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
Happy Snow Day! It’s January after all, so we might as well embrace it. If you haven’t played in the snow for awhile then you may have forgotten the toll it takes on the bod. Not on the kids, by any means, but they will get it in 30 years! However, everyone can attest to the hunger one feels after an afternoon spent frolicking in the white stuff. Better have something on hand to feed all of the ravenous vultures! How about giving our Loaded Oatmeal Cookie Butter Dump Cake a try? It only takes a few ingredients (extra chocolate candies can be added to change it up :)) and can be made ahead too! It’s the perfect way to refuel before heading back outside!
1 container (14 oz) cookie butter
1 can (14 oz) sweetened condensed milk
1 pouch (17.5 oz) Oatmeal Chocolate Chip Cookie Mix
3/4 cup salted butter, melted
1 cup Rolos, unwrapped
Preheat oven to 350° F. Spray 9 x 13-inch baking dish with non-stick spray.
Add cookie butter, sweetened condensed milk, and egg whites to mixing bowl. Stir well to combine. Spread mixture into prepared baking dish.
Sprinkle dry cookie mix evenly over cookie butter batter. Drizzle the top evenly with melted butter.
Bake for 35 minutes or until golden brown and set.
Sprinkle Rolos over the top.
Cool for 30 minutes before cutting and serving.
We hope your holidays have been super sweet and sugar filled. Ours sure have been. As we approach the end of our winter break we’ve decided to ride our sugar high to the very end. For Christmas, we were graciously gifted Trader Joe’s Toffee Oat, Cinnadoodle, and Triple Chocolate Cookie Mixes…the perfect things to make this final Saturday before reality sits in and life goes back to a somewhat normal yet typically hectic routine. Might as well embrace the sweetness of the season while it’s still here. Thanks Trader Joe’s for making baking so easy. And yummy, of course!
Trader Joe’s Cookie Mix Trio
Son of a Nutcracker! We all know nutcrackers feed on nuts. Duh! But did you know they also love gingerbread? Or at least that’s what we’re assuming by the looks of our rapidly disappearing Nutcracker Chow made with gingerbread infused cookie butter. The Nutcrackers at our Nutcracker Holiday Tea couldn’t get enough of the stuff and we’re pretty sure all of your holiday guests will feel the same. So get crackin and whip up a batch of your own! Sugar Fairy Approved!
- 9 cups Crispix cereal
- 1 cup dark chocolate chips
- 1/2 cup cookie creamy spread
- 1/4 cup butter
- 1 tsp. vanilla
- 1 1/2 cups powdered sugar
- 1 cup holiday M&Ms
- In a 1-quart microwavable bowl, microwave chocolate chips, cookie butter and butter uncovered on “High” for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour in the cereal, stirring carefully until evenly coated. Pour into 2-gallon ziplock bag.
- Add powdered sugar. Seal bag; shake until well-coated. Pour in M&Ms and shake. Store in an airtight container/bag in the refrigerator until ready to serve.
It’s Saturday again and are we ever grateful! Just like chocolate, Saturday never disappoints. Saturday never lies! It’s so dependable! And so are our Holiday M&M Oreo Oatmeal Pudding Cookies!!! They make the perfect go-to Christmas snack, gift, or for no reason at all. Unquestionably irresistible and Santa approved! Happy Ho Ho Ho!
- 1 stick butter flavored Crisco
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 3.4 oz package vanilla instant pudding mix
- 1/2 teaspoon vanilla
- 2 large egg whites
- 1 1/4 cups unbleached flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 1/2 cups old fashioned oats
- 1 cup crushed Holiday Oreo Cookies
- 1 cup Holiday M&Ms
Preheat the oven to 375 degrees F. Line a couple of baking sheets with parchment paper.
In a large mixing bowl, beat Crisco until creamy. Add both sugars and beat until creamy. Beat in the pudding mix and vanilla, nthen add the egg whites and beat just until blended.
In a separate bowl, mix together the flour, soda and salt. Stir flour mixture into the butter mixture until blended. Stir in the oats.
Using a tablespoon, scoop up dough and roll into balls. Arrange the balls about 2 1/2 inches apart on baking sheets. Press tops down slightly.
Bake one sheet at a time on center rack for 10 to 12 minutes or until cookies are nicely browned. Remove from baking sheet and let cool completely.
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.
When our friend gifted us a bag of Temple Coffee beans we knew just what to do. First, say thank you (always). Second, drink massive amounts savoring every sip (yum). Third, grind the beans to a fine powder and bake up the best ever Coffee Dark Chocolate Chip Cookies (double yum)! Fourth, bake extras to share with our coffee gifting friend (coming your way soon @richard_breininger)! Do yourself a flavor 😉 and order a bag of Temple Coffee Beans today!
3/4 cup Crisco Butter Sticks
1 1/4 cups firmly packed light brown sugar
2 tablespoons almond milk
1 tablespoon vanilla extract
1 large egg white
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup dark chocolate chips
2 teaspoons of Temple Coffee beans ground to a fine powder
HEAT oven to 350.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg white. Combine flour, salt, coffee, 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.