equal portions, weighing approximately 4 ounces (113 g) each (weigh your total dough first and divide by 10 for the most accurate measurement). Using your fingers, loosely press each portion into a tall, irregular mound rather than rolling it into a smooth ball or flattening it, allowing the dough to retain its uneven surface as it bakes.
• Arrange the portioned cookie dough on a baking sheet or in a covered container and refrigerate for at least 2 hours, or up to 48 hours for additional flavor development. Chilling the dough also allows the flour to absorb moisture and helps control spreading during baking.
• Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange the chilled dough mounds several inches apart to allow for spreading, then bake for approximately 8 minutes, until the tops have lost their shine, the bottoms are beginning to brown, and the raised areas of dough are lightly golden. The centers should still appear soft when the cookies are removed from the oven, so avoid extending the baking time until they look completely firm.
• Immediately after removing the baking sheet from the oven, use a round cookie cutter slightly larger than each cookie, a spatula, a ramekin to carefully shape any uneven sides into a more circular form. Press additional dark chocolate chunks into the warm tops if desired, then finish with a sprinkling of Maldon flaky sea salt.
  additional dark chocolate chunks, Maldon flaky sea salt
• Leave the cookies on the baking sheet until completely cooled, allowing the residual heat to continue setting the centers without drying them out in the oven. The cookies will firm as they cool while retaining the soft, chewy texture developed during baking.

Notes

• Regular nonfat dry milk powder works well for browning with the butter. Liquid milk can't be substituted because it changes the moisture content.
• After browning, the butter and toasted milk solids should weigh 220 g. If the mixture weighs less, add enough water to restore the weight before cooling.
• The cookie dough should be portioned before refrigeration. Chill for at least 2 hours or up to 48 hours.
• For smaller cookies, divide the dough into approximately 2-ounce (57 g) portions and bake at 400°F (204°C) for 6–7 minutes, using the same visual cues for doneness.
• The cookies will appear soft when removed from the oven and need to cool completely on the baking sheet before being moved.
• Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Refrigerated, portioned dough can be frozen for up to 3 months and thawed overnight in the refrigerator before baking.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
   

   
   
   

Nutrition

Serving: 113g | Calories: 580kcal | Carbohydrates: 71g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 340mg | Potassium: 260mg | Fiber: 3g | Sugar: 41g | Vitamin A: 650IU | Calcium: 80mg | Iron: 3mg

Have you made these Brown Butter Chocolate Chip Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Brown Butter Chocolate Chip Cookies appeared first on Noble Pig.

Italian Fig Cookies with Dried Fruit and Walnuts

I didn’t grow up eating Italian fig cookies, and I don’t remember knowing they existed until I started noticing them in Italian bakeries, sometimes in New York and especially in Boston. Funny, I don’t even recall seeing them in Sicily, but I was never there during the holidays.

The flavors inside these cookies are familiar things I grew up eating, and is what initially piqued my interest. I’ve always gravitated towards things like poppy seed breads, figs, dates, raisins, and walnuts. All the dense, nutty, dried-fruit flavors are completely normal food to me. It’s probably why I also love fruitcake, which seems to trigger everyone. Fresh figs, dried figs, something with figs baked into it. I’ve never need any extra convincing once figs are involved.

Once I came across cuccidati, I started looking for them and eventually decided to learn how to make them. They have a lot going on in the middle, which is why I love them. they’re full of figs, dates, golden raisins, walnuts, orange, cinnamon, nutmeg, sweet Marsala, and enough honey and marmalade to hold them together. The filling isn’t smooth like a Fig Newton, thank gawd, and it isn’t trying to be. You can taste the walnuts and see the fig seeds, which is what I like.

These cookies take some time, but they’re not difficult. I like making the dough and fig filling one day, then rolling, filling, baking, glazing, and adding the rainbow nonpareils the next. I also make mine big-heartedly filled because that’s part of my personality. I will not be wrapping a tiny layer of fig paste in pastry. Food, life, and especially cookies are about abundance. With these Italian fig cookies, I want thin pastry, lots of filling, and vanilla glaze and sprinkles over the top. There was never any other way.

The Decisions Behind This Recipe

• I make these Italian fig cookies over two days because there’s dough to make, filling to process, cookies to roll and shape, then baking, glazing, and sprinkling. It’s not hard, but I like making them a lot more when I don’t try to cram every part into one afternoon. I make the dough and filling the day before, then refrigerate them separately overnight. They’re both easier to handle cold, and the filling can even be made up to a week ahead if I’m deep in Christmas-cookie mode.
• Cold butter is the gateway to the correct pastry texture. I cut it into the flour in the food processor before adding the eggs, milk, vanilla, and orange zest. The finished dough is tender and buttery, not soft and cakey like the outside of a Fig Newton. I’ve never been a fan of Fig Newtons. These are closer to a Pop-Tart in the pastry department, although the filling is a completely different thing.
• The fig filling needs to be moist enough to press into a log without crumbling, but not loose enough to spread all over the dough when trying to wrap it up. The figs, dates, golden raisins, walnuts, marmalade, honey, and Marsala get processed into a sticky mixture that holds together when you press it. That’s the texture you’re looking for.
• I roll the dough to about ⅛ inch because I want more filling than pastry in each cookie. The dough should be thin enough that the dried fruit and walnut filling is the main thing you taste, but strong enough to fold over it without tearing. The cut-open cookies in the photos are the goal.
• I divide the dough into four portions before refrigerating it so I can take out only what I’m ready to roll. I can roll and fill one piece while the other three stay cold in the fridge. Trying to work with all the dough at once means the last part gets soft and sticky. It’s too much drama. Don’t do it.
• The tops of these cookies should still look pale when they’re finished baking, even though the bottoms and sides have taken on some color. If you wait for the tops to brown, the pastry will be dry, and that’s the opposite of what I want. These cookies have a dense, moist filling already. The dough needs to stay tender enough to hold up its end of the bargain.

Ingredients

How to Make Italian Fig Cookies (Cuccidati)

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the pastry dough)
  Add the flour, sugar, baking powder, and salt to a food processor, then pulse a few times to mix everything together. Add the cold, cubed butter and pulse until it looks like coarse crumbs. Add the eggs, milk, vanilla, and orange zest, then pulse until the dough begins to gather together. Stop processing as soon as it does. Transfer the dough to a lightly floured surface, divide it into four equal portions, and shape each into a disk. Wrap them separately and refrigerate for at least 1 hour, preferably overnight.
• Step Two (prepare the fig filling)
  Remove the hard stems from the dried figs, then add the figs, dates, golden raisins, and walnuts to the food processor. Pulse until everything is finely chopped, then add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the mixture becomes a thick, sticky paste that holds together when pressed, with some of the chopped fruit and walnuts still visible. It should be cohesive enough to shape into a log without crumbling, but not so wet that it spreads when you wrap the dough around it. If it’s too dry to shape, add another teaspoon of Marsala and pulse again. Refrigerate the filling until you’re ready to use it. You can make it up to a week ahead.
• Step Three (roll and fill the dough)
  Preheat the oven to 350°F and line two large baking sheets with parchment paper. Take one dough disk from the refrigerator and roll it on a lightly floured surface into a long rectangle about ⅛ inch thick, leaving the other disks chilled. Shape one-quarter of the fig filling into a log and place it lengthwise down the center of the dough. I want enough dough to wrap around the filling, but not so much that it’s a pastry tube with a vague fig suggestion inside. We want abundance.
• Step Four (shape and cut the cookies)
  Fold one long side of the dough over the filling, then fold the other side over it so the dough overlaps slightly. Press the seam closed, using a dab of water if needed. Turn the log seam-side down and lightly press the top and sides to even out its shape. Cut crosswise into 1-inch cookies and arrange them on the prepared baking sheets about an inch apart. Repeat with the remaining dough and filling. If the dough becomes too soft to handle, refrigerate it for a few minutes before continuing.
• Step Five (bake and cool the cookies)
  Bake for 12–15 minutes, until the cookies are set and the bottoms and sides are lightly golden. The tops should still look pale. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. Glazing warm cookies will make the icing thin out and slide off.
• Step Six (glaze and decorate)
  Whisk the confectioners’ sugar, milk, and vanilla until smooth. The glaze should coat the tops of the cookies without being so thick that you have to spread it with a knife. If needed, add more milk ½ teaspoon at a time. Dip the top of each cooled cookie into the glaze, let the excess drip off, and immediately add rainbow nonpareils. Leave the cookies on the wire rack until the glaze has dried completely before storing or freezing them.

Recipe Tips

• If your dried figs feel hard or unusually dry, soak them in hot water for about 15 minutes before processing. Drain and pat them dry well before adding them to the food processor. You want softened fruit, not extra water making the filling runny.
• If the dough gets warm and sticky while you’re rolling or folding it, put it back in the fridge for a few minutes. Adding more flour might seem like the answer, but too much can leave you with dry pastry. I’d wait a few minutes instead of adding flour to a dough that doesn’t need it.

Storage, Freezing, and Make-Ahead

• Once the glaze has completely set, store the cookies in an airtight container in a cool spot at room temperature for up to 5 days. The pastry softens as moisture from the filling makes its way into it, which is normal, and I like them even better after a day or two. I don’t refrigerate the finished cookies because the cold makes the pastry firmer than I want it.
• These freeze well, even after glazing and sprinkling. Let the glaze dry completely, then arrange the cookies in a freezer-safe airtight container with parchment paper between the layers. Freeze for up to 3 months and thaw them in the container at room temperature.
• The fig filling can be made up to a week ahead and stored covered in the refrigerator. I usually make the dough the day before baking, wrap the four disks separately, and refrigerate them overnight. The next day, all I have to do is roll, fill, shape, bake, glaze, and make a huge mess of rainbow sprinkles.

FAQs

• What are cuccidati?
  Cuccidati are traditional Sicilian fig-filled cookies often made around Christmas. They’re filled with dried fruit, nuts, and spices, wrapped in pastry, and usually finished with white icing and colorful sprinkles. The ingredients do vary from family to family, especially the fruit, nuts, and flavorings.
• Are Italian fig cookies the same as Fig Newtons?
  No! I understand the comparison because both have figs enclosed in dough, but they’re totally different cookies. Fig Newtons have a soft, cakey outside and smooth fig filling, while cuccidati have buttery pastry wrapped around chopped dried fruit and walnuts, usually finished with glaze and sprinkles.
• Can I make Italian fig cookies without alcohol?
  Yes. Replace the sweet Marsala with an equal amount of orange juice. The filling won’t have the Marsala flavor, but the orange juice gives it the moisture it needs.
• Can I use different nuts or dried fruit?
  Pecans can replace the walnuts, and you can experiment with different dried fruit. Keep the total amount about the same because changing the fruit can affect the sweetness and moisture of the filling. Check how well it holds together before adding more Marsala or orange juice.
• Why did my Italian fig cookies crack while baking?
  The dough may have been too cold when you folded it, rolled too thin, or filled with more fruit than it could hold. A seam that wasn’t sealed well can also open during baking. Chilled dough is easier to roll and shape because it doesn’t stick as much, but it still needs to be flexible enough to fold around the filling. If it cracks when you try to fold it, leave it at room temperature for a minute or two until it bends without splitting. If it becomes soft and sticky, return it to the refrigerator for a few minutes.

From My Kitchen Notes

Small observations from the margins.

• I know what needs more time in the cold before I can work with it.
• I’m not one to confuse something soft with something that’s given up.
• The outside doesn’t always tell me everything about what’s in the middle.
• I know how much room to leave for what I want most.
• Being sealed isn’t the same as being hidden.
• I don’t have to make myself smaller to be easier to handle.
• I know something doesn’t have to burn to prove it’s finished.

There’s More Room in the Cookie Tin

• Italian Cookies – Anise, sweet glaze, colorful sprinkles.
• Amaretti Cookies – Almond, soft centers, powdered sugar.
• Lemon Ricotta Cookies – Whole-milk ricotta, fresh lemon, thick lemon glaze.
• Glazed Lemon Sugar Cookies – Fresh lemon, sugar-coated cookies, lemon glaze.
• Danish Wedding Cookies – Buttery cookies, powdered sugar, holiday favorite.
• Panko Cookies – Buttery meltaway cookies, crisp panko crumbs.

Print

Italian Fig Cookies (Cuccidati)

These Italian Fig Cookies (Cuccidati) have a tender, buttery orange-scented pastry wrapped around a moist filling of dried figs, dates, golden raisins, walnuts, and sweet Marsala. Each cookie is dipped in vanilla glaze and finished with rainbow nonpareils. They are a traditional Sicilian Christmas cookie that's worth preparing over two days.

Course Dessert

Cuisine Italian, Sicilian

Keyword Italian Christmas cookies with figs, Italian cookies with figs, Italian fig Christmas cookies, Italian fig cookies, Italian fig cookies cuccidati, Italian fig filled cookies, Sicilian fig cookies

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Chilling, Cooling and Glazing: 1 hour hour 45 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 40 to 50 cookies

Calories 151kcal

Author Cathy Pollak

Equipment

• food processor For preparing the cold-butter pastry dough and processing the dried fruit and walnut filling.
• measuring cups and spoons For measuring the pastry, filling, and glaze ingredients.
• microplane grater or fine grater. For finely grating the orange zest.
• rolling pin For rolling the chilled pastry to approximately ⅛ inch (3 mm).
• 2 baking sheet For baking the cookies in batches.
• parchment paper Prevents sticking and makes cleanup easier.
• Knife or bench scraper. For cutting the filled pastry logs into individual cookies.
• whisk and small bowl. For preparing the vanilla glaze.
• cooling rack For cooling the cookies and allowing the glaze to set.

