Chocolate Chip Cake Mix Cookies

These cookies are even easier than the last Cake Mix Cookies recipe I made. Of course you don't need to use cookie cutters, I just had fun making shaped cookies today.

You will need:
-1 box cake mix (used yellow)
-1/2 cup veg. oil
-2 eggs
-flour
*Chocolate chips/m&m's optional

Mix together all your ingredients until a dough forms. I added a little flour to these to make them a little less sticky. If you want add chocolate chips and m&m's. Or sprinkles!

 

 Sprinkle some flour on a flat surface and work the dough flat, making sure it isn't sticking to the surface. Using your choice cookie cutters.

 

Press, wiggle a bit...

 

And pull off. Place your cookies into a greased pan and into a 350 degree oven. They cook 5-10 minutes. 

 

I didn't actually set a timer, I just pulled them out when they turned golden brown on the edges.

 

I liked this one, looked like he was waving!

 

And there you go! A cake batter/chocolate chip cookie! Enjoy!

Reese Stuffed Giant Cookies

This is the first thing I have baked in the new house and let me tell you house nice it is to have a full kitchen and real oven! The basic recipe for the dough I got from the Fabulous Picky-Palate, except I didn't use M&M's and I stuffed my cookies!

Here's what you need: (I got so excited to be baking I forgot a line-up photo)

• 2 sticks softened butter
• 3/4 Cup sugar
• 1 Cup packed light brown sugar
• 2 extra large eggs
• 2 Tablespoons pure vanilla
• 3 3/4 Cups all purpose flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 12 oz bag chocolate chips
• Regular size Reese Cups

 

I started out by melting the butter (makes chewy softer cookies). We don't have a microwave yet, so I melted it on the stove. if you are patient enough to brown the butter, it makes much better cookies! 

Add the butter to the sugars. Add the eggs and vanilla. Mix well.

 

Combine your dry ingredients and add to the wet.

 

Add a bag of chocolate chunks and mix well. Chill the dough either for a short time in the freezer or a longer time in the fridge.

 

I also chilled the unwrapped reeses cups for a few minutes. 

 

Take a scoop of dough and flatten it out with a slight 'bowl' in the center. Add the PB cup and a little more dough on top. Form a ball of dough around the Pb cup.

 

Before and after shots. They turned out so much better than I hoped!

(By the way, I also stuffed a couple with GS Tag-Alongs. Have yet to eat one of those yet)

 

Mmm! So delicious!

 

Lilly was in the kitchen watching the whole time I was baking. I got behind the camera too. Those were cookies on my muffin top pan. Equally as amazing!

Enjoy!

Perfectly Baked Cookies

I have found out over the past few years, a lot of people I know (Mom *Cough*) have trouble getting cookies to turn out fluffy, thick and delicious. Now the cookies usually all taste good, but let's face the fact, a fluffy cookie is better than a see-through one!  So I compiled a couple of tips I always use when making cookies!

There are 4 basic things I always try to do:

 Melt the butter!

 Use more brown sugar than white. For example, the normal recipe calls for 3/4 cup white sugar and 3/4 brown sugar...Alter this and use 1 cup b. sugar and 1/2 cup w. sugar!

Whip the egg(s) before adding to the ingredients.

 This is probably the most important, CHILL YOUR DOUGH! If you are impatient like me, use the freezer before the first batch. But freezing the dough keeps it together  and it is less likely to melt all over the pan, especially a hot-from-the-oven pan. 

 

I never have issues with my cookies coming on paper thin anymore! They are much more appealing, and with the alteration of more Brown sugar, I think they taste better too! I hope these tricks work for you, leave me a comment and let me know! 

*Oh on a funny note, I stored some of these cookies with some of the whoopie cakes, and the cookies were SO soft, because the cakes were super soft. I guess this compares to storing your cookies with a slice of bread. It totally worked*

Whoopie Pies

I have seen whoopie pies a lot of places lately and I finally got the chance to try them for myself (twice actually!). The recipe I used both times and love is here. Both times I halved the recipe but I made a few tweeks. Both times I used more cocoa powder, just add and try to taste. The second time I had no buttermilk or vinegar to make it and the cakes still turned out great. Also I am just using Hershey's Cocoa Powder.  And I made my own filling mixture both times, a marshmallow and a marshmallow peanut butter!


You will need:
For cakes

• 2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg

Filling: See below!


For some reason, my camera is being stubborn and I only have a few photos of this. Jump on over to their website for the full instructions.

 

I used about an inch - inch and a half wide scoop. Any bigger and the pies are too big for a single serving!

 

They can out perfectly!

 

Now for the marshmallow creme in the middle:

Approx based on taste:

• 4 tablespoons melted butter
• Large jar of Marshmallow Creme (14 oz?)
• Powdered Sugar
• vanilla (optional)
• Splash Milk

I melted the butter first and them added the marshmallow creme and microwaved again for about 30 seconds. Stir together well. Add about a 1/2 to 1 tsp of vanilla (optional) and combine. Now you need to add enough powdered sugar to thicken it, but be sure to taste as you go. You still want to marshmallow taste. Add milk if needed.


I recommend keeping the filling refrigerated until you want to make a pie. It is still pretty squishy and messy. If you make the pies together in advance, you could use the creme in frozen form, and I would keep the cakes in the fridge, to avoid a melty mess. But believe me, the taste is definitely worth the mess. If you want to PB creme just leave me a comment and I will add it! Enjoy!

Peanut Butter Cups

So these were actually made before the Smores, but I was too excited about the latter to post yet! I actually made these last year too. My husband prefers them to actual Reeses Cups, which is amazing for me! You will need:

• Chocolate (chips or bar)
• Powdered Sugar
• Peanut Butter
• Cupcake liners

I used a mixture of Hershey's Milk Chocolate and Dark Chocolate chips. The Hershey's chocolate gives it the "reeses cup" taste.

Scoop out some peanut butter and microwave it for 20-45 seconds, depending on how much you use.

Add a small amount of powdered sugar to the PB and mix. Add a little at a time, until it is a thicker consistency. This is all up to the baker's preferences!

Melt the chocolate in the microwave for 30 seconds at a time, stirring in between. When it is melted, use a spoon to place inside the cupcake liner and turn the liner to spread the chocolate in a thin layer on the bottom and sides. Freeze for a couple minutes.

Using a spoon (baby spoons work great!) Spread a layer of PB over the bottom, thick as you like.

Cover again with chocolate and freeze for at least 5 minutes to get firm. Peel out from the liner when it is set.

They taste better than they look! Easy and delicious!