Best Recipe: Chocolate Almond Button Cookies

Cook’s Notes: Baked in a mini-muffin tin, these round, puffy cookies are a variation on the Chewy Bar Cookies. They are a little more work than just bar cookies, but they are cute as a button. With both almond extract and chopped almonds, the toasted nut flavor really comes through.

Makes at least 55 cookies (I got 58). See my list of other suggested bar cookie variations for more ideas.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure almond extract
2 eggs
1/4 teaspoon baking soda
2 cups all-purpose flour
1 cup mini chocolate chips
1 cup roasted and salted almonds, roughly chopped

Heat the oven to 350 degrees. Lightly coat mini-muffin tins with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the almond extract and eggs. Beat in the baking soda and flour until just combined. With the mixer on the slowest speed, beat in the chocolate chips and chopped almonds.

Drop the dough with a teaspoon-scoop into the prepared mini-muffin tins. Bake for 10 to 12 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center.

Best Recipe: Vanilla Coconut Bar Cookies

Cook’s Note: I brought these bar cookies to two parties recently, and these were very popular at both events. In fact, someone asked for the recipe at each gathering. These Chewy Bar Cookies with all-white add-ins have a tropical flavor and are well-suited to a backyard gathering or picnic. Makes 32 to 40 bars.

See my list of other suggested bar cookie variations for more ideas.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
2 eggs
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups all-purpose flour
1 cup white chocolate chips (vanilla flavored)
1 cup sweetened flaked coconut

Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the vanilla and eggs. Beat in the salt, baking soda, and flour until just combined. With the mixer on the slowest speed, beat in the white chocolate chips and coconut.

Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.

Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.

Source: Adapted from a recipe on Recipezaar

Best Recipe: Chai Spice Bar Cookies

Cook’s Notes: Penzey’s Cake Spice is a blend of cinnamon, star anise, nutmeg, allspice, ginger, and cloves. You could use 3/4 teaspoon ground cardamom and 1/4 teaspoon ground star anise instead. Or just use 4.75 teaspoons of the cake spice plus 1/4 teaspoon black pepper for the spice blend. It’s hard to stop eating these Chai Spice Bars, a variation of the Chewy Bar Cookies recipe. Makes 32 to 40 bars.

See my list of other suggested bar cookie variations for more ideas.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
2 eggs
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups all-purpose flour

Spice mix:
1.5 teaspoons ginger powder
1.5 teaspoons cinnamon powder
1 teaspoon Penzey’s Cake Spice
3/4 teaspoon clove powder
1/4 teaspoon black pepper

Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the vanilla and eggs.

Combine the salt, baking soda, flour and spices. Slowly stir the flour mixture into the butter mixture until dough is just combined.

Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.

Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.

Make glaze: Blend 1 cup powdered sugar, 2 Tablespoons melted butter, and 2 Tablespoons milk. Drizzle over finished bars.

Source: Adapted from a recipe on Brooklyn Limestone.

Best Recipe: Black and White Bar Cookies

Cook’s Notes: This excellent version of Chewy Bar Cookies is similar to brownies. They have the flavor of chocolate sandwich cookies, such as Oreos. My co-worker referred to these as “better than Hostess Ding Dongs.” The contrast of dark chocolate batter with white chocolate chips is simply delicious. Makes 32 to 40 bars.

See my list of other suggested bar cookie variations for more ideas.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
2 eggs
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder (King Arthur brand Double-Dutch preferred)
1 cup white chocolate chips (vanilla flavored)

Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the vanilla and eggs. Beat in the salt, baking soda, flour, and cocoa powder until just combined. With the mixer on the slowest speed, beat in the white chocolate chips.

Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.

Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.

Suggested Bar Cookie Variations

This post holds for ideas for bar cookie variations that I haven’t tried yet. See the original recipes here:

• Almost Shortbread Bars
• Chewy Bar Cookies

Frosting for Bar Cookies

Lemon Glaze:

Blend 2/3 cup powdered sugar and 2 Tablespoons lemon juice. Whisk together until smooth. Drizzle over finished lemon bar cookies. (Adapted from cooks.com)

Sugar Glaze:

Blend 1/2 cup powdered sugar, 1 Tablespoon melted butter, and 1 Tablespoon milk. Drizzle over finished bars. If you like heavier frosting, double this glaze recipe.

