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Fake Ginger

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Chewy Chocolate Chip Cookies

Jan 18, 2020

Chewy Chocolate Chip Cookies – the BEST recipe to get soft and chewy chocolate chip cookies! You will never make another chocolate chip cookie recipe.

Chewy Chocolate Chip Cookies - the BEST recipe to get soft and chewy chocolate chip cookies! You will never make another chocolate chip cookie recipe.

Originally published February 8, 2012 and updated on January 18, 2020.

This is my alltime favorite chocolate chip cookie recipe. It has been my go to for 8 years now – thankfully I documented it on this blog so I know exactly how long I’ve been obsessed!

They are soft and chewy and just the most perfect cookie if you are a soft cookie person like me. And the best part is that they stay soft. They’re not going to dry out and be crispy on day 2 or day 3. 

If you want another option for a chewy chocolate chip cookie, my Chocolate Chip Pudding Cookies are amazing! 

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Filed Under: cookie Tagged With: chocolate, cookie

Gluten Free Peanut Butter Chocolate Chip Cookies

Mar 07, 2017

Hi guys!

We’re officially back from New Orleans and back to school and work and all that. Bleh, real life.

But we had the best time! My boys are already talking about going back next year and I’m so excited they love it (and New Orleans) as much as I do.

 

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Filed Under: cookie Tagged With: chocolate, cookie, gluten free, gluten free cookies, peanut butter

Samoas Bars

Feb 08, 2016

Samoa Bars recipe - just like your favorite Girl Scouts cookies! And so easy!

Originally published on February 19, 2011. 

It’s that time of year. You know what time I’m talking about.

Girl Scouts have positioned themselves outside every grocery store, drug store, ballpark, everywhere you could possibly need to go. I try, I really do – I try to walk past them without making eye contact. It never works. This year was no different. I ended up with a box of Samoas (what’s the new name? Caramel something-or-another?) that my children demolished within seconds.

These bars, which are meant to be like my beloved Samoas, have been on my must make list for years now and I am so sad that I’ve waited this long to make them! They are so easy, so quick, and taste exactly like the Samoas. Please don’t be scared of the 3 steps. I’m telling you, there’s nothing difficult about this recipe.

If you wanted to take these one step further, you could dip the bottoms of the bars in melted chocolate. I’m not a chocolate fan so I skipped that part but if you wanted to, just melt a bag of chocolate chips instead of the 1/2 cup that this recipe calls for. Once it’s melted, dip the bars one at a time and then place on parchment (or wax paper) to harden.

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Filed Under: bars Tagged With: bars, caramel, coconut, cookie, samoa bars

Loaded Cookie Bars

Sep 30, 2015

 

I recently had a really fun opportunity to participate in a baking Blog Hop. So I baked something, sent it off to Becky of Somewhat Simple, and received the yummiest Double Chocolate Chip Pumpkin Oatmeal Cookies from Jenny of Picky Palate.

This Blog Hop featured the new Pillsbury Purely Simple baking mixes. They contain simple ingredients, no colors, no preservatives, and no artificial ingredients. Have you tried them yet?

Loaded Cookie Bars - this easy recipe starts with a boxed cookie mix and are stuffed with chocolate, peanut butter, candy, and coconut!

I used the Pillsbury Purely Simple for these Loaded Cookie Bars and it was fabulous. The mix only requires a stick of butter and an egg if you want to make sugar cookies. I, of course, added more than that! This bars have white chocolate chips, semisweet chocolate chips, peanut butter chips, coconut, and milk chocolate candies!

I would’ve added more but I ran out of things in my baking cabinet!

Loaded Cookie Bars - this easy recipe starts with a boxed cookie mix and are stuffed with chocolate, peanut butter, candy, and coconut!

I love these kinds of bars! Something fun and different in every bite! Plus the chewy cookie itself!

And since I started with the Pillsbury Purely Simple baking mix, these took no time to whip up! The hardest part was waiting for the butter to soften!

Loaded Cookie Bars - this easy recipe starts with a boxed cookie mix and are stuffed with chocolate, peanut butter, candy, and coconut!

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Filed Under: cookie Tagged With: chocolate, coconut, cookie, peanut butter, white chocolate

Halloween Candy Cookie Cake and BOO Kits!

Sep 29, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BOOItForward #CollectiveBias

I couldn’t wait any longer to start using Halloween candy!

This is a fun post because not only am I sharing that delicious Halloween Candy Cookie Cake up there but I’m also showing you how to make a BOO Kit to surprise your friends, neighbors, co-workers, whoever!

How to make a cute and spooky BOO Kit! Surprise neighbors, friends, family, co-workers with this basket of fun for Halloween!

