6 Last Minute Christmas Treats

6-Last-Minute-Christmas-Treats

 

 

 

 Need a last minute holiday treat but don't have a ton of time on your hands? These Reese's Capped Snowmen Cookies are super easy to make, and are a great project for little hands to help with in the kitchen!
Reese’s Capped Snowmen Cookies

peppermint-spinkle-title
Peppermint Sprinkle Cookies

peppermint-no-bake-w-title
Peppermint-Kissed No Bake Cookies

peppermint-fudge title
Peppermint Swirled Fudge

Did you know you can make toffee with Saltine crackers? Well, you can, and with a mix of brown sugar, Biscoff, and white chocolate, this easy sweet treat is absolutely phenomenal!
Biscoff and White Chocolate Saltine Toffee

melting snowmen
Melting Snowmen {Chocolate Mint} Cookies

XO, Ashley

 

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Peppermint-Kissed No Bake Cookies

Take no-bake cookies to the next level with addition of peppermint extract and peppermint kisses – and with the addition of Horizon Organic whole milk, these peppermint-kissed no bake cookies are a holiday treat you won’t feel guilty eating!

Take no-bake cookies to the next level with addition of peppermint extract and peppermint kisses - and with the addition of Horizon Organic whole milk, this is a holiday treat you won't feel guilty eating!

With the holidays creeping up faster than I’d like, it’s time for me to my bake on…err, my no-bake on, if you know what I mean.  As much as I’d like, I simply don’t have the time to spend hours in the kitchen baking during the holiday season.  We’re doing good to get the last gift wrapped in time to make it to all of our holiday parties {thank goodness for easy wrapping with gift bags and colored tissue paper}.

But I can’t let the holidays pass without making some fun cookies with Doodle.  He’s at the age where he really likes to help in the kitchen but still is not old enough to do things entirely on his own – so no bake cookies are the perfect answer.

Take no-bake cookies to the next level with addition of peppermint extract and peppermint kisses - and with the addition of Horizon Organic whole milk, this is a holiday treat you won't feel guilty eating!

These are your basic no-bake cookies: sugar, butter, cocoa, milk and oats.  But since it’s the holiday season, we added in a bit of peppermint extract and plopped a peppermint swirled chocolate kiss on top.  Basically the best decision ever.

Also a great decision?  Replacing our regular milk with Horizon Organic.  Doodle loves the individual-sized milk boxes (strawberry is his favorite – he thinks it’s a “treat,” and I do the mom-is-winning dance because everyone is happy}.  I love Horizon Organic because it contains A DHA Omega-3, which is widely recognized for its role in supporting healthy brain development.  My kiddo loves it because it tastes good.

I originally started giving him the small boxes in his lunch, but since he loved drinking it so much, I switched his regular, everyday 2% milk to the Horizon brand and he’s been drinking it like crazy.  I used the whole-milk in these cookies, though – I figured we were already going off the diet-track by eating cookies, so we might as well go whole-hog. 😉

Take no-bake cookies to the next level with addition of peppermint extract and peppermint kisses - and with the addition of Horizon Organic whole milk, this is a holiday treat you won't feel guilty eating!

Doodle had fun stirring up the chocolaty oats and placing the kisses on top.  He couldn’t wait quite long enough to bite into one of these cookies to allow it to cool all the way, so the kiss kind of melted on the top and was gooey and perfect.  And with just a bit of peppermint extract added in with the chocolate, this peppermint-kissed no-bake cookie was holiday cookie perfection.

Since we have school holiday parties coming up, Doodle also wanted to make a healthy treat to share with his classmates.  I’m not one of those super crafty moms, but putting together these cute little cheesestick snowmen was something even I could do.  We cut out hats out of black construction paper, used a twist-tie for a scarf, and dotted on a face with markers.

snowman cheese collage

Then we packaged a cheese stick along with an individual milk-box in a cellophane bag, and sealed the bag with another twist-tie.  Such a quick and easy school treat, and one you can feel good about sending into the classroom.

