Holiday! Cookie! Chronicles! These Chocolate Peanut Butter Cookies from Emma of biglittlerecipes have got magic, peanut butter middles. You should also know they freeze perfectly—and if there’s a better late-night snack, we need not know it.
and you’ll be told they are a Keebler product, all the rage in the ’90s, but since discontinued. In 2012, Serious Eats’ Stella Parks brought them back to life when she whipped up her own version—a sugar cookie with a chocolate belly—calling long-lost magic middlesFor what it’s worth, this was the most-wanted cookie in my family when my brother and I were growing up. The only catch is that “magic middles,” to us, means a totally different thing.
“The recipe appeared in my newspaper coupons, with coupons for Pillsbury flour, Skippy peanut butter and Mazola margarine,”According to: “My mom came across the recipe and asked me to bake these one Christmas, it would have been right around 1989 or 1990. She loved them so much I've made them for her every Christmas since, almost 30 years now.”
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Sweet Potato Rum Cookies Recipe on Food52It’s no secret: We’re huge fans of Chrissy Teigen. Her recipes regularly find themselves in our weekly rotation (even when we nearly set our kitchen on fire making them). We’re unabashedly obsessed with her first cookbook, and its super-delicious follow-up. We laugh out loud when we read her hilarious tweets, and audibly coo when we see Instagram photos of her impossibly cute kids, Luna and Miles, doing impossibly cute things. So when Chrissy agreed to share her go-to holiday cookie recipe with us this season, we could hardly contain our excitement. It was sure to be packed with flavor, heavy on the nostalgia factor, and just plain craveable. (This was all, of course, confirmed when we got the recipe.) Now, we’re so thrilled to share it with you—plus, a story from Chrissy on why she loves these cookies so much around the holidays. - For some reason, I've never been a sweets type of girl. But with two kids, sweets have become a bigger part of my life—especially because of Luna. Making cookies is one of the activities I love doing with her; it's crazy how similar she is to me in her love for cooking and baking. She makes for an excellent stand-mixer replacement and can out-sprinkle even the greatest of sprinklers (salt bae?). Now, don't get me wrong, traditional sugar cookies and chocolatey cookies are great, but I had to make a cookie that was a bit more fun for the adults, and these are to die for around the holidays: rich, tender sweet potato cookies with a boozy, rum-butter–flavored icing. The cookie dough is made from flour, sugar, and soft, canned sweet potato as well as its flavorful syrup, making for a pillowy texture and an earthy flavor. The icing, which is a simple glaze with powdered sugar, rum extract, and butter extract, could just as easily be made with rum and butter if you're not baking with little ones. The cookies are wonderfully plush and thick, perfectly chewy, and unbelievably flavorful, thanks to a punch of allspice and bright orange zest. Th
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Salted Rosemary Shortbread Recipe on Food52I didn’t grow up in a very 'decorated cookie' household. My mom hewed more to the biscotti/gingerbread/shortbread crunchy cookie end of the spectrum, and the year I tried to do festively decorated cookies in my own home, I ended up with royal icing in my hair and sprinkles in my floorboards for a week. I took on this fussy baking project in an attempt to impress at a school holiday party. It was my first time trying to border and flood reindeer-shaped gingerbread cookies with contrasting icing hues and dragée eyes, and also my last. That said, my mom has been making rosemary shortbread cookies during the holidays for about as long as I can recall. I remember having the cookies in the apartment I grew up in on the Upper West Side of Manhattan, and I remember having them after Thanksgiving dinner in the dining room of the apartment where my parents moved after I graduated from college. I know my mom has brought me a box of this shortbread when she's arrived at our annual Christmas Day open house, because she knows my older son loves them. When I put all these several occasions together, it’s clear we’ve been eating these cookies for at least 25 years. Because they freeze so well, my mom often bakes them off in quadruple batches and sends her Christmas Eve guests home with their own stash to store. I’ve always loved how savory they are, and in my version of her recipe, I added grapefruit zest, increased the salt in the dough, and topped them with a salt-and-sugar mixture that adds a little crunch. Shortbread is about the least fussy dough a person could have to tackle—for this one you don’t even have to roll out and cut, you just smoosh everything into a baking pan and bake. I still managed to get crumbs on the floor when I took them out of the pan for serving, but that’s maybe just a “me” thing.
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