Cookies Archives

CHOCOLATE AND PEPPERMINT KISSES COOKIES

December 21, 2020

this chocolate and peppermint Kisses cookies recipe is a favorite at our house

Is anyone starting to panic right about now? Christmas is in just a few days and my son keeps eating (testing) my cookie recipes.

My goal for this year’s holiday baking was to make the classics, with mostly stock ingredients, and I wanted them neat and pretty for a cookie tray. And, yes, it’s not like these cookies were going to any parties this season.

But I did want to give some cookies to some neighbors! This time of year I pretty much double the recipe. I just double it. If it’s got a base of butter, eggs, powdered sugar and chocolate I am going to eat it. So I just commit to a double batch of butter and sugar oh and Peppermint Kisses.

And, they look so pretty friends and family will think you spent a lot of time in the kitchen.

This recipe calls for almost a cup of unsweetened cocoa. The Hershey White Chocolate Peppermint Kisses offer the perfect contrast to the dense, chocolate base.

CHOCOLATE AND PEPPERMINT KISSES COOKIES

The recipe is below, but I would point out the one and only change I made to the instructions. Okay, maybe two changes but both were related to timing; baking and cooling.

And, it might be my new oven that appears to trend hotter than the dial states.

The recipe suggests the Hershey kiss be added immediately after removing from the oven. However, my sister pointed out the Kisses were melting and sliding off the edge of the cookie.

So on the second batch, I let the cookies set on the cooling rack for a minute. I played with the timing of the Hershey kiss. I either let the cookie set for a minute before adding the kisses or removed the cookies from the baking sheet onto a cooling rack and then added the Hershey kiss.

It is all about the Kiss.

CHOCOLATE AND PEPPERMINT KISSES COOKIES

Print Recipe

Ingredients

2 1/2 CUPS FLOUR
3/4 CUP UNSWEETENED COCOA
1 TSP. BAKING SODA
1/2 TSP. SALT
1 CUP WHITE SUGAR
1 CUP BROWN SUGAR
1 CUP BUTTER
2 EGGS, ROOM TEMP
2 TSP. VANILLA
1 PACKAGE HERSEY'S WHITE CHOCOLATE PEPPERMINT KISSES
1/4 CUP ADDITIONAL WHITE SUGAR TO ROLL DOUGH BALLS

Instructions

1. PREHEAT OVEN TO 350
2. IN MEDIUM BOWL MIX DRY INGREDIENTS, SET ASIDE
3. IN LARGE MIXER BEAT THE SUGARS & BUTTER UNTIL LIGHT & FLUFFY
4. ADD EGGS. MIX WELL. ADD VANILLA
5. SLOWLY ADD FLOUR MIXTURE & BLEND
6. ROLL THE COOKIE DOUGH INTO 1" BALLS
7. ROLL EACH COOKIE DOUGH BALL IN THE SUGAR.
8. PLACE ON PARCHMENT PAPER.
9. BAKE 8-10 MINUTES ** I REMOVED MINE AT 8 MINUTES
10. LET COOL FOR A MINUTE ( I PLAYED WITH THIS BECAUSE RIGHT OUT OF THE OVEN MY KISSES MELTED ONTO THE COOKIE). I REMOVED THE COOKIES FROM BAKING SHEET TO COOLING RACK AND THEN ADDED THE HERSHEY'S KISS.
11. THESE PACK AND FREEZE WELL. PERFECT FOR GIFT GIVING YEAR ROUND!

PEANUT BUTTER HERSHEY KISSES

December 16, 2020

these peanut butter Hershey kisses may have broken my baking curse

The struggle is real for me to both follow and finish a recipe AND for it to look the way it was intended. You know, like the pinned cookie recipes on my PINTEREST PAGE.

Finally, I made a batch of peanut butter cookies with a Hershey kiss on top that look as yummy as they taste.

If I burn every other tray of cookies this season I can end the Christmas season that I can add peanut butter Hershey Kisses cookies to my line up for favorite cookie recipes!

Can we all agree that almost every cookie and sweet treat tastes better with a Hershey Kiss? Like this seasonal favorite.

This year I ditched the Crisco bars and used butter. And, after how many years of baking, I finally realized the importance of room temp butter. I thought it was just for the real bakers. But it turns out it makes everything creamier-like a good moisturizer.