Ingredients

Dough:

• 2½ cups (313 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 1 tsp (4 g) baking powder
• ½ tsp (3 g) table salt
• ½ cup (113 g) unsalted butter cold and cut into cubes
• 2 large eggs
• ¼ cup (60 ml) whole milk
• 1 tsp (5 ml) vanilla extract
• 1 tsp finely grated orange zest

Fig Filling:

• 2 cups (283 g) dried figs hard stems removed
• ½ cup (~80 g) pitted dates
• ½ cup (~75 g) golden raisins
• 1 cup (~117 g) walnuts
• ¼ cup (80 g) orange marmalade
• 2 tbsps (42 g) honey
• 2 tbsps (30 ml) sweet Marsala wine (Marsala Dolce)
• finely grated orange zest of 1 medium orange
• 1 tsp (2.5 g) ground cinnamon
• ¼ tsp (0.25 g) ground nutmeg
• ⅛ tsp (0.25 g) table salt

Glaze:

• 1 cup (120 g) confectioners' sugar
• 1 tbsp (15 ml) whole milk plus more as needed
• ½ tsp (2.5 ml) vanilla extract
• rainbow nonpareils for decorating

Instructions

• Combine the flour, granulated sugar, baking powder, and salt in a food processor. Pulse briefly to distribute the dry ingredients. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  2½ cups (313 g) all-purpose flour, ⅓ cup (67 g) granulated sugar, 1 tsp (4 g) baking powder, ½ tsp (3 g) table salt, ½ cup (113 g) unsalted butter
• Add the eggs, milk, vanilla extract, and orange zest. Pulse until the dough begins to come together, being careful not to overprocess. Transfer to a lightly floured surface and form into a ball. Divide into four equal portions, flatten each into a disk, and wrap individually. Refrigerate for at least 1 hour, or overnight, until firm enough to roll.
  2 large eggs, ¼ cup (60 ml) whole milk, 1 tsp (5 ml) vanilla extract, 1 tsp finely grated orange zest
• Remove and discard any hard stems from the dried figs. Place the figs, dates, golden raisins, and walnuts in a food processor and pulse until finely chopped.
  2 cups (283 g) dried figs, ½ cup (~80 g) pitted dates, ½ cup (~75 g) golden raisins, 1 cup (~117 g) walnuts
• Add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the ingredients form a thick, sticky filling that holds together when pressed. The mixture should be moist but firm enough to shape into a log. Cover and refrigerate until ready to use. The filling can be prepared up to one week in advance.
  ¼ cup (80 g) orange marmalade, 2 tbsps (42 g) honey, 2 tbsps (30 ml) sweet Marsala wine , finely grated orange zest, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.25 g) ground nutmeg, ⅛ tsp (0.25 g) table salt
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Working with one portion of chilled dough at a time, roll it on a lightly floured surface into a long rectangle approximately ⅛ inch (3 mm) thick. Keep the remaining dough refrigerated while shaping the cookies.
• Place one-quarter of the fig filling lengthwise down the center of the rectangle, forming an even strip. Shape the filling into a compact log, leaving enough dough on either side to enclose it completely.
• Fold one long side of the dough over the filling, then fold the opposite side over it, slightly overlapping the dough. Press along the seam to seal. If necessary, lightly moisten one edge with water to help the dough adhere.
• Turn the filled log seam-side down and lightly press along the top and sides to create an even shape. Cut crosswise into approximately 1-inch (2.5 cm) cookies and arrange on the prepared baking sheets, leaving about 1 inch (2.5 cm) between each cookie. Repeat with the remaining dough and fig filling.
• Bake for 12–15 minutes, or until the pastry is set and the bottoms and sides are beginning to turn lightly golden. The tops should remain pale. Avoid overbaking, which can dry out the pastry.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
• Whisk together the confectioners' sugar, 1 tablespoon (15 ml) milk, and vanilla extract until smooth. If needed, add additional milk ½ teaspoon (2.5 ml) at a time until the glaze is thick enough to coat the cookies but fluid enough for dipping.
  1 cup (120 g) confectioners' sugar, 1 tbsp (15 ml) whole milk, ½ tsp (2.5 ml) vanilla extract
• Dip the tops of the cooled Italian fig cookies into the vanilla glaze, allowing the excess to drip off. Immediately decorate with rainbow nonpareils while the glaze is still wet.
  rainbow nonpareils
• Return the glazed cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

• Prepare the dough and filling 24 hours ahead and refrigerate separately. Both are easier to handle when chilled. The filling can be made up to one week ahead.
• If dried figs are too firm, soak in hot water for 15 minutes. Drain and pat dry before processing.
• If the filling is crumbly, add Marsala 1 teaspoon at a time until it holds together.
• Substitute dark rum or brandy for the Marsala, or use orange juice for an alcohol-free option.
• If the dough becomes too soft while shaping, refrigerate until firm enough to handle.
• Add extra milk to the glaze ½ teaspoon at a time to maintain a thick, dippable consistency.
• Store cookies in an airtight container at room temperature for up to 5 days. The pastry will soften slightly over time.
• Fully glazed cookies can be frozen in an airtight container with parchment between the layers for up to 3 months. Thaw at room temperature.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 35g | Calories: 151kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 62mg | Potassium: 134mg | Fiber: 2g | Sugar: 15g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Have you made these Italian Fig Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Italian Fig Cookies (Cuccidati) appeared first on Noble Pig.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

At some point, I had to figure out a way to make pumpkin bread with fewer calories because of my own insistence on having butter, cream cheese, or some kind of schmear on every slice was getting a little out of hand, calorie-wise. I wanted, or really needed, a lower-calorie pumpkin bread that I still wanted to eat. I’m not really someone who has room for something that tastes like I’ve taken everything good out of it.

Using whole wheat flour with all-purpose flour keeps the bread from becoming too dense, and honey, olive oil, and Splenda Brown Sugar Blend are part of how I made it lighter. I also added walnuts, which add calories, but removing them makes the bread less interesting.

I use the usual spices found in pumpkin bread, and I like pepitas scattered over the top. They look good and add some crunch. This isn’t pumpkin bread disguised as cake. We’ve all had the ones that are absolute mush in the middle with the texture of Play-Doh. This is a lighter loaf I genuinely like making and eating.

The Decisions Behind This Recipe

• I’ve tried making this with only whole wheat flour, and that was a big no for me. It needs all-purpose flour to keep it soft, while holding on to the flavor whole wheat flour adds. This combo keeps the good parts about pumpkin bread, without turning it into a loaf I’m consuming for sport.
• I tried a couple of ways to sweeten this bread without making it taste like something was missing. Honey and Splenda Brown Sugar Blend were the clear victors. The honey adds sweetness and helps keep the bread soft, while the brown sugar blend let me use less conventional sugar than I would in regular pumpkin bread. There isn’t one ingredient responsible for making this lighter. It’s the amounts and combination of ingredients that made the difference.
• I like olive oil in cakes, and I like it in this pumpkin bread for the same reason. It keeps the bread soft and has more flavor than a neutral oil. Between the olive oil, pumpkin purée, and honey, I’ve never needed to add more fat to get the texture I want.
• I use walnuts because I’ve always liked them with something sweet. You can leave them out and lower the calories further, but I think the bread is better with them. The pepitas have a different crunch, and I like how they toast on top while the loaf bakes.

Ingredients

• Whole wheat flour and all-purpose flour – The whole wheat adds more flavor, while the all-purpose flour keeps the loaf from turning into a hockey puck. Don’t substitute more whole wheat flour unless you want a heavier pumpkin bread.
• Baking soda, baking powder, and salt – The baking soda and baking powder help the loaf rise, and the salt makes sure the sweetness doesn’t overwhelm everything else.
• Cinnamon, nutmeg, ginger, allspice, and cloves – I use all five because I like more cinnamon in pumpkin bread than a standard pumpkin pie spice blend has. This blend doesn’t cover up the pumpkin flavor.
• Eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend – Use plain pumpkin purée, not pumpkin pie filling. I use clover honey and a mild extra virgin olive oil, so the bread doesn’t taste like salad dressing. Splenda Brown Sugar Blend is the specific product used in this recipe, and regular brown sugar isn’t a cup-for-cup substitute if you’re trying to keep the calories lower.
• Chopped walnuts – I chop them small enough that I don’t end up with one or two giant surprise walnuts in a slice.
• Pepitas – These are the shelled green pumpkin seeds, not seeds scraped out of a pumpkin. They toast on top of the loaf and add a different texture from the walnuts inside.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan)
  Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with cooking spray, then line it with parchment paper, leaving some hanging over the long sides. You’ll be glad you used parchment when it’s time to lift the bread out instead of trying to coax it from the pan.
• Step Two (mix the dry ingredients)
  In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt. I like getting all of that mixed through now so there are no boulders of baking soda or a slice that somehow got all the cloves.
• Step Three (finish the batter)
  Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend right to the flour mixture. Stir until you can’t see any dry flour, then stop. The batter doesn’t need to be perfectly smooth, and continuing to mix can make the finished bread tough.
• Step Four (add the walnuts)
  Fold in the chopped walnuts until they’re spread through the batter. A full cup means there’s enough for the whole loaf, not just one very ambitious slice.
• Step Five (fill the pan)
  Spoon the batter into the prepared pan and smooth out the top. Scatter the pepitas over everything before it goes into the oven. They toast while the bread bakes and add a different kind of crunch from the walnuts inside.
• Step Six (bake the pumpkin bread)
  Bake for 40 to 45 minutes. Start checking the center with a toothpick at 40 minutes. You don’t want wet batter, but a few damp crumbs are completely fine. Don’t judge the bread by the color of the top alone. The middle has its own timeline.
• Step Seven (cool before slicing)
  Let the bread sit in the pan for 10 minutes, then use the parchment to lift it onto a wire rack. Let it cool completely before slicing. I know warm pumpkin bread is very persuasive, but it slices much better after it’s had time to cool.

Recipe Tips

• Measure the flour by spooning it into the measuring cup and leveling it off instead of digging the cup into the bag. Whole wheat flour is easy to overmeasure, and too much of it can make the loaf heavier and drier than it should be.
• Be careful about changing the sweeteners. The honey and Splenda Brown Sugar Blend affect both the sweetness and moisture in this loaf, so subbing one or both can change more than the calorie count.
• An 8 × 4-inch loaf pan is what I use for this recipe. A 9 × 5-inch pan will spread the batter out more, so you’ll end up with a shorter loaf that may finish baking sooner. Don’t automatically use the full baking time if you change the pan size.
• Pumpkin bread can leave moisture on a toothpick even when it’s finished baking. What I don’t want to see is wet batter, because that means the center needs more time in the oven.

Storage and Freezing

• Keep the completely cooled pumpkin bread covered at room temperature for up to 3 days. I like wrapping it or storing it in an airtight container so it doesn’t dry out around the cut edge.
• For longer storage, refrigerate it in an airtight container for up to 1 week. I like letting a slice sit at room temperature before eating because cold pumpkin bread is firmer than I want it to be.
• You can freeze the whole loaf or individual slices for up to 3 months. Wrap the bread tightly in plastic wrap, then place it in a freezer bag or freezer-safe container. I like freezing individual slices because I can take out one at a time without committing myself to an entire pumpkin bread loaf.
• Thaw slices at room temperature, or warm one briefly in the microwave if you want it soft and warm again. The pepitas will not be as crunchy after storage, but the bread itself freezes well.

FAQs

• Is this pumpkin bread really lower in calories than regular pumpkin bread?
  This is a lighter pumpkin bread because I use Splenda Brown Sugar Blend to reduce the amount of conventional sugar while keeping honey, olive oil, and walnuts in the recipe. Based on 12 slices, each piece has an estimated 237 calories. Whether that’s fewer calories than another pumpkin bread depends on the recipe you’re comparing it with.
• Can I make this pumpkin bread without Splenda Brown Sugar Blend?
  You can use regular brown sugar, but the calories will change, and the sweetness may be different depending on how much you use. I haven’t tested every sugar substitute, so I can’t tell you they’ll all bake the same way.
• Can I use all whole wheat flour?
  You can, but the bread will be denser and have a more whole wheat flavor. I use some all-purpose flour because I like the way it keeps the loaf softer.
• Can I leave out the walnuts?
  Yes. The bread will still bake, but you will lose the walnut texture. You can leave them out or replace them with another chopped nut if that’s what you have.
• Can I use fresh pumpkin purée instead of canned pumpkin?
  You can try it, but homemade pumpkin purée can have more water than canned pumpkin and may change the texture of the bread. I use canned pumpkin purée because it’s consistent, and I know what I’m getting every time.
• Can I make this into pumpkin muffins?
  I haven’t tested this batter as muffins, which surprises me. I think it would work, but I can’t give you a baking time until I’ve tried it myself.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between making something different and leaving something out.
• I’ve never confused being lighter with being easier to carry.
• Some things need a different kind of sweetness than the one I’m used to.
• I can keep the good parts without keeping all of it.
• Letting something cool before I decide whether it’s ready is a skill I’ve worked on.
• I’ve learned to not mistake less for absence.
• Things can be better when I leave some of the shell on.

When Pumpkin Calories Don’t Count

• Pumpkin Brown Sugar Muffins – Brown sugar, pumpkin spice, walnut crumble.
• Pumpkin Buttermilk Muffins – Buttermilk, pumpkin, buttery spiced streusel.
• Pumpkin Crumb Coffee Cake – Pumpkin, cinnamon, ginger, nutmeg, crumb topping.
• Pumpkin Cake Donuts – Pumpkin spice, cake donuts, morning coffee.
• Two-Ingredient Pumpkin Cake – Two-ingredient pumpkin cake, apple cider glaze.

