Tag Archives: Holiday Cookies

Marshmallow Stuffed Funfetti Cookies

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

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

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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)

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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.

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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!

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

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Homemade Chips Ahoy Cookie Butter

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If you haven’t noticed, I’m kind of obsessed with cookie butter and spreads. It’s seriously one of the easiest and delicious things I have ever encountered.

It’s practically cookies in smooth, liquid-eyish form (<– definitely NOT the right word). This particular recipe was pretty similar to my first cookie butter recipe except that you could totally taste the chocolate in there. The chocolate chips add so much to this recipe and make it it’s own unique flavor.

Cookie butter is awesome for spreading on healthy things to make you feel accomplished in life. Like celery, apples, or toast! Or you can always just take it by the spoonful…whatever ya like.

Homemade Chips Ahoy Cookie Butter

1 sleeve ( cookies) Chips Ahoy Cookies

2 Tablespoons coconut oil, melted

1/4 cup milk (I used skim)

  1. Grind cookies in food processor until fine crumbs.
  2. Process in coconut oil. Add milk slowly until cookie butter has achieved desired consistency. Store in airtight container and keep in fridge. Enjoy!
Random Fact of the Day: In the Wizard of Oz, Toto made more money than the Munchkins!
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Oreo Cookie Spread

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Remember my homemade cookie butter? That super delicious stuff that you want to just eat straight from the jar? Of course you do!

Well I decided to go with an idea I saw on foodgawker. Oreo cookie spread. Uhh hello! TOTAL GENIUS

This stuff is beyond words. This stuff is seriously just the best. Better than Speculoos. Better than Biscoff. Yes, I am saying it. I may get like hate mail for those words, but it’s the truth.

If you have oreos at home, make these. If you don’t have oreos, buy them. NOW. Seriously just run and get those babies. You NEED THIS.

Oreo Cookie Spread

3 cups (1 package) Oreo cookies

2 Tablespoons coconut oil or canola oil (melt for 30 seconds in microwave)

1/2 teaspoon vanilla extract

1/2 cup – 3/4 cup milk (I used skim)

  1. Place Oreos, vanilla extract, and melted coconut oil in the food processor. Blend until combined and smooth. Slowly pour in milk through spout until you achieved desired consistency. 1/2 cup milk was good for me, but if you prefer a thinner cookie butter you should add 3/4 cup milk. Store cookie butter in an air-tight container and keep in refrigerator. Enjoy!
Random Fact of the Day: Healthy nails grow about 2 cm each year. Fingernails grow four times as fast as toenails.
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Brownie Cookies

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A chocolate bar and melted chocolate. Chocolat...

Image via Wikipedia

well, so you know how the world was supposed to end last Saturday? Apparently the guy who predicted that changed the date to October 21. Mark your calendars! Just tryin to keep ya in the loop. ;) I don’t know, but I’m pretty convinced that he just keeps changing the date for until he dies. (Eh that sounds horrible) I mean no disrespect, but have you seen him?? It’s a miracle in itself he’s still alive. Turning 90 in July! That is impressive. Well keep chuggin big guy!

Anyways, on to cookies! I’ve seen many recipes for this and they all look so good!! I’ve tried a few of those double chocolate cookie recipes before. I like them, don’t get me wrong, but they just don’t taste like the right chocolate to me. Maybe it’s just me. I’m pretty convinced that it is the cocoa powder that is doin that for me so I figured these are worth a shot since they just involve melting, mixing and baking.

These brownie cookies, have you heard of them? Have you tried em? I thought they might be exaggerating. But MAN, these do taste like brownies! I didn’t think it was possible, but boy was I proved wrong (which obviously doesn’t happen often, wink wink)

These will for sure be the cookies I will go for when I need my chocolate fix! 

These unique little guys have a pretty cracked top with a nice ooey, gooey middle and then a bottom that has this texture that just somehow finished it off perfectly! It feels weird to talk about the bottom of the cookie, but trust me, when you make them you will understand. These are quite rich, glass of milk or water is definitely recommended!

Brownie Cookies

(from The Dainty Chef)

1/4 c. butter

2 (1 ounce) squares unsweetened chocolate, chopped

1 1/2 c. chocolate chips, divided

3/4 c. flour

1/2 t. baking powder

1/2 t. salt

2 eggs

3/4 c. sugar

1 t. vanilla extract

  1. combine butter, unsweetened chocolate, and 3/4 c. chocolate chips in a saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; let cool.
  2. Beat eggs, sugar, and vanilla in a large bowl. Gradually add flour, salt and baking powder, beating well. Then add the chocolate mixture and beat well. Stir in remaining 3/4 c. chocolate chips. 
  3. Scoop dough onto baking sheets, 1 inch apart. Bake at 350 degrees F for 8-10 minutes. Cool slightly on baking sheets;  finish cooling on wire racks.  

I have hit the chocolate heaven

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