Cookies Archives - Busy Moms Helper

Gluten-Free 4th of July Sugar Cookie Pizza

June 28, 2019 by Stephanie Kirkos Leave a Comment

Hello, and Happy Summer! This is Stephanie from Steph in Thyme, and today I’m sharing a festive 4th of July recipe that you can bake and assemble with your kids, or bring along to a BBQ. This Gluten-Free 4th of July Sugar Cookie Pizza slices and serves like a savory pizza for a creative twist on a picnic dessert. (originally shared June 2015)

Over the past few years, there has been an explosion of gluten-free products in grocery stores. Every time I go to the store, I encounter a new product. My newest gluten-free find is a Gluten-Free Funfetti Sugar Cookie Mix by Pillsbury. I stumbled upon it in the baking aisle, intermingled with non-gluten-free baking mixes. Gluten-free funfetti?? What a pleasant surprise!

With 4th of July around the corner, I picked up a few boxes to create a treat fitting for the day (2 boxes for $4, I couldn’t resist). But the patriotic treat couldn’t be just simple sugar cookies – it had to be a fun, crowd-pleasing dessert people would reach across the picnic table for.

This sugar cookie pizza is really just one giant sugar cookie, but it’s fun to think of it as a large pizza, a simple crust ready for you to decorate with toppings. And what toppings are more festive for the 4th of July than bright red strawberries, deep blue blueberries, and a creamy white whipped cream?

To save time slicing the strawberries, I recommend using an egg slicer. It slices the strawberries evenly at one time to make pizza prep faster and efficient.

Keeping with the theme “fun and different,” I whipped up a dairy-free whipped cream made from chilled coconut milk instead of traditional whipped cream. This coconut whipped cream is silky smooth and simply divine, subtly flavored with coconut and a dash of almond extract.

In addition to serving as the “sauce” on this pizza, it’s also delicious dolloped over a bowl of fresh fruit or ice cream.

I arranged the blueberries and strawberries in a flower-like pattern, placing a large handful of fresh, ripe blueberries in the center then arranging the strawberries in a double-layer until I reached the edge of the sugar cookie crust, outlining the fringe of the whipped cream with more fresh blueberries.

You can serve the sugar cookie pizza immediately after you decorate it, but I found it easier to slice after it chilled in the fridge for an hour. The whipped cream sets and the fruit doesn’t move around as much when you’re slicing it like a pizza – because it’s just way more fun to eat it that way.

Gluten-Free Sugar Cookie 4th of July Pizza l Steph in Thyme for Busy Mom's Helper

Print Recipe

Gluten-Free 4th of July Sugar Cookie Pizza

Prep Time20 mins

Cook Time17 mins

Servings: 8 -10 slices

Ingredients

17.5 oz box Pillsbury's Gluten-Free Funfetti Sugar Cookie Mix
1/2 cup 1 stick unsalted butter, softened
1 egg
2 tbsp water
13.5 oz can full fat coconut milk (from the can, not the carton), chilled in the fridge for 24 hours
3 tbsp confectioners sugar
1 tsp gluten-free almond extract
2 cups thinly sliced strawberries
2 cups ripe blueberries

Instructions

To prepare the cookie:

Pre-heat oven to 375 F. Spray a 12 " pizza stone, pizza pan, or baking sheet with cooking spray.
In a large bowl, combine the butter, egg, and baking mix. Beat on medium for 1-2 minutes until combined. Add the water, scrape the sides of the bowl, and mix for another minute until a soft dough forms.
Roughly shape the dough into a large ball with your hands and place on the center of your pizza stone, pan, or baking sheet. With wet hands or a damp rolling pin, gently roll out the dough into a circle about 10" in diameter. Bake for 15-17 minutes until golden brown.
Remove cookie from the oven and let cool completely. (I left the cookie on the pizza stone and served it right on the stone). With a sharp knife, gently glide it between the cookie and pan, separating any areas that may have stuck.

To prepare the coconut whipped cream:

Chill a large bowl or bowl of a stand mixer in the freezer for 10 minutes. Take the chilled canned of coconut milk and flip it upside down, opening it from the bottom. Pour off the liquid, either setting aside for smoothies or discarding.
Remove the cold bowl from the freezer and scoop the solidified coconut milk into the bowl. Beat with a stand mixer or hand mixer for 2-3 minutes until fluffy and peaks form. Add the confectioners sugar and almond extract, beat for additional minute until well combined.