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Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread uses whole wheat flour, honey, olive oil, and Splenda Brown Sugar Blend in a cinnamon-spiced pumpkin batter. Chopped walnuts are mixed into the loaf, with pepitas scattered over the top before baking.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword homemade pumpkin bread, lightened up pumpkin bread, low calorie pumpkin bread, lower calorie pumpkin bread, olive oil pumpkin bread, pumpkin bread with honey, pumpkin bread with walnuts, pumpkin walnut bread, reduced calorie pumpkin bread, Splenda pumpkin bread, whole wheat pumpkin bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling 1 hour hour

Total Time 2 hours hours

Servings 12 slices

Calories 237kcal

Author Cathy Pollak

Equipment

• loaf pan 8x4 (20x10 cm) The pan size used for this recipe; a larger pan changes the loaf's height and may affect baking time.
• mixing bowls Large enough to hold the dry ingredients and finished batter.
• hand mixer or whisk. To blend the batter.
• parchment paper Makes removing the loaf easier without damaging the top.
• whisk Distributes the leavening and spices through the flour.
• kitchen scale Helpful for accurately measuring the flours, honey, and walnuts.
• rubber spatula Mixes the batter and folds in the walnuts without excessive stirring.
• cooling rack Allows air to circulate as the loaf cools.

Ingredients

• cooking spray
• ¾ cup (90 g) whole wheat flour
• ⅔ cup (83 g) all-purpose flour
• 1 tsp (4 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground allspice
• ¼ tsp (0.5 g) ground cloves
• ¼ tsp (1.5 g) table salt
• 2 large eggs
• 1 cup (245 g) pumpkin purée not pumpkin pie filling
• ⅓ cup (113 g) clover honey
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
• 1 cup (120 g) chopped walnuts
• 2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

• Preheat the oven to 350°F (175°C). Coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray and line it with parchment paper, leaving enough overhang on the long sides to lift the bread out after baking.
  cooking spray
• Whisk the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt together in a large mixing bowl until evenly distributed.
  ¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
• Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend to the dry ingredients. Stir until the flour is incorporated and no dry streaks remain. Avoid continuing to mix once the batter is uniform, since overmixing can make the finished bread less tender.
  2 large eggs, 1 cup (245 g) pumpkin purée, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
• Fold in the chopped walnuts, distributing them throughout the batter.
  1 cup (120 g) chopped walnuts
• Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle the pepitas over the surface.
  2 tbsps (18 g) pepitas (pumpkin) seeds
• Bake for 40–45 minutes, checking the center with a toothpick. The bread is ready when the toothpick comes out without wet batter. A few damp crumbs are fine, but the center should not look raw.ake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

• I've made this pumpkin bread with and without honey, and I prefer the flavor and texture when it's included. You can leave it out to reduce calories further, but the bread won't be quite as sweet.
• Use Splenda Brown Sugar Blend if you want to keep the calories lower. Regular brown sugar will change the nutritional values.
• You can leave out the walnuts and pepitas if you prefer, but you'll lose some of the crunch.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 87g | Calories: 237kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 180mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lightened-Up Pumpkin Bread appeared first on Noble Pig.

Lemon Ricotta Cookies with Fresh Lemon Glaze

I worked at Nordstrom on and off in high school, mostly during summers and over the holidays. Everyone back then was obsessed with the Nordstrom Café, but I was specifically obsessed with their lemon ricotta cookies. I had one almost every time I worked, and I never got over them because I can still remember how they tasted. Do they still have them? I have no idea. I haven’t been in a Nordstrom in a long time.

Years later, when my son was in college in Boston, I started looking for lemon ricotta cookies in Italian bakeries whenever I visited. There were the usual ricotta cakes, pastries, cannoli, and every other ricotta dessert imaginable, but never the cookie I was looking for. I always thought that was strange. And I didn’t go to one or two bakeries and call it a day. I went to all of them. Okay, lots of them. Bakery visits in other cities are a serious undertaking for me.

Eventually, I started making my own, trying to get as close as I could to the Nordstrom cookies I remembered. They were extremely soft and cake-like, very lemony, with a thick lemon glaze over the top. By then I had started making homemade ricotta cheese too, which you can use in these cookies if you feel like it. I don’t always. A good whole-milk ricotta from the grocery store works great, and that’s what I use most of the time.

The Decisions Behind This Recipe

• Whole-milk ricotta is what gives these cookies the soft, tender centers. Part-skim is not the answer. You don’t need to drain it through cheesecloth or turn this into an all-day project. Just pour off any obvious liquid sitting on top when you open the container. The amount of flour accounts for the moisture in whole-milk ricotta. I do the same with my homemade ricotta too and drain off any excess liquid. But most of the time I use a good grocery-store ricotta, and the cookies come out the way I want them.
• I use two full tablespoons of finely grated lemon zest because “zest of two lemons” is not really a measurement. Lemons can be tiny or the size of a softball, and I wanted the lemon flavor to be the same every time I made these. That much zest means the cookies already taste like lemon before the glaze ever gets involved.
• The zest goes into the bowl with the butter and sugar right at the beginning. As they cream together, the sugar helps work the fragrant oils out of the zest and into the butter. I’ve done this in enough cookie recipes to know it makes a difference.
• I also add fresh lemon juice to the dough, not just the glaze. I want the cookie and the thick white top to taste like lemon. The glaze is definitely part of the experience, but it’s really there to reinforce what’s already going on.
• The dough is very soft and sticky once it is mixed. That’s normal, and it’s not a sign to start adding flour. Cover it and let it chill for an hour instead. The refrigerator makes the dough easy to scoop and helps the cookies stay rounded and puffy in the oven.
• These cookies are supposed to stay pale. I bake them until they’re puffed and set around the edges. The tops will spring back lightly when touched. If you wait for them to turn golden, they will have spent too long in the oven, and you’ll lose some of the soft, cake-like center.

Ingredients

• All-purpose flour – The soft dough needs enough flour to bake up puffy while keeping the finished cookies tender and cake-like.
• Baking powder – Helps these very soft cookies bake up puffy instead of spreading into flat lemon puddles.
• Salt – Keeps all the sugar from making the lemon and ricotta taste dull.
• Unsalted butter – Let it soften before you start, but don’t let it get melted or greasy. It needs to cream properly with the sugar and zest.
• Granulated sugar – Besides sweetening the cookies, the sugar helps work the lemon zest into the butter while everything is beaten together.
• Fresh lemon zest – I use two measured tablespoons so the lemon flavor doesn’t depend on whether the lemons at the store are tiny or enormous. Zest the lemons before you juice them.
• Eggs – Room-temperature eggs mix into the creamed butter and sugar more easily.
• Whole-milk ricotta – Pour off any liquid visibly sitting on top, but don’t strain it dry. The dough is meant to have the moisture from regular whole-milk ricotta.
• Fresh lemon juice – This goes into both the cookie dough and the glaze, so the lemon flavor isn’t limited to the top of the cookie. Since you’re already buying lemons for the zest, this isn’t the moment for bottled juice.
• Vanilla extract – You won’t taste the vanilla on its own, but I still want a small amount in the dough.
• Confectioners’ sugar – This is the base of the lemon glaze. Once mixed with fresh lemon juice, it should be fluid enough for dipping but thick enough to stay on top of the cookies.

How to Make Lemon Ricotta Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the dry ingredients)
  Whisk the flour, baking powder, and salt together in a medium bowl, then set it aside. I like having this done before I start with the butter and sugar, so I’m not stopping to measure anything once I get into mixing the dough.
• Step Two (cream the butter, sugar, and lemon zest)
  Beat the softened butter, sugar, and lemon zest for 2–3 minutes, until it looks light and creamy. The zest goes in now instead of later because the sugar helps work it into the butter while everything mixes, releasing more of the fragrant lemon oils before the rest of the dough goes in.
• Step Three (finish the dough)
  Beat in the eggs one at a time, then mix in the ricotta, lemon juice, and vanilla. It may look a little curdled at this point, which is normal and not a reason to keep beating it. Add the dry ingredients and mix until you can’t see any flour. The dough will be very soft and sticky, which is how it should be, so don’t add more flour to make it feel like regular cookie dough.
• Step Four (chill and scoop)
  Cover the bowl and refrigerate the dough for at least 1 hour. Once it’s chilled, scoop about 1½ tablespoons of dough per cookie onto parchment-lined baking sheets, leaving about 2 inches between them. That hour in the refrigerator makes the soft dough much easier to scoop and helps the cookies stay rounded and puffy instead of spreading all over the pan.
• Step Five (bake the cookies)
  Bake at 350°F for 12–14 minutes. Don’t wait for browning with these. Take them out when they’re puffed and set around the outside, and the pale tops spring back lightly when touched. Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
• Step Six (glaze the cookies)
  Whisk the confectioners’ sugar and fresh lemon juice until smooth. You want a glaze that coats the top of the cookie but is still fluid enough for the excess to drip back into the bowl after dipping. If it’s too thick, add lemon juice ½ teaspoon at a time. If it gets too loose, whisk in more confectioners’ sugar. Dip the tops of the completely cooled cookies, put them back on the rack, and let the glaze set before serving or storing.

Recipe Tips

• The butter, eggs, ricotta, lemon juice, and vanilla can look a little strange together before the flour goes in. Slightly curdled is the best way to describe it, although I would probably just call it unsettling if I had not made the recipe before. Leave it alone. Once the flour goes in, it looks like cookie dough again.
• Let the cookies cool completely before you glaze them. A warm cookie will thin the glaze on contact, and instead of getting the thick lemon cap over the top, you’ll have glaze running down the sides and barely anything left where you want it.
• Add extra lemon juice to the glaze in very small amounts. A ½ teaspoon at a time is enough to change it quickly. You want it thin enough to dip the cookies, but not so loose that it slides right back off again. If you go too far, confectioners’ sugar will bring it back.

Storage and Freezing

• Once the glaze has fully set, keep the cookies in an airtight container at room temperature for up to 2 days, with parchment between layers if you are stacking them. They are best the first day, but still very good the next day. The centers stay soft.
• For longer storage, refrigerate them in an airtight container for up to 5 days. Let them sit out for a bit before eating if you can. Cold cookies are still cookies, obviously, but the lemon flavor and soft ricotta texture are better once they’re not refrigerator-cold.
• You can freeze the cookies for up to 2 months. I prefer freezing them unglazed, then thawing them at room temperature and dipping them in fresh glaze. Glazed cookies can be frozen too, but the glaze may get sticky after thawing. It’s not a crisis. It’s just not the prettier option.
• The dough can also be made a day ahead and kept tightly covered in the refrigerator for up to 24 hours. Scoop and bake it straight from the refrigerator, adding another minute or two if the cookies need it.

FAQs

• Do I need to drain ricotta for lemon ricotta cookies?
  No. Pour off any liquid visibly sitting on top of the ricotta, but don’t strain it dry. The amount of flour in the recipe accounts for the normal moisture in whole-milk ricotta, and removing too much of it changes the soft texture of the cookies.
• Can I use homemade ricotta?
  Yes. I have used my homemade ricotta in these cookies, and it works really well. If yours is really runny or has a lot of liquid sitting on top, pour that off first, just as you would with grocery-store ricotta.
• Can I use part-skim ricotta?
  I don’t recommend it. It doesn’t give me the same cake-like texture. Stick with whole-milk ricotta if the texture shown here is what you want. This isn’t the ingredient to freelance in.
• Why is my lemon ricotta cookie dough so sticky?
  Because it’s supposed to be. Ricotta and lemon juice make this a softer dough than regular cookie dough, and adding extra flour will make this a totally different cookie. Refrigerate it for at least an hour, then scoop it while cold.
• How do I know when lemon ricotta cookies are done?
  Look for puffed cookies that are set around the outside and pale on top. The tops should spring back lightly when touched. Don’t wait for them to turn golden.
• Do lemon ricotta cookies need to be refrigerated?
  Once the glaze has set, they can stay in an airtight container at room temperature for up to 2 days. After that, I move them to the refrigerator.
• Can I make lemon ricotta cookie dough ahead of time?
  Yes. Keep it tightly covered in the refrigerator for up to 24 hours, then scoop and bake it directly from cold. You may need an extra minute or two in the oven.
• Can I freeze lemon ricotta cookies?
  Yes. They freeze for up to 2 months. I like to freeze them unglazed, then thaw them at room temperature and add the lemon glaze afterward.

From My Kitchen Notes

Small observations from the margins.

• I don’t wait for color when I already know what I’m looking at.
• Separation doesn’t always need to be fixed.
• I don’t add more because I’m impatient to handle it.
• I use more zest when I want the point to be clear.
• I’ve never had an interest in anything that only tastes good on the surface.
• Lack of color doesn’t mean lack of substance.
• I like knowing what’s below before I decide how much to put on top.
• I can let something cool completely before I decide what it needs next.

The Cookie Tin Has Room

• Glazed Lemon Sugar Cookies – Fresh lemon, thick glaze, sugar-coated cookie.
• Italian Cookies – Anise, sweet glaze, colorful sprinkles.
• Amaretti Cookies – Almond, soft centers, powdered sugar.
• Danish Wedding Cookies – Buttery cookies, powdered sugar, holiday favorite.
• Panko Cookies – Buttery meltaway cookies, crisp panko crumbs.

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Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, tender and cake-like, made with whole-milk ricotta, fresh lemon zest and lemon juice, then dipped in a fresh lemon glaze.

