Hi, my name is Jennifer, and I am not good at making cute things. Until today. Usually I try making cute things (think: all the crafty things on Pinterest) and they end up as epic fails. Let’s just say it’s not my forté. Point being, if I can make these adorable little Halloween monster eye cookies, YOU can make these these adorable little Halloween monster eye cookies.

Ingredients

• Unsalted Butter – adds flavor and tenderness to any baked good. In this cookie recipe, butter is brought to room temperature, which yields the perfect chewy, but not too flat cookie. Using unsalted butter allows you to control how much salt goes into the recipe. 
• Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Either can be used. 
• Egg Yolk – helps bind the cookie together. Adding just an egg yolk (versus the whole egg) to the yields a super tender, chewy cookie.
• Maple Syrup – adds additional chewiness to the cookie while also providing a rich, warm molasses flavor. Be sure to use pure maple syrup, not pancake syrup.
• All-Purpose Flour – a good base for all different kinds of cookies. The amount of flour added in a recipe will produce different textures. Drop cookies, like today’s recipe, is somewhere in the middle. These cookies will hold their shape, but aren’t dry; they are soft, yet chewy!
• Baking Soda – our leavening agent which keeps these cookies from spreading too much. 

• Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugar, maple syrup, and mix-ins.
• Mix-Ins – the written recipe uses a combination of nuts, festive colored mini M&Ms, and candy eyeballs, but feel free to use whatever mix-ins you like such as chocolate chips!

How to make

1. Using your hand mixer (or stand mixer), cream together butter, brown sugar, and egg yolk, then beat in maple syrup.
2. Beat in flour, baking soda, and salt until well combined, then stir in mix-ins. 
3. Use a cookie scoop to scoop the dough onto a silicone mat lined baking sheet, then bake, cool, and devour!

How to store

Leftovers will last in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or in the freezer for 3 months. 

To enjoy again, thaw, if frozen, then enjoy chilled, room temperature, or warmed in the microwave. 

– Jennifer

Print

Halloween Monster Eye Walnut Cookies

These festive Halloween Monster Eye Cookies are SO cute and perfect for Halloween! A quick and easy cookie loaded with maple syrup, m&ms, and candy eyeballs!

Course Dessert

Cuisine American

Keyword halloween cookie, halloween dessert, monster cookie

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 24 cookies

Calories 147kcal

Equipment

• Baking Sheet
• Silicone Mats
• Nesting Bowls
• Hand Mixer
• Medium Cookie Scoop

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1/2 cup brown sugar packed
• 1 large egg yolk
• 1/2 cup pure maple syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans or replace with chocolate chips
• 1/2 cup mini m&ms
• Candy eyeballs to taste

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
• In a large bowl, beat together butter, brown sugar, and egg yolk until fluffy, about 1 minute, then beat in maple syrup until well combined.
• Add in flour, baking soda, and salt and beat together until fully combined, then stir in nuts (or mix-in of choice) and M&Ms.
• Using a cookie scoop, scoop 6 cookies onto the prepared baking sheet.
• Gently press the candy eyeballs on top of the cookie dough.
• Bake in preheated oven for 10 minutes, or until cookies are cooked to your liking.
• Gently press more candy eyeballs into the baked cookies, then cool slightly before removing them from the baking sheet and placing them on a cooling rack.
• Repeat with remaining cookie dough, then eat and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1cookie | Calories: 147kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 44mg | Sugar: 11g | Vitamin A: 20IU | Calcium: 21mg | Iron: 0.7mg

The post Halloween Monster Eye Cookies Recipe appeared first on Show Me the Yummy.

I could eat s’mores all day every day. The weather doesn’t always work in our favor, but don’t let that stop you! Try my s’mores dip, roasted s’mores ice cream, s’mores sandwich, and now, these s’mores cookies! Can you tell I like s’mores? 😉

Ingredients

A classic chocolate chip cookie gets taken to the next level with pudding mix, graham crackers, extra chocolate, and large marshmallows!

• Unsalted Butter – adds flavor and tenderness to any baked good. In this cookie recipe, butter is kept chilled which results in a very thick cookie. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup of butter called for (these cookies use 1 cup of butter, so reduce salt by 1/2 teaspoon).
• Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Granulated Sugar – adds sweetness to the cookie while also encourages spreading and caramelization. This is what allows the outsides of the cookie to become just the right amount of crispy on the outside edges.
• Eggs – helps bind the cookie together while also adding a chewy texture. Because we’re using cold butter, you’ll need to use cold eggs. Same temperature ingredients combine better. Not all eggs are the same size; today’s recipe calls for large eggs, so be sure to check the carton!
• Vanilla Extract – adds a sweet flavor and depth to any baked good! Without it, the cookies will taste bland. Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours! I prefer pure vanilla extract, because it’s actually made with vanilla beans.
• All-Purpose Flour – a good base for all different kinds of baked goods, especially cookies. The amount of flour added in a recipe will produce different textures — more flour = drier cookie that will hold its shape whereas less flour = chewy. Drop cookies, like today’s recipe, is somewhere in the middle. These cookies will hold their shape, but aren’t dry; they are perfectly soft, yet chewy!
• Instant Vanilla Pudding Mix – made primarily with cornstarch and sugar. Instant pudding adds an additional sweet, vanilla flavor and keeps the cookies tender.
• Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugars and pudding mix.
• Baking Powder and Baking Soda – our leavening agents. Why use both? The combination of the two gives the best “lift” to the cookies while maintaining a pleasant flavor. Too much baking powder and you’ll end up with a bitter cookies.
• Graham Crackers – used two ways! Chopped graham crackers are stirred into the batter and crushed graham cracker crumbs are used to top the cookies after baking. The chopped graham crackers add a nice crunch to the cookie and the crumbs add additional s’mores flavor!
• Milk Chocolate Chips – stirred into the batter to create gooey pools of melty chocolate in every bite. We’re using milk chocolate to stay true to the classic s’mores flavor, but feel free to substitute with YOUR favorite chocolate chip — semi-sweet, dark, etc.
• Hershey Bars – used to top the cookies to bring more melty chocolate deliciousness! What’s a s’more without a gooey hershey bar?! If you’d like to mix it up, try a Reese’s instead… or any candy you like with your s’more.
• Large Marshmallows – broiled in the oven until perfectly golden-brown and toasty. Marshmallow add an additional sweet flavor and creamy, ooey-gooey, stick texture that makes a s’more and s’more! Marshmallows come in all difference sizes, but large (not mini, not jumbo) marshmallows are the best size for this size of cookie.

How to make

The base of the cookie is pretty standard: mix, chill, scoop, and bake. The graham cracker, chocolate, marshmallow topping is then added and broiled until the chocolate is melty and the marshmallow is golden brown.

1. Beat butter, brown sugar, and granulated sugar with your stand mixer, then beat in eggs and vanilla.
2. Stir in flour, instant pudding, salt, baking powder, and baking soda, then gently beat in graham crackers and chocolate chips.
3. Use a large cookie scoop to scoop dough balls onto silicone mat lined baking sheets, then chill and bake.
4. Top each cookie with hershey’s chocolate, graham cracker crumbs, and marshmallow, then broil until the marshmallow is golden brown.