I probably could have saved a ton of money on our new oven if I had just learned to bake with softened butter and eggs at room temperature.

All these years I blamed it on my oven. #wink

PEANUT BUTTER HERSHEY KISSES RECIPE

My favorite part of this recipe is when it is time to remove the baking sheet from the oven and gently press the kiss into the warm peanut butter cookie.

Tip: Always unwrap your Kisses before you put your cookies into the oven.

You only have seconds to time the placement of the Kiss on the warm peanut butter cookie. If that cookie cools those Kisses are not going to stay on the cookie.

Do you use butter or Crisco sticks for your peanut butter cookies?

PEANUT BUTTER HERSHEY KISSES

Print Recipe

Course Dessert

Cuisine American

Ingredients

3/4 CUP BUTTER, ROOM TEMP
1 1/4 CUP CREAMY PEANUT BUTTER
1 1/2 CUP LIGHT BROWN SUGAR
1/2 CUP SUGAR
2 LARGE EGGS
2 TSP. VANILLA
1/2 TSP. BAKING SODA
1 TSP. BAKING POWDER
1/4 TSP. SALT
2 3/4 CUP FLOUR
1 BAG HERSHEY MILK CHOCOLATE KISSES UNWRAP BEFORE BAKING

Instructions

WASH HANDS
1. PREHEAT OVEN TO 350
2. LINE BAKING SHEET WITH PARCHMENT PAPER
3. IN LARGE BOWL CREAM BUTTER, PEANUT BUTTER, BROWN SUGAR & SUGAR.
4. IN SEPARATE BOWL ADD THE FLOUR, BAKING SODA, BAKING POWDER + SALT.
5. ADD THE DRY INGREDIENTS TO BUTTER MIXTURE AND MIX WELL.
6. SCOOP DOUGH WITH TABLESPOON, AND ROLL INTO 1" BALLS.
7. PLACE ON PARCHMENT, SPACE ACCORDINGLY BASED ON DOUGH BALL SIZE
8. BAKE 10-12 MINUTES UNTIL THE TOP OF COOKIE "SETS"
9. REMOVE FROM OVEN ADD HERSHEY KISS TO TOP AND PRESS EVER SO GENTLY.

I shared these cookies on my Instagram.

Sharing one more recipe for peanut butter and chocolate bars. Yes, that one.

Ombre Frosted Sugar Cookie Bars

October 5, 2020

Growing up sugar cookies were a holiday tradition at our house. The only difference is when I discovered these sugar cookie bars. This recipe for sugar cookie bars reduced a three-hour commitment down to like 20 minutes. It was a baking epiphany in my kitchen.

Frosted sugar cookie bars are a modern-day twist on the classic cookie cutter sugar cookie. I still love cookie cutouts, but these cookie bars are perfect when you want a homemade cookie without the long term kitchen commitment.

The recipe is below, along with credit to the blog who inspired me by his charm.

The only thing that takes a little practice is the length of time in the oven.

I set my timer for 12 minutes and watched over these cookies for another two minutes.

That was the only tricky detail with these sugar cookie bars.

For the frosting, I made an ombre frosting trio, like when I made these spring bars. The ombre frosted sugar cookie bars took my skills up a notch..

kinda/sorta.

I was going for a fall seasonal ombre effect, but let’s just say orange is a finicky color to tint icing.

FROSTED SUGAR COOKIE BARS

adapted from Inspired by Charm

Print Recipe

Ingredients

2 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, softened
1 cup sugar
1 egg
2 tbsp. sour cream
1 tsp. vanilla

Instructions

Preheat oven to 375 degrees.Line baking sheet with foil (for thicker bar use a smaller baking sheet).
In a large bowl: sift flour, baking powder & salt.
In separate bowl cream butter, sugar for about 3 minutes.
Add egg, sour cream and vanilla
Slowly add the flour mixture
Press the dough onto the baking sheet, bake for about 14 minutes until edges are lightly golden.
Frosting
1/2 cup unsalted butter, softened
4 cups confectioners sugar
1/4 cup half and half or whole milk
1 tsp. vanilla
1/2 tsp. almond extract
Food Coloring & sprinkles
Once cookie bars are cool spread the frosting on the cookie bar.Frost as desired the flour mixture
Press the dough onto the baking sheet, bake for 14-17 minutes until edges are lightly golden.FrostingOnce cookie bars are cool spread the frosting on the cookie bar.Frost as desired

I love everything about these sugar cookie bars; the frosting, the simplicity and the taste! They still taste and smell like the traditional frosted sugar cookie!

