1. Peanut butter and orange marmalade cookies
This is one of the best cookie recipes to try on a lazy evening when it’s too cold outside, baking cookies is not just something savoury for the appetite but can also be a chance for some quality “Mommy & Me” time with your little one.
Our top pick for the autumn season peeking through is none other but our peanut butter and orange marmalade combination. For some added goodness, you can even shake up the recipe and add on some chocolate chips to the mix or even some raisins.
All you need is a big enough bowl, some good quality ingredients and you are good to go. Let’s get on with the baking business.
1 cup of orange marmalade
1 cup of peanut butter
1 cup of sugar
2 sticks of unsalted butter
2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1 cup of chocolate chips or raisins
1. The first thing you need to do is to preheat your oven at 350°F. Set your handy blender plugged in and lets started with the mixing process. A hand blender makes it a whole lot easier so trust us on this one. Now the drill is simple, dry ingredients go first. Pour your flour, salt and baking powder in first and mix it all together in your bowl with a spoon. Melt the butter in the microwave and let it cool down completely.
2. Take a separate bowl and add your eggs to it. Beat the eggs well with your whisk but don’t go too overboard. We don’t want it to froth up. Add your sugar and while whisking continuously. Once you see the sugar granules melting away, add your peanut butter to it and whisk some more.
3. Lastly, add your cooled butter and marmalade to the mixture and whisk it all together. Now is the right time to pour in the runny mix into your dry ingredients. Whisk it all together on medium speed till you see it binding into a dough-like texture. Now that you have the mixture all set, you can add your raisins or your chocolate chips to the blend. The choice is all yours.
4. Scoop out dollops of the mix and align them on your baking tray. Don’t forget to lay down a parchment paper and slide it right inside the oven to bake for no longer than 12 to 15 minutes at 350°F.
5. Once cool, you can let your toddler enjoy the crumbly goodness all by itself or with a glass of milk. The choice is yours.
2. Nutella stuffed cookies
This is one of the tricky but totally-worth-the-effort cookie recipes. Nothing beats scrumptious Nutella hiding inside some mushy crumbles of chocolate dough.
All you need is the following ingredients:
1 1/2 cups of flour
1/2 cup of cocoa powder of a supreme kind
2 sticks of butter melted at room temperature
1 teaspoon of salt
1 teaspoon of baking powder
1 cup of sugar
1. First and foremostly, you need your Nutella to develop a stiffer consistency so a tray lined with some parchment paper is all you need for that. Pour dollops of the nutty goodness on to the parchment paper just big enough to be placed inside the cookies. Place the tray inside the freezer for 30 minutes to let the Nutella set.
2. Now for the cookie dough, all you need is a large bowl and just like the marmalade recipe, dry ingredients need to go first in here. Meanwhile, preheat your oven at 350°F. Add the salt and baking powder to the flour along with the cocoa powder and mix it all with a spoon.
3. In a separate bowl, whisk your eggs with the sugar added to it. Pour in the butter as you whisk the eggs and sugar together. Once you see the sugar melting, pour the mix gradually onto the dry mix. The dough will start binding as you bind the mixture with a spatula. This is the part where you need to put on a little elbow grease.
4. If the dough seems to go a little runny, do not panic. You might think the dough may need some more flour but hold that urge and ignore it! The trick here is to place it in the refrigerator for perhaps 15-20 minutes. Once the 20 minutes have passed, you can pull it out of the fridge and get to scooping.
5. Align your over tray with some butter paper at this stage. The scoop you are taking out of the dough should be big enough to conceal the Nutella dollops inside. Make a ball out of the dough first and then gently press the centre of forming a cavity. Place the stiff Nutella clumps inside the cavity you created and fold in the sides of the dough in order to cover the Nutella clump. You should get a ball shape at the end. All you are left to do now is to place the balls of dough onto the tray and bake in the oven for no longer than 13 minutes at 350°F. Your toddler will never get enough of these so make sure you make a generous batch!
3. Dates and pistachio filled cookies
Toddlers need all the nutrition they can get and with something like dates and nuts, you are not only giving them a treat but also nourishing them with ample nutrition.
With the chewy flavour of dates and the crunch of pistachios, you are just moments away from letting these little wonders of pure heaven melt in your mouth and your little ones too!
The process is just as simple but with a twist. This time, you are going to be using semolina flour instead of all-purpose flour alone.
Below are the ingredients you will need for your date and pistachio filled cookies:
Semolina – 500 gms
Butter – 1/2 cup
Oil – 1/4 cup
Milk – 1/2 cup
All-purpose flour – 2 cups
Icing sugar – 1 cup
Cardamom powder – 1 Tsp
Baking Powder – 1 Tsp
A pinch of salt
Yeast – 1 tsp + Sugar – 1 tsp + Milk (warm)- 1/4 cup
4 tablespoons of ground pistachio
1 cup of pitted dates
1. This recipe is something you may want to prepare for the night before. Pour in half the semolina, the butter and oil in a large bowl and leave it to set in the fridge with a cling wrap covering the bowl. The semolina needs to absorb the oil overnight once you have it all mixed together.
2. Now once the semolina is moistened up and ready, you can get it out of the fridge and add the rest of the ingredients. Pour in the all-purpose flour, icing sugar, salt, baking powder and milk and bind it all together. It should form a consistency that will hold its shape. You can always adjust the consistency by adding a little more of semolina flour. Pour in a few drops of vanilla essence and all the yeast you prepared as well. A wooden spatula will do the job here.
3. For the pitted dates, you need to just run them in the blender to make a paste out of it. Add your ground pistachio to the blend and get down to it with your hands. Moisten up your hands with some butter and start making balls big enough to fit inside the cookie. Now all you need is a cookie mould lined with cling film. Lining the mould with cling wrap is crucial here. The semolina mixture is easy to crumble so a cling wrap lining the mould will save you the trouble.
4. All you need to do now is to scoop out the dough and make separate balls out of that as well. You can get your toddler involved at this stage. Simulating a toddler’s brain with activities as such are very rewarding to the young one, especially when the result is a chewy stuffed cookie!
5. Once you have the balls made, you can now get to the technical part. Flatten out the ball carefully by pressing in your thumb in the middle of it to form a cavity. Put in the scrumptious date ball in it and carefully seal the deal. Place the entire dollop in the cookie mould and place it upside down on your baking tray. Peel away the cling film and there you have it. Your little bits of heaven are all set to be baked in a pre-heated oven at 350°F for 13 minutes.
6. Once cool, remove from the tray and enjoy it all on its own or with some vanilla ice cream. We promise you, its a taste of heaven either way!