Sweet Stuff Inside

Today is Saturday. Yes! Saturday. Our favorite day ‘cause it’s our sweet treat baking day. And have we got a fun idea that we are cooking up this week. We’re taking our best ever cookie dough and adding a special something inside. Different types of Girl Scout Cookies, an assortment of Oreos…a sweet surprise will be waiting inside each cookie. Who knows what you’ll find until you take a yummy bite. Extra sweetness for the win! Every.Time!

Directions

Make a batch of our favorite cookie dough

Make 2 inch balls with the dough

Place an Oreo or Girl Scout cookie inside each ball of dough

Add dark chocolate chips to the top

Bake according to cookie dough recipe

Once baked be Surprised!

Making Hard Times a Little Bit Sweeter

Wow! What a week. These are hard, scary times. We are doing our best to stay positive and keep busy at home. Baking is our happy place. While others stocked up on toilet paper, we made sure to have plenty of cookie butter on hand (thanks Nana). Cookie Butter Chocolate Chip Cookies coming right up. Making life just a little bit sweeter one cookie butter cookie at a time. Stay well friends!

INGREDIENTS

  • ½ cup butter flavored Crisco
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup cookie butter spread
  • 1 egg white
  • 1 tsp vanilla
  • 1 ½ cups unbleached flour
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 cup dark chocolate chips
  • 1 cup Heath bits

INSTRUCTIONS

  • Preheat oven to 350°F.
  • Cream Crisco with both sugars until light and fluffy. Mix in the egg white, vanilla, and cookie butter.
  • In a separate bowl, mix the flour, baking soda, and sea salt. Then add into the wet mixture until just combined. Fold in the dark chocolate chips and Heath bits.
  • Drop the dough by large tablespoons onto baking sheet and bake for 6-8 minutes.

*recipe inspired by Kirbie’s Cravings

Superb Birthday Sweets

Two things that automatically go together – baking and birthdays! A birthday party without a cake is not a meeting. It’s RUINED! And this birthday boy’s favorite kind of cake…cookies! Not a cookie cake, but a cake made of all of his favorite kinds of cookies stacked high and topped with buttercream frosting. A Superb Stacked Cookie for an superb kid!!!!

Bake 1 dozen each of Sister Sweetly’s Sugar Cookie Recipe, Sister Sweetly’s Ultimate Cookies Recipe, and Sister Sweetly’s Espresso Cookie Recipe. Allow to cool.

Make a batch of homemade buttercream

Ingredients
  • 1/2 cup butter room temp
  • 1/2 cup butter flavored Crisco
  • 3 3/4 cup powered sugar
  • 5 tbsp almond milk
  • 1 tsp vanilla extract
  1. Beat together butter and Crisco until light and fluffy.
  2. Add in powdered sugar a cup at a time, beating well after each addition.

  3. Add the almond milk and vanilla and beat for 1 – 2 minutes on high speed.

Cake Construction Directions Once cooled frost the sugar cookies.

Layer 1/2 dozen frosted sugar cookies on the bottom of a cake plate. Top with 1 dozen espresso cookies. Then top with 1 dozen ultimate cookies. Finish by topping with the remaining 1/2 dozen frosted sugar cookies.

Voila! A superb birthday cake!Happy Birthday Finn!

Snow Day Sweets

Nothing says a snow day like warm Chocolate Chip Cookies. After shoveling multiple times in the last couple of days, we have decided that we’ve definitely earned a sweet treat. And really, there is never a need to twist our arm anyway ‘cause when the snow falls all we want to do is warm up with something baking in our oven. And then, when we throw in a little heath and m&ms, we know we’ve found the best way to watch the snow fall…before heading back out to shovel again.

our favorite cookie dough recipe

Puddin The Sweet In Saturday Round 2

Our Loaded Butterscotch Pudding Cookies were such a hit that we know our peeps won’t mind puddin up with them again. However, same-old, same-old just isn’t our way, especially when it comes to baking. Creativity is the sweetness of life! Our Loaded Vanilla Pudding Cookies are puddin smiles on lots of sweet faces! Another successful Saturday!

ingredients

1 cup butter-flavored Crisco stick

1 cup light brown sugar

1 (3.4- ounce) package instant vanilla pudding

2 teaspoons vanilla

2 eggs whites

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon flaked sea salt

2 1/2 cups all purpose flour

1 cup milk chocolate chips

1 cup dark chocolate chips

1 cup white chocolate chips

directions

1 Preheat oven to 350°F. Line a baking sheet with parchment paper.

2 Mix the butter and brown sugar on medium speed. Add in the dry pudding mix,m and mix, scraping the sides of the bowl as necessary.

3 Add in the vanilla, egg whites, baking soda, baking powder and salt. Mix until well blended.

4 Turn mixer to low and add in the flour, mixing until just combined.

5 Stir in the chips until evenly distributed.

6 Scoop the dough onto the prepared baking sheet 2- inches apart. Bake for 10-12 minutes, until lightly golden at the edges.

