Cake Batter Chocolate Chip Cookies

Oh...em...gee...These are so good and so addicting.  Like dangerous to have in the house, because every time I walked by them, I had to sneak a bite.  Very Very Bad . . . but oh so good!

You know how soft cake mix cookies are?  Well, these cookies have cake mix in them, so you can imagine how soft and chewy they are.  The only problem is, mine only stayed soft for about two days.

I'm sure you will have no problems gobbling them up that fast.

I often only use half a cake mix when making desserts since I am always cutting recipes in half.  I use my kitchen scale and measure out half of the mix.  So, this recipe was perfect, because it uses just under a half a cake mix and I already had a half a yellow cake mix in my pantry leftover from a previous recipe.  Sally uses the cake mix to replace some of the flour in this recipe, which is pretty dang genius if you ask me :)

These are a pretty sweet cookie, but that didn't stop me from devouring more than my fair share.  The outside is chewy and the inside is super soft and I'm pretty sure you will agree they are worth the calories!

Cake Batter Chocolate Chip Cookies
adapted from: Sally's Baking Addiction
(Printable Recipe) or (Printable with Picture)

1 1/4 c. all-purpose flour
1 1/4 c. yellow or white dry cake mix
1/2 tsp. baking soda
3/4 c. unsalted butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. chocolate chips
1/2 c. white chocolate chips
1/2 c. rainbow sprinkles

In a large bowl, sift the flour, cake mix and baking soda together.  Don't skip this step, because cake mix tends to be lumpy and you don't want any powdery lumps in your cookies; set aside.  In a separate bowl, cream together the butter, sugar and brown sugar.  Add the egg and vanilla and mix until combined, scraping down bowl, as needed.  Gradually mix in the dry ingredients and mix until just combined.  Do not overmix.  Add the chocolate chips, white chocolate chips and rainbow sprinkles and gently fold into the batter.  Cover the dough with plastic wrap and chill for at least 2 hours (or up to 3 days).

Remove the chilled dough from the refrigerator and allow to soften slightly while the oven preheats.  Preheat oven to 350 degrees.  Roll the dough into balls, using about 1 1/2 Tablespoons of dough per ball.  Roll the cookie dough balls to be taller rather than wide.  Place 3-inches apart onto a lightly greased baking sheet.  Bake for 10 minutes (no longer).  The cookies will look very soft and under baked.  Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.  Makes 24-29 cookies.  Best when eaten within two days.    

Linked up at Weekend Potluck!

Butterscotch Cookies 'n Cream Cake Mix Cookies

These cookies were a result of clean out the pantry Saturday.

Saturday was in the 60's and it was windy.  I opened up my windows and let the breeze cool the house down while I did some cleaning and then rewarded myself with Cafe Rio and Cookies.

 I'll clean out my pantry any day of the week for Cafe Rio and Cookies!  I'd probably even clean out yours :)

I found an opened bag of Cookies 'n' Creme bars with just enough left to throw in these cookies.  I have decided that those Cookies 'n' Creme Bars taste good in everything.  They are one of my new favorite ingredients to add to cookies, because they have so much flavor and they are so creamy.

Those creamy melted candy bars and butterscotch chips mixed with a chewy chocolate cookie sure is a rewarding treat and I think you deserve these tonight!  

You might also like:

Mint Cookies 'n Cream Pudding Cookies

Cookies 'n Cream Marshmallow Red Velvet Cookies

Pistachio Cake Mix Cookies

Banana Rainbow Chip Cookies

Butterscotch Peanut Butter Bars

Butterscotch Cookies 'n Cream Cake Mix Cookies
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 chocolate cake mix
1 (3.4 oz.) box instant Butterscotch pudding 
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla
12 Cookies 'n' Creme fun-size bars, broken into pieces
1/2 - 3/4 c. butterscotch chips

Preheat oven to 350 degrees.  In a large bowl combine dry cake mix and pudding mix.  Add the eggs, oil and vanilla.  Mix until blended using a hand mixer.  Roll dough into 1 1/2-inch balls and place on a lightly greased baking sheet. Press a few Cookies 'n' Creme pieces and butterscotch chips into the top of each dough ball.  Bake for 10-11 minutes.   Makes around 30-34 cookies. 