Doodle had so much fun helping me make these little treats, and I loved that he enjoyed making holiday treats that were on the healthy side.  It was definitely a win-win!

dairy gift bag Collage

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Peppermint-Kissed No Bake Cookies
 
Ingredients
  • 2 cups sugar
  • 8 tablespoons butter
  • ⅓ cup cocoa
  • ½ cup [Horizon Organic Whole-Milkhttp://www.horizondairy.com/products/milk/whole-milk]
  • 3 cups oats, uncooked (quick or old-fashioned)
  • ½ teaspoon peppermint extract
  • 20 peppermint kisses, unwrapped
Instructions
  1. In a large saucepan, combine sugar, margarine, milk and cocoa. Allow the mixture to boil over medium heat for 3 minutes, stirring frequently. Remove from heat and stir in extract and oats. Drop by large tablespoons onto waxed paper (I used a cookie scoop for easy portioning). Place a peppermint kiss on top and let the cookies stand until cooled and firm.
  2. Stir covered in an airtight container for up to one week.

XO, Ashley

 

 

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This conversation is sponsored by Horizon Organic. The opinions and text are all mine.

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Flourless Peanut Butter Chocolate Chip Cookies

You probably already have all of the ingredients on hand to make these Flourless Peanut Butter Chocolate Chip Cookies.  With just a few simple ingredients, you’ll never miss the flour – or butter – in these easy to make cookies. 

You probably already have all of the ingredients on hand to make these Flourless Peanut Butter Chocolate Chip Cookies.  With just a few simple ingredients, you'll never miss the flour - or butter - in these easy to make cookies.

I’m probably the last person to jump on the flourless baking train.  I just couldn’t imagine how baked goods could taste good without flour, but these cookies have shown me the way.

Not only that, but they were super simple to make, used only a few ingredients {all of which I already had in the pantry}, and took just minutes to mix up.  This is the kind of baking I like to do.

Because when I have a cookie craving, I pretty much want that cookie right now.

You probably already have all of the ingredients on hand to make these Flourless Peanut Butter Chocolate Chip Cookies.  With just a few simple ingredients, you'll never miss the flour - or butter - in these easy to make cookies.

I spotted this cookie on Sunday flipping through my Cooking Light magazine during a short road trip to my in-laws house. I snapped a picture while we were there of my husband and son, along with my father-in-law and grandfather-in-law.  Grandpa Ben is {almost} 94 years old, still lives at home, drives, works part-time at his church, and plays pool like a pro.  In other words, he’s pretty darn awesome, and we’re so lucky to have him in our lives.

When we got back home, I decided to give these flourless peanut butter chocolate chip cookies a try.  Since they didn’t require many ingredients and very little prep time, I figured there was no major time loss involved if they didn’t turn out.

Now I’m almost wishing they were a flop, because I ended up eating one straight off of the baking sheet and two more for lunch the next day.  Whoops.

You probably already have all of the ingredients on hand to make these Flourless Peanut Butter Chocolate Chip Cookies.  With just a few simple ingredients, you'll never miss the flour - or butter - in these easy to make cookies.

You guys.  I can’t tell you how soft and perfectly salty, peanut buttery and chocolate-y these are.  I used Peanut Butter and Co’s White Chocolate Wonderful peanut butter in mine.  It is my all-time favorite peanut butter and I always have a jar on hand {not sponsored!  I just really love it}, but any creamy peanut butter will do.

I tweaked the recipe just a bit – the original recipe called for just an egg white.  I wanted my cookies extra soft, so I added in the entire egg, plus a teaspoon of baking soda.  And also a bit of cinnamon, because peanut butter + chocolate + cinnamon = ohemgeegood.

