Posts Tagged With: cookies

Chocolate Peppermint Pudding Cookies

Happy snow day from DC!!

capitol snow day

It’s my very first snow day since moving here – actually, it’s my first one since high school! Rochester was so pro at handling snow that we never had anything cancelled (a blessing and a curse). I used my snow day to sit tree-side, listen to Christmas tunes, watch bad daytime TV, and blog about these delish Christmas Cookies I baked this weekend!


I always struggle to find a dessert recipe my mom will like since she doesn’t like anything with cream cheese, peanut butter, or too much vanilla. So this leaves me with chocolate. And lots of it. BUT, it’s harder than you’d think to find a super chocolatey recipe!

When I stumbled upon this recipe from I Heart Nap Time I was literally SO excited because it combined my mom’s love for chocolate with my brother’s love for mint – hello, perfect Christmas family recipe!



The perfect meal as far as I’m concerned


I conducted a trial run this weekend and brought the cookies into work yesterday and they were a HUGE hit! The whole 2 dozen are almost all gone already! Keeping them frozen until just before sticking them in the oven, and then taking them out just before they were completely done baking made them super soft and I had people asking me what I did to create the “surprise fudge inside” – well, the surprise is I did nothing! The recipe is just THAT good.

We even caught Santa sneaking some early!


Here is the recipe card so you too can wow friends, coworkers, and family with this delicious holiday recipe!

chocolate pepperming pudding


Categories: DIY, Food | Tags: , , , , , , | 2 Comments

Pumpkin Butter Cookies

Looking for the quickest, most fall-ish cookies ever to get you through the final few weeks before winter rolls in full-steam ahead? Trying to get in all of your pumpkin fix before switching over to apple and cinnamon for Christmas season? Well, we’ve got the perfect receipe for ya here!


I’ll openly admit that these aren’t my favorite cookies, but they’ll definitely do in a pinch! They’re simple, classic, and definitely seasonal. Sometimes I get wrapped up in trying to push so much flavor, ingredients, and layers into my baked goods (see Red Velvet Brownies for example) that I forget how delicious a simple cookie can be. This recipe is one of those rare times I went back to basics, and I definitely didn’t regret it. I think the lack of pictures will prove that these went fast! They were the perfect quick treat to whip up for my coworkers after one of our large events, and go great with a warm cup of coffee or tea (…well, everything goes great with a warm cup of tea in my book…but whatever). The only concern with these cookies is to be careful not to over-bake since the enjoyment really comes from the gooey-ness of them!


Pumpkin Butter Cookies

Happy simple eating for now! I’ll be returning soon with a more rich and chocolatey recipe for you all (think chocolate caramel brownies….mmmm).

xO – S

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Mint Cookies

For those of you that follow us on Instagram you may have seen the teaser picture of some cookies I posted last weekend and you might be wondering where those cookies have ended up. The answer is in the bellies of myself, my friends, and my coworkers. OOPS. However, I did salvage enough to take a few finished product pics and share the recipe with you all!

These cookies are some of my brother’s and my roommate’s favorite since they are mint flavored and deliciousssss. The green color is totally optional, but it does make them way more fun!


What you’ll need:
1 package of sugar cookie mix
1 stick butter or margarine (softened)
1 egg
1 tablespoon mint extract
Green food coloring
8 oz creme de menthe chips
8 oz chocolate chips


1. Combine softened butter, egg, and cookie mix in a large bowl


2. Add mint extract, food coloring, and chips
3. Mix until fully combined


4.  Roll into balls and place in fridge or freezer for cooling (at least 12 hours in fridge, at least 4 in freezer)
5. Pop them into the oven at 350 degrees – bake for 8-10 minutes and enjoy!



It’s as simple as that!

If the recipe looks familiar it is because I did post it here earlier (cheating, I know) – BUT I made a few updates and I wanted to share them with you all! I have a feeling I’ll be doing this fairly often  since I’m always looking to improve my recipes. This is especially due to the fact that I’ve made a few cookies over the past few weeks that have just been so delicious that I’m now finding it hard for my old favorites to even compare so it’s about time I do some updating – let me know if you have any suggestions!


Categories: DIY, Food | Tags: , , , , , | 6 Comments

White Chocolate Butterscotch Cookies

Happy Saturday, folks! I’ve had quite the productive day already so I figured I would keep it going with a new blog post about…..what else – COOKIES!!