Linked up at Weekend Potluck!  

Mrs. Sigg's Snickerdoodles

My neighbor made the best Snickerdoodles I have ever had.  They were so soft and had so much flavor.  Months went by and she moved away.  I talked to her the other night and finally remembered to ask her about them.

All she remembered is the recipe came from All Recipes and she thinks they had shortening in them, which was interesting to me, because I remember them tasting buttery.  She also said that she didn't have cream of tartar on hand, so she left it out.  So, I searched Snickerdoodles and they have 25 recipes.  Guess, I better get working on that :)  First, I picked the recipe with the highest reviews.

The outside is crisp and the centers are soft and chewy.  These are a delicious snickerdoodle, but not my neighbors recipe.  Cross one off the list, 24 more to go.  

Mrs. Sigg's Snickerdoodles

adapted from: All Recipes
(Printable Recipe) or (Printable with Picture)

1/2 c. butter, softened

1/2 c. shortening

1 1/2 c. sugar

2 eggs 

2 tsp. vanilla

2 3/4 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

4 Tbl. sugar

4 tsp. ground cinnamon

Preheat oven to 400 degrees.  Cream together butter, shortening and sugar.  Add the eggs and vanilla and mix until combined.  In a separate bowl, combine the flour, cream of tartar, baking soda and salt and add to creamed mixture.  Mix until combined.  In a small dish, stir together 4 Tablespoons sugar and 4 teaspoons cinnamon.  

Form dough into 1 1/2'' balls and roll in cinnamon and sugar mixture.  Place on a lightly greased baking sheet.  Bake for 7 minutes.  Remove immediately from baking sheet and cool on wire rack.  Makes around 4 1/2 - 5 dozen cookies.  

Linked up at Saturday Night Fever and Weekend Potluck!

Cake Boss Peanut Butter Chocolate Chip Cookies

Today was and still is so rainy.  What makes a rainy day better?  Chocolate Chip Cookies :)

The first thing that caught my eye with this recipe was seeing they were from The Cake Boss!  I love that show and I love his new kitchen line at Kohl's (I'll take one of everything please) . . . But, these cookies have such a weird ingredient in them, that I had to make them the second I read the recipe.  What can I say . . . I was curious :)

They are definitely not your average chewy chocolate chip cookie, but they are good and unique.  They are really soft and moist and a little chewy.  You can taste the sweetened condensed milk and the flavors all work well together.  I made three different versions - regular milk chocolate chip, milk chocolate chip with white chip and milk chocolate chip with butterscotch chips.  The butterscotch chip version was my favorite.

You might also like:
Butterscotch Peanut Butter Bars
Peanut Butter Cup Stuffed Peanut Butter Cookies
Peanut Butter, M&M and Marshmallow Cookies

Cake Boss Peanut Butter Chocolate Chip Cookies
From: The Cake Boss, as seen on The Daily Smash
(Printable Recipe) or (Printable with Picture)

3/4 c. creamy peanut butter
1/4 c. shortening
1/4 c. packed brown sugar
1 egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 1/2 c. all purpose flour
2 tsp. baking powder
1/2 c. milk chocolate chips
1/2 c. peanut butter chips (or white chocolate or butterscotch)

Preheat oven to 325 degrees.  Cream together peanut butter, shortening and brown sugar.  Mix in the egg and then the sweetened condensed milk and vanilla.  Mix until creamy.  Combine the all-purpose flour and baking powder and mix into wet ingredients.  Stir in the chocolate chips and peanut butter chips.

Drop spoonfuls of dough (about 1 1/2 Tablespoons each) onto lightly greased baking sheet and bake for 10 minutes - do not overbake.  

Jenn's Notes: Since I made several versions of this cookie, I did not stir the chips into the dough, I pressed them onto the top of the dough balls before baking.  

