My friend Megan of Delicious Dishings is off in the Caribbean having a great vacation. She asked some bloggers to write up guest posts to keep her blog going while she was off soaking up some sun. I wrote up a guest post about these Cappuccino Toffee Brownie Cookies. They’re seriously not to be missed. So go check them out on Megan’s blog.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. (more)
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I just love the combination of white chocolate and fruit. Cherry sounds like a great addition to these cookies!
Creamy white chocolate is perfect with cherries. Those two together in a chewy cookie sound wonderful.
My brother is the same way – he loves maraschino cherries and will take any extras that he can get his hands on. I’m sure he would adore these!
beantownbaker — February 11th, 2013 @ 11:22 am
I’m sure he would too!
What a great combination for a cookie! They look delicious.
Salted or unsalted butter?
beantownbaker — July 30th, 2013 @ 5:49 pm
I always use unsalted butter in my baking.
I was thinking about putting this in a cake as a filing then frosting and covering with fondant. Would I then be able to leave the cake out on the counter for two nights before the party?
Thank you!
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