Office birthdays are one of the many pleasures of the working world. It’s a time where you get to break up your day with a little celebration – and likely some treats 🙂 This Friday we celebrated a coworker’s birthday by ordering Chinese and I baked some cookies for dessert. I’m back into the lighter cookies again with a white chocolate butterscotch recipe. The recipe comes from Lil Luna – another one of my favorite baking blogs! These are super sugary and sweet and seriously delicious!

Here’s what you’ll need:


– 1 cup sugar
– 1 cup brown sugar
– 1/2 cup butter (softened)
– 1/2 cup oil (I prefer canola)
– 2 eggs
– 1 tsp salt
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp vanilla
– 1 tsp almond extract
– 3 cups flour
– 6 oz white chocolate chips
– 6 oz butterscotch chips


1. Cream together butter, oil, sugars


2. Beat in eggs, vanilla, almond extract

3. Add in dry ingredients


4. Fold in chips


5. Roll into balls and place in fridge or freezer for at least 12 hours


6. Bake at 350 degrees for 6-8 minutes



Since I make my cookies so small, the best part is, this recipe ends up making like….a HUNDRED cookies. Okay, maybe more like 3 dozen. But seriously, I’ll have cookies for days after this! Try them out and let me know what ya think!


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Inside Out Chocolate Cookies

It’s been a while since I posted my last recipe – not because I haven’t been baking…but mostly because I’ve been baking for specific occasions that require me to use some of my old favorites, and I therefore haven’t been experimenting with any new recipes. But this week when I did want something new, I took to some of my favorite baking blogs in the search of something chocolatey and simple. I searched and searched, until I again found myself on Sally’s Baking Addiction and came across these TO DIE FOR Inside Out Chocolate Chip cookies. I wish I could find recipes elsewhere, but I can’t find anything as fun and easy! And why fix what isn’t broken…so I’ll continue to turn to Sally when looking for something fun and new to try…and you should too 🙂



This is also the first recipe I’m posting using my new Kitchen Aid…which I am OBSESSED with! Not only is it a gorgeous bright red color, but it also makes baking SO.MUCH.EASIER. I don’t know what I didn’t take the plunge earlier!


Ain’t she a beaut?

So here’s what you’ll need:
– 1/2 cup (1 stick) softened butter
– 1/2 sugar
– 1/2 cup brown sugar
– 1 egg
– 1 1/2 tbsp vanilla
– 1 cup flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 2 tbsp milk
– 1/4 tbsp salt
– 1 1/2 cup white chocolate chips


1. Cream the butter
2. Mix in both sugars
3. Beat in egg & vanilla


4. In a separate bowl, mix together flour, cocoa powder, baking soda, salt
5. Slowly add to the wet ingredients with mixer on low
6. Dough should be thick 0 stir in milk as needed
7. Fold in chocolate chips


8. Roll dough into small balls and place into tray
9. Place dough in fridge or freezer for anywhere from 2-24 hours
[Note: I roll the dough into balls before freezing so they don’t get warm again from my body heat after the chilling period]


[Note: Like Sally always says, chilling the dough is mandatory! It makes the cookies come out fluffy and thick, rather than flat and crispy.]
10. Pre-heat oven to 350 degrees
11. Place in oven for 7-10 minutes or until soft
12. Let cookies cool on tray for several minutes
13. Eat & enjoy!


Stacks on stacks on stacks of noms


fudgey delicious insides

I’ve already made 3 batches of these….YES, THREE! That is how good they are…I’ve been giving them out left and right and can’t wait to take some home to my family tomorrow. They’re all big chocolate lovers so they’re not usually that impressed with my vanilla, cake batter, and strawberry concoctions….so now it’s my turn to finally get to them with these fudgey balls of joy!

Happy baking!



Categories: DIY, Food | Tags: , , , , , | 5 Comments

Delicious & Adorable Strawberry Cookies

You’ll know I mean business when I say that these cookies taste even better than they look! When I first saw this recipe on one of my favorite baking sites, Sally’s Baking Addiction, I knew I HAD to try it. It was so simple and different from my normal chocolatey messes. It definitely didn’t disappoint! These are some of the naturally softest, well-forming cookies I’ve made. Something about cake mix just allows the cookies to rise perfectly!


Equally pretty & delicious!

