Chocolate Peanut Butter Chip Cookies

I love to bake cookies and am always looking for new recipes or ways to change up my current recipes.  My hubby is a chocolate and peanut butter freak so these cookies are a frequent visitor to our house....and lucky for me he eats most of them so I don't have to =) The kids love them too!!  If you aren't a fan of peanut butter, you can sub in regular chocolate chips, white chocolate chips, butterscotch chips, and even mint chips.  They are even good if you add some peanuts or cashews to them.  (I told you I like to change things up with my recipes and see how many variations I can do)

 Ingredients

• 1 stick (8 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose Gold Medal Flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup peanut butter chips
• 1 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F and spray a large baking sheet with non stick spray
2. Place butter and sugars into a stand or electric mixer and beat until light and creamy, a good 2 minutes. Add egg and vanilla mixing until well combined. Add flour, cocoa powder, baking soda and salt, mixing to combine. Add chips and mix to combine. With a medium cookie scoop, scoop dough onto baking sheet 1 inch apart and bake for 10-12 minutes, until baked through.

Let cool on baking sheet for 10 minutes before transferring to a cooling rack. Serve and enjoy.

Makes about 2 dozen cookies

S'More Cookies

Yes, I know I have done s'more cookies before, but this is a different version.  And my husband's new favorite.  I recently made these and took them to the job I am working during the holidays...trying to bribe my way into making everyone like me.  It worked =)  Well...until they ate more and more and ruined their diets and now they don't like me for that =) These are super good and you should go make them right now!!

1/2 cup (1 stick) butter, softened
1/3 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1 cup graham cracker crumbs
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Hershey Bar chunks (I crunched up a king sized bar) you can use chocolate chips instead
1/2 cup Jet Puffed Mallow Bits (the min marshmallows you find in hot chocolate packets), they are found in the hot chocolate isle at Walmart and Target

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

 In a separate bowl, whisk together the graham cracker crumbs, flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.

Place tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 6-8 minutes.

Makes 2 dozen cookies.

Lofthouse Copycat Cookies

Have you ever had Lofthouse cookies?  They are the fabulous sugar cookies that have colored frostings (depending on the season) and sprinkles.  They are super soft and super yummy and super addictive! The only down side is they are usually $4 for 8 cookies.  I'm a bit of cheapster and can't fork out that much money....but luckily I usually don't have to.  Here in Ogden, there is the Lofthouse cookie outlet over on 2nd street in the BDO outlet store (if you want specific instructions to get there and I will give them to you) and they sell them for $1.25 a box.  I love going there when I need treats to take to my daughter's school.  Anywho....now that I have done my advertising speal, back to the post.  As you can tell, I really do like these cookies and have been wanting  to make some that could satisfy my cravings for them and I would have to drive clear out of my way for them (which is probably a good thing they are farther away because I would be in lots of trouble and not fit into  my pants even more than I already don't).  Usually with cookies, I am all about the chocolate....okay....with anything I am all about the chocolate.  But these cookies are some of my favorites, even though they don't have chocolate. =)  So now that I have bored you to death, I guess I should give you the recipe huh?  I got the original recipe here and did a few little tweaks to it.  This recipe makes a lot so feel free to cut the recipe in half.

Lofthouse Style Frosted Sugar Cookies

Cookies:
6 cups all purpose flour
1 t. baking soda 
1 t. baking powder 
1 c. butter, at room temperature 
2 c. granulated sugar 
3 eggs 
4 t. vanilla extract
1 1/2 c. sour cream

Frosting:
1 c. butter, room temperature 
1 t. vanilla extract 
1 t. almond extract (optional but I love almond extract in frostings!)
4 c. powdered sugar (you may need more or less, depending on how thick you want the frosting
6 T. heavy cream (you won't need it all, I actually didn't even need any of it and you can use milk too)
Several drops food coloring 
Multi-colored Sprinkles

Directions:
Cream the butter and sugar until it is well incorporated.  Add eggs one at a time.  Add the vanilla and sour cream and beat until well combined.  Slowly ad the dry ingredients.  The dough may be a bit sticky,  so don't fret.  Chill the dough in the refrigerator for 2 hours. You can either cover the bowl and do it in that or take the dough out and wrap in plastic wrap.

