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Apple Snickerdoodle Cobbler

Apple Snickerdoodle Cobbler

Craig and I both love chocolate, but every now and then, I really like a dessert with fruit in it.  Craig isn’t exactly opposed to this.  He will eat and enjoy fruit desserts, but that is only if there isn’t chocolate something to be had elsewhere in our kitchen.  His sweet tooth just prefers chocolate, and if I make a peach pie when we have chocolate cake out on the counter, Craig will eat the cake and leave the pie to me.  It wouldn’t be as big of a problem if I had Craig’s metabolism, but I don’t, so it is.  I try to either time my fruit dessert recipes for when we have company in town to help me eat it or for when we are fresh out of anything chocolate.

Thankfully, this wasn’t as big of a problem with this fruit dessert, because it’s that good.  I mean, what could possible be better than just a regular apple crisp (which I LOVE)?  Adding a cookie-type component to it!  And then you have Apple Snickerdoodle Cobbler!  Yum!

It took some time for Craig and me to come off of our holiday sugar high this year, but when we finally did, I knew I was ready to try something new.  I thought a fruit dessert would be good since it *feels* healthier than other desserts, and I was trying to block out any memory of the chocolate fest that was our Christmas vacation.  I came across this recipe, and I had to try it.  It looked so good, and the end result certainly did not disappoint.  The original recipe is from baked by rachel, and the cobbler ends up being kind of like apple crisp, but with the crisp topping replaced by snickerdoodle cookies.


Cookie Ingredients

  • 1/2 tsp cream of tartar (despite the name, this does not have dairy in it)
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 2/3 cup flour
  • 1/4 cup unsalted butter softened
  • 1/3 cup sugar, plus 1/2 cup sugar
  • 1 egg
  • 3/4 tsp cinnamon

Apple Ingredients

  • 8 cups apples (roughly 6-8 apples, depending on size), peeled, cored, and sliced
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon


Preheat oven to 350 degrees.

In a small bowl, combine cream of tartar, salt, baking powder, and flour. In a separate bowl or stand mixer, cream the butter and sugar together.  Add the egg to the butter mixture, and then add the dry ingredient mixture.  Mix until the dry ingredients are blended into the dough well.  Set aside.

In a small bowl, combine 3/4 tsp cinnamon and 1/2 cup sugar.  Set aside.

In a large bowl, mix 1/4 cup brown sugar and 1/2 tsp cinnamon.  Add the apple slices to this mixture and toss to coat.  Transfer the apples to an 8×8 baking dish.

Form the dough into 1-inch balls and roll in the cinnamon-sugar mixture.  Place the coated balls on top on the apples, pressing down lightly to slightly flatten.

Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.

Serve with whipped topping, ice cream, or plain.  Enjoy!

Baking Apple Snickerdoodle CobblerApple Snickerdoodle Cobbler


Chocolate Chip Cookies

Chocolate Chip Cookies

I hope everyone had a splendid Labor Day Weekend!  Labor Day Weekend at the McKinney home was crazy hectic, but it was unbelievably amazing!  My family came to visit us, which is basically my favorite thing in the world.  Happy chaos is setting a new record for how many people and animals can actually sleep in our two-bedroom condo at once.  We had eight people and two dogs total!  Yep, it took our queen bed, the full bed in the guest room, our queen Aerobed, a twin air mattress, and our couch, but we managed just fine for the three nights, and we had a wonderful weekend together!

My dad’s 49th birthday was the Friday that everyone got into town, but we weren’t celebrating until Saturday since everybody left after work to head here and arrived between 9:30pm and 1:30am.  I was planning on making our family tradition of peach pie for Padre’s birthday, as well as a chocolate cake recipe that I had gotten from my mother-in-law that I knew Padre liked.  However, a couple of hours before my parents got here (they were the first to arrive), Padre informed me that since his birthday was actually that day, he would be willing to accept some chocolate chip cookies upon arrival.  I knew that Padre loved chocolate chip cookies, so I had thankfully already double-checked to make sure I had all the ingredients.  I wanted to make them that night but wasn’t sure whether it would get postponed because of all the cleaning Craig and I were scrambling to do before they got here.  I obviously decided at that point that I was going to fit the chocolate chip cookies into my schedule for the evening.  Padre asked if I was going to be making Toll House cookies, but I informed him that I would actually be making McKinney House cookies…the kind from scratch so that Craig could eat them.

Confession: “McKinney House” cookies are actually the recipe for “Extraordinary Chocolate Chip Cookies” that I found on the Betty Crocker Recipes’ Photostream page on Flickr.  😉


  • 1 1/2 cups butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups packed brown sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 24oz bag (or 2 12oz bags) of semi-sweet chocolate chips


Preheat oven to 350.  In a large bowl, beat butter/margarine, sugars, vanilla, and eggs until light and fluffy.  Stir in flour, baking soda, and salt.  Stir in the chocolate chips last.  Drop dough by the tablespoon onto an ungreased cookie sheet, about two inches apart and slightly flattened.  Bake 10-13 minutes or until light brown.  Pull the cookies out of the oven and let them cool for 1-2 minutes before moving to a cooling rack for the remainder of their cooling.  Finally, ENJOY!

Also, one important note is that I halved the recipe, and I still had close to three dozen cookies, so that’s definitely something to consider when you are deciding whether to use the whole recipe or not!

Happy cookie baking!  🙂

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

What good is a delicious dinner without a delicious dessert?!  I let Craig choose Saturday’s dessert, and he chose peanut butter chocolate chip cookies.  A great choice, I must say!

As someone who absolutely LOVES any chocolate and peanut butter combination, I think it’s pretty dang hard to go wrong with any peanut butter chocolate chip cookie recipe.  Still, this is the one I used, and they turned out spectacularly!

1/2 cup (1 stick) butter or marine, softened
1/2 cup chunky or smooth peanut butter (I went with smooth since the chocolate chips would add texture, anyway.)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 375°.  Cream the butter, peanut butter, and sugars until light.  Add the egg, and mix until fluffy.  Blend the flower, baking powder, baking soda, and salt together.  Mix these dry ingredients into the butter mixture.  Mix in the chocolate chips.  Drop cookie dough by overflowing teaspoons onto a lightly greased cookie sheet.  Bake for 9-12 minutes at 375°.  Let them cool long enough that you won’t scald your mouth, and enjoy!



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