I tried the ombre effect with frosted sugar cookie bars with pink icing here.

Butter Pecan Shortbread Hedgehog Cookies

September 22, 2020

These butter pecan shortbread cookies should come with a warning. You cannot stop with just one …or three.

Between the butter and the pecans, these shortbread cookies just melt in your mouth. The hardest part of these cookies (for me) was to form small rounded shortbread cookie dough into a hedgehog.

This is not my first time to make animal theme desserts using pecans. These are my favorite turtle recipe.

I made a second batch to practice making hedgehog bums.

After two batches I decided my shortbread hedgehog cookies looked more like non-descript woodland creatures.

Either way, these pecan filled cookies taste amazing and are a fun cookie to serve or bring to a party.

I made a second batch to try to give them bigger bums.

I almost called these shortbread woodland creatures since these cookies could be either hedgehogs or porcupines. You could call these cookies any type of nocturnal critter and no one would care. Why?

Because the classic butter and pecans base in these cookies taste amazing!

No one is going to comment about the size of the hedgehog’s bum.

The recipe for these butter pecan shortbread hedgehog cookies is below.

Here are a few notes on what I would do on my next batch.

Double the batch. Just do it.
I used what I had on hand and who knew I had chocolate sprinkles in the pantry. However, I would use smaller chocolate chips for the eyes. My hedgehogs resemble our Berner rescue, Elliott. A little wide-eyed and wonky. #elliottthebernerrescue
Use a spoon to flatten the hedgehog’s face. This is supposed to make their bums look bigger.

No matter how the hedgehog bums turn out, these butter pecan shortbread cookies are delicious.

BUTTER PECAN SHORTBREAD HEDGEHOG COOKIES RECIPE

BUTTER PECAN SHORTBREAD HEDGEHOG COOKIES

YOU HAD ME AT BUTTER PECAN

Print Recipe

Course Dessert

Cuisine American

Ingredients

1/3 CUP BUTTER, SOFTENED
1/4 CUP POWDERED SUGAR
1/2 TSP. VANILLA
2/3 CUP FLOUR
2/3 CUP GROUND PECANS
1 DASH SALT
1/2 CUP CHOCOLATE BAKING CHIPS
1/4 CUP CHOCOLATE SPRINKLES

Instructions

AND POWDERED SUGAR
COMBINE FLOUR, PECANS AND SALT
SHAPE INTO 1 TBSP SIZE DOUGH BALL
PINCH THE DOUGH TO FORM A FACE
PLACE ON GREASED BAKING SHEET.
BAKE AT 325 DEGREES FOR 12 ISH MINUTES
MELT CHOCOLATE IN MICROWAVE STIRRING EVERY 30 SECONDS
SPOON CHOCOLATE ON TOP OF COOKIES AND COVER WITH SPRINKLES.

Want to make sugar cookie hedgehogs? Here is an adorable MADE in the USA hedgehog cookie cutter.

Click here (and pin) if you want a head start on a Christmas or Valentine cookie?

Sugar Cookie Cake Bars

February 27, 2020

Do you remember when Jessica Simpson called Starfish Tuna chicken? Well , these sugar cookie cake bars taste like cake even though they are called cookies. They are the ultimate hybrid of cake and cookies.

I just broke all the baking rules by calling these frosted sugar cookies cake bars.

It reminds me when Jessica Simpson called Starkist Tuna … wait for it… chicken.

We knew when we heard her say it something was off, but we had to say it over in our minds to get past the tuna and the chicken comparison.

Well, these frosted sugar cookie bars taste like cake. And, I mean cake.

I found this recipe from Christine at I Dig Pinterest after another recipe I found on Pinterest had a huge mistake in the ingredients list.

These are the perfect dessert bar when you can’t decide between cookies or cake. It’s that simple. You don’t have to decide ever again. Unless you want a frosted sugar cookie bar… then click here for my favorite sugar cookie bar recipe! No cookie cutters needed!