To assemble the cookie pizza:

Spoon the coconut whipped cream over the cooled sugar cookie crust, spreading in an even layer over the cookie.
Trace the outline of the outer edge of the coconut whipped cream with a single line of blueberries. Add a handful of blueberries to the center of the pizza. Arrange the strawberries around the blueberries in a circle, adding another layer of strawberries on top, if desired. Continue adding an alternating ring of strawberries and blueberries until you reach the outer ring of blueberries.
Serve immediately, or chill in the fridge for an hour (ideal). Slice the pizza into 8 to 10 slices with a sharp knife or pizza slicer.

Notes

You can use your favorite gluten-free sugar cookie baking mix in place of Pillsbury, adjusting the butter/water content if the mix isn't a comparable size.
If making the coconut whipped cream ahead, refrigerate in an airtight container. Remove from fridge and allow to warm up to a chill temperature - not cold or room temperature. Beat for 1-2 minutes until fluffy again.
Depending on how you decorate the pizza, you can use more or less fresh fruit.

Cookie Dough Frosting

February 15, 2019 by Danielle 9 Comments

Ah, frosting….how I love thee!!! Seriously, frosting is just Da Bomb! So for my twins’ birthday Saturday, we made some cupcakes for them to take to preschool (although we’ve now had snow days since, so still haven’t taken them – I may have to eat these ones and make more) for their special treat. I wanted to try a different frosting, something unique from the common whipped or butter cream (I do love these, too, just do them all the time). Then, as I was baking the cupcakes, I started craving cookie dough. Wait – let’s try some Cookie Dough FROSTING! Oh yeah, I totally went there! This turned out delicious – perfectly pipe-able, creamy, and tasting JUST LIKE COOKIE DOUGH (no eggs, no worries)!

This recipe did about 18 cupcakes, piped as shown above.

Ingredients
1 cup Butter, softened
1 1/2 cups Light Brown Sugar, packed
3 tsp. Vanilla Extract
2 1/2 cups All-purpose Flour
1 tsp. Salt
9 Tbsp. Milk (roughly – more or less depending on desired consistency)
Chocolate Chips (mini or normal) for sprinkling on top

Directions
With a fork (or beaters) SMOOSH (aka Cream) together the Butter, Brown Sugar and Vanilla.

Add the Flour and Salt and mix until well combined.

Carefully add the Milk just 1 tbsp. at a time – until you reach your desired consistency. I used exactly 9 Tbsp, but you may prefer more or less.

Pipe onto your cupcakes (or cake, or whatever you’re frosting), then top with Chocolate Chips as desired.

Nestle Tollhouse VS. Dad’s Recipe: The Healthier Cookie

February 1, 2019 by Danielle 10 Comments

Today I’m sharing you one of our absolute FAVORITE cookie recipes, and it isn’t even my own! My Dad, who loves to experiment with recipes to make them more healthy, came up with this one and was kind enough to share it (and gave me permission to pass it on to y’all)! For a bit more fun, we’re even comparing it so you can see the nutritional difference between Nestle Tollhouse VS. Dad’s Recipe: The Healthier Cookie!

I know that the Nestle Tollhouse Chocolate Chip recipe is many people’s ‘go-to’ for cookies, but now you’ll think twice once you not only see the healthy difference, but also TASTE the amazing deliciousness of my Dad’s Cookies!

This is comparing based on Cookie-to-Cookie of the same size, 1 tbsp scoop of dough size to be exact. It took a bit for me to go through everything, then divide appropriately, to find the correct nutritional values….but this is as close as I could get.

Nestle Tollhouse

110 Calories (60 from Fat)
7g Fat
3.5g Saturated Fat
85mg Sodium
14g Carbs
1g Fiber
10g Sugar
2g Protien

Dad’s Cookies

107 Calories (49 from Fat)
6g Fat
4g Saturated Fat
85mg Sodium
9g Carbs
.25g Fiber
8g Sugar
4g Protien

So for even more flavorful cookies, you get slightly less calories and fat, fewer carbs, little less sugar and double the protien. Woot woot!

