Snickerdoodles

Pin It

I'm currently at the hospital getting induced and getting ready to meet our little girl!! YAY! I've set up some posts for you all until I get back at it, but until then…ENJOY AND MERRY CHRISTMAS!!

I never knew such a simple cookie could taste so good. Snickerdoodles really just consist of all your standard cookie ingredients (sugar, flour, vanilla, etc.), but then they're rolled in a cinnamon-sugar combination for a sweet crust. These are fluffy and light with a perfect amount of sweetness. My husband took some to some of his friends and a few proclaimed they were the best snickerdoodles they've ever tasted. I'll count that as a win. And they're an excellent choice for the Christmas dessert table. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2 3/4 cups all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3 tbsp. white sugar
• 2 tsp. cinnamon

Preheat oven to 400 degrees F.

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the remaining 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. Store in an airtight container.

Source: Adapted from All Recipes

Pumpkin Nutella Cookie Bars

Pin It

Want to switch up your Thanksgiving dessert a little this year? You should make something that still includes pumpkin…but also includes NUTELLA!! Sounds like a winner, doesn't it? Cookie bars are exactly what they sound like: a moist cookie-like dessert that is made into thicker bars. And then stuffed with Nutella :) They would be great on your Thanksgiving table and a surprising new treat everyone will enjoy!

Printable Recipe

Ingredients

• 1/2 cup unsalted butter, melted
• 1/3 cup pumpkin puree
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1 3/4 cups all purpose flour
• 3/4 cup Nutella

Preheat oven to 350 degrees F. Line a 9x9” pan with foil and spray with cooking spray.

Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer, if you prefer. Mix until smooth, about 30 seconds. 

Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter.

Press half the batter in the bottom of the pan. The batter is sticky so you may want to spray your hands with cooking spray. It’ll be a thin layer in the bottom of the pan. Bake for 8 minutes.

Place Nutella in a microwave safe bowl. Heat for just a few seconds until pourable. Pour evenly over the top of the partially baked crust. Spread it carefully so it doesn’t rip the cookie bars. Scoop tablespoons of batter over the top and carefully spread with your fingers. It won’t be a smooth layer but will mostly cover.

Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.

Store in an airtight container for up to 3 days or freeze for up to 1 month.

Source: Adapted from Crazy for Crust

Easy Fudgy Brownie Mix M&M Cookies

Pin It

September has always been the busiest time of year for Chris at work, which usually causes him to get home after Bradley's bedtime. Therefore, I try to fill up our nights so Bradley and I aren't stuck alone in the house all evening. 

My sister-in-law invited Bradley and I over for dinner last week since she knew Chris would be working late, and since I hate showing up to people's houses empty-handed (and since I know my niece loves chocolate!) I wanted to bring something chocolaty and delicious for dessert. These cookies fit the bill since they didn't take too long and I knew they'd be scrumptious...especially with the addition of M&M's. Enjoy!

Printable Recipe

Ingredients

• 1 (18 oz.) box Fudge Brownie Mix
• 1/2 cup flour
• 1/4 cup vegetable oil
• 2 eggs
• 3 tbsp. water
• 1 cup M&M's

Preheat oven to 350 degrees F.

In a large bowl, mix the brownie mix, flour, oil, eggs and water until combined. Gently fold in the M&M's. 

Scoop the batter into 2 tbsp. mounds on a non-stick baking sheet. Repeat with the remaining batter.

Bake for 9-10 minutes or until cookies are set. Allow to cool on a cookie rack and store in an airtight container.

Source: SK Original

Nutella Peanut Butter Chocolate Chunk Cookies

Pin It

Happy wedding day to my little brother and his beautiful fiancé! I'm so excited to celebrate this special occasion with them today. Also a very happy Memorial Day and THANK YOU to all of those who have served our country!

I wanted to share something sweet and delicious today, so these cookies are what you get! They contain peanut butter, Nutella and chocolate. What else could you want in a sweet treat? You should definitely make these ASAP. Enjoy!

