Bakery Style Vanilla Caramel Cookies

Bakery Style Vanilla Caramel Cookies

von | Mai 14, 2026 | AMERICAN, BAKED GOODS, BUTTERY, CHOCOLATE, COOKIES, DESSERT & SWEETS, DOUGH, NUTS & CHOCOLATE, OVER 120 MINUTES, SWEET, US AMERICAN, VEGETARIAN

Bakery Style Vanilla Caramel Cookies

Bakery Style Vanilla Caramel Cookies

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May 14, 2026 by Kimberly

These bakery style cookies with vanilla and caramel chocolate are slightly crisp on the outside, soft on the inside, and perfectly chewy. Thanks to a little trick with butter flavoring, they taste like they came fresh from a really good bakery, only homemade. The cookie dough is perfect for making ahead and can be frozen for up to 3 months, so you can enjoy warm, thick chocolate chip cookies straight from the oven whenever you like.

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TOTAL TIME

30 minutes + chill time

SERVES

10 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Out of a million cookie recipes, this is the one I would bake again and again. Truly. Some recipes are good, some are even really good, and then there are these cookies. These thick, soft, slightly chewy bakery style cookies that look like you did not simply bake them in your own kitchen, but like they came from a small, very good bakery where everything is a little too expensive, but you still fall for it every single time.

I have tried so many cookie recipes over the past few years. Some were beautifully crisp like these White Chocolate Coconut Lime Cookies and some wonderfully soft like these White Chocolate Blueberry Cookies & Blueberry Icing. But this recipe feels like another level to me. And the little trick that makes the flavor so special is almost too simple: butter flavoring. Just a few drops and suddenly the dough no longer tastes like regular homemade cookies, but like those really good bakery cookies where you wonder why they taste so much better.

After baking, you can of course decorate the cookies however you like. I drizzled a little more vanilla chocolate on top and used colorful sprinkle pearls.

And the best part is: you can freeze the cookie dough balls for up to 3 months. That means you can have warm, freshly baked bakery style cookies at home whenever you like, almost instantly.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Bakery Style Vanilla Caramel Cookies
Bakery Style Vanilla Caramel Cookies
Bakery Style Vanilla Caramel Cookies
Bakery Style Vanilla Caramel Cookies
LET’S MAKE A PIECE OF HAPPINESS
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Bakery Style Vanilla Caramel Cookies

Bakery Style Vanilla Caramel Cookies

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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 10 cookies 1x
Print Recipe

Description

These bakery style cookies with vanilla and caramel chocolate are slightly crisp on the outside, soft on the inside, and perfectly chewy. Thanks to a little trick with butter flavoring, they taste like they came fresh from a really good bakery, only homemade. The cookie dough is perfect for making ahead and can be frozen for up to 3 months, so you can enjoy warm, thick chocolate chip cookies straight from the oven whenever you like.

GOOD TO HAVE ON HAND

 

Ingredients

Units Scale
  • 115 grams soft butter
  • 90 grams brown sugar
  • 40 grams white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • a few drops butter aroma
  • 240 grams all-purpose flour
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 100 grams caramel chocolate
  • 50 grams white vanilla chocolate
OPTIONAL TOPPINGS
  • 50 grams white vanilla chocolate for drizzle
  • sprinkles

Instructions

  1. Add the butter to a mixing bowl and beat for about 3 minutes, until pale and fluffy. Add the brown sugar and white sugar and beat for another 1–2 minutes, until creamy.
  2. Add the egg, vanilla extract, and butter flavoring, and mix just until everything is combined. Do not overmix.
  3. Add the flour, cornstarch, baking soda, and salt, and mix briefly until the dough has almost come together. Add the chocolate and mix just until no streaks of flour remain and everything is evenly incorporated.
  4. Line a small baking sheet with parchment paper. Using a small cookie scoop, scoop one ball of dough and place it onto the baking sheet. Then scoop a second ball of dough, place it on top of the first one, and press down firmly so the cookies form into little ice cream scoop shapes. Depending on the size, the dough should make about 9–10 cookies.
  5. Place the shaped cookie dough balls in the freezer for at least 3 hours.
  6. Before baking, fully preheat the oven to 190°C / 375°F. Place the frozen cookie dough balls on a baking sheet with enough space between them so they do not spread into each other. I bake 6 cookies per tray.
  7. Bake the cookies for about 12–14 minutes, depending on how browned you like them. Let them cool on the baking sheet for at least 30 minutes.
  8. The cookies can be eaten once they have cooled, but they are especially good if you let them rest in the fridge for a few hours after they have cooled completely. That is when they get that real bakery-style texture.
  • Prep Time: 15 min
  • Cook Time: 13 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

