PEANUT BUTTER CANDY COOKIES
Get ready to light up your taste buds with these incredible easy and delicious, candy-filled peanut butter cookies. This recipe is a twist of my classic old-fashioned peanut butter cookie recipe with a fun and delicious flare. Your taste buds are going to explode with every bite of peanut butter-y goodness!
Since a young age, I have always LOVED peanut butter cookies. There is something about them that just brings back memories of childhood and making sweets with my mom. A few weeks ago, I was cleaning out my baking cabinet and stumbled upon some little Reece’s pieces. I immediately knew that I wanted to use the to whip up something delicious and here we are…
After 30 minutes of flipping through my old recipe box (and yes.. I do have an old-fashioned recipe box filled with all of my handwritten recipes because I am old school like that), I stumbled upon my old-fashioned peanut butter cookie recipe – which fun fact is a twist on my grandmother’s peanut butter cookie recipe. This recipe has been a tried-and-true recipe in our family for many years! I figured by not add some candy bits to the mixture and really spruce it up. The result was an astounding success and a new staple recipe in my house! Beyond the delicious peanut butter flavor, you will get a sweet bite of chocolate truly making this the ultimately sweet treat.
So, what are you waiting for? Gather your ingredients, grab your mixer and get to baking! You won’t regret it! Happy Baking!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Creamy Peanut Butter – Chunky peanut butter can also we used, if you want little chunks of nutty goodness.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Egg – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Chocolate Chips – some extra sweetness for this cookie recipe.
- Reece’s Pieces or Peanut Butter M&Ms – These will add a touch of extra peanutty goodness to your cookies
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a medium bowl, mix flour and baking soda in a small bowl; set aside.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter, peanut butter and sugar, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Once it is well combined, carefully stir in the candy pieces, with a wooden spoon.
- Using a cookie scoop, scoop cookies into 1-1.5 inch balls and roll the tops of cookies in extra candy before placing them on prepared parchment lined cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 5-10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy
Peanut Butter Candy Cookies
Are you looking for the ultimately peanut cookie for your next gathering or just for an afternoon treat? Look no further! These cookies are easy to whip up and are truly delicious. Filled with peanut butter-y goodness, these cookies are sure to leave your friends and family talked and demanding the recipe. But don't take my word for it. Give them a go!
Ingredients
- 1/2 Cup Unsalted Butter softened
- 1 Cup Creamy Peanut Butter
- 1 ⅓ Cups Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla
- 2/3 Cup All-purpose flour
- 1 tsp Baking Soda
- 1 pinch Salt
- 1/2 Cup Chocolate Chips
- 1/2 Cup Reece's or Peanut Butter M&Ms
Instructions
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside.
- Mix flour, baking soda, and salt in a small bowl; set aside.
- In a standard mixer, combine butter, peanut butter and brown sugar, blend on low until smooth.
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Once it is well combined, carefully stir in the candy pieces, with a wooden spoon.
- Roll dough into 1-1.5 inch balls. Roll each ball into extra candy pieces and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 5-10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy!
Baker Tips & Tricks
- Measure your flour correctly! Adding too much flour will give you dense cookies!
- Allow cookies to “rest” on cookie sheet for 5 minutes before moving to wire rack to cool completely!
- Store in an airtight container for up to a week or freeze baked cookies for up to three months!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
CARAMEL CHOCOLATE CHIP COOKIES
A delicious and easy twist on my classic Chocolate Chip Cookie recipe! These cookies are absolutely delicious, combining the rich and chewy caramel bits with the gooey and flavorful chocolate chips in every bite. Your taste buds are in for a treat with these scrumptious little delights!
When I was a kid, we would always go to Whole Foods on the weekend with our mom. While there, she would let us pick out one dessert to take home with us from their little dessert display. One of my favorite desserts that they had was homemade fresh Carmelita cookie bars. First and foremost, if you’ve never had one, it is a MUST & I will be posting one soon. But ever since those days, I have always had a soft spot for the combination of caramel mixed with delicious creamy chocolate.
And while, these are not exactly the same as those bars… they do combine the same flavors in a perfect little cookie – filling my sugar craving and tasting delicious! All while using the contents of my pantry (which is truly the best way to use things up, in my opinion).
These cookies combine that sweet and gooey caramel goodness with the rich and creamy chocolate to create the perfect flavor in every bite. Do you have extra bits of caramel laying around in your pantry? This is the recipe for you! It comes together in an hour or less and is truly a delicious cake and twist on classic chocolate chip cookies.
PSA – You can also definitely use homemade caramel, if you’re a caramel lover. However, today I opted to use store-bought caramel bits to make it extra simple to whip together quickly!
SO what are you waiting for? Grab your ingredients, grab some bowls & get to baking!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is a yummy twist on the classic chocolate chip cookie recipe.
- There is NO chill time with this recipe!
- This recipe is easy and delicious!
- This recipe is super easy to make with kiddos!
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Hot Water
- Chocolate Chips – I enjoy mixing semi-sweet, milk chocolate and dark chocolate chips together in my cookie recipes.
- Caramel Bits – I bought these from my local grocery store for like 4 bucks. But if you are really itching for a good baking with homemade ingredients, knock yourself out and make some homemade caramels!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter and sugars, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- In a small dish, combine baking soda in the hot water. Mix until dissolved completely.