Here’s what you’ll need:
– 1 box Strawberry Cake Mix
– 1/3 cup Canola Oil (or Vege)
– 2 Eggs
– 1/2 tsp Baking Powder
– 1 tbsp Vanilla Extract
– 1 1/2 cup chocolate chips (I mixed white & milk)


SUPER simple recipe

1. Mix cake mix and baking powder in large bowl


2. In a separate and smaller bowl, combine eggs, canola oil, and vanilla extract


3. Mix wet mixture into dry mixture & stir until well combined



4. Fold in chocolate chips



5. Roll into little balls – use taller balls if you want the cookies to turn out nice and thick!


I like to keep them spread out really far to allow for expansion…

6. Pop in the oven for about 7 minutes – but be careful not to overbake! (This is one of my biggest mistakes in cookie-making…)



I chose to make these small and thick, rather than large and thin, because I prefer little bite-sized cookies so I can give more of them away…and so I don’t feel bad eating as many :p Needless to say, these have easily made it into my “Oh I just whipped these up” secret mind-blowingly simple cookie recipe archives. I love cake mix cookies, so I’m hoping to branch out and try some more recipes that use cake bases…it’s too easy not to experiment! …And now it’s only 11a.m. and I’m so ready & hungry for lunch after writing this! Oops!

xO – S

Categories: DIY, Food | Tags: , , , , , | 6 Comments

Cookie Dough Cheesecake Bars

It was requested of me to make my famous Hurricane/Heart Attack Brownies for work this week, however, I felt that I should branch out and try new things. So I tried to make something equally delicious and heart-attack -inducing, but also new and fun. And that is the story of my Cookie Dough Cheesecake Bars!



Just a warning – this wasn’t as quick and easy as most of my recipes. The instructions are fairly simple, but it requires some patience and a little extra work. But it’s TOTALLY worth it in the end!

Here’s what you’ll need:

For the crust:
– 1 1/2 cups crumbled graham crackers
– 6 tbsp melted butter

For the cheesecake:
– 8 oz cream cheese
– 1/4 cup sugar
– 1 egg
– 1 1/2 tsp vanilla extract

For the cookie dough:
– 6 tbsp butter
– 1/3 cup packed light brown sugar
– 3 tbsp sugar
– 1/2 tbsp salt
– 1 1/2 tbsp vanilla extract
– 3/4 cup flour
– 1 cup chocolate chips


a few more ingredients than usual

Directions for the Crust:

1. Preheat oven to 325 degrees and line inside of 8×8 pan with aluminum foil or parchment paper

2. Crumble graham crackers into bits until you get 1 1/2 cups



3. Melt 6 tbsp butter

4. Mix the melted butter and graham cracker crumbs until combined


5. Press the mixture into the bottom of your pan


6. Bake for 6 minutes


Directions for the cheesecake filling:

1. Cream together 8 oz cream cheese and 1/4 cup sugar until smooth

2. Mix in egg and  1 1/2 tsp vanilla


3. Pour mixture on top of graham cracker crust in pan



Directions for cookie dough:

1. In a large bowl, beat butter, both sugars, salt, and vanilla until combined

2. Mix in flour slowly

3. Mix in chocolate chips

* note – the dough will seem VERY floury to start – I added a little more butter and took to using my hands to mix to make things easier *


4. Flatten out the dough in your hands and begin placing over the cheesecake filling in the pan

5. The dough should cover the entire pan


6. Bake on 325 degrees for 25 minutes, or until the dough on top is firm






The ingredients listed are adjustments from the original recipe I used, based on my personal preferences, as well as some minor issues I ran into. These are currently sitting in my apartment just tempting me…here’s to hoping they’ll make it into the office tomorrow….

xO -S

Categories: DIY, Food | Tags: , , , , , , | 8 Comments

Peanut Butter Rolo Cookies

Did you know that last Friday was National Peanut Butter Lovers Day? Well, it may be a week late, but I’m still celebrating with these delish new cookies! And it’s a good thing they turned out so well after my epic fail last week. Also, I apologize in advance for the pictures. My dough-covered hands don’t always do so well trying to photograph moments….I’ll be looking into a personal photographer…or a better camera…



I adopted this recipe from one of my favorite baking blogs – Sally’s baking addiction, and although mine didn’t turn out quite as thick and fluffy, they were still soft and delicious!

Here’s what you’ll need:
– 1 package of rolos candy
– 1 cup peanut butter
– 1 stick softened butter
– 1/2 cup light brown sugar
– 1/4 cup sugar
– 1 1/4 cup flour
– 1 egg
– 3/4 cup peanut butter
– 1 1/2 tsp vanilla extract
– 1/2 tsp baking soda


Just the basics + rolos + peanut butter


1. Combine butter and sugar in large bowl


2. Stir in peanut butter, egg, and vanilla (in that order)


3. Mix in baking soda and flour


4. Refrigerate dough for at least 30 minutes (I kept mine in for a couple of hours)

5. Create cradles for the rolos out of dough




6. Cover the exposed part of the candy with more dough



7. Bake for 9 minutes at 350 degrees

8. Eat & enjoy!


I kept a few at home at give out to my friends (after all, what would the cookie palace be without cookies?) and I brought the rest into the office. Everyone loved them, despite me thinking they turned out a little too flat. This is definitely another recipe I’ll add to my list of favorites!