Ingredients

1 tsp. Baking Soda
1 tsp. Salt
1 cup Coconut Oil (just scoop, don’t melt)
3/4 cup Granulated Sugar
3/4 cup Brown Sugar, packed
1 tsp. Vanilla Extract
2 Large Eggs
1 cup Chocolate Chips
1/2 cup Dried Oats
1 cup Vanilla Protein Powder
1 1/4 cup All-Purpose flour

Directions

Preheat oven to 375 Degrees F. Spray some cookie sheets, set aside.
Combine the first 7 ingredients together until well mixed. Mix in the protein powder, dried oats and flour slowly. Lastly, stir in the chocolate chips.
Scoop about 1 tbsp. sized dough per cookie onto the prepared baking sheets. Bake for about 8-10 minutes, or until the edges are BARELY brown. When you take them out, they’ll still look slightly undone, but that’s fine. Allow to cool just 2 minutes on the sheet, then remove to a cooling rack (carefully).

These cookies do AMAZING in the freezer! Make a big batch, toss some in a ziplock baggie into your freezer, then just pull them out whenever you need some cookies! My Dad likes to keep some on-hand in the freezer so he can grab a bag before a road trip. Fresh cookies during a long drive? Yes, please!

You can, of course, adjust the ingredients to fit YOUR preferred tastes! Want to try another flavor protein powder? Then go for it! I’m curious what Strawberry flavored would end up like, with maybe some white chocolate chips? Yumm-o!

Mint Thins

December 20, 2016 by Nikki Cole

Mint Thins are a perfect treat to enjoy on a cold winter night and fun to serve at all those holiday parties. These Mint Thins are impressive and simple to make without making a million dishes and breaking the bank or taking hours to accomplish something that will be eaten in a matter of hours or even minutes. The only down fall? not being able to stop eating the cookies!

Who loves girl scout cookies? Well I love girl scout cookies especially Mint Thins, I can easily eat a whole box in one sitting and not necessarily a long sitting either. Have you started to notice how pricy they are getting for such a small box? These cookies are amazing and now there’s a recipe that is almost exact replica of Mint Thins and are amazing, especially exciting to have the nice mint flavor cookies for Christmas.

Mint Thins are a mixture of cool mint and delicious chocolate that literally melts in your mouth. With this recipe it not only is easy and requires simple ingredients but makes a perfect neighbor or friend gift without hours of baking or shopping to find inexpensive gifts.

Ingredients

¼ cup whipping cream
¾ cup chocolate chips
1 package chocolate almond bark, divided
¾ teaspoon peppermint extract
2 9-oz. packages of chocolate wafer cookies

Directions

In a small saucepan bring whipping cream to a simmer over medium heat. Place ¾ cup chocolate chips in pan, stirring constantly until smooth. Remove from heat and stir in extract, let cool for a minute.
Spoon a small amount onto one side of a cookie, place another cookie on top. Let harden in the fridge for about 30 minutes.
In a microwave melt the package of almond bark in 30 second intervals until smooth.
Line a cookie sheet with waxed paper.
Dip cookies in melted almond bark and place on the cookie sheet.
Let harden and enjoy.

This Mint Thin recipe is also really good for interchanging flavors. Instead of peppermint extract you can change it out to orange, raspberry, or even pomegranate. Different flavors makes different cookies and different exciting treats, these extracts are sometimes found just at a normal grocery store but pomegranate and anything real fancy will be found at a specific baking store.

Pie Crust Cookies

November 23, 2016 by Kathleen Clegg

It’s Pie Season! Whoo Hoo! Hi there! This is Kathleen from Fearlessly Creative Mammas here to entertain you again. If you can’t tell, I love pie. There are so many choices with pie and during Thanksgiving and Christmas, I make so much of it. Don’t tell, but I also eat so much of it. That’s a secret. With pie baking come leftover pie crust. What do you do with all of it? I hate throwing it out, so I came up with these Pie Crust Cookies. They are so simple, but so good. Originally shared November 2015

This is my beautiful daughter. She is a kick in the pants and absolutely one of my very favorite people. She is so entertaining, funny and smart at a whip. I know, I’m bias. However, other people say the same thing. This girl LOVES Pie Crust Cookies. They are her favorite. She actually ate every one of the cookies on that plate. So, I make her these cookies anytime I have some spare pie crust.

