Cake Mix Cookies with a Triple Chip

I will never forget when we had a barbeque with our Neighbors a few months back,

she brought the most divine cookies that were so soft, moist, and full of different types of chocolate chips.  I knew I had to get my hand on the recipe.

I would have never guessed that they were made from a cake mix either.  Even more of a reason to make them-Super easy!

 

 

 

 

 

Recipe:

1 chocolate cake mix (I used devils food)

1/2 cup vegetable oil

2 eggs

1/3 cup white chocolate chips

1/3 cup semi-sweet chocolate chips

1/3 cup milk chocolate chips

 

*Note: You can sub out any of the chips for butterscotch chips, peanut butter chips, M&M's, peanut butter cups, or even Andes Mints.

 

Preheat your oven to *350. 

 

In a large mixing bowl, mix together the cake mix, oil, and eggs.  Stir till well incorporated. Fold in the chips.  I used a cookie scoop, but if you don't have one just make 1inch balls and place them on a prepared cookie sheet.  (I always bake my cookies on a silicone liner like a Silpat, but if you don't have one you could just use parchment paper. This makes it so the cookies don't stick to the sheet or burn.)

 

Bake for 8-10 minutes.  Let cool on the cookie sheet for a couple of minutes before transferring them to a cooling rack. 

*Makes about 3 dozen cookies.  Store in an airtight container for up to a week.

 

 

 





Whole Wheat Chocolate Chip Cookies

Seriously I have majorly been slacking, I know! I have missed keeping up with all of you fellow bloggers! I mentioned last week that we have been busy lately, but we really have been so busy!  Between looking for a new place to live in Dallas and Houston, finally deciding to stay in Houston, and celebrating my husbands birthday over the weekend, these are just a few of the many things that we have been up to.  I haven't had much time to spend in the kitchen at all!  To be honest it was a nice break for awhile, not cooking everyday, but now I have gotten WAY out of routine and I am trying my hardest to get it back together.  So bare with me, I hope to get back on track and start posting more often.  

However right before we left for Dallas, I whipped up a batch of these cookies, not sure how they would turn out cause I have never used whole wheat flour in cookies, and I must say they were DELICIOUS! I honestly can say that they are right up there with my favorite Chocolate Chip Cookies!  I snagged this recipe from Mel's Kitchen Cafe and I am so glad that I did.  These cookies are seriously a must try! 

Recipe:

*Makes about 4 dozen cookies

1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats – I prefer the texture of quick oats in this recipe)
2 ½ cups semisweet chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.

(Recipe Source: Mels Kitchen Cafe)

Mini Peanut Butter Cup Cookies

I know I know, another dessert recipe, but really, could these cookies be any more tempting?  I mean okay, not only are they mini so you can justify how many you eat, but also because they are chocolate chip cookies with a Reese's peanut butter cup smooshed in the middle! Seriously these are a must make in my book!

 Super easy and Super good!

Recipe:

Use this cookie dough recipe

24-36 Mini Reese's Peanut Butter Cups

Alright so all you are going to do is preheat the oven to *375.  Grease a mini muffin tin (I used bakers joy) then using a cookie scoop, fill each hole with about 1 Tbsp. of this Chocolate Chip Cookie Dough. (or you can use your favorite choco chip cookie recipe also) 

Bake them for 8-10 minutes. Remove from oven and immediately press one mini Reese's cup into the center of each cookie.  Let sit in the pan for about 5 minutes then transfer the cookies to a wire cooling rack to cool completely.  Serve with a nice cold glass of milk!

Smookies+ Favorite Chocolate Chip Cookies

Ok so I am super excited to share this recipe with you because, well, these little babies are soooooo good (and I just love their name :) ) 

When I first came across this recipe on Tasty Kitchen I knew at once I had to make them.  I know, I know, I say that about almost every recipe that I try but really, I KNEW I had to make these. I love smore's so much and when I saw these cookies turned into smore's (hence the name Smookies; smore's+cookies=smookies)  well, i was a goner. 

