Green Velvet Cookies

1 box German chocolate cake mix
2 eggs
1/2 cup oil
1/2 bottle green food coloring
1 can whipped cream cheese frosting
About 2/3 cup marshmallow charms
Rainbow sprinkles, optional

1. Preheat oven to 350 degrees F. Lightly grease two cookie sheets.
2. In a large bowl, mix the cake mix, eggs, oil and food coloring with a rubber spatula, stirring until everything is combined and a thick dough is achieved.

3. Portion batter by the heaping Tablespoonful onto greased cookie sheets, about an inch apart, and bake for approx. 10 minutes, rotating pans halfway through baking time, until set. Allow to cool on cookie sheets about 5 minutes before transferring to wire racks to cool completely.

4. Spread a heaping blob of frosting onto the tops of the cooled cookies. Sprinkle with the marshmallow charms and sprinkles, if desired. Store airtight for up to 2 days. 

* These were so fun to make for St Patricks day. The dough it very hard to mix because its so thick. But they bake up chewy and soft. I used cool whip cream cheese frosting on top of these and the lucky charm cereal. These taste best the day they are made.

Cake Boss Peanut Butter Chocolate Chip Cookies

• 3/4 cup creamy peanut butter
• 1/4 cup vegetable shortening (such as Crisco)
• 1/4 cup tightly packed light brown sugar
• 1 extra-large egg
• 1 14-ounce can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour, plus more for flouring your work surface
• 2 teaspoons baking powder
• 1/2 cup milk chocolate chips
• 1/2 cup peanut butter chips

1.Position a rack in the center of the oven and preheat to 325F.

2.Put the peanut butter, shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together at low speed to ensure there are no lumps. Add the egg and beat at medium speed until the ingredients are blended together, about 1 minute. Stop and scrape with a rubber spatula.

3.Add the condensed milk and vanilla extract. Beat on low speed for 1 minute, stop and scrape, then continue to mix until the mixture is smooth and shiny, about another 30 seconds. Turn off the mixer.

4.Put the flour and baking powder in a small bowl and stir together with a fork or whisk. Add to the mixer bowl. Mix on low speed for about 1 minute. Stop and scrape. Continue to mix on low speed for another minute. Then, with the motor running, sprinkle in the chocolate and peanut butter chips. Keep mixing until the chips are evenly distributed, 30 seconds to 1 minute.

5.Spray cookie sheets with non stick spray and scoop the dough and arrange cookies about 12 per pan  Repeat with the remaining dough.

 6.Bake the cookies in batches until golden-brown on top and brown at the edges, about 9-10 minutes. Remove the cookie sheets from the oven. As soon as the cookies can be moved, after about 10 minutes, use a spatula to transfer them to a rack and let them cook.

Almond Joy Cookies

1 C butter (softened)
1 1/2 C white sugar
1 1/2 C brown sugar
4 eggs
3 tsp vanilla
4 1/2 C flour
2 tsp baking soda
1 tsp salt
4 C chocolate Chips
2 C sweetened coconut
2 C chopped almonds



1.Pre-heat oven to 375°F Lightly grease cookie sheets.
2.Combine dry ingredients, set aside.
3.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

4.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

* I thought that these were really good. I only made a half recipe and it made 4 dozen cookies. I also added about 1/4 tsp almond extract just to give it a little more almond extract. These were really good on day one. Day two they were still soft and by day three they were not as good. So make sure that you eat them all fresh :)

Kit Kat Cookies

2 sticks of unsalted butter, room temperature
2 eggs plus 1 egg yolk
1 cup brown sugar, firmly packed
3/4 cup granulated sugar
3/4 teaspoon salt
3/4 teaspoon baking soda
1 cup milk chocolate chips
1 cup dark chocolate chips (or you can just use two cups of milk chocolate chips)
1 1/2 cup chopped Kit Kat bars
3 cups flour


1.Beat the sugar and butter together until nice and creamy, then beat in eggs and extra egg yolk, one at a time. Add in salt, baking soda and flour and beat lightly until thoroughly combined. Stir in the chocolate chips and Kit Kat bars – don’t beat them in, just stir with a spoon so that they don’t get broken up.
Refrigerate the dough for about two hours.

2.Preheat oven to 350 degrees and line cookie sheets with parchment paper. Scoop the dough by heaping tablespoons and roll into balls, placing about two inches apart on the cookie sheet.

3. Bake for 8 minutes for tender and chewy cookies, or up to 10 minutes for crispier cookies.
Allow to cool for about ten minutes


* I got this recipe from therebelchick I thought that it was pretty good. I used white chocolate kit kats only because its what I had on hand. But I do think that they would taste better with the milk chocolate kit kats. But over all they were good.

Lemon Blossoms

1 (18.25 oz. box) yellow cake mix

1 (3.4 oz.) instant lemon flavored pudding mix

4 large eggs

3/4 cup plus 3 tablespoons vegetable oil, divided

4 cups confectioners' sugar

1 tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

3 tablespoons water

fresh raspberries (optional)

1.Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter  into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.

2.In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth.

3. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container. Add berries if you would like to.

* I thought that these were amazing. I got this recipe from lynettesnewhobby.blogspot.com I did add the raspberries to the tops of mine. I thought that it needed a little sweet with the sour and I think that it made them so yummy. I would for sure make these many times.

Zucchini Whoopie Pies

1/2 cup softened butter
3/4 cup of sugar
1/4 cup dark brown sugar
1 egg
2 cups of flour
1 tsp baking soda
1/