Chocolate glaze:

Cook 1/4 cup milk, 1/4 cup granulated sugar, and 2 Tablespoons butter in a saucepan over medium heat for 3 to 4 minutes until the mixture boils. Turn off heat, and stir in 1 cup chocolate chips. Continue to stir until chips have completely melted and glaze is smooth. Spread chocolate glaze over bars. (From the book Cupcakes: From the Cake Mix Doctor)

Shape variations

Button Cookies:

For perfectly shaped cookies, make the Chewy Bar Cookies dough. Drop the dough with a teaspoon-scoop into greased mini muffin pans. Makes almost 5 dozen cookies (55 to 58 cookies). Bake at 350 F for 10 to 12 minutes.

Drop Cookies:

Make the Chewy Bar Cookies dough. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake at 350 F until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. (Technique from Martha Stewart)

Shortbread variations to try (untested)

• Candied Ginger shortbread: Omit the vanilla. Add 1/2 teaspoon ground ginger, 3/4 cup finely chopped candied ginger, and 1/4 teaspoon salt to the dough. Optional: Drizzle bars with glaze. (Adapted from epicurious)
• Dark Chocolate shortbread: Reduce flour to 1.5 cups. Add 1/2 cup unsweetened Dutch-process cocoa powder and 1/4 teaspoon coarse salt to the dough. Optional: Add mint extract to the glaze. (Adapted from epicurious)
• Pine Nut and Rosemary shortbread: Omit the vanilla and chocolate chips. Add 1 scant teaspoon fine-grain sea salt, zest of one lemon, 2/3 cup toasted pine nuts, and 1-1/4 teaspoons fresh rosemary, finely chopped. (Adapted from 101 Cookbooks)

Chewy Bar Cookie variations to try (untested)

• Almond bars: Omit the vanilla. Add 2 teaspoons almond extract and 1-1/3 cup toasted slivered almonds to the dough. Optional: Drizzle bars with glaze (see above).
• Apricot bars: Add 1 cup chopped dried apricots and 1 cup white chocolate chips. (Inspired by this deluxe drop-cookie recipe.)
• Chocolate Chip Raisin bars: Add 1 cup chocolate chips and 1 cup raisins to the dough.
• Cocomia bars: Add 1 cup shredded coconut and 1 cup whole macadamia nuts (up to 1.5 cups macadamia nuts).
• Cranberry Cornmeal bars: Reduce flour to 1.5 cups. Add 1/2 cup yellow cornmeal and 1 cup dried cranberries to the dough. Omit chocolate chips. (Adapted from Doodle Bug Kitchen)
• Glazed Lemon bars: Add 1 Tablespoon lemon zest and 2 Tablespoons lemon juice to the dough. Make the glaze with 2/3 cup powdered sugar and 2 Tablespoons lemon juice. (Adapted from Every Day Food)
• Lemon Macadamia bars: Omit the vanilla. Use 2 teaspoons lemon extract instead of vanilla extract. Add 7 oz (1.5 cups) whole macadamia nuts. (Adapted from Mrs. Fields)
• Mandarin Orange bars: Add 1 Tablespoon orange zest and a 10-oz can of mandarin oranges (drained and chopped). Add 1 cup white chocolate chips. Optional: Drizzle bars with glaze (see above). (Adapted from Mrs. Fields)
• Orange Chocolate bars: Use 1 teaspoon orange extract instead of vanilla extract. Add 1 cup dark chocolate chips (Adapted from Mrs. Fields)
• Peanut Butter bars: Add 1 cup of creamy peanut butter to the dough (suggested by the Drinkology Eats Guide)
• Spiced Raisin bars: Bring 1 cup seedless raisins to boil in 1 cup water. Let cool for 10 minutes. Add 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves to the dough. Add the raisins and 1/2 cup chopped pecans (adapted from Penzeys Spices, Early Summer 2009 catalog)
• Reese’s bars: Add 1/2 cup crunchy peanut butter and 1 to 1.5 cups Reese’s Pieces or M&M’s candies to the dough.
• White Macadamia bars: Add 1 cup white chocolate chips and 3/4 cup chopped macadamia nuts to the dough.