von | Apr. 19, 2026 | 30 TO 60 MINUTES, BELL PEPPER, CHICKEN, CUCUMBER, DINNER, HERBACEOUS, LETTUCE, OMNIVORE, SALADS, SPICY, SPRING, TORTILLA, US AMERICAN, WEEKNIGHT, YOGURT

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

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April 16, 2026 by Kimberly

Since you unfortunately can’t eat fried chicken every single day, here is my favorite everyday alternative: a chicken salad with flavorful, completely fat-free cooked chicken, crisp romaine lettuce, fresh vegetables, creamy ranch dressing, and crunchy tortilla pieces. Quick to make, perfect for meal prep, and anything but boring, this salad is exactly what you need if you are looking for an easy chicken salad recipe that is packed with flavor.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

2 people

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

I’m probably the biggest fan of crispy chicken in every form. Preferably with a really thick, crunchy, fried coating. But in everyday life, it unfortunately can’t be fried chicken every single day, so I had to come up with a version that uses no extra fat at all and still tastes just as good. It may not have that crispy coating, but it makes up for it with the most flavorful, delicious spice coating you could imagine.

And this recipe gets a huge bonus point from me because it fits so effortlessly into everyday life in our home. I make this chicken almost every week anyway and often keep it sliced in the fridge, because we also love using it as homemade deli-style chicken for sandwiches like this Apple Cucumber Brie Turkey Sandwich. That means this salad usually comes together in no time, and that is exactly what I love most about it.

And then you have everything that makes a really good salad: crisp romaine lettuce, fresh vegetables, sweet corn, thinly sliced onion, a creamy dressing, and those golden pan-fried tortilla pieces. Add the flavorful chicken, a little lime juice, and a few flakes of salt, and suddenly it is not just a salad anymore, but a really good example of how delicious a quick meal can be even without fried chicken.

So if you are looking for a salad that is easy, full of flavor, and perfect for prepping ahead, this is one of those recipes you will probably end up making just as often as I do.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing
Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing
Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing
Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

LET’S MAKE A PIECE OF HAPPINESS

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Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

Since you unfortunately can’t eat fried chicken every single day, here is my favorite everyday alternative: a chicken salad with flavorful, completely fat-free cooked chicken, crisp romaine lettuce, fresh vegetables, creamy ranch dressing, and crunchy tortilla pieces. Quick to make, perfect for meal prep, and anything but boring, this salad is exactly what you need if you are looking for an easy chicken salad recipe that is packed with flavor.

RECOMMENDED EQUIPMENT

  • plate for marinating the chicken
  • oven
  • sharp knife
  • cutting board
  • large salad bowl
  • small bowl for the dressing
  • small pan for the tortilla pieces

Ingredients

Units Scale
BLACKENED CHICKEN
  • 400 grams chicken breast filet
  • 2 1/4 tsp paprika powder
  • 1 1/4 tsp salt
  • 3/4 tsp oregano, dried
  • 1/2 tsp garam masala
  • 1/2 tsp curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
RANCH DRESSING
  • 100 grams full-fat yogurt
  • splash of milk
  • 3 tsp chives, dried
  • 1 tsp onion powder
  • 1 tsp parsley, dried
  • 1/2 tsp dill, dried
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp salt
SALAD
  • romaine salad
  • 1 small cucumber
  • 1 green bell pepper
  • 120 grams corn
  • 1 small red onion
  • 2 tortilla wraps
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika powder
  • 1/2 tsp garlic powder
  • 1 lime