You can just make these frosted sugar cookies bars because they taste like a white cake.

The only thing in the recipe that you have to watch for is the time. My oven trends hot so I should have taken 1-2 minutes off the 20 minutes suggested time. They still tasted great, but they got a little dry after a day. Of course, there weren’t many left after day one! Enjoy!

Frosted Sugar Cookie Bars that Taste Like Cake

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

1 CUP SALTED BUTTER, SOFTENED
1 3/4 CUP SUGAR
1/2 TBSP. VANILLA
2 LARGE EGGS
1/2 CUP SOUR CREAM
2 3/4 CUP FLOUR
2 TSP. BAKING POWDER
3/4 TSP. SALT

BUTTER CREAM FROSTING

1/2 CUP BUTTER, SOFTENED
3 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA
MILK MILK TO THIN FROSTING

Instructions

PREHEAT OVEN T0 350 GREASE OR LINE 9X13 PAN WITH PARCHMENT PAPER
IN BOWL, CREAM BUTTER, SUGAR
ADD VANILLA, EGGS, SOUR CREAM
IN SEPARATE BOWL, WHISK FLOUR, BAKING POWDER & SALT. ADD FLOUR MIXTURE TO WET MIXTURE. DON'T OVER MIX THE TWO.
SPREAD BATTER INTO PARCHMENT LINED 9X13 PAN.
THE BATTER IS STICKY SO I USED ANOTHER SHEET OF PARCHMENT PAPER TO PRESS INTO EDGES AND CORNERS OF PAN
BAKE APPROXIMATELY 20 MINUTES. MY OVEN TRENDS HOT SO I TOOK 2 MINUTES OFF SUGGESTED TIME. YOU WANT VERY MOIST, NO BROWN EDGES.
ALL TO COOL. USE BUTTERCREAM FROSTING.

Looking for a straight-up sugar cookie bar? These are my favorites.

Peppermint Kiss Valentine Cookies

February 6, 2020

I made three batches in 90 minutes using two recipes for these Peppermint Kiss Valentine Cookies. The first recipe for these Peppermint Kiss Chocolate cookies omitted a few key ingredients. My sister found a second recipe that was close enough to the first recipe that we did not have to toss almost 4 cups of flour and cocoa. With a rough start, I assumed the 2nd batch would go off the rails. And, if you read any of my recipes you know I have troubled past with recipes. The irony was that I found this recipe because someone else missed a few details. No judgment; I get it. And, the best part of this recipe? ThesePeppermint Kiss Valentine cookies are uh-mazing!

And, they look so pretty friends and family will think you spent a lot of time in the kitchen.

This recipe calls for almost a cup of unsweetened cocoa. The Hershey White Chocolate Peppermint Kisses offer the perfect contrast to the dense, chocolate base.

Peppermint Kiss Valentine Cookies

The recipe is below, but I would point out the one and only change I made to the instructions. Okay, maybe two changes but both were related to timing; baking and cooling.

And, it might be my new oven that appears to trend hotter than the dial states.

The recipe suggests the Hershey kiss be added immediately after removing from the oven. However, my sister pointed out the Kisses were melting and sliding off the edge of the cookie.

It is all about the Kiss.

It was the perfect excuse to make a second batch for Valentine’s Day.

CHOCOLATE AND PEPPERMINT KISSES COOKIES

Print Recipe

Ingredients

2 1/2 CUPS FLOUR
3/4 CUP UNSWEETENED COCOA
1 TSP. BAKING SODA
1/2 TSP. SALT
1 CUP WHITE SUGAR
1 CUP BROWN SUGAR
1 CUP BUTTER
2 EGGS, ROOM TEMP
2 TSP. VANILLA
1 PACKAGE HERSEY'S WHITE CHOCOLATE PEPPERMINT KISSES
1/4 CUP ADDITIONAL WHITE SUGAR TO ROLL DOUGH BALLS

