Category: Cookies


I haven’t posted any sweets recipes lately. What is wrong with me?? Ha! Actually, I’m not baking as much as I used to. Instead, I’m trying new dinner recipes, which has been fun, but I still love my sugar!

Cream Cheese Brownie Cookies

The sugar-free cookie (right) is slightly thicker than the regular version.

I recently made these for a friend’s birthday and they disappeared off the platter in no time. Everyone LOVED them so I have to share!

I made a nearly-sugar-free batch too, and my friend asked if I was sure they were sugar-free. I assured him they were, but don’t mistake them for a “diet” cookie. They are full fat!

The batch I made was “nearly” sugar-free because I used regular peanut butter chips in them. You can make them sugar-free by using nuts instead of chips. It really depends on what you like and how much or little sugar you want.

The original recipe used white chocolate chips in them, but use whichever chips or nuts you prefer. I love nuts in brownies, so I would add walnuts or pecans if I make a batch for me. And peanut butter chips? Always great with chocolate, right?

I noticed the sugar-free batch didn’t spread as much as the regular batch; neither made a flat cookie. Both were chewy fudgy gooey fantastic! How could anything with cream cheese and butter be anything but??

Enough said. Make these and eat the whole batch at once. Why wouldn’t you?  😉

 

Cream Cheese Brownie Cookies

Slightly adapted from Cookies & Cups

 

Stuff you need [Sugar-free option in brackets]:

1 (19.5 ounces) Brownie Mix (for 9×13 pan) [I used a sugar-free mix for an 8×8 pan so I halved the amount of the remaining ingredients.]

4 ounces cream cheese, room temperature [2 ounces cream cheese, room temperature]

1/2 cup butter, room temperature [4 Tablespoons butter, room temperature]

1 egg [1 egg]

2 cups total chocolate, white chocolate or peanut butter chips, chopped walnuts or pecans [1 cup total]

 

Now what?

Preheat oven to 350°

Line baking sheet with parchment paper or baking liner and set aside.

Using electric mixer, beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated.

Turn mixer to low and add in brownie mix until dough comes together. It will be very thick.

Stir in chips and/or nuts.

Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set.

Let cool a couple minutes on the pan and then transfer to wire rack to cool.

Apricot Pecan BarsWow – these are good!

Make a buttery shortbread crust, top it with your favorite jam, crumble some topping and nuts over the jam, and bake until set.

Doesn’t that sound easy? It IS! And the result is AMAZING!!

These have been on my To-Bake list for quite a while, so when I needed a quick Banzai Un-Birthday treat for our Karate Club, I was ready to try them!

The recipe is adapted from the C&H Sugar website. I changed out the jam and the nuts to work with what I had in my pantry. We all really enjoyed the apricot/pecan combination! I’m sure several other combos would be good, too: strawberry/almonds and raspberry/walnut come to mind.

I suggest using real butter for the crust and crumble, because it’ll make a much better shortbread than margarine or shortening. The recipe has a glaze, but it’s really not necessary. I wasn’t going to add it, since my taste-tester and I both thought they were delish without it, but changed my mind and added it before I took the rest of the bars to Karate. Add the glaze or don’t, according to your preference. You’ll like them either way!

Apricot Pecan Bars

Adapted from C&H Sugar’s Glazed Peach Bars

Stuff you’ll need:

Crust and Filling Ingredients:
1 cup butter, softened [I highly recommend real butter!]
2/3 cup granulated (white) sugar
2 1/2 cups all-purpose flour
1 cup apricot preserves [or peach, raspberry, strawberry-rhubarb…]

Topping Ingredients:
1/2 cup all-purpose flour
1/2 cup granulated (white) sugar
1/4 cup butter, softened
1 teaspoon almond extract
3/4 cup chopped pecans, toasted if you’re not lazy like me (see Quick Tip)

Glaze Ingredients (Optional):
1/2 cup powdered sugar
1 Tablespoon milk (or to desired consistency)
1/2 teaspoon vanilla extract

Now what?
Crust and Filling Instructions

Preheat oven to 350°F; arrange rack to center position.
Beat butter with sugar and flour; press evenly on bottom of lightly greased 13x9x2-inch pan. Don’t bother to clean the bowl; just use it for the topping.
Bake 15-20 minutes or until golden around edges. Remove from oven. Stir up preserves and pour into center of the crust. Allow to stand 2-3 minutes, then spread preserves evenly over crust with back of large spoon.