I got to work immediately making some of my favorite chocolate chip cookies. (Recipe included in this post)  I don't know if I have ever admitted, but I have just recently discovered Nutella. Don't get me wrong I have always heard about the stuff but never had given it a chance till about a week ago, and all I can say is WOW i sure have been missing out! I am officially a Nutella fan now! The original smookie recipe called for a chocolate ganache ,but I wanted to put my Nutella to use, and I have to say it was a major success!  If your not a Nutella fan that's ok, I have included the chocolate ganache that the recipe originally calls for.

Trust me when I say, your families will love you even more for making these treats! I know that The Hubs would love me a whole lot more if I would make these again. He was pretty upset that he only got one!

Recipe:

(This recipe will make 18 smookies)

For the Chocolate Chip Cookies:

3/4 cup shortening (all-vegetable shortening Crisco)

1 1/4 cup firmly packed light brown sugar

2 Tbsp. Milk

1 Tbsp. Vanilla

1 whole egg

1 3/4 cup all purpose flour

1 tsp. salt

3/4 tsp. baking soda

1 1/2 cup semi-sweet chocolate chips

For the Smookie:

36 large marshmallows

1 large container of Nutella

Or for the Chocolate Ganache:

4 oz of bittersweet chocolate

1/2 cup heavy cream

For the cookies, cream together the shortening and brown sugar till it is light and fluffy.  Beat in the milk, vanilla, and egg.  Next, stir in the flour, baking soda, and salt.  Stir till well combined.  Next slowly mix in the chocolate chips. 

Using a cookie scoop, (or just a tablespoon) drop 12 rounded spoonfuls onto a lined baking sheet (using parchment paper or a silicone liner). Bake @ *375 for 8-10 minutes.  Transfer to a wire cooling rack and let cool completely.  (This recipe will make 3 dozen cookies, or 18 smookies)

To assemble the Smookie: Take 2 cooled cookies, and spread 2 Tbsp. of Nutella or ganache on the bottom cookie. Top with 2 large marshmallows and the other cookie. Wrap each smookie in foil and either bake in the oven @ *350 for 6-8 minutes or on the grill for the same time. Serve immediately!

(recipe source: For the Cookie, on the crisco container, and here for the Smookie)

The Hubs Favorite Cookie "aka Neiman Marcus Cookies"

I can remember when my sister-in-law Kim made these cookies and my husband just about died from how good they were!  Honestly everything she makes is so yummy you would think you were in heaven!  We miss her sunday treats being all the way in Texas now!  Anyways, back to these yummy cookies! They are chewy and full of chocolatey yummyness! This recipe makes a ton too which is perfect for a get together with family or friends, or if your like the Hubs and I you could practically eat all of them by yourselves and maybe, honestly maybe if there are any left, freeze some for a later craving...

Recipe:

1 cup Butter (softened)

1 cup Sugar

1 cup Brown Sugar

2 Eggs

1 tsp. Vanilla

2 cups Flour

1/2 tsp. Salt

1 tsp. Baking Soda

1 tsp. Baking Powder

2 1/2 cups oats (ground up like flour)

1/2 of a (12oz) bag Semi-Sweet Chocolate Chips

1 (7oz) Hershey Chocolate Bar (I prefer the blue symphony bar adds a little crunch with the toffee bits)

Cream together the butter and sugars. Add in the eggs and vanilla mixing well.  In your food processor (or blender) process the oats until they are the consistency of flour ( I sometimes like to leave the oats somewhat large just to give it that oatmeal cookie affect like in the picture above).  Next, sift together your flour, salt, baking soda, powder, and ground oats.  Pour into the sugar mixture and stir till well combined. Gently stir in the chocolate chips and candy bar.  Using a cookie scoop, scoop about 1 Tbsp. size balls and place them onto a prepared cookie sheet pressing lightly on each ball flattening them slightly.  Bake @ *375 for 8-10 minutes.  Serve with an ice cold glass of milk!

