Sweet Creeps

No need to look under the bed! Monsters have invaded the kitchen just in time for National M&M Day and Halloween!These aren’t your typical hairy, slimy ghouls. Nope! These guys are darn right pleasing and dare we say devilishly dreamy! We’re trick and treating by swapping cookie butter for the traditional peanut butter. Our Cookie Butter Monster Blondies are exactly the kind of creeps we like hanging around and creeping into our tummies! Better get me while we can because these tasty suckers won’t stick around for long!

Ingredients

  • 1/2 cup butter flavored Crisco
  • 1 cup brown sugar
  • 1/2 cup cookie butter
  • 2 egg whites
  • 1 tsp vanilla
  • 1 and 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 and 3/4 cup quick cooking oats
  • 3/4 cup dark chocolate chips
  • 1 cup M&Ms
  • 1/2 cup Heath Bits

Instructions

  1. Preheat oven to 350 F. Grease a 9 x 13 pan and set aside.
  2. In a large bowl, cream together Crisco and brown sugar. Beat in cookie butter, egg whites and vanilla.
  3. In a separate bowl, stir together flour, soda and salt. Add to large bowl and stir until combined. Add oats, chocolate chips, M&Ms, and Heath Bits.
  4. Press into greased pan. Add additional M&Ms to the top, if desired, pressing them into the dough slightly.
  5. Bake for 14 – 16 minutes or until edges are slightly brown or until toothpick inserted comes out clean. Do not over bake. Let cool a bit before slicing. Letting them cool completely is best. But its almost impossible to wait that long.

* recipe inspired by Chocolate With Grace

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How To Make A Monsters Sweet

Trick or treat! This Saturday we’re baking up a special Halloween treat guaranteed to turn any devilish ghoul into a sweet lil angel. Our MONSTER Monster Cookies are loaded with tasty chocolate chips, M&Ms, and cookie butter. That’s right, cookie butter instead of peanut butter! The perfect ingredient to sweeten up the scariest of beasts and fearsome of demons! Happy Halloween!

MONSTER Monster Cookies

INGREDIENTS

½ cup unsalted butter, softened

1 cup light brown sugar

½ cup creamy cookie butter

1 teaspoon vanilla extract

1 whole egg

¾ cup all purpose flour

¼ teaspoon salt

1 teaspoon baking soda

1½ cups old fashioned oats

1 cup M & M’s

1/2 cup Heath Bits

½ cup semi-sweet chocolate chips

Candy eyes

Sprinkles

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Cream butter and brown sugar until light and fluffy, about 3 minutes.

3. Add in cookie butter and mix for 1-2 minutes.

4. Add in vanilla and egg. Mix until combined.

5. Combine flour, salt and baking soda in a small bowl.

6. Add the dry ingredients to the batter in two parts and mix on the lowest speed. Mix for a little less than a minute. Do not over mix.

7. Fold in old fashioned oats, M&M’s and chocolate chips.

8. Drop dough onto a parchment line cookie sheet.

9. Bake cookies for 11-13 minutes or until lightly golden brown.

10. Remove from the oven and let cookies completely cool before decorating. Decorate your Monsters with extra cookie butter, sprinkles, and candy eyes!

*recipe inspired by Chef Savvy

A Sweet Easter Treat

With Easter being one week away, we thought we’d spend this Saturday baking up a batch of goodies perfect for next weekend’s celebrations. Easter Cookie Cups are so adorable and incredibly yummy. Go ahead, hippity hoppity yourself to the grocery store to pick up the ingredients so you too can create these treats for “some-bunny” you love. 

Directions:

Make sugar cookie dough acccording to the link below. Place sugar cookie dough in a muffin pan. Bake for 10 minutes. Use a shot glass to make an indention in the middle of each cookie immediately after baking. Allow to cool for 10 minutes. Fill each cookie with cookie batter and top with peanut and regular M&Ms.