The last time I had pie crust, it was to make this Southern Pecan Pie, which is amazing, if I do say so myself. I like to use a silicone mat on my cookie sheets. It helps your food not stick and you don’t have to use extra oil. So nice. Plus, your food doesn’t stick to the pan. So wonderful for clean up.

Print Recipe

Pie Crust Cookies

Ingredients

Left Over Pie Crust
1/4 cup butter melted
1/8 cup sugar
1/8 cup cinnamon
2 Tbsp pumpkin pie spice

Instructions

Roll the pie crust out to about 1/8 inch thickness.
Cut your cookies out the crust and place on cookie sheet, about 1/2 inch apart.
Bake at 350 degrees until lightly browned.
While the cookies are cooking, combine the cinnamon and sugar in a small bowl.
Brush each cookies with butter.
Sprinkle the cinnamon sugar on half of the cookies and the pumpkin pie spice on the other half.
Allow to cool and serve.
Store in an airtight container.

I hope this will give you an idea for that left over pie crust. These cookies sure are tasty.

Come on over to Fearlessly Creative Mammas and see what else we are cooking up. What is something fun and unusual you make for your family? I’d love to hear about it.

Autumn Splendor Centerpiece plus Cookie Recipe

November 20, 2016 by Nikki Cole

Want a fun and exciting centerpiece for your thanksgiving dinner? One that not only looks great but doubles as a dessert too? Well this Autumn Splendor Centerpiece is sure to impress your guests and it doesn’t cost you an arm and leg to make it.

Autumn Splendor Centerpiece is easy to make and can be changed easily if you need or want. All you need is a simple sugar cookie recipe with frosting, a stick wreath easily found at a craft store, fake pumpkin, candle (whatever color), and some little decorations to go around the top which can be left out if you want.

First get your fake pumpkin and cut a hole in the top large enough to fit your candle. I just used a steak knife which seemed to work great but it did make a little bit of a mess with Styrofoam all over. Place your candle in the whole.

Next if you want you can get little decorations to go around the ring of the pumpkin and candle or you can leave it blank. I found some cool little beads I guess you could call them and pinned them to the pumpkin. Just walk around a craft store and you can find some fun things like maybe leafs, jewels, feathers, anything you would like to dress up your centerpiece.

On your stick wreath (horrible name I know but I don’t really know the technical name for it), place a sheet of cellophane to help support the cookies a little better and so people don’t get any weird sticks in their cookies. Make it a little bigger than the wreath because when you place the pumpkin on it it will come in a little bit. Place decorated pumpkin in the center of the wreath on top of the cellophane.

Make sugar cookies and decorate them. My sugar cookie recipe and frosting is just basic – nothing too fancy, recipes below, and I also didn’t spend hours decorating mine because the only people that saw it was my little nephews and nieces. Feel free to get creative and design however you want. Plain leaves look great on this wreath and doesn’t take forever to decorate. You can get as creative as you want or as simple as you want with the Autumn Splendor Centerpiece.

I cut my cookies into different leafs, acorns, squirrels, turkeys, apples, and a few flowers. Then I just put simple frosting on them in colors of red, yellow, orange, brown. I then froze them and an hour before we sat down pulled them out, placed them around the wreath, not too far out on the wreath so they didn’t fall off but did a few layers and placed in the center of the table. It looked great without all the hard work and I had a great centerpiece and dessert tray.

Sugar cookie and frosting recipes

Cookies – Ingredients

1 cup butter, softened
1 cup sugar
1 teaspoon vanilla
½ teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups flour

Cookies – Directions

Preheat oven to 350 degrees.
Cream butter and sugar together until smooth. Beat in the extracts and egg.
Mix in baking powder and flour until combined.
Roll out onto a floured surface until about ¼ inch thick and cut into shapes with cookie cutters.
Place on greased cookie sheet and bake for 6-8 minutes. Let completely cool before frosting.