How to make graham cracker crumbs

Graham cracker crumbs can be made in the food processor, blender, or a ziplock baggie. To make in a food processor or blender: place whole graham crackers into the processor or blender and pulse until they turn into fine crumbs. To make them in a ziplock baggie: place whole graham cracker into a gallon sized ziplock baggie, seal, then crush them with a rolling pin (or anything heavy like a saucepan) until they turn into fine crumbs.

What marshmallows to use

Large marshmallows are the best marshmallows to use. They’re the perfect size for the s’mores cookies. The marshmallow are placed on top of the baked cookie, then broiled until they’re gooey on the inside and golden-brown on the outside. Many s’mores cookie recipes call for stirring mini marshmallows into the dough, but I’ve found a few things:

1. It causes the dough to spread too much. This results in a thin crispy cookie vs a soft, fluffy one.
2. The mini marshmallows melt and caramelize. The marshmallows either completely disappear into the dough or they spread to the outside and get hard and stick to the sheet pan.

Using large marshmallows after baking provides the texture closest to a true s’more; the marshmallow stays intact and is perfectly gooey, yet slightly crispy.

Do you have to chill the dough?

No, if you’re using cold butter and eggs and your house temperature isn’t too warm, you don’t need to chill the dough. However, if you want to be safe and prevent spreading, scoop the dough and chill for 30 minutes in the fridge. If you’re using room temperature butter and eggs and/or it’s a hot day and your house is warm, then I’d suggest chilling the dough for an hour.

Other mix-in ideas

• Marshmallow bits. These are a little harder to find, which is why I didn’t include them in the original recipe, but they should hold their shape and add additional marshmallow flavor to the dough.
• Hershey bars. Replace the chocolate chips with chopped hershey bars instead for a true s’mores flavor.
• Golden grahams. If you don’t feel like chopping graham crackers, try golden grahams cereal instead! You could also try chocolate graham crackers for an extra chocolatey twist.
• Other candy. A s’more doesn’t have to use a hershey chocolate bar. Try reese’s or your favorite type of candy.

Can you freeze the dough?

Yes, cookie dough can be frozen for up to 3 months. To freeze cookie dough:

1. Line a baking sheet with a silicone mat.
2. Make the dough according to the recipe directions, then scoop the dough onto the prepared baking sheet — do not let the dough balls touch.
3. Place in the freezer until frozen, at least 6 hours.
4. Place the frozen cookie dough balls into a freezer safe ziplock baggie, remove as much air as possible, then store in the freezer for 6 months.

To bake from frozen: bake as directed (no need to thaw). Add an additional 1-2 minutes if necessary. Add the chocolate, graham cracker crumbs, and marshmallow topping, then broil as directed.

How to store

Store leftover cookies in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months. To enjoy again, thaw in the fridge if frozen then microwave to warm. – Jennifer

Print

S’Mores Cookies

These S'mores Cookies have puddles of melted chocolate, crispy graham crackers, and ooey-gooey perfectly toasted marshmallows. The BEST way to eat s'mores without a campfire. 

Course Dessert

Cuisine American

Keyword cookie smore, easy dessert, smores dessert

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 32 cookies

Calories 283kcal

Author Jennifer Debth

Equipment

• Stand Mixer
• Large Cookie Scoop
• Silicone Mats
• Baking Sheet

Ingredients

S’Mores Cookies

• 1 cup unsalted butter cold and cut into cubes
• 3/4 cups brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs cold
• 1 tablespoon vanilla extract
• 2 1/2 cups all purpose flour spoon and leveled
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 cups chopped graham crackers
• 1 cup milk chocolate chips

Topping

• 8 (1.55) oz Hershey chocolate each bar broken into quarters (each quarter should contain 3 chocolate rectangles)
• 16 tablespoons graham cracker crumbs
• 32 large marshmallows

US Customary - Metric

Instructions

S’Mores Cookies

• Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.
• Beat until light and fluffy, this takes a while, because the butter is cold.
• Scrape down the sides, then beat in eggs and vanilla until combined.
• Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated.
• Gently beat in graham crackers and chocolate chips.
• Line 4 baking sheets with silicone baking mats.
• Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.
• Optional - chill in the fridge for 30 minutes.

• Preheat oven to 350 degrees F, then bake the chilled dough balls for about 15 minutes.
• Remove cookies from oven and turn the oven to broil.
• Top each cookie with 3 chocolate rectangles, 1/2 tablespoon graham cracker crumbs, and 1 marshmallow (you may need to press down gently, but firmly to get the marshmallow to stay on the cookie).
• Broil on the middle rack for 1 minute or until the marshmallow is golden brown.
• Remove from oven, then use your fingers to gently squish the toasted marshmallow to flatten slightly and enjoy warm!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1cookie | Calories: 283kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 232mg | Potassium: 56mg | Fiber: 1g | Sugar: 27g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

The post S’mores Cookies appeared first on Show Me the Yummy.

The gooey center, the crackling golden top, the melty chocolate chips – these chocolate chip cookie bars are almost too good to be true! Incredibly easy to whip up, an instant crowd-pleaser, and the perfect shareable dessert for any occasion.

Why you’ll fall in love with these cookie bars

• Customizable.The base recipe is a blank canvas ready to be stuffed with your favorite add-ins.
• Perfectly Portable. These bars are great for picnics, lunchboxes, or an on-the-go car treat.
• Versatile. Whether it’s a summer BBQ, school bake sale, or holiday feast, these cookie bars will always impress.

Ingredients

• Unsalted Butter – using unsalted butter allows you to control the salt content. If salted butter is used, simply reduce the added salt to 1/2 teaspoon.
• Brown Sugar – light or dark brown sugar is fine, but dark adds a deeper, molasses flavor.
• Eggs –  be sure to use room temperature large eggs. They’re easier to mix and will result in a smoother batter.
• Vanilla Extract – enhances the flavors and adds that classic, sweet flavor.
• All Purpose Flour – spoon and leveled for accurate measurements. Too much flour will lead to a dry bar that crumbles when cut.
• Instant Pudding Mix – our secret ingredient that adds moisture and depth of flavor. We prefer vanilla, but feel free to use your favorite flavor!
• Salt – balances the sweetness and enhances the other flavors in the bar. 
• Baking Powder and Baking Soda – our leavening agents that help the bars rise. 
• Chocolate Chips – milk, dark, or semi-sweet. Experiment with different chips to find the one you love best.
• Maldon Sea Salt –  enhances the sweet flavor and adds a little crunch.

How to make

1. Preheat the oven and prepare the baking pan.
2. Beat together the melted butter, brown sugar, eggs, and vanilla until light and fluffy using a hand mixer if you have one. 
3. Add in the dry ingredients, beat until combined, then stir in most of the chocolate chips.
4. Press dough into the pan, sprinkle with remaining chocolate chips, and bake until golden and mostly set.
5. Cool, slice, and enjoy!

Variations

• Use different mix-ins. Try adding nuts, dried fruit, or different types of baking chips for a fun flavor twist.
• Add in a swirl. Swirl in some peanut butter or Nutella before baking for an extra gooey surprise.
• Play around with pudding. Try vanilla, pistachio, chocolate, and more!