Sugar Cookie Recipe

Birthday Sweets

They say it’s your birthday and you can cry if you want…but we’ll happily treat instead! Cookie Butter Cookie Crack! Our wish came true! Cookie Butter Cookie Crack

Ingredients

  • 16 ounces dark chocolate chips melted
  • 4 ounces creamy cookie butter, warmed until pourable
  • chocolate chunk cookies, crumbled (ingredients and recipe)
  • 1 extra large dark chocolate bar
  • 15 mini Heath bars

Directions

Bake 1/2 dozen chocolate chunk cookies according to recipe above

Prepare a baking sheet with parchment paper.

Pour the dark chocolate onto the wax paper and use a spatula to spread out the chocolate into a thin layer.

Pour the cookie butter over the chocolate and lightly swirl.

Crumble the chocolate chip cookies onto the chocolate mixture and lightly press down to adhere. Do the same with the dark chocolate bar and mini Heath bars. 

Place the baking sheet into the fridge or freezer until fully hardened, about 2 hours.

Break into pieces and store in an airtight container in the fridge until ready to serve.

Celebrate! 

Sweet Filled Sandwiches

Hooray! After the last three weeks of healthy eating, we are finally back to our favorite Saturday routine, a little bit of baking and whole lot of sweet treat cheating. We’ve realized that no amount of cleansing will weaken our sweet tooth. So this week we are really going for it by creating two types of cookie sandwiches. Brownie crinkle and our favorite Ultimate chocolate chip! But we aren’t stopping there. No sire! Each will be filled with irresistible cookie butter, cookies and cream cookie butter, or chocolate toffee spread. It’s time to fill our tummies with what we crave most. It is Saturday, for goodness sake! We will get back on track on Sunday. That is, until the Saturday rolls around. 

Brownie Crinkle and Ultimate Chocolate Chip Cookie Butter Sandwich Cookies

Ingredients:

  • 1 box of Ghiradelli Chocolate Crinkle Cookies plus ingredients on the back of the box
  • Ingredients for Ultimate Chocolate Chips Cookies Recipe
  • 1 jar of Trader Joes Cookie Butter
  • 1 jar of Trader Joes Cookies and Cream Cookie Butter
  • 1 jar of Zoet Dark Chocolate Toffee Spread

Directions:

Follow directions for both kinds of cookies. Once baked and cooled spread the cookies butters and chocolate toffee spread on one side of half of the cookies. Use the other half of the the cookies to place on top of the frosted cookies forming sandwiches. Enjoy!

Sweet Slices

We’ve got a perfect Valentines Day dessert that’s the definitely a crowd pleaser. Cookie Butter Cookie Pizza with fun toppings! Bake up a tray of cookie butter blondies, slice them like a pizza, and decorate them with everyone’s favorite toppings. Anyway you slice it, you’ve got a ❤️ly little treat for all of your ❤️ed ones. Happy Valentines Day!!!

Cookie Butter Cookie Pizza    

Cookie Butter Blondies Recipe

Cookie Butter Just Got Sweeter!

Pretty much if the recipe calls for cookie butter we’re in. But when we learned Trader Joes stocked its shelves with jars upon jars of PUMPKIN Speculoos Cookie Butter, we were really, really IN! Legit a way to kick off pumpkin season. Pumpkin Cookie Butter Rolo Blondies definitely propelled our love of all things cookie butter to a whole new level! 

Pumpkin Cookie Butter Rolo Blondies

  
1/2 cup Crisco

2 cups brown sugar

1/2 cup Trader Joe’s Pumpkin Speculoos Cookie Butter

2 large eggs

1 teaspoon pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup Heath Bits

1 cup Rolos (unwrapped)

1. Preheat oven to 350 degrees. Grease or spray a 9×13-inch pan.

2. Mix the Crisco and brown sugar in a small saucepan until smooth. Stir in cookie butter until incorporated.

2. While that is cooling, combine flour, baking powder, baking soda and salt in a separate bowl.

3. Add one egg at a time into the cooled butter/brown sugar mixture, mixing well. Add vanilla extract and stir until combined. Add in the dry ingredients and stir until just combined.

4. Spread the batter into the prepared pan. Sprinkle the Heath Bits and Rolos over the top, pressing down lightly into the batter.

5. Bake at 350 degrees for 20 to 25 minutes or until set and golden brown. Cool slightly in pan, but cut into squares before Rolos harden. 

Delightful!

*recipe adapted from Rachel Cooks