Frosting – Ingredients

2 cups shortening
1 tablespoon vanilla
1 teaspoon almond extract
8 cups powdered sugar
1/8 cup milk
Food coloring

Frosting – Directions

Cream all ingredients except powdered sugar.
Slowly add in powdered sugar.
Can add more or less milk for different consistencies if needed.
Separate into bowls and add food coloring.

Trick or Treat Smell My Feet Halloween Gift

October 19, 2016 by Danielle

Woohoo, it’s time for another Craft Lightning post! I love joining in on this every month, being able to join with other amazing bloggers as we share crafts that take 15 minutes or less. With October drawing near (aaack!), we’re doing some fun Halloween crafts, like this Trick or Treat Smell My Feet Halloween Gift, with free printables, of course! Originally shared September 2014

Who else thinks this is just totally adorable? Plus it’s combining a cute gift package with a delicious treat….cookie mix in a jar! This was super quick to put together, and I can’t wait to hand them out to neighbors soon. As you can see, the recipe (and the wet ingredients for the person to add) are nicely included on the tag.

Printables you’ll need

Plus this tracing sheet for the witch shoes & legs

Supplies – per Halloween Gift

Printables listed above
Jar with lid
2 fun Fabric pieces
Ribbon of choice
Paper for legs & shoes of witch
Paper for tag
Scissors, Hot Glue Gun & Hot Glue, Tape, Glue Stick, Hole Punch
For cookie mix in jar: 3/4 cup Brown Sugar, 1/4 cup Sugar, small pack Instant Pudding Mix, 2 1/4 cup Flour, 1 tsp. Baking Soda, 1/2-1 cup Chocolate Chips (or Halloween M&Ms to make it extra fun)

Directions

Print out the tags and traceable sheet. Cut out the pieces. Use a glue stick to attach the tag parts to the front and back of some cute paper. Tape the witch shoes to the legs, then the legs to the jar.
Cut out your fabric pieces for over the lid. Hot glue onto the top of the lid. Fold over the edges and glue a ribbon around the edge of the lid. This will make the fabric ruffle like a skirt!
Put your ingredients for the cookies into the jar, then put the lid on top. Use a ribbon to attach the tag, and you’re good to go!

Don’t forget to check out the other fabulous Craft Lightning posts!

Pumpkin Pudding Cookies

April 20, 2016 by Danielle

My hubby is a HUGE fan of pumpkin recipes, and since the rest of us really like it, too, we often make different things using pumpkin. When he found a bag of pumpkin chips in the baking aisle, he immediately nabbed them and insisted we make Pumpkin Pudding Cookies! Since we couldn’t decide which variation would be best, we tried it THREE different ways – and it’s super easy for you to mix it up, too.

If you’ve never had pudding cookies before, you’re missing out because they’re so moist and delicious – plus quick to make! I also love how easy it is to use different kinds of pudding mixes to alter the flavoring – like we did with one of the variations of the pumpkin cookies.

I’m going to give you the general Pumpkin Pudding Cookie recipe, then share the two other variations we tried in case you also want to mix it up a bit. Hubby prefers either the all pumpkin ones, or the chocolate chip mixed. I prefer either the mostly chocolate ones or the chocolate chip mixed. Of course, because – chocolate! Either way, you can’t really go wrong with these!

Note: each recipe makes about 3 dozen cookies

Ingredients

1 1/2 sticks Butter, softened
3/4 cup Light Brown Sugar, packed
1/4 cup Granulated Sugar
1 Small Package INSTANT Vanilla Pudding (3.4 oz)
2 Eggs
2 tsp. Vanilla
2 1/4 cups All-Purpose Flour
1 tsp. Baking Soda
1 tbsp. Pumpkin Syrup flavoring
1-2 cups Pumpkin Baking Chips (found in baking aisle, near chocolate chips – might be seasonal)

Directions

Preheat oven to 350 Degrees F. Spray or line two baking sheets, set aside.
Combine all of your ingredients in a mixer and mix well. Scoop in 1″ balls onto the cookie sheets, softly pressing each ball down to flatten slightly.
Bake for 8-10 minutes, or until lightning brown on the edges. Don’t overbake!
Enjoy warm or cooled

Variations

for the chocolate chip mixed ones, just do half pumpkin chips and half regular chocolate chips
for the mostly chocolate ones, use chocolate pudding mix instead of vanilla

Other Easy Cookie Recipes

Valentines Day Oatmeal Monster Cookies

February 11, 2016 by Angela Paris

Make these Valentines Day Oatmeal Monster Cookies with your kids to celebrate Valentine’s Day. It’s a fun and delicious way to get in the kitchen with the kids!