Preheat the oven to 425 degrees. Spray your cookie sheets with non stick spray.

Roll out your dough to about 1/4 thickness (I actually do mine a little bit thicker)  If the dough is too sticky to roll out, add some flour and sugar.  I usually have a bag of a flour/sugar mix that I keep on hand for my sugar cookie dough.  I just sprinkle some on the counter and incorporate it into the dough as you are rolling it out.  Then take whatever shape cookie dough cutters you want and cut out your cookies.  I use a cup to get the round ones.  Then back your cookies for about 7 minutes.  You don't want them to over cook because then they will be crunchy and not soft (unless you are weird and like your sugar cookies crunchy ;P )  Once the cookies are done baking, let them cool on a cooling rack.  Once completely cooked, frost away!  And don't forget to let your little munchkins help decorate a few.

Root Beer Cookies

Everyone in my family are HUGE fans of root beer.  I have tried several recipes to try and get the root beer flavor in them.  I've done several cupcake versions and a few cookie versions.  I haven't been completely satisfied with them.  It seems like the root beer flavor always bakes out of it.  But then one day, while visiting one of my favorite blogs, Chef in Training, I found her recipe for root beer cookies.  I figured, what they hey, I'll give them a try.  Boy am I glad I did!  They were super yummy!  My hubby doesn't like white chocolate chips and he even really liked these (enough that he requested I make a batch for him to take to work to share, which he only does with the really good ones =)  )

ROOT BEER COOKIES

3/4 c. butter, softened

3/4 c. brown sugar

1/4 c. sugar

1 small box vanilla instant pudding (dry)

2 eggs

2 tsp. Root beer concentrate

2 1/4 c. flour

1 tsp. baking soda

white chocolate chips (however much you like, but probably around 1 cup)

Cream butter and sugars together.  Add eggs and root beer.  Beat until incorporated.  Add pudding mix, baking soda, and flour until well mixed.  Stir in white chocolate chips.  Drop by rounded tablespoons (or about 1 in big, or use a cookie dough scoop) onto a cookie sheet.  Bake at 350 for 8-10 minutes.  They get a big glass of milk and enjoy!!!

Mini Cookie Cups

One of my favorite foods is chocolate chip cookies.  As many of my friends have noticed, I like to stuff things inside of it, stuff the dough inside other things, eat the dough raw (I know, salmonella and all those other things but it's well worth the risk =)  )  I came across this idea and of course had to try it out =)  It was soooo good!  I made my hubby take a bunch to work so I wouldn't eat them all, and quite a few of his coworkers said these were their new favorites.  I have a few more ideas to do with these that I can't wait to try out so keep an eye out for them =)

2 sticks softened butter

3/4 c. packed light brown sugar

1 c. granulated sugar

2 large eggs

1 tbsp vanilla

3 1/2 c. all purpose flour

1 tsp.  salt

1 tsp. baking soda

1/2 c. chocolate chips

Preheat oven to 350 degrees.  Spray mini-muffin tin with non-stick spray. Cream butter and sugars until well combined. Add eggs and vanilla.  Add in salt, soda, and chocolate chips.  Gradually add in flour.  

Scoop out approximately ½ tbsp. dough and roll it into a ball and place in muffin tin.  Bake for 12-14 minutes.  Remove from oven and immediately press in the center of the the cookies, just far enough to make a small well, like you would with tarts. 