- Add baking soda mixture and salt to the mixing bowl.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Add chocolate chips and caramel bits. Mix well!
- Once the mixture is well combined, scoop out 1 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Bake cookies for 8-10 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Eat and enjoy!
Caramel Chocolate Chip Cookies
This delicious caramel filled cookies are a rich and delicious take on a classic chocolate chip cookie. The combination of chewy caramel meets creamy chocolate for the perfect flavor in every bite!
Ingredients
- 1 Cup Butter Unsalted
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 3 Cups Flour
- 1 tsp Baking Soda
- 2 tsp Water Hot
- 1/2 tsp Salt
- 2 Cups Chocolate Chips Semi Sweet
Instructions
- Preheat oven to 350.
- In a standard mixer, cream together butter and sugars, until smooth and creamy.
- Beat in eggs, one at a time.
- Stir in Vanilla, mix well.
- In a small dish, dissolve baking soda in the hot water.
- Add baking soda mixture and salt to the mixing bowl.
- Slowing add in flour, one cup at a time. Mix well.
- Add chocolate chips and caramel bits.
- Scoop cookie dough by the tablespoon (I use a 1.5 Tbsp cookie scoop from amazon – it is the BEST).
- Bake cookies at 350 degrees F for 8-10 minutes.
- Allow cookies to cool on a wire rack before eating.
- Eat and enjoy!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
DELICIOUS OLD-FASHIONED PEANUT BUTTER COOKIES
You will love these delicious, old-fashioned peanut butter cookies! They are filled with peanuty goodness and are the perfect way to indulge in a homemade treat for a nice afternoon or after-dinner delight! This recipe is as simple as it is satisfying… with the perfect balance between sweet and salty. There is a reason why these are a fan-favorite and a recipe staple in my house!
There’s something irresistibly comforting about a classic peanut butter cookie. Whether it’s the rich, nutty flavor or the nostalgic aroma that fills the kitchen, these cookies have a special place in my heart. For me, they always bring back many memories of the holidays. Every year, we would buy one of those HUGE JIF peanut butter containers and practically use the whole thing making peanut butter cookies and buckeyes – two of my all-time favorite sweet treats! But who says that these have to only be a holiday tradition?
These classic peanut butter cookies are sure to hit the spot at all of your upcoming family gatherings, school events and fall activities! So, what are you waiting for? Grab your ingredients, get your mixer ready and get to work! Your tummy will sure thank you!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Creamy Peanut Butter – Chunky peanut butter can also we used, if you want little chunkys of nutty goodness.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Egg – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a medium bowl, mix flour and baking soda in a small bowl; set aside.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter, peanut butter and sugar, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with. *This step can be removed but your cookies may spread thin*
- Roll dough into 1-inch balls. Roll each ball into sugar and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy
Classic Peanut Butter Cookies
These old-fashioned Peanut Butter cookies are sure to please any crowd. They are rich, creamy and completely melt in your mouth with sweet deliciousness. Plus, they are the perfect afternoon snack, when you need a quick sweet tooth fill. But don't take my word for it, give them a try!
Ingredients
Ingredients
- 1/2 Cup Unsalted Butter softened
- 1 Cup Creamy Peanut Butter
- 1 ⅓ Cups Light Brown Sugar
- 1 Large Egg
- ¾ Tsp Vanilla
- ⅔ Cup All-purpose flour
- 1 tsp Baking Soda
- 1 pinch Salt
Instructions
- Preheat oven to 350 F.
- Lightly coat a cookie sheet with cooking spray or line with parchment paper
- Mix flour, baking soda, and salt in a small bowl; set aside.
- In a standard mixer, combine butter, peanut butter and brown sugar, blend on low until smooth.
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with. *This step can be removed but your cookies may spread thin*
- Roll dough into 1-inch balls. Roll each ball into sugar and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy!
Baker Tips & Tricks
- Measure your flour correctly! Adding too much flour will give you dense cookies!
- You will bake the cookies until almost done – the center might look a little gooey but they will continue to cook on the baking sheet.
- Allow cookies to “rest” on cookie sheet for 5 minutes before moving to wire rack to cool completely!
- Store in an airtight container for up to a week or freeze baked cookies for up to three months!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
EASY LEMON CRINKLE COOKIES
These Lemon Crinkle Cookies come together in an hour or less and are truly the easiest thing on my blog to date! They are fluffy, soft and bursting with delicious flavor. The perfect sweet treat to wrap up the summer months!
If you are anything like me, the second spring rolls around, my kitchen is LOADED with all things lemon… I am talking lemon pasta, lemon water, lemon appetizers, and OF COURSE Lemon desserts! There is something so refreshing about a sweet and tart lemon treat on a hot spring/summer day. And yellow is my favorite color, so it is double the fun!
But with that being said… summer is quickly coming to an end, and I am holding on for dear life before everything turns to all things PUMPKIN. So, for the month of August, I will be highlighting some of my FAVORITE lemon recipes, starting with this easy and delicious cake mix recipe. And while you may be saying.. “really cake mix?” the answer is YES! Because not only is cake mix delicious, but it also makes the most fluffy and perfect cookies – EVERY. SINGLE.TIME. And I am all about creating recipes that give you a consistent outcome time after time!