So if you’ve never heard of a BOO Kit, it’s just a fun way to share some treats with the people you care about. You fill up a cute bucket with candy, creepy Halloween goodies, and top it off with a You’ve Been BOO’d! sign.

For my BOO Kit, I went with fun size M&M’s®, SNICKERS®, and TWIX®. And tiny cans of Sunkist® and A&W Rootbeer – they have the cutest monsters on the cans right now! I also added a couple cute Halloween cups, some orange and black paper straws, and a creepy spider in a web.

I got all the supplies at Walmart. They have a huge aisle of Halloween candy right now and you can find the cute Halloween soda in the regular soda aisle.

If you love the You’ve Been BOO’d sign, you can print that here.

You can also Save $1.00 on TWO (2) 2L or 6pk 8oz cans of any flavor Sunkist® Soda, 7UP®, Canada Dry®, A&W®, Squirt®, or Sun Drop® with this coupon!

How to make a cute and spooky BOO Kit! Surprise neighbors, friends, family, co-workers with this basket of fun for Halloween!

And if by some weird chance you have leftover Halloween candy, you should chop it up and turn it into this delicious Halloween Candy Cookie Cake. I took my chocolate chip cookie cake recipes, left out the chocolate chips, and pressed M&M’s®, SNICKERS®, and TWIX® on the top before baking.

I added some frosting and chopped M&M’s® on top after it was cooled but feel free to skip that step! It’s really delicious. You can’t go wrong with a giant cookie with candy in it!

Halloween Candy Cookie Cake - use leftover Halloween candy to make a giant cookie!

#booitforwardsweepstakes

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Filed Under: cookie, spon Tagged With: candy, chocolate, cookie

Paleo Chocolate Chip Mug Cookie

Jun 10, 2015

Paleo Chocolate Chip Mug Cookie

Being paleo is hard. I mean, for the most part, I enjoy it and it comes easy but sometimes you want something sweet and you don’t want it to be an apple.

You know?

You want a paleo cookie because paleo cookies are delicious, but you don’t want to make an entire batch because hello! You can’t control yourself around an entire batch of paleo cookies.

Not that I’m speaking from personal experience or anything. I am the picture of willpower. I am never tempted by an entire batch of cookies or a whole pan of paleo cornbread or box of Larabars. Nope, never.

Ahem.

But anyway, I have the perfect solution for when you need a sweet treat! A Paleo Mug Cake!

I, on more than one occasion, have complained and complained about how much I hate all those mug cakes and brownies and such because they always turn out spongy and dense and just not good.
But the cookie works! These totally have a cookie texture after microwaving and I couldn’t be more thrilled.

I am so into the texture of paleo baked goods that are made with almond meal. Plus a tiny bit of coconut flavor comes through which is always a good thing, and you can’t go wrong with dark chocolate! I can’t even tell you how many times I have made this recipe over the past few months. It really came in handy during our stressful move.

This is also super simple to make since it is made in the microwave. Plus, I always mix all the ingredients up in the mug so there’s really not much clean up either!

This recipe does make two servings (I know, I am so sorry!) but that just means you can share it with your BFF! Or save half of it for an hour later if you’re having one of those days. 

Paleo Chocolate Chip Mug Cookie

I’m the Paleo Fanatic over at Food Fanatic! This Paleo Mug Cake recipe is one of many I’m sharing over there so make sure you check back!

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Filed Under: paleo Tagged With: chocolate, cookie, paleo

Flourless Double Chocolate Pecan Cookies

Jul 23, 2014

It’s not often I blog about chocolate cookies. Especially chocolate cookies with more chocolate inside.

I like chocolate, I really do. But for some reason, I’d choose a shortbread cookie or a sugar cookie or even a chocolate chip cookie over a full-out chocolate cookie.

This cookie though? It’s more like a brownie.

Like, you know the crackly top of a brownie that’s pretty much the best thing ever? These are like that all the way around and with the soft brownie part inside.

I realize that made absolutely no sense but trust me, it’s like a brownie!

I’m kind of obsessed with them.

They’re gluten-free so they are the perfect treat for someone following a gluten-free diet. They’re also really simple and really delicious so you should probably make some soon even if you aren’t gluten-free.

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Filed Under: cookie Tagged With: chocolate, cookie, pecans

Watermelon Cake Mix Sandwich Cookies

May 05, 2014

Watermelon Cake Mix Cookies - the cutest cookies for summer!

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.

 

Print
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:
  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. Beat together strawberry cake mix, eggs, and oil until no lumps remain. Stir in mini chocolate chips.
  3. Drop by tablespoonsfuls onto the baking sheets. Bake 8 - 10 minutes, rotating the sheets halfway through. Cool completely before frosting.
To make the frosting:
  1. 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.
  2. 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:
  1. 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
Rubber Spatula
Mixing Bowls
Mixing Bowls
Electric Mixer
Electric Mixer

 

Want more cake mix cookie recipes?