There’s not a single thing I don’t love about an oatmeal cookie. The chewiness and the texture from the oats with the brown sugar is like no other cookie. These Valentines Day Monster Cookies are perfect for bake sales, classroom parties, or just because. My kids love helping to make cookies, stealing nibbles of chocolate chips and M&Ms as we go. Baking with the kids is a great way to talk about math concepts like measurements, and also the importance of making healthy choices with our foods.

Here’s how simple it is to make these Valentines Day Oatmeal Monster Cookies:

Print Recipe

Valentine’s Day Oatmeal Monster Cookies

Ingredients

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
1/2 cup 1 stick unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 teaspoons baking soda
1 tablespoon wheat germ
1 tablespoon milled flax seed
4 1/2 cups quick cooking oats
1 cup mini semi-sweet chocolate chips
1 cup M&M's plain or peanut butter chocolate candies Valentine's Day themed
1 cup chopped walnuts optional

Instructions

Preheat the oven to 350-degrees F. Line two large baking sheets with parchment paper and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the peanut butter, butter and sugars. Beat in the eggs. Add in the baking soda, wheat germ and milled flax seed and vanilla extract. Mix to combine.
Add in the quick cooking oats, chocolate chips and M&M candies and mix well.
Drop by rounded tablespoonfuls onto the prepared baking sheet.
Cook for 10-12 minutes until golden brown, taking care not to over bake.
Let set 2 minutes before transferring to a wire rack to cool. Store cookies in an airtight container or bag for up to 1 week.

Now these Valentines Day Oatmeal Monster Cookies are packed with mini chocolate chips and Valentine‘s Day themed M&M candies. Nuts are optional, but if you enjoy them, I would recommend finely chopped walnuts for some extra crunch. You might be surprised by two of the ingredients on the list above, but hear me out. Nearly all of my baked good recipes include a tablespoon or two of wheat germ and ground flax seed for a little extra boost of nutrition. You’ll barely notice it’s there, if at all. Trust me, if my picky eater enjoys these cookies, so will yours!

Want more great Valentine’s Day ideas?

Follow my Pinterest board for lots of inspiration!

Follow Juggling Act Mama – Ang Paris’s board Valentine’s Day on Pinterest.

Mint Marshmallow Cookies (in a blender!)

February 6, 2016 by Danielle

Who else is all about the FOOD during Super Bowl? That’s me all the way – it doesn’t matter what teams are playing, all that matters is delicious game day food we can enjoy guilt-free! Since I don’t believe in a super bowl party without yummy desserts to snack on – we whipped up these delicious Mint Marshmallow Cookies really quick – in a blender!

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Yes, you heard that right – blender cookies are my new crazy thing, and I love how easy it is! A few weeks ago I wouldn’t have believed you could make cookie dough in a blender, but when I received a Nutri Ninja® Auto-iQ Pro Compact System (for free to review) and tested out their dough blades, it was like magic!

My favorite features in a nutshell:

Different blades and speeds for a variety of uses
EASY to clean – seriously, the dough slid out and hardly any stayed in the blender!
Grips to counter/table on the bottom of the blender
Thermos cup is extra insulated to keep things cold longer

Anywho, this blender is AWESOME, and I’ve really enjoyed using it for my daily smoothies and many other fun recipes!

Now on to these moist, creamy pudding cookies with just a hint of mint – topped with gooey marshmallows! Sounds delish, right? Well they are! I adapted them from my mint pudding cookie recipe, but I love these tweaks to it!

Ingredients

1 1/2 Sticks Butter, softened
3/4 cup Light Brown Sugar, packed
1/4 cup Sugar
1 small pack INSTANT Vanilla pudding (3.4 oz)
2 Eggs
2 tsp. Vanilla
2 tsp. Mint Extract
2 1/4 cups All-purpose Flour
1 tsp. Baking Soda
1/2 – 1 cup chocolate chips
Marshmallows for topping

If you aren’t using a blender, just use a mixer to blend instead.