Flourless Peanut Butter Chocolate Chip Cookies
 
Serves: yields 14 cookies
Ingredients
  • 1 large egg
  • ¼ teaspoon salt
  • 1 cup creamy peanut butter (I used Peanut Butter & Co's White Chocolate Wonderful)
  • ⅓ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 350 and line 2 cookie sheets with parchment paper or a baking mat.
  2. Lightly whisk egg in a medium bowl. Add remaining ingredients, though the baking soda, stirring to combine. Fold in the chocolate chips, and then chill the dough for approximately 30 minutes.
  3. Drop the dough, by approximately 1 tablespoon each, onto prepared baking sheets. Bake cookies for 9 to 10 minutes - they'll look slightly underbaked, but that's okay. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
  4. Makes 14 cookies; store covered at room temperature for up to 1 week.
Notes

XO, Ashley

 

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Peppermint Sprinkle Cookies

Thank you, Pillsbury, for inspiring me to bake these Peppermint Sprinkle Cookies just in time for the holiday season!

peppermint-spinkle-title

If you follow me on Facebook or Instagram, then you know that last week I had the opportunity to travel to General Mills headquarters in Minneapolis, Minnesota.  Never in my wildest dreams did I imagine I’d ever get invited to bake in the Pillsbury Test Kitchen(!!!) – and even better, I got to do it with some of the coolest bloggers ever.

Pillsbury_Holiday_Bloggers

Thanks to Tonia @ The Gunny Sack for sharing her photo!

I had the absolute BEST time spending the day with Trish, Joan, Heather, Julie, Emily, Jocelyn, Kate, Zainab, Tonia, Cheryl, Shawn, Gerry, Jocelyn, and Dana.  I can honestly say that one of the best parts of this trip was getting to meet and spend time with these bloggers – they were seriously an amazing group of people, and I am so honored that I got to share this opportunity with them.

Pillsbury treated us to a whirlwind adventure, starting with a group dinner on Thursday.  After breakfast on Friday, we split into two groups: my group had the opportunity to bake in the test kitchen in the morning, and the Pillsbury staff treated us to a food-styling lesson and photography lesson in the afternoon.

We started off in the kitchen by making some appetizers and cookies, and I was paired up with my good friend, Trish.  We baked up some Chipotle Meatball Appetizers {more on that in a later post} and Gingerbread-Turtle Thumbprint Cookies, and simply had a blast.  The Pillsbury test kitchen is amazing, ya’ll.  I’m still thinking about their dishwasher that washes a load of dishes in 5 minutes. 😉

trish-and-me

Thanks to Trish for sharing her photo with me!

Okay, but let’s get back to these Peppermint Sprinkle Cookies.  I fell in love with Pillsbury’s peppermint cookie dough – this stuff smelled amazing right out of the package, and I knew I had to use it to make a fun holiday cookie.  While it’s plenty yummy enough on its own, I jazzed up the dough rolling it in sprinkles and adding a Candy Cane Kiss on top.

peppermint-sprinkle-1

You can’t have too much peppermint during the holiday season.  That’s my motto.

If you can’t find the peppermint dough in your market, don’t worry.  Just use 2 regular sized rolls of Pillsbury Sugar Cookie dough (16.5 ounces each) and add in 2/3 cup of crushed candy canes.  But if you can find it, grab the peppermint dough – you won’t be sorry.  Doodle kept eating the dough while I was rolling out the cookies…his words: “I love this stuff.”

Me too, dude.

peppermint-sprinkle-2

Peppermint Sprinkle Cookies
 
Ingredients
  • 1 roll (30-ounce) Pillsbury Peppermint Cookie Dough
  • ⅔ cup all purpose flour
  • sprinkles (approximately ½ cup)
  • 40 Candy Cane Hershey's Kisses, unwrapped
Instructions
  1. Preheat oven to 350 degrees and line your baking sheets with a Silpat or parchment paper.
  2. In a large bowl, combine cookie dough and ⅔ cup flour until completely combined. Form into 1-inch balls and then roll in the sprinkles.
  3. Place cookies approximately 2-inches apart on your prepared baking sheet. Bake for 12-14 minutes. Remove from oven and immediately press a Candy Cane Kiss in the center. Cool on a wire rack.
  4. Store in an airtight container for up to one week.
Nutrition Information
Serving size: makes approximately 40 cookies

Do you like peppermint? Here are a few other recipes you might enjoy {click on the picture for the recipe}:

 his easy white chocolate peppermint swirled fudge only takes a few minutes to make – and no candy thermometer!

