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!
- 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
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
In our opinion, it takes two ingredients to make a Friendsgiving feel really special – wonderful friends, of course, and tasty treats. This year we whipped up our favorite pumpkin poke cake substituting caramel sauce for sweetened condensed milk and a new fave – a semi-homemade Brownie Pie with Cookie Butter Glaze. It doesn’t get any simpler. It’s as easy as PIE! Happy Thanksgiving!
- 1 (9-inch) pie shell (store-bought)
- 1 (23-ounce) box dark chocolate brownie mix, plus ingredients on the back of the box
- 1 cup mini semi-sweet chocolate chips
Preheat the oven to 350 F.
Combine brownie mix, oil, water, and egg white and beat until smooth.
Pour mixture into shell. Sprinkle mini chocolate chips on top. Bake for 35 to 40 minutes or until crust is puffed and brown. Cool.
7. Frost with cookie butter drizzle. Easy as PIE!
- 1/4 cup smooth cookie butter
- 1 – 1 1/2 cups confectioners’ sugar, sifted, divided
- 3 tablespoons almond milk
- 1 teaspoon vanilla
- In a medium bowl, beat peanut butter with electric mixture until fluffy
- Gradually beat in 1 cup of confectioners’ sugar, almond milk and vanilla. Beat until smooth and incorporated. You want the glaze to be drizzling consistency so add a bit more confectioners’ sugar and almond milk if it is too thick. A little at a time.
- Pour immediately on brownie pie.
Do you have a recipe that others continually ask you to share? And by share they mean deliver ready made to them? Our Ultimate Chocolate Chip Cookies are probably the most requested goodie we make. However, in our opinion they are best served fresh out of the oven. So, we came up with a way to grant these wishes. By freezing the cookie dough into tablespoon-sized balls they can be simply plopped onto a cookie sheet, baked in the oven, and ready to devour in 7 to 9 minutes! These make fabulous gifts too. Package them in a ziplock inside a festive take-out container. You can thank us later!
Make a batch of Sister Sweetly’s Ultimate Chocolate Chip Cookie Recipe . Roll into tablespoon-sized balls and place on a cookie sheet. Put the cookie sheet into the freezer until the balls are completely frozen. Remove the balls from the freezer and put into ziplock bags labeled with baking instructions:
Bake at 325 for 7-9 min
Put back into the freezer until ready to share.
I scream, you scream, Dads scream for ice cream! Need a fun way to celebrate Father’s Day? How about DIY Dipped Waffle Cones? Do you agree that ice cream just tastes better in a waffle cone? And not just a plain old waffle cone. Nope! The ones dipped in all kinds of yummy chocolate glory are a must! We’re dippin and scoopin our way straight to these special dad’s hearts (and tummies)! Happy Father’s Day!
Buy a box of large waffle cones from your grocery store. Melt white almond bark in the microwave according to the directions on the back of the package. While the almond bark is still melted sprinkle with Heath, M&Ms, sprinkles, chocolate chips, and anything else that your heart desires! Once the almond bark and chocolate cools and hardens fill with your favorite ice cream. Top with whipped cream, hot fudge, and caramel sauce.
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
- 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
Beat together butter and Crisco until light and fluffy.
Add in powdered sugar a cup at a time, beating well after each addition.
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!
We hope you’re Saturday is off to a great start. We know ours is when our sweet treat is ready even before the sun rises. This make-ahead goodie is a must make dessert when you need to travel or need one ready first thing! Plus they’re perfect for Easter (or really anytime!). Everyone will jumping with glee over our Carrot Cake Oreo Magic Bars. So hop to it and do it. Don’t even think twice. No thanks necessary! Hoppy Easter!
- 1 package Carrot Cake Oreo cookies
- 1/2 cup butter, melted
- 14 ounce can sweetened condensed milk
- 1 cup butterscotch chips
- 1 cup Heath bits
- 1 cup white chocolate chips
- 1 cup chopped pecans
Place Oreo cookies in food processor and pulse until fine crumbs (it should make about 3 cups). Pour crumbs into a mixing bowl.
Add melted butter and stir to combine. Press mixture firmly into a 9×13” baking pan and refrigerate for 15 minutes.
Preheat oven to 325 degrees F.
Remove pan from the fridge. Drizzle sweetened condensed milk over the crust and smooth evenly with the back of a spoon.
Sprinkle butterscotch, white chocolate and Heath evenly over the top.
Bake for about 23-25 minutes. Allow to cool completely.
Refrigerate until ready to serve.
The school bells rings in less than a week. We’d better take our after-school snack game up a notch! One of our Loaded Oatmeal Cookie Butter Blossoms will definitely not be enough to feed our hungry students. Better make a double batch, ummm make it a triple! We hope you a wonderful start this school year!
Oatmeal Cookie Butter Cookies Recipe
Add a Caramel Kiss to the center of each cooled cookie.