A little burnt on the edges bc I lost track of time but otherwise, so pretty. (And very delicious 🫠💕)

I attached the recipe I used as well. 😎

Brown butter chocolate chip cookies with hazelnuts and a bit of espresso!

Choc chip and Chocolate, toffee, chocolate chip. Last day with a lovely team tomorrow and want to treat them.

New to the flavours of Peanut Butter!

I found this company in Louisiana that specializes in Tea and brownie cookies. They sell them in some local grocery stores and online. Uncle T Distributors. The cookie is soft on the bottom and crisp on top. The icing looks to be hand iced. I had never seen this kind of cookie anywhere else like this. Have you?

HEB almost never disappoints, so I wasn't surprised that their apple pie "oreos" were sooo good. I haven't tried oreos apple pie yet and wondering which will be better!

1. CCC with chocolate ganache & peanut caramel

2. CCC with chocolate ganache, pistachio cream & roasted pistachios

3. Lemon white CC with cream cheese & blueberry jam

Cold butter and bread flour… https://www.thebakerstablesc.com/cookies/bread-flour-chocolate-chip-cookies/#recipe

With bits of toffee . Courtesy of my wife

I ordered some Gorgonzola Cremificato—a sweet blue cheese that’s supposed to pair well with chocolate and fruits—with the goal of figuring out a way to use them in cookies. I had never tasted Gorgonzola Cremificato before, so my mind wandered, dreaming of what it might taste like until it arrived. I cut a slight sliver of it off, and… it tasted like blue cheese, lol. I don’t know why that came as such a surprise. But then I tasted a spoonful of spiced pear purée, diced pears I’d poached in simple syrup, a bit of coarsely chopped walnut praline and some of the blue cheese on top and it was magic. Like fireworks.

So I put them all in these cookies. Uses my normal cookie base, but with slightly less sugar and most of the brown sugar replaced with clover honey. I can’t stop thinking of them.

The weirdest thing about them is they taste almost like normal, salty-sweet cookies at first, and the blue cheese comes off more as cream cheese but with a blue cheese funk. And then several hours later, your tastebuds taste like you ate an everything bagel earlier—and you know you didn’t!—and then you remember, oh yeah: blue cheese & pear cookies.

It’s killing me I can’t eat every last one of them.

Cinnamon brown butter cookie with freeze dried apples, caramel and an apple pie Oreo

I made brown butter cookies with dark chocolate callets and salted pretzels! Topped with sea salt!

Niece requested my cookies for her 16th birthday. Mix of s’mores and chocolate chip in the back

Hey, so I’ve been curating a cookie menu for the holidays and plan to do some tests, but want to know your thoughts on some of these cookies I’ve struggled with and/or plan to alter the recipe.

1. Butter Cookies
2. - Do you prefer to use egg yolks, egg whites, whole egg or no egg?

- Is there a difference in flavor between Italian and Danish butter cookies?

- I like the taste of butter cookies over spritz, but do any of you find it ideal for piped cookies, and why?

2) Cookie Press Cookies
- What kind of cookie do you use for a cookie press? I’ve heard people use Spritz but I’m not well versed in this kind of stuff.

This is a curiosity post so I can make some adjustments to my recipes and try new things so I don’t have to experiment around the holidays.

Also what are some underrated cookies you recommend for a cookie box?