Printable Recipe

Ingredients

• 1 large egg
• 3/4 cup Nutella
• 1/4 cup creamy peanut butter (do not use natural or homemade)
• 1/2 cup brown sugar, packed
• 1 tbsp. vanilla extract
• 1/2 cup all-purpose flour
• 1 tsp. baking soda
• Pinch of salt
• 1/2 cup semi-sweet chocolate chips (optional)

To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), combine the egg, Nutella, peanut butter, brown sugar and vanilla. Beat on high power to cream ingredients, about 5 minutes. Stop and scrape down the sides of the bowl as necessary. The dough will go from very granular, gritty, and loose to smooth, oily, and well-formed in a large mound. If your dough has not come together or is at all gritty, continue to mix until it smooths out.

Add the flour, baking soda, optional salt and beat to incorporate. Dough will not look like normal cookie dough and will be tiny balls and flakes that seem almost feathery in the bowl. This is okay. Add the chocolate chunks and beat momentarily to incorporate.

Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out 15 mounds of dough and place them on a large plate. Using your hands, gently squeeze and compact each mound so that it's tightly packed together. Dough will be both crumbly and oily, but when squeezed, it should stay together. Cover plate with plasticwrap and refrigerate dough for at least 2 hours, up to 5 days, before baking.

Preheat oven to 350 degrees F. Line 2 baking sheets with non-stick baking mats, parchment paper or spray with cooking spray. Set aside. 

Space dough 2 inches apart (8 per tray) and bake for 9 to 10 minutes, or until top have just set, even if slightly underbaked in the center. It's difficult to discern if they're done or not because they're dark, but watch them very closely and don't overbake. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. 

Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Source: Adapted from Averie Cooks

Lemon Sugar Cookies

Pin It

Want a dessert recipe that just screams SUMMER!? Lemon is the ingredient that can do that for you, and since these cookies contain lemon in both the batter AND the topping, well, they're screaming SUMMER! And with summer just a few short weeks away (yay!) I'm sure that's something we can all appreciate!

These cookies were gone before I knew it. I couldn't put them down (I have a serious control problem when it comes to sweets…especially warm, homemade, delicious sweets). Sugar cookies themselves are melt-in-your-mouth good since the main ingredient is butter, but adding lemon makes them bright and it gives them a fresh flavor. Perfect for summer! Enjoy!

Printable Recipe

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 2 1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. vanilla
• Zest of one large lemon
• Juice of one large lemon, about 1 1/2 tbsp.

For sugar coating:

• 1/4 cup sugar
• Zest of one large lemon

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or a nonstick baking mat.

Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.

Stir in flour, baking powder, salt, vanilla, lemon zest from one lemon and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop.

Scoop cookie dough by the tablespoon full and roll into a ball.

Make the sugar coating by combining sugar and zest in a large bowl.

Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. 

Bake for 10 to 12 minutes or until lightly browned.

Source: Adapted from Add a Pinch

Brownie Cookies

Pin It

I need to remember these cookies. You know when you want something sweet, delicious and homemade, but you want it to be quick and easy? This is that recipe. This is the recipe you keep on hand for when you want a homemade treat with little prep and a short amount of baking time. Remember these cookies!

I'm totally going to forget.

But it helps that they are incredibly delicious. They are exactly like the title says: brownies in the form of cookies. They're soft and moist like brownies, but in the form of a fun little bite-size cookie. They're not overly chocolaty, but they're sweet enough to satisfy any sweet tooth. I loved these and so did my family. Enjoy!

Printable Recipe

Ingredients

• 2 blocks (2 oz., weight) baking chocolate (unsweetened or bittersweet)
• 2 sticks butter, softened
• 2 cups sugar
• 3 whole large eggs
• 1 tbsp. vanilla
• 2 1/4 cups flour
• 1/4 cup plus 1 tbsp. cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. salt
• Powdered sugar, for dusting

Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper and set aside.

