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.
BROWNIE BATTER DIP
This delicious and easy recipe is sure to be a crowd favorite at your neighborhood cookout this summer.. but don’t take my word for it.. give it a try for yourself!
Brownie batter dip is a decadent and irresistible dessert dip that captures all the rich, chocolatey goodness of brownie batter in a creamy, scoopable form. The texture is smooth and luscious, perfect for dipping with graham crackers, pretzels, strawberries, or even just a spoon! It’s like enjoying the best part of baking brownies without having to wait for them to bake. Rich, creamy, and utterly delicious, brownie batter dip is sure to satisfy any chocolate lover’s cravings.
A few reasons why you MUST make this delicious and easy recipe…
Quick and Easy: Brownie batter dip comes together quickly and easily, requiring minimal effort compared to baking actual brownies. It’s a convenient dessert option for when you’re short on time but craving something indulgent.
No Baking Required: Unlike traditional brownies, which require time in the oven, brownie batter dip is ready to enjoy immediately after mixing. There’s no need to wait for them to cool down or worry about over or underbaking.
Safe to Eat Raw: Since brownie batter dip recipes typically don’t contain raw eggs, they’re safe to eat raw, making them a great option for those who love to indulge in raw cookie dough or batter without the risk.
Versatility: Brownie batter dip is highly versatile and can be customized to suit your taste preferences. You can add in various mix-ins like chocolate chips, nuts, or even swirls of caramel or peanut butter to create your own unique flavor combinations.
Party Favorite: Brownie batter dip is always a hit at parties, potlucks, or gatherings. It’s a crowd-pleaser that appeals to both kids and adults, and it’s perfect for dipping an assortment of snacks like pretzels, fruit, or cookies.
Grab your ingredients, grab some bowls & get to baking!
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!
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.
- Brownie Mix – Any store-bought brownie mix will do the trick!
- Cream Cheese – This is the binding agent in this recipe that brings he flavors together and gives the dip a creamy finish.
- Milk (I use almond milk) – This helps thin the dip a bit, so it stays from getting thick and chunky!
- Cool Whip – This gives the dip a creamy and light finish.
- Toppings: Chocolate Chips, M&Ms, Oreos or other topping of choice
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 brownie Mix: Before using “raw” brownie mix, it is important to heat treat the mixture to eliminate potential bacteria. To do so, put the brownie mix into a large mixing bowl and microwave in 30 second intervals, stirring after each interval. Complete these steps on repeat until the mix reaches a temperature of 165℉.
- Once you have heat treated the brownie mix you are ready to bake! Start by creaming the cream cheese in a large mixing bowl until smooth.
- Gradually add milk to the cream cheese and beat well.
- Once the cream cheese is creamy, slowly beat in the brownie mix and continue mixing until all lumps are gone.
- Next, gently fold in the Cool Whip until fully blended.
- If using mini chocolate chips, Oreos, M&Ms, or other toppings, gently fold them into the dip until evenly distributed. This adds extra texture and bursts of chocolate flavor.
- Transfer the Brownie Batter Dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together and the dip to firm up slightly.
- Before serving, you can garnish the dip with additional mini chocolate chips or a dusting of cocoa powder for presentation. Serve with a variety of dippers such as pretzels, graham crackers, fruit slices, or cookies.
RECIPE FAQS
- Q: Is brownie batter dip safe to eat raw? A: Yes, this brownie batter dip recipe is safe to eat raw because it does not contain raw eggs. However, if you have concerns about consuming raw flour, you can heat-treat it before using it in the recipe.
- Q: Can I make brownie batter dip ahead of time? A: Absolutely! Brownie batter dip can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Just give it a good stir before serving.
- Q: Can I freeze brownie batter dip? A: While you can freeze brownie batter dip, it may affect the texture slightly when thawed due to the cream cheese content. It’s best enjoyed fresh, but if you do freeze it, let it thaw in the refrigerator overnight and give it a good stir before serving.
- Q: Can I customize the flavor of brownie batter dip? A: Definitely! You can customize the flavor of brownie batter dip by adding mix-ins such as chocolate chips, chopped nuts, or a swirl of caramel sauce. Get creative and tailor it to your taste preferences!
