Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion, written by Danielle Rye, features a fun variety of classic and holiday cookies in all shapes, sizes, and flavors. A few highlights include Thick Chocolate Chunk Cookies, Edible Peanut Butter Cookie Dough, Chocolate Nutella Cookies, Butter Pecan Cookies, and Hot Cocoa Cookies. I will also be sharing her recipe for Cookies and Cream Cookies following the review.
Disclosure: I received a copy of this book from Rock Point in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Danielle Rye is a recipe creator and blogger currently based in Arkansas with her husband. She developed Live Well Bake Often in 2014 as a way to share her recipes and teach people at all skill levels how to bake from scratch. This is her first cookbook.
Live Well Bake Cookies
Live Well Bake Cookies begins with a short introduction by Danielle and how she developed a passion for baking. For her first cookbook, she decided to focus on cookies since they are one of her favorite treats to bake and are so versatile.
For those new to baking, Danielle has included plenty of tips, tricks, and a troubleshooting guide to confidently create the recipes with the best possible results. The sections on basic pantry ingredients and tools/equipment with descriptions and uses are also helpful.
Since I made a few different types of cookies in a short time frame for this review, I especially appreciated the instructions on storage, freezing, and make ahead tips. You will even learn the best ways to package and ship cookies to friends and family.
Chapters are divided based on types of cookies: The Classics, Oatmeal Cookies, Peanut Butter Cookies, Chocolate Cookies, Fun Flavor Combinations, Celebration Cookies, and Christmas Cookies. The contents include a list of recipes with page number for easy reference.
The inviting photography is also by Danielle. Every single recipe is paired with a full-page photo of the finished cookie. There are a few photos to show specific techniques such as browning butter, decorating Cutout Sugar Cookies, and cutting Cinnamon Roll Sugar Cookies.
Measurements are listed in US Customary and Metric. Titles are written in English. Each recipe includes a headnote with background information, yield, total time, and pro baking tips.
Cookies and Cream Cookies
All the cookies we tried were wonderful, but the Cookies and Cream Cookies were a particular favorite. They are cookies is filled with even more cookies!
The dough comes together easily with just a little effort. Butter and cream cheese (make sure they are both softened at room temperature to blend!) are mixed together until combined, then formed into a dough with the remaining ingredients. Along with the cream cheese, the cookies are also packed with white chocolate chips and chopped Oreo pieces.
After forming (no chilling required), the dough is formed into balls, gently flattened, and baked in a preheated oven until just set, 9 to 12 minutes.
Along with the Oreos mixed into the dough, I took Danielle’s advice and chopped up about 5-6 more to add extra pieces to add on top of each cookie before baking.
I also made the Small-Batch Cookies Four Ways, Peanut Butter Shortbread, S’mores Cookies, and Frosted Sugar Cookie Bars.
We started with the Small-Batch Cookies Four Ways. This recipe only yields about 10, so it is definitely a great option to help curb a random cookie craving. Different mix-in options include chocolate chips, white chocolate chips and macadamia nuts, sprinkles, and mini M&M’s. We went with the M&M’s to use up some leftover candy from Halloween.
I absolutely loved the texture of the Peanut Butter Shortbread. They were so easy too! Butter and peanut butter are blended and combined with the remaining ingredients to create the shortbread base, then pressed with cookie stamps before baking. We don’t use cookie stamps often, so it was definitely a fun and delicious way to try a few shapes.
Claire picked out the S’mores Cookies. The cookie base is filled with graham cracker crumbs and chocolate chips, then each cookie is topped with marshmallows after a few minutes of baking.
The final chapter in Live Well Bake Cookies is focused on Christmas cookies! These Frosted Sugar Cookies are such a festive addition to the holiday. The sugar cookie base is topped with a vanilla buttercream frosting and sprinkles if desired (the sprinkles can also be mixed into the dough for even more color).
Live Well Bake Cookies is a wonderful option for those looking for a wide range of cookies for throughout the year and the holidays. Many of the recipes come together within 30 minutes to an hour while others require some chilling time and can take closer to 2-3 hours.
Most of the ingredients are readily available in the average American grocery store.
Cookies and Cream Cookies Recipe
Excerpt from Live Well Bake Cookies
Cookies and Cream Cookies
- 2 1/4 cups (345 grams) all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks, or 170 grams) unsalted butter softened
- 3 ounces (85 grams) brick-style cream cheese softened
- 2/3 cup (135 grams) granulated sugar
- 1/2 cup (100 grams) packed light brown sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (190 grams) white chocolate chips
- 12 Oreos chopped into small pieces, plus 5-6 more for topping
- Preheat the oven to 350˚F (180˚C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and cream cheese together until well combined.
- Mix in the granulated sugar and brown sugar for 1 to 2 minutes, or until well combined.
- Mix in the egg and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
- Mix in the dry ingredients until just combined, then gently fold in the white chocolate chips and chopped Oreos.
- Using a 1 1/2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave 1 1/2 to 2 inches (4 to 5 centimeters) between each one. Gently press each ball of cookie dough down to slightly flatten it (if desired, top with a few more pieces of chopped Oreos).
- Bake for 9 to 12 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 1 week.