cookie

Name: Watermelon Cake Mix Sandwich Cookies
Yield: 12 sandwich cookies
Ingredients: 1 box strawberry cake mix (or other pink mix); 2 eggs; 1/2 cup oil; 1/2 cup mini chocolate chips; 5 tablespoons flour; 1 cup milk; 1 teaspoon vanilla bean paste (or vanilla extract); 1 cup 2 sticks butter, softened; 1 cup granulated sugar; green sprinkles

Watermelon Cake Mix Sandwich Cookies

May 05, 2014

It’s Cinco de Mayo and I’m posting cookies.

I failed you.

I’m sorry.

But you better believe that I will be buying a Mango-Rita on the way home from soccer and I will be drinking it while watching Blacklist because omg, I need to know what Reddington and Tom are really up to.

Are you watching that? Because you should be.

Even my husband is into it. And he doesn’t like any show I like.

About the cookies! Aren’t they adorable?! If you can find that watermelon cake mix that I have never seen but I know exists, you should definitely use that for this. I used strawberry cake mix but I also spotted a pink velvet cake mix that would work if you aren’t a fan of strawberry.

My kids have been obsessed with watermelon for the last few weeks so they were pretty impressed. And then the neighbor kid spotted them and shouted “OMG YOUR MOM IS THE BEST COOK EVER!”

So yeah. Make them.

Watermelon Cake Mix Sandwich Cookies

Cookies from Taste and Tell, Frosting from Tasty Kitchen

Servings: 12 sandwich cookies

Ingredients

1 box strawberry cake mix or other pink mix
2 eggs
1/2 cup oil
1/2 cup mini chocolate chips

For the frosting:

5 tablespoons flour
1 cup milk
1 teaspoon vanilla bean paste or vanilla extract
1 cup 2 sticks butter, softened
1 cup granulated sugar
green sprinkles

Instructions

To make the cookies:

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Beat together strawberry cake mix, eggs, and oil until no lumps remain. Stir in mini chocolate chips.
Drop by tablespoonsfuls onto the baking sheets. Bake 8 - 10 minutes, rotating the sheets halfway through. Cool completely before frosting.

To make the frosting:

Whisk flour into the milk in a small saucepan over low heat. Continue whisking as it thickens to about the thickness of brownie batter. Remove from heat and stir in vanilla. Cool completely before proceeding.
Beat butter and sugar together until light and fluffy. Add cooled flour mixture and beat until everything is combined and it looks almost like whipped cream. If it separates, you just haven't beaten it enough - keep going!

To assemble:

Use an offset spatula to spread the frosting on a cookie and top with another cookie. Roll the cookie in sprinkles to cover the frosting.

Things you may need for this recipe:

: Rubber Spatula

: Mixing Bowls

: Electric Mixer

Want more cake mix cookie recipes?

Funfetti Cake Mix Cookies

Cake Mix Fudge Cookies

Carrot Cake Whoopie Pies

Apr 15, 2014

Do you guys leave anything for the Easter Bunny?

I don’t remember leaving anything as a kid (maybe I did?) but my husband insists that he likes carrots and my oldest insists that he also likes hard-boiled eggs.

I’m hoping that maybe he’ll leave me a basket this year if I switch things up and leave these Carrot Cake Whoopie Pies for him instead of boring carrots and eggs.

If you are a carrot cake fan, you will love these whoopie pies. It’s basically just a rearranged carrot cake cupcake! They’re really good and for some reason, even though I know that it’s technically two tiny cakes stuffed with cream cheese frosting, I still feel like it’s just an innocent cookie and I don’t feel guilty eating more than one.

Two years ago: Vanilla Bean Ice Cream
Three years ago: Funfetti Blondies
Four years ago: Pugliese

Carrot Cake Whoopie Pies

from Cooking Light

Ingredients

2 cups shredded carrot
2/3 cup brown sugar divided
1/4 cup butter divided
2 tablespoons canola oil
1 teaspoon orange zest
3/4 teaspoon vanilla divided
1 egg
1 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt plus a pinch, divided
1/4 teaspoon baking soda
4 ounces cream cheese
1 cup powdered sugar
1 tablespoon milk