Course Cookie, Dessert

Cuisine Italian-American

Keyword Italian lemon ricotta cookies, lemon ricotta cheese cookies, lemon ricotta cotta cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 36 cookies

Calories 133kcal

Author Cathy Pollak

Equipment

• hand mixer or stand mixer. For creaming the butter, sugar, and lemon zest and mixing the cookie dough.
• mixing bowls (large and medium). For mixing the lemon ricotta cookie dough and whisking the dry ingredients.
• baking sheet For baking the cookies in batches.
• parchment paper Keeps the cookies from sticking and makes cleanup easier.
• cookie scoop (1½ tbsps) Keeps the cookies evenly sized for consistent baking.
• cooling rack Allows the cookies to cool completely before glazing.
• microplane grater or fine grater. For finely grating the fresh lemon zest.

Ingredients

Cookies:

• 3 cups (360 g) all-purpose flour
• 1 tsp (4 g) baking powder
• 1 tsp (5 g) table salt
• ½ cup (113 g) unsalted butter softened
• 1½ cups (300 g) granulated sugar
• 2 tbsps (12 g) finely grated lemon zest
• 2 large eggs room temperature
• 1 (15 oz /425 g) container whole milk ricotta cheese
• 2 tbsps (30 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Lemon Glaze:

• 1½ cups (180 g) confectioners' sugar
• 3 tbsps (45 ml) fresh lemon juice

Instructions

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3 cups (360 g) all-purpose flour, 1 tsp (4 g) baking powder, 1 tsp (5 g) table salt
• In a large bowl, beat the butter, granulated sugar, and lemon zest with an electric mixer on medium-high speed for 2–3 minutes, until light and creamy.
  ½ cup (113 g) unsalted butter, 1½ cups (300 g) granulated sugar, 2 tbsps (12 g) finely grated lemon zest
• Add the eggs one at a time, beating well after each addition. Add the ricotta, lemon juice, and vanilla extract and mix on low speed until incorporated. The mixture may look slightly curdled at this point; this is normal.
  2 large eggs , 1 (15 oz /425 g) container whole milk ricotta cheese, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• Gradually add the dry ingredients and mix on low speed until no streaks of flour remain. The lemon ricotta cookie dough will be very soft and sticky. Cover the bowl and refrigerate for at least 1 hour.
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Scoop about 1½ tablespoons of chilled dough per cookie onto the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart.
• Bake for 12–14 minutes, until the cookies are puffed and set around the edges. The tops should remain pale and spring back lightly when touched. Don't wait for the cookies to brown.
• Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Whisk together the confectioners’ sugar and fresh lemon juice until smooth. The glaze should be thick enough to coat the tops of the cookies but fluid enough for dipping.
  1½ cups (180 g) confectioners' sugar, 3 tbsps (45 ml) fresh lemon juice
• If the glaze is too thick, add additional lemon juice, ½ teaspoon (2.5 ml) at a time. If the glaze is too thin, whisk in additional confectioners’ sugar until the desired consistency is reached.
• Dip the top of each completely cooled cookie into the lemon glaze, allowing the excess to drip back into the bowl. Return the cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

• Pour off any visible liquid sitting on top of the ricotta before using. There's no need to thoroughly drain it.
• The dough will be very soft and sticky before chilling. Don't add additional flour.
• The dough can be refrigerated, tightly covered, for up to 24 hours. Very cold dough may need an additional minute or two in the oven.
• Add sprinkles immediately after glazing, while the glaze is still wet.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Place parchment paper between layers once the glaze has set.
• Freeze baked cookies for up to 2 months, preferably without the glaze. Thaw at room temperature before glazing.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 39g | Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 147mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.4mg

Have you made these Lemon Ricotta Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Ricotta Cookies appeared first on Noble Pig.

Cinnamon Sugar Applesauce Fritters with Maple Caramel Dip

Apple slices are fine and vanilla ice cream is always going to be part of my life. But once I had the maple caramel dip figured out, I needed something warm and fried to go with it. That’s how I ended up making these applesauce fritters specifically for the maple caramel dip.

These are not the huge, irregular apple fritters with chunks of fruit inside them. I made them into smaller, round fritters with applesauce in the batter, then rolled them warm in cinnamon sugar. That makes them easier to eat and, obviously, more dangerous. It’s easy to pick one up, take a bite and not have a drippy apple trying to escape from it. The bigger problem is that they’re small enough to make it very easy to lose track of how many I’ve had.

And honestly, they’re good without anything else. I like the cinnamon sugar, but if you want less sugar, you can leave it off. The inside is soft, with applesauce, cinnamon and nutmeg, and that’s enough of a payoff for me. But the warm maple caramel is really the end-all, and I already had it sitting there. I’m only human.

The Decisions Behind This Recipe

• Making these with applesauce was not an afterthought. I wanted apple flavor throughout the batter, but without the fruit chunks because they change how the fritters fry.
• I know a full cup of unsweetened applesauce seems like a lot for a batch of small fritters, but it’s where the apple flavor and most of the moisture come from. Unsweetened applesauce also let me decide how sweet the fritters were going to be instead of letting whatever was added to the jar make the decision for me.
• The batter is supposed to be thick. When I drop a scoop into the oil, I want it to stay in a round mound instead of spreading out as soon as it hits the oil. Applesauce can vary from brand to brand, so the batter may need a small adjustment before you fry the whole batch. That’s why I make one test fritter first instead of assuming every jar of applesauce is going to act exactly the same.
• I kept the fritters tablespoon-size so the centers cooked by the time the outsides were golden. Bigger fritters sound good until you cut one open and find out the middle needed more time. These are small enough to cook through, and also small enough that you can eat three while deciding whether you like them.
• The cinnamon sugar and maple caramel are doing different things. Rolling the warm fritters in cinnamon sugar gives you a finished fritter without needing a glaze. The maple caramel dip is here because I made it for these too, and because there’s nothing wrong with dipping a cinnamon-sugar fritter into warm maple caramel when it’s sitting right in front of you.

Ingredients

• All-purpose flour – Standard all-purpose flour is what I use. Measure it carefully, because the batter is already meant to be thick.
• Baking powder and baking soda – Both help the fritters puff while they fry.
• Fine salt – It distributes easily through the batter. There isn’t much of it, but the fritters need it.
• Ground cinnamon and nutmeg – Cinnamon is the main spice, with nutmeg behind it. I want them to taste like apples and cinnamon, without the full spice drawer in the bowl.
• Granulated sugar – There are only two tablespoons in the batter. They get more sweetness later from cinnamon sugar or maple caramel dip, depending on how you decide to handle yourself.
• Large egg – One is enough to help bind the batter without adding more liquid than I need.
• Unsweetened applesauce – Different brands can be thicker or looser, which is why I want you to look at the batter and fry a test fritter before committing to the whole batch.
• Milk – This loosens the applesauce batter enough to make it scoopable. You can also add a small amount if your applesauce makes the batter too firm.
• Vanilla extract – There are two teaspoons in the batter, so you’re going to notice it.
• Unsalted butter – Melt it first and let it cool for a minute before adding it. I don’t need the butter hot enough to start cooking the egg before the batter is even mixed.
• Canola or peanut oil – Use a neutral, high-heat oil for frying. The amount is going to depend on your pot. You want two to three inches of oil, not a certain number of cups.
• Cinnamon sugar – Optional, but stir it together before you start frying. Once the fritters are coming out of the oil, you’ll want it ready.
• Maple caramel dip – Optional for serving, although you know how I feel about it.

How to Make Applesauce Fritters

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the dry ingredients)
  Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar together in a medium bowl. Give it a good whisk so the leaveners and spices are evenly distributed through the flour. Nobody needs one fritter that got all the cinnamon.
• Step Two (mix the wet ingredients)
  In a separate bowl, whisk the egg, applesauce, milk, vanilla and melted butter until everything is well mixed. Pour the wet ingredients into the dry ingredients and stir until the flour disappears. Stop there. The batter should be thick, and a few lumps are better than stirring the life out of it.
• Step Three (heat the oil)
  Pour 2–3 inches of oil into a heavy, deep pot and heat it to 350°F. Keep an eye on the temperature while you fry because every batch of batter cools the oil down a little. Let it come back to temperature before adding more fritters, unless greasy fritters are suddenly what we’re doing.
• Step Four (make a test fritter)
  Drop one tablespoon-size scoop of batter into the oil and fry for 2–3 minutes, turning as needed, until it’s deep golden brown. Take it out and break it open. This is your chance to see what the batter is doing before the rest of the fritters get involved. If it spreads too much, stir 1–2 tablespoons of flour into the batter. If the batter seems too firm, stir in a small amount of milk or applesauce.
• Step Five (fry the fritters)
  Carefully drop tablespoon-size portions of batter into the hot oil, working in small batches so the oil stays close to 350°F. Fry for 2–3 minutes, turning them as needed so they brown evenly and cook through the center. Keep them small. A bigger fritter may look finished on the outside while the middle has different plans.
• Step Six (finish and serve)
  Transfer the fritters to a paper-towel-lined tray to drain. If you’re using cinnamon sugar, roll them in it while they’re still warm so the sugar sticks. Serve them warm on their own or with maple caramel dip for dipping. If the caramel is already sitting there, I think we both know which direction this is going.

Recipe Tips

• Make the test fritter, then break it open before you decide the batter is ready. The center should be cooked through, not wet or gummy. That one fritter can save you from discovering a problem after you’ve fried the whole bowl.
• Have everything sitting out before you start frying, including the cinnamon sugar, a tray for the cooked fritters, your scoop and whatever you’re using to turn them. Once the oil is hot, it’s not a great time to remember you have no idea where the paper towels went.
• Don’t add chopped apple to this batter. Fresh apple adds more moisture, and any pieces exposed to the hot oil can make it spit and splatter.
• If you don’t have a frying thermometer, drop a small amount of batter into the oil. It should sink briefly, rise within a second or two, and bubble steadily as it fries. If it browns almost immediately, the oil is too hot. If it sits there with weak bubbling, give the oil more time to heat.
• Roll the fritters in cinnamon sugar while they’re warm. Once they cool down, the sugar has less interest in staying put.

Storage and Reheating

• Applesauce fritters are best the day they’re fried, preferably while they’re still warm enough to make the cinnamon sugar smell ridiculous.
• If you have leftovers, let them cool completely and keep them in an airtight container at room temperature for up to one day. Warm them in a 350°F oven until heated through and the outside has picked up some of its texture again.

FAQs

• Can I use sweetened applesauce?
  You can, but the fritters will be sweeter. I prefer unsweetened applesauce because if they’re getting rolled in cinnamon sugar and dunked in maple caramel dip, I want to keep the sweetness in the batter on the down low.
• Can I add chopped apple?
  Technically yes, but don’t. The applesauce is already providing the apple flavor and moisture, and chopped apple changes how the fritters cook in hot oil. If you want the big apple-piece experience, these aren’t the fritters for you.
• Why are my fritters greasy?
  The oil was probably too cool, the pot was crowded, or the next batch went in before the oil returned to 350°F. Give the oil time between batches and fry only a few at once. You can keep the fried batches warm in a low oven while you finish the rest.
• Can I make the batter ahead of time?
  I wouldn’t. Once the wet and dry ingredients are mixed, fry the batter soon after. This is not one of those recipes that improves by sitting around.
• Do I have to roll them in cinnamon sugar?
  No. They’re good plain, and maple caramel dip is another way to finish them. But the warm cinnamon sugar is very good, so I would at least make the bowl and see what you like. I always do both.
• What can I serve with applesauce fritters?
  Maple caramel dip was made for these. Vanilla ice cream would also be good if you’re serving the fritters as dessert instead of eating them over the counter while the oil cools.
• Can I reuse the frying oil?
  Yes. Let the oil cool completely, then strain out any crumbs and store it in a sealed container in a cool, dark place. I’d reuse oil from these for other sweet foods, like frying the shells for my cherry cheesecake tacos, so you don’t end up frying dessert in oil that tastes like last night’s dinner. If it smells off, smokes at a lower temperature than it did before, or looks unusually dark, it’s done.

From My Kitchen Notes

Small observations from the margins.

• I can learn a lot from one small test before I hand over the whole idea.
• Lots of things can look finished before they are.
• I don’t make something bigger because I can.
• If it spreads too easily, I know what to do.
• Some additions look good on paper and make a complete mess once they’re hot.
• I like knowing the middle is right before I start celebrating the outside.
• I don’t need it to last forever. But it needs to be good while it’s here.
• I have more respect for something that knows when it’s done instead of trying to be perfect.

A Reason to Keep the Cinnamon Sugar Out

• Air Fryer Cinnamon Sugar Donut Holes – Air-fried donut holes, buttery cinnamon sugar.
• Apple Pie Samosas – Apple pie filling, buttery phyllo, cinnamon sugar.
• Sweet Potato Muffins – Sweet potato, warm spices, cinnamon sugar.
• Apple Snickerdoodles – Honeycrisp apples, chewy cookies, cinnamon sugar.
• Eggnog Snickerdoodles – Eggnog, cinnamon, nutmeg, optional glaze.

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Applesauce Fritters

These Applesauce Fritters are made with unsweetened applesauce instead of chopped apples, then fried in small portions until golden. Roll them warm in cinnamon sugar or serve with Maple Caramel Dip for dipping.

Course Brunch, Dessert

Cuisine American

Keyword apple fritters, applesauce fritters, cinnamon sugar fritters, fried apple fritters

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 18 to 24 fritters

Calories 66kcal

Author Cathy Pollak

Equipment

• Dutch Oven or other heavy, deep pot. Choose one with enough room above the oil to safely contain bubbling and splattering.
• thermometer for frying The easiest way to maintain the oil at 350°F (175°C).
• small cookie scoop Helps keep the fritters close to tablespoon-size so they cook evenly.
• slotted spoon or spider strainer. For safely removing the fritters from the hot oil.
• wire rack with rimmed baking sheet Useful for holding the fritters after frying.
• paper towels For draining excess oil.

