Peanutbutter Chocolate Chip Cookies – Chocolate Chip cookies på Jordnötssmör

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These small cookies are both gluten and lactose free. The peanut butter binds the dough together, and make them very cake-y and gooey. I know there’s been a debate lately where buzzfeed tried recipes for the perfectly cake-y cookie, and realized that one of the things many people disregard is refrigerating the dough. Well, let’s just say that patience isn’t my greatest strengths in the kitchen. So, this recipe requires no chilling (even if chilling is ok as well) and is quick and easy. Cookies come out delicious every time! Try it right now! (For the peanut allergy friendly version, try this)

Recipe / Recept

1 cup of peanut butter / 2.5 dl jordnötssmör

1 egg / 1 ägg

0.5 cups of sugar / 1.25 dl socker 

1 tsp baking powder / 1 tsk bakpulver 

chocolate chips / chocolate chips

1.Preheat the oven to 350F. / Sätt ugnen på 175 grader.

2. Whisk together the peanut butter and egg on high speed. / Vispa ihop ägg och jordnötssmör snabbt med en elvisp.

3. Add sugar and baking powder. / Tillsätt socker och bakpulver.

4. Keep mixing until dough-y. / Fortsätt vispa tills det blivit en deg.

5. Fold in the chocolate chips. / Vik in chocolate chipsen.

6. Roll small balls and bake for about 6-8 min. / Rulla små bollar och grädda i ca 6-8 min.

7. Let cool. / Låt svalna.

8. Done! / Klart!

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Raspberry Caves – Hallongrottor

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This is the Swedish version of a snickerdoodle, or similar, childhood cookie that your grandma would offer you when you went over for coffee in the afternoon. They are quite similar to regular thumbprint cookies, but they are larger and the dough contains a little bit of baking powder. They are very easy to make, and super cute to have around!

Recipe / Recept

1.8 cups of flour / 4.5 dl mjöl

0.35 cups of sugar / 0.75 dl socker

200 g butter / 200 g smör

1 tsp baking powder / 1 tsk bakpulver

1 tsp vanilla / 1 tsk vaniljsocker

raspberry jam / hallonsylt

1.Preheat the oven to 400 F. / Sätt ugnen på 200 grader.

2. In a blender, mix all ingredients except jam until a dough is formed. / I en mixer, mixa alla ingredienser utom sylten tills det blivit en deg.

3. Roll small balls and press out in a muffin thin. / Rulla bollar och tryck ut i en muffin form.

4. Create a cave in the middle with your thumb. / Skapa en grotta i mitten med hjälp av din tumme.

5. Fill the hole with jam. / Fyll hålet med sylt.

6. Bake for about 12 min, or until golden on top. / Grädda i ca 12 min, eller tills gyllene på toppen.

7. Done! / Klart!

P.S Stays well in the freezer. / P.S Förvaras väl i frysen.

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Chocolate Cookies with Hidden Marshmallows – Chokladkakor med Gömda Marshmallows

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This recipe just completely slipped my mind! Made these sweet cookies together with my brother’s girlfriend (and my dear friend) Alexandra, this summer! These cookies comes from one of Sweden’s biggest food bloggers Jenny’s blog (recipe here). These cookies could be varied in eternity by just substituting the marshmallows for something else of your choice! The cookies are easy to make, and soft on the outside (which I really like). They are on the sweet side – so if you don’t want that, reduce the amount of sugar. I would recommend keeping the sugar coating though – just because it looks so adorable!

Recipe / Recept 

120 g of butter / 120 g smör 

0.4 cups of brown sugar / 1 dl farinsocker 

2 cups of flour / 5 dl vetemjöl 

0.6 cups of cacao powder / 1.5 dl kakao

1 tsp of baking soda / 1 tsk bikarbonat 

1 tsp of salt / 1 tsk salt 

0.8 cups of sugar / 2 dl socker 

2 eggs / 2 ägg

1 tsp of corn syrup / 1 tsk sirap 

Filling / Fyllning 

Marshmallows / Marshmallows 

Cane sugar / Strösocker 

1.Preheat the oven to 390 F. / Sätt ugnen på 200 grader.

2. Mix together sugars and butter. / Vispa ihop ägg och smör.

3. Add in flour and cacao powder. / Blanda i mjöl och kakao.

4. Add in the eggs. / Blanda i äggen.

5. Add the syrup. / Blanda i sirapen.

6. Cut the marshmallows in smaller pieces. / Klipp marshmallown i mindre bitar.

7. Create small balls with the marshmallow piece in the middle, it should be completely covered. / Rulla små bollar med marshmallown i mitten, den ska vara helt täckt.