Melt the chocolate in the microwave, stir, and let it cool.

Use a hand mixer to mix the butter and sugar together until fluffy and combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.

Combine the flour, cocoa powder, baking powder, and salt in a separate bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto prepared baking sheet. Bake for 11 minutes until puffy and set.

Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

Source: Pioneer Woman

Fresh Strawberry Chocolate Chip Cake Mix Cookies

Pin It

Happy Valentine's Day Eve! Boy, have I got an awesome recipe for you to make your loved ones for tomorrow. And even better news? The base of the recipe comes from a box, so it doesn't even make too much of a mess! I love the texture of cake-like cookies because they're deliciously soft and melt in your mouth. They really are so, so good.

I used fresh strawberries in this recipe, and I really think that extra step added a lot of flavor. Sure, you can use strawberry cake mix if you really want to, but why exclude fresh, sweet strawberries if you don't have to? Strawberries mixed with chocolate are a no-brainer, so obviously these cookies are over-the-top good. They're a pale shade of pink (so feel free to add a little red food coloring if you really want the pink to pop) and a sweet treat to give the one you love. Enjoy!

Printable Recipe

Ingredients

• 1 cup very ripe strawberries, sliced
• 1 tbsp. sugar
• 1 box (18.25 oz) vanilla cake mix
• 1 tsp. baking powder
• 2 large eggs
• 1/4 cup canola oil
• 1/2 tsp. vanilla extract
• Red food coloring
• 1 1/4 cup semi-sweet chocolate chips
• Extra chocolate chips, for topping (optional)

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat. Set aside.

Put strawberries in a bowl and top with sugar. Stir to combine. Allow to sit for 30 minutes. Use a fork to mash the strawberries into large chunks (if your strawberries aren't that ripe, you might need to add them to a blender or food processor and blend slightly, leaving chunks). Set aside.

In a large bowl, mix together the cake mix and baking powder. Add the reserved strawberries, eggs, oil and vanilla and stir to combine. Add a few drops of red food coloring to make a light pink color, if desired, and stir to combine. Fold in the chocolate chips.

Drop 2 tbsp. of dough shaped into a ball on the prepared baking sheet. Repeat with remaining dough, leaving about 2 inches in between cookies.

Bake for 10 minutes. Remove from oven and allow to cool for 2 minutes on the baking sheet. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

Source: SK Original

Healthy Protein-Packed Breakfast Cookies

Pin It

Chris is still on the hunt for something low-calorie, substantial and portable, yet flavorful, that he can take to work for breakfast in the morning. He's gone through the typical smoothie, oatmeal, fruit and yogurt, but none of those peak his interest anymore. That's where these cookies came from.

I know cookies are probably the last thing you think of when thinking of breakfast items. Until now. These are jam-packed with tons of protein and good-for-you fillers that will fuel you and curb your appetite. Feel free to switch up the nuts, seeds and dried fruit to suit your preference. The recipe below is mainly a guide, but these can be transformed into anything you want! Enjoy!

Printable Recipe

Ingredients

• 3/4 cup chunky natural peanut butter
• 1/4 cup canola oil
• 2 tbsp. agave nectar
• 1 ripe banana, mashed
• 1 1/2 cup old fashioned oats
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 cup unsalted sunflower seeds
• 1/4 cup chocolate chips
• 1/4 cup flour
• 1/4 tsp. ground cinnamon
• 1/2 tsp. vanilla
• 1/4 tsp. salt

Preheat oven to 325 degrees F. Grease two baking sheets and set aside.

In a medium bowl, mix peanut butter, oil and agave. Stir in banana. Add the remaining ingredients and stir to combine.

Drop the dough in 2 tbsp. rounds onto the prepared baking sheets. Flatten with wet fingers and shape into circles. Bake for 10-12 minutes or until edges are brown. Let cool on the baking sheets for 2 minutes then transfer to a baking rack to cool completely. Store in an airtight container.