- Q: What are some serving suggestions for brownie batter dip? A: Brownie batter dip pairs wonderfully with a variety of dippables such as pretzels, graham crackers, strawberries, apple slices, or even marshmallows. It’s versatile, so feel free to experiment with different dipping options!
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 Brownie Batter Dip
Brownie Batter Dip is a luscious and decadent dessert dip that captures the rich, chocolatey flavor of brownie batter in a creamy, spoonable form. This dessert is creamy, chocolatey, indulgent, and irresistible.. but don't take my word for it.. give it a try for yourself!
Ingredients
- 1 Box Brownie Mix
- 8 Oz Cream Cheese
- 2 Tbso Milk (I use almond milk)
- 8 Oz Cool Whip
- 1/4 Cup Chocolate Chips, M&Ms, Oreos or other topping of choice
Instructions
- Prepare the brownie Mix: Before using "raw" brownie mix, it is important to heat treat the mixture to eliminate potential bacteria. To do so, put the brownie mix into a large mixing bowl and microwave in 30 second intervals, stirring after each interval. Complete these steps on repeat until the mix reaches a temperature of 165℉.
- Once you have heat treated the brownie mix you are ready to bake! Start by creaming the cream cheese in a large mixing bowl until smooth.
- Gradually add milk to the cream cheese and beat well.
- Once the cream cheese is creamy, slowly beat in the brownie mix and continue mixing until all lumps are gone.
- Next, gently fold in the Cool Whip until fully blended.
- If using mini chocolate chips, Oreos, M&Ms, or other toppings, gently fold them into the dip until evenly distributed. This adds extra texture and bursts of chocolate flavor.
- Transfer the Brownie Batter Dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together and the dip to firm up slightly.
- Before serving, you can garnish the dip with additional mini chocolate chips or a dusting of cocoa powder for presentation. Serve with a variety of dippers such as pretzels, graham crackers, fruit slices, or cookies.
Notes
Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 2-3 days. Just be aware that the texture may become firmer upon chilling, so you may need to let it soften at room temperature before serving again.
This Brownie Batter Dip is perfect for parties, gatherings, or anytime you’re craving a sweet and indulgent treat. Enjoy the rich chocolate flavor and creamy texture of this delightful dessert dip!
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.
CHOCOLATE CHIP COOKIES
SHARING MY FIRST RECIPE ON MADICAKES.. EEK!!
As my first official recipe posted, it only seems fitting that it would be my mom’s famous (well famous in my eyes), Chocolate Chip Cookie Recipe!
Every once in a while, we all have a sweet tooth and a craving for a sweet and sugary treat. If you’re anything like me and my fiancé, that craving occurs just about every night, thirty or so minutes after we eat dinner… without fail. For me, I blame and credit my sweet tooth on the endless supply of sweets readily available in my childhood home (Thank mom & dad).
Growing up, our mom did not bake often. (sorry to call you out mom)… But when she did, she went all out.. I am talking 5+ recipes going at once, multiple dozen of each, pots & pans filling the sink and sugar all over. But out of all of the recipes she has made, this one is by far the one that has stuck with me throughout all of this time.
This recipe is a classic tribute to traditional, crowd-favorite, chocolate chip cookies. However, the magic happens in the techniques behind the recipe. As you will see, this recipe adds an extra step in dissolving the baking soda which kick starts the activation, while giving the cookies a smooth and fluid texture. Once you try this recipe, I promise you will not need another chocolate chip cookie recipe!
Not crazy about traditional chocolate chip cookies? No problem! Try adding any of your favorites… M&Ms, Candy pieces, Sprinkles, Peppermint, you name it! The sky is the limit!
Grab your ingredients, grab some bowls & get to baking!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is a modern twist on the classic cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- 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.
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 any other desired additions.
- 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!
RECIPE FAQS
- Can you add or change toppings? Yes, of course! I like to mix different kinds of chocolate chips when I bake. However, you can add anything you’d like – M&Ms, Candy Pieces, Sprinkles, Nuts, etc.
- 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 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!
Mom’s Famous Chocolate Chip Cookies
These chocolate chip cookies are mouthwatering good! They require no chill time and come together in 30 minutes or less. So grab a bowl, gather your ingredients, and get to baking!
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 any other desired additions.
- 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!