So, if you are looking for the perfect “end of summer” treat or afternoon snack for your family… look no further! These EASY Lemon Crinkle cookies come together quick, combining cake mix with fresh ingredients, to get the perfect combination of fluffy cake texture with the sweet and tart lemon flavoring. They are a total hit in my house and by everyone that has tried them. So, grab your mixer, gather your ingredients and get to mixing! I promise you won’t regret it! But don’t take my word for it.. give is a try and let me know what you think!
If you try them, be sure to drop a comment and rating below! Sharing is caring and I always appreciate your love and feedback on my tasty creations!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is SO EASY to whip up!
- This recipe comes together in an hour or less!
- This recipe is LOADED with lemon flavor
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Lemon Cake Mix – Any brand will do!
- All-purpose Flour (or a gluten-free blend, if desired)
- Oil – My preference is vegetable oil, however Canola oil, Coconut oil or similar oils can be substituted here.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Lemon Zest – This will give the cookies a sweet and tart freshness.
- Lemon Juice – Freshly squeezed is preference but concentrate will also work, if you are in a pinch for time or don’t have a fresh lemon on hand.
- Powdered Sugar – This is a must for rolling the cookies and giving them that extra sweetness! Don’t have powdered sugar on hand? No worries you can make your own!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Bake at 350 for 10 minutes. Be careful not to overcook them or they will lose their gooey center!
- Cool on pan for an additional minute before transferring to wire rack.
- SERVE & ENJOY!
RECIPE FAQS
- How to store this recipe? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 2 months.
- To freeze the baked cookies: Once the cookies have cooled, store in an airtight container in the freezer for up to 2 months. Thaw to room temperature before serving.
- To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and freeze the balls of cookie dough. Once frozen, store the cookie dough in a freezer bag for up to 2 months. Thaw the cookie dough and bake as directed.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
EASY Lemon Crinkle Cookies
The PERFECT end of summer sweet treat that comes together in an hour or less! What makes these cookies so fluffy, rich and delicious? The secret is the lemon cake mix! And before you say that’s cheating.. I ask you, why make baking any harder than it already has to be? Let’s all make our lives simple together by grabbing a box of lemon cake mix, plus a few other ingredients and let’s whip up these rich and delicious treats! Your family will thank you when they go to grab one for their afternoon school/work snack
Equipment
- Kitchen Aid Mixer Not required but recommended
Ingredients
- Box Lemon Cake Mix
- 1/4 Cup Flour
- 1/4 Cup Veggie Oil
- 2 Largs Eggs
- 1 tsp Lemon Zest
- 1 1/2 Tablespoon Lemon Juice freshly squeezed
- 1/2 Cup Powdered Sugar for rolling
Instructions
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Once they have sat on the fridge, bake at 350 for 10 minutes. Cool on pan for an additional minute before transferring to wire rack.
Notes
Cookies may be stored in an airtight container at room temperature for up to one week or in the freezer for up to two months (if they last that long).
A quick note on lemons… A good rule of thumb is that 1 medium lemon will yield about 1 tablespoon of lemon zest and 1.5-2 tablespoons of lemon juice.
WHIPPED OREO FLUFF DIP
If you are looking for creamy dessert with the perfect crunch? Then look no further! This dessert dip is all that you need!
Today, we’re diving headfirst into this delicious and easy Whipped Oreo Fluff Dip dessert. This is a dessert sensation that’s sure to elevate your snacking game or sweet tooth cravings to new heights.
Indulge in a heavenly cloud of decadence with our Oreo Fluff Dip, where the iconic flavors of Oreo cookies meet the luscious creaminess of whipped topping and cream cheese. Picture yourself diving into a bowl filled with fluffy clouds of delight, each spoonful delivering a symphony of textures and tastes.
At the heart of our Oreo Fluff Dip lies a harmonious blend of ingredients meticulously crafted to perfection. Crafted with care and creativity, our Oreo Fluff Dip starts with a creamy base of whipped topping and cream cheese, perfectly blended to achieve a velvety smoothness that melts on your tongue. Then, we fold in generous amounts of crushed Oreo cookies, ensuring every bite is infused with the irresistible crunch and rich cocoa flavor that Oreo lovers adore.
The result? A luxurious dip that strikes the perfect balance between creamy and crunchy, sweet and slightly tangy, with a nostalgic twist that brings back fond memories of childhood indulgence. Whether you’re hosting a gathering with friends or simply treating yourself to a moment of indulgence, our Oreo Fluff Dip is guaranteed to steal the spotlight and leave taste buds dancing with delight.
Scoop it up with graham crackers, fresh strawberries, or dive straight in with a spoon – the choice is yours. Each bite is a celebration of flavor and texture, a blissful journey that transports you to dessert paradise with every mouthful. So, why settle for ordinary when you can elevate your snacking experience to extraordinary heights?
Dive into the dreamy decadence of our Oreo Fluff Dip and let your taste buds embark on a journey they won’t soon forget. Get ready to savor the magic of Oreo cookies like never before.
This dip is always a hit at parties, potlucks, or gatherings!!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is EASY PEASY
- This recipe comes together in 30 minutes or less!
- This recipe is kid-friendly!
- This recipe is a CROWD FAVORITE!
Grab your ingredients, grab some bowls & get to baking!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Oreo Cookies
- Cream Cheese – This is the binding agent in this recipe that brings he flavors together and gives the dip a creamy finish.