Ingredients

Applesauce Fritters:

• 1½ cups (180 g) all-purpose flour
• 2 tsps (8 g) baking powder
• ¼ tsp (1 g) baking soda
• ½ tsp (3 g) table salt
• 1 tsp (2.5 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg
• 2 tbsps (25 g) granulated sugar
• 1 large egg
• 1 cup (245 g) unsweetened applesauce
• ¼ cup (60 ml) milk
• 2 tsps (10 ml) vanilla extract
• 1 tbsp (14 g) unsalted butter melted
• canola oil or peanut oil for frying

Optional Cinnamon Sugar:

• 1 cup (200 g) granulated sugar
• 2 tsps (5 g) ground cinnamon

For Serving:

• Maple Caramel Dip optional

Instructions

• Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and granulated sugar in a medium bowl.
  1½ cups (180 g) all-purpose flour, 2 tsps (8 g) baking powder, ¼ tsp (1 g) baking soda, ½ tsp (3 g) table salt, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, 2 tbsps (25 g) granulated sugar
• In a separate bowl, whisk together the egg, unsweetened applesauce, milk, vanilla extract and melted butter until well combined.
  1 large egg, 1 cup (245 g) unsweetened applesauce, ¼ cup (60 ml) milk, 2 tsps (10 ml) vanilla extract, 1 tbsp (14 g) unsalted butter
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter should be thick enough to hold together when dropped from a spoon or scoop.
• Pour 2–3 inches (5–7.5 cm) of oil into a heavy, deep pot and heat to 350°F (175°C).
  canola oil
• Fry one test fritter before cooking the full batch. Drop a tablespoon-size portion of batter into the hot oil and fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. If the batter spreads too much, stir 1–2 tablespoons of additional flour into the batter. If the batter is too firm, stir in a small amount of milk or applesauce.
• Working in small batches, carefully drop tablespoon-size portions of batter into the oil. Fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. Maintain the oil temperature as close to 350°F (175°C) as possible between batches.
• Transfer the fritters to a paper-towel-lined tray to drain. If using the cinnamon sugar, roll the fritters in it while they are still warm.
  1 cup (200 g) granulated sugar, 2 tsps (5 g) ground cinnamon
• Serve the applesauce fritters warm, with Maple Caramel Dip for dipping if desired.
  Maple Caramel Dip

Notes

• Applesauce varies by brand. The batter should be thick enough to hold together when dropped from a spoon or scoop.
• Fry one test fritter before cooking the full batch. Add 1–2 tablespoons (8-16 g) flour  if the batter spreads too much, or a small amount of milk or applesauce if it’s too firm.
• Keep the fritters tablespoon-size and maintain the oil at 350°F (175°C) for even cooking.
• Fry in small batches, allowing the oil to return to temperature between batches.
• The optional cinnamon sugar and Maple Caramel Dip are not included in the nutritional calculation. Nutrition includes an estimated amount of oil absorbed during frying; actual absorption will vary.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 28g | Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 30mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg

Have you made these Applesauce Fritters? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Applesauce Fritters appeared first on Noble Pig.

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Apple Snickerdoodles

Apple Snickerdoodles are soft, thick and chewy, with cinnamon-spiced Honeycrisp apples folded through classic snickerdoodle dough and a generous cinnamon-sugar coating.

Course Cookie, Dessert

Cuisine American

Keyword apple snickerdoodle cookies, apple snickerdoodles, fresh apple cookies, snickerdoodles with apples

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Additional Time: 1 hour hour 30 minutes minutes

Total Time 2 hours hours 12 minutes minutes

Servings 20 cookies

Calories 290kcal

Author Cathy Pollak

Equipment

• large skillet For cooking the apples until tender and reducing the excess liquid.
• kitchen scale Useful for weighing the flour, apple and 55-gram dough portions.
• mixing bowls (large and small). For whisking the dry ingredients and the cinnamon-sugar coating.
• Stand Mixer or hand mixer. For creaming the butter and sugars and mixing the cookie dough.
• rubber spatula For folding the chilled apples into the dough without overmixing.
• 3 baking sheet For baking the cookies with enough room between them to spread.
• parchment paper Prevents sticking and makes cleanup easier.
• cooling rack For cooling the cookies completely after their initial rest on the baking sheets.

Ingredients

Apple Filling:

• 1 tsp (2.5 g) unsalted butter
• 1¼ cups (150 g) Honeycrisp or Pink Lady apple peeled and diced into ⅛- to ¼-inch (3- to 6-mm) cubes
• 2 tbsps (25 g) dark brown sugar
• 1 tsp (2.5 g) ground cinnamon
• ¼ tsp (0.5 g) freshly grated nutmeg
• pinch kosher salt
• 1 tsp (5 ml) vanilla extract

Cookie Dough:

• 3 cups (375 g) all-purpose flour
• 2 tsps (6 g) cream of tartar
• 1 tsp (4.6 g) baking soda
• ½ tsp (1.5 g) kosher salt
• 1½ tsps (4 g) ground cinnamon
• 1 cup (226 g) unsalted butter softened
• ¾ cup + 2 tbsps (170 g) granulated sugar
• ⅓ cup (75 g) packed light brown sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 2 tsps (10 ml) vanilla extract

Cinnamon-Sugar Coating:

• ¼ cup (50 g) granulated sugar
• 1 tbsp (8 g) ground cinnamon

Instructions

• Melt the butter in a large skillet over medium heat. Add the diced apple, dark brown sugar, cinnamon, nutmeg and salt. Cook, stirring frequently, until the apples are tender but still hold their shape and the released liquid has reduced completely. The apples should look moist and coated with the brown sugar mixture, with no syrup remaining in the skillet.
  1 tsp (2.5 g) unsalted butter, 1¼ cups (150 g) Honeycrisp or Pink Lady apple, 2 tbsps (25 g) dark brown sugar, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) freshly grated nutmeg, pinch kosher salt
• Remove the skillet from the heat, then stir in the vanilla extract. Transfer the apple mixture to a shallow plate and spread it out to cool. Once completely cool, refrigerate until thoroughly chilled.
  1 tsp (5 ml) vanilla extract
• Meanwhile, whisk together the flour, cream of tartar, baking soda, salt and cinnamon in a medium bowl. Set aside.
  3 cups (375 g) all-purpose flour, 2 tsps (6 g) cream of tartar, 1 tsp (4.6 g) baking soda, ½ tsp (1.5 g) kosher salt, 1½ tsps (4 g) ground cinnamon
• In a large mixing bowl, beat the softened butter, granulated sugar and light brown sugar with a stand mixer or electric hand mixer until light and fluffy, 2–3 minutes.
  1 cup (226 g) unsalted butter, ¾ cup + 2 tbsps (170 g) granulated sugar, ⅓ cup (75 g) packed light brown sugar
• Add the egg and beat until incorporated. Add the egg yolk and mix until combined, then mix in the vanilla extract.
  1 large egg, 1 large egg yolk, 2 tsps (10 ml) vanilla extract
• Gradually add the dry ingredients and mix on low speed until the cookie dough is almost combined, stopping while a few streaks of flour are still visible.
• Using a rubber spatula, fold the thoroughly chilled apple mixture into the dough about 5–8 times. Stop once the remaining flour is incorporated and the apples are irregularly distributed throughout the dough rather than continuing to mix until the dough looks uniform.
• Cover the dough and refrigerate for 1 hour.
• When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
• Meanwhile, combine the granulated sugar and cinnamon for the coating in a shallow bowl.
  ¼ cup (50 g) granulated sugar, 1 tbsp (8 g) ground cinnamon
• Portion the chilled dough into 55-gram portions, about 3 tablespoons each. Shape each portion into a ball without tightly compressing the dough, then coat generously with the cinnamon-sugar mixture.
• Arrange the cookie dough balls about 3 inches (7.5 cm) apart on the prepared baking sheets.
• Bake for 10–12 minutes, beginning to check at 10 minutes. The cookies are ready when the outside looks set and lightly golden while the centers remain soft and slightly puffed. Do not wait for the centers to appear completely set.
• Finally, allow the cookies to cool on the baking sheets for 10 minutes so the centers can continue setting from the heat of the pan. Transfer to a wire rack and cool completely.

Notes

• I tested these cookies with both Honeycrisp and Pink Lady apples. Both hold together well after cooking, but I prefer Honeycrisp because its apple tang is a little more noticeable in the finished cookie.
• Keep the apple pieces between ⅛ and ¼ inch (3–6 mm). Larger pieces can concentrate too much fruit and moisture in one area of the cookie.
• Cook the apples until they are tender but still hold together and no loose syrup remains in the skillet. The apples themselves should still be moist, so don't continue cooking in an attempt to dry them out.
• Make sure the apple mixture is thoroughly chilled before folding it into the dough. Warm apples can soften the butter and affect how the cookies spread.
• Stop mixing the dough while a few streaks of flour are still visible. Folding in the apples will finish incorporating the flour without requiring additional mixing.
• Fold the apples into the dough only 5–8 times. The apple doesn't need to be uniformly distributed, and continuing to fold will increasingly blend the cooked apple mixture into the dough.
• Portion the dough at 55 grams per cookie for the baking time and visual doneness cues given in the recipe.
• The cookies should still look soft and slightly puffed in the center when they come out of the oven. They continue to set during the 10-minute cooling period on the baking sheet.
• Cream of tartar is important to both the characteristic snickerdoodle tang and the leavening in this recipe, so I don't recommend omitting it.

Nutrition

Serving: 55g | Calories: 290kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 150mg | Potassium: 75mg | Fiber: 1g | Sugar: 21g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Have you made these Apple Snickerdoodles? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Snickerdoodles appeared first on Noble Pig.

Cabernet Sauvignon Brown Butter Brownies for Serious Chocolate Cravings

I know there are a million brownie recipes out there, but I’m not here to sell you comfort. I’m selling indulgence. My Cabernet Sauvignon brown butter brownies are what I make for myself when I want something a little more provocative, which, if I’m being honest, is more often than not. I start them with brown butter, reduced Cabernet Sauvignon, espresso, and enough dark chocolate to make every other brownie seem like it wasn’t really trying. That was always the idea.

Cabernet was the first wine I ever really loved, my gateway wine, which should tell you something about me. While everyone else was starting with Chardonnay or white Zin, eeks, I went straight for Cabernet Sauvignon, almost accidentally, and never really recovered. Cakebread Cellars was a wild first exposure for an inexperienced palate. These were the days when you could pull up in Napa Valley without an appointment or a tasting fee, and Rutherford Cabernet, with its dusty cocoa, blackberry, chalk, and gravelly earth, ruined me for other Cabernets. That was the beginning of my eventual pull into the wine industry, which never really lets you go once you’ve been entrenched in it.

I know a lot of red wine brownies just dump wine into the batter, but that’s not really a good place to start for the wine or the brownies. I reduced the wine first because I wanted the dark fruit and Cabernet flavor without adding a bunch of extra liquid. Only after it was reduced did I stir in the balsamic because balsamic and chocolate are ridiculously good together. Add brown butter, espresso, Dutch-process cocoa, and lots of dark chocolate, and now you’re not just making brownies because you need something sweet. You’re handling a very specific chocolate craving.

If brownies were on the menu at a steakhouse, these are the brownies I would expect to get with a scoop of vanilla ice cream melting down the side. They’re rich, fudgy, very dramatic, and if I’m being clear, as women when we say we want chocolate, this is what we’re talking about. Not a pack of M&Ms.

Please do not pour your $350 Napa Valley Cabernet into brownie batter. Use something you like to drink, because you’re going to taste it, but keep your financial dignity. A good Washington Cabernet from the Walla Walla or Columbia Valley region is perfect for this recipe. They’re bold enough that the Cabernet character still comes through after the wine is reduced and baked into the brownies.

The Decisions Behind This Recipe

• I’m aware these aren’t regular brownies with some wine poured into the batter so I could call them fancy. Or what’s the buzzword now? Elevated? I made some very specific decisions because I wanted the Cabernet to stand out.
• I started by reducing the wine by half. This gave me the concentrated dark fruit and Cabernet flavor I was trying to isolate without adding a cup of extra liquid to the batter. Once it came off the heat, I stirred in balsamic. I make a chocolate ganache with balsamic that’s so good on chocolate cake, so I already knew what it was going to do. Adding it after the reduction keeps more of the fruity acidity instead of cooking it into oblivion.
• I wanted the brown butter for the toasted, nutty flavor that goes so well with dark chocolate and Cabernet. Brown butter brings out the part of dark chocolate that Cabernet already understands.
• And then I added three forms of chocolate because I am who I am. Melted dark chocolate makes the batter rich, Dutch-process cocoa gives it a darker, smoother chocolate flavor, and the chopped chocolate adds the gooey pockets of melted chocolate throughout the brownies.
• My goal was always a dense, fudgy center, not anything light or cakey. These are not for nights when you want a taste of something sweet. It’s more, “you need chocolate, and the situation has become fairly serious.” Specifically, they’re a girls’ night brownie. No notes. Men will enjoy them too, but ladies, you know what I mean.