Source: SK Original

Pecan Cookie Balls

Pin It

Merry Christmas Eve!! Today is our big Christmas celebration with my family and I'm so excited. My mom always used to make Almond Crescent Cookies for the holidays (among tons and tons of others) and I loved them. She gradually started weeding out her cookie list and only makes a couple different types now, but those were always some of my favorites. These Pecan Cookie Balls remind me of those cookies and I love it.

They kind of remind me of a shortbread-type cookie. They are buttery and melt in your mouth with each bite. But then there are tiny bites of pecans hidden throughout each cookie that adds some bite. They're so delicious and a perfect addition to your Christmas cookie tray. Enjoy!

Printable Recipe

Ingredients
Makes 4 dozen

• 1 cup (2 sticks) butter, softened
• 2 1/2 cups confectioners' sugar, divided
• 2 tsp. vanilla extract
• 1/2 tsp. ground nutmeg
• 1/8 tsp. salt
• 2 cups flour
• 2 cups pecans, finely chopped

Preheat oven to 350 degrees F. 

Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.

Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Bake 15 minutes. 

Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.

Source: McCormick

Buckeye Brownie Cookies

Pin It

Every year my girlfriends and I have a Christmas cookie exchange party. It's more an excuse for all of us to get together to catch up and drink some wine (we all have busy lives these days!), but throwing some cookies in the mix doesn't hurt. This year I had trouble narrowing down what I was going to make, so I turned to Pinterest like I normally do. These Buckeye Brownie Cookies were staring me down as soon as I turned on the computer, so they were my immediate pick.

And thank goodness I picked them. I devoured these. I ate two before they even had a chance to cool off. Whoops! They're a thick fudgy brownie cookie with a peanut butter filling and chocolate frosting on top. What's not to like? They're like a sophisticated version of a Reece's cup. Your teeth will sink into them and your eyes will roll in the back of your head from pure bliss. I know you know the feeling. Enjoy!

Printable Recipe

Ingredients

Makes 24 cookies

• 1 (18-19 oz.) box fudge brownie mix
• 1/4 cup butter, melted
• 1/2 cup cream cheese, room temperature
• 1 egg
• 3/4 cup peanut butter
• 3/4 cup powdered sugar
• 3/4 cup chocolate frosting, homemade or store-bought
• Sea salt, for topping (optional)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium bowl combine brownie mix with fudge packet, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.

Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.

In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.

Press peanut butter down slightly because the peanut butter won't spread and you don't want the cookies to be too tall.

Bake for 10-12 minutes until edges are set.

Transfer to wire rack to cool. When cooled top each cookie with about a tablespoon of chocolate frosting. Sprinkle with sea salt, if desired.

Source: Adapted from Cookies and Cups

Soft and Chewy M&M Cookies

Pin It

I don't know about you all, but I still have a ton of Halloween candy floating around my house. At first I was ecstatic that Bradley was going trick-or-treating because that meant I was left to eat all of his candy, but I think my eyes were bigger than my stomach. There's so much of it! And there's no way I'm going to let it all go to waste.

I used those mini M&M packets from his jack-o-lantern bucket for these cookies. Since he can't eat them (yet), I don't feel guilty for stealing his candy. Next year might be a different story, but for now I'm doing it while I can get away with it. These are basically the softest and chewiest chocolate chip cookies you'll ever have with M&Ms in the place of chips. To. Die. For. You can even use holiday colored chocolates to make them more festive. Enjoy!

Printable Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 2 cups M&Ms

Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in M&Ms. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Source: Adapted from Nestle Toll House

Gluten-Free Dream Bars

Pin It

I used to find it extremely difficult to find a good gluten-free dessert that didn't taste like cardboard. Now there are so many mixes and pre-packaged goodies that are actually edible, so it's impossible not to find a few sweet things to snack on while on a gluten-free diet.