Next time I might try to go a little lighter on the dough and make my cookie balls taller rather than wider, just so I can get a more cookies out of the dough amount….but even with them being a little flatter than I had hoped, they were delicioussss! Try them out and let us know what you think!


Categories: DIY, Food | Tags: , , , , , | 3 Comments

National Nutella Day

Full disclosure….I’ve had this post drafted and ready to go for a couple weeks now…but with all the travelling and stuff I’ve been doing, I never actually got around to finishing it. So here it goes:

First of all, I’d like to dedicate this post to our friend Steve, who we went to school with, who recently told me that my recipes were too easy not to try. Which is probably one of the best baking compliments I’ve ever received …since that’s pretty much what I’m always aiming for. I don’t necessarily have the time (or patience) to make anything extravagant, so I try to take simple recipes and add a little twist. My most recent endeavor may be my new favorite…

Most of you probably didn’t know that National Nutella Day was a few weeks ago (Feb 5th to be exact) so I decided to celebrate my making some funfetti cookies stuffed with the delicious hazelnut spread.

Here’s what you’ll need:

 – 1 Box of Funfetti Cake Mix
– 2 Eggs
– 1/3 Cup Vegetable Oil
– 1 Jar Nutella
 – 1 1/2 Teaspoons Vanilla Extract

1. Place parchment paper on a cookie sheet 

2. Scoop small, round balls of nutella onto the sheet

3. Freeze for 30-40 minutes

mmm nutellaaa

While the nutella is freezing, began preparing the cookie dough.

4. Preheat the oven to 350 degrees

5. Mix together cake mix, vegetable oil, eggs, vanilla extract in a bowl and stir until combined

6. Take nutella out of the freezer and begin shaping the cookie dough around each nutella ball until no nutella is exposed

the surprise is inside!

7. Place back on cookie sheet
8. Bake 8-10 minutes
9. Eat and Enjoy


You can make the nutella balls as big or small as you’d like – it depends on how big you want the cookies. I personally think I made mine too large and ended up only being able to get 15 good cookies out of the batch. But this was my first time making these – so if you try them and have any other tips and tricks, let me know (this means you, Steve & Fanny)! I’m hoping to make these a couple more times and tweak the recipe until I find something perfect!

So even though I’m late in posting this and it’s no longer National Nutella Day…..who really needs an excuse to eat nutella?


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Chocolate Chip Cake Batter Cookies

New Year, new recipes!

I’m always looking for new ‘go-to’ recipes that I can whip up at a moment’s notice for any office party, birthday, or other social gathering. However, I’m not very patient when it comes to baking…or anything, really. I figure, life is too short not to cut corners every once in a while when you can. So my general M.O. is to find a recipe I like and alter it a little to fit my style.

If you are patient, here is the original recipe from my newest baking website addiction from a true baking genius:

Annnnnd here is the ‘spark-noted’ version I made last night:

– 1 ¼ cup flour
– 1 ¼ cup yellow or white cake mix
– ½ tsp baking soda
– ¾ cup unsalted butter, softened
– ½ cup sugar
– ½ cup light brown sugar
– 1.5 tbsp. vanilla extract
– 1 egg
– ½ cup chocolate chips
– ½ cup vanilla chips
– ½ cup sprinkles


Lots of ingredients…but it’s easier than ya think!


1. Pre-heat oven to 350 degrees and grease or spray baking pan
2. In a small bowl, combine flour, cake mix, and baking soda; set aside.
3. Soften butter, mix with both sugars, eggs, and vanilla.


4. Combine the two bowls and mix until combined


Batter so good it’s a miracle I didn’t just eat it all at this step

5. Add chocolate chips and sprinkles
6. Spread mixture into pan



7. Bake for 12-15 minutes, or until light golden in color


Do I haaaave to wait for them to cool or can I just stuff my face now?


Sooooo gooddddd…

Super simple, super delicious – just my style. Try them out and let me know what ya think!

xO – S

Categories: Food, Uncategorized | Tags: , , , | 3 Comments

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