Instructions

1. PREHEAT OVEN TO 350
2. IN MEDIUM BOWL MIX DRY INGREDIENTS, SET ASIDE
3. IN LARGE MIXER BEAT THE SUGARS & BUTTER UNTIL LIGHT & FLUFFY
4. ADD EGGS. MIX WELL. ADD VANILLA
5. SLOWLY ADD FLOUR MIXTURE & BLEND
6. ROLL THE COOKIE DOUGH INTO 1" BALLS
7. ROLL EACH COOKIE DOUGH BALL IN THE SUGAR.
8. PLACE ON PARCHMENT PAPER.
9. BAKE 8-10 MINUTES ** I REMOVED MINE AT 8 MINUTES
10. LET COOL FOR A MINUTE ( I PLAYED WITH THIS BECAUSE RIGHT OUT OF THE OVEN MY KISSES MELTED ONTO THE COOKIE). I REMOVED THE COOKIES FROM BAKING SHEET TO COOLING RACK AND THEN ADDED THE HERSHEY'S KISS.
11. THESE PACK AND FREEZE WELL. PERFECT FOR GIFT GIVING YEAR ROUND!

And, now I have a new favorite cookie for Christmas, Valentine’s Day and the 4th of July. I love a multi-purpose cookie recipe. Here is a care package treat using Hershey’s kisses.

Almond Joy Cookies Recipe

October 8, 2019

I planned my annual physical around Halloween. There was no way I was going to go in for my physical and weight check after October 31st. Not happening. I was already thinking about those Halloween candy bars the first week of June. Because that is how I guaranteed an annual physical to be on the books before Halloween.

I miss my kids’ trick or treating days because of the candy. I mean yes I miss scrambling to put a costume together when Denver temps dropped from 83 to 37 in 24 hours.

But I really miss the haul of candy that came through the door after a night around the neighborhood. The kids would designate their spots on the floor and dump and sort their candy bars from the Starbursts. The only candy bars I cared about were the Almond Joys. Well, and maybe the Reeses and maybe a Twix or two.

But, almond joys were that once a year candy bar. So it was no surprise that these Almond Joy Cookies were a favorite new cookie recipe in my kitchen.

You know that feeling when you read the ingredients in a recipe and you just KNOW the recipe will taste amazing with a glass of milk?

You just know! That’s the reaction I had when I skimmed the ingredient list.

These almond joy cookies are that recipe! You might as well plan an hour today to bake these cookies. And, you likely have the ingredients in your pantry.

Almond Joy Cookies Ingredient List

Like coconut and chocolate chips.

The cookie batter was so creamy it was a challenge to get the batter to the baking sheet. Only because my spoon snuck into between the paddle to get a spoonful of the creamy, butter, coconut and chocolate cookie dough.

Recipe Details

The coconut added moisture and the combination of almonds, chocolate chips and coconut added a little heft to these cookies.

Amazing!

I made these cookies several times and the ingredient portions can easily be adjusted. For example, I did not add 2 cups of almonds. And, for the chocolate, I used a combination of both milk and semi-sweet chocolate chips.

Almond Joy Cookies

ALMOND JOY COOKIES

Print Recipe

Course Dessert

Cuisine American

Ingredients

1 CUP BUTTER, SOFTENED
1 1/2 CUP SUGAR
1 1/2 CUP BROWN SUGAR
4 EGGS
3 TSP VANILLA
2 TSP BAKING SODA
1 TSP SALT
5 CUPS CHOCOLATE CHIPS
2 CUPS COCONUT
2 CUPS ALMONDS, CHOPPED

Instructions

Almond Joy Cookies INSTRUCTIONS
1. PREHEAT OVEN TO 375
2. LIGHTLY GREASE BAKING SHEETS
3. COMBINE DRY INGREDIENTS, SET ASIDE
4. IN LARGE BOWL CREAM THE BUTTER AND SUGARS. BEAT IN EGGS VANILLA.
5. ADD DRY INGREDIENTS TO LARGE BOWL. ADD CHOCOLATE CHIPS, COCONUTS & ALMONDS.
6. DROP BY TEASPOON ON COOKIE SHEET. BAKE 8-10 MINUTES. COOL ON WIRE RACK.

These cookies were amazing.

With the perfect combination of butter and chocolate and coconut. They are a bulky cookie which might mean you eat less.

Their hefty size makes them travel-friendly; by car or for a care package delivery too!