Instructions

  1. Preheat your oven to 175°C / 345°F.
  2. On a plate, mix together all the spices for the blackened chicken until well combined: salt, oregano, garam masala, garlic, cayenne pepper, curry powder, black pepper, and paprika.
  3. Coat the chicken breast all over in the spice mixture so it is evenly covered. Place it on a baking tray and bake for 45 minutes.
  4. Once baked, remove the chicken from the oven and let it cool completely. Then slice it into thin strips. You can also make it a day ahead and keep it in the fridge overnight.
  5. While the chicken is in the oven, make the dressing. Mix the yogurt with onion powder, dried parsley, dried chives, dried dill, garlic powder, salt, and pepper. Set aside until ready to use.
  6. Chop the romaine lettuce and wash it well. Slice the cucumber, cut the bell pepper into small pieces, and slice the onion into thin strips. Drain the corn well.
  7. Cut the tortilla wraps into small squares and toss them with a little olive oil, smoked paprika powder, and garlic powder. Fry them in a pan until golden and crispy.
  8. Add the romaine lettuce, cucumber, bell pepper, corn, and onion to a large salad bowl. Pour over the ranch dressing and toss everything together well. Add the crispy tortilla chips and gently mix again.
  9. Slice the cooled chicken breast into thin strips and spread it over the salad. Finish with flaky salt and a squeeze of fresh lime juice.
  • Cook Time: 30 min

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Virgin Passionfruit Margarita

Virgin Passionfruit Margarita

von | März 23, 2025 | BEVERAGES, DINNER PARTY, MEXICAN, PASSIONFRUIT, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGAN

Virgin Passionfruit Margarita

Virgin Passionfruit Margarita

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March 23, 2025 by Kimberly

Sip into a tropical escape with this zesty, alcohol-free passionfruit concoction. It’s like a mini-vacation in a glass. Tangy, refreshing, and effortlessly cool. Perfect for those sunny vibes without the buzz.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

2 glasses

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Craving a tropical getaway without leaving your backyard? This vibrant, alcohol-free drink blends the exotic taste of passionfruit with zesty lime and a hint of sweetness, delivering a refreshing experience that’s so indulgent.

The finishing touch? A juicy half of passionfruit floating on top—because why not go all in? A little spoon is optional but highly recommended, because scooping out those passionfruit seeds mid-sip just hits different.

While this drink is best enjoyed fresh, you can prepare the passionfruit and lime mixture in advance. Store it in an airtight container in the refrigerator for up to two days. When ready to serve, simply pour over ice, top with sparkling water, and garnish as desired.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Virgin Passionfruit Margarita
Virgin Passionfruit Margarita

LET’S MAKE A PIECE OF HAPPINESS

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Virgin Passionfruit Margarita

Virgin Passionfruit Margarita

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small plate
  • cocktail glasses
  • cocktail shaker

Ingredients

Scale
RIM SPICES
  • chili flakes
  • lime zest
  • salt
  • lime juice
DRINK
  • 4 tbsp passionfruit purée
  • 2 tsp agave syrup
  • juice of 2 limes
  • crushed ice

Instructions

  1. Prepare the rim spices on a flat plate by zesting a fresh lime and mixing it with dried chili and a pinch of salt.
  2. Prep the glasses by rubbing a lime wedge around the rim, then dipping the glass into the lime-chili-salt mixture to create a flavorful edge. Set the glasses aside.
  3. In a cocktail shaker, combine freshly squeezed lime juice, passionfruit purée, and agave syrup. Add a handful of ice cubes and shake well until chilled.
  4. Take a prepared glass and add a few ice cubes. Strain the shaken mixture into the glass, then top it off with sparkling water.
  5. Cut a passionfruit in half and place one half into each drink for that final tropical touch.
  6. Note: If you’d like to enjoy this drink with alcohol, simply add 1 shot of tequila while shaking. Just like that, your virgin margarita transforms into a classic passionfruit margarita!
  • Cook Time: 10 min

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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

von | März 15, 2025 | FISH, LUNCH, MEXICAN, OMNIVORE, PASSIONFRUIT, PROTEINS, REFRESHING, SALADS, SHRIMPS, SPRING, SUMMER, TORTILLA, UP TO 30 MINUTES