Peppermint Blondies with White Chocolate Peppermint Frosting from Kitchen Meets Girl #recipes #blondies

XO, Ashley

 

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Disclosure:  Pillsbury paid for my travel and accommodations to the General Mills Headquarters as part of a Holiday Bloggers event.  However, all opinions in this post, as always, are 100% my own.

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Reese’s Capped Snowmen Cookies

Need a last minute holiday treat but don’t have a ton of time on your hands?  These Reese’s Capped Snowmen Cookies are super easy to make, and are a great project for little hands to help with in the kitchen!

Need a last minute holiday treat but don't have a ton of time on your hands?  These Reese's Capped Snowmen Cookies are super easy to make, and are a great project for little hands to help with in the kitchen!

You guys.  I’m so crazy excited about this post, because I’ve teamed up with some other seriously talented bloggers to give you some fun ideas for your holiday entertaining.

And let’s just get it out here now: there’s nothing on this list that is skinny jean friendly in any way.  We’re talking Hershey’s Kisses Chocolates and Reese’s Peanut Butter Cups here.  Just enjoy the last few weeks of the holiday season and eat those chocolate goodies while you can.  We’ll talk healthier foods in January, mmkay? 😉

Need a last minute holiday treat but don't have a ton of time on your hands?  These Reese's Capped Snowmen Cookies are super easy to make, and are a great project for little hands to help with in the kitchen!

Seriously.  Someone explain to me how Christmas is next week already.  I’m sort of having a freak out moment because I’ve realized I have not one gift wrapped, still a few to purchase, a party to host on Saturday, and a million other things still left on my to-do list.

Lucky for me making a cute little cookie for a room of first graders is something I’ve actually got checked off and ready to go.

Need a last minute holiday treat but don't have a ton of time on your hands?  These Reese's Capped Snowmen Cookies are super easy to make, and are a great project for little hands to help with in the kitchen!

Doodle had such a fun time helping make {and um, sample} a few of these cute little guys.  Normally, my kiddo is over the sweets after eating just one {a concept I do not understand}, but he’s been asking for one of these festive cookies pretty much every day after school.

Batch number two, here we come.

Need a last minute holiday treat but don't have a ton of time on your hands?  These Reese's Capped Snowmen Cookies are super easy to make, and are a great project for little hands to help with in the kitchen!

Quite honestly, chocolate and peanut butter is one of the best combinations ever, yes? 😉

Reese’s Capped Snowmen Cookies
 
Ingredients
  • 24 Nutter Butter Cookies
  • 12 mini Reese's Peanut Butter Cups, halved
  • 1 package white CandiQuik
  • 48 mini chocolate chips
  • 48 mini M&M's
  • orange jimmies
  • black frosting for piping (I used this)
Instructions
  1. Melt CandiQuik according to package directions. Dip 3 or 4 cookies into melted CandiQuik and place on wax paper to set. Working quickly, place mini Reese's Peanut Butter Cups on for the hat, 2 chocolate chips for the eyes, an orange jimmie for the nose, and 2 mini M&M's for the buttons.
  2. Repeat, until all cookies are dipped and decorated.
  3. Allow to set completely - I chilled mine in the refrigerator to speed the process along. Once set, pipe on a scarf with black frosting. Since I only needed a little bit, I used this ready made kind I purchased in the baking aisle at my grocery store.

What’s your favorite way to eat a Reese’s Peanut Butter Cup? We made these snowmen cookies last year using Reese’s Peanut Butter Cups, and they are still one of our favorites!

