Happy almost Independence Day! Want a unique July 4th treat? How about making your own red velvet cookie butter? And better yet, using it to frost your freshly baked sugar cookies! Furthermore, add blue M&Ms to complete the festive red, white, and blue motif. It’ll be the perfect replacement for your traditional cherry pie or box of bomb pops.Red Velvet Cookie Butter
1 Package of Red Velvet Oreos
4 Tablespoons Butter
½ Cup Sweetened Condensed Milk
¼ Cup Evaporated Milk
Water (as needed)
Twist the Oreo cookies, scoop out the filling and place in a medium size bowl. Set aside.
Place the Oreo cookie shells into a food processor and blend until a soft powder forms.
Heat a small sauce pan to low and add the butter until melted.
Add the sweetened condensed milk, evaporated milk and oreo filling and stir until blended.
Pour ½ Cup of the liquid into the cookie crumbs and stir. Repeat until the mixture is wet enough to stick together. Don’t over do it, it you prefer thicker cookie butter. Keep adding liquid if you prefer thinner cookie butter.
Check the consistency. If you prefer a thinner cookie butter add water ⅛ teaspoon at a time until you reach your desired consistency.
*Recipe inspired by Food And Wine
Sister Sweetly’s favorite sugar cookie recipe
Two things we’ve never shied away are helping and baking. When these two collide you better believe we are all in. So when our church requested cookies for a wonderful cause we signed up without a second thought. Hopefully our White Chocolate M&M Oreo Cookies will be just what they are wishing for! Full hearts and full tummies! White Chocolate M&M Oreo Cookies
Sister Sweetly’s favorite cookie dough
*sub white chocolate M&Ms and crushed Oreos for the chocolate chips, Heath, and plain M&Ms
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
Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms
1 ¾ cup sifted flour
1 tsp baking soda
½ tsp salt
½ cup melted there butter
¾ cup cookie butter
½ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 cup Heath bits
3 dozen Hershey’s Kisses
Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges.
The answer is Double Chocolate M&M Cookies. The question is, will there be left to share? Typically we have plenty, but with cookies this yummy we’d better make a double batch!Double Chocolate M&M Cookies
1/2 cup packed brown sugar
1/4 cup Butter Flavored Crisco
1/2 teaspoon vanilla
1 egg white
1/2 cup all-purpose flour
3 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips
1 cup M&Ms
1 Heat oven to 350°F. In large bowl, beat brown sugar and Crisco with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
2 Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips and M&Ms. Drop teaspoonfuls of dough onto ungreased cookie sheet.
3 Bake 8 to 9 minutes. Cool 1 minute; remove from cookie sheet to wire rack.
We hope you had a great Halloween. We sure did! And once again, our littles didn’t disappoint. They brought home gobs and gobs of candy. Unlike us, they prefer the sugary sweet stuff, which means there’s an abundance of chocolate bars left for us to consume. We’re using these to our full advantage this Saturday and baking up a few batches of Halloween Candy Cookie Cups. We believe this is the perfect way to combine our love of our favorite cookie batter and chocolate bars! Halloween Candy Cookie Cups
Cookie Batter Ingredients and Directions
Top with favorite leftover Halloween chocolates
It’s cheat treat day! This Saturday we’re putting a new twist on an old favorite. Upon our kids’ request we’re blending their love of sweet and sour and filling their tummies with Sour Patch Kids Sugar Cookies. Think of it as a little bit of yin and yang yumminess baked together in one delicious treat even chocolate lovin moms can adore!Sour Patch Kids Sugar Cookies
1 stick Crisco Baking Butter Sticks
1 cup sugar
1 large egg
2 tablespoons almond milk
1 tablespoon vanilla extract
3 cups All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups Sour Patch Kids Candies
BEAT shortening and sugar in large bowl with mixer on medium speed until smooth and creamy. Beat in egg, milk and vanilla until well blended.
COMBINE flour, baking powder and salt in medium bowl. Gradually add to shortening mixture on low speed until blended. Stir Sour Oatch Kids Candies into dough.
HEAT oven to 375ºF.
DROP dough by rounded measuring tablespoonsful 2 inches apart onto ungreased baking sheet. Bake at 375ºF for 7 to 8 minutes.
*recipe inspired by Crisco