Cookie Flavors Inspire New Desserts
A hot new dessert trend is here — cookies are getting a makeover. As identified in the McCormick Flavor Forecast 2015, favorite cookie flavors — like snickerdoodles and gingersnaps — are being reimagined in new decadent desserts. From peanut butter mousse tarts to chocolate chip biscotti with a creamy dipping sauce, these desserts redefine “milk and cookies.”
“Here in the kitchens, we looked at the distinctive flavors of popular cookies for inspiration,” said Mary Beth Harrington of the McCormick Kitchens. “Cinnamon sugar is the signature flavor in snickerdoodles, so we reimagined that cinnamon sweetness into a peanut butter mousse and peanut crust, resulting in a delicious tart.”
For more twists on classic cookie flavors, check out www.McCormick.com.
Chocolate Chip Cookie Biscotti with White Chocolate Dipping Sauce
- 2 1/2 cups flour
- 1 cup firmly packed brown sugar
- 1/4 cup instant nonfat dry milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon McCormick Extra Rich Pure Vanilla Extract
- 1 cup miniature chocolate chips
White Chocolate Dipping Sauce:
- 2 cups half-and-half
- 8 ounces white chocolate chips
- 1/4 cup Irish cream liqueur
- 2 teaspoons McCormick Extra Rich Pure Vanilla Extract
- For the biscotti, mix flour, sugar, dry milk, baking powder and salt in large bowl with electric mixer on low speed until well blended. Mix eggs and vanilla in medium bowl until well blended. Gradually add to flour mixture, beating on low speed until well mixed. Stir in chocolate chips.
- Divide dough in half. Shape each half into a 12-inch long log. Transfer logs to parchment paper-lined baking sheet. Flatten logs to 1-inch thickness.
- Bake in preheated 350°F oven 20 to 25 minutes or until slightly risen and firm to touch. Cool logs on wire rack 10 minutes or until cool enough to handle. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices, cut sides down, in single layer on parchment paper-lined baking sheets.
- Bake 10 to 15 minutes or until crisp and golden, turning biscotti over halfway through cook time. Transfer biscotti to wire racks; cool completely.
- For the dipping sauce, place all ingredients in medium saucepan on medium heat. Simmer 5 minutes or until heated through, stirring constantly. Serve with biscotti.
Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust
- 1 1/2 cups lightly salted roasted peanuts, lightly crushed
- 3 tablespoons packed brown sugar
- 3 tablespoons butter, melted
- 1 teaspoon McCormick Ground Cinnamon, divided
- 3 tablespoons chocolate milk
- 4 ounces semi-sweet chocolate, coarsely chopped
- 1/2 cup creamy peanut butter
- 2 tablespoons sweetened condensed milk
- 1 teaspoon McCormick Pure Vanilla Extract
- 1/2 cup heavy cream
- Mix peanuts, sugar, butter and 1/2 teaspoon of the cinnamon in medium bowl. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among 4 (4-inch) tart pans with removable bottoms. Press firmly onto bottom and up sides of each tart pan.
- Bake tart crusts and peanut crumble mixture together in preheated 350°F oven 8 minutes. Cool on wire racks.
- Meanwhile, microwave chocolate milk in medium microwavable bowl on high 45 seconds.
- Add chocolate; stir until chocolate is completely melted and mixture is smooth. Set aside.
- Beat peanut butter, sweetened condensed milk, vanilla and remaining 1/2 teaspoon cinnamon in large bowl with electric mixer on medium speed until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.
- Refrigerate at least 1 hour or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble. Serve immediately.
- Note: To crush peanuts, place peanuts in large resealable plastic bag. Pound with a rolling pin, mallet or heavy skillet until lightly crushed.