- Powdered Sugar – to add a little sweetness!
- Cool Whip – This gives the dip a creamy and light finish.
- Vanilla – to add a little extra sweetness
- Dippers: Oreo Cookies, Graham Crackers, Waffers, Strawberries, etc.
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Prepare the Oreo cookies: Start by crushing the Oreo cookies into fine crumbs. You can do this by placing the cookies in a food processor and pulsing until they reach a crumb-like consistency. Alternatively, you can place the cookies in a zip-top bag and crush them with a rolling pin.
- In a large mixing bowl or standard kitchen aid, cream the cream cheese until smooth.
- Slowly add the powdered sugar and vanilla extract, and continue to beat until well combined and creamy.
- Gently fold the cool whip into the cream cheese mixture until fully incorporated.
- Fold the crushed Oreo cookies into the mixture until evenly distributed. Reserve some for topping if desired.
- Transfer the Oreo fluff dip to a serving bowl and top with remaining Oreo crumbs. Refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve this delicious dessert dip with additional Oreo cookies, Graham crackers, Vanilla wafers, fruit slices, or other dippers of your choice.
- Serve and enjoy!
RECIPE FAQS
- Q: What is Oreo dessert dip? A: Oreo dessert dip is a delightful and indulgent treat that combines the classic flavors of Oreo cookies with creamy goodness. It typically consists of a base made from whipped topping and cream cheese, blended together with crushed Oreo cookies to create a smooth and fluffy dip.
- Q: Is this dip safe to eat raw? A: Yes, this dip recipe is safe to eat raw because it does not contain raw eggs.
- Q: Can I make Oreo dessert dip ahead of time? A: Yes, you can make Oreo dessert dip ahead of time and store it in the refrigerator until you’re ready to serve. Just be sure to cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from drying out. Give it a good stir before serving to ensure the ingredients are well incorporated.
- Q: How long does Oreo dessert dip last? A: When stored in an airtight container in the refrigerator, Oreo dessert dip can last for up to 3-4 days. Be sure to give it a good stir before serving if it has been refrigerated for an extended period.
- Q: What are some serving suggestions for Oreo dessert dip? A: Oreo dessert dip pairs perfectly with a variety of dippables, including graham crackers, pretzels, vanilla wafers, strawberries, apple slices, or even marshmallows. Get creative and explore different dipping options to find your favorite combination!
Sharing the Joy: Part of what makes Oreo Fluff Dip so special is the joy it brings to those who taste it. Share the love by whipping up a batch for your next gathering or surprising a loved one with a sweet treat they won’t soon forget. Whether you’re celebrating a special occasion or simply making an ordinary day extraordinary, Oreo Fluff Dip is sure to be the star of the show.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Whipped Oreo Fluff Dip
Whipped Oreo Fluff Dip is a delightful and indulgent dessert dip that combines the creamy richness of whipped cream with the iconic flavor of Oreo Cookies. This Whipped Oreo Fluff Dip is perfect for parties, potlucks, or any occasion where you want to indulge in a deliciously sweet treat! Enjoy!
Ingredients
- 8 Oz Cream Cheese
- 1 tsp Vanilla
- 1 Cup Powdered Sugar
- 8 Oz Cool Whip
- 15 Oreo Cookies
Instructions
- Prepare the Oreo cookies: Start by crushing the Oreo cookies into fine crumbs. You can do this by placing the cookies in a food processor and pulsing until they reach a crumb-like consistency. Alternatively, you can place the cookies in a zip-top bag and crush them with a rolling pin.
- In a large mixing bowl or standard kitchen aid, cream the cream cheese until smooth.
- Slowly add the powdered sugar and vanilla extract, and continue to beat until well combined and creamy.
- Gently fold the cool whip into the cream cheese mixture until fully incorporated.
- Fold the crushed Oreo cookies into the mixture until evenly distributed. Reserve some for topping if desired.
- Transfer the Oreo fluff dip to a serving bowl and top with remaining Oreo crumbs. Refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve this delicious dessert dip with additional Oreo cookies, Graham crackers, Vanilla wafers, fruit slices, or other dippers of your choice.
- Serve and enjoy!
Notes
Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 2-3 days. Note that the texture may change slightly upon storing, but it will still be delicious.
In a world filled with ordinary desserts, Oreo Fluff Dip shines as a beacon of indulgence and delight. With its creamy texture, satisfying crunch, and irresistible flavor, it’s a dessert sensation that’s impossible to resist. So why wait? Dive into the deliciousness today and discover the magic of Oreo Fluff Dip for yourself. Your taste buds will thank you.
STRAWBERRY CAKE MIX COOKIE BARS
Sharing a DELICIOUS new treat today… STRAWBERRY CAKE MIX COOKIE BARS!
This recipe is easy to whip up and so so good!
Someone once told me that using cake mix or similar pre-made box mixes was cheating.. BUT I am here to tell you that I do not believe that is true. Many of us are BUSY adults with full time careers (either working a 9-5 job or working a 24/7 as a parent, OR BOTH). So when given the opportunity to take a shortcut that will make life so much easier and simultaneously SWEETER.. I say WHY THE HECK NOT?