(Recipe Source: My sister-in-law Kim)

Happy Friday!

(photo via twopeasandtheirpod)

We finally reached Houston a couple of days ago but unpacking has consumed all of my time so I have not been able to really cook or bake anything! However, I did come across these amazing looking cookies over at Two Peas and Their Pod and I had to share them with you guys! Don't they look amazing! Seriously, you can bet that I will be making these as soon as I get some time to bake! Click here for the recipe.

No Bake Cookies

I don't know about you, but these cookies make me feel like a kid again every time I eat one.  When my husband requests a treat, he almost always wants something that either has oatmeal, chocolate, or peanut butter in them. (Like he loves Muddy Buddies, Cowboy Cookies, No bakes, and etc.) I came across this recipe after I made the ones above, and I can't wait to try them! Lets just say it includes coconut and marshmallows. 2 of my favorite things!

Recipe:
2 cups sugar
1/2 cup Butter
1/2 cup Cocoa Powder
2 tsp. Vanilla
1/2 cup Milk (preferably whole if you have it)
1/3 cup Peanut Butter
3 cups Oats

1. Bring the sugar, butter, milk, and cocoa powder to a boil in a medium saucepan over medium heat. Boil, stirring frequently, for 2 minutes. When done boiling stir in the peanut butter and vanilla. Lastly, add in the 3 cups of oats and stir till well combined.  Take about 2 spoonfuls of cookie mixture and place on a baking sheet lined with wax paper, parchment, or a silicone liner. You should be able to fit as many as 15 cookies on a baking sheet.

Sugar Cookies with Cream Cheese Frosting

Next to Homemade Oreo Cookies I think sugar cookies are my next favorite cookie. They are the perfect cookie for holidays cause you can cut and decorate them into shapes that represent that specific holiday. I also really like them because they taste so good. There kind of the cookie of comfort food to me if that makes any sense? I hope you like this recipe cause it is by far my favorite sugar cookie recipe that I have found. It may have something to do with the fact that there is sour cream in the dough, I'm not sure, but any recipe with the word "cream" in it has got to be good right?

Recipe:
For the Cookie:
1 cup butter (softened)
2 cups granulated sugar
2 whole eggs
1 cup sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
4 1/2 cups flour (Plus some flour for rolling the cookies out I use about a Tbsp every time I roll cookies)

Preheat the oven to *350. Cream together the butter and sugar. Add eggs in one at a time. Then mix in the sour cream and vanilla. In a seperate bowl, sift together the flour, b. powder, b. soda, and salt. Then Slowly add the flour into the cream mixture. Roll cookies onto a floured surface. I like to roll the dough till it is about 1/4" thick. Cut with your cookie cutters of choice. Bake cookies for 10-12 minutes.

Cream Cheese Frosting:
8 oz cream cheese (softened)
4 1/2 cups powdered sugar
1 1/2 tsp. vanilla
5 Tbsp. butter (softened)
Evaporated or whole milk (I add in 1 Tbsp at a time till desired consistency. When I made this recipe last I didn't even need the milk but usually I add 1-2 Tbsp.)

Beat the cream cheese, butter, and sugar till soft. Add in vanilla. Mix in, 1 Tbsp. at a time, evaporated milk till desired consistency. (Usually 2 Tbsp. is enough). Then mix in food coloring of choice.

Cookie Tulips with a Strawberry Cream

The thing that I love the most about this dessert is that they look fancy and way hard to make, when really they are so easy you wouldn't believe it!  And your family will be so impressed! Oh and they taste pretty darn good too.

