Tag Archives: white chocolate chips

Monster Cookies

Our book was released by Simon and Schuster yesterday!

back of postcard info

It’s written by my husband, Denis, and inspired by our son, Jamie.

Jamie and Denis recreating the cover of the book

We got a starred review in Publishers Weekly. 🙂

To celebrate, Jamie helped me make Monster Cookies, inspired by the Mommy Monster’s snacks in the book.

Copyright Melissa Iwai 2012

Another example of life imitating art…

I definitely wanted “worms” in them so I decided on gummy worms which I cut in half and pressed into the cookies right after they came out of the oven (obviously I wasn’t going to bake them, as they would have turned into a puddle of goo).

Instead of sticks, we used broken up pretzels. We also threw in some chips for the saltiness and crazy monster factor.

For sweet add-ins we used chocolate chips, peanut butter chips, white chocolate chips, and dried coconut.

half-way full

This recipe was based on Everything But the Kitchen Sink Cookies found in The Cookiepedia by Stacy Adimando. It’s pretty straightforward and easy to make with kids. Coming up with the salty and sweet add-ins is part of the fun.  I reduced the amounts by 1/3 because I didn’t want to make a huge amount of cookies.  This version makes a cool one dozen large cookies.

Sweet and savory additions in the mixing bowl

I was surprised at how much they spread and got so huge! But they are monster cookies, after all… so the size is appropriate.

They taste really great. You can’t perceive the potato chips, but the saltiness surely adds to the overall flavor.  The pretzels give it good crunch.

The gummy worm addition actually works with the flavors! But I think next time we make these, we’ll add old fashioned oats for more texture.

If you get a chance, please check out Hush Little Monster! It is a perfect book for a monster loving child– or a little monster of your own. 🙂

Monster Cookies

adapted from Everything But the Kitchen Sink Cookies from The Cookiepedia

1 1/2 sticks butter, softened

3/4 cup sugar

1/3 cup packed brown sugar

1 1/2 teaspoon vanilla extract

1 egg

1/2 egg white (I used 3/4 tablespoon liquid whites)

1 1/2 cups all-purpose flour (I used a combination of white and whole wheat)

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

3/4 cup mixture of peanut butter chips, chocolate chips, white chocolate chips, and dried coconut

1 cup potato chips and pretzels broken into pieces

6 gummy worms cut in half

1.  Preheat oven to 375 degrees.

2.  Cream butter and sugars until fluffy.  Add vanilla and eggs. Mix to incorporate, scraping down sides of bowl.

3.  Whisk flour, baking soda, baking powder, and salt together in another bowl.

Slowly add to butter and sugar mixture while mixer is running.

4.  Add sweet and salty mixtures to batter and stir together.

5.  Spoon twelve round dough mounds  2-inches apart onto two baking sheets covered with parchment paper or Silpat mats.

6.  Bake for about 16-18 minutes, rotating pans halfway.

7.  When cookies are golden, remove from oven and press 2 halves of gummy worms onto each cookie.  Transfer cookies to wire rack to cool.

Makes 1 dozen very large cookies.

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Filed under Art Related, Books, Children, Cookies, Desserts

Semi-sweet and White Chocolate Studded Speculoos (Cookie Butter)Pancakes

Oozing is allowed.

I usually don’t have dessert for breakfast, but this coming Mother’s Day, I am requesting this.  And I’m not getting it at a restaurant!

My husband is the waffle and pancake master in our home.  He makes  Cadbury Egg waffles (when in season) and Snuggle Mountain pancakes all the time, as well as black and white pancakes when he is feeling ambitious.

Half regular pancake with chocolate chips, half chocolate pancake with white chocolate chips

So when I finally got my hands on a jar of Trader Joe’s Cookie Butter a.k.a Speculoos, I knew I wanted him to create something using this decadent spread.

Made out of Speculoos, a Danish cookie.

He experimented a few weekends ago, making his usual delicious light and fluffy pancakes studded with chocolate chips and white chocolate chips, and I asked him to try spreading some cookie butter in between layers.  Voila!  A mouth watering, swoon inspiring breakfast dish for special occasions was born!

Couldn’t resist another close up of the Speculoos oozing out!
With a little maple syrup on top, these pancakes are to die for!

Hope all the Moms out there have a wonderful, pampered day on Sunday!

I made this card, inspired by my mom’s love for pandas. 🙂

Semi-sweet and White Chocolate Studded Speculoos Pancakes

Note:   If you can’t get to a Trader Joe’s (or they discontinue this amazing product which they tend to do when I fall in love with something), I’m sure peanut butter, almond butter, or any nut butter would make a wonderful substitution!

4 eggs, separated

1 cup of milk

1 cup of flour (a mixture of whole wheat and all purpose is nice)

1 tablespoon sugar

pinch of kosher salt

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla

butter or oil for frying

chocolate chips (about 7 per pancake)

white chocolate chips (about 7 per pancake)

Speculoos or other nut butter spread

Maple syrup

1.  Heat griddle or skillet.  A cast iron skillet produces a nice crust.

2.  Separate eggs and whip whites until stiff but not dry.

3.  Whisk egg yolks with milk and vanilla in a bowl.

4.  Whisk dry ingredients together in a large bowl.  Pour egg yolk mixture into dry mixture and combine.

5.  Fold in egg whites gently.

6.  Heat some oil and butter in pan.  Pour pancake batter in pan to whatever size you desire.  My husband usually makes small to medium sized ones.  Stud each pancake with chocolate chips and white chocolate chips.  Cook on low heat until lightly browned on bottom, about 2 minutes.  Flip and cook other side.  You can keep these warm in a 200 degree oven.

7.  To assemble, spread each pancake with Speculoos and stack.  Pour maple syrup over and serve.

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Filed under Breakfast, Desserts, Vegetarian