Need a last minute holiday treat but don't have a ton of time on your hands?  These Reese's Capped Snowmen Cookies are super easy to make, and are a great project for little hands to help with in the kitchen!

Be sure to check out all of the other awesome ideas, below:

XO, Ashley

 

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Gingerbread Drop Cookies



Hi! My name is Sue, of Munchkin Munchies, and I am so happy to be here with Ashley today on her fabulous blog!  I’m sharing this cookie recipe today as part of a Virtual Christmas Cookie Exchange, organized by Liz of Hoosier Homemade and Becca of Crumbs and Chaos.  

I’m sharing a recipe I’ve never tried before and I really think you’ll like it; Gingerbread Drop Cookies with Gingerbread M&M’s.
Not long ago, I was browsing facebook and saw that someone had posted a photo of some gingerbread M&M’s that they had found at Walmart.  I was kind of excited because I love M&M’s and I love gingerbread, so I ran over to Walmart that night and lo, and behold, there they were, right on the shelf with all the other seasonal goodies:)
I thought the candies would be great in a simple drop cookie.  I’ve made ginger cookies before (my husband’s favorite), but I wanted to look for more of a gingerbread cookie.  I searched the internet and found the perfect cookie from Domestic Bliss. It looked and sounded just right. It did not disappoint! These cookies are chewy and sweet, and with all the spices added, they are a Christmas classic:)  The m&m’s lend the perfect taste treat!
Gingerbread Drop Cookies
 
Ingredients
  • ½ cup shortening
  • ½ cup butter
  • 1½ cup brown sugar
  • 1½ tsp. baking soda
  • 1½ tsp. ginger
  • ¼ tsp. cloves
  • ⅓ cup molasses
  • 2 eggs
  • 3½ cup all-purpose flour
  • ½ cup granulated sugar (for coating)
  • 1 cup gingerbread m&m’s
Instructions
  1. In a stand mixer, cream together butter, shortening and brown sugar.
  2. Add each of the spices and mix.
  3. Add the molasses and the eggs and mix well.
  4. Add the flour and mix well.
  5. Add the m&m’s and mix on low until incorporated.
  6. Using a tablespoon, scoop out the dough and place on cookie sheet, an inch apart.
  7. Bake at 375 degrees for about 10 minutes, until golden brown.

I hope you enjoy these fun, festive and tasty cookies!

 
Thanks Liz and Becca for inviting me to your Virtual Christmas Cookie Exchange; it’s been fun!
Be sure and visit all the other fabulous participants featuring their cookie recipes!

Candy Cane Meringue Cookies shared on Bless This Mess by Sweet Treats and More

Chocolate Filled Gingersnaps on Barbara Bakes by Taste and Tell

Chocolate Peppermint & Oreo Cookies shared on Let’s Dish by Mandy’s Recipe Box

Chocolate Strawberry Truffles shared on Sweet Sugarbelle by Hoosier Homemade

Crispy Maple Sugar Cookies shared on Mandy’s Recipe Box by Bless This Mess

Gingerbread Drop Cookies shared on Kitchen Meets Girl by Munchkin Munchies

Iced Gingerbread Cookies shared on A Family Feast by Roxana’s Home Baking

Italian Almond Cookies shared on Munchkin Munchies by Your Homebased Mom

Molasses Cookies shared on Crumbs and Chaos by Kitchen Meets Girl

Orange & Ginger Cookies with Chocolate Drizzle shared on Your Homebased Mom by A Family Feast

Orange Ginger Pecan Cookies shared on Sweet Treats and More by Let’s Dish

Snowmen Cookie Pops shared on Roxana’s Home Baking by Sweet Sugarbelle

Soft Chocolate Gingersnaps shared on Taste and Tell by Crumbs and Chaos

Soft Gingersnap Cookies shared on Hoosier Homemade by Barbara Bakes

Christmas Cookie Exchange

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XO, Ashley

 

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White Chocolate Pumpkin Cookies

Sundays in the fall are meant for baking around my house.  And I had a blast making these White Chocolate Pumpkin Cookies with Doodle over the weekend.