Tips for perfect cookie bars every time

• Measure correctly. Make sure to measure your ingredients correctly for the best results. It’s especially important to not over-measure your flour, which can lead to a very crumbly bar. 
• Avoid overmixing. Over-mixing your batter can make your bars tough.
• Let cool. Allow the bars to cool completely before slicing to prevent crumbling.

How to store

Leftovers can be stored in a sealed airtight container for up to a week at room temperature, in the fridge for 2 weeks, or in the freezer for up to 3 months.

To enjoy again, microwave individual bars for 10-20 seconds from the fridge or 30-60 seconds from frozen.

– Jennifer

Print

Chocolate Chip Cookie Bars

Satisfy your sweet tooth with these irresistible chocolate chip cookie bars! This easy dessert has a perfect balance of gooey centers, crispy edges, and puddles of melted chocolate.

Course Dessert

Cuisine American

Keyword cookie bars with chocolate chips, easy cookie bars, homemade cookie bars, soft and chewy cookie bars

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 16 bars

Calories 387kcal

Author Jennifer Debth

Equipment

• Square Cake Pans - 8 inch
• Mixing Bowls
• Hand Mixer

Ingredients

• 1 cup unsalted butter melted
• 1 1/4 cups brown sugar packed (light or dark is fine)
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups all purpose flour spoon and leveled
• 1 (3.4 oz) box instant pudding mix we like vanilla
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 (12 oz) bag chocolate chips of choice reserve some for topping
• Maldon sea salt optional for topping

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F, grease an 8x8 non-stick square baking pan with cooking spray, then line it with a parchment paper sling. Set aside.
• Place melted butter, brown sugar, eggs, and vanilla into a large bowl, then use a hand mixer to beat together until light and fluffy, about 2 minutes.
• Add in flour, pudding mix, salt, baking powder, and baking soda, beat until combined, then stir in the chocolate chips (reserving a handful or so for topping).
• Press the cookie dough into the prepared pan, top with the remaining chocolate chips, then bake for 30-45 minutes or until an inserted toothpick comes out *mostly* clean.
• Sprinkle with maldon sea salt, if desired, then allow to cool in the pan for 1 hour, before slicing into bars and enjoying!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1bar | Calories: 387kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 312mg | Potassium: 218mg | Fiber: 1g | Sugar: 29g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1mg

The post Chocolate Chip Cookie Bars appeared first on Show Me the Yummy.

These cookies are actually Trevor’s Grandma’s sugar cookies recipe!

Let me just take a second to say that Trevor’s grandma was the sweeter than her sugar cookies. I only met her once but the first time we met she hugged me like she’d known me forever.

Apparently when Trevor was growing up she would send a tin of these cookies to him for Christmas. So this post today is dedicated to her! She is the amazing person behind this recipe and I think of her every time we make them!

Ingredients

This recipe is for the softest, fluffiest, sweetest drop sugar cookies. If you want to keep it super easy, you can frost these with store-bought frosting like Trevor’s grandma did. However, I’ve also included a homemade buttercream frosting recipe that’s pretty darn fantastic if you prefer!

• Butter – adds moisture and that warm, buttery flavor.
• Granulated Sugar – makes these cookies sweet and delicious.
• Eggs – helps bind everything together so the cookies can hold their shape.
• Sour Cream – provides moisture and adds a tangy flavor that perfectly offsets the sweetness from the sugar and the buttercream frosting.
• Vanilla Extract – adds warmth and flavor.
• All-Purpose Flour – gives the cookies structure.
• Baking Soda and Baking Powder – we’re using both of these leavening agents to give the cookies a light and fluffy, cake-like texture.
• Salt – cuts the sweetness and enhances other flavors.
• The BEST Vanilla Frosting – feel free to use store-bought, if desired.

How to make

These cookies take 10 minutes to prep and 10 minutes to bake! Make sure you leave time to let the dough chill for an hour.

1. Cream together butter and sugar then add in eggs, sour cream, and vanilla. Once that’s fully combined, mix in flour, baking soda, baking powder, and salt until fully combined. Cover the bowl and chill in the fridge for an hour.
2. Scoop the dough out with a cookie scoop and place on a baking sheet lined with a silicone mat.
3. Bake then let cook for a couple of minutes before transferring to a cooling rack to cool completely.
4. While the cookies are cooling, make your buttercream frosting.
5. Once the cookies are completely cooled, frost, then serve and enjoy!

How long to bake sugar cookies

This depends on the size of your cookies!

If you use a small cookie scoop, the cookies should be good to go in 8-10 minutes. If you’re using a large cookie scoop they’ll probably take more like 12-14 minutes.

How to decorate sugar cookies

We’re decorating Grandma’s sugar cookies with a delicious, thick, and creamy buttercream frosting. I keep my frosting white, but feel free to add food coloring to give the frosting a festive pop of color!

If you prefer to keep it super easy feel free to use your favorite store-bought frosting instead, but I find store-bought frosting can have a really strong oily flavor, so I definitely recommend doing the homemade version. It’s worth the extra 5 minutes!

You can also throw on some decorating sugar or sprinkles for extra color and texture.

Are sugar cookies supposed to be soft?

It depends on the recipe. This sugar cookies recipe is designed to produce soft, light, and fluffy cookies. My cut out sugar cookies recipe, on the other hand, produces cookies that are a little bit crispier and crunchier.

These cookies do dry out (in a really good way – I actually prefer these cookies after a day or two) as they sit, but they’ll still be soft.

Why are my cookies flat?

If your cookies are spreading too much, there are a couple of different reasons as to why that may be happening.

• You melted the butter. You want it softened to room temperature but NOT melted.
• Your leavening agents are expired. Make sure your baking soda and baking powder aren’t too old. They don’t work if they’re expired.
• You didn’t chill the dough. Chill the dough in the fridge for an hour before portioning it out. This helps the cookies hold their shape as they bake.
• You didn’t line the baking sheet. Make sure you line the baking sheet with a silicone mat or parchment paper. This helps hold the cookies in as they bake so they don’t spread too much.

Why is my frosting runny?

If your frosting is runny before frosting the cookies, you under-measured your powdered sugar or over-measured your cream. If it’s too thin, simply whisk in more powdered sugar.

If your frosting is melting after frosting the cookies, chances are you tried to frost the cookies too soon after baking. Make sure the cookies are completely cooled before adding the frosting!

Can you use this sugar cookie recipe for cut-out cookies?

No. This dough is a little bit softer and sticker than dough made for cut out sugar cookies.

If you’d rather give your sugar cookies fun shapes, try my cut out sugar cookies with cream cheese frosting recipe!

How to store

Store leftover sugar cookies in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months.

To enjoy again, thaw at room temperature if frozen then enjoy!

– Jennifer

Print

Grandma's Best Sugar Cookies

These really are Grandma's Best Sugar Cookies! They're perfectly soft, a little bit chewy, sweet, tangy, and topped with an ultra-thick and creamy buttercream frosting.

