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
Ever tasted a Royal Cookie from
Nordstrom Cafe? We recently got our hands on one of these yummies. And WowZer! It’s like a cookie and magic bar rolled into one. Coconut, macadamia nuts, and chocolate chips. Incredible!!!Thankfully we found a copycat recipe and this Saturday we will be recreating our version of these goodies in the comforts of our own kitchen. Here’s to a Royally Sweet Saturday!!!
- 3 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter flavored Crisco
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 large egg whites
- 1 tablespoon vanilla extract
- 1 cup shredded coconut
- ¾ cup chopped macadamia nuts
- 1 cup ounce bag dark chocolate chips
- 1 cup Heath Bits
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a bowl, stir together the flour, baking soda, powder and salt.
In the bowl of your electric mixer fitted with a paddle attachment, beat the Crisco and sugar together until light and fluffy, about 5 full minutes. Beat in each egg white one at a time. Beat in the vanilla extract.
Add the dry ingredients and beat on low speed until just combined, scraping the bottom of the bowl if needed. Stir in the shredded coconut and macadamia nuts until combined. Stir in the chocolate chips and heath.
Scoop out 1 1/2-inch sized balls of dough and place them on the parchment paper, about 2 inches apart. Bake for 16 to 18 minutes, or until the cookies are just golden on the edges. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack.
*recipe inspired by How Sweet Eats
Did your kiddos come home with almost as much candy from their school Valentine’s Day party as they did on Halloween? Ours sure did. So being the good moms we are, we have decided to limit their sugar intake by putting their extras to good use. Ha! We’re simply chopping an assortment of valentines candy and adding it to our favorite oatmeal cookie dough. Simple and sweet. Shhh, don’t tell our children where the candy is from. They’ll never miss it. Wink!
Sister Sweetly’s Favorite Oatmeal Cookie Recipe
On Valentine’s Day some people give cards, while other give chocolates to their loved ones. Why not combine the two and make Mini Chocolate Mailboxes. Your sweeties will love you forever!
Directions on No Biggie
When it’s you son’s half birthday and it happens to be on a Saturday, you HAVE to bake cookies to celebrate. Of course, not any old cookie will do for my boy. He needs something as special and unique as he is. Enter Birthday Brookie Cookies. Half chocolate chip cookies, half brownie cookie. A perfect combination for a perfect guy on his half birthday.
- Make our favorite Brownie Cookie Recipe.
- Make our favorite Cookie Dough Recipe.
- Add lots and LOTS of chocolate chips and Heath bits!
- Scoop dough from each bowl and smush together to form one cookie.
- Pop them in the oven for 8 minutes.
Brrrr…January is in full force! Braving the elements is challenging, but so are the cabin fever crazies. We tackle the winter blues by putting on our cold weather gear and hitting the trail for some of mother nature’s snow kisses. All the while, we know that a plate of warm Blizzard Candy Bar Infused Brownies will be waiting to melt the frostbite away!
2 boxes dark chocolate brownies, plus ingredients on the back of the box
1 cup whites chocolate chips
Various candy bars chopped into bite sized pieces
- Make brownie batter according to the back of the box. Make each box separately
- Pour 1 box of prepared batter into a 9×13 greased pan
- Sprinkle white chocolate chips and chopped candy bars on top of brownie mix
- Top with other box of prepared brownie batter
- Bake for 40 min at 350 degrees
- Once brownies are completely cooled sprinkle with powdered sugar
This Saturday, we are hosting a “Crafternoon” with some of our girlfriends. Of course, there has to be wine and and there must be CHOCOLATE! We decided to get our craft on early and create Hot Chocolate Cookie Cups that resemble cute little mugs filled hot cocoa. Our cookie mugs are filled with either chocolate butter cream or cookie butter and topped with mini marshmallow bits. Wine, chocolate, and an afternoon with friends. Holy Craft! What a perfect Saturday!
Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
Make the chocolate buttercream.
Break off the loops on some mini pretzels to use as handles.
Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
Spoon the chocolate buttercream into the half of the cookie cups and top with mini marshmallows.
Spoon cookie butter into the other half of the cookie cups and top with mini marshmallows.
For best results, store the hot chocolate cookie cups in the refrigerator.
- 1 cup butter, softened to room temperature
- 1/2 cup Butter flavored Crisco
- 1/8 teaspoon salt
- 5 cups powdered sugar, sifted
- 1/4 cup unsweetened dark cocoa powder, sifted
- 8 oz dark chocolate chips, melted and cooled
- 2 teaspoons pure vanilla extract
- 4-6 Tablespoons almond milk
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes). Scrape down the sides and bottom of the bowl.
Turn the mixer to low, and gradually add half of the sugar and the cocoa and beat on low speed until just combined. Pour in the cooled melted chocolate and vanilla and mix on medium-low speed until combined.
Gradually add remaining powdered sugar and mix until combined. Add almond milk 1 tablespoon at a time until you reach a smooth and creamy consistency.
Increase mixer speed to medium-high and whip until light and fluffy, about 5-7 minutes.
*recipe inspired by The Gunny Sack