Marshmallow Stuffed Funfetti Cookies

I would like to extend an invitation to all of your for the wedding.


I am pretty darn in love with these cookies. If it was possible, this sort of love may call for a marriage.


You all love funfetti, right? Who doesn’t?? And sprinkle…Come on, the when something is that colorful, it already tastes awesome before you even take a bite. It’s a true, scientifically proven fact (proven by me)


These cookies were kind of just an idea that popped out at me when I was staring at the pantry trying to decide if I was going to keep my with my recent healthy recipe creations. Then I decided I needed a reward for my healthy recipe creations. A reward in the form of sprinkles and marshmallows, the form that all great rewards come in.


So, I now introduce you to my new love, marshmallow stuffed funfetti cookies. FYI: These cookies are super duper easy to make…as if you needed another reason to make these beauties.

Marshmallow Stuffed Funfetti Cookies

(Makes about 1 1/2 dozen cookies)

1 (15.25 oz.) box funfetti cake mix

2 eggs

1/3 cup vegetable oil

15-20 regular sized marshmallows

  1. Preheat oven to 375 degrees F. 
  2. In a large bowl, mix together cake mix, eggs, and vegetable oil until fully combined. Be sure to scrape the bottom of the bowl, it is easy to sometimes leave a little bit of the dry cake mix not fully mixed in.
  3. Take about 1 Tablespoon of cookie dough and place in your hand, smoosh a marshmallow in Tablespoon of dough, cover marshmallow with dough, adding more dough as needed. Place marshmallow stuffed cookie dough ball on ungreased cookie sheet. Repeat until all of the cookie dough is used up.
  4. Bake cookies in preheated oven for 6-8 minutes or until edges are golden. Let cool on cookie sheet for about 2 minutes, then transfer to wire rack to finish cooling. Enjoy!


Random Fact of the Day: The creator of the NIKE Swoosh symbol was paid only $35 for the design.

Christmas Sugar Cookie Bars

So maybe you’ve heard of these little things called sugar cookies…I don’t know, they’re pretty well known. Pretty popular especially around this time of year..


One of my favorite memories with sugar cookies is going to this bakery a couple towns over, when I was younger, and getting their iced sugar cookies. They had a perfect royal icing and would make giant smiley face cookies, that were almost too adorable to eat. Almost.


During the Holidays, I would always get a Santa sugar cookie when my mom would pick up our doughnuts. I had a method and strategy on how I would eat my Santa cookie. It was not a simple “Dig in!” process.


No, oh no… I would usually start at the beard, knowing that trimming the beard couldn’t hurt Santa too much. Then I would move on to the hat. After I finished the hat, I would take Santa out of his misery and gobble up his face, trying hard to remember that Santa was magical and came in many forms other than cookie form.


I’ve already shared a sugar cookie recipe on here before, so I thought I’d share a new, quicker, easier way to get a sugar cookie-like treat. Sugar cookie bars! Genius, I tell you. I think these bars are best thick, and pretty under baked. I only baked mine about 15 minutes, until the outside was baked up nicely, and then when I cut them they were super chewy and yummy and tasted just like warm sugar cookie dough.


It’s like a sugar cookie, without all the rolling and cutting work. Simply whip up your dough, plop it in a greased pan, sprinkle some sprinkles on there for some fun in the form of sugar, and bake away!!


One final note about these sugar cookie bars is that one of the best things about them is that they are a recipe that is totally usable all year round! Colorful/rainbow sprinkles for birthdays or everyday, Halloween sprinkles for Halloween, Pink for Valentines Day, and so on!!

Sugar Cookie Bars

3/4 cup (1 1/2 sticks) butter

1 1/2 cups white sugar

4 eggs

2 teaspoons vanilla extract

3/4 teaspoon salt

1/4 teaspoon baking soda

3 3/4 cups all-purpose flour


  1. Preheat oven to 375 degrees F. Grease a 8 x 8 or 9 x 9 inch baking pan with cooking spray and set aside.
  2. In a stand mixer, cream together the butter and sugar until combined for about 2 minutes. Mix in eggs one at a time, until fully incorporated. Add in vanilla extract.
  3. Slowly add in flour, baking soda, and salt until fully combined and you get a nice, thick sugar cookie dough. Spread cookie dough into greased baking pan and press to make one even layer, about 3/4 inch thick of cookie dough. Next sprinkle on sprinkles and press into dough. Bake in preheated oven for 15-18 minutes, or until toothpick inserted in center comes out clean.


Random Fact of the Day: A person will burn 7 percent more calories if they walk on hard dirt compared to pavement.

Chocolate Almond Joy Cookies

High school students often get a bad rep for being major procrastinators.  Printing off papers the passing period before class, coming up with a speech on the fly, glueing together random things for a project and calling it an A+ effort…you know how it is.

But I would just like to make one itty bitty observation that has really hit me hard this week.

High school teachers procrastinate until like the final day of every grading period to have their tests. They could at least spread out the tests throughout the week..but no. They must all have them today.

All of the big kahunas are today. AP stats is the one I am most scared for. I’ve literally said multiple prayers leading up to today’s test. May God be on my side!!!

To cope with my teachers’ major procrastination, I have made chocolate cookies studded with some cute little Almond Joy Pieces.  These are a little spin-off of my Reese’s Pieces cookies, just with a yummy slice and bake chocolate cookie dough that could not be any easier to make.