Baking does NOT need to be hard nor does it need to be time consuming. It is all about the outcome and the finished product matters SO much more than the process to get there. So I say grab that cake mix, gather those ingredients, and get to baking!
These Strawberry Cake Mix Cookie Bars offer a delightful twist on traditional cookie bars, boasting the sweet and fruity flavors of fresh strawberries and the convenience of a cake mix. These bars are incredibly easy to make, requiring just a few simple ingredients and minimal effort. The base of the bars is created using a strawberry cake mix, which provides a burst of vibrant color and delicious strawberry flavor. Mixed with eggs and butter, the cake mix forms a soft and chewy dough that serves as the perfect foundation for the bars.
For added texture and flavor, I fold in white chocolate chips for a creamy sweetness and chopped fresh strawberries for juicy bursts of fruitiness. With their inviting pink hue and enticing aroma, these bars captivate the senses from the moment they emerge from the oven. Their soft and chewy texture, courtesy of the cake mix, provides a comforting bite that melts in your mouth with each indulgent morsel. Once baked to golden perfection, these cookie bars are cut into squares or bars, ready to be enjoyed as a delightful snack or dessert.
Perfect for any occasion, from casual gatherings to special celebrations, Strawberry Cake Mix Cookie Bars are a delightful treat that embodies the essence of summer sweetness all year round. These are sure to be a hit with family and friends! Enjoy them as a satisfying snack, a delectable dessert, or simply as a way to brighten your day with a burst of fruity bliss.
WHY YOU’LL LOVE THIS COOKIE BAR RECIPE…
- Ease of Preparation: With the convenience of using cake mix, these bars are quick and easy to make, requiring minimal effort and time in the kitchen.
- Vibrant Color: The strawberry cake mix provides a beautiful pink hue to the bars, making them visually appealing and perfect for special occasions or celebrations.
- Delicious Strawberry Flavor: The strawberry cake mix infuses the bars with a delightful strawberry flavor, reminiscent of fresh-picked berries.
- Soft and Chewy Texture: Thanks to the cake mix base, these bars have a soft and chewy texture that is irresistible with every bite.
- Versatility: While delicious on their own, these bars can be customized with additions like white chocolate chips or chopped nuts to suit your taste preferences.
- Perfect for Strawberry Lovers: If you’re a fan of strawberries, these bars are a must-try, as they showcase the natural sweetness and juiciness of the fruit.
- Great for Sharing: Whether you’re hosting a party or bringing a dessert to a gathering, these bars are perfect for sharing with friends and family.
- Kid-Friendly: Children will love the fun pink color and sweet flavor of these bars, making them a hit with even the pickiest eaters.
- Make-Ahead Option: These bars can be made in advance and stored for later enjoyment, making them a convenient option for busy schedules or meal prep.
- Satisfying Sweet Treat: Whether enjoyed as a midday snack, dessert, or indulgent treat, these bars are sure to satisfy your sweet tooth and leave you craving more.
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Strawberry Cake Mix
- Eggs
- Butter
- Strawberries
- White Chocolate Chips
- Sprinkles, optional
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- Set oven to 350 Degrees F.
- Grab a 13 X 9 pan and either grease the bottom or line with parchment paper.
- Melt your butter in a microwave safe bowl and allow to cool slightly.
- In a large mixing bowl, combine cake mix, eggs, and melted butter, until well combined. The dough will be sticky!
6. While this is mixing, carefully wash and cut your fresh strawberries.
7. Once the dough is well combined, add the strawberries and 1/4 cup of white chocolate chips to the batter and mix well.
8. Pour the batter into the prepared baking dish and evenly spread out with a spoon. The tough will be sticky. I recommend using slightly damp hands to lightly press the mixture until it is evenly distributed!
9. Once you have spread the mixture, sprinkle about 1/4 cup of additional chocolate chips over the top of the mixture.
10. Bake for 25-30 minutes or until the center is set
11. Let brownies cool before topping.
12. Once cooled, melt remaining chocolate chips with a tad of coconut oil in the microwave. Carefully drizzle chocolate over the cookie bars and sprinkle with sprinkles or any additional toppings on choice.
8. Allow chocolate to harden before cutting. Serve & enjoy!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
STRAWBERRY COOKIE CAKE BARS
These strawberry cookie bars are a delightful treat that combines fluffy cake mix, the sweetness of ripe strawberries with the comforting texture of soft, chewy cookies. These are easy to whip together and so so tasty! Give it a ry and let me know what you think!
Ingredients
- 1 box Strawberry Cake Mix
- 2 Eggs
- 1/3 Cup Butter Melted
- 1/2 Cup Strawberries Fresh or Frozen
- 1 Cup White chocolate Chips
- Valentine's Day Sprinkles Optional
Instructions
- Start by prepping your kitchen. Preheat the oven to 350 F and gather your ingredients.
- Grab a 13 X 9 pan and either grease the bottom or line with parchment paper.
- Melt your butter in a microwave safe bowl and allow to cool slightly.
- In a large mixing bowl, combine cake mix, eggs, and melted butter, until well combined. The dough will be sticky!
- While this is mixing, carefully wash and cut your fresh strawberries.
- Once the dough is well combined, add the strawberries and 1/4 cup of white chocolate chips to the batter and mix well.
- Pour the batter into the prepared baking dish and evenly spread out with a spoon. The tough will be sticky. I recommend using slightly damp hands to lightly press the mixture until it is evenly distributed!
