Tag Archive: 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.

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.