Course Dessert

Cuisine American

Keyword buttercream frosting, easy, fluffy

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 36 cookies

Calories 150kcal

Equipment

• Large Cookie Scoop
• Baking Sheet
• Silicone Mats
• Nesting Bowls

Ingredients

Cookies

• 1/2 cup butter softened
• 1 1/2 cups granulated sugar
• 2 large eggs room temperature
• 1 cup sour cream room temperature
• 1 teaspoon vanilla extract
• 2 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 batch best vanilla frosting

US Customary - Metric

Instructions

Cookies

• Cream together butter and sugar in a large bowl. 
• Add in eggs, sour cream, and vanilla.
• Pour in flour, baking soda, powder, and salt and mix until fully combined.
• Cover bowl with saran wrap, place in fridge, and let it chill for an hour.
• Preheat oven to 350 degrees F and line a baking sheet with a silicone mat.
• Scoop dough onto a prepared baking sheet using a cookie scoop and bake in preheated oven for 8 - 10 minutes. (Time will depend on cookie size - if using a large cookie scoop, I like 14 minutes)
• Remove from the oven and let rest for 2 minutes on the cookie sheet before transferring them to a cooling rack.
• Let cookies cool completely before frosting. 
• Frost, top with sprinkles, if desired, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

These cookies actually taste better the next day, so feel free to make these ahead of time!

Nutrition

Serving: 1cookie with frosting | Calories: 150kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 93mg | Potassium: 30mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.5mg

This post was originally published December 12, 2014 and has been updated to provide more detailed content. 

The post Grandma’s Best Sugar Cookies Recipe appeared first on Show Me the Yummy.

What are hot chocolate cookies?

Hot chocolate or hot cocoa cookies are double chocolate chip cookies that have been flavored with powdered hot chocolate mix and topped with melty chocolate and a toasted marshmallow.

Ingredients

A mash up of two cozy classics: hot cocoa and double chocolate chip cookies!

• Butter – adds flavor and tenderness. In this cookie recipe, butter is melted which results in a chewy cookie. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup of butter called for (these cookies use 1 cup of butter, so reduce salt by 1/2 teaspoon).
• Brown Sugar and Granulated Sugar – brown sugar contains molasses which yields a rich flavor and moist, chewy cookie whereas granulated sugar encourages spreading and caramelization.
• Eggs – helps bind the cookie together while also adding a chewy texture. Because we’re using melted butter, you’ll need to use room temperature eggs.
• Vanilla Extract –  adds flavor depth and a touch of sweetness. Pure vanilla extract or imitation vanilla may be used based on what you have on hand. In a recipe like today’s cookies, you won’t be able to tell if you’re using pure or imitation.
• All-Purpose Flour – a good base for all different kinds of baked goods, especially cookies. The amount of flour added in a recipe will produce different textures — more flour = drier cookie that will hold its shape whereas less flour = chewy. Drop cookies, like today’s recipe, is somewhere in the middle. These cookies will hold their shape, but aren’t dry; they are perfectly soft, yet chewy!
• Hot Chocolate Mix – you’ll need 3 (1.38 oz) packets of your favorite hot cocoa mix! I used Swiss Miss Milk Chocolate, but anything you have on hand should be fine.
• Cocoa Powder – enhances the flavor of the chocolate in the hot chocolate without adding additional sweetness. I tried testing these cookies without cocoa powder and the chocolate flavor just wasn’t strong enough.
• Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugars and pudding mix.
• Baking Powder and Baking Soda – our leavening agents. Why use both? The combination of the two gives the best “lift” to the cookies while maintaining a pleasant flavor. Too much baking powder and you’ll end up with a bitter cookies.
• Chocolate Chips – stirred into the batter to create gooey pools of melty chocolate in every bite. We’re using semi-sweet chocolate to keep these from being too sweet, but feel free to substitute with YOUR favorite chocolate chip — milk, dark, etc.
• Dove Milk Chocolate Promises – create a melty, molten lava-like chocolate puddle in the middle of each cookie to resemble sipping a cup of rich hot cocoa.
• Marshmallows – because what’s hot chocolate without marshmallows? These are optional, but I love the toasty, chewy, squishy, melty texture and creamy flavor these add to the cookies. They also help cut the richness of these extract chocolate-y cookies.

How to make

The base of the cookie is pretty standard: mix, scoop, and bake. The chocolate and marshmallow topping is then added and broiled until the chocolate is melty and the marshmallow is golden brown.

1. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth, then whisk in eggs and vanilla.
2. Fold in flour, hot chocolate mix, cocoa powder, salt, baking powder, and baking soda, then stir in the chocolate chips.
3. Line 4 baking sheets with silicone baking mats, then use a large cookie scoop to portion the dough out into 36 balls. Place 8 onto each baking sheet.
4. Bake immediately at 350 degrees F for 12 minutes, or chill/freeze until ready to use.
5. Top each cookie with a dove chocolate and marshmallow, then broil until the marshmallow is golden brown.

Can you use hot chocolate powder instead of cocoa powder in cookies?

Hot chocolate powder makes a great addition to cocoa powder in cookies, but it can’t be used to completely replace it. Why? The chocolate flavor just isn’t strong enough without cocoa powder! Using both creates a cookie that tastes like a rich cup of hot cocoa.

Best marshmallows to use in cookies

Large marshmallows are the best marshmallows to use. They’re the perfect size for hot chocolate cookies. The marshmallow are placed on top of the baked cookie, then broiled until they’re gooey on the inside and golden-brown on the outside.

Many hot chocolate cookie recipes call for stirring mini marshmallows or marshmallow bits into the dough, but I’ve found a few things:

1. Mini marshmallows causes the dough to spread too much. This results in a thin crispy cookie vs a soft, fluffy one.
2. The mini marshmallows melt and caramelize. The marshmallows either completely disappear into the dough or they spread to the outside and get hard and stick to the sheet pan.
3. Marshmallow bits work, but they’re SO difficult to find. Your best bet is ordering them online.

Using large marshmallows after baking provides the texture closest to a true gooey marshmallow that you’d have stirred into your cup of cocoa!

Can i make these without marshmallows?

Absolutely! If you’re not a marshmallow fan, simply omit the marshmallows! If you’re looking to cut some of the richness of the chocolate, try adding a dollop of whipped cream or cool whip on top of each cookie before serving.

Variations

• Try different hot cocoa. Use peppermint, caramel, gingerbread, dark chocolate, milk chocolate, white chocolate… whatever your favorite hot chocolate is, I’m sure it would be delicious in these cookies!
• Use another chocolate. Each cookie is topped with a Dove milk chocolate square, but any flavor of Dove will work: caramel, dark, mint, peanut butter, etc. Any brand of chocolate should work, but I’ve found that Dove melts SO beautifully.
• Ditch the marshmallows for whipped cream. Right before serving, add a dollop of whipped cream or cool whip!

How to store

Leftover cookies will last in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months.

To enjoy again, eat at room temperature or microwave to warm!

Make in advance

The holiday season is busy, freeze the dough in advance so you can have freshly baked cookies in a matter of minutes!