8. Roll in cane sugar. / Rulla i strösocker.

9. Bake for about 5-7 min, until they’re just a little cracked at the top. / Grädda i ca 5-7 min, eller tills de precis spruckit något på toppen.

10. Let cool. / Låt svalna.

11. Done! / Klart!

P.S – they’re even more delicious kept in the freezer! / Dom är ännu godare om de kommer direkt ur frysen!

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Homemade Oreos – Hemgjorda Oreos

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This reminds me of my best friend Jewelle! She made, a couple of years ago, homemade oreos, and I remember how impressed I was. Yet, oreo cookies has never been a thing in my life, and I think that the oreos that you buy have a quite bland taste, even though that can be desirable from time to time! These oreos are much more chocolaty and tastes more like real chocolate cookies! They are easy to make, but I made a few adjustments to how they “should” be made. Mine are not of a perfect round shape. Why? Because I was way to impatient to chill the dough enough to be able to cut out rounds. I rolled small balls and pressed them out with the palm of my hand instead! Enjoy!

Recipe / Recept 

1.3 cups cocoa powder / 3.1 dl kakao

1.5 cups of flour / 3.75 dl mjöl

0.5 tsp of salt / 0.5 tsk salt 

2 sticks of butter / 230 g smör

1.5 cups of sugar / 3.75 dl socker

2 eggs / 2 ägg

1 tsp vanilla / 1 tsk vanilj 

Filling / Fyllning

1 stick of butter / 115 g smör

2 cups powdered sugar / 5 dl florsocker 

1 tsp vanilla / 1 tsk vaniljsocker

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1.Start by mixing flour and cacao powder. / Börja med att blanda kakao och mjöl.

2. Mix together butter, eggs and sugar. / Vispa ihop smör, ägg och socker.

3. Mix all the ingredients. / Blanda alla ingredienser.

4. Chill for 30 min. / Kyl i 30 min.

5. Preheat the oven to 325 F. / Sätt ugnen på 160 grader.

6. Roll out small balls and flatten them with your palm. About the size of a larger teaspoon. / Rulla små bollar och platta ut med din handflata. Storlek av en större tesked.

7. Bake for about 12 min. / Grädda i ca 12 min.

8. Let cool. / Låt svalna.

9. Mix together all the ingredients for the filling. / Blanda samman alla ingredienser till fyllningen.

10. Spread the filling on one cookie and put another one on top. Match the sizes of the cookies if they came out uneven. / Bred på fyllning på en av kakorna och lägg en till ovan på. Matcha storlek på kakorna om dom inte blev helt jämna.

10. Done! Store in the fridge. / Klart! Förvara i kylen!

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Chocolate Chip Oatmeal Cookies (!!!) – Havregryn & Chocolate Chips Kakor (!!!)

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I feel like I start most of my posts with “I love…” and then whatever I’ve baked follows. And I must say that I really do like a lot of the things I make (that’s why I make them) which is a reason for the very few pies here on the blog… Nonetheless, cookies I think could be a hit or miss, since a really good, chewy chocolaty-chunky chocolate chip cookies can be one of the most delicious things ever. Although, there are quite frequently moments where the cookies are dry, hard and crunchy, which is why I like the texture of oatmeal raisin cookies. Despite this I have come to be a sucker for chocolate, so why not combine the best of two worlds? These cookies are a little crispy on the outside, and soft and chewy on the inside – clearly won’t disappoint.

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Recept / Recipe (Can be halved if you don’t want plenty some of cookies)

1 cup of butter / 225 g smör 

0.75 cups of brown sugar / 1.8 dl muscavado socker

0.75 cups of white sugar / 1.8 dl vanligt socker

2 eggs / 2 ägg

1 tsp vanilla / 1 tsk vaniljsocker 

1 cup of flour / 2.5 dl mjöl 

0.5 tsp of baking soda / 0.5 tsk bikarbonat 

1 tsp of salt / 1 tsk salt 

3 cups of old fashioned rolled oats / 7.5 dl havregryn 

1.25 cups of chocolate chips / 3 dl chocolate chips

1.Preheat the oven to 325 F. / Sätt ugnen på 165 grader.