Instructions

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Combine shredded carrots and 3 tablespoons brown sugar in a bowl; toss to coat. Place carrot mixture in a fine mesh sieve; let stand for 10 minutes. Discard liquid.
Microwave 2 tablespoons butter in a medium microwave-safe bowl until melted, about 45 seconds. Add oil, orange zest, 1/2 teaspoon vanilla, and egg. Whisk until well combined.
In a separate large bowl, combined flour, remaining brown sugar (about 1/2 cup), cinnamon, salt, and baking soda; whisk together. Add carrot mixture and butter mixture; stir until everything is incorporated.
Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. You should get 28 cookies. Gently pat dough down to form 2-inch circles.
Bake for 11 - 13 minutes or until cookies are set. Let cool completely on wire rack.
Combine cream cheese, remaining 2 tablespoons butter, remaining 1/4 teaspoon vanilla, and a pinch of salt in a medium bowl. Beat with a mixer at medium speed until fluffy. Add powdered sugar and milk; beat at a very low speed until combined.
Spread about 1 tablespoon on flat side of 1 cookie, top with another cookie, flat side down. Repeat with remaining cookies and filling.

Pumpkin Pudding Snickerdoodles

Oct 10, 2013

This is my second recipe this week using the Jello Pumpkin Spice pudding mix. Sorry. I have a problem.

I actually have a Pumpkin Snickerdoodle recipe on my blog already but I think I like these better. Ever since trying pudding cookies for the first time a few months ago I’ve been kind of obsessed. The pudding just makes the so soft and since snickerdoodles are already my number one favorite cookie ever, you know I loved these. They’re like the traditional snickerdoodles you make around the holidays but with a little something extra, thanks to the pumpkin.

I think I’m going to go hide the container of cookies now. I really don’t want to share.

And for reference, I have a photo of the pudding mix in this blog post. The only place I’ve seen it is Walmart and last time I was there, mine was officially sold out. Feel free to comment if you’ve seen it somewhere else! If you happen to come across it, snatch up a few boxes. Trust me.

Pumpkin Pudding Snickerdoodles

from Chef in Training

Ingredients

For the cookies:

3/4 cup 12 tablespoons butter softened
3/4 cup brown sugar
1/4 cup sugar
1 3.4 oz box pumpkin spice instant pudding mix
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon cream of tartar
2 to 2 1/4 cups flour

For the cinnamon-sugar:

1/2 cup sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 350F. Grease or line a cookie sheet.
Sift together flour, cream of tartar and baking soda and set aside.
In a large bowl, cream butter, sugars and pudding mix together. Add eggs and vanilla and mix well.
Add flour mixture slowly until well incorporated.
To make the cinnamon-sugar, combine sugar and cinnamon in a shallow bowl or plate.
Roll cookies into 1″ balls. Roll each cookie into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a prepared cookie sheet and repeat for remaining dough.
Bake at 350F for 10-12 minutes.

Peppermint Crunch-Chocolate Chip Cookies

Nov 26, 2012

I am so excited that it’s time for one of my favorite parts of the holidays season: cookies! I plan on going cookie crazy over the next month so get excited!

This first cookie I made is so awesome. It’s like a regular chocolate chip but has the Andes Peppermint Crunch pieces throughout. This was my first time buying the Peppermint Crunch and I expected it to be like the green ones but it really does have a fun little crunch. And the red is just so festive!

I love these so much and will be including them in my Christmas Eve baking this year!

One year ago: Artikchoke Dip

Peppermint Crunch-Chocolate Chip Cookies

from Culinary Concoctions by Peabody

Ingredients

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup unsalted butter at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
7 ounces milk chocolate chips
7 ounces Andes Peppermint Crunch Chips

Instructions

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt; set aside.
Using a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar on medium speed just until smooth, about 2 minutes.
Beat in the vanilla and eggs, one at a time, until incorporated. Mix in the flour until just combined.
Take about 1 tablespoon of dough and roll into a ball; place on prepared sheets. Repeat with remaining dough. Take a glass (or something with a flat bottom) and gently flatten each cookie.
Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Candy Corn Roll-Up Cookies

Oct 24, 2012

Candy Corn Roll Up Cookies – the cutest Halloween cookies! Sugar cookie dough is dyed yellow and orange and rolled together before baking. These are easy and so fun!