Ingredients

• Cabernet Sauvignon – Use a Cabernet you like to drink, but nothing so expensive that pouring it into brownie batter triggers a family meeting. Cabernet has the body, dark fruit, and tannins to hold its own with brown butter and dark chocolate. A good Washington Cabernet or everyday California bottle is perfect for this.
• Balsamic vinegar – Only a teaspoon, and your brownies will not taste like vinegar. It helps connect the Cabernet and dark chocolate while adding enough fruity acidity to keep everything from tasting dull.
• Unsalted butter – Browning the butter adds the nutty flavor regular melted butter doesn’t have. Use unsalted so you can control the final amount of salt in the brownies.
• Dark chocolate – Use a 60 to 70% dark chocolate bar and chop it yourself. It’s also okay if you go even darker, like 85%. Half melts into the browned butter and becomes part of the batter, while the rest is folded in so you get melted chocolate throughout. Chocolate chips are made to hold their shape, which is why I don’t suggest using them.
• Dutch-process cocoa powder – Darker, smoother, and less acidic than natural cocoa powder. It gives these brownies a fuller chocolate flavor without adding bitterness or overpowering the Cabernet and balsamic. You can often find this in the bulk section if you don’t want to commit to a whole can.
• Instant espresso powder – The brownies don’t taste like coffee. Espresso powder is here to make the chocolate taste more chocolatey, which is the whole idea.
• Granulated sugar – Helps create that thin, crackly top while also providing sweetness.
• Light brown sugar – Adds moisture and molasses flavor, which helps keep the centers dense and fudgy.
• Eggs – Use room-temperature eggs so they mix more easily into the batter. Adding them one at a time helps the batter stay smooth and evenly mixed.
• Vanilla extract – A little vanilla makes all the chocolate flavors taste more complete.
• Fine sea salt – Salt balances the sweetness. It’s necessary, especially when using unsalted butter.
• All-purpose flour – Keeps the brownies together while keeping them dense and fudgy rather than cakey. Stop mixing as soon as the last streak of flour disappears.
• Flaky sea salt – Nutritionally negligible, spiritually essential, and emotionally your brownies are now complete.

How to Make Cabernet Sauvignon Brown Butter Brownies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the Cabernet reduction)
  Pour the Cabernet into a small saucepan and simmer until it has reduced to 1/2 cup, then take it off the heat and stir in the balsamic vinegar. Set it aside while you move on to the butter. You want the wine reduced enough that the flavor is concentrated, but not so far that you suddenly have Cabernet syrup and a very different project.
• Step Two (brown the butter and melt the chocolate)
  Melt the butter in a light-colored saucepan and keep cooking it until the milk solids turn a deep golden brown and the whole kitchen starts smelling ridiculously good. Pour it into a large bowl right away so it does not keep cooking, then add half of the chopped chocolate and stir until it melts completely. This is why the light-colored pan matters. Brown butter can go from perfect to burned while you are standing there feeling confident.
• Step Three (mix the batter)
  Whisk the cocoa powder and espresso powder into the warm chocolate mixture until smooth, then whisk in both sugars and the Cabernet reduction. Add the eggs one at a time, followed by the vanilla and salt. Fold in the flour only until you stop seeing dry streaks, then fold in the rest of the chopped chocolate. Once the flour goes in, this is not the time to keep stirring because you got distracted. Mix it, stop, and let all that chopped chocolate do its thing.
• Step Four (bake and let them cool)
  Spread the batter into the prepared pan and bake until the edges are set and the center still has a slight wobble. The center should register 180°F to 185°F on an instant-read thermometer, which takes the guesswork out of knowing when they’re done. Sprinkle the flaky sea salt over the top as soon as they come out of the oven, then let them cool completely before cutting. I know. Terrible news. But this is when the center finishes setting, and cutting into them too soon will give you a delicious pile of chocolate instead of neatly cut brownies.

Recipe Tips

• Reduce the Cabernet until you have a full ½ cup remaining. Measuring it is important because leaving too much wine means adding more liquid than the batter was developed to handle, while reducing it too far can make the flavor overly concentrated and syrupy.
• You’ll want to chop the chocolate into a mixture of small pieces and larger chunks. The smaller pieces melt into the batter while the larger pieces leave behind the melted chocolate you came here for.
• Use an instant-read thermometer to determine when the brownies are done. These are extremely moist, dense brownies filled with melted chocolate, so poking the center with a toothpick is not going to necessarily give you a useful answer. Remove them from the oven when the center reaches 180°F to 185°F, then let the residual heat and cooling time finish setting them without baking away the fudginess.

Storage & Leftovers

• Store the brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but they’ll become firmer straight from the refrigerator. Let one sit at room temperature for 20 to 30 minutes before eating if you want a softer, fudgier texture back.
• These also freeze well. Wrap individual brownies tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature whenever a chocolate emergency presents itself.
• I like these red wine brownies even better the next day. After resting overnight, the Cabernet, brown butter, dark chocolate, and balsamic stop tasting like separate decisions.

FAQs

• Can I use a different red wine instead of Cabernet Sauvignon?
  Yes, but Cabernet Sauvignon is the wine I made this recipe around. It has enough body, dark fruit, and tannins to stand up to the brown butter and dark chocolate. Merlot or a full-bodied red blend are fine, but I wouldn’t use a lighter wine like Pinot Noir.
• Do these brownies taste like wine?
  Not in the way you might expect. Reducing the Cabernet first concentrates its dark fruit flavor, so instead of tasting like a glass of wine, it becomes part of the chocolate. You won’t immediately say, “There’s wine in these.” But the chocolate will taste richer.
• Can I leave out the balsamic vinegar?
  You can, but I’d miss it. It doesn’t make the brownies taste like vinegar. It helps the Cabernet and dark chocolate taste like they belong together while adding enough brightness to balance all the richness. It’s a small but mighty addition.
• Can kids eat these brownies?
  These brownies are made with wine that is first reduced and then baked, but that doesn’t guarantee all of the alcohol is removed. I’ll leave serving them to children up to you and your family.
• Can I make these ahead of time?
  Yes. In fact, I think they’re even better the next day.

From My Kitchen Notes

Small observations from the margins.

• Cabernet has never really been interested in being everyone’s favorite. Neither am I.
• Life gets more interesting when you stop picking the safest option on the menu.
• There are a lot of recipes trying to impress you. This one is comfortable letting you catch up.
• The difference between good and unforgettable is usually one decision nobody else thought to make.
• If your brownies need frosting to be interesting, we should have a meeting.
• For those of you ordering vanilla cake. I wish you well.
• There’s a point where adding more sugar is just avoiding the conversation.
• Not every ingredient needs to stand out. They only need better company.
• A lot of things don’t become interesting until you stop watering them down.
• The wrong palate will always ask you to become sweeter. Just walk away.
• The best things always survive a bit of reduction.
• Reduce long enough, and eventually all that’s left is what was there all along.
• There’s a reason the most interesting bottles aren’t the sweetest ones.
• Corner piece people and center piece people will never agree. That’s why the pan has both.
• Just an observation but, edge people are more vocal. Center people are happier.

More Ways to Overindulge in Chocolate

• Old-Fashioned Chocolate Cake – Layered cake with glossy chocolate icing.
• Earl Grey Chocolate Pound Cake – Earl Grey and dark chocolate sauce.
• Mini Chocolate Ganache Tarts – Deep chocolate flavor, surprisingly easy.
• Chocolate Pancakes – Cocoa-rich batter with warm ganache.

This post may contain affiliate links. Please read my disclosure policy.

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Cabernet Sauvignon Brown Butter Brownies

Cabernet Sauvignon Brown Butter Brownies are dense, fudgy brownies made with browned butter, reduced Cabernet Sauvignon, dark chocolate, Dutch-process cocoa, and espresso powder for an intensely chocolatey dessert with rich, complex flavor.

Course Dessert

Cuisine American

Keyword brown butter brownies, Cabernet Sauvignon brownies, chocolate brownies, Dutch-process cocoa brownies, fudgy brownies, homemade brownies, red wine brownies, wine dessert

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 to 16 squares

Calories 285kcal

Author Cathy Pollak

Equipment

• 9x9 metal baking pan (23x23 cm). Bakes the brownies evenly.
• parchment paper Makes lifting and slicing easy.
• Saucepan (small). Reduces the Cabernet Sauvignon.
• light-colored saucepan Makes it easy to monitor the browned butter.
• mixing bowls (large) Combines the brownie batter.
• whisk Mixes the batter until smooth.
• rubber spatula Folds in the flour and chocolate without overmixing.
• instant-read thermometer Checks for perfectly fudgy brownies.

Ingredients

Cabernet Reduction:

• 1 cup (240 ml) Cabernet Sauvignon
• 1 tsp (5 ml) balsamic vinegar

Brownies:

• ¾ cup (170 g) unsalted butter
• 8 oz (227 g) dark chocolate (60 to 70%) divided
• ½ cup (50 g) Dutch-process cocoa powder
• 1 tsp (2 g) instant espresso powder
• 1 cup (200 g) granulated sugar
• ¾ cup (165 g) light brown sugar
• 3 large eggs room temperature
• 2 tsps (10 ml) vanilla extract
• ¾ tsp (4 g) fine sea salt
• 1 cup (120 g) all-purpose flour
• flaky sea salt for finishing

Instructions

• Preheat the oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.
• Pour the Cabernet Sauvignon into a small saucepan and bring to a lazy simmer over medium heat. Cook until reduced by half, leaving about ½ cup (120 ml), 10 to 12 minutes. Remove from the heat, stir in the balsamic vinegar, and set aside to cool slightly.
  1 cup (240 ml) Cabernet Sauvignon, 1 tsp (5 ml) balsamic vinegar
• Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn deep golden brown and the butter smells nutty, 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to prevent it from cooking further.
  ¾ cup (170 g) unsalted butter
• Add 4 ounces (113 g) of the chopped dark chocolate to the hot browned butter and stir until completely melted and smooth.
  8 oz (227 g) dark chocolate (60 to 70%)
• Whisk in the Dutch-process cocoa powder and espresso powder until no lumps remain. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the reduced Cabernet mixture, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and fine sea salt.
  ½ cup (50 g) Dutch-process cocoa powder, 1 tsp (2 g) instant espresso powder, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract, ¾ tsp (4 g) fine sea salt
• Fold in the flour just until no dry streaks remain. Fold in the remaining 4 ounces (113 g) of chopped dark chocolate.
  1 cup (120 g) all-purpose flour
• Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble. For the most reliable results, an instant-read thermometer inserted into the center should register 180°F to 185°F (82°C to 85°C). A toothpick inserted into the center should come out with moist crumbs rather than wet batter, but is not as reliable as the temperature test since these are fudgy brownies.
• Sprinkle lightly with flaky sea salt immediately after removing the brownies from the oven.
  flaky sea salt
• Cool completely in the pan before lifting the brownies out using the parchment overhang. Slice with a warm knife, wiping the blade clean between cuts for the neatest squares.

Notes

• Reducing the Cabernet Sauvignon concentrates its flavor without adding excess liquid to the batter.
• Stir the balsamic vinegar into the reduced wine after removing it from the heat to preserve its fruity character.
• Brown the butter in a light-colored saucepan so it's easier to see when the milk solids are perfectly browned.
• Use chopped dark chocolate bars instead of chocolate chips for the smoothest batter and pockets of melted chocolate throughout the brownies.
• Fold the flour in just until combined to keep the brownies dense and fudgy.
• An instant-read thermometer is the most reliable way to prevent overbaking.

 

 

 

If you’re making these Cabernet Sauvignon Brown Butter Brownies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 70g | Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 132mg | Potassium: 180mg | Fiber: 3g | Sugar: 23g | Vitamin A: 360IU | Calcium: 28mg | Iron: 2mg

Have you made these Cabernet Sauvignon Brown Butter Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cabernet Sauvignon Brown Butter Brownies appeared first on Noble Pig.

S’mores Cookie Bars with Graham Cookie Dough

I wanted something different for my s’mores cookie bars, so I ended up skipping the usual separate graham cracker crust and baking the graham cracker flavor directly into a soft, homemade cookie dough. I also added a layer of marshmallow creme and milk chocolate that bakes right into the middle, while the pieces of cookie dough on top leave openings for toasted marshmallow to peek through. It’s like its own little marshmallow peep show.

I keep finding different ways to make s’mores without needing a campfire. I still remember grabbing the wrong end of a sparkler at a Fourth of July fireworks show when I was little. It took one time to teach five-year-old me that glowing metal is a lot hotter than it looks. I don’t remember much after that except how unbelievably bad it hurt. It wasn’t one of those burns you forget about ten minutes later. I remember my dad asking the people next to us if they had cold water because he needed to get my hand into something immediately before he hauled me off, slung over his shoulders. After that, everything’s kind of a blur, but I have never forgotten that moment.

Ever since, anytime I’ve held a metal skewer over a fire, I still feel a small flinch that says, don’t touch the hot end. It’s never gone away. I find it interesting how certain things stick with you, especially moments of physical pain. Growing up, that feeling returned most often while roasting marshmallows for s’mores. I found myself more cautious than everybody else, and a lot of the time someone else roasted my marshmallow for me because I couldn’t make myself do it.

I’m sure it’s part of the psychology of why I continue to make s’mores in unconventional ways. These days it also has a lot to do with where I live. By the time summer finally gets going in Oregon, my area is under a burn ban, so campfires and firepit fires aren’t something I can count on anyway.

Turns out none of it really matters. The best part of a s’more was never the stick.

What Makes This Recipe Different

• I took a different path with the crust and added graham cracker crumbs directly into the cookie dough instead. I wanted every bite to taste like a graham cracker instead of saving the familiar flavor for the bottom layer.
• I also tested these with regular mini marshmallows before switching to marshmallow creme. The marshmallows melted unevenly and left empty spots in the middle of the bars. Marshmallow creme spread into one continuous layer, stayed much softer after baking, and gave every square the gooey center I was imagining.
• Instead of covering the top with one solid layer of cookie dough, I flattened pieces of dough across the marshmallow and left little openings between them. Those gaps let the marshmallow bubble up and toast while the bars bake, and it’s one of my favorite parts of the finished bars.
• I split the chocolate chips into two layers for a reason. Some go into the cookie dough, so there’s chocolate in every single bite, while the rest go over the marshmallow layer where they melt into larger pockets throughout the bars. They may seem like they’re doing the same thing, but they really aren’t.