 Let the cookies cool 15 minutes in the muffin tin before removing.  While they're cooling, make your filling 

8 ounces softened Philadelphia cream cheese
1/2 cup light brown sugar, packed
1 teaspoon vanilla
1/2 cup mini chocolate chips (ore regular sized or even sprinkles)

 Place cream cheese, brown sugar, and vanilla into a medium bowl, mixing until well combined. Place dollops of cream cheese filling into center of cookie cups and top with mini chocolate chips.

To make this a nice festive treat, put food coloring in the cream cheese or use different colored sprinkles.  This would be a great treat for the upcoming holidays.  It's bite size, so the perfect treat (unless you're like me and bite size just means you need to have more bites =P ).

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No-Bake Nests

With Easter around the corner, I wanted to have a cute Easter themed treat.  So I found a recipe that combines 3 of my favorite treats: Cadbury mini eggs (I stock pile these every Easter so I can have them throughout the year and I don't share with my kids....they're mine!!), coconut, and no bake cookies (I seriously lick the spoon, bowl, stove, pan and anything else that touches these cookies, clean).

No-Baked Cookie Nests
2 cups sugar
1/2 cup milk
1/2 cup butter
3 1/2 cups rolled oats
4 Tbsp. cocoa powder
pinch salt
1 cup coconut
1 tsp. vanilla
mini chocolate eggs and coconut, for decorating.


Bring sugar,  milk and butter to a boil in a saucepan. Simmer 3 minutes. Remove from heat and stir in remaining ingredients until well incorporated.  Spoon into lightly greased mini muffin cups. Using the back of a spoon press the mixture down in the middle and up along the sides, forming a nest. Allow to harden. Using a knife, loosen the edges and gently pop out the nests. Store covered at room temperature for up to two days. Freeze for longer storage.

To decorate: Put a few drops of food coloring in the coconut and stir. Sprinkle with coconut and fill with mini eggs.  To make it really festive, do several bright Eastery colors. ( I was lame and only did green).  You could also use jelly beans or any of your small favorite Easter treats.

These are super yummy....and the best part, they are bite size!  But if you want, you can make them in regular sized muffin tins and have them bigger....but if you do mini ones, you get a lot more and can share with more people =)




When Easter is over, use the recipe to make just plain ol' no-bake cookies.  Just drop onto wax paper and let harden....then enjoy (by which I mean, try not to stuff your face too much with them)

Oreo Chocolate Chip Cookies

I found this recipe and I HAD to try it!  I have never made cookies with pudding in them so I was a bit iffy....but with oreo pudding and then a cookies and cream candy bar, I figured they couldn't be all that bad.  They were GREAT!  (I think I ate a few cookies worth of cookie dough....)  The true judge was when my hubby tried them.  He is very picky about his food.  It was love at first bite =)  I think I may have found a new favorite cookie =)

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix 
2 1/4 cups flour  
1 teaspoon baking soda 
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
3 Hershey's Cookies N Cream Candy Bars broken into small pieces (regular sizd, or use 2 king sized) 
2 cups semi-sweet chocolate chips

Note: I found Oreo Pudding mix at my grocery store but I also saw it at our Walmart and Target.

Directions:
Preheat oven to 350 degrees. 

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. 

Print Cookie Recipe

Rainbow Swirl Sugar Cookies

I found this idea originally for Dr. Seuss cookies.  They really do look like treats that they would serve down in Whoville =)  And they taste fantabulous too.  They are super easy.....but a bit time consuming.  they make a fun activity to do with little kitchen helpers too =)

What you need:
your favorite sugar cookie recipe (i'll put mine at the end)
sprinkles, 2 bottles (if you do the full batch of my cookies)
food coloring

Separate your cookie dough into 4-6 bowls.  I only did 4 because I only wanted 4 colors, but do as many as you want.  In each bowl, color your cookie dough.  Then roll each color into grape sized balls.

Then take one ball of each color and roll it into a ball (don't over mix the colors or you get a brown mess.....that's what my 3 -year old's cookies ended up like =)  )

 Then roll it into a log (snake) about 8-12 inches long.