Halloween is one week away! Are you ready?! I think we are – bought the costumes, bought the candy, ate all the Snickers and Twix, so yeah… I think we’re ready. Now all I have left to do is share some Halloween ideas with y’all!

And this is the first one. Remember those candy corn cookies I did last year? These are like those but swirly! They’re just as easy too. You start with a batch of sugar cookie dough (you could buy the rolls of cookie dough if you want) and dye the dough. Then you stack them on top of each other, roll them up, and slice. See, real easy and real cute!

My kids were so excited by these but they were pretty sad that they didn’t taste like candy corn. ha! Maybe one day someone will make a candy corn extract for things like this.

Candy Corn Roll-Up Cookies

from Betty Crocker

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Ingredients

1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
zest of 1 orange
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon orange gel food color
1/8 teaspoon yellow gel food color

Instructions

In the bowl of a mixer fitted with a paddle attachment, beat butter and powdered sugar until light and fluffy; add egg and orange peel and beat until combined. Sift in flour, baking soda and cream of tartar; beat until just combined.
Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
On separate sheets of waxed paper lightly dusted with powdered sugar, roll each portion of dough into 12x9-inch rectangle. Place orange rectangle on top of yellow rectangle. Top with plain dough rectangle. Starting on a long side, roll dough into a cylinder. Wrap in plastic; refrigerate 1 hour.
Heat oven to 375F. Use a very sharp knife to cut dough into 1/4-inch slices. Place on parchment lined baking sheet about 1 inch apart.
Bake 7 to 8 minutes or until edges are set. Cool on baking sheet for 1 minute before moving to a wire rack to cool.

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S’mores Pizza

Aug 08, 2012

You remember that time I made that list of things I wanted to accomplish and then procrastinated about actually doing it? Oh, which time, you ask? You smartypants, you! I mean the most recent time.

One of the things I wanted to do was start a Friday night homemade pizza and a movie tradition. I won’t lie, I have completely failed at it but I swear I tried. Every time I tried to make a pizza it was a huge flop. We’re talking straight-into-the-trashcan kind of flops. Then I realized that our grocery store does $5 take-and-bakes on Friday and it was like a sign from up above that I didn’t need to make anymore awful pizzas.

But this past week I decided I was going to make a pizza. This one to be exact. I bought a Pillsbury crust because I didn’t want to risk anything going wrong. Then, OF COURSE, disaster struck.

Sometime in the 5 minutes it took for us to get from the grocery store to the house, the dang pizza can exploded. W! T! F!

But don’t worry, I was going to use that crust even thought it now had all kinds of fun cooties on it from exploding inside a Walmart bag. I left it in a ball in my fridge for a couple hours and then the dang thing refused to roll out. I rolled and I rolled and I rolled but it just stayed little stupid dough ball.

Sigh.

So I ended up making a crust. A crust that looked so perfect and delicious. Until I, you know, tried to get it off the pan and it refused to move.

I am SO DONE with pizza. SO DONE ya’ll. I don’t know if it’s me or the oven or Colorado or what but holy cow, I am ooooooover it.

I’m only making pizza that starts with a cookie dough crust from now on.

ALSO! Friday is National S’mores Day! Woot woot! MAKE THIS. This is easily one of my favorite things I’ve made in months!

Two years ago: Peach Cream Cheese Tart
Four years ago: Smoky Black Bean Enchiladas

S'mores Pizza

adapted from Pillsbury

Ingredients

1 16- ounce package of chocolate chip cookie ough
1 cup small pieces graham crackers
1/2 cup small pieces milk chocolate candy bars
2 cups miniature marshmallows

Instructions

Preheat oven to 350F. Line a large baking sheet with parchment. (Optional: trace a circle onto the parchment, flip so the circle is facing the baking sheet. You should still be able to see what you drew.)
Use your hands to form the cookie dough into a large circle, about 1/4" thick.
Bake in preheated oven for about 20 minutes or until the cookie is a deep golden and the center is no longer gooey. Remove from oven. Turn on your broiler and move an over rack up to the top if necessary.
Sprinkle graham crackers evenly over the cookie. Top with chocolate pieces and marshmallows.
Return to the oven for about 5 minutes, until the marshmallows are toasted.
Serve warm! Slice it like a pizza!

cookie

Things you may need for this recipe:

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