Pistachio Thumbprint Cookies with Cream Cheese Filling and White Chocolate Drizzle

These cookies come from my Mom's neighbor, Cathy, who is known for her delicious food.  I found the recipe in one of my Mom's neighborhood cookbooks.  Cathy drizzles them with a semisweet chocolate glaze, but I was feeling like white chocolate.  

Last year, I made these delicious Pistachio Pudding Cookies for St. Patrick's Day and this year I made these thumbprints, but you could really make these all year long and they are so pretty that they would look great on a Christmas cookie platter.  Not that I want to get ahead of myself, we still have 9 1/2 months to think about that.

These cookies are something you will want to make ahead of time.  The flavors really develop on days two and three.

They are a dense cookie that pairs perfectly with the creamy filling.  I think they are delicious.

You might also like:

 Cheesecake Cookies

Pistachio Cake Mix Cookies

Frozen Pistachio Pudding Pops

St. Patrick's Pistachio Cake

Pistachio Thumbprint Cookies

From: Cathy L.
(Printable Recipe) or (Printable with Picture)

1 c. unsalted butter, softened
1/3 c. powdered sugar
1 egg
1 tsp. vanilla extract
1 tsp. almond extract
1 (3.4 oz.) box instant pistachio pudding mix
2 c. all-purpose flour
2 c. finely chopped pecans, for rolling

Filling:
1 Tbl. unsalted butter, softened
2 oz. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
a little milk, only if needed

White Chocolate Drizzle:
1/2 c. white chocolate chips
1 tsp. shortening

Preheat oven to 350 degrees.  For the Cookies: Cream together butter and powdered sugar until light and fluffy.  Add the egg, vanilla and almond extract and mix until combined.  Add the flour and dry pudding mix and mix until combined.  Roll dough into 1 1/2-inch balls and roll in chopped pecans.  Place on a lightly greased cookie sheet.  Use the bottom of a round teaspoon and press into the top center of each dough ball (or you could use your thumb).  Bake for 10-11 minutes.  Remove from oven and press the teaspoon into the top again, because when you bake the cookies the indent fills in a little.  Remove to a wire rack and cool completely.  Makes around 22 cookies. 

For the Filling:  Microwave the cream cheese for 15 seconds or so until very soft.  Stir in the softened butter until smooth.  Add the powdered sugar and vanilla and stir until very creamy.  If mixture is too thick, you can add a little bit of milk until it reaches desired consistency.  Filling should be the consistency of a very thick glaze.  Divide filling between cooled cookies and drizzle with melted white chocolate.  Store cookies in the refrigerator until ready to serve.

For the Drizzle: Combine white chocolate chips and shortening and microwave for one minute or until melted, stirring every 30 seconds.  Use a fork and drizzle over the top of the filled cookies.   

Jenn's Notes: I only roll about half of the cookies in nuts, incase not everyone wants them.

Linked up at Weekend Potluck!

Cookies 'n Cream Marshmallow Red Velvet Cookies

Red Velvet makes me happy :)

So do these cookies.  They are so vibrant.  

Do you like soft and chewy cookies that are loaded with ooey gooey goodness?

These cookies have the perfect texture.  The outside is crisp and the inside is super soft and chewy.  They are full of chocolate flavor with hints of melty cookies 'n cream bars and gooey marshmallows.

They do taste more like a chocolate cookie than a red velvet cookie.  They are missing that "tang" from either buttermilk or vinegar that is usually in red velvet recipes.  Next time, I'm thinking of adding buttermilk instead of the regular milk and we will see what happens.  Either way . . . these cookies are ADDICTING and SO SO GOOD.

There is no possible way you can stop at just one.  Maybe not even two.

You gotta try these.