1. Make dough as directed and scoop the dough using a large cookie scoop on a silicone mat lined baking sheet.
2. Place the baking sheet into the freezer until the dough balls have frozen, at least an hour.
3. Transfer the cookie dough balls into a freezer safe ziplock baggie, then store in the freezer for up to 3 months.
4. To bake from frozen: bake as directed, adding an additional 1-2 minutes, if necessary, then add the chocolate and marshmallow topping and broil as directed.

– Jennifer

Print

Hot Chocolate Cookies

These Hot Chocolate Cookies are rich, chewy, and topped with melty chocolate and a perfectly toasted, ooey-gooey marshmallow! 

Course Dessert

Cuisine American

Keyword double chocolate cookie, hot chocolate dessert, hot cocoa dessert, marshmallow cookie

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 32 cookies

Calories 255kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Baking Sheet
• Silicone Mats
• Tupperware

Ingredients

• 1 cup unsalted butter melted
• 3/4 cups brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 2 cups all purpose flour spoon and leveled
• 1/2 cup cocoa powder
• 3 (1.38 oz) packets hot chocolate mix I used Swiss Miss Milk Chocolate, but use your favorite!
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 (12 oz) bag chocolate chips I used semi-sweet, but use any flavor you’d like
• 32 Dove Milk Chocolate Promises or flavor of choice
• 32 large marshmallows

US Customary - Metric

Instructions

• Place butter, brown sugar, and granulated sugar into a large bowl, then whisk until smooth.
• Whisk in eggs and vanilla until combined.
• Fold in flour, cocoa powder, hot chocolate, salt, baking powder, and baking soda until incorporated, then stir in the chocolate chips.
• Line 4 baking sheets with silicone baking mats.
• Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.
• Optional - chill in the fridge for 30 minutes. This helps the cookies from spreading.
• Preheat oven to 350 degrees F, then baked the dough balls for 12-15 minutes.
• Remove cookies from oven and turn the oven to broil.
• Top each cookie with 1 dove chocolate and 1 marshmallow (you may need to press down gently, but firmly to get the marshmallow to stay on the cookie).
• Broil on the middle rack until the marshmallow is golden brown, about 30-60 seconds (time varies depending on how hot your broiler is).
• Remove from oven, then use your fingers to gently squish the toasted marshmallow to flatten slightly and enjoy warm!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1cookie | Calories: 255kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 55mg | Fiber: 1g | Sugar: 26g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

The post Hot Chocolate Cookies appeared first on Show Me the Yummy.

Another easy crafty recipe for a non-crafty mom like me! These Oreo Turkey Cookies couldn’t be cuter! Bonus: they’re easy enough to let the kiddos help and they make a great last minute Thanksgiving dessert.

Ingredients

There are so many different ways to make cookie turkeys with just 5-10 ingredients!

• Oreos – the base of our turkeys! For some of the turkey’s I used “regular” oreos and for the others I used golden oreos. Feel free to use one, both, or try another flavor like pumpkin spice for even more festive flair! If you’re looking for a different cookie entirely, try nutter butters or even homemade cookies!
• Candy Corn – our “feathers”. If you’re really not a fan of candy corn, you could try using thin pretzel sticks that have been dunked in different colored candy melts (try red, yellow, and orange), pecans, or thinly sliced almonds.
• Mini Reese’s or Mini Oreos – the base of our turkey face! This step isn’t necessary, you could stick the eyes and nose directly on the larger oreo, but I find that using a mini reese’s or mini oreo adds dimension. I used a variety: mini reese’s, mini “regular” oreos, and mini golden oreos.
• Reese’s Pieces, M&Ms, or Butterscotch/Peanut Butter Chips – the nose. I think reese’s pieces are the cutest and easiest to use, because the colors are already thanksgiving colors (brown, orange, and yellow), but regular M&Ms, butterscotch chips, and peanut butter chips will all work as well.
• Candy Eyes – the eyes! You can find them on Amazon, Target, or pretty much any craft store. You can use frosting in a pinch if you can’t find the candy eyes.
• Frosting – our “glue”. This helps everything stick together. I used a tube variety, so I could easily squirt it on, but any frosting that will harden slightly will do.

How to make

These are the easiest Thanksgiving dessert, but be sure to use the photos as reference.

1. Untwist an Oreo, then spread each side with frosting.
2. Place on 5 candy corn pieces to create the feathers, then sandwich the cookies back together.
3. Place a dollop of frosting on the back of a mini Reese’s (or mini Oreo), then press that onto the larger Oreo.
4. Use the icing to glue the candy eyes and 1 Reese’s pieces (or M&Ms/butterscotch chip) on the center of the mini Reese’s (or mini Oreo) to create the face of the turkey.

How to store

Leftovers will last in a sealed airtight container at room temperature for 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

– Jennifer

Print

Oreo Turkey Cookies

These Oreo Turkey Cookies couldn't be cuter! These cookie turkeys are quick, easy, and perfect for a kid friendly Thanksgiving activity.

Course Dessert

Cuisine American

Keyword thanksgiving cookie, thanksgiving craft, thanksgiving dessert, turkey cookies

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 1 turkey cookie

Calories 161kcal

Author Jennifer Debth

Equipment

• Baking Sheet
• Tupperware

Ingredients

• Oreos regular and/or golden
• White frosting I used a Wilton White Icing Tube
• Candy corn
• Mini Reese’s and/or Mini Oreos regular and/or golden
• Reese’s Pieces, M&Ms, and/or Butterscotch/Peanut butter chips
• Candy eyes

Instructions

• Using the photos above as reference, begin by untwisting an Oreo and placing both halves down frosting side up.
• Spread the inside of each with a thin layer of frosting (this is our “glue” for the candy corn).
• Place 5 candy corn pieces on one Oreo half fanning out so they look like the feathers of our turkey (the white tip of the candy corn will be toward the center of our Oreo half pressed into the frosting).
• Sandwich the two Oreo halves back together.
• Place a dollop of frosting on the back of a mini Reese’s (or mini Oreo), then press that onto the larger Oreo opposite of the feathers.
• Now use the icing to glue the candy eyes and 1 Reese’s pieces (or M&Ms/butterscotch chip) on the center of the mini Reese’s (or mini Oreo) to create the face of the turkey.
• Place in the fridge to allow the frosting to set, then enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

The best way to make these turkey’s is to look at the photos in the post!

Nutritional information is a very rough guesstimate on 1 turkey cookie using a regular oreo, candy corn, 1 mini reese's, reese's pieces, and candy eyes. 

Nutrition

Serving: 1turkey cookie | Calories: 161kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 62mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg

The post Oreo Turkey Cookies appeared first on Show Me the Yummy.

I have the biggest sweet tooth known to man and I absolutely ADORE candy, but even I get tired of eating it plain. The solution? Candy cookies! This recipe uses 4 CUPS chopped candy, so this is a great solution for using up all those leftover candy bars!