- Once you have spread the mixture, sprinkle about 1/4 cup of additional chocolate chips over the top of the mixture.
- Bake for 25-30 minutes or until the center is set.
- Let brownies cool before topping.
- Once cooled, melt remaining chocolate chips with a tad of coconut oil in the microwave.
- Carefully drizzle chocolate over the cookie bars and sprinkle with sprinkles or any additional toppings on choice.
- Allow chocolate to harden before cutting.
- Serve & enjoy!
RECIPE FAQS
- Q: Can I use frozen strawberries instead of fresh? Yes, you can use frozen or fresh strawberries! Just be sure to thaw and drain them well before using, as excess moisture can affect the texture of the bars.
- Q: How do I store strawberry cookie bars? Store any leftover bars in an airtight container at room temperature for up to 3 days. If storing for longer, refrigerate for up to a week.
- Q: Can I make these cookie bars ahead of time? Yes, you can make strawberry cookie bars ahead of time. Bake and cool them completely, then store them as mentioned above. They’re great for parties, potlucks, or as a make-ahead dessert for busy days.
RED VELVET CAKE MIX COOKIES
A Classic and easy cookie recipe: Red Velvet Cake Mix Cookies
Indulge in the allure of Red Velvet Cake Mix Cookies, where the classic flavors of red velvet cake are transformed into irresistible bite-sized treats. Crafted with simplicity and elegance, these cookies offer a delightful fusion of rich cocoa, velvety texture, and a hint of sweetness.
Thanks to the COVID years, when we were all stuck indoors with very little to do except hang out and somehow entertain ourselves (and kiddos for some people), these cake mix cookies went VIRAL! They are easy, soft and delicious! Plus, as many of you know, while I love baking from scratch, every day is different and some days we just don’t have the time or energy to do that. SO this recipe is a delicious recipe that comes together in the snap of your fingers!
Every bite of these cookies is a symphony of flavor and texture, starting with the luscious base of red velvet cake mix. The vibrant red hue plus the addition of your favorite toppings, truly captivate the senses from the first glance.
Baked to perfection, these cookies boast a tender crumb and a slightly crisp edge, providing a delightful contrast of textures that keeps you coming back for more. Whether enjoyed warm from the oven or cooled to perfection, each cookie will bring a big smile to your face!
These cookies are perfect for valentine’s day gatherings, afternoon tea, or a sweet treat at any time of day. Prepare a batch for yourself or share them with loved ones to spread joy and delight with every delectable bite. Be sure to post and tag me @madicakes_madicakes on IG!
WHY YOU’LL LOVE THIS RECIPE…
- Flavor: Red Velvet Cookies offer a rich and indulgent flavor. With hints of cocoa and a subtle tanginess, these cookies provide a delightful burst of sweetness with every bite.
- Eye-Catching Appearance: The vibrant red color of Red Velvet Cookies makes them visually appealing and perfect for special occasions or upcoming celebrations.
- Versatility: Red Velvet Cookies can be customized with various additions such as white chocolate chips, cream cheese frosting drizzle, or chopped candies, allowing for endless flavor variations to suit different preferences and occasions.
- Soft and Chewy Texture: When baked correctly, Red Velvet Cookies have a soft and chewy texture that melts in your mouth. This perfect balance of tenderness and chewiness enhances the overall eating experience and leaves a lasting impression.
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Red Velvet Cake Mix
- Eggs
- Butter
- Vanilla Extract
- White Chocolate Chips
- V-day M&Ms
- Sprinkles, optional
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and line a cookie sheet with parchment paper.
- Set oven to 350 Degrees F.
- Melt your butter in a microwave safe bowl and allow to cool slightly.
- In a large mixing bowl, combine the red velvet cake mix, melted butter, eggs, and vanilla extract. Mix until well combined and a dough forms.
- Fold in the white chocolate chips or semi-sweet chocolate chips until evenly distributed throughout the dough.
6. Scoop the dough into tablespoon-sized portions and roll them into balls.
7. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly firm to the touch.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Once cooled, melt remaining chocolate chips and slightly drizzle the tops of the cookies with white chocolate.
10. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Serve & Enjoy!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Red Velvet Cake Mix Cookies
Indulge in the allure of Red Velvet Cake Mix Cookies, where the classic flavors of red velvet cake are transformed into irresistible bite-sized treats. Crafted with simplicity and elegance, these cookies offer a delightful fusion of rich cocoa, velvety texture, and a hint of sweetness.
Ingredients
- 1 Box Red Velvet Cake Mix
- 1/2 Cup Butter melted
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 Cup White Chocolate Chips optional
- 1/2 Cup M&Ms
- Sprinkles optional
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the red velvet cake mix, melted butter, eggs, and vanilla extract. Mix until well combined and a dough forms.
- Fold in the white chocolate chips & M&Ms, until evenly distributed throughout the dough.
- Scoop the dough into tablespoon-sized portions and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly firm to the touch.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Melt chocolate and drizzle over top. Decorate accoriding to your liking.
- Enjoy these delightful Red Velvet Cake Mix Cookies with a glass of milk or your favorite hot beverage!
RECIPE FAQS
- Q: Can I use any brand of red velvet cake mix for these cookies? Yes, you can use any brand of red velvet cake mix for these cookies. Choose a brand that you trust and enjoy the flavor of.
