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.
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
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
- 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
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.
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
- 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
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!
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
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.
*recipe adapted from Rachel Cooks
Hold onto your swim cap! We’re celebrating the end of the lazy days of summer with a sweet treat we’re coining 6 Degrees of Cookies and Creme Extreme! We mix up a box of our favorite dark chocolate brownies, mix in a crumbled dark chocolate baking bar, toss in chocolate covered Heath Bits, sprinkle with Brownie Batter Oreo pieces, drizzle with Cookies and Creme Cookie Butter, and once baked, dollop with more cookie butter! Do you see our chocolate concoction connection? Better yet – taste it for yourself! Happy Labor Day!
6 Degrees of Cookies and Creme Extreme
- 1 box of dark chocolate brownie mix plus ingredients on the back of the box
- 1 dark chocolate baking bar
- 1 cup Heath Bits
- 1 jar Trader Joes Cookies and Creme Cookie Butter
- 1 package Brownie Batter Oreos
Mix up brownie batter according to the directions on the back of the box. Break baking bar into small pieces and stir into batter. Add Heath Bits to batter and stir. Pour into a 9×13 greased pan. Crumble Oreos and sprinkle on top of batter. Heat 1/4 cup of cookie butter in microwave. Then pour on top of Oreo topped brownie batter. Bake at 350 degrees for approx. 30 minutes. Once finished making drizzle with more warm cookie butter. Dive in!
It’s Saturday and we’re here to let you in on a little secret. We found a real treasure worth every calorie – Trader Joe’s Cookie and Cream Cookie Butter! The regular cookie butter is already to die for, but the cookies and cream version is straight out of this world super spesh! Now you can eat it straight out of the jar by the spoonful, make Deep Dish Cookies and Cream Cookie Butter Oatmeal Toffee Cookies, or you can do both! We know it’s hard to believe that we did just that! Kidding! Take it from us -RUN, don’t walk, and get yourself a jar!
Deep Dish Cookies and Cream Cookie Butter Oatmeal Toffee Cookies
1 1/2 cups old fashioned oats
1/2 cup Gold Medal all-purpose flour, plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Crisco, at room temperature
1/2 cup Trader Joe’s Cookies & Cream Cookie Butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup toffee bits
Ice cream, for serving, optional
1. Preheat the oven to 350 degrees F. Grease ramekins (6 oz size) with cooking spray. Set aside.
2. In a medium bowl, whisk together the oats, flour, baking soda, and salt. Set aside.
3. In a different bowl add the Crisco, cookie butter, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extrat and beat until smooth.
4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the toffee bits.
5. Take about 1/4 cup cookie dough and press it into a ramekin. Continue with the rest of the dough. Place the ramekins on a large baking sheet and bake for 10-12 minutes or until cookies are golden around the edges, but still soft in the center. You want them to be a little under baked. Remove from the oven and cool for 2 minutes. Top the deep dish cookies with a scoop of vanilla ice cream, and serve warm.
• recipe adapted from Two Peas and Their Pod