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Christmas Time!

19 Feb

If there is anything good about being sick, it’s that I’m actually getting a chance to relax and catch up on my blog among other things!  Here are somethings made this past Christmas.  My mom, my sister, and I have been making Christmas Cookies together since I was a little girl.  It’s one of our favorite things to do over the Holiday’s!  My best friend Erin would often join us too – however, we would eat more cookie dough than decorate and bake cookies! Enjoy these pictures!



All our toppings!

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Gooey Butter Cookies

19 Feb

These are a crowd pleaser!  I made these for a cookie swap this past Christmas…yes, I’m a little late blogging the recipe! But these are great to make all year round.  And they are super easy to make.  Enjoy!!


  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 (18.25 ounce) package yellow cake mix
  • 1/4 cup confectioners’ sugar


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet.
  3. Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Yields about 2 Dozen.

Recipe from:

Soft & Chewy Chocolate Chip Cookies

21 Jan

Who doesn’t enjoy a chocolate chip cookie right from the oven?  Warm and gooey with chocolate morsels overflowing…can it get any better than that?  I don’t think so!  These cookies fulfilled everything I expected and more.  Even 2 days later, the cookies were nice and soft. 
Martha Stewart knows how to cook and she can bake just as well!  These will be my go to cookie in a crunch!


Makes about 3 dozen

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips


  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Chocolate Gooey Butter Cookies

12 Dec

Paula Deen knows how to cook and bake – she loves her butter!  To go along with my potato chip cookies, I also made this weekend her Chocolate Gooey Butter Cookies.  These cookies are very similar to  cake mix cookies, however these cookies are definitely more creamy and moist due to the cream cheese.  If you don’t like chocolate, you can substitute the chocolate cake mix for a vanilla/white cake mix or even a red velvet mix….whatever you want! 

These cookies are my favorite thus far as they are so soft and almost melt in your mouth.  They aren’t overly sweet either.


1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1   (18 ounce) box moist chocolate cake mix
1   (8-ounce) brick cream cheese, room temperature
1   egg
1   stick of butter, room temperature


Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

Potato Chip Cookies

12 Dec

This past Saturday, I hosted a Christmas Party for my family.  Unlike past years in which the theme  was dedicated to a “cookie swap”; this year everyone bought over something they enjoyed.  Whether it was Brandy’s chili dip, or Erin’s famous brownies, or my moms cupcakes, it was something to be enjoyed by all!  I couldn’t let everyone leave without something, so this year I began my baking with these:  Potato Chip Cookies!  These are your basic chocolate chip cookie with a twist added into the dough – crushed potato chips.  The saltines of the potato chips adds a nice compliment to the sweetness of the brown sugar and chocolate chips.  Also, they are super easy to make.  As you can see from my pictures, the cookies came out very big.  This recipe yielded a little over 4 dozen cookies.


  • 3/4 cup(s) (1 1/2 sticks) unsalted butter
  • 1 cup(s) (packed) light brown sugar
  • 1 cup(s) granulated sugar
  • 2 large eggs
  • 1 teaspoon(s) vanilla
  • 2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) baking soda
  • 2 cup(s) (crushed) potato chips
  • 1 cup(s) chocolate chips
  • Heat oven to 350 degrees F. Beat the butter and sugars together, using an electric mixer set on medium-high speed, until light and fluffy. Reduce speed to medium and beat in the eggs and vanilla. Reduce speed to low and mix in the flour, salt, and baking soda. Gently stir in the potato chips and chocolate chips.
  • Drop the cookie dough by tablespoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 14 to 16 minutes. Let cool on baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.

    Oreo Cheesecake Cookies

    3 Dec

    It truly wouldn’t be a complete meal without dessert!  Everyone loves chocolate; don’t they?  Well with the holidays here, this cookie would truly compliment any party or cookie swap!

    They turned out very chewy and the oreo crumbs on top added a sweetness to the cookie since no brown sugar was used in these cookies.

    Happy Holidays!


    • 1/2 cup of (1 stick) unsalted butter, softened
    • 3 ounces of Philadelphia Cream Cheese
    • 1 cup of sugar
    • 1 tsp. of vanilla extract
    • 1 cup of all-purpose flour
    • 1/2 cup of mini chocolate chips
    • 1 cup of oreo cookie sandwich crumbs


    • Preheat oven to 375 and line two baking sheets with parchment paper. Set aside.
    • In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.
    • Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in mini chocolate chips.
    • Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) roll in oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
    • Cool on the pan for two minutes before transferring to a wire rack to cool.


    Sweet & Sticky S’more Bars – Great addition to your holiday dessert!

    30 Nov

    I love s’mores and only have them once in awhile or when Erin comes over; that usually involves them in the microwave!

    These bars are a great addition to any cookie swap party and they are super fast to make!


    2 cups Graham cracker crumbs
    1/3 cup sugar
    1/4 teaspoon salt
    1/2 cup butter, melted
    16 oz. Semi sweet chocolate
    4 cups mini marshmallows

    Blend together first 4 ingredients; set aside one cup. Press remaining mixture in an ungreased 13″x9″ baking dish and bake 350 degrees for 10 minutes, or until golden; let cool.
    Melt chocolate in a double boiler and spread over cooled crust. Layer on marshmallows, pressing gently into warm chocolate; top with one cup reserved Graham cracker mixture.
    Broil 2 inches from heat source until marshmallows are lightly golden; cool and cut into squares.

    Makes 1-1/2 dozen.

    Source: Magic of Christmas; Gooseberry Patch