Skip to main content

On the Coast Magazine

Sponsored Content

Cookie Flavors Inspire New Desserts

02/09/2015 02:32AM ● Published by Family Features

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

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


  1. 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.
  2. 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.
  3. 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.
  4. Bake 10 to 15 minutes or until crisp and golden, turning biscotti over halfway through cook time. Transfer biscotti to wire racks; cool completely.
  5. 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


  1. 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.
  2. Bake tart crusts and peanut crumble mixture together in preheated 350°F oven 8 minutes. Cool on wire racks.
  3. Meanwhile, microwave chocolate milk in medium microwavable bowl on high 45 seconds.
  4. Add chocolate; stir until chocolate is completely melted and mixture is smooth. Set aside.
  5. 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.
  6. Refrigerate at least 1 hour or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble. Serve immediately.
  7. Note: To crush peanuts, place peanuts in large resealable plastic bag. Pound with a rolling pin, mallet or heavy skillet until lightly crushed.

Sponsored by McCormick

Subscribe to On the Coast Magazine's Free Newsletter for regular updates!
Food+Entertainment Family Features Family Features Food
  • Children in Crisis, Inc. Florida has a HUGE need for gift cards AND Food For Thought Outreach Inc...

  • Shop, Support & Save 25%


    Shop, Support & Save! Join us September 29th through October 31st, 2017 and make a $10 donation b...

  • Three Bean Soup

    05:00PM — 09:00PM

    Father-daughter group Three Bean Soup puts on a kid-friendly interactive show each Wednesday even...

  • $1 Skate!

    05:30PM — 08:30PM

    Every Wednesday at Fort Sk8 Family Fun Center is $1 night! Come roll with your friends for only $...

  • Holly Fair - Arts and Crafts Show

    08:30AM — 03:00PM

    It’s our 21st year and Shalimar United Methodist Church would like to invite you to our Annual Ar...

  • Shop, Support & Save 25%


    Shop, Support & Save! Join us September 29th through October 31st, 2017 and make a $10 donation b...

  • Pink Pumpkin Party

    10:00AM — 12:00PM

    Join us at our free Pink Pumpkin Party as we support Susan G. Komen in the fight against breast c...

  • Shop, Support & Save 25%


    Shop, Support & Save! Join us September 29th through October 31st, 2017 and make a $10 donation b...

  • Al's Beach Club Industry Night

    10:00PM — 11:55PM

    Sunday late night means Al's Beach Club & Burger Bar opens its doors wide for Industry Night with...

This Month's Issue:



Want more? Like us on FaceBook to keep updated with local events, activities, stories and more! On the Coast Magazine