Topping Instructions

Combine flour with sugar, butter and almond extract; beat slowly several minutes to blend.
Crumble evenly over top of preserves.
Sprinkle pecans over topping and return pan to oven.
Continue baking 20-25 minutes or until bubbly with golden edges. [I baked mine about 30 minutes until the filling wasn’t sloshy.]
Cool thoroughly.

Glaze Instructions (Optional)

Whisk powdered sugar with milk and almond extract until smooth. Drizzle randomly over top of cooled, baked crust/filling/topping mixture. Cut into squares.

Quick Tip(s)
To toast nuts, arrange in an even layer on a baking sheet and “toast” under your oven’s broiler until golden, stirring frequently for even browning.

Snickerdoodles!

SnickerdoodlesI love cinnamon and the warm smell when it bakes. It’s so comforting and homey!

Snickerdoodles are easy to make and even easier to eat! The cookies are vanilla-based with just a touch of salt to balance out the sugar. Rolled in cinnamon sugar and baked, the surface has a somewhat cracked appearance.

Because they’re not overly sweet, it’s easy to eat one after another. After another, after another. I can vouch for that. The last time I made Snickerdoodles for a birthday party, I had to send the leftovers back to school with The Pretty One so I didn’t eat them all. Well, I sent the leftovers that were left over AFTER I ate quite a few of them. They’re really “that” good.

This recipe comes from my friend, Jennifer’s, family cookbook. The Pretty One requested Snickerdoodles for Christmas dessert one year. I don’t think I’d ever made them, so I pulled out Jenn’s cookbook and tried this recipe. I’ve never tried another one since!Snickerdoodles

The size of the cookie is up to you, and you’ll need to adjust the baking temperature based on that. You can roll teaspoons of dough between your hands before rolling in the cinnamon sugar, or you can use a small cookie scoop (my preference) and roll in the cinnamon sugar.

Bake til the cookies are set and just starting to brown around the edges. Let them rest on the cookie sheet for 3 minutes, then remove and finish cooling on a rack.

I hope you enjoy these as much as we do!

Snickerdoodles

Stuff you need:

1 1/2 cups sugar

1/2 cup margarine or butter, softened

1/2 cup shortening

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 Tablespoons sugar

3 teaspoons cinnamon

Now what?

Heat oven to 400F.

Mix 1 1/2 cups sugar, margarine, shortening and eggs in large bowl.

Stir in flour, cream of tartar, baking soda and salt.

Shape dough. Roll rounded teaspoons into balls between your hands or us a small cookie scoop.

Mix 3 Tablespoons sugar with 3 teaspoons cinnamon.

Roll balls in mixture.

Place about 2 inches apart on lightly greased cookie sheet. If making the cookie scoop size, dip a glass bottom in the cinnamon sugar and lightly press the cookie down. It’ll bake more evenly if you do that.

Bake until set, 8-10 minutes. Let set on cookie sheet for about 3 minutes, then remove and finish cooling on a wire rack.

Yield: About 30 cookies if using the cookie scoop.

We were getting ready for another big storm to hit KC. Like most people, I’m sick of the snow but what are you gonna do, right?

Well, with nasty weather coming in, I did what most normal women would do to get ready. First, I got a pedi. Everything’s better with fresh nails, right? And then, I baked cookies!Chocolate Oatmeal Cookies

With fresh nails, warm cookies, books on my Kindle and plenty of movies, I don’t mind being snowed in!

We “lucked out” and this last round wasn’t as bad as it might have been. Still, I’m home waiting for the snowplow. We live on a cul-de-sac and are the last ones to be plowed out. It’s usually a combination of a bobcat and a snowplow. So far I haven’t seen either, but that’s OK with me. I’ve got cookies!