Directions

Preheat oven to 350 Degrees F. Spray or line 2 baking sheets, set aside.
Add the butter, brown sugar, regular sugar, pudding mix, eggs, vanilla and mint extract together to the blender until creamy.
Add the flour and baking soda and blend until well-combined. Add in the chocolate chips just until combined. Scoop the dough in 1″ balls, pressing down slightly, onto the prepared baking sheets.
Bake about 6-8 minutes. Top with a few marshmallows in the center, then bake another 1-2 minutes or until edges are beginning to brown.
Allow to cool on sheets about 2 minutes, then remove to cooling racks.

Enjoy these yummy pudding cookies along with your other game day foods!

More Game Day Recipes

Tried and True: Chocolate Peanut Butter Sandwich Cookies

February 5, 2016 by Danielle

It’s been awhile since we’ve done a Tried and True recipe – where we test out a popular recipe from other bloggers we love and share if it was a thumbs up or down. Today we’re sharing our thoughts on this DELISH recipe from Lemons for Lulu for Chocolate Peanut Butter Sandwich Cookies – simple to make AND tasty!

As I was searching some of my favorite sites for what I wanted to try next, I came across these chocolate peanut butter cookies – and of course I couldn’t resist! First you whip up the chocolaty cookies, which are flavorful and perfect themselves.

Next is a CREAMY peanut butter and chocolate chip frosting for putting between these yummy cookie sandwiches – taking this dessert to a whole new level of YUM! Glancing at the recipe I was worried it wouldn’t be as quick as I was hoping – you know how much I love easy and fast recipes – but it ended up being really simple!

Now I want to go try the frosting with other things, too – perhaps on top of a chocolate pie? Hmmm….might need to stock up on peanut butter! 😉

To try out this THUMBS UP recipe, go to Lemons for Lulu!

Other cookie recipes you may like…

No Cake Mix Red Velvet Cookies

Chocolate Orange Cookies

January 2, 2016 by Danielle

I’m a sucker for a delish pudding cookie. Seriously – if we have any in the house, they don’t last long, much to the dismay of my ‘less sweets’ goal! They’re really easy to switch up with new flavors, so after Santa brought us a LOT of chocolate oranges in our stockings for Christmas, Hubby thought we should try adding those to cookies. Genius! These Chocolate Orange Cookies are super simple to make, and have the perfect amount of amazing flavor in every bite!

For those that follow this blog regularly, you probably heard that Hubby doesn’t like most chocolate. Weird, I know, but hey – more for me. He LOVES chocolate oranges, though – to the point that he jokes about cancelling Christmas if he doesn’t get any chocolate oranges. Needless to say, I make certain that Santa doesn’t forget any in his stocking!

You can whip up these yummy pudding cookies super fast – and it’s so nice to make an extra big batch then freeze the extras. Whenever you have a cookie craving, just nab one out of the freezer bag and enjoy!

Ingredients

1 1/2 sticks Butter, softened
3/4 cup Light Brown Sugar, packed
1/4 cup Granulated Sugar
1 Small Package INSTANT Vanilla Pudding (3.4 oz)
2 Eggs
2 tsp. Vanilla
2 1/4 cups All-Purpose Flour
1 tsp. Baking Soda
1 Chocolate Orange, crushed into bits

Note: makes about 32 cookies

Directions

Preheat oven to 350 Degrees F. Spray or line a couple baking sheets, then set aside.
Use a fork (or mixer) to ‘smoosh’ the Butter, both Sugars and Pudding together well. Add the Eggs and Vanilla, mix until combined. Then add the Flour and Baking Soda, mix until well combined. Stir in the Chocolate Orange bits.
Scoop the cookie dough into 1″ balls and place onto the prepared baking sheets. Slightly press down.
Bake for 8-10 minutes, or until barely starting to brown on the edges. Remove, and ENJOY!!!

These moist treats and a hit with the whole family! Next year I plan to buy extra chocolate oranges early so I can whip up a few batches of the pudding cookies and give as gifts – the perfect festive dessert to please everyone!