Christmas Crack Cookies

 

Ingredients

Christmas Crack:

9 saltine crackers
6 tbsp salted butter
6 tbsp brown sugar
3/4 cup chocolate chips

Cookie Dough:

1 cup salted butter, browned
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
flakey sea salt, for garnish

Instructions

1. First make the Christmas Crack. Preheat the oven to 400°F. Line a 9×9 pan with parchment paper and arrange the saltine crackers in the pan. Then set aside.

2. In a small saucepan, combine the salted butter and brown sugar. Bring to a boil. Once boiling, stop stirring. Boil for 2- 1/2 minutes and then pour over the saltine crackers.

3. Bake the toffee covered crackers in the oven for 6 minutes.

4. Remove the cracker toffee from the oven and sprinkle the chocolate chips on top. Let them sit for 5 minutes and then spread. 

5. Allow the cracker toffee to cool completely and then put in the freezer.

6. While the toffee is chilling, brown the butter for the cookie dough.

7. In a medium saucepan over low heat, melt the butter completely.
Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.

8. Pour the brown butter into the bowl of your stand mixer or into a large bowl.

9. Preheat the oven to 350° F.

10. Add the brown sugar and granulated sugar to the bowl and mix thoroughly for 1 minute.Next, add the eggs and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.

11. Add the flour, baking soda and salt and mix until combined. The dough should be very soft.

12. Remove the cracker toffee from the freezer and chop the cracker toffee into small pieces.
Fold the cracker toffee pieces into the cookie dough.

13. Scoop the dough out into 3 tbsp portions and arrange on a parchment or silicone lined cookie sheet. Top with flakey sea salt.

14. Allow the cookie dough to rest at room temperature for 10 minutes prior to baking.

15. Bake for 9-11 minutes or until spread, and the cookie no longer looks glossy. Allow the cookies to cool on the pan.

from Cookies for Days

Banana Cream Pie

 

 

For the crust:

14 graham crackeres

6 TBS butter, melted

1/4 cup sugar

pinch of salt

1/2 tsp cinnamon, (optional)

1-2 tsp water, if needed



For the Pie Filling:

2 cup heavy whipping cream

3 TBS sugar

1 tsp vanilla

1 box (3.4 oz) instant vanilla pudding

1 cup cold milk

8 oz cream cheese

1 (14 oz) can sweetened condensed milk

4-5 ripe bananas, sliced

1/2 cup toasted coconut (optional)


Make the crust:

1. Preheat oven to 375℉.

2. Pulse the graham cracker until fine crumbs.

3. Add butter, sugar, salt, and cinnamon if using and pulse to combine. Add water if the crust doesn’t pinch together yet.

4. Press into pie pan (I had enough for two pies, my pans are not deep dish)

5. Bake for 8-10 minutes until lightly browned around edges. Cool completely.



For the filling:

1. Using an electric mixer whip heavy cream with 3 TBS sugar and vanilla. Whip until you have stiff peaks. Scoop into separate bowl and set aside.

2. In another bowl, thoroughly whisk the instant pudding powder and 1 cup milk together until well combined. Set aside.

3. Using the mixer, beat cream cheese until fluffy. With mixer still running, add the sweetened condensed milk and the pudding mixture. Scrape bowl and beat until smooth.

4. Using a spatula, fold in half the whipped cream mixture.



To assemble the pies:

1. Spread a thin layer of filling over the bottom and sides of the graham cracker crust. Cover the pie in sliced bananas, then scoop remainder of filling into the crust (I got 2 pies)

2. Smooth the filling then top with remaining whipped cream. Cover gently with plastic wrap and refrigerate for at least 3 hours.

3. When you are ready to serve decorate top with more sliced bananas and toasted coconut if desired.


From Holly

Salted Caramel Toffee Cookies

Ingredients

1 cup salted butter softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/3 cup thick caramel dip/sauce like Mrs Richardson's brand
1 tsp vanilla extract
3-1/2 to 4 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup white chocolate chips
1/2 cup crushed pretzels
1 cup toffee bits
flakey sea salt for garnish

Instructions

1.Preheat your oven to 375°F.

2. Using either a stand mixer or an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.

3. Scrape the sides of the bowl and add in the egg, caramel and vanilla. Mix until well combined.

Add in the flour, salt and baking soda. Mix until a sticky dough forms.

4. Add the white chocolate chips, crushed pretzels and toffee bits. Mix until combined.

5. Portion out your dough into 3 TBS portions (using a #24 scoop) and arrange on a parchment lined cookie sheet. Sprinkle some flakey sea salt on top.

6. Bake at 375° F for 9-11 minutes. The cookies will spread and the edges and top of the cookies will turn golden brown when they are ready to come out of the oven. Add more sea salt to the top, if desired.
Allow the cookies to cool completely on the pan before transferring to a wire rack.

from Cookies for Days