Looking for a non-chocolate cookie? Try these sugar cookie bars! Here is another favorite pumpkin cookie recipe around our house

Lower Calorie Sugar Cookies

June 7, 2019

Have you seen the commercial, “Don’t mess with my discount?” Well, that is the line running in my head today. Are you thinking, “why mess with the sugar cookies?” I get it, but if I can share lower calorie sugar cookies where you will not miss that 2nd stick of butter, would you be curious? I realize sugar cookies may not be the first cookie that pops into your head as we roll into spring. But one could argue this time of year is a great time to test a new recipe for lower calorie sugar cookies.

The lower calorie count is the result of less butter and sugar than other sugar cookie recipes. And, not to worry, the dough is still smooth and easy to roll.

It’s like the decade of low-fat cookies where we thought we could eat twice as many cookies because they were labeled low fat. But, then we found out the sugar was still hiding out in the cookies.

Except with this recipe, we now know we don’t necessarily need an additional stick butter to keep the yummy taste and smooth texture. And, this recipe does not increase the sugar.

The dough gives me consistent results with my cutouts. I like my dough a little thicker so the cookie can hold a generous layer of frosting. What about you?

On a side note, here’s a quick read on the history of the sugar cookie. And, here’s a fun read about the sometimes under-appreciated sugar cookie.

Baking temperatures vary, but I like my sugar cookies on the soft side. I set time or nine minutes and get an evenly baked sheet of sugar cookies.

LOWER CALORIE SUGAR COOKIE RECIPE

Lower Calorie Sugar Cookie Recipe

Print Recipe

Ingredients

2 cups flour
1/2 tsp. baking powder
dash salt
1 stick butter, softened
3/4 cup sugar
1 egg
2 tbsp. milk
1 tsp. vanilla

Instructions

Whisk flour, baking powder and salt.In large bowl beat butter, sugar until smooth
Add egg, milk and vanilla
Add flour mixture
Gather dough and divide in half.
Flatten into 2 disks and wrap in plastic wrap. Refrigerate 4 hours or overnight
.Heat oven to 350. Roll out cookie dough.
Place cut out cookie shapes on an ungreased baking sheet.
Bake at 350 for approximately 9 -10 minutes depending on oven.

Snickerdoodle Cookies

May 13, 2019

Snickerdoodle cookies are a favorite around our house because they are one of the few cookies I bake without chocolate! My boys (all of them) are not fans of chocolate. I can not wrap my head around the concept of that last sentence.

But, Snickerdoodle cookies, with the sugar and cinnamon combo, are a delicious blend of sugar and spice! Here is one more favorite non-chocolate cookie.

This Snickerdoodle cookie recipe is straight out of the Better Homes & Garden Cookbook from over twenty-five years ago. It was a wedding gift. My mother-in-law, or maybe it was my mom, knew cooking was going to come with a steep learning curve for me.

This is one of the few recipes I pull into the cookie rotation at our house. I make this a few times a year for my husband! Since I am not a fan of cooking, baking is a fun way for me to share my gratitude for all the things my hubby does around the house.

Baking is a great way to thank him for spending an hour to fix my printer when I can not get the ink cartridges to load correctly so the printer “senses” the cartridge’s presence!

These Snickerdoodle cookies come out pretty much perfect every time I bake them. It’s one of the few recipes I follow line by line. I’m sure that’s just a coincidence.

My sister is sending me a long-distance eye roll right about now.

SNICKERDOODLE COOKIES

Someone Doodled on my Snickers

Print Recipe

Ingredients

3 3/4 CUPS FLOUR
1/2 TSP. BAKING SODA
1/2 TSP. CREAM OF TARTAR
1 CUP BUTTER, SOFTENED
2 CUPS SUGAR
1/4 CUP MILK
1 TSP. VANILLA
3 TBSP. SUGAR SUGAR-CINNAMON MIXTURE
1 TSP. CINNAMON

Instructions

Preheat oven to 375.
Add dry ingredients in a bowl.
Beat butter, sugar in a separate bowl until creamy. Add eggs, milk, and vanilla. Add dry ingredients to the beaten mixture.
Form dough into 1 " balls and roll in sugar/cinnamon mixture.
Place on lightly greased cookie sheets and flatten with bottom of a glass.
Bake at 375 for about 8 minutes.