Then roll your dough (make a snail shell) and twist the dough as you roll it.

Then dip the edges in your sprinkles.

Put them on a cookie sheet and bake at 350 degrees for 8 minutes-10 minutes, depending on your stove (mine did 8 and they came out perfect).  Let them cool on a cooling rack and enjoy!

Usually I have to have frosting with my sugar cookies so I was worried that they might be a little blah but with the added sprinkles it gave it a bit of extra flavor.

My kids loved helping do them.  I put my 6 year old to work rolling the balls (I had to fix quite a few =)  ) and then my 3- year old helped with dipping in the sprinkles....until he got distracted watching Charlie and the Chocolate Factory.  I love when I can find a fun kitchen recipe/activity that the kids can do =)  But they both loved making their own "snakes and snails."  If you want to get your kids involved in the kitchen....give this a whirl =)

My favorite sugar cookie recipe:

1 1/2 c. sugar
1 c. butter or margarine (if you use margarine, make sure you chill the dough before handling)
8 oz. cream cheese
1 egg
1 1/2 tsp vanilla
1 tsp almond extract (optional, if you don't use it, use a total of 2 tsp. vanilla)
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp baking soda

Cream sugar, butter and cream cheese.  Add in the egg and extracts.  Then add dry ingredients.  Chill for about 30 minutes- 1 hour before using or the dough will be sticky. Roll the dough out and cut it with cookie cutters (or use for the rainbow cookies above).

I usually have to add a bit of extra flour to mine when rolling it out.  I use a mixture of flour and sugar so it keeps some of the sweetness.  If you use these for roll out cookies, bake at 375 degrees for 7 minutes, depending on how thick and soft you want them.  I like mine soft, but if you like them crunchier then bake 8-10 minutes.

Chocolate Studded Shamrock Cookies

St. Patrick's day is around the corner =)  Everyone likes to do green colored things on that day.  But when you put green food coloring in cookies.....to me it kinda resembles something like what you see when your baby starts eating strained peas.....not the most appetizing thought or visual, I know.  So make something green and pretty by sprinkling it with sugar crystals instead =)  These cookies are something that I like to make every year.  they are fun and festive.

Chocolate Studded Shamrocks:

2 1/2 c. flour

1 tsp. baking powder

1 c. butter or margarine, softened

2/3 c. sugar

2 tsp. vanilla extract

2 eggs.

1 pkg. semi-sweet mini morsels (I used regular sized ones and just half a bag to make up for the size)

Green colored sugar

Preheat oven to 375 degrees

Combine flour and baking soda in a bowl.  Cream butter, sugar and vanilla.  Add eggs, one a ta time.  Gradually mix in dry ingredients.  Stir in morsels.  Refrigerate until firm.

Shape dough into 3/4- inch balls; place three together to form a shamrock shape on ungreased baking sheets.  Roll a small amount to form the stem.  

Sprinkle the cookies with green sugar.

Bake for 8-10 minutes or until edges lightly browned.  Cool on sheets for 2 minutes then put them on a wire rack to cool.

This cookie dough isn't overpoweringly sweet.  The chocolate chips add enough sweetness and then you sprinkle sugar on it and it's perfect!  Another great thing, the dough doesn't spread too much.  The cookies do get a bit bigger, but they don't spread out (but make sure your dough is chilled or it could spread a bit more....).  I hope you enjoy these and feed them to your little leprechauns this year!

Cinnamon Roll Sugar Cookies

I was looking for a way to spruce up sugar cookies....and I have been craving cinnamon rolls for a while and then I came across this recipe.  Perfect!!  I found the original at Picky-Palate (one of my favorite sites for treats!)