2. Mix together sugars and egg. / Blanda samman ägg och socker.

3. Mix in everything else except chocolate chips. / Blanda i allt annat utom chocolate chipsen.

4. Carefully stir in the chocolate chips. / Blanda försiktigt i chocolate chipsen.

5. Roll smaller balls, about 1 large tablespoon worth of dough. / Rulla mindre bollar, typ 1 stor matsked med deg.

6. Spread out on the baking thin! / Sprid ut på plåten!

7. Bake until they have become round, but not flat, about 10 min. / Grädda tills de blivit runda men inte platta, ca 10 min.

8. Let cool. / Låt svalna.

9. Enjoy!! / Njut!!

Can be kept in the freezer! / Kan förvaras i frysen!

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Delicious Chocolate & Pistachio Cookies – Supergoda Choklad & Pistage Snittar

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Chocolate “cuts” as we call them in Sweden (just because you cut them side-wise even though you bake them as “one” dough) are a true classic. Just as the sesame syrup cookies, they are easy to make and a true crowd pleaser. In general, we sprinkle them with pearl sugar, but this time, I chose to use both pearl sugar and pistachios, just to spice it up (and, why settle with one when you could have both?). Recipe as follows;

Recipe / Recept 

200 g of butter / 200 g smör

1 cup of sugar / 2.5 dl socker 

1 tbsp of corn syrup / 1 msk sirap 

1 tsp of brewed coffee / 1 tsk kokt kaffe

3.5 tbsp of cacao powder / 3.5 tsk kakao

1 tsp of vanilla / 1 tsk vaniljsocker 

2 tsp baking powder / 2 tsk bakpulver 

2 cups of flour / 5 dl mjöl 

Toppings 

1 egg / 1 ägg

pearl sugar / pärlsocker 

pistachios / pistagenötter 

1.Set the oven at 400 F. / Sätt ugnen på 200 grader.

2. Mix all the ingredients for the cookies together. / blanda alla ingredienser till kakorna.

3. Chop the nuts. / Hacka nötterna.

4. Roll out 2 lengths of rounds of dough. / Rulla ut två längder deg.

5. Press down so that it is about 0.5 inch. / Pressa ut till ca 1.5 cm.

6. Whisk the egg. / Vispa ägget.

7. Brush the dough. / Pensla degen.

8. Sprinkle nuts and sugar. / Strö över nötter och socker.

9. Bake for about 13 min. / Grädda i ca 13 min.

10. Cut them sidewise immediately as they come out of the oven. / Skär på diagonalen när de kommer ut ur ugnen.

11. Let cool. / Låt svalna.

12. Done! / Klart!

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Swedish Thin Gingerbread Cookies – Hemgjorda Pepparkakor

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Here comes a recipe that symbolizes Christmas for me more than most things. Gingerbread cookies are incredibly delicious, but I must admit I usually stick to the store-bought dough. This year, we’re not celebrating Christmas in Stockholm, which requires some creativity. This might not be the most creative recipe, and I know that many of you probably make your own dough each year, but for us, it was a first! Make it today, and start Christmas Eve off by baking some delicious, crisp, gingerbread cookies in the morning! On the picture above, you see me and my lovely co-baker of the day, Alexandra.

Recipe / Recept 

1 cup brown sugar 

1/3 cup of water / 0.75 dl vatten

1/3 cup of corn syrup (half white, half dark) / 0.75 dl sirap

150 g of butter / 150 g smör 

1.5 tbsp of cinnamon / 1.5 msk kanel

1.5 tbsp of ginger / 1.5 msk ingefära

1 tsp of ground cloves / 1 tsk kryddnejlika 

1.5 tsp of baking soda / 1.5 tsk bikarbonat

2.9 cups of flour / 7 dl mjöl 

1. Bring sugar, water and syrup to boil. / Koka upp socker, vatten och sirap.

2. Take of the heat and stir in the butter. / Ta bort från värmen och rör i smöret.

3. Mix in all other ingredients. / Blanda i alla andra ingredienser.

4. Wrap the dough in plastic foil. / Vira in degen i plastfolie.

5. Let sit in the fridge for 8 hours or over night. / Låt stå i kylen i 8 timmar eller över natten.

6. Preheat the oven to 340 F. / Sätt ugnen på 175 grader.

7. Roll out the dough super thin, make sure you sprinkle the surface you’re baking on with plenty of flour. / Kavla ut degen, se till att ytan du bakar på är strödd med mjöl.