Ingredients

• Unsalted Butter – Softened butter gives the cookie dough its soft, chewy texture.
• Light Brown Sugar – Most of the sweetness comes from brown sugar because it gives the dough that graham cookie flavor.
• Granulated Sugar – Helps the tops brown while the brown sugar does everything else.
• Egg – Holds everything together without making the cookie layer cakey.
• Vanilla Extract – Brings all the flavors together without stealing the spotlight from the chocolate, graham crackers, or marshmallow.
• All-Purpose Flour – Gives the cookie dough enough support for the marshmallow layer while still baking up soft.
• Graham Cracker Crumbs – This is really what makes these different. Instead of becoming a separate crust, they are part of the cookie dough, so every bite tastes like a graham cracker.
• Baking Powder – Keeps the cookie dough thick without becoming dense.
• Salt – S’mores are already sweet. A little salt keeps all three flavors from blending into one.
• Milk Chocolate Chips – One portion gives you chocolate throughout the bars. The other melts into bigger pockets across the top.
• Marshmallow Creme – Adds the gooey marshmallow center that makes a s’more a s’more.

How to Make S’mores Cookie Bars

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the graham cookie dough)
  Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later. Beat the softened butter with both sugars until light and creamy, then mix in the egg and vanilla. Whisk together the flour, graham cracker crumbs, baking powder, and salt, then stir the dry ingredients into the butter mixture. Fold in the chocolate chips until they’re evenly distributed. Mixing the graham cracker crumbs directly into the dough instead of making a separate crust means every bite tastes like a graham cracker.
• Step Two (layer the bars)
  Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan. It will look thin, but the dough rises as it bakes. Dollop the marshmallow creme over the dough before spreading it into an even layer, then sprinkle the remaining chocolate chips over the top.
• Step Three (top the bars)
  Flatten pieces of the remaining dough with your hands before arranging them over the marshmallow, leaving small openings between them. Those gaps let the marshmallow bubble up and toast while the bars bake instead of staying hidden underneath.
• Step Four (bake and cool)
  Bake for 27 to 32 minutes, or until the top is golden brown and the center is just set. Cool the bars completely in the pan before lifting them out with the parchment and slicing. As they cool, the marshmallow firms up enough to stay inside the bars while keeping that soft, gooey center.

Recipe Tips

• Drop spoonfuls of the marshmallow crème all over the cookie dough first, then connect them together with an offset spatula or the back of a spoon for the best result.
• The bottom layer of cookie dough is supposed to look thin. It bakes up thicker than you’d expect, so resist the urge to steal dough from the top.
• Flatten the pieces of dough before placing them over the marshmallow. They’ll bake more evenly and leave the openings where the marshmallow can bubble through and toast.
• Start checking the bars around the 27-minute mark. The center should look set, even if it still feels a little soft. They’ll continue to firm up as they cool.
• Give them time before slicing. The marshmallow stays soft, but cooling keeps the marshmallow from stretching halfway across the kitchen when you lift out the first bar.

Storage & Leftovers

• Store the cookie bars in an airtight container at room temperature for up to 4 days.
• If you like an even softer marshmallow center, warm an individual bar in the microwave for about 10 to 15 seconds before eating.
• Freeze the bars for up to 2 months with parchment paper between the layers. Thaw them at room temperature whenever the craving hits.

FAQs

• Can I use regular marshmallows instead of marshmallow creme?
  You can, but don’t. I tested them first, and they melted unevenly, leaving empty spots in the middle of the bars. Marshmallow creme gave me one continuous gooey layer from edge to edge.
• Why is the cookie dough so soft?
  It’s supposed to be. A softer dough spreads easily into the pan and bakes into a chewy cookie bar. If it starts sticking to your hands, lightly grease them instead of adding more flour.
• Why didn’t my marshmallow toast on top?
  The cookie dough probably covered it too completely. Leaving little openings between the pieces of dough gives the marshmallow room to bubble up and brown while the bars bake.
• Can I double the recipe?
  Yes. Double everything and bake the bars in a parchment-lined 9×13-inch pan. They’ll need a few extra minutes in the oven, so look for a golden top and a center that’s set.
• Can I use Hershey’s chocolate bars instead of chocolate chips?
  Yep. Break the chocolate into small pieces and scatter them over the marshmallow creme. It’ll look even more like a classic s’more.
• Should I eat them warm or cooled?
  Both are good, but for different reasons. Once they’ve cooled, they hold together. Warm one for about 10 seconds in the microwave, and you’ll swear it just came out of the oven.

From My Kitchen Notes

Small observations from the margins.

• There are things that only have to hurt once and don’t need a refresher course.
• I’ve never picked up another sparkler. Apparently, my brain considers the lesson complete.
• The body remembers what the mind stops thinking about. Not every scar needs a reminder.
• Some memories don’t fade. They turn into instincts.
• Not every old fear deserves to run the show.
• There came a point where the story stopped being about what happened and started being about what I created because it did.
• Some of my best ideas have been disguised as workarounds.
• The hottest part isn’t always the one that’s glowing.
• People will spend their entire lives trying to keep everything confined. Marshmallows have always had other plans.
• Marshmallows have never respected boundaries and control has never made them more interesting.
• Not everything that bubbles up is a problem to solve, because there are things meant to ooze.
• There has always been a difference between falling apart and becoming gooey.
• I have come across individuals who can’t enjoy dessert unless it stays inside the lines. I’ve met you. I’m not that person.
• Some mistakes become traditions of their own. Mine became dessert.
• Recipes can take unexpected turns. This one started with a childhood sparkler injury and somehow ended with my own marshmallow attachment issues. Seems about right. Glad we all took this trip together.

More Unconventional Ways to Make S’mores

• S’mores Parfaits – Layered in individual dessert jars.
• Frozen S’mores Lasagna – No-bake and served frozen.
• Air Fryer S’mores Egg Rolls – Crispy outside, gooey inside.
• S’mores Pretzel Bites – Sweet, salty, and snackable.
• Peanut Butter Marshmallow Cookies – A peanut butter s’mores twist.

This post may contain affiliate links. Please read my disclosure policy.

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S'mores Cookie Bars

These s'mores cookie bars combine graham cookie dough, marshmallow creme, and milk chocolate into thick dessert bars that taste like a classic s'more without a campfire. They're soft, chewy, gooey in the middle, and easy to slice once completely cooled.

Course Dessert

Cuisine American

Keyword chocolate marshmallow bars, gooey s'mores bars, graham cookie dough, graham cracker cookie bars, marshmallow creme cookie bars, s'mores bars, s'mores cookie bars, summer dessert bars

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling: 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 9 to 16 bars

Calories 250kcal

Author Cathy Pollak

Equipment

• baking dish 8x8 Creates thick cookie bars.
• parchment paper Makes lifting the bars out of the pan easy.
• mixing bowls (large and medium) For preparing the cookie dough and whisking the dry ingredients.
• hand mixer or stand mixer. Creams the butter and sugars until light.
• rubber spatula Folds the dough together without overmixing.
• offset spatula or spoon. Helps spread the marshmallow creme evenly.

Ingredients

Graham Cookie Dough:

• ½ cup (113 g) unsalted butter softened
• ⅔ cup (145 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg room temperature
• 1½ tsps (7.5 ml) vanilla extract
• 1¼ cups (150 g) all-purpose flour
• ¾ cup (65 g) graham cracker crumbs
• ¾ tsp (3 g) baking powder
• ¼ tsp (1.5 g) table salt
• ¾ cup (57 g) milk chocolate chips

Filling:

• 1 (7 oz / 198 g) marshmallow creme
• ⅓ cup (57 g) milk chocolate chips

Instructions

• Preheat the oven to 350°F (177°C). Line an 8x8-inch (20 x 20 cm) baking pan with parchment paper, leaving overhang on two sides.
• Beat the softened butter, brown sugar, and granulated sugar with a hand mixer for 2 to 3 minutes until light and creamy.
  ½ cup (113 g) unsalted butter, ⅔ cup (145 g) packed light brown sugar, ¼ cup (50 g) granulated sugar
• Mix in the egg and vanilla until fully combined.
  1 large egg, 1½ tsps (7.5 ml) vanilla extract
• Whisk together the flour, graham cracker crumbs, baking powder, and salt in a separate bowl.
  1¼ cups (150 g) all-purpose flour, ¾ cup (65 g) graham cracker crumbs, ¾ tsp (3 g) baking powder, ¼ tsp (1.5 g) table salt
• Add the dry ingredients to the butter mixture and stir with a rubber spatula until a soft dough forms. Fold in the ¾ cup (128 g) milk chocolate chips.
  ¾ cup (57 g) milk chocolate chips
• Press about two-thirds of the dough into the prepared pan. The layer will seem thin but will rise as it bakes. Lightly greased hands make it easier to press the dough evenly.
• Dollop the marshmallow creme across the dough, then gently spread it into an even layer.
  1 (7 oz / 198 g) marshmallow creme
• Sprinkle the remaining ⅓ cup (57 g) milk chocolate chips evenly over the marshmallow layer.
  ⅓ cup (57 g) milk chocolate chips
• Flatten pieces of the remaining dough and arrange them across the top, leaving small openings so the marshmallow can puff through while baking.
• Bake for 27 to 32 minutes, or until the top is golden brown and the center is just set.
• Cool completely in the pan before lifting out and slicing into bars.

Notes

• Dolloping the marshmallow creme before spreading makes it much easier to cover the dough evenly.
• The bottom layer of dough will look thin before baking. This is normal and creates the best cookie-to-filling ratio.
• Leave openings between the pieces of dough on top so the marshmallow can toast as the bars bake.
• For the cleanest slices, allow the bars to cool completely before cutting.

 

 

 

If you’re making this S'mores Cookie Bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 59g | Calories: 250kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 280IU | Calcium: 35mg | Iron: 1mg

Have you made these S’mores Cookie Bars? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post S’mores Cookie Bars appeared first on Noble Pig.

Banana Pudding Cookies with Brown Butter Cream Cheese Frosting

Southern-style banana pudding is the best, but it’s not always the easiest dessert to take somewhere. These banana pudding cookies let me keep everything I love about it in a much more portable form. I used both fresh mashed banana and instant pudding mix because each one does something different, then finished them with brown butter cream cheese frosting after deciding I liked it much better than the vanilla version I tried first. The fresh banana and extra egg yolk keep the cookies soft, while the mini vanilla wafer and banana slice let you know what’s inside before you take the first bite.

I’m sitting on the steps at Faneuil Hall in Boston with a cup of Magnolia Bakery banana pudding, trying to make it last because I don’t get it often enough. I keep taking smaller bites because every spoonful is so good, and I already know the last one is going to come too soon.

I love Southern banana pudding, but carrying a giant bowl of cold pudding to a barbecue has never struck me as the greatest plan. It has a pretty short window between “this is perfect” and “we forgot this was sitting outside.”

That’s probably why so many desserts I love eventually end up as cookies. One tastes like a favorite pie of mine, another reminds me of an Italian dessert that’s usually eaten with a spoon, another exists because of a jar of cookie butter, and one will convince you crunchy breadcrumbs have belonged in cookies all along. Cookies are just more portable and easier to schlep around.

Banana pudding cookies already exist, so I wasn’t trying to invent anything. I just needed them to taste more like the banana pudding I couldn’t stop thinking about. Fresh mashed banana stayed because I wanted the flavor only real bananas put out, but the pudding mix stayed too because that’s part of what makes banana pudding taste like banana pudding. The vanilla cream cheese frosting didn’t do it for me, so I browned the butter instead, and that turned out to be “the one.” This one.

The vanilla wafer and banana slice on top are there because I like desserts that hint at what they are before taking the first bite.

The Decisions Behind This Recipe

• There are a lot of banana pudding cookies out there, but I kept changing this one until it tasted the way I wanted it to.
• I used both fresh mashed banana and instant banana pudding mix in the cookie dough. I did try leaving out the fresh banana, and the cookies baked up firmer and with less flavor overall.
• Then there was the frosting. I made it first with vanilla cream cheese frosting, and it was good, but it gets lost against the banana. Browning the butter completely changed it. It added a rich, toasty flavor that reminded me of vanilla wafers and gave the frosting some character.
• I also reserve some of the pudding mix for the frosting, so the banana flavor keeps going once you reach the top of the cookie.
• An extra egg yolk keeps the cookies softer and chewier, even the next day, and chilling the dough helps them bake up thick instead of spreading across the pan.
• Right after they come out of the oven, I swirl the cookies with a round cutter and gently flatten the tops. It’s a small step, but this is how you get perfectly round cookies that look like they came from a bakery.

