Archive for the ‘Cookies’ Category

Soft Chocolate Chip Cookies

For Christmas my nephew request chocolate chip cookies for part of his present. I figured with so many goodies around at Christmas time I’d save it for another time and put an “IOU” in his Christmas present. Well finally four months later I’m delivering on my present!

I’ve been looking for a chocolate chip cookie that stayed soft and I think I finally found it! This little bugger is so soft and it reminds me a little of the “Soft Batch” chocolate chip cookies. Once I knew this recipe was going to turn out I loaded a plate up my nephew and sent him a picture message asking if I should share with him. He of course, replied with a YES!

His dad happened to be over and I told him I’d send them home with his dad. His quick reply was, “No I’ll come over and get them because I’m going to a friends house by your house.” He then informed me that he didn’t think they would make it home if he gave them to his dad! Don’t worry his dad got a full belly worth of cookies also!

Soft Chocolate Chip Cookies
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2 1/4 c. flour
1 tsp baking soda
3/4 brown sugar, packed
1/2 c. butter, softened
1/2 c. shortening
1/4 c. sugar
1 (4 oz) package instant vanilla pudding
1 tsp vanilla extract
1/8 tsp almond extract
2 eggs, beaten
2 c. chocolate chips

1. Preheat oven to 350 degrees

2. Combine flour and baking soda. In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla and almond extract. Mix until well blended.

3. Add eggs and mix well. Beat in the flour mixture. Stir in chocolate chips.

4. Drop by teaspoonfuls onto parchment lined baking sheet. Bake 10-12 minutes. Cool for 2 minutes on pan and then remove to cooling rack.

Recipe from: Food.com

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Back when I was young aka during high school I worked at a gas station for many years. During these years I ate a ton of Reese’s Piece Peanut Butter Cookies that I used to bake there. In fact we always accidentally “broke” a few so we could eat these. They were soft and chewy and the outside would get a bit crunchy. I still drool whenever I see them when I go to the gas station.

I’ve been on the hunt of a recipe for cookies like this and this is the closest that I have come to finding a comparable recipe. The cookies stay nice and soft and chewy even a few days old. Once again this is a must in my book!

Reese’s Pieces Peanut Butter Cookies
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3 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c. butter, room temperature
1/4 c. shortening
1 c. sugar
1 c. brown sugar, packed
2 eggs
1 tsp vanilla extract
2 c. Reese’s Pieces

Peanut Butter Mixture
1 c. creamy peanut butter
1/4 c. butter, room temperature
1/4 c. honey

1. Preheat oven to 350 degrees. Mix the ingredients for the peanut butter mixture.

2. In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside. In a large bowl cream the butter, shortening and both sugars until light and fluffy. Add the eggs, beating well after each one. Add vanilla and the peanut butter mixture. Add the flour mixture by the cupful and beat at a low speed until fully mixed. Mix in the Reese’s Pieces.

3. Line your baking sheets with parchment paper. Drop dough onto sheets about 2 inches apart. Bake for 11minutes. They won’t look quit done but this will keep them soft! Remove from oven and let them sit on the baking sheet for 1 minute, then remove to a cooking rack.

Recipe from: The Spiffy Cookie

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Lemon Crinkle Cookies

As I was making these I was dreaming of the cabin, the lake, sunbathing, a gentle breezy blowing my hair….

And then I realized I was in Minnesota and it’s the middle of February. Depressing. This cookie tastes like summer. It makes me want summer. Why do I live in Minnesota?

It’s time for another Secret Recipe Club reveal date! And this little recipe is the lucky one I choose. It’s from the lovely blog Authentic Suburban Gourmet. She has a ton of yummy recipes and quite the variety, but when I was scrolling down her home page and found these Lemon Crinkle Cookies I knew I need not look any farther. They were calling my name.

I was doubtful that my hubby would like these and I didn’t think he was a lemon fan. He got all excited when he walked in the door to me making this dough. He was disappointed when I told him that he probably wouldn’t like them. Then he had to test a little dough…he got a huge grin on his face and said they taste just like orange sherbet but lemon sherbet if they made that…ya know Julie … ya know? Then after they came out of the oven he couldn’t stop shoving them in his mouth. SUCCESS!

Lemon Crinkle Cookies
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½ cups Butter, softened
1 C. Sugar
1 t. Vanilla Extract
1 Egg
1 T. Lemon Zest
1 T. Fresh Lemon Juice
¼ t. Salt
¼ t. Baking Powder
⅛ t. Baking Soda
1 ½ C. Flour
½ C. Powdered Sugar

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.

2. In a stand mixer, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar into a medium bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and press lightly to flatten slightly and repeat with remaining dough.

3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. I found 10 minutes was perfect. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Makes between 2 and 3 dozen cookies depending on the size. Highly recommend doubling this recipe!

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The other day I was combing my Pinterest Boards looking for a new dessert to make. I found these little cookies again and knew that I had a Strawberry Cake mix at home calling my name.

This cookie is super moist, fluffy, and yummy and a special treat instead of more chocolate again! I mean seriously does anyone complain about more chocolate? I think not, but in case you do here’s a different twist on a cookie!