Recipe:
Cookie:
1/4 cup Butter (softened)
1/2 cup granulated Sugar
7 Tbsp. Flour
1 tsp. Vanilla
2 egg Whites

Preheat oven to *350.  Beat together butter and sugar till smooth. Then mix in flour, vanilla, and egg whites till everything is completely combined.  Place either a piece of parchment paper or a silicone baking sheet liner down on a cookie sheet. (If you don't have either, grease your cookie sheet and watch the cookies carefully while baking) Next, take about 2-3Tbsp batter and place on cookie sheet and spread in a circle till about 7" round. (They look super thin but that's how they are supposed to be) Bake cookies for 7-9 minutes, watching closely as they cook.  Once they come out of the oven, immediately take a spatula and drape the cookie over top of a clean, lightly greased 2 inch glass. Once completely cooled (about 5-10 minutes) spoon about 3-4 Tbsp. strawberry cream filling into center of cookie. Top with a fresh Strawberry. (The cookies will last 2-3 days in an air tight container)

Strawberry Cream:

4 oz cream cheese (softened)

1 cup powdered sugar

1 tsp. Vanilla

4 oz cool whip (half of a small container)

5 large Strawberries (smashed)

Soften cream cheese in microwave (about 30 seconds). Beat cream cheese and powdered sugar till smooth. Add in vanilla and strawberries. Mix until well combined. Lastly, fold in cool whip. Store in refridgerator till ready to serve.

Homemade Oreo Cookies

These are by far my favorite cookies ever! They are simple to make and there are a couple of different frosting types you can stuff in the middle. Our favorite frosting is just a simple vanilla buttercream, but you can also do a cream cheese filling or the newest frosting type I have come across is a creamy peanut butter! Yum!

Recipe:
Cookie:
1 box Devils Food Cake Mix
2 eggs
2/3 cup shortening

Preheat oven to *375. Mix together cake mix, eggs, and shortening till well combined. Roll dough into 1 inch balls. I give them a little pat in the middle, that way the cookie cooks evenly all over. Then I place them onto a cookie sheet lined with a Silpat. (this helps so the cookies don't burn on bottom or stick to the cookie sheet) Bake for 8-10 minutes then cool on a cooling rack. Once completely cooled frost with frosting of choice!

Vanilla Buttercream Frosting:
3 Tbsp. butter (softened)
2 1/2 cups powdered sugar
2 Tbsp. evaporated milk
1 tsp. Vanilla

Peanut Butter Frosting Recipe here.

Shortbread Cookies with a super easy glaze

One thing you will come to realize is that I love to Bake! Lots of the recipes that you will find on this blog will probably contain sugar :) Now these little cookies are really easy to make and they are really easy to eat. When we were kids and we would ask our mom to make us sugar cookies these are the cookies that she would make. Don't get me wrong these really aren't sugar cookies they are more of a shortbread cookie but they are just as delicious to me as a sugar cookie is. And the glaze that you use to frost them with is not only so simple to make, but it too, is so easy to eat.

Recipe:
2 1/2 cups sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup butter
1/2 cup sugar
1 egg
2 1/2 tsp. vanilla

Preheat oven to *350. Sift together the flour, baking powder, salt, and cinnamon. Then in a separate bowl, cream together the butter and sugar. Add in the vanilla and egg beating until fluffy. Stir in sifted dry ingredients until well blended. Roll small amounts of dough onto a lightly floured surface until about 1/8 of an inch thick. Then cut whatever shapes you desire! Place onto a lightly greased cookie sheet (or onto parchment paper  or my personal favorite, a silpat. These will help the cookies not burn or stick to the cookie sheet during the cooking process) Then Bake for 10-12 min.  Icing recipe follows.

Super Easy Glaze:
1 1/2 cup powdered sugar
1/2 tsp. vanilla
1-2 Tbsp. milk

Place powdered sugar into a bowl. Add in vanilla. Then 1 Tbsp. at a time add in milk till icing becomes a glossy consistency. We prefer it to be a bit runny, but not to runny that it runs off the cookie. Now ice cookie and eat. Repeat last step :)