Ingredients

• Instant Banana Pudding Mix – Use instant pudding, not cook-and-serve. I divide the package between the cookies and the frosting so the banana pudding flavor is in both. Just remember to scoop out the 2 tablespoons for the frosting before you start mixing the dough.
• Granulated Sugar – Sweetens the cookies while helping the cookies bake up with a little bit of texture.
• Light Brown Sugar – Brown sugar adds moisture and helps keep the cookies soft and chewy instead of cakey.
• Unsalted Butter – You’ll use softened butter for the cookie dough and brown another stick for the frosting. I tried the frosting with regular butter first, but browning it gave the frosting a richer flavor that stood up to the banana much better.
• Fresh Banana – Use a ripe banana with plenty of brown spots. Along with the pudding mix, it gives the cookies a deeper banana flavor and keeps them softer than pudding mix alone.
• Egg and Egg Yolk – The whole egg holds everything together, while the extra yolk keeps the cookies soft and chewy. I tested them without the extra yolk, and the texture wasn’t nearly as good.
• Vanilla Extract – Banana and vanilla belong together, and the vanilla ties everything back to the classic vanilla wafer flavors.
• All-Purpose Flour – Measure the flour by spooning it into the measuring cup and leveling it off or weighing it. Scooping directly from the bag can pack in too much flour and make the cookies denser than they should be.
• Baking Powder – Gives the cookies enough height while still letting them stay thick.
• Fine Sea Salt – A small amount balances the sweetness and helps the banana flavor stand out.
• Confectioners’ Sugar – Keeps the frosting smooth and gives it just enough body to spread or pipe onto the cookies.
• Cream Cheese – Full-fat gives the frosting enough tang to keep it from tasting overly sweet.
• Milk – Only add enough to loosen the frosting if it feels too thick after mixing.
• Mini Vanilla Wafers and Fresh Banana Slices – These are optional, but a great finishing touch. If you’re using fresh banana slices, dip them in a little lemon or pineapple juice first to slow the browning.

How to Make Banana Pudding Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the cookie dough)
  Preheat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Before you do anything else, scoop out 2 tablespoons of the banana pudding mix and set it aside for the frosting. It’s much easier now than trying to remember after the whole package is already in the dough.
• Step Two (cream the butter and sugar)
  In a large bowl, cream the granulated sugar, brown sugar, and softened butter until light and fluffy, about 1 to 2 minutes. Mix in the mashed banana, egg, egg yolk, and vanilla until everything is smooth, then add the remaining pudding mix, flour, baking powder, and sea salt. Mix right up until you don’t see dry flour anymore, then give the bowl one last scrape with a rubber spatula to make sure nothing is hiding at the bottom. The dough will be thick.
• Step Three (scoop and chill the dough)
  Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, then refrigerate the scooped dough for at least an hour or overnight. I don’t skip this step because the cookies bake up much thicker and spread a lot less when the dough is chilled.
• Step Four (bake the cookies)
  Bake for 11 to 14 minutes, until the edges are lightly golden and the centers still look a little soft. As soon as they come out of the oven, swirl a round cookie cutter or small bowl around each cookie to smooth the edges, then gently flatten the tops with the bottom of a measuring cup. It only takes a few seconds and gives the cookies a thick bakery-style look with a nice flat surface for the frosting. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
• Step Five (brown the butter)
  While the cookies cool, brown the butter in a small skillet over medium-low heat, stirring frequently until it’s golden brown and smells nutty, about 6 to 8 minutes. It’ll look like nothing is happening for the first few minutes, then all of a sudden it starts browning, so keep a close eye on it toward the end. Let it cool for a few minutes before making the frosting.
• Step Six (make the frosting)
  Beat together the browned butter, confectioners’ sugar, softened cream cheese, the reserved banana pudding mix, and vanilla until smooth and fluffy. If the frosting feels too thick, add a little milk, one tablespoon at a time. If it ends up softer than you’d like, beat in a little more confectioners’ sugar until it’s easy to spread or pipe.
• Step Seven (frost and garnish the cookies)
  Spread or pipe the frosting onto the completely cooled cookies, then finish them with a mini vanilla wafer and a fresh banana slice if you’d like. I usually add the banana slices right before serving, but if you’re decorating them ahead of time, a quick dip in a little lemon juice or pineapple juice helps slow the browning without changing the flavor much.

Recipe Tips

• Use a really ripe banana. The more brown spots, the better. It mashes more easily and has a sweeter banana flavor than a firm yellow banana.
• Pull the cookies out when the centers still look slightly soft. They’ll finish setting as they cool, which is what keeps them chewy instead of overbaked.
• If you like a perfect-looking cookie, swirl a round cookie cutter around them while they’re still warm, then gently flatten the tops with the bottom of a measuring cup. It only takes a minute and makes frosting them much easier.
• Brown the butter over medium-low heat and keep stirring. It can look like nothing is happening for the first few minutes, then all of a sudden it starts browning. Once it does, keep a close eye on it because it can go from browned to burnt quickly.
• If the frosting feels too thick after mixing, add milk one tablespoon at a time. If it gets softer than you’d like, beat in a little more confectioners’ sugar until it’s easy to spread or pipe.
• Let the cookies cool completely before adding the frosting. Warm cookies and cream cheese frosting aren’t meant to be together.

Storage

• Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. If you’re stacking them, place a sheet of parchment paper between the layers to protect the frosting.
• I like these cookies cold. The frosting firms up, the cookies stay soft, and they’re really good with a glass of milk.
• If you’re planning ahead, wait to add the fresh banana slices until the day you serve the cookies. They’ll always look their best that way.
• The baked cookies freeze well for up to 2 months. I freeze them unfrosted, then make a fresh batch of frosting after they thaw.
• You can also freeze the scooped cookie dough. Bake it straight from frozen, adding a couple of extra minutes to the baking time.

FAQs

• Can I skip browning the butter?
  You can, but I wouldn’t. I made the frosting with regular butter first, and it tasted like a standard cream cheese frosting. Browning the butter gave the frosting the richer flavor I thought it was missing.
• Can I use cook-and-serve pudding mix?
  No. This recipe is written specifically for instant banana pudding mix.
• Can I make these ahead of time?
  Yes. Bake the cookies a day or two ahead and frost them before serving, or freeze either the baked cookies or the scooped cookie dough for longer storage. If you’re using the fresh banana slices, wait to add those until just before serving. If you’re looking for another make-ahead dessert with the same classic flavors, my banana pudding poke cake is another favorite.
• Why did my cookies spread so much?
  The dough was probably too warm or didn’t chill long enough before baking. Chilling makes a noticeable difference in how thick these cookies bake.
• Can I freeze the cookie dough?
  Yes. Scoop the dough first, then freeze it on a baking sheet before transferring it to a freezer-safe container or bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
• Do I have to use the vanilla wafers and banana slices?
  Not at all. They’re optional, but I love the way they immediately tell you these are banana pudding cookies before you take the first bite.

From My Kitchen Notes

Small observations from the margins.

• Some things are worth borrowing without trying to become them.
• There is a difference between inspiration and imitation.
• Not everything has to stay in the form of where it began.
• Some things become easier to share after they’re transformed.
• The best ideas seem to happen while I’m busy enjoying something instead of trying to invent something.
• Not everything improves by becoming more complicated.
• The longer something stays in your head, the less likely it is to be an accident.
• Somethings become much more difficult to forget once you’ve experienced a better version.
• Things that stay with me usually do so way before I admit they have.
• There’s confidence that comes from knowing what you’re looking for, even when you haven’t found it yet.
• Even when my taste and standards change, the picture in my head always becomes more specific.
• The first version of something tells me what’s missing.
• The smallest adjustments can change entire outcomes.
• There are times when “good” becomes “that’s it.”
• I often have to stop trying to improve something and accept that I’ve found my version.
• There are flavors I enjoy, and then there are ones that become my standard.
• Some things are so good they’ve made me rearrange things around them.
• Some combinations of things make sense the second they meet. Ingredients and people.
• Not everything beautiful belongs in a bowl.
• Some things become risky once they’re portable.
• Certain ideas refuse to leave me until I make room for them.

The Ultimate Cookie Tray Starts Here

• Peanut Butter Marshmallow Cookies – Thick, chewy, s’mores-inspired cookies.
• Peanut Butter and Jelly Cookies – Peanut butter sandwich in cookie form.
• Key Lime Pie Cookies – Soft graham cookies, citrus center.
• Tiramisu Cookies – Classic Italian dessert, cookie style.
• Biscoff Butter Cookies – Strawberry and cookie butter frosting.
• Soft Baked Strawberry Shortcake Cookies – Fresh strawberries and cream.
• Lemon Blueberry Cake Mix Cookies – Blueberries, white chocolate, lemon glaze.
• Panko Cookies – Crispy crumb cookies with panko.

This post may contain affiliate links. Please read my disclosure policy.

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Banana Pudding Cookies

These banana pudding cookies combine fresh mashed banana and instant banana pudding mix for lots of banana flavor mixed in every cookie. Brown butter cream cheese frosting, a mini vanilla wafer, and a fresh banana slice turn them into a handheld version of the classic Southern dessert.

Course Cookie, Dessert

Cuisine American

Keyword bakery style cookies, banana cookies, banana dessert, banana pudding cookies, brown butter frosting, cream cheese frosting, homemade cookies, instant pudding cookies, ripe banana recipes, Southern desserts

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 20 cookies

Calories 390kcal

Author Cathy Pollak

Equipment

• 2 baking sheets Gives the cookies room to bake evenly.
• parchment paper Prevents sticking and promotes even browning.
• mixing bowls For mixing the cookie dough.
• Stand Mixer or hand mixer. Creams the butter and sugars until light and fluffy.
• rubber spatula Scrapes the bowl so everything mixes evenly.
• medium cookie scoop (2 tbsp / 30 ml) Keeps the cookies the same size for even baking.
• skillet (small). Used to brown the butter for the frosting.
• 3-inch round cookie cutter or a small bowl - Swirled around the warm cookies while still on the baking tray to make a perfectly round cookie.

Ingredients

Cookies:

• 1 (3.4 oz / 96 g) box instant banana pudding mix
• 1 cup (200 g) granulated sugar
• ½ cup (110 g) light brown sugar
• ½ cup (113 g) unsalted butter softened
• 1 medium ripe banana (about ½ cup/155 g mashed)
• 1 large egg
• 1 large egg yolk
• 1½ tsps (7.5 ml) vanilla extract
• 2½ cups (300 g) all-purpose flour
• 1½ tsps (6 g) baking powder
• ½ tsp (3 g) fine sea salt

Frosting:

• ½ cup (113 g) unsalted butter
• 2¾ cups (330 g) confectioners' sugar
• 4 oz (113 g) full-fat cream cheese softened
• reserved 2 tbsps (15 g) instant banana pudding mix
• 1 tsp (5 ml0 vanilla extract
• 1-2 tbsps (15-30 ml) milk if needed

Optional Garnishes:

• 20 mini vanilla wafer cookies
• 1-2 bananas sliced
• 1-2 tbsps (15-30 ml) lemon juice or pineapple juice for dipping banana slices

Instructions

• Preheat the oven to 350°F (175°C) and line 2 rimmed baking sheets with parchment paper.
• Remove 2 tablespoons (15 g) of the instant banana pudding mix and set it aside for the frosting.
  1 (3.4 oz / 96 g) box instant banana pudding mix
• In a large bowl, use an electric mixer to cream the granulated sugar, brown sugar, and softened butter for 1 to 2 minutes, until light and fluffy.
  1 cup (200 g) granulated sugar, ½ cup (110 g) light brown sugar, ½ cup (113 g) unsalted butter
• Add the mashed banana, egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.
  1 medium ripe banana, 1 large egg, 1 large egg yolk, 1½ tsps (7.5 ml) vanilla extract
• Add the remaining pudding mix, flour, baking powder, and sea salt. Mix just until combined, then scrape the bottom and sides of the bowl with a rubber spatula. The dough will be thick.
  2½ cups (300 g) all-purpose flour, 1½ tsps (6 g) baking powder, ½ tsp (3 g) fine sea salt
• Use a 2-tablespoon (30 ml) cookie scoop to portion the dough onto the prepared baking sheets.
• Refrigerate the scooped dough for at least 1 hour or overnight. Chilling helps the cookies bake thicker and spread less. I prefer an overnight chill.
• Bake for 11 to 14 minutes, until the edges are lightly golden and the centers still look slightly soft.
• Immediately swirl a round cookie cutter or small bowl around each warm cookie to smooth the edges, then gently flatten the tops with the bottom of a measuring cup.
• Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Meanwhile, place the butter in a small skillet over medium-low heat. Cook, stirring frequently, until it turns deep golden brown and smells nutty, about 6 to 8 minutes. Let it cool for several minutes.
  ½ cup (113 g) unsalted butter
• Beat together the browned butter, confectioners' sugar, softened cream cheese, reserved pudding mix, and vanilla extract until smooth and fluffy.
  2¾ cups (330 g) confectioners' sugar, 4 oz (113 g) full-fat cream cheese, reserved 2 tbsps (15 g) instant banana pudding mix, 1 tsp (5 ml0 vanilla extract
• If the frosting is too thick, mix in 1 to 2 tablespoons (15 to 30 ml) milk. If it's too soft, beat in additional confectioners' sugar ¼ cup (30 g) at a time until it reaches a spreadable consistency.
  1-2 tbsps (15-30 ml) milk
• Spread or pipe the frosting onto the cooled cookies.
• If desired, top each cookie with a mini vanilla wafer and a fresh banana slice just before serving. To help slow browning, dip the banana slices in a little lemon juice or pineapple juice before placing them on the cookies.
  20 mini vanilla wafer cookies, 1-2 bananas sliced, 1-2 tbsps (15-30 ml) lemon juice or pineapple juice

Notes

• Use instant banana pudding mix, not cook-and-serve.
• A ripe banana with plenty of brown spots gives the best flavor and texture.
• Chilling the dough helps the cookies bake thicker and spread less.
• Brown the butter slowly over medium-low heat. It can go from browned to burnt quickly.
• Let the cookies cool completely before frosting.
• If decorating ahead, wait to add the fresh banana slices until just before serving.

 

 

 

If you’re making these Banana Pudding Cookies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

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Nutrition

Serving: 90g | Calories: 390kcal | Carbohydrates: 55g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 180mg | Potassium: 130mg | Fiber: 1g | Sugar: 39g | Vitamin A: 585IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

Have you made these Banana Pudding Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

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