I halved the recipe because I didn't want a ton of cookies (this makes alot) but I will post the full recipe.  Plus a few changes I have made =)

2 Cups sugar

1 Cup butter, softened

3 eggs

1 teaspoon vanilla

1 teaspoon almond extract (optional, if you don't have it or want to use it, just add another teaspoon of vanilla)

1 Cup sour cream

6 Cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

Filling (I didn't use her filling recipe, I had a bag of leftover cinnamon sugar that I used last time I made cinnamon rolls so I sprinkled that on......I think it was less than what hse used but I wish I would have used more =)  )

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar

1 1/2 teaspoons vanilla
2-4 Tablespoons milk, to thin icing (as needed, I didn't need any but I like my frosting thick)

In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

 In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

 Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. 

 Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon.  

(Definitely should have used more....when I make cinnamon rolls I usually smother it....but I was afraid of overpowering it)

Start rolling from the long end closest to you, rolling into a log shape. 

 Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.  

Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

 To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. 

 Frost cookies then place in refrigerator until ready to serve.  Makes at least 6 dozen (that's why I halved it =)  )

Chocolate Chip Cookie Dough Brownies

What happens when cookie dough meets brownie?  The ULTIMATE dessert!  I found this wonderful recipe while cruising the world of pinterest.  I knew immediately that I had to try it.  Then when I showed my hubby the picture, he was all for it!  I think the first time I saw the picture, I had to change into sweatpants because I immediately gained 5 pounds just thinking about it.  

I will admit, I was a bit hesitant when I first read the recipe because it seemed like something was missing in the brownie recipe.  There was no baking soda or powder.  But the reviews were all glowing so I decided to go for it anyway.  I figured with so many eggs that that would take the place of those anyway.  

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk (may need more or less if dough is too crumble or sticky)
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups chocolate chips

1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Make the brownies first:

Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a bowl, melt chocolate and 1/4 c. butter in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. 

In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely. You can put them in the fridge or freezer once the pan cools slightly.

While the brownies are cooling, make the cookie dough.  Combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.  If your dough is too crumbly, add in more milk, 1 tsp at a time. And if you are like me and love to eat cookie dough, feel free because there are no eggs!! (not that has ever stopped me before....I am addicted to licking beaters and bowls)

Spread cookie dough over the cooled brownies. I used my hands to pat it down.  Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. 

If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

I would recommend serving these in bit sized squares.  If you cut them into about 1-inch squares they fit perfect in mini cupcake liners. They are very sweet and rich.  I am usually one who can sit down and eat a whole batch of cookies in one sitting, and one or 2 bites of this and I was done.  These are prefect to take as a treat for a luncheon, party, get together, or whatever you'd like. I will be taking these to my lovely grandma's 80th birthday party tomorrow =)

Print Cookie Dough Brownie Recipe

Pumpkin Whoopie Pies

Once fall rolls around, I get in a pumpkin baking mood.  Hence all the pumpkin recipes.  One day I will get brave and try a pumpkin roll, but until then, these are just as good and bite sized versions of it =)

2 c. flour
1 tsp. baking powder
1 tsp baking soda
1 tsp soda
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
1/2 c. butter
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 c. pumpkin puree
1 tsp. vanilla

Preheat oven to 350 degrees.  Cream butter and sugars together.  Add pumpkin, vanilla, and eggs.  Mix until well combined.  Add in cinnamon, ginger, and cloves.  Add in salt, soda, powder and flour.  Mix well.

Drop by teaspoon full onto a cookie sheet.  Bake for 7-8 minutes.  Let cool on a cooling wrack.  Once the cookies are completely cool, frost the bottom of half the cookies and put them together with the unfrosted to make a sandwhich.  Store in the fridge until ready to serve.

Frosting
4 oz. cream cheese, softened
2 tsp. vanilla
2 c. powdered sugar
2 tbsp. cornstarch
1/16 tsp salt


Mix until well combined and there are no cream cheese lumps.  You may use more or less sugar, depending on the thickness you want. Refrigerate it to get it to thicken up before spreading on the cookies.