- Q: Can I add additional ingredients to the cookie dough, such as chocolate chips or nuts? Absolutely! Feel free to customize the cookies by adding chocolate chips, white chocolate chips, chopped nuts, or even sprinkles to the dough for added flavor and texture.
- Q: Can I use this recipe to make larger cookies? Yes, you can make larger cookies by using a larger scoop or rolling the dough into larger balls. Just keep in mind that larger cookies may require slightly longer baking time.
- Q: How do I store leftover cookies? Store leftover cookies in an airtight container at room temperature for up to 3 days. If you prefer, you can also freeze the cookies in a freezer-safe container for longer storage.
RASPBERRY CHEESECAKE COOKIES
Sharing a FAVORITE in our house… Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with these Raspberry Cheesecake Cookies!
These delectable treats boast a soft and chewy texture, embracing the rich creaminess of cheesecake while bursting with the sweet-tart flavor of real raspberries. Each bite is a heavenly combination of velvety cheesecake goodness and the delightful freshness of ripe berries. Perfectly baked to golden perfection, our Raspberry Cheesecake Cookies are a delightful symphony of flavors that will leave your taste buds craving more.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- Raspberry Cheesecake Cookies offer a unique and gourmet twist to traditional cookies.
- Ultimate Soft and Chewy Texture.
- Incredibly easy to whip together!
- Most requested recipe in my friends!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Cream Cheese – Cream cheese has a smooth and creamy texture, which adds a luscious and velvety consistency to this recipe.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Eggs – Eggs act as a binding agent and provide extra moisture in the recipe.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Raspberry Muffin Mix – Jiffy Raspberry muffin mix is the perfect addition to this recipe! This can be found at Walmart or Amazon using this link.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Fresh (or frozen) Raspberries – Fresh raspberries add an extra burst of flavor and yumminess to this recipe!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixer, cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with our Raspberry Cheesecake Cookies! Each bite is a symphony of velvety cheesecake, dotted with swirls of vibrant raspberry goodness. The soft, melt-in-your-mouth texture is complemented by the sweet-tart burst of real raspberries, creating a heavenly treat that tantalizes your taste buds. These cookies are a delightful marriage of rich cheesecake flavor and the freshness of ripe raspberries, making them the ultimate sweet escape. Perfect for sharing or savoring all to yourself.
Ingredients
- 1/2 Cup Butter softened.
- 4 oz 1/2 block Cream Cheese
- 1/2 Cup Sugar
- 1 Egg
- 1 1/2 tsp Vanilla
- 1 7 oz pkg Raspberry Muffin Mix (Jiffy is the best)
- 3/4 cup All Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 cup White Chocolate Chips
- Frozen Raspberry cut small
Instructions
- Preheat oven to 350° F.
- Cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
- Eat & Enjoy
RECIPE FAQS
- Q: What makes your Raspberry Cheesecake Cookies special? A: Our Raspberry Cheesecake Cookies are a unique blend of smooth cheesecake richness and the vibrant flavor of real raspberries. The combination of a soft, chewy texture and the sweet-tart burst of berries creates a truly indulgent and delightful cookie experience.
- Q: How should I store the Raspberry Cheesecake Cookies? A: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies and thaw them as needed.
- Q: Can you make this recipe in advance? A: I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
CHOCOLATE SUGAR COOKIES
Sharing this delicious twist on a classic sugar cookie recipe… Chocolate Sugar Cookies!
Have you ever had a Chocolate Sugar Cookie? If you’re anything like me, the answer to this question is likely no. Which is absolutely MIND BLOWING to me! How on earth did I go 27 years before tasting this rich and delicious creation?
Recently, I whipped up a large batch of these cookies and sent them to work with Pat. One of his co-workers told him her thought the idea sounded gross and he didn’t think he would like them. AT the end of the day, he reported not only liking them but that he had eaten SIX that day. Safe to say, if you’re a chocolate lover like me, this recipe is for YOU!
This recipe has quickly become a staple around my house when I am in a pinch to whip something yummy up on a time crunch! They are sweet, rich and truly delicious. Plus they require NO chill time and come together in 30 minutes or less!
These are seriously DELICIOUS! But don’t take my word for it. Give them a chance and let me know your thoughts!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is PERFECT for the chocolate lovers in your life.
- This recipe is a modern twist on the classic sugar cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Cocoa Powder – Cocoa powder gives these cookies their rich, chocolatey flavor
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Extra sugar for rolling/coating
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- In a standard kitchen mixer, we will begin by Whipping the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- While this is mixing, In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
RECIPE FAQS
- What kind of cocoa is best? I am biased and always use HERSHEY cocoa powder. However, any cocoa will do the trick!
- Can you make this dough in advance? Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
- How to store this recipe? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Rich Chocolate Sugar Cookies
Looking for something new, easy and delicious for your next potluck, family dinner or event? Look no further! THIS RECIPE IS AMAZING!
These Chocolate Sugar cookies are easy to make and the flavors are ridiculously good. Pat brought these to work with him and they were gone within the FIRST HOUR! Need a sweet tooth fix this week? THIS. IS. IT!
Ingredients
- 1 cup Butter room temperature
- 1 1/2 Cups Sugar + addition 1/2 Cup for rolling
- 2 Eggs
- 1 tsp Vanilla
- 1 3/4 Cups Flour
- 3/4 Cup Cocoa Powder Unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside.
- In a large bowl or standard mixer, cream the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes.
- Next, add the eggs one at a time and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Serve with milk and enjoy!
SPRINKLE COOKIES
Sharing these easy old-fashioned sprinkle cookie Recipe. This is a recipe straight out of my family’s recipe box and so ridiculously delicious!
Looking for the PERFECT Sprinkle Sugar Cookie recipe? Look no further! These cookies are a delicious take on a classic, old-fashioned sprinkle cookie recipe with a little modern flare. They are FLUFFY, SUGARY, SWEET and Loaded with SPRINKLES!
When I was a kid, I would go CRAZY for the school bake sale. Partially because I have a wild sweet tooth, as you all can probably guess, but also because I have always loved seeing the delicious creations that others make around me. When given money to purchase goodies from the sale, I almost always went for cookies. and more specifically, SPRINKLE COOKIES. Something about the soft center and sweet outside has always spoke to me.
This homemade sprinkle cookie recipe is filled with colorful sprinkles. And who doesn’t love sprinkles?! The recipe requires NO chill time and comes together in 30 minutes or less!
All you need is a standard mixer (or a bowl, if you prefer to mix by hand), a handful of ingredients, and a warm oven to bring these delicious cookies to life.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe reminds me of elementary school bake sale days!
- This recipe is LOADED with sprinkles!
- This recipe is a modern twist on the classic sugar cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- EVERYTHING IS BETTER WITH SPRINKLES!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious cookie cake to life. All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Cream Cheese – This adds a little extra creamy goodness to the mixture.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Powdered Sugar – powdered sugar helps to give the batter a cakey texture.
- Large Egg – You’ll need one large egg for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Sprinkles – Rainbow sprinkles are my FAVORITE but any sprinkles will work in this recipe!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
This recipe is BACKWARDS from most cookie recipes that I make, meaning we are starting with dry ingredients FIRST! READ CAREFULLY!!
- Begin by preparing your kitchen, gathering your ingredients and pre-measuring ingredients.
- Preheat oven to 350. and line a baking sheet with a silicone mat or Parchment paper.
- In a standard mixer, combine flour, baking soda, baking powder and salt, until well blended.
- Slowly, add cubed butter and cream cheese to the mixer and combine well. Mixture will be a little dry.
- Next, add in the sugars and mix well.
- Next, add the egg and vanilla and blend well. Dough will slowly begin to form.
- Once dough is mixed well. Use a 1 1/2 Tablespoon cookie scoop or spoon to remove dough and roll the dough into balls then roll into sprinkles.
- Bake cookies at 350 for about 10 minutes. Be careful not to overcook, they will continue to cook on the baking sheet as they cool!
- Once out of the oven gently use the bottom of a glass to press the cookies to flatten slightly.
- Allow to rest for a few minutes on the baking pan before moving to a wire rack.
- Serve & Enjoy!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Sprinkle Cookies
Equipment
- 1 Standard Mixer, Handheld Mixer, Whisk
- 1 Baking Sheet
Ingredients
- 2 1/4 Cups Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter Softened
- 4 OZ Cream Cheese
- 1/2 Cup Sugar
- 1/2 Cup Powdered Sugar
- 1 Egg
- 2 Tsp Vanilla
- 1 Cup Rainbow Sprinkles or sprinkles of your choice
Instructions
- Begin by preparing your kitchen, gathering your ingredients and pre-measuring ingredients.
- Preheat oven to 350.
- In a standard mixer, combine flour, baking soda, baking powder and salt, until well blended.
- Slowly, add cubed butter and cream cheese to the mixer and combine well. Mixture will be a little dry.
- Next, add in the sugars and mix well.
- Next, add the egg and vanilla and blend well. Dough will slowly begin to form.
- Once dough is mixed well. Use a 1 1/2 Tablespoon cookie scoop or spoon to remove dough and roll the dough into balls then roll into sprinkles.
- Bake cookies at 350 for about 10 minutes. Be careful not to overcook, they will continue to cook on the baking sheet as they cool!
- Once out of the oven gently use the bottom of a glass to press the cookies to flatten slightly.
- Allow to rest for a few minutes on the baking pan before moving to a wire rack.
Notes
The cookies may look a little undercooked when you remove them from the oven – that is perfect! They will continue to set up while cooking. Do not overcook or they will get crunchy and hard.
RECIPE FAQS
- Q: Can I use any type of sprinkles for sprinkle cookies? Of course, you can use a variety of sprinkles to decorate sprinkle cookies. Traditional rainbow sprinkles are commonly used, but you can also experiment with different shapes, colors, and sizes to create unique designs. Have fun with it!!
- Q: How do I prevent the sprinkles from bleeding into the cookie dough? To prevent sprinkles from bleeding into the cookie dough, use nonpareils or jimmies instead of larger sprinkles. Additionally, chilling the cookie dough before baking can help maintain the integrity of the sprinkles.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container.
- Q: How do I store leftover sprinkle cookies? Store leftover sprinkle cookies in an airtight container at room temperature for up to one week. If you prefer, you can also freeze the cookies for longer storage and thaw them at room temperature before serving.