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

4 tacos

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw

LET’S MAKE A PIECE OF HAPPINESS

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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 tacos / 2 portions 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • oven
  • aluminum foil
  • large pan
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale
SHRIMPS SAUCE
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp avocado oil
  • 2 garlic cloves
  • 1 fresh chili
  • 1/4 tsp cayenne pepper
  • 1 tbsp butter
PASSIONFRUIT LIME SLAW
  • 200 grams white cabbage
  • 5 grams fresh cilantro
  • 1 red onion
  • 100 grams yogurt
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste
OTHER INGREDIENTS
  • 4 corn tortillas
  • fresh cilantro, for topping
  • scallions, for topping

Instructions

  • Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
  • Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
  • Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
  • Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
  • Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
  • Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
  • Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.
  • Cook Time: 25 min

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Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

von | Feb. 7, 2025 | CRISPY & CRUNCHY, FISH, SPICE BLEND, TOPPINGS, UP TO 30 MINUTES, US AMERICAN, VEGAN

Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

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February 10, 2024 by Kimberly

This crunchy, garlicky, toasty magic takes anything from basic to brilliant. Sprinkle it on eggs, avo toast, or even buttered bread, and suddenly, breakfast feels like a weekend brunch moment.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

5 min

SERVES

11 tbsp

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’ve ever wished your food had that little extra something, this crunchy, garlicky, nutty magic – this is the answer. Inspired by the iconic everything bagel topping, this homemade blend is an absolute game-changer. Sprinkle it on avo toast, eggs, cottage cheese, or even a basic buttered bread slice – it instantly upgrades anything. And the best part? You can whip it up in minutes with pantry staples.

This seasoning is the ultimate finishing touch for pretty much everything. Stir it into cream cheese for an instant dip, sprinkle it over popcorn for a salty-savory snack, or coat roasted veggies in olive oil and this mix before baking for an unreal crunch. It’s also a next-level game-changer for grilled cheese, scrambled eggs, and even fried rice.

Keep your seasoning blend fresh by storing it in an airtight jar in a cool, dry spot. It stays crunchy and flavorful for up to six months (if you don’t use it all before then). A quick shake before each use keeps the flavors evenly distributed.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Everything But The Bagel Seasoning
Everything But The Bagel Seasoning
Everything But The Bagel Seasoning
Everything But The Bagel Seasoning

LET’S MAKE A PIECE OF HAPPINESS

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Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 110g / 11 tbsp 1x
Print Recipe

Description

Recommended Equipment

  • small bowl
  • airtight container

Ingredients

Scale
  • 6 tsp white sesame seeds
  • 5 tsp dried minced onion
  • 4 tsp black sesame seeds
  • 4 tsp dried minced garlic
  • 4 tsp sea salt
  • 3 tsp poppy seeds

Instructions

Add all spices to a bowl, mix well, and transfer to an airtight container.

  • Prep Time: 5 min

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Honeycomb Apricot Marshmallow Fluff Cookies

Honeycomb Apricot Marshmallow Fluff Cookies

von | Dez. 19, 2024 | COOKIES, DESSERT & SWEETS, JAPANESE, OVER 120 MINUTES, SWEET, US AMERICAN, VEGETARIAN

Honeycomb Apricot Marshmallow Fluff Cookies

Honeycomb Apricot Marshmallow Fluff Cookies

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December 19, 2024 by Kimberly

Soft, gooey cookie layers meet tangy apricot sauce, marshmallowy swirls, and honeycomb crunch. Every bite is an explosion of textures and flavors – sweet, sticky, and irresistibly cozy vibes in cookie form.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 25 min

SERVES

12 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine sinking your teeth into layers of soft cookie dough, creamy marshmallow fluff, tangy apricot sauce, and crunchy honeycomb pieces. It’s not just a dessert – it’s a flavor-packed adventure! These cookies are a mash-up of textures and tastes that scream fun and indulgence. Whether it’s for a cozy night in or to impress your friends, they’re bound to disappear fast.