Best Recipe: Chewy Bar Cookies

Cook’s Notes:These bar cookies are taller than the shortbread bars. Their texture is like cake, but more dense. Makes 32 to 40 bars.

For more ideas, see my list of other suggested bar cookie variations.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
2 eggs
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups all-purpose flour
Up to 2 cups add-ins (such as 1 cup chocolate chips and 1 cup toasted nuts). See the list below.

Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the vanilla and eggs. Beat in the salt, baking soda, and flour until just combined. With the mixer on the slowest speed, beat in the add-ins.
Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.

Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.

Source: Adapted from the foodiewife-kitchen blog and the Land O’ Lakes butter site, among others

Chewy Bar Cookies: Tried-and-True Variations

• Black and White Bars combine dark chocolate batter with white chocolate chips. These would be elegant served with fresh strawberries. Like a tuxedo, they would fit in to high-toned gatherings.
• Butterscotch Pecan Bars: For add-ins, use 1 cup butterscotch chips and 3/4 cup chopped pecans. Sweeter than usual, due to the chips.
• Chai Spice Bars are especially delicious with the sugar glaze
• Chocolate Almond Button Cookies are made in a mini-muffin tin
• Coconut, Chocolate, and Macadamia Nuts: 1 cup sweetened flaked coconut, 1/2 cup mini chocolate chips, and 1/2 cup macadamia nuts.
• Vanilla Coconut Bar Cookies combine coconut and white chocolate chips for a casual cookie with a tropical flair

Best Recipe: Almost Shortbread Bar Cookies

Cook’s Notes: These bar cookies are perfect: they make a rich, buttery cookie that is not too sweet. Mini chocolate chips are the right size for the dainty squares. Slight changes to the recipe make cake-like bar cookies. Makes 32 to 40 bars.

Lower fat version: Use 1 stick of butter and 1/2 cup of unsweetened applesauce (I did try this; it makes the texture more like a biscuit or scone).

See my list of other suggested bar cookie variations.

2 sticks (1 cup) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 egg
2 cups all-purpose flour
1 cup mini semi-sweet chocolate chips

Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

With an electric mixer, cream together the butter and powdered sugar until smooth. Beat in the vanilla and the egg. Mix in the flour until just combined. With the mixer on the slowest speed, stir the chocolate chips.

Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.

Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.

Source: Adapted from Apartment Therapy’s blog, The Kitchn

Notes on Bar Cookies

Revised 7/25/2009
After trying this recipe several times, I now have two tried-and-true variations. I have split the original post, which became quite long post, into several shorter posts (this is to save ink and paper when printing individual recipes). Posts include the following:

• Almost Shortbread Bars: These cookies are almost like shortbread, except it uses one egg. These are rich, buttery cookies that are not too sweet. Mini chocolate chips are the right size for the dainty squares.
• Chewy Bar Cookies: This recipe makes bar cookies that are taller than the shortbread bars. Their texture is like cake, but more dense. The Chai Spice bars are especially delicious.
• For future reference: A list of other suggested bar cookie variations that are untested, but they sound delicious

The bar cookie recipes yield 32 to 40 bars, depending on how you cut them. Cut the bars small: just one or two is enough. Makes about 32 bars or up to 40 bars (1.5-inches each side) – the glass pan I use is more like 8×12-inches, instead of 9×13-inches, but they come out fine.