My mom recently went gluten-free and it has been helping her out a lot, but I'm my mother's daughter and we both suffer from the same problem...an enormous sweet tooth. So it was super important that even though she's following certain diet restrictions, that she could still indulge in something sweet now and then. She made these bars one day when I had her and my brother over for lunch, and if we didn't know they were gluten-free we never would have known. They had chocolate and coconut and pecans. And were drizzled with sweetened condensed milk! My favorite. This is a sweet treat absolutely anyone will enjoy!

Printable Recipe

Ingredients
Makes 24 bars

• 3/4 cup soft butter
• 1 tsp. vanilla
• 1 bag King Arthur Gluten-Free Cookie Mix
• 1 large egg
• 1/2 cup sweetened condensed milk
• 1/2 cup (3 oz.) semisweet chocolate chips
• 1/2 cup pecan pieces
• 1 cup sweetened coconut, shredded

Preheat your oven to 375 degrees F. Lightly grease a 9" x 13" pan.

Combine the butter, extract, and cookie mix; the dough will be crumbly. Remove 1 1/2 cups of crumbs and reserve for streusel topping.

Add the egg to the remaining mix and blend until smooth. Spread dough in an even layer on the bottom of your prepared pan.

Drizzle dough with sweetened condensed milk. Sprinkle evenly with chocolate chips and pecans. Lightly mix the coconut with the reserved crumbs and sprinkle evenly over the chips and pecans.

Bake the bars for 26 to 28 minutes, till they're golden brown. Remove from the oven, cool for 30 minutes, then cut into squares while still warm. Cool completely before serving.

Source: King Arthur Flour

Brown Sugar Oatmeal Cookies

Pin It

Think chocolate chip cookies without the chocolate and with lots more brown sugar. That's basically what these cookies are in a nutshell. And the thing that gives chocolate chip cookies that amazing flavor is the brown sugar, so...you already know what these cookies are going to be. Amazing, that's what. 

Sure, you can add in some chocolate chips or nuts if you really want to, but they really don't need it. They're slightly chewy and slightly crunchy and have just the right amount of sweetness. Serve these up with milk and they really hit the spot. Enjoy!

Printable Recipe

Ingredients

• 1 stick salted butter, softened
• 1 stick unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 cup packed light brown sugar
• 2 tsp. vanilla
• 2 eggs
• 1 1/2 cups flour
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3 cups old-fashioned oats

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer.

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

Source: Adapted from The Pioneer Woman

Healthy Banana Cookies

Pin It

Chris and I were both trying to eat semi-healthy before the beach since that's usually our routine before we go on vacation. (Disclaimer: by "we" were trying to eat healthy, I mean he was being really good about it and I was sneaking cookies and chips every chance I could get. Hey, a girl's gotta eat.)

So in order to satisfy my sweet tooth and also try to keep to his requests to maintain a healthy diet for a few weeks, I made some banana cookies for us to nosh on. The ingredients are very simple and figure-friendly, and they also allowed me to kick my cravings without overindulging. Enjoy!

Printable Recipe

Ingredients

• 3 ripe bananas
• 1 1/2 cup old-fashioned oats
• 1/2 tsp. vanilla
• 1/4 tsp. cinnamon
• 1/3 cup unsweetened applesauce

Preheat oven to 350 degrees F.

Mash the bananas in medium bowl. Add remaining ingredients and stir to combine.

Drop the cookies using a tablespoon onto a non-stick cookie sheet (or spray with non-stick cooking spray). Bake for 12-15 minutes or until cookies are set.

Source: SK Original

Chocolate Chip Cookie Bars

Pin It

Chocolate Chip Cookie Bars are a fun twist on everyone's favorite cookie. Simply mix the batter together, pour it into a pan and top it with tons of chocolate chips. The result is a sweet bar-shaped treat that tastes just like Chocolate Chip Cookies, but it much easier to dunk into a glass of milk! Enjoy!