You might also like:

Mint Cookies 'n Cream Pudding Cookies

Red Velvet Cookies with a Cream Cheese Swirl & White Chocolate Chips

Red Velvet Crinkle Sandwiches

Cookies 'n Cream Marshmallow Red Velvet Cookies

From: Jenn@eatcakefordinner
(Printable Recipe) and (Printable with Picture)

1/2 c. (8 Tbl.) unsalted butter, room temp.
3/4 c. light brown sugar, packed
1/4 c. sugar
1 egg
2 tsp. vanilla
1 Tbl. milk
1 Tbl. red food coloring (I used liquid)
1 1/2 c. + 1 Tbl. all-purpose flour
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
about 12-15 fun-size Cookies 'n Cream bars, broken into pieces
1/2 c. mini marshmallows, cut in half

Using a handheld or stand mixer, beat butter until light and fluffy, about 30 seconds.  Add both sugars and beat until creamy.  Mix in the egg, vanilla and milk.  Next, mix in the red food coloring on low until well combined.  In a separate bowl, stir together the flour, cocoa, baking soda and salt.  Gradually add dry ingredients to wet ingredients and mix until just combined.  Stir in about 7 of the broken candy bars.  Cover bowl tightly with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees.  Roll dough into 1 1/2-inch balls and place on a greased baking sheet.  Press one or two broken candy bar pieces into the top of each dough ball.  Bake for 10 minutes.  Remove from oven and immediately press three to four marshmallow halves onto the top of each cookie.  The heat from the cookie will melt them slightly.  Cool on pan 5 minutes, then remove to wire rack to cool completely.  Makes about 24 cookies.

Base Cookie Recipe adapted from: Sally's Baking Addiction

Homemade OREOS with Strawberry Cream Cheese Filling

These cookies are so super dangerous.  I am having to practice some serious self-control, because I want to eat the whole batch tonight :)  Yes . . . as in ONE-SITTING.  They are melt-in-your-mouth crazy good.

The chocolate cookie is your standard cake mix cookie which are soft and chewy every time.  The filling has the best strawberry flavor.  In addition to pureed frozen strawberries, I add some strawberry extract for an extra boost of flavor.  You might want to attack the filling with your spoon . . . but try and save some for the cookies, because the chocolate cookie paired with the fresh tasting strawberry filling is a DIVINE combination.

Perfect for a Valentine's Day treat.  

If a cake mix isn't your thing, I have an awesome homemade chocolate cookie recipe too.  Just omit the red food coloring and you are good to go.

BTW - I made these again and took them to work and I have never received so many compliments and recipe requests.  Two people even told me they might be the BEST cookie they have ever had :)  

Homemade OREOS with Strawberry Cream Cheese Filling
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 pkg. chocolate fudge cake mix (or any chocolate cake mix)
3/4 c. shortening
2 eggs

Strawberry Cream Cheese Filling
1 stick (8 Tbl.) unsalted butter, room temp.
4 oz. cream cheese, room temp.
pinch of salt
2 1/2 c. powdered sugar
1/4 c. frozen strawberries in sugar that have been 
    thawed and pureed, plus more if needed
1 tsp. strawberry extract

Preheat oven to 350 degrees.  For the Cookies:  Combine cake mix, shortening and eggs and mix until combined.  Dough will be stiff.  Roll into 1'' - 1 1/2'' balls and place on a greased cookie sheet.  Bake for 9-10 minutes.  Cool completely.  Spread filling over half of the cookies and top each with another cookie to make sandwiches.  Makes about 36 cookies (18 sandwiches).  

For the Strawberry Filling:  Cream together butter, cream cheese and salt.  Add one cup of powdered sugar and mix until combined.  Add the pureed strawberries and strawberry extract.  Gradually mix in the remaining powdered sugar.  If frosting is too thick, add a little more strawberry puree.    

If a cake mix isn't your thing, you can make 1 1/2 batches of this Chocolate Cookie Recipe and omit the red food coloring.

Linked up at Tip Me Tuesday! and Weekend Potluck! and Strut Your Stuff Saturday! and Mega Inspiration Monday!

Candy Cane Kiss Sugar Cookie Bars with Buttercream Frosting

Christmas just isn't the same without at least one batch of Sugar Cookies with Buttercream Frosting, but after a long day of Christmas shopping, I did not feel like rolling out and cutting each cookie.  