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Mini Chocolate Chip Cookie Cups

One of my favorite foods is chocolate chip cookies.  As many of my friends have noticed, I like to stuff things inside of it, stuff the dough inside other things, eat the dough raw (I know, salamanella and all those other things but it's well worth the risk =)  )  I came across this idea and of course had to try it out =)  It was soooo good!  I made my hubby take a bunch to work so I wouldn't eat them all, and quite a few of his coworkers said these were their new favorites.  I have a few more ideas to do with these that I can't wait to try out so keep an eye out for them =)

2 sticks softened butter

3/4 c. packed light brown sugar

1 c. granulated sugar

2 large eggs

1 tbsp vanilla

3 1/2 c. all purpose flour

1 tsp.  salt

1 tsp. baking soda

1/2 c. chocolate chips

Preheat oven to 350 degrees.  Spray mini-muffin tin with non-stick spray. Cream butter and sugars until well combined. Add eggs and vanilla.  Add in salt, soda, and chocolate chips.  Gradually add in flour.  

Scoop out approximately ½ tbsp. dough and roll it into a ball and place in muffin tin.  Bake for 12-14 minutes.  Remove from oven and immediately press in the center of the the cookies, just far enough to make a small well, like you would with tarts. 

 Let the cookies cool 15 minutes in the muffin tin before removing.  While they're cooling, make your filling 

8 ounces softened Philadelphia cream cheese
1/2 cup light brown sugar, packed
1 teaspoon vanilla
1/2 cup mini chocolate chips (or regular sized or even sprinkles)

 Place cream cheese, brown sugar, and vanilla into a medium bowl, mixing until well combined. Place dollops of cream cheese filling into center of cookie cups and top with mini chocolate chips.

To make this a nice festive treat, put food coloring in the cream cheese or use different colored sprinkles.  This would be a great treat for the upcoming holidays.  It's bite size, so the perfect treat (unless you're like me and bite size just means you need to have more bites =P ).

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Pumpkin Cinnamon Cookies

My friend JaNae (who is also one of the wonderful ladies on the other blog Talented Terrace Girls over at The Terrace Housewife made these butterscotch pumpkin cookies one day and I loved them!  I am usually don't like butterscotch but they were pretty good.  what really sold me was that they were only 74 calories each!  Loved that!  Then I was in Walmart the other day, browsing the baking isle, and they had all of their fall baking goodies out.  I spotted some cinnamon chips and my mind started churning out yummy ideas to use them, so I grabbed a bag (and then next day went back and grabbed 2 more and I may grab some more in a few days).  I immediately thought of how good these would be in those cookies.  So of course I am trying it out.  I am also doing a bit of changes to the recipe too =)

2 1/2 c. wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 c. butter, softened
1 1/2 c. sugar
1 c. pumpkin puree
1 egg
1 tsp. vanilla
1 c. cinnamon chips


Preheat oven to 350 degrees.  Cream butter and sugar.  Add in pumpkin, egg, pumpkin spice, and vanilla.  Mix well.  

Add in flour, soda, salt, and chips.  Drop by tablespoons onto a cookie sheet. 

 Bake for 12 minutes.  Let cool on a cooling rack.

I love the flavor of these!  They are nice and sweet, but not overpoweringly sweet.  Pumpkin pie in a cookie =)  I love the flavor that the wheat flour gives them.  It makes them a bit thicker, but still just as good.  If you're not a fan of wheat flour, use regular flour and they are still fantabulous.

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3-ingredient Peanut Butter Cookies

Yes, that's right...only 3 ingredients!  These are sooooo easy to make that anyone could make them.  I think I may have my 6-year old make some next time she wants to help me cook.  A good thing about these is they'er gluten-free.  I have a few friends who have kids that can't have gluten so its hard to find goodies for them but they all love this one.

1 c. peanut butter
1 c. sugar
1 egg
chocolate chips-optional so they don't count as an ingredient =P

Preheat oven to 350.  Combine all the ingredents.   Form into balls.  Place on a cookie sheet and cook for 7-10 minutes.

Easy, huh?