Who knew a shot glass was a multi-purpose tool? I use a shot glass whenever a cookie recipe includes the instructions to “flatten” the dough. It also works great when you need a circle cookie cutter on the fly.

Enjoy these soft and chewy Snickerdoodle cookies with a glass of chilled milk! Oh, and if my husband is reading… I can explain why the printer is in the middle of the yard… have another Snickerdoodle cookie, sweetie!

Frosted Sugar Cookie Bars

May 10, 2019

There is a new man in my life; I stalk him weekly and I always leave a message (in the form of a comment). He is a lifestyle blogger. I pin and print almost every recipe he posts. And, I loved his recipe for these frosted sugar cookie bars.

The ingredient list was short and the bake time was under 20 minutes. And, no cookie cutters needed for these sugar cookie bars.

Until I made this recipe, it never occurred to me that I could bake sugar cookies without cookie cutters.

Yep, the only thing you need for these sugar cookie bars is a sheet pan. I decided to use two smaller baking sheets so I could adjust the thickness of the cookie dough on the second pan.

The second baking sheet was covered with about 1/2 of the cookie dough.

I like my sugar cookies (and bars) thick. Kind of like my middle after inhaling a pan of these frosted cookies.

Michael, my blogger crush, created a beautiful ombre frosting technique. It was an epic fail on my end of the country.

Frosting Fiasco

When my ombre tinted frosted started with a Pepto Bismol shade of pink it was impossible to take it down to a blush. Attempts to add more neutral frosting just made it a lighter shade of Pepto Bismol.

So I put the Pepto Bismol tinted frosting and the two additional shades of pink aide and started over. I used a smidge of pink tint to create a shade of blush for my frosted sugar cookie bars. The lesson: I made an edit and saved the frosting. #everydayedits

I found my new favorite frosted sugar cookie bars recipe from Michael over at Inspired by Charm. In full disclosure, I saved the link to his blog for the end of my post. Because, once you click over to his blog, I may not see you at mine! Make sure you tell him his Colorado stalker sent you!

FROSTED SUGAR COOKIE BARS

adapted from Inspired by Charm

Print Recipe

Ingredients

2 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, softened
1 cup sugar
1 egg
2 tbsp. sour cream
1 tsp. vanilla

Instructions

Preheat oven to 375 degrees.Line baking sheet with foil (for thicker bar use a smaller baking sheet).
In a large bowl: sift flour, baking powder & salt.
In separate bowl cream butter, sugar for about 3 minutes.
Add egg, sour cream and vanilla
Slowly add the flour mixture
Press the dough onto the baking sheet, bake for about 14 minutes until edges are lightly golden.
Frosting
1/2 cup unsalted butter, softened
4 cups confectioners sugar
1/4 cup half and half or whole milk
1 tsp. vanilla
1/2 tsp. almond extract
Food Coloring & sprinkles
Once cookie bars are cool spread the frosting on the cookie bar.Frost as desired the flour mixture
Press the dough onto the baking sheet, bake for 14-17 minutes until edges are lightly golden.FrostingOnce cookie bars are cool spread the frosting on the cookie bar.Frost as desired

Peppermint Cookies

May 3, 2019

The holidays may be over, but now is a great time to review recipes, pin favorites and clear out the pantry from the holiday baking blitz that began in October and finished in January (February if you count the Oscars as a holiday). These peppermint cookies were a new favorite.

My sister-in-law gave me the recipe and they are so yummy and soft. It’s like a pillow cookie with peppermint. Oh, and a box of instant vanilla pudding. I think that what makes these cookies so fluffy!

For the peppermint, I found mint M&M’s. I only find them during the holidays, but I noticed the M&M brand has branched out so these peppermint M&M’s might now be a year-round candy. If you can’t find them you can use other mint chocolate candies or bars.

On a side note, one of my favorite utensils is the Pampered Chef scoop. It gives me similar shaped cookies which means I don’t have a burned cookie and a half baked cookie on opposite ends of the cookie sheet.

The red and white peppermint M&M’s work year round with patriotic holidays, Christmas and Valentine’s Day. At least that’s what I tell myself when I pull this recipe up in February, May, July, September and December.

These peppermint cookies are perfect for the summer because no one expects peppermint in May or July.

And, the box of dry vanilla pudding mix adds something extra to this recipe. I’m not sure what the vanilla pudding does, but I am willing to bake another batch to find the answer.