I thought these cookies were even better a few days old. I mean a cookie that gets better with age? What is not to love about that? I’d like to think they are just like me…getting better with age! Plus this recipe comes from the fabulous Megan over at Country Cleaver. If you haven’t checked out her blog I highly recommend it. It’s awesome plus she’s a sweetie!

 Strawberry & Cream Butter Cookie
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1 package Strawberry Cake Mix
1 package cream cheese (8 oz), softened
1 egg
1 tsp vanilla extract
1/2 c. butter, softened
1/2 c. powdered sugar

1. Preheat your oven to 350 degrees F.

2. In a bowl beat the cream cheese and butter until smooth. Beat in the egg then the vanilla extract. Then add the cake mix and mix.

3. Cover bowl and refrigerated 2 hours.

4. Take one inch balls of batter and roll them in the powdered sugar. Place on an ungreased cookie sheet. Bake 12-14 minutes. The bottoms will be lightly golden brown when done.

Recipe from: Country Cleaver

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Wow that was a mouth full for a recipe title wasn’t it?

And yes I know I got off my “dessert” kick for a whopping one recipe! Why ruin a good thing that you have going on? Back to desserts I go…

This recipe caught my eye because it has WHITE chocolate and for some reason I can eat white chocolate, but I get sick from dark chocolate. I knew these little babies were calling my name. I even had a bag of these White Chocolate Reese’s Cups tucked away in the pantry. Meant to be right??

I was not disappointed. These cookies were yummy and stayed nice and soft, which in my book is a must. I’m just not a fan of hard cookies, well, unless they are Oreos!

White Chocolate Reese’s Peanut Butter Blossoms
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1 c. butter, soft
1 c. packed brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 c. creamy peanut butter
2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp vanilla
Sugar, for rolling the cookies
12 oz bag Reese’s cups

1. Cream the butter and sugars together on medium speed. Add peanut butter, mix. Add eggs and vanilla, mix until combined.

2. Slowly add dry ingredients and mix until combined.

3. Chill dough for about an hour.

4. Remove dough from fridge and roll into tablespoon-sized balls. Roll each ball in the extra sugar. Place each ball on a baking sheet.

5. Bake for 9-10 minutes at 350 degrees. Bake until the cookie just starts to crack.

6. Let cookies cool a couple minutes and then press the peanut butter cup into the center. Transfer to cooling rack.

Recipe from: Cookies & Cups

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Oreo Truffles

So I’m a little behind most of you it seems. I have never made Oreo Truffles. This popular treat has eluded me all these years so this year I decided to change this.

Let’s say that my little brother was sure happy that I changed this because he couldn’t keep his fingers out of these treats! In fact I made a treat plate for him, my brother-in-law (who happens to be little bro’s best friend aka BFF) and little bro STOLE his Oreo Truffles off his plate. The little snitch!

I’m not going to lie. When others are stealing treats from each other because they like them so much, well it makes me happy. It equals a success in my mind!

These little babies are quick and easy to make so don’t be like me and run away when you think about making them for years!

Oreo Truffles
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1 package cream cheese, softened
1 package Oreos, crushed
1 package almond bark

1. Mix cream cheese and Oreos together. Make into small balls and place on a cookie sheet. Freeze for about 10 minutes.

2. Melt the almond bark (I used white, but you can use chocolate!) in a double boiler. If you don’t have a double boiler just use the microwave. I find it easier in the double boiler because the almond bark doesn’t get hard as fast.

3. Take the truffles out of the freezer and dip in the almond bark. Use forks to remove from the almond bark. Place on wax paper. Sprinkle crushed Oreos over truffles if desired.

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Snowman Cookies

I love Christmas treats. I love making them, I love eating them and I love sharing them. They are just fun all around! I spied these cuties on Pinterest. If you haven’t explored the wonderful world of Pinterest you are missing out and you NEED to go there now.

These are so adorable and so easy. I was intimidated by the looks of them and thought the would be a little bit time consuming but they really weren’t at all. Totally worth the time because they are so cute!

I had a little help from my niece Hallie on these and it’s a fun activity for kids. She was in charge of the M&M decorating. I love sharing these memories with her. She did look at me half way through our Christmas treat day and inform me, “You know Julie you will have a little munchkin running around next year. How will we do this?” We decided we’d make Daddy take care of the munchkin and still have girls day!

Snowman Cookies
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1 package Nutter Butter Cookies
1 package White Almond Bark
Orange Tic Tacs
Black Decorator Icing

1. Melt almond bark in double boiler. If you don’t have a double boiler you can microwave it. I find that melting it in the double boiler always me more time to dip before it hardens again.

2. Dip Nutter Butter Cookies in the almond bark and lay on wax paper. Dip all the cookies. Then put the M&M’s on the cookies with the “M” face down. Put one tic tac on the cookie for the nose.

3. Squirt the black decorator icing into a small ziplock and cut a tiny hole in the corner. Place the eyes and mouth on the cookie.

Recipe from: My Pretty Purse

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