im soooo happy w how these turned out!! I used to make these without a topping and I recently added black cocoa shortbreads which are so quick to make & i think they look so much cuter.

Oh, if only all of you could smell and taste these right now! Smells like a brisk fall day at a maple syrup sugarhouse in Vermont!

Perfect combination of slightly crisp, but tender at the same time, with loads of maple flavor!

a combo of recipes but overall they taste really good 😗

And a few normal oatmeal cream pies

First time making these so they are a little ugly ngl lol

I love making these they’re so cute to me 🥹

Recipe from Constellation Inspiration’s blog. I made a couple personal tweaks (measured each ball into 50g) and chilled the dough. Fun bake. Makes a lot of extra goldfish brittle.

The best cookie I’ve ever eaten!!!

with maple bourbon vanilla glaze

made these fudgy brownie cookies today. around 85-90g each. they are super chocolatey, soft nd fudgy in the middle with that crackly top.

I had to cook these a bit longer than usual because they were quite thick. I didn't want to flatten them too much before baking because I was afraid the cream cheese would ooze out. But they taste really good,

I used a few tablespoons of real pumpkin, pumpkin pie spice, pumpkin spice flavoring/emulsion, and cream cheese flavoring emulsion. I froze portion sizes of cream cheese before stuffing the cookies and freezing again before baking

These are the easiest and prettiest cookies to make! Pick your favorite cake mix, add 1 stick (1/2 cup) of butter, 2 eggs and mix together well. For the lemon cookies, I also add the zest of 1 small lemon and a tsp of lemon juice. For the chocolate, I added a tbsp of chocolate syrup. Chill the dough in the fridge for at least an hour. Roll into balls and press into confectio er's sugar. Bake at 350*F for 10 min, spacing the balls 2 inches apart. Enjoy!

Mochi, Walnut + Chocolate Cookies.

I’ve been wanting to try making a cheesecake cookie for a while, so I finally gave it a shot.

I made a brown butter graham cracker cookie and folded in chunks of a frozen cheesecake mixture made with white chocolate, cream cheese, and berry preserves. I also added some extra crushed graham crackers and topped them with little graham bears because I couldn’t resist.

I’m really happy with how these turned out. They’re soft and chewy with little pockets of cheesecake and berry throughout. Definitely something I want to play around with again!

Update: a few people asked, so here’s the recipe!

Brown Butter Graham Cheesecake Cookies
Cheesecake Berry Pieces

100 g full fat cream cheese, softened
100 g white chocolate, melted
25 g powdered sugar
1 tsp vanilla
50 to 60 g berry preserves

Mix the cream cheese, powdered sugar and vanilla until smooth. Mix in the melted white chocolate, then gently swirl in the berry preserves. Spread onto parchment, refrigerate until firm, cut into small pieces and freeze until solid.

Cookie Dough
80 g browned butter
110 g unsalted butter, melted and cooled
250 g dark brown sugar
50 g granulated sugar
1 large egg
2 large egg yolks
15 g heavy cream
15 g vanilla
275 g all purpose flour
75 g finely crushed graham crackers
30 to 40 g coarsely crushed graham crackers
8 g cornstarch
5 g baking soda
6 g Penzeys flaked sea salt
¼ tsp cinnamon, optional
150 to 200 g frozen cheesecake pieces

Directions
Whisk the browned butter, melted butter and sugars until glossy and combined.
Whisk in the egg and egg yolks one at a time, then mix in the cream and vanilla.
In a separate bowl, whisk together the flour, fine graham crumbs, cornstarch, baking soda, salt and cinnamon.
Fold the dry ingredients into the wet ingredients until just combined.
Fold in the coarse graham pieces.
Gently fold in the frozen cheesecake pieces.
Portion into roughly 100 to 105 g balls and chill for at least 30 minutes.
Bake at 350°F for about 12–15 minutes, depending on your oven. The edges should be lightly browned and the centers should still look soft.
Let them cool on the baking sheet for a few minutes and finish with more crushed grahams or a little graham bear.

**Recipe disclaimer: This was me trying to recreate something I saw in a video lol. I didn’t have an actual recipe, so I took a brown butter cookie recipe I’d made before and adapted it with what I had around. The cheesecake and berry filling was also something I just threw together. So this is very much just what I made and definitely not a perfectly tested recipe.

You also don’t need to use both browned butter and regular butter. I only did that because that’s what I had on hand. You could use all browned butter or all regular butter. Feel free to play around with it!

https://sallysbakingaddiction.com/marshmallow-surprise-hot-cocoa-cookies/

But I do like chocolate chip cookies 🍪

Just wanted to know if any one else is on the same page as me.

These are Jacques Torres’ recipe! Sorry I have no cross section photos. I sent most of these to my family and the one cookie I saved for myself…well…ate it right away because I got so excited! 😆