This recipe is simple and tasty. It doesn’t use any weird ingredients, so if you’re snowed in you might have everything in your pantry to make these now. I used peanut butter chips and no nuts, but you could use any combo of chips and nuts you like.

Chocolate Oatmeal Cookies

Slightly adapted from She Makes and Bakes

Stuff you need:

1 cup butter, softened

1 cup brown sugar, packed

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa powder

1 1/2 cup all-purpose flour

3 cups oats (quick or regular – both work)

1/2 cup chopped walnuts [use any combination of chips and nuts that equals 1 cup]

1/2 cup semisweet chocolate chips [use any combination of chips and nuts that equals 1 cup]

Now what?

In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugars until soft and mixed.

Add in the eggs one at a time, scraping down the sides of the bowl as needed.

Add in the vanilla, baking soda, and salt, and mix on low until combined.

Mix the cocoa powder and flour together and add gradually with mixer at low speed.

Once combined, add in the oats and mix.

Stir in the nuts and chips and mix until just incorporated.

Form the dough into one-inch balls or use a cookie scoop and place on a lightly greased cookie sheet about 1-2 inches apart. Bake for 11-12 minutes until set, but don’t overbake.

Let them cool for one minute on the sheet and then remove to a cooling rack.

Store in an airtight container or bag.

Strawberry Confetti CookiesCookies so easy a 6-year-old can make them? You betcha!

My daughter, the grandkids and I had a cookie-making extravaganza this weekend. I cheated and made some of my cookies in advance, since my daughter had to take Cutie Patootie #1 to a dance recital and we were tight on time. I chose two cookies to make with the kids that I thought they would enjoy. One was this Strawberry Confetti Cookie, the other was the traditional Spritz recipe, which I’ll post later.

These are quick, have only a few ingredients, and they don’t even require a mixer! The munchkins will build up some bicep muscles with the stirring, since the dough gets thick, and you might have to help them out a little.

Strawberry Confetti Cookies

Cutie Patootie #1 adding lots of sprinkles to our cookies!

Choose whatever cake flavor / color you like, and then choose a contrasting color or mixture of sprinkles. We chose a strawberry cake mix because we thought the pink (red) color would be a nice addition to holiday cookie trays. If you want a darker color, add a couple drops of food coloring.

Make sure you’re using sprinkles and non-pareils, not anything that’s classified as sugar. Sugar will dissolve and you won’t get the effect you want. We used a combination of holiday-shaped sprinkles and teeny white non-pareils.

The cookies are cake-like and moist, and hold well so you can make them in advance. A co-worker and I think they’d be great using lemon cake mix or even pineapple. Make some with your Cutie Patooties and let me know what you think!

Strawberry Confetti Cookies

Adapted from Sally’s Baking Addiction

Stuff you need:
1 box (18.25 oz) cake mix, any flavor [Strawberry, lemon, orange, white/yellow…]
1 teaspoon baking powder
2 large eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup sprinkles

Now what?

Preheat oven to 350F. Spray pan or grease and set aside.

In a large bowl, mix together the cake mix and baking powder. Set aside.

In a smaller bowl, whisk together the eggs, oil, and vanilla by hand.

Add the egg mixture to the cake mixture and stir well (by hand – no mixer needed) until all the dry ingredients have been moistened. Do not overmix – it’s OK if there are some small lumps in the batter, just not large lumps. This is where the munchkins will build their muscles, and may need your help!

Gently mix in the sprinkles until they are just distributed. Again, don’t overmix, so don’t add them in the previous step with the dry ingredients.

Use a cookie scoop or drop rounded 1-inch balls of dough onto prepared baking sheet. Ours did not spread, so they can be put fairly close together, but leave room for air to circulate between the cookies.

Bake for 9 minutes – do not let the cookies brown. If baking 2 pans at once, bake for 5 minutes then switch the racks and bake another 4 minutes.

Allow to cool on baking sheet for 3 minutes; they will  be very soft at first. Transfer to a wire rack to cool completely.

Store in an airtight container for up to one week.

No-Bake Peanut Butter Rice Krispies CookiesI love Saucepan Peanut Butter Cookies! They’re one of my all-time favorite cookies, and I don’t think I’ll ever get tired of them. I’d often wondered how they would be if rice krispies were substituted for the corn flakes, so of course I had to try this recipe.