7 Allow the cookies to cool on the baking. Then, transfer to a wire rack to cool completely.

*recipe inspired by Cookies And Cups

Puddin The Sweet In Saturday

We’re puddin the sweet in this Saturday with our Loaded Butterscotch Pudding Cookies! We puddin in lots of yummies including, pretzels, butterscotch, Heath, and dark chocolate. We know our fams will be puddin up with our puns as long as there are cookies!

INGREDIENTS

2 1/2 cups flour

1 1/2 tsp baking soda

1/4 tsp salt

1 cup crisco, butter flavored

3/4 cup white sugar

3/4 cup brown sugar

3.4 oz box of butterscotch instant pudding mix

2 eggs

1 tsp vanilla

2 cups salted pretzels, coarsely chopped

1 cup dark chocolate chips

1/2 cup Heath bits

coarse sea salt, optional

DIRECTIONS

1 Preheat oven to 350 degrees. Line cookie sheet with parchment paper/slip mats.

2 In  a bowl, whisk together flour, baking soda and salt. Set aside.

3 In a mixing bowl, beat Crisco and sugars until fluffy. Add in eggs, vanilla and pudding mix. Mix until fully combined.

4 Gradually add in flour mixture and beat until well combined.

5 Stir in chocolate chips, pretzels and toffee bits. Your dough will be thick.

6 Drop dough, by the tablespoons on prepared baking sheet. If desired, sprinkle tops with coarse sea salt.

7 Bake 9-10 minutes or until edges are lightly brown.

8 Let cookies cool on cookie sheet for 5 minutes before removing.

9 Then, cool cookies completely on wire rack.

* Recipe inspired by Our Table For Seven

Bonding Sweetly

When your little (not-so anymore 😢) requests his favorite cookies you gladly make them TOGETHER! There’s nothing quite like Espresso Dark Chocolate Cookies baked with love to bring us closer!

Ingredients

3/4 cup Crisco Butter Sticks

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup dark chocolate chips

1 teaspoon instant coffee granuals

Directions

HEAT oven to 375ºF.

COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt, instant coffee granuals, and baking soda. Mix into shortening mixture until just blended. Stir in dark chocolate chips.

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

BAKE 8 to 10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

Sweet Shopping Spree

Shopping at Target on any day is wonderful but hitting the after Christmas sales at Target is glorious. Just glorious! This year was no exception. From wrapping paper to gift tags to holiday decor…nothing is overlooked when the sign says 90% off. And when you find a bag of sea salt caramel baking chips, you know they are a must buy for your next cookie baking day. Which just happens to be today! Oh Target, you never disappoint. And neither will our new Sea Salt Caramel Chip Oatmeal Cookies! Happy bargaining! Happy baking!!!

Mix up Sister Sweetly’s Favorite Oatmeal Cookie Dough. Instead of butterscotch, Heath Bits, and chocolate chips stir in sea salt caramel baking chips. Bake according to the directions on the above link.

A Sweetful Thank You

Tis the season to be thankful. Thankful for family, friends, health, freedom, and…cookie dough! We’d personally like to send gratitude to the baker who created it! While we’re being grateful, there’s no group more deserving than our children’s teachers. They tirelessly work for the benefit of our kids. Hopefully, our Harvest Oatmeal Cookies will be a sweet way to show these precious educators how thankful we are for all they do! Happy Thanksgiving!Ingredients

▪ 3/4 cup Butter Flavored Crisco Shortening

▪ 1 1/4 cups firmly packed light brown sugar

▪ 1 egg white

▪ 1/3 cup almond milk

▪ 1 1/2 teaspoons vanilla

▪ 3 cups old fashioned oats, uncooked

▪ 1 cup all-purpose flour

▪ 1/2 teaspoon baking soda

▪ 1/2 teaspoon salt

▪ 1 cup fall colored M&Ms

▪ 1 cup dark chocolate chips

▪ 1 cup Heath bits

Preheat oven to 350 degrees.

Combine Butter Flavored Crisco, brown sugar, egg whites, almond milk, and vanilla in a large bowl. Beat at medium speed until well blended.  Combine oats, flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in M&Ms, dark chocolate chips, and Heath bits. Drop rounded tablespoons of dough 2 inches apart onto greased baking sheet.

Bake from 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Allow to cool on wire rack. Be grateful and share!

Sister Sweetly’s Most Favorite

When there’s a recipe that you declare your absolute FAVORITE it’s easy to have it memorized based on the number of times it’s been made. This Saturday we don’t need our Pinterest boards or recipe cards. We have our favorite cookie dough recipe tattooed on our brains. Add chocolate chunks and sea salt and our favorite dough just became our favorite cookie! They just might become your favorite too!

Ingredients

Sister Sweetly’s Favorite Cookie Dough

Chocolate Chunks

Sea Salt

Directions

Make the recipe according to directions on the link above. Add chocolate chunks. Sprinkle with sea salt. Bake according to the directions on the link.