Sugar Cookie Bars to the rescue.  You still get a soft and chewy cookie, but with way less hassle.  As I was mixing up my dough, that bag of Candy Cane Kisses wouldn't stop staring at me.  Heck, why not chop some up and and them to my dough?

mmm . . . That was a great decision.  These peppermint flavored sugar cookie bars are AMAZING.  Sure, the more I look at them, the more they look like a Valentine's Day cookie.  Who knew 1/4 teaspoon of red food coloring would give me a neon pink icing instead of a light pastel pink frosting.  ha ha.

That's okay, I'll happily make them for Christmas, New Years, Valentines and any other time I get the chance :)

And . . . I am so happy to say I am completely finished with my Christmas shopping.

My parents, My In-laws, My two brothers and sisters-in-law, 4 nephews, 4 nieces and Grandma Joan all have presents!!  I have never been done with my shopping so early and it will be nice to have a week and a half to just enjoy the Holiday and eat more than my fair share of Sugar Cookie Bars.

Candy Cane Kiss Sugar Cookie Bars

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temp.
1 c. sugar
1 tsp. vanilla
2 eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
25 chopped Candy Cane Kisses

Buttercream Frosting
1/2 c. unsalted butter, room temp.
pinch of salt
1 tsp. vanilla
a few drops of red food coloring, opt.
2 c. powdered sugar
milk, only if needed

Preheat oven to 375 degrees.  Cream together butter and sugar.  Mix in the vanilla.  Add the eggs, one at a time, beating after each addition.  Add 1 cup of flour, salt and baking soda and mix until combined.  Add the remaining 1 cup of flour and chopped Candy Cane Kisses and mix until just combined.  Press dough into a greased 9x13-inch pan.  Bake for 14-15 minutes.  Cool completely.

For the Buttercream: Beat butter until creamy.  Add a pinch of salt, vanilla, red food coloring and one cup of powdered sugar and mix until combined.  Add the remaining one cup of powdered sugar and mix until smooth and creamy. Add a little milk, if needed, to reach desired consistency.  Spread over cooled sugar cookie bars.  Garnish with chopped candy canes or Candy Cane Kisses, if desired.

Jenn's Notes: These are my favorite on day two; they really soften up overnight. 

Linked up at Weekend Potluck! and Linked up at Inspiration Monday! and Link Party Palooza!

Christmas Funfetti Shortbread Bar Cookies

Traditionally, shortbread doesn't have eggs in it.  This recipe does.  I figured it would just make them more soft and chewy which sounded great to me.

I was mixing up the dough, added my egg and oops :(  That dang egg had two yolks in it.  My first thought was . . .

Didn't Paula Deen ever teach you to never crack the egg directly into the bowl?

Why yes she did . . . but I sure didn't listen.

Rather than scooping it out, I just left it and figured my bars would be extra moist.

They taste exactly like you would think - a soft and chewy almond flavored cookie that has been dipped in white chocolate and I think they are yummy.

Christmas Funfetti Shortbread Bar Cookies
adapted from: Inside BruCrew Life 
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temperature
1 c. powdered sugar
1 egg
1 tsp. vanilla
3/4 tsp. almond extract
1/4 tsp. salt
2 1/2 c. all-purpose flour
1 Tbl. milk, only if needed
2 Tbl. sprinkles, plus more for garnish
3/4 c. white chocolate chips

Preheat oven to 350 degrees.  Cream together butter and powdered sugar.  Mix in the egg, vanilla, almond extract and salt.  Slowly add the flour and 2 Tablespoons sprinkles and mix until dough comes together (my dough was so crumbly, I had to add 1 Tablespoon of milk in order for it to come together).  Form dough into a ball.  Line baking sheet with parchment paper and spray with cooking spray.  Press dough ball into a rough 9x9-inch square.  Try to keep it as even as possible.  You can sprinkle the top with a few more sprinkles, if you would like and press them into the dough.  Bake for 11-12 minutes.  Remove from oven and cut in half and then cut each half into 5 or 6 rectangles.  Makes around 10-12 bars.  Cool completely.  