Here’s the recipe my sister (in-law) gave me after I devoured at least a 1/2 dozen of these peppermint m&m cookies. In all fairness, she did too!

Peppermint Cookies

Print Recipe

Ingredients

3/4 CUP BUTTER, SOFTENED
1/4 CUP SUGAR
3/4 CUP BROWN SUGAR
1 BOX INSTANTVANILLA PUDDING (3.4 OZ)
2 EGGS
1 TSP VANILLA
1 TSP BAKING SODA
2 1/4 CUP FLOUR
1 CUP PEPPERMINT CRUNCH PIECES
1/2 CUP WHITE CHOCOLATE PEPPERMINT M&M'S

Instructions

Preheat the oven to 350 degrees.In a large bowl, cream the butter, sugar, and brown sugar.
Add the vanilla pudding mix and beat until incorporated
.Beat in the eggs and vanilla.
In a small bowl combine the flour and baking soda. Slowly add this mixture to the wet ingredients until all ingredients are mixed.Stir in the Peppermint Crunch pieces and M&Ms until they are all mixed into the dough.Roll the dough into rounded teaspoonfuls and place on an ungreased cookie sheet. Bake for 8-10 minutes or until the cookies are golden brown.Makes about 2 dozen cookies

Chocolate Chip Peanut Butter-Banana Cookies

March 1, 2019

If my sister is reading this post she already knows I did not follow the recipe. With this many ingredients for the chocolate chip peanut butter banana cookies recipe’s title, my sister knows I did not have all of the ingredients. And she would be correct. Because with this recipe from Siri Daly’s family-friendly, cookbook, Siriously Delicious I did not have enough bananas. So I added a little Greek yogurt.

chocolate-chip-peanut-butter-banana-cookies-recipe-everyday-edits-feature

There is more than one reason for my blog rebrand focused on the new blog name, called Everyday Edits.

On a side note, Siri is also a Today Show contributor. I have made several of her recipes and every one of her recipes has been a home run! You can check our her cookbook here.

For these chocolate chip peanut butter banana cookies I had almost all the ingredients for these puffy cookies. And, because I had almost all the ingredients I was not going to let the absence of two bananas stand in the way. I assumed the bananas added flavor and moisture so my only substitution options were Greek (vanilla) yogurt or sour cream. I went with the yogurt.

And, whatever ingredients you add or substitute these cookies are amazing! The boys in the house ate the batch of chocolate chip peanut butter banana cookies before the next morning!

These cookies require 30 minutes to chill in the refrigerator so there is no excuse not to clean up the baking aftermath!

Sometimes the best recipes include edits, just like our best days! Thank you for stopping by as I build a new brand with fun content and better images. Scroll below for Siri Daly’s recipe. My substitution is noted too!

Chocolate Chip-Peanut Butter-Banana-Cookies

Siri Daly of Siriously Delicious

** I didn’t have bananas so I substituted Greek yogurt.

Print Recipe

Course Dessert

Ingredients

2 RIPE BANANAS I substituted Greek yogurt
1/2 CUP UNSALTED BUTTER, SOFTENED
1/2 CUP CREAMY PEANUT BUTTER
1/2 CUP PACKED DARK BROWN SUGAR **substituted with light
1 TSP. VANILLA EXTRACT
1 LARGE EGG
1/2 CUP SUGAR
1/4 CUP SUGAR
2 CUPS FLOUR
1/2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
1/4 TSP. KOSHER SALT
1 TSP CINNAMON
CUP SEMI-SWEET CHOCOLATE CHIPS *I mixed 1/2 milk & semi-sweet

Instructions

Mash the bananas in large bowl. Add the butter, peanut butter, brown sugar, vanilla, egg and 1/2 cup of the sugar. Stir to combine.
Whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the flour mixture to the banana mixture. Stir to combine.
Add chocolate chips. Cover with plastic wrap and chill for 1/2 an hour.
Preheat oven to 350. Combine remaining sugar and cinnamon.
Drop the chilled dough 2″ apart, on to parchment paper lined baking sheets. Sprinkle with cinnamon sugar.
Bake about 10 minutes until cookies are golden brown.
Cool on a baking rack! These are really good!

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