White Chocolate Pumpkin Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

Yes, I used a cake mix.  And no, I’m not apologizing for it.  I mentioned when I made my Funfetti Cheesecake Cookies that cake mix cookies are one of my favorites.  They’re the best when I need a quick, easy, and super soft cookie.

Sorry, crunchy cookies just don’t do it for me. 😉

Last fall, I posted a White Chocolate Pumpkin Nog, which is one of my all-time favorite recipes.  In fact, the photos were published in the September issue of Where Women Cook magazine – quite a fabulous surprise, considering what my pictures looked like when I started this blog in 2011.

But I’ve been thinking about that nog ever since, and the flavor combination of white chocolate and pumpkin.

White Chocolate Pumpkin Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

If you want to know the truth, I think pumpkin pretty much goes with everything – but you certainly can’t go wrong adding a bit of white chocolate to the mix.  These cookies are just your standard cake mix cookies, with a box of white chocolate pudding mix added in.  And lots of white chocolate chips, for good measure.

Doodle and I mixed these up at halftime during the Chiefs game on Sunday, and we were munching on them by the time the third quarter started.  I planned to just add some extra white chocolate chips to the top, but Doodle spotted the bag of marshmallow creme pumpkins I’d purchased earlier in the weekend, and wanted to press some into the tops of the warm cookies.

White Chocolate Pumpkin Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

I have to admit, they were pretty good that way – I think I have a future blogger on my hands. 🙂

White Chocolate Pumpkin Cookies
 
Serves: about 20 cookies
Ingredients
  • 1 box Pillsbury Pumpkin cake mix
  • 1 small box instant white chocolate pudding mix
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon pure vanilla
  • ¾ cup white baking chips, divided
  • Marshmallow Creme Pumpkins, if desired
Instructions
  1. Preheat oven to 350. Line a cookie sheet with parchment paper or a Silpat.
  2. In a large bowl, combine the cake mix, pudding mix, vegetable oil, eggs and vanilla until a dough forms. Stir in ½ cup of the white chips.
  3. Using a cookie scoop, drop dough by tablespoonfuls onto prepared cookie sheets 2 inches apart. Using the remaining ¼ cup white chips, press a few chips onto the tops of each cookie. If you're using the marshmallow creme pumpkins, don't worry about adding any extra chips to the top.
  4. Bake for 8 to 10 minutes, or until cookies just start to lightly brown. The centers will still be very soft - that's okay! Cool for 2 minutes, then remove from cookie sheet to wire rack.
  5. If desired, press a marshmallow creme pumpkin into the tops of your warm cookies.

XO, Ashley

 

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Funfetti Cheesecake Cookies

Mondays call for sprinkles, yes?

Funfetti Cheesecake Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

After a disappointing Final Four loss on Saturday night, we needed some serious cheering up around my house…sprinkles always seem to do the trick.

And so do cookies.

Especially Funfetti Cheesecake Cookies!

Funfetti Cheesecake Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

I’m going to give it to you straight: I love, love, love cake mix cookies.  Years ago, when I first started getting interested in working in the kitchen, cake mix cookies were the only type of cookie I could bake and consistently achieve good results.  And even now that I’m a bit more experienced in the kitchen, cake mix cookies still hold a special place in my heart.

Plus, Doodle loves ’em.

Funfetti Cheesecake Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

Well, let’s be honest. Doesn’t just about everyone love Funfetti?

Adding cheesecake pudding to the mix just about put me over the edge.  And by “the edge,” I mean snarfing two of these cookies down  in the corner of my kitchen where Doodle and the Tall Boy couldn’t see me.  Can’t.Stop.Eating.Them.

Seriously, these were the softest, fluffiest cookies I’ve eaten in a long time.