These bars contain brown sugar and vanilla extract, which the corn flake cookies don’t, but the flavor is very similar. They’re a little harder to smoosh into the pan than they would be to drop as a cookie. Be sure to work quickly once you stir in the vanilla and rice krispies so they don’t set up before you get them in the pan.

I liked these and probably would have eaten the entire pan before the day was out — but I didn’t. Instead, I sent a good chunk of them to school with The Pretty One. See? Occasionally I can be a responsible adult!

No-Bake Peanut Butter Rice Krispies Cookies

from Mad Hungry, by Lucinda Scala Quinn

Stuff you need:

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups salted peanut butter [Regular peanut butter, creamy or chunky – your preference]
2 teaspoons pure vanilla extract
4 cups Rice Krispies

Now what?

Line a 9 x 13-inch baking pan with wax paper or baking parchment.
Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.

Stir in the peanut butter and mix well to combine.
Quickly stir in the vanilla and Rice Krispies.
Working quickly, spread into the lined baking pan.
Cool and slice into squares.

Oatmeal Whole Wheat CookiesHere’s a quickie cookie recipe for you to try. I adapted them from a healthy blogger and added chocolate chips so they wouldn’t be so shocking to my system!  🙂

As far as chocolate chip cookies go, there aren’t too many ingredients. They mix up quickly and make a somewhat small batch. I used a regular sized ice cream scoop to portion the cookies and got 11 big, soft cookies. You’ll get about that many — more or less — depending on how much fun stuff you add to the batter, such as chocolate chips, nuts, craisins, etc.

Like most oatmeal cookies, you can choose whichever add-ins and spices you enjoy to customize the flavor of the cookie. Oatmeal, raisins and cinnamon are a natural combination. Craisins, orange zest and extract plus dark or white chocolate chips is another good combination. Use what you like and try different combinations for variety. Click for recipe.

For this batch, I used craisins, orange zest, a splash of orange extract and another of vanilla extract, and semi-sweet chocolate chips. Orange and cranberry are a great combo, and the chips add an extra flavor layer. I think dark chocolate chunks would be great in these. White chocolate would be tasty too, if you like white chocolate (it’s not my favorite, but I’d eat it in this combo).

And if you’re reading all the whole wheat recipes on my blog and worrying that my sugar addiction is waning and I’m eating too many healthy things, don’t worry. I’m still here and planning more indulgent desserts.  I have to admit, though, that I’m enjoying finding recipes that are a bit healthier but in a stealthy way. I feel just a pinch less guilty eating them. And if you don’t tell there is whole wheat flour in these, nobody will ever guess!

This is a favorite cookie from my childhood, one that I enjoy as much today as I did when Mom made them for our family. I love the peanut butter with the crunch of the corn flakes – it’s breakfast without the bowl and milk! 

I ate these as a kid and I’ve made them for my kids. They’re simple to make, don’t require baking, and they’re delish! I love introducing people to this cookie – without fail, they are quickly gobbled up and people want to know how to make them. Click for recipe.

These cookies travel well and hold up nicely in the heat, so they’ve become a “go-to” recipe when I need something to take along. I shared them with my team when we helped build a house in the 96 degree heat last summer, and while they got a bit warm, they didn’t melt or fall apart.

The Recipe Guardians

This recipe is a family classic, and so important to us that it’s kept on our frig and guarded by my guys — The Chunky Monkey and The Pretty One. You can see it’s a well-loved recipe by the peanut butter speckles on the recipe card! 

Normally I make these with regular corn flakes. The cheapest generic brand doesn’t hold up the best, so keep that in mind when buying your ingredients. I have friends who make them with Special K, and I used Honey Bunches of Oats this last time because I had a lot in the house. They were good, with the honey adding a slight sweetness and the bunches adding a bit of extra crunch. I liked them, but will probably use regular corn flakes in the next batch because they’re a little less sweet. You can use regular or crunchy peanut butter, whichever you have on hand.

I hope you enjoy these! If you make a variation of this cookie, I hope you’ll share how you do it.