Printable Recipe

Ingredients

• 1 large egg
• 3/4 cup light brown sugar, packed
• 1/2 cup canola or vegetable oil
• 1/4 cup granulated sugar
• 2 tsp. vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp. cornstarch
• 1/2 tsp. baking soda
• Pinch of salt
• 3/4 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F. Spray an 8x8-inch pan with cooking spray. Set aside.

In a large mixing bowl, whisk together egg, brown sugar, oil, granulated sugar and vanilla.

Add the flour, cornstarch, baking soda and salt. Stir until just combined; don't overmix.

Turn dough out into prepared pan, using a spatula or fingers to smash dough into corners. Smooth top lightly with a spatula.

Sprinkle the chocolate chips evenly over the top. Gently press them into the dough.

Bake for 18 to 20 minutes (for crispier sticks, add 2 to 5 minutes to baking time), or just until set in the center; don't overbake because sticks firm up as they cool. Allow to cool completely in pan completely.

Once cool, cut into sticks. Sticks will keep airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

Source: Adapted from Averie Cooks

Chocolate Chip Cookie Dough Cheesecake with an Oreo Crust

Pin It

All I have to say is thank goodness for my mom!! 

When my best friend, Laura, decided it would be best to come over to my house to celebrate her birthday, I had no complaints. Since I put Bradley to bed at 8pm, instead of rushing home from dinner I was able to put him down to sleep and then go back and rejoin the festivities. But that obviously meant I was going to make her a birthday cake for when we finished up our in-home meal. 

When I asked Laura what kind of cake she wanted, she simply replied, "Nothing with fruit, so fatty and sweet!" Check and check. I could handle that :) I instantly decided to make this decadent cheesecake for her, but that included making a homemade crust, homemade cookie dough and homemade cheesecake batter. It takes some time, but it's totally worth it. That's why I have to thank my mom. She watched my little peanut while I prepared this treat!

I decided to make an Oreo crust because, well, who doesn't like Oreos? I opted for a basic cheesecake recipe and spruced it up by putting in chunks of my favorite chocolate chip cookie dough. With the remaining cookie batter, I baked up mini chocolate chip cookies for the cheesecake's garnish. So cute! This cheesecake is soft, creamy and sweet. I love the chocolate crust and the chunks of cookie dough scattered around the cake. This was a huge hit and I'm positive anyone you make this for will fall in love!

Printable Recipe

Ingredients

Crust:

• 4 tbsp. butter, melted 
• 2 cups Oreo cookie crumbs 

Cookie Dough: 

• 1/4 cup butter, softened 
• 1/4 cup sugar 
• 1/4 cup packed light brown sugar 
• 1 egg white 
• 1 tsp. vanilla extract 
• 1/2 cup all-purpose flour 
• Pinch of salt 
• 2/3 cup mini chocolate chips 

Cheesecake Filling:

• 3 (8 oz.) blocks cream cheese, softened
• 1 cup sugar 
• 1/2 tsp. vanilla 
• 1 cup sour cream 
• 3 large eggs, beaten 

Topping:

• Mini chocolate chip cookies (instructions below)
• Extra Oreo cookie crumbs
• Whipped cream

Preheat oven to 350 degrees F.

For the crust: Lightly grease the bottom and sides of a 10-inch pie plate. In a medium bowl, combine the butter with the cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan. 

For the cookie dough: Using an electric mixer, combine the butter and both sugars until smooth. Add the egg white and vanilla and stir to combine. Mix in the flour and salt and stir just until combined. Fold in and the chocolate chips. Gently roll the dough into small teaspoon-size balls and set aside.

For the cheesecake filling: Using an electric mixer on high speed, beat the cream cheese and sugar until smooth. Mix in the vanilla and sour cream. Add in the eggs and mix just until combined.