Tried-and-True Variations

• Black and White Bars combine dark chocolate batter with white chocolate chips. These would be elegant served with fresh strawberries. Like a tuxedo, they would fit in to high-toned gatherings.
• Butterscotch Pecan Bars: For add-ins, use 1 cup butterscotch chips and 3/4 cup chopped pecans. Sweeter than usual, due to the chips.
• Chai Spice Bars are especially delicious with the sugar glaze
• Chocolate Almond Button Cookies are made in a mini-muffin tin
• Vanilla Coconut Bar Cookies combine coconut and white chocolate chips for a casual cookie with a tropical flair

Postscript: Skip making bar cookies with a boxed cake mix – I tried several times and was bitterly disappointed in the results. Any time saved by using cake mix instead of flour and sugar was not worth it. The cookies were tasty when they first came from the oven. However, after sitting out at a party for just 3 hours, the cookies were rock hard. I really liked the convenience of the bar cookie, however. Researching recipes suggested the cake mix formula was too low in fat (the recipe called for an 18.25 oz cake mix, 2 eggs, 1/3 cup oil, and 2 teaspoon vanilla). They probably should have had at least 1/2 cup butter or oil to improve the texture.

3C Cookies: Coconut, Cranberry, and Cashew (Eggless)

Cook’s Notes: As Shaye says, “These cookies are pretty easy to fix, and they are highly addictive.” With cashews, coconut, and cranberry, you won’t miss the egg at all. Variations: You can use 1/2 cup rolled oats instead of the coconut or add 1/2 cup white chocolate chips.

Yield: 30 cookies when using a 1 T scoop. Variation: Pour the batter into a greased cake pan, bake, cool, and then cut into bars.

1-1/8 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup softened butter (1 stick)
1/3 cup packed brown sugar
1/3 cup white sugar
1/4 cup plain yogurt
1 tsp vanilla
1 cup sweetened flaked dried coconut
1/2 cup dried cranberries
1/2 cup chopped cashews

Heat oven to 350°F. Grease a cookie sheet or line with parchment paper.

Whisk together flour, baking soda, and salt.

In a medium bowl, cream butter with sugars. Add yogurt and vanilla; beat until fluffy.

Add flour mixture, coconut, cranberries, and cashews to the butter-sugar mix. Mix together until well blended. Drop dough by 1 T scoop onto prepared cookie sheets.

Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets and then remove cookies from sheet to cool on wire racks.

Sources: Adapted from a recipe by Shaye and Eggless Cranberry Coconut Drop Cookies recipe from Sunset magazine. Note: Shaye’s version is double the amounts given in the “Cranberry Hootycreek” cookie mix in a jar recipe on Allrecipes.com by Susan O’Dell (rated 5 out of 5 by 269 members).

Chocolate Chip Macaroons (Flourless, Eggless)

Cook’s Notes: Recipe refreshed for 2008. These are similar to and based on the M&M Macaroons, but the egg white has been omitted. This version is scaled to use the entire bag of sweetened coconut flakes. Since they don’t have flour, these macaroons are a Passover-friendly or GF dessert.

1 cup sweetened condensed milk
1 Tablespoon pure vanilla extract
3/8 tsp kosher salt
1.5 cups chocolate chips
14 oz bag (5-1/3 cups) sweetened flaked coconut

Heat oven to 350°F. Line cookie sheets with parchment paper (or tin foil coated with cooking spray).

Combine the sweetened condensed milk, vanilla, and salt in a large bowl. Stir until well mixed. Add shredded coconut, and stir until well coated. Batter is damp and thick. Add the chocolate chips and stir well until they are evenly distributed in the mixture.

Use a 1 Tablespoon-size cookie scoop. Pack the coconut mixture tightly into the scoop. Drop the mixture by tablespoonful scoops, placing them about an inch apart onto the prepared cookie sheets. The coconut stacks may loosen as you drop them on the cookie sheet. To correct this, dampen your fingers with water and press the mounds together.

Bake 1 sheet at a time. Bake 12 to 15 minutes or until the cookies are golden brown around the edges. Let cookie sheets stand briefly to cool. Remove the cookies from the pan and cool on wire racks.

Yield: About 4 dozen.