Funfetti Cake Mix Cookies

Cake Mix Fudge Cookies

Filed Under: cookie Tagged With: chocolate, cookie, watermelon

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

Print
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
  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 11 - 13 minutes or until cookies are set. Let cool completely on wire rack.
  7. 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.
  8. Spread about 1 tablespoon on flat side of 1 cookie, top with another cookie, flat side down. Repeat with remaining cookies and filling.

Filed Under: cookie Tagged With: carrots, cookie

Dirt and Worms Chex Mix

Apr 14, 2014

Dirt and Worms Chex Mix – chocolate Chex cereal coated with chocolate pudding mix and tossed with chopped Oreo cookies and gummy worms. So easy and so cute!

Dirt and Worms Chex Mix - chocolate Chex cereal coated with chocolate pudding mix and tossed with chopped Oreo cookies and gummy worms. So easy and so cute!

How was your weekend?

We had the best of both worlds. On Saturday we were eating watermelon in the backyard while wearing shorts and then Sunday we watched snow fall all day long!

Gotta love Colorado!

I’m assuming most of your had nice Spring weather so I wanted to share this Spring treat! I think it’s my favorite thing I’ve made in months.

I know it looks like it’s for the kids but I won’t lie, it hit all my weird cravings on Saturday night – sweet and crunchy, chocolate, sour, chewy. I mean, everything I could ever want all in one cute little bucket!

And my kids went nuts for it, of course! They’re boys so they like anything gross and eating bugs and dirt was pretty exciting for them.

It would be super cute at a kids birthday party served in mini buckets with tiny shovels.

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Filed Under: snack Tagged With: candy, cereal, chocolate, cookie, kid friendly, snack

Almond Bark Drop Cookies – No Bake Avalanche Cookies

Dec 24, 2013

Santa’s favorite cookie: almond bark drop cookies! Peanuts, Rice Krispies, and marshmallows coated in white chocolate and peanut butter! No baking required!

No Bake Avalanche Cookies - Santa's favorite cookie! Peanuts, Rice Krispies, and marshmallows coated in white chocolate and peanut butter!

I promised you guys my favorite Christmas cookie so here it is!

I made these Almond Bark Drop Cookies last year on Christmas Eve so I didn’t get a chance to blog them.

So obviously They were the first cookie on my list for this year and I have already made them twice!

We made them for my kid’s cookie exchange at school and they were perfect because they’re no-bake so he (a 6 year old) did almost all of the work by himself!

And then I made them again because… they were all gone and I was sad.

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Filed Under: christmas cookies, cookie Tagged With: cereal, cookie, marshmallows, peanuts

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.

Print
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
  1. Preheat oven to 350F. Grease or line a cookie sheet.
  2. Sift together flour, cream of tartar and baking soda and set aside.
  3. In a large bowl, cream butter, sugars and pudding mix together. Add eggs and vanilla and mix well.
  4. Add flour mixture slowly until well incorporated.
  5. To make the cinnamon-sugar, combine sugar and cinnamon in a shallow bowl or plate.
  6. 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.
  7. Bake at 350F for 10-12 minutes.
Pumpkin Pudding Snickerdoodles - the softest most delicious cookies! You will love this recipe!

Filed Under: cookie Tagged With: cookie, pudding, pumpkin

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

Print
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
  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, and salt; set aside.
  3. 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.
  4. Beat in the vanilla and eggs, one at a time, until incorporated. Mix in the flour until just combined.
  5. 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.
  6. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes.
  7. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Filed Under: cookie Tagged With: chocolate, christmas cookies, cookie, holiday, mint, peppermint

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!

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 - the cutest Halloween cookies! Sugar cookie dough is dyed yellow and orange and rolled together before baking. These are easy and so fun!

Candy Corn Roll-Up Cookies

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  • Rolling Pin
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  • Stand Mixer
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© Amanda Livesay

Filed Under: cookie Tagged With: candy corn, cookie, halloween, holiday

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

Print
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
  1. 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.)
  2. Use your hands to form the cookie dough into a large circle, about 1/4" thick.
  3. 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.
  4. Sprinkle graham crackers evenly over the cookie. Top with chocolate pieces and marshmallows.
  5. Return to the oven for about 5 minutes, until the marshmallows are toasted.
  6. Serve warm! Slice it like a pizza!

Filed Under: cookie Tagged With: chocolate, cookie, graham crackers, marshmallows, pizza, s'mores

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Amanda Livesay
Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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