Pour the cheesecake batter into the prepared crust, leaving about 1/2 inch of room from the top of the pie plate. Add the cookie dough balls in an even layer over top (you will not use up all the balls). Use a spoon to gently submerge the cookie dough balls so you can no longer see them.

Place the remaining cookie dough balls on a greased baking sheet and bake in the preheated oven for 8-9 minutes or until golden brown. Remove the mini chocolate chip cookies from the oven and place on a wire rack to cool.

Bake the cheesecake for 50-55 minutes or until the center is set. Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, but preferably overnight. 

Once chilled, spread the top with whipped cream. Sprinkle with extra Oreo cookie crumbs and scatter the mini chocolate chip cookies over top.

Source: SK Original

Soft and Chewy Chocolate Drops

Pin It

Chocolate. I can never seem to have enough of it in my house. And now that Easter is right around the corner, it's even more of a problem. Those little Reese's peanut butter eggs don't stand a chance. I'm secretly hoping the Easter bunny forgets and gives Bradley some chocolate in his basket. Since he can't eat it yet, there's only one possible solution to get rid of it all. It's a tough job, but someone has to do it...

If you want to make a delicious chocolate dessert for your guests, these little chocolate drops are a perfect treat. These cake-like cookies aren't too overbearingly sweet (not that anything would be wrong with that), but offer just enough sweetness so that even my meat-and-potatoes-lover husband enjoyed them. The chocolate frosting is the icing on the cake (literally). Serve with a tall glass of milk, and your day will be made. Enjoy!

Printable Recipe

Ingredients

• 1 pkg. (4 oz.) Baker's unsweetened chocolate
• 3/4 cup butter
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 2 1/2 cups flour
• 1/2 tub (4 oz.) light Cool Whip whipped topping
• 3 squares (3 oz.) Baker's semi-sweet chocolate, broken into pieces

Microwave unsweetened chocolate and butter in large microwaveable bowl on high for 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.

Preheat oven to 350 degrees F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.

Bake 8-10 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks. Cool completely.

Microwave Cool Whip and semi-sweet chocolate in microwaveable bowl on high for 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is firm.

Source: Adapted from Kraft

Healthy Banana Oatmeal Cookies (Gluten-Free)

Pin It

First off, I want to say Happy Birthday to my amazing husband, Chris!!!

Today's Secret Recipe Club recipe comes from Jamie over at Scattered Thoughts of a Crafty Mom. If you ever find yourself in a rut and need inspiration for crafts or meals, her site is the place to go! She has an incredible amount of tutorials and recipe posts, so it's a ton of fun to scroll through her site and get some ideas for future projects!

Since Chris and I were getting ready for our Jamaica trip when I was assigned her blog, I had to force myself to steer clear of some of the carb-loaded recipes and gravitate towards the healthier ones instead. And not only are these healthy, but I only needed two ingredients!! What more could I ask for? 

The bananas act as the glue to hold these cookies together, while the oats add some texture and crunch. I opted to add some coconut flakes and chocolate chips because, well, I could. But you could totally leave them out to make them even healthier. These are moist and delicious! If you're craving sweets but want to stay healthy, these are the way to go. These are a great snack for kids, too. Enjoy!

Printable Recipe

Ingredients
Makes 16 cookies

• 2 very ripe, large bananas
• 1 cup of quick oats

Optional mix-ins:

• Handful of semi-sweet chocolate chips*
• 1/3 cup chopped walnuts
• 2 tbsp. shredded coconut*

Preheat oven to 350 degrees F.

Mash the 2 bananas and mix in the quick oats. Stir everything together and add in your optional mix-ins.

Spoon cookie dough onto a very well greased cookie sheet. Flatten out the cookies since they will not spread during the baking process.

Bake for 15 to 19 minutes or until the cookies look done.

*Adding these mix-ins may make the cookie not gluten-free.

Source: Scattered Thoughts of a Crafty Mom

An InLinkz Link-up