Keep your fingers crossed for me today!

Chocolate Almond Joy Cookies

1/2 cup plus 3 Tablespoons butter

1 1/2 teaspoons vanilla

2/3 cup brown sugar

1/4 cup white sugar

1/4 teaspoon salt

1 cups flour

1/4 cup whole wheat flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

7 snack-sized almond joy pieces packages

  1. Beat butter with vanilla extract until creamy. Mix in sugars and salt. In a separate bowl, sift together flours, cocoa powder, and baking soda. Slowly mix in dry ingredients to butter mixture.
  2. Roll cookie dough into a log in plastic wrap (about 1 1/2 inches in diameter) and refrigerate for at least 1 hour.
  3. Preheat oven to 325 degrees F. Unwrap cookie dough log and cut into 1/2 inch thick cookies, place on cookie sheet evenly spaced apart. Press about 5 Almond Joy pieces into each cookie. Bake in preheated oven for 12-15 minutes. Let cool on cookie sheet for about 5 minutes, then place on wire rack to finish. Enjoy!

Random Fact of the Day: The state of Florida is bigger than England!

Cookie Dough Frozen Yogurt

I haven’t always been the biggest fan of frozen yogurt. The tang from the yogurt doesn’t exactly always turn me on. I mean, why have frozen yogurt when you can have ICE CREAM?!

That is of course unless cookie dough is involved. Then that really makes things better. WAY better.

Cookie dough has always been held near and dear to my heart. When I was little my family would always go to this little ice cream shop called “The Stupe”, they had the BEST cookie dough ice cream. Every time I went there it was a toss-up between cookies n cream or cookie dough. The cookie dough flavor had the biggest chunks of cookie dough you’d ever seen.

Of course this frozen yogurt doesn’t really have “chunks” of cookie dough. It’s more of just cookie dough all throughout, which I can totally dig. Or um… scoop?

Cookie Dough Frozen Yogurt

1/2 cup (1 stick) butter, softened

1/3 cup granulated sugar

1/3 cup brown sugar

2 teaspoons vanilla extract

1 cup whole wheat flour

1/8 teaspoon baking soda

pinch of salt

1/2 cup chocolate chips

1 cup plain yogurt

  1. Beat sugars and butter with mixer. Mix in vanilla extract. Add in flour, baking soda, and salt. Mix in chocolate chips by hand. Mix in yogurt, place mixture into tupperware container and freeze till set (about 6-8 hours). Enjoy!

Random Fact of the Day: Penguins mate once and stay together for life.

Fudge Brownie Explosion Ice Cream

For those of you who have not invested in an ice cream maker yet, well I highly recommend you do.

Honestly, one of the best appliances I have my parents have ever bought. Making your own ice cream is like the easiest thing ever!! I’m not one to mess with recipes with eggs in them for ice cream. I just like to stick to the basic cream, milk, and sugar base. Salmonella freaks me out in ice cream..however, I’m TOTALLY okay with it in cookie dough! ;) (Completely different story, let’s be real here)

Anyways, making ice cream at home lets you be the most creative person on the planet. You’re like Ben & Jerry for a couple hours! You get to make up your own funky flavors and just do whatever the heck you want. Like put gummy bears and skittles in your ice cream and no one will judge! One of my favorite ice cream concoctions that I have made was the Brownie Batter kind I showed you guys a bit back. Well, I tweaked it a bit and made it fudge brownie explosion ice cream! Sounds good, right? FYI: It tastes even better than it sounds :)

So here is your to do list:

  1. buy ice cream maker
  2. make ice cream
  3. eat it.
  4. :)

Fudge Brownie Explosion Ice Cream

1 cup heavy cream

1/2 cup milk (I use skim)

1/2 cup white sugar

1 teaspoon vanilla extract

pinch of salt

1/2 cup plus 2 Tablespoons Dry Brownie Mix

about 3/4 cup chopped up baked brownies

1/4 cup hot fudge topping**

  1. Mix the milk, cream, sugar, vanilla, dry brownie mix, vanilla extract, and salt together in a bowl using a whisk. Pour mixture into ice cream maker and freeze according to manufacturer’s directions.
  2. When there is 5 minutes left, pour in chopped brownies.
  3. When ice cream is done in ice cream maker, fold in hot fudge topping. Place ice cream in tupperware container and pop in the freezer. It will take a few hours for the ice cream to harden up, but I like mine soft so I was ready to eat mine about 2 hours later :) Enjoy!

* I actually made brownies a few weeks ago using a box mix. I only wanted to use half the batter, so I put the other half in a zip-loc bag and popped it in the freezer. I baked the brownies from the frozen batter in silicon muffin tins, that were sprayed with cooking spray, for about 20-25 minutes in a 350 degree F oven or until a toothpick inserted in the center came out mostly clean. I accidentally over baked mine a little bit, but it was no biggie since they went in the ice cream and you couldn’t tell at all.

** I used a hot fudge topping from a jar from the store, microwaved it for about 30-35 seconds until it was soft and smooth and a pourable consistency. I stirred it around with a knife in the jar to help it get to this point, then I let it cool for a minute or two so it wouldn’t heat up the ice cream too much and totally mess up the texture and consistency.

Random Fact of the Day: The oldest person in history smoked daily for close to a century. She quit five years before her death at 122.