8. Push out different patterns with molds. / Tryck ut olika kakor med formar.

9. Bake for about 6 min or until a little brown on top. / Grädda i ca 6 min eller tills kakorna är lite bruna på toppen.

10. Let cool. / Låt svalna.

11. Done! / Klart!

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Ginger Cookies – Ingefärskakor

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This is not your classic gingerbread cookie – but a slightly spicy ginger cookie. A fast and delicious cookie that you mix together in 10 minutes, but still gives you all the delicious Christmas Flavors. Inspired by a recipe from the Swedish magazine “Hembakat”.

Recipe / Recept

2 cups of flour / 5 dl mjöl

1.2 cups of sugar / 3 dl socker

2 tsp ground ginger / 2 tsk ingefära

1 tsp cinnamon / 1 tsk kanel 

1/2 tsp baking soda / 1/2 tsk bikarbonat 

125 g butter / 125 gram smör 

1 egg / 1 ägg

1 tbsp of light corn syrup / 1 msk ljus sirap 

1. Mix all dry ingredients together. / Blanda alla torra ingredienser.

2. In a food processor, mix the dry ingredients with the butter. / I en mixer, blanda mjölblandningen med smöret.

3. Add the egg and the syrup. / Lägg i ägget och sirap.

4. Heat the oven to 320. / Sätt ugnen på 125 grader.

5. Roll small balls of the dough. / Rulla små bollar.

6. Press down gently with a fork. / Pressa ner försiktigt med en gaffel.

7. Bake for about 10 min. / Grädda ca 10 min.

8. Let cool. / Låt svalna.

9. Done! / Klart!

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Mini Nutella Thumbprint Cookies – Mini Nutella Kakor

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Last but not least on my cookie baking day I made these super tiny (and super cute) Nutella thumbprint cookies. These are super easy to make, and changes the game of thumbprint cookies that are usually filled with jam, and not chocolate. But, nonetheless to say, these are equally (if not more) delicious than normal thumbprint cookies. If you don’t have the patience to make mini one’s, you can just do normal sized one’s! No reason not to try them out!

Recipe / Recept 

1.8 sticks of butter / 200 g smör 

0.4 cups of sugar / 1 dl socker

1 tsp vanilla / 1 tsk vaniljsocker

1.6 cups of flour / 4 dl mjöl

1 tsp of baking powder / 1 tsk bakpulver

1 egg / 1 ägg

Nutella / Nutella

1. Preheat the oven to 430 F. / Sätt ugnen på 220 grader.

2. Mix all ingredients. / Blanda alla ingredienser.

3. Roll small balls and make a thumbprint in them. / Rulla små bollar och gör ett litet tumavtryck i dom.

4. Add some nutella to the small thumbprint in the cookies. / Lägg i nutella i de små hålen.

5. Bake for about 8 min. / Grädda i ca 8 min.

6. Done! / Klart!

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Cute Chocolate Cookies – Söta Chokladkakor

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Last week I went baking-crazy. It’s funny how a lot of people see baking and cooking as very stressful, for me, it’s like therapy. These cookies I found on this blog, and been wanting to try them. Although, the original recipe called for special Swedish candies or frozen Nutella, which was out of my possession. Instead, I used chocolate chips. I baked three types of cookies, and my housemates all voted for this one as their favorite (which I disagreed with, but flavors different for everyone). So, I definitely think you should try these, and stuff them with whatever noms you have in your pantry of fridge!

Recipe (makes about 25) / Recept (ca 25 stycken)

1/2 stick of butter / 60 g smör

1/4 cup of brown sugar / 0.75 dl muscavado socker

1 egg / 1 ägg

4 tbsp cocoa powder / 4 msk kakao

1 cup of flour / 2.5 dl mjöl

0.5 tsp baking soda / 0.5 tsk bikarbonat

0.4 cups of sugar / 1 dl socker

1 tsp vanilla / 1 tsk vaniljsocker 

Garnish / Topping

chocolate chips / chocolate chips

sugar / socker

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1. Preheat the oven to 390 F. / Sätt ugnen på 200 grader.

2. Mix brown sugar and butter together. / Vispa smör och muscavado socker tillsammans.

3. Add all other ingredients. / Lägg i alla andra ingredienser.

4. Roll small balls and stuff them with chocolate chips. / Rulla små bollar och fyll med chocolate chips.

5. Roll the cookies in sugar. / Rulla kakorna i socker.

6. Bake for about 7 min. / Grädda i ca 7 min.

7. Let cool. / Låt svalna.

8. Done! / Klart!

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