These cookies are best enjoyed slightly chilled for that perfect contrast of gooey and crunchy. Pair them with a cup of tea or coffee for a casual treat, or bring them out as the star of a dessert platter. Hosting a party? Stack them up on a pretty plate and watch them vanish in minutes.

Keep leftovers in an airtight container for up to 3 days. For extra freshness, separate layers with parchment paper to avoid sticking.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Honeycomb Apricot Marshmallow Fluff Cookies
Honeycomb Apricot Marshmallow Fluff Cookies
Honeycomb Apricot Marshmallow Fluff Cookies
Honeycomb Apricot Marshmallow Fluff Cookies

LET’S MAKE A PIECE OF HAPPINESS

Print
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Honeycomb Apricot Marshmallow Fluff Cookies

Honeycomb Apricot Marshmallow Fluff Cookies

5 from 1 review

  • Author: Kimberly
  • Total Time: 85 min
  • Yield: 12 cookies 1x
Print Recipe

Description

Recommended Equipment

  • 2 small pots
  • 1 medium pot
  • baking dish (approx. 20×20 cm)
  • parchment paper
  • spatula
  • whisk
  • thermometer
  • electric mixer
  • sharp knife
  • cutting board
  • mixing bowl
  • cookie scoop

Ingredients

Units Scale
HONEYCOMB
  • 100 grams white sugar
  • 20 grams honey
  • 20 milliliter water
  • 1 tsp baking soda
MARSHMALLOW FLUFF
  • 60 grams white sugar
  • 60 grams water
  • 80 grams corn syrup
  • 1 egg white
APRICOT SAUCE
  • 100 grams dried apricots
  • 80 milliliter apricot juice
  • 10 grams powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tsp cornstarch
COOKIE DOUGH
  • 120 grams butter, room temperature
  • 100 grams white sugar
  • 50 grams brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 220 grams all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Honeycomb: First, line a heatproof baking dish with parchment paper. Combine sugar, honey, and water in a medium pot. Heat over medium until it boils, monitoring the temperature with a thermometer until it reaches 149°C (300°F). Remove from heat and quickly stir in the baking soda just until combined. Be careful—it will foam up a lot! Immediately pour the mixture into the prepared dish without stirring or spreading it, as this would break the air bubbles. Scrape any remaining mixture from the pot and add it on top. Let it cool completely (about 1–2 hours).
  2. Marshmallow Fluff: Heat water, sugar, and corn syrup in a small pot to 115°C (240°F). Meanwhile, beat egg whites in a clean bowl until stiff peaks form. Slowly pour the hot sugar syrup in a thin, steady stream into the egg whites, mixing continuously with an electric hand mixer. After adding all the syrup, beat on high for another 5 minutes until light and fluffy. Set aside.
  3. Apricot Sauce: Chop the dried apricots and combine them with apricot juice, powdered sugar, vanilla extract, and lemon juice in a small pot. Simmer for about 10 minutes until softened. Dissolve the cornstarch in a bit of cold water, stir it in, and bring everything to a boil until thickened. Set aside to cool.
  4. Cookie Dough: Cream butter with the white and brown sugar. Add the egg and vanilla extract, mixing well. Stir in the flour, baking soda, and salt until just combined—don’t overmix!
  5. In a deep dish, layer the components: a part of cookie dough, a tablespoon of marshmallow fluff, and a tablespoon of apricot sauce. Repeat until all ingredients are used. Tip: Store leftover fluff in a jar in the fridge for up to two weeks.
  6. Use a cookie scoop (or tablespoon) to form 12 evenly sized balls from the layered dough. Place them on the prepared baking tray. Chill the cookies in the fridge for 1 hour – don’t skip this step! Chilling ensures the cookies hold their shape and don’t spread too much when baked.
  7. Preheat the oven to 150°C (300°F) and bake the cookies for 13–15 minutes. While baking, carefully cut the honeycomb into small pieces. Remove the warm cookies from the oven, adjust their shape if necessary, and gently press the honeycomb pieces onto the tops. Let the cookies rest for about 10 minutes before enjoying.
  • Passive Time: 85 min
  • Cook Time: 60 min

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