Add white chocolate chips to a microwave-safe bowl and microwave until melted, stirring every 30 seconds.  Dip one end of each shortbread bar into melted white chocolate and top with sprinkles.  Place on a lightly greased sheet of parchment paper and allow to harden.  Store in an air-tight container.  

Jenn's Notes: You will want to mix the dough quickly after the sprinkles are added, because the colors will melt into the dough.  These stay soft for several days.    

Linked up at Weekend Potluck!

Eggnog Snickerdoodles with a Creamy Nutmeg Glaze

How was your Thanksgiving?  What was your favorite dish at the table?  Mine ended up being something I never imagined would taste so good.  A Buttermilk Pie that my F.I.L. made.  It tasted completely opposite of what you would imagine.  It is a sweet, custard-base pie, that is baked in the oven, which creates a sugary crusty topping.  Serve it with a little whipped cream and it is rich and creamy and absolutely delicious.  You could even serve it with sliced bananas, strawberries, raspberries, chocolate shavings or whatever.  

He even sent me home with a few extra pieces and I'm not sharing :)  

But I will share these cookies with you.

I try to buy only one carton of eggnog each year.  It's just something I have to limit myself with, because I LOVE the stuff and I will drink every last drop in that carton and then move onto the next one.

Since it isn't even December yet, I had to mimic the flavors without actually using the real thing.

These cookies don't actually have eggnog in them, but the flavor is similar to homemade eggnog (which does taste different that store-bought).  Combine rum extract and nutmeg and you have instant eggnog flavor.

If you are not a nutmeg fan, then you might not like these cookies.  You could always use cinnamon instead, but then they won't taste like eggnog.

They are soft and chewy and have a light eggnog flavor.  

You might also Like:

 Rum Flavored No-Fail Microwave Fudge
No-Roll Sugar Cookies with Eggnog Frosting
Eggnog Coffee Cake

Eggnog Snickerdoodles with Nutmeg Glaze

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temperature
1 c. sugar
1 1/2 tsp. rum extract (or rum bakery emulsion)
1 1/2 tsp. vanilla extract
1 egg
1/2 c. evaporated milk
2 3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cream of tartar
3 Tbl. sugar + 1/2 tsp. ground nutmeg, for rolling

Nutmeg Glaze:
1 c. powdered sugar
1 Tbl. evaporated milk, plus more if needed
1 - 2 tsp. vanilla extract, to taste
1/4 tsp. ground nutmeg, or to taste

Preheat oven to 350 degrees.  Cream together butter and sugar until very light and fluffy.  Mix in the rum extract, vanilla extract and the egg until well combined.  In a separate bowl, combine the flour, salt, baking soda and cream of tartar.  Add the dry ingredients to the creamed mixture alternately with the evaporated milk, starting and ending with dry.  Mix until just combined.  In a small bowl, combine 3 Tablespoons of sugar with 1/2 teaspoon of ground nutmeg; set aside.  Roll dough into 1 - 1 1/2-inch balls and roll in sugar/nutmeg mixture.  Place on a greased baking sheet.  Use the bottom of a cup to flatten the dough balls.  They do not spread much during baking, so make sure to flatten them.  Bake for 11-12 minutes.  Remove to a wire rack and cool completely.  Yield: 3 - 3 1/2 dozen cookies.  

For the Glaze: Whisk together all ingredients until smooth.  If it is too thick, add a little more evaporated milk (a little goes a long way).  Drizzle over cooled cookies.  Sprinkle with a tiny amount of nutmeg, if desired.  Store in an air-tight container.    

Jenn's Notes: I used Rum Bakery Emulsion in the cookies which is a water based extract instead of alcohol, so supposedly the flavor won't bake out as much.   

Linked up at Weekend Potluck!

Mint Cookies 'n Cream Pudding Cookies

This is one cookie you really really need to make.

It's the kind of cookie that every time you go into the kitchen you can't help but eat another one even if you already ate three today.  Oops :)  

Chewy like chocolate chip cookies, minty from the chips with an OREO flavor from the Cookies 'n Cream Bars and pudding.

Made them on a Friday night and they were still soft and delicious on Monday.  

These do not skimp on the add-ins.  Every single bite has some kind of minty or chocolatey goodness in it.

I have been a huge fan of these mint chips ever since I made these Red Velvet Cookies last year.  My local grocery store sells them all year round which is very dangerous, because I want to eat these cookies EVERY DAY.    

The un-baked cookie dough is irresistible too.

I only baked half of the dough the first night and I kept sneaking into the fridge for a taste of the dough.

"The Mr." isn't a huge mint fan like I am, so I made some without the mint chips and they were incredible.  

But not only do these taste INCREDIBLE, they are sweet on the eye too.  So pretty with the bright green color and OREO speckled Hershey's Cookies 'n Cream bars with the brown chocolate cookie.  

Loved them! 

Mint Cookies 'n Cream Pudding Cookies

adapted from: Creme de la Crumb
(Printable Recipe) or (Printable with Picture)

2 1/4 c. all-purpose flour
1 (4 oz.) box Cookies 'n Cream pudding mix
1 tsp. baking soda
1/4 tsp. salt
1/3 c. cocoa powder
1 c. unsalted butter, room temperature
1/4 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
13 snack-size Cookies 'n Cream bars, broken into chunks
3/4 c. mint chips

Preheat oven to 350 degrees.  In a medium bowl, combine flour, dry pudding mix, baking soda, salt and cocoa powder; set aside.  In a large bowl, beat butter, sugar and brown sugar until light and fluffy.  Add in the eggs, one at a time, beating after each addition.  Mix in the vanilla.  Gradually add the dry ingredients and mix until just combined.  Add the cookies 'n cream bars and the mint chips and stir together.  Refrigerate at least 30 minutes. Drop dough by spoonfuls (about 1 1/2 Tablespoons) onto a lightly greased baking sheet.  Bake for 10 minutes.  Cookies will look underdone.  Yield: around 36 cookies.

Jenn's Notes: I refrigerated my dough overnight.  I will absolutely make these again.   

Linked up at Time to Sparkle! and Tuesday Talent Show! and Strut Your Stuff Saturday!

Peanut Butter Cup Stuffed Soft Peanut Butter Cookies

 

These are melt-in-your-mouth-better-give-the-entire-batch-away-cookies or you will eat EVERY SINGLE ONE by yourself.  You think I'm kidding?  Learn from my experience :)

We had an event at work a few months ago and they ordered in some cookies.  One of the cookies was a peanut butter cup stuffed soft and chewy peanut butter cookie rolled in sugar.  It was one of the BEST peanut butter cookies I had ever had.

I was bound and determined to create a similar recipe at home.

These are pretty darn close, but none-the-less they are DIVINE.  SO DANG GOOD.  Like dangerously good.

The secret is to not overbake them.  Even one minute too long will change the texture.  They should be super soft with a slight chewiness to them.

After you try this recipe, you might find yourself keeping Reese's on hand at all times.   Just saying :)

PB Cup Stuffed Peanut Butter Cookies
adapted from: Sally's Baking Addiction
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temp.
1/2 c. light brown sugar
1/4 c. sugar
3/4 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. all-purpose flour
24-30 Reese's Peanut Butter Cup Miniatures 
1/3 c. sugar, for rolling

Preheat oven to 350 degrees.  Cream together butter, brown sugar and sugar until very light and fluffy.  Add the peanut butter, then the egg and the vanilla.  Beat until combined.  Slowly add the baking soda, salt and flour.  Mix until just combined.  Do not overmix.  Chill dough for at least 30 minutes.  Scoop out about 1 1/2 Tablespoons of dough and flatten.  Place one peanut butter cup in the center and form dough around the peanut butter cup.  Roll into a ball and roll in sugar.  Place on a lightly greased baking sheet.  Repeat.  Bake for 9-10 minutes.  No longer.  Yield: 24-30 cookies.

Jenn's Notes: All of the times I have made this recipe, I have let the dough sit in the refrigerator overnight.  

Linked up at Tuesday Talent Show! and Time to Sparkle