Funfetti Cheesecake Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies

They were a hit with my guys, too.  After Doodle took his first bite, he looked at me and asked, “Can I eat as many of these as I want?”

Yep.  Definitely my kiddo!

🙂

Funfetti Cheesecake Cookies from www.kitchenmeetsgirl.com - using pudding mix makes these cookies so soft and fluffy you won't be able to stop eating them! #recipes #cookies


Funfetti Cheesecake Cookies
 
Serves: makes approximately 20 cookies
Ingredients
  • 1 box Funfetti cake mix
  • 1 small box instant cheesecake pudding mix
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon pure vanilla
  • ¾ cup white baking chips, divided
Instructions
  1. Preheat oven to 350. Line a cookie sheet with parchment paper or a Silpat.
  2. In a large bowl, combine the cake mix, pudding mix, vegetable oil, eggs and vanilla until a dough forms. Stir in ½ cup of the white chips.
  3. Using a cookie scoop, drop dough by tablespoonfuls onto prepared cookie sheets 2 inches apart. Using the remaining ¼ cup white chips, press a few chips onto the tops of each cookie.
  4. Bake for 8 to 10 minutes, or until cookies just start to lightly brown. The centers will still be very soft - that's okay! Cool for 2 minutes, then remove from cookie sheet to wire rack.

If you like cheesecake cookies, give these Blueberry Lemon Cheesecake Cookies a try:

Cheesecake Cookies

XO, Ashley

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Cream Cheese Thin Mints

I decided not to buy any Girl Scout Cookies this year because I’m trying to cut back on sweets.

These no-bake cream cheese Thin Mints are the perfect St. Patrick's Day treat! #recipes #chocolate #mint

So instead, I bought a package of Keebler Grasshopper cookies, and added melted Andes baking chips, cream cheese, and melted candy coating.

Somehow this “cutting back on sweets” thing didn’t work out like I’d anticipated.

These no-bake cream cheese Thin Mints are the perfect St. Patrick's Day treat! #recipes #chocolate #mint

So then I decided I’d just send them all to work with the Tall Boy in order to get them out of the house.

That didn’t work either, because I kept “forgetting” and then sneaking bites when no one was looking.  Because here’s the thing: as much as I love the combination of chocolate and peanut butter, chocolate and mint is my ultimate favorite.

Fortunately, it’s also one of Doodle’s favorites, so he’s been bailing me out by eating almost as many of these as I have.

These were a fun little treat we threw together last week after the snow (finally) stopped and school was back in session.  They took less than half an hour from start to finish, and my favorite part?  No bake!

🙂

These no-bake cream cheese Thin Mints are the perfect St. Patrick's Day treat! #recipes #chocolate #mint

Cream Cheese Thin Mints
 
Ingredients
For the Crust:
  • 1 (10-ounce) package Thin Mint or other fudge-covered mint cookies
  • ¼ cup butter (1/2 stick)
  • ¾ cup Andes Mint baking chips
For the Filling:
  • 5 ounces white candy-coating (like Candiquik)
  • 4 ounces cream cheese, softened
  • ½ teaspoon peppermint extract
  • green food coloring (I used about 3-4 drops)
  • sprinkles
Instructions
For the Crust:
  1. Crush cookies into fine pieces using a food processor. In a microwave-safe bowl, melt butter and Andes mint baking chips on high for about 1 minute, or until mixture is melted. Stir until smooth. Add mixture to crumbs, and mix until all cookie crumbs are moistened. Press crust into an 8 x 8 pan, pressing firmly. Freeze for at least 10 minutes.
For the Filling:
  1. Microwave candy coating according to package directions. Stir until smooth. In a separate bowl, whisk cream cheese until smooth. Whisk in food coloring and flavoring until smooth. Add candy coating, and stir until smooth. Spread filling over crust. Decorate with sprinkles, if desired.
  2. Cut into 9 squares (3 rows of 3 squares each). Cut in half diagonally to make 19 triangles.
Notes

Love chocolate and mint as much as I do? Here’s some other recipes you might like:

Chocolate Mint Thumbprint Cookies from Kitchen Meets Girl

Mint Brownie Grasshopper Pie in a Jar from Kitchen Meets Girl

Triple-Threat Grasshopper Mint Brownies from The Domestic Rebel

Chocolate Cupcakes with Mint Chocolate Chip Frosting from Sally’s Baking Addiction

Chocolate Mint Poke Cake from Crazy for Crust

Thin Mint Fudge Brownies from Inside BruCrew Life

Chocolate Mint Pretzel Bites from Shugary Sweets

50+ of the Best Chocolate Mint Recipes from Something Swanky

XO, Ashley

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Mint Chocolate Thumbprint Cookies {#BloggersForSandyHook}

Like many of you, I’ve been an emotional wreck this last week.  My heart aches for the town of Newtown, Connecticut.  It aches as a mother.  As a human being.

I grieve for those families who won’t have their babies at Christmas this year; who won’t see them learn to ride a bike, attend their proms, graduate high school, have babies of their own.

I mourn the loss of the brave adults who protected those children with their own lives.

And like the rest of the nation, I want answers when there are none.

Everyone has an opinion, whether it’s stricter gun control laws, a better mental health care system, an increased security system in schools, a restriction against violent video games…but the harsh reality is is that there is just evil in this world.

How do I explain that to my child when I don’t understand it myself?

Yes, there is evil, I will say, but there is also good.

 

There is no other explanation for the bravery the teachers and administrators showed by running directly into danger to protect someone else’s child.

For children helping one another in the face of indescribable violence and evil.

For the outpouring of compassion and support from the community and from the nation in sharing this heavy load, however we can.

I’m so proud to be a part of a group who immediately united in support of Newtown, Connecticut and Sandy Hook Elementary School.  Find out the details about #BloggerforSandyHook here.

It gives me hope.  Hope that good will always triumph over evil.

 While cookies and crafts don’t begin to wipe away the tears of a nation, it is our hope that such a tribute can offer some comfort.  Some support.  An acknowledgement to the community of Newtown that they are not alone.  We share their grief.  Our hearts are heavy.  And they are in our prayers.

I chose to make a cookie that was very “kid-friendly.”  Doodle had a great time sticking his thumb in the middle of all of the cookies.  Truth be told, he was a better thumbprinter than me.  🙂

Mint Chocolate Thumbprint Cookies {#BloggersForSandyHook}
 
makes about 3 dozen cookies
Ingredients
For the Cookies:
  • ½ cup granulated sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 1½ cups all-purpose flour
  • ¼ cup unsweetened baking cocoa
For the Filling:
  • ¼ cup butter or margarine, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • ¼ teaspoon peppermint extract
  • 2 drops green or red food color
  • sprinkles
  • ¼ cup semisweet chocolate chips
  • ¼ teaspoon shortening
Instructions
  1. Preheat oven to 350. Line a cookie sheet with parchment paper or a silicone mat and set aside.
  2. Beat granulated sugar, 1 cup butter and the vanilla with electric mixer on medium speed in a large bowl until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
  3. Shape dough by rounded teaspoonfuls into 1-inch balls. On your prepared cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.
  4. Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  5. In small bowl, beat ¼ cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about ½ teaspoon filling into each cookie.
  6. Place chocolate chips and shortening in small resealable food-storage plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until chocolate is set.
Notes
recipe from Betty Crocker

If you’re inclined to help monetarily, click on the button in my left sidebar for the Newtown Youth and Family Services website. All donations made to them are going to go back to those affected by the school shooting. You can find their website here.  And please, be sure to check out the online businesses below – they have pledged a percentage of their profits to Sandy Hook.

Don’t be overcome by evil, but overcome evil with good. –Romans 12:21

 

Let’s do good.

XOXO, Ashley

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