Well, it’s official.
I will never understand my husband. At least when it comes to food.
Just when I think I have his tastes pegged, he goes and surprises me. And then confuses me. And then, crap, I don’t know which cookies to share with you.
I made these with the intention of leaving part of the dough plain, for the picky man I love so much. Then, as I’m sure you’ve guessed, he ended up liking the ones with the mix-ins more.
So, I’ll let you choose! This is simply a basic refrigerator cookie dough with the addition of some yummy ingredients. And really, those can be customized to fit your tastes. The saltiness of the cashews and the tartness of the cherries really played well against the dark chocolate, but I’m sure toffee chips would be yummy, or you could try one of the prettiest holiday combos…pistachios and cranberries.
Or, you can leave ‘em pure and simple, which as you probably know by now, is this plain jane’s cookie of choice.
When left unadulterated, they are a lot like this chocolate sugar cookie, only without the rolling. And that’s the beauty of refrigerator cookies…you get that dense, chewy, sugar cookie texture with very little work. You can make the dough ahead of time and then slice and bake when ready…perfect for busy holiday evenings!
1/2 c butter, softened
1 c sugar
1/4 c packed brown sugar
1 3/4 c + 2 Tbs flour
1 tsp baking powder
1/4 c cocoa powder*
1/3 c cashews, chopped (optional)
1/4 c dried cherries, chopped (optional)
*I prefer dutch processed cocoa in most of my recipes…my go to is Hershey's Special Dark.
- Cream butter and sugars in a large bowl until fluffy. Add egg, mix, and scrape down the sides of the bowl. Add in vanilla.
- In a medium bowl combine the flour, baking powder, salt, and cocoa powder. Add dry ingredients to mixing bowl and mix until combined. Add in cherries and cashews (or any other mix-ins) if using. Form dough into three logs and wrap in plastic wrap or waxed paper. Refrigerate for 3 hours or overnight.
- When ready to bake, preheat oven to 350 and remove dough from fridge. Unwrap, and slice into 1/4" slices. Place 2" apart on a parchment lined baking pan and bake at 350 for 9-10 minutes. Remove cookies from pan and cool on a cooling rack.