Ingredients

• Butter – adds flavor and tenderness. In this cookie recipe, butter is melted which results in a chewy cookie. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup of butter called for (these cookies use 1 cup of butter, so reduce salt by 1/2 teaspoon).
• Brown Sugar and Granulated Sugar – brown sugar contains molasses which yields a rich flavor and moist, chewy cookie whereas granulated sugar encourages spreading and caramelization.
• Eggs – helps bind the cookie together while also adding a chewy texture. Because we’re using melted butter, you’ll need to use room temperature eggs.
• Vanilla Extract –  adds flavor depth and a touch of sweetness. Pure vanilla extract or imitation vanilla may be used based on what you have on hand. In a recipe like today’s cookies, you won’t be able to tell if you’re using pure or imitation. The stronger flavors from the Halloween candy will mask any differences.
• All-Purpose Flour – a good base for all different kinds of baked goods, especially cookies. The amount of flour added in a recipe will produce different textures — more flour = drier cookie that will hold its shape whereas less flour = chewy. Drop cookies, like today’s recipe, is somewhere in the middle. These cookies will hold their shape, but aren’t dry; they are perfectly soft, yet chewy!
• Instant Vanilla Pudding Mix – made primarily with cornstarch and sugar. Instant pudding adds an additional sweet, vanilla flavor and keeps the cookies tender. Use whatever instant pudding mix flavor you have on hand: butterscotch, chocolate, etc.
• Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugars and pudding mix.
• Baking Powder and Baking Soda – our leavening agents. Why use both? The combination of the two gives the best “lift” to the cookies while maintaining a pleasant flavor. Too much baking powder and you’ll end up with a bitter cookies.
• Halloween Candy – use whatever leftover chocolate-y candy you have on hand. You’ll need 4 cups chopped. I used about 7 mini pieces/packages each: M&Ms, Reese’s, Twix, Kit Kat, 3 Musketeers, Heath, Whoppers, Snickers, needed Milky Way.

How to make

1. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth, then whisk in eggs and vanilla.
2. Fold in flour, instant pudding, salt, baking powder, and baking soda, then stir in chopped candy.
3. Line 4 baking sheets with silicone baking mats, then use a large cookie scoop to portion the dough out into 36 balls. Place 9 onto each baking sheet.
4. Bake immediately at 350 degrees F for 15 minutes, or chill/freeze until ready to use.

Tips

• Make them pretty. Press a couple pieces of chopped candy into the top of the cookie before or after baking.
• Different candy will cause the cookies to spread more or less. Cookies with a lot of caramel (Milky Way) may cause the cookies to spread more. Use the back of a spoon to press the cookie back into a “perfect” circle.

The best halloween candy for cookies

The only candy I would avoid in candy cookies is the fruity stuff: skittles, sour patch kids, starbursts, gummies, etc. Here are some of my favorite candies to use:

• M&Ms
• Reese’s
• Twix
• Kit Kat
• 3 Musketeers
• Heath
• Whoppers
• Snickers
• Milky Way

How to store

Leftover cookies will last in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months.

To enjoy again, microwave to warm!

How to freeze cookie dough

Don’t want to enjoy the cookies right away? Freeze the dough!

1. Make dough as directed and scoop the dough using a large cookie scoop on a silicone mat lined baking sheet.
2. Place the baking sheet into the freezer until the dough balls have frozen, at least an hour.
3. Transfer the cookie dough balls into a freezer safe ziplock baggie, then store in the freezer for up to 3 months.
4. To bake from frozen: bake as directed, adding an additional 1-2 minutes, if necessary.

Other ways to use leftover candy

Check out my Leftover Halloween Candy Recipes or check out this article on 5 Ways to Donate Halloween Candy.

– Jennifer

Print

Candy Cookies

These Candy Cookies are the BEST way to use up leftover candy bars from Halloween or any festive holiday! They're chewy, ooey-gooey, and can be baked from fresh or frozen.

Course Dessert

Cuisine American

Keyword candy bar cookies, halloween candy recipe, leftover candy recipe, leftover halloween candy cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 36 cookies

Calories 202kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Silicone Mats
• Baking Sheet
• Large Cookie Scoop
• Tupperware

Ingredients

• 1 cup unsalted butter melted
• 3/4 cup brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups all purpose flour spoon and leveled
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 4 cups chopped halloween candy I used 7 mini pieces/packages each: M&Ms (don’t chop), Reese’s, Twix, Kit Kat, 3 Musketeers, Heath, Whoppers, Snickers, Milky Way

US Customary - Metric

Instructions

• Place butter, brown sugar, and granulated sugar into a large bowl, then whisk until smooth.
• Whisk in eggs and vanilla until combined.
• Fold in flour, instant pudding, salt, baking powder, and baking soda until incorporated, then stir in the chopped candy.
• Line 4 baking sheets with silicone baking mats.
• Use a large cookie scoop to scoop out 36 dough balls — place 9 onto each prepared baking sheet.
• Optional - chill in the fridge for 30 minutes. This helps the cookies from spreading.
• Preheat oven to 350 degrees F, then baked the chilled dough balls for 12-15 minutes.
• Cool slightly, then transfer to a wire cooling rack to finish cooling.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

See How to Freeze Cookie Dough if you don’t want to bake all your cookies right away.

Nutrition

Serving: 1cookie | Calories: 202kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 168mg | Potassium: 87mg | Fiber: 1g | Sugar: 18g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

The post Candy Cookies appeared first on Show Me the Yummy.

What is a red velvet cookie made of?

Red velvet cookies can be made with a variety of different ingredients, but this recipe uses red velvet cake mix, pudding mix, butter, eggs, vanilla, and salt.

What flavor is red velvet?

Red velvet has a very mild cocoa flavor and is often paired with a tangy cream cheese frosting!

Ingredients

These easy red velvet cookies only require 6 ingredients! My secret?  Pudding mix! It makes these soft, yet chewy.

• Red Velvet Cake Mix – a dry cake mix made with flour, sugar, and a variety of other ingredients is used as the base for these cookies. 1 (15.25 oz) box is required for this recipe.
• Pudding Mix – instant pudding mix is made up of pre-gelatinized starch which makes these cookies extra fluffy. It also adds an additional layer of flavor. I used an instant white chocolate pudding, but if you can find it, an instant cheesecake pudding would mimic the classic red velvet/cream cheese frosting pairing!
• Butter – creates a chewy texture and rich, buttery flavor. Unsalted or salted butter may be used for these cookies. If using salted, reduce the amount of added salt in half or completely omit.
• Eggs – binds the dough together so the cookies can hold their shape. Use room temperature large eggs. To quickly bring an egg to room temperature, simply plunge the eggs in warm water and let them sit for about 5 minutes.
• Vanilla – adds depth of flavor to the cookies. Pure vanilla extract or imitation vanilla may be used.
• Salt – brings out the chocolate flavor of the cookies while also cutting the sweetness from the sugar in the cake and pudding mixes. Salt is always recommended in sweet recipes to ensure the outcome isn’t cloyingly sweet.
• Oreo Buttercream Frosting – optional, but highly recommended for topping the cookies. This Oreo frosting is sweet, creamy, and absolutely packed with cookies. If Oreo frosting isn’t your thing, check out Variations on my other mix-in/topping suggestions.

How to make

These cookies couldn’t be easier to make. PSST – they’re even easier to eat!

1. Place dry cake mix, dry pudding mix, butter, eggs, vanilla, and salt into a large bowl and mix, using a hand mixer or stand mixer, until combined.
2. Use a large cookie scoop to scoop 9 cookies onto a silicone mat lined baking sheet then bake at 350 degrees F for 10-15 minutes.
3. Cool completely before topping with optional frosting and enjoying at room temperature or chilled.

Variations

If Oreo frosting isn’t your thing, try one of these other suggestions:

• Omit the frosting and use chocolate chips. White chocolate, semi-sweet chocolate chunks, etc. would add a great melty texture and extra sweetness.
• Use a different frosting. Red velvet and cream cheese go hand-in-hand, so try topping these with a cream cheese frosting instead.
• Roll in sugar. For a fun twist on a crinkle cookie, roll the dough balls in powdered sugar before baking. Don’t be stingy! You need a lot to get the full effect.

How to store

Leftover frosted or unfrosted cookies can be stored in an airtight container for 3 days at room temperature, 1 month in the fridge, or 3 months in the freezer.

To enjoy again, thaw, if frozen, then eat chilled or room temperature.

– Jennifer

Print

Red Velvet Cookies

These Red Velvet Cookies are fluffy, yet chewy and can be topped with an Oreo frosting, if desired! These cookies are extra easy thanks to cake mix.

Course Dessert

Cuisine American

Keyword cake mix cookies, frosted cookies, pudding cookies, red velvet dessert

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 18 cookies

Calories 178kcal

Author Jennifer Debth

Equipment

• Silicone Mats
• Baking Sheet
• Stand Mixer
• Hand Mixer
• Large Cookie Scoop

Ingredients

• 1 (15.25 oz) box red velvet cake mix
• 1 (3.3 oz) box instant white chocolate pudding mix
• 1/2 cup unsalted butter melted
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• Oreo Buttercream Frosting optional for topping*

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and line 2 rimmed baking sheets with silicone baking mats. Set aside.
• Place dry cake mix, dry pudding mix, butter, eggs, vanilla, and salt into a large bowl and mix using a hand or stand mixer until combined.
• Use a large cookie scoop to scoop 9 cookies** onto each of the prepared baking sheets.
• Place 1 baking sheet in the fridge and bake the other in the preheated oven for 10-15 minutes, or until the insides are slightly underdone, but the tops and bottoms are cooked.
• Remove from oven, cool for 2 minutes on the baking sheet, then remove cookies and place onto a wire baking rack to continue cooling.
• Repeat with remaining baking sheet.
• Cool completely before topping with frosting and enjoying!
• Serve room temperature or chilled.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*See Variations if you’d like other options for mix-ins/topping suggestions.

**If you like a thinner, less puffy cookie: smush down each dough ball until it’s about 1/2 inch thick before baking.

Add 200 calories per cookie if using the Oreo Buttercream Frosting.

Nutrition

Serving: 1unfrosted cookie | Calories: 178kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 304mg | Potassium: 91mg | Fiber: 1g | Sugar: 13g | Vitamin A: 188IU | Calcium: 41mg | Iron: 1mg

The post Red Velvet Cookies appeared first on Show Me the Yummy.

These peanut butter banana cookies may be vegan, gluten free, and healthy enough for breakfast, but they’re also insanely delicious, chewy, and packed with pools of melty chocolate. These cookies truly are the best of both worlds.

Ingredients

These healthy refined sugar free vegan cookies use every day ingredients that I bet you already have on hand!

• Flax Egg: Ground Flaxseed Meal and Water – eggs are used in cookies to provide structure (aka keep the cookies from falling apart) and promote a chewy texture. I wanted these cookies to be vegan, so we needed an egg replacement. Enter: a flax “egg”. Ground flaxseed meal is mixed together with water then sets in the fridge to gel. Flax eggs provide structure, just like “real” eggs. They also do have some amount of fat which will promote a chewy texture.
• Peanut Butter – look for an all-natural creamy peanut butter, not a processed variety like Jiff. If you’re looking for an oatmeal cookie recipe using processed peanut butter, check out our peanut butter oatmeal cookies. All natural peanut butter has a runnier texture which is necessary for these cookies. They also don’t contain added sugars or oils, which keeps this recipe more nutritious.
• Bananas – 2 large very ripe bananas are called for in the original recipe. As bananas ripen, they get softer and sweeter. Because this recipe uses very little additional sweeteners, it’s important to use ripe bananas to provide enough sweetness.
• Maple Syrup – our all-natural sweetener which is brimming with vitamins and minerals. Just a touch of maple syrup provides additional sweetness to compliment the bananas.
• Vanilla Extract – adds a sweet flavor and depth. Without it, the cookies will taste bland. Feel free to use pure or imitation vanilla.
• Old Fashioned Oats – aka rolled oats. Old fashioned oats provide a chewy texture while also adding structure which gives the cookies shape. Be sure to use oats that are certified gluten free if necessary.
• Baking Soda – our leavening agent. Baking soda gives these cookies a “lift” and prevents them from becoming too dense. It also promotes a nice, chewy texture.
• Cinnamon and Salt – this combination of spices gives a warm, cozy flavor and also helps to balance out the sweetness from the bananas and maple syrup. Feel free to use a store-bought seasoning blend like “pumpkin pie spice” to replace the cinnamon if you like very spiced cookies.
• Chocolate Chips – use semi-sweet, milk, or dark chocolate. Chocolate chunks or chopped chocolate may also be used. Be sure to use a dairy free or vegan variety, if necessary.

How to make

Because these cookies have no flour or eggs, the batter is perfectly safe to eat raw! Don’t forget to save some for baking. 😉

1. Make a flax “egg” by stirring together flaxseed meal and water until combined. Chill for 15 minutes then proceed with the recipe.
2. Place the flax egg into a food processor with peanut butter, bananas, maple syrup, vanilla, oats, baking soda, cinnamon, and salt, then process until no banana chunks remain.
3. Stir in the chocolate chips, then place mixture into the fridge to chill for 30 minutes.
4. Use a large cookie scoop to scoop 12 dough balls onto a silicone mat lined baking sheet then bake in preheated oven for 8-12 minutes at 350 degrees F.
5. Cool, then enjoy chilled in the fridge, room temperature, or warmed in the microwave.

What peanut butter to use

Use a drippy all-natural creamy peanut butter for the best results. The ingredients should be “peanuts” or “peanuts and salt”. Because we’re using all-natural peanut butter, separation is very normal. Simply stir the peanut butter until thoroughly combined before measuring it out for the recipe.

The specific brand shouldn’t matter.

How to store

Cooled cookies will last in an airtight container in the fridge for 1-2 weeks or in the freezer for 2-3 months. Because these cookies are so moist, I don’t recommend leaving them out at room temperature for more than a day.

These cookies are great served chilled straight from the fridge (they taste like a dense banana bread) or warmed in the microwave.

– Jennifer

Print

Peanut Butter Banana Cookies

These Peanut Butter Banana Cookies are chewy and loaded with chocolate chips. Bonus: they're vegan, naturally sweetened, and healthy enough for breakfast, but decadent enough for dessert.

Course Breakfast, Snack, Dessert

Cuisine American

Keyword banana cookie, healthy breakfast cookies, healthy cookie, no egg cookie, no flour cookie, refined sugar free, vegan cookie

Prep Time 35 minutes

Cook Time 10 minutes

Total Time 45 minutes

Servings 22 cookies

Calories 144kcal

Author Jennifer Debth

Equipment

• Food Processor
• Silicone Mats
• Baking Sheet
• Large Cookie Scoop
• Wire Cooling Rack

Ingredients

• 1 tablespoon ground flaxseed meal
• 3 tablespoons water
• 1 cup all natural peanut butter *
• 2 large very ripe bananas each broken in half
• 1/4 cup pure maple syrup
• 1/2 tablespoon vanilla extract
• 2 cups old fashioned oats certified gluten free if necessary
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips dairy free if necessary

US Customary - Metric

Instructions

• In a small bowl, stir together flaxseed meal and water until combined, then place in the fridge to chill for 15 minutes. This is our flax “egg”.
• Place the flax egg into a food processor then add in peanut butter, bananas, maple syrup, vanilla, oats, baking soda, cinnamon, and salt.
• Process until no banana chunks remain.
• Stir in the chocolate chips, then place mixture into the fridge to chill for 30 minutes.
• Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat.
• Use a large cookie scoop to scoop 12 dough balls onto the prepared baking sheet then bake in preheated oven for 8-12 minutes**.
• Remove from the oven, allow to cool for 2 minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling.
• Repeat with remaining cookies.
• Store cooled cookies in the fridge and enjoy chilled, room temperature, or warmed in the microwave.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*Be sure you’re using an all-natural variety where the ingredients are just peanuts or peanuts and salt. You’ll also need to be sure to stir it thoroughly to reincorporate the oil before measuring it out for the recipe.

**Cook time depends on the texture you’re going for. 8-10 minutes will get you a denser, fudge-y, banana bread texture and 12 minutes becomes drier and more cake-like. We like 8-10 minutes.

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 174mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Peanut Butter Banana Cookies appeared first on Show Me the Yummy.

Finally. A chocolate chip microwave cookie recipe that ISN’T CRUMBLY. You guys. I have tried so many different recipes and they all come out so bland and dry OR super gummy and gross.

This chocolate chip cookie in a mug couldn’t be further from that. It’s chewy, gooey, and loaded with chocolate. Don’t forget the scoop of ice cream on top!

Ingredients

This mug cookie uses your standard cookie ingredients, but has a secret ingredient for flavor and texture: maple syrup!

• Butter – adds flavor and tenderness. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply omit the salt.
• Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Maple Syrup – provides additional sweetness and also helps make the cookie rich and fudge-y. I tried making this cookie without the syrup, but the flavor and texture were lacking. Be sure you’re using pure maple syrup, not pancake syrup.
• Egg Yolk – helps bind the cookie together while also adding a chewy texture. Using only an egg yolk makes this mug cookie ultra fudge-y. I tried using an egg replacement (like applesauce) and the texture was too cake-like.
• Vanilla Extract – adds a sweet flavor and depth. Without it, the cookies will taste bland. Pure vanilla extract is always preferred, but imitation will be fine in a pinch.
• All-Purpose Flour – a good base for all different kinds of baked goods, especially cookies. The amount of flour added in a recipe will produce different textures — more flour = drier cookie that will hold its shape whereas less flour = chewy. It’s important to not over-measure the flour in today’s recipe or you’ll end up with a cake-y texture.

• Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugar and maple syrup.
• Chocolate Chips/Chunks – stirred into the batter to create gooey pools of melty chocolate in every bite. Feel free to use any chocolate chip (milk, semi-sweet, dark, etc.) you enjoy!

How to make

This cookie is so quick, making it the perfect dessert for when you need a chocolate chip cookie STAT!

1. Melt butter in a microwave-safe mug, then stir in brown sugar, maple syrup, egg yolk, vanilla, flour, salt, and chocolate chips.
2. Microwave for 45 seconds – 120 seconds or until the cookie is cooked to your liking.
3. Cool slightly, then serve with a scoop of vanilla ice cream and enjoy!

Why didn’t my chocolate chip mug cookie rise?

Since there isn’t a leavening agent like baking soda or baking powder in this recipe, the cookie likely won’t rise much in the microwave, and that’s what is intended.

I tried testing this cookie with baking soda and it rose a ton, but the texture was more cake-like instead of being a rich, chewy cookie.

Why is my chocolate chip cookie in a mug dry?

If your cookie is too dry you likely added too much flour or microwaved the cookie for too long.

• To properly measure flour: use a spoon to scoop the flour into your measuring cup, then level off the top with the back of a knife. This ensures you don’t use too much flour.
• To avoid over “baking”: start with 45 seconds and add more time, if necessary. It’s better to have an under “baked” cookie. The longer it cooks, the more cake-like it will be.

Can you bake a mug cookie?

Yes, it takes significantly longer, but it turns out like a deep dish gooey cookie!

1. Pre-heat oven to 350 degrees F and grease an oven-safe ramekin with cooking spray and set aside.
2. Melt butter in a medium sized microwave safe bowl, then stir in the remaining ingredients.
3. Pour batter into the prepared ramekin and bake for 10-30 minutes or until the cookie is baked to your liking.
4. Remove from oven, serve with a scoop of vanilla ice cream, and enjoy!

How to store

Since this is a single-serving, 5-minute recipe, no need to store it! You can whip it up right before you’re ready to eat it.

If you don’t finish your cookie and do want to save it for later, cover it and keep it in the fridge for 2-3 days, then reheat in the microwave.

– Jennifer

Print

Chocolate Chip Cookie in a Mug

This is the best Chocolate Chip Cookie in a Mug! It’s chewy, ooey-gooey, and packed with chocolate. The perfect personal-sized, microwave dessert! 

Course Dessert

Cuisine American

Keyword microwave cookie, microwave dessert, single serving cookie, single serving dessert

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 2 people

Calories 300kcal

Author Jennifer Debth

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons dark brown sugar
• 1 tablespoon pure maple syrup
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour spoon and leveled
• 1/4 teaspoon salt
• 2 tablespoons chocolate chips/chunks plus more for topping, if desired

US Customary - Metric

Instructions

• Place butter into a microwave-safe mug and microwave until melted.
• Stir in brown sugar, maple syrup, egg yolk, and vanilla until smooth, then stir in flour, salt, and chocolate chips.
• Sprinkle with a few more chocolate chips, if desired, then microwave for 45 seconds - 120 seconds* or until the cookie is cooked to your liking.
• Cool slightly, then serve with a scoop of vanilla ice cream and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*Cook time will vary based on microwave and mug size/shape used. Start with 45 seconds and add more time, if necessary. It's better to have an under "baked" cookie. The longer it cooks, the more cake-like it will be.

Nutritional information is for 1/2 the mug cookie. Trevor and I like sharing it with a big scoop of vanilla ice cream.

Nutrition

Serving: 0.5cookie | Calories: 300kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 304mg | Potassium: 71mg | Fiber: 1g | Sugar: 22g | Vitamin A: 472IU | Calcium: 38mg | Iron: 1mg

The post Chocolate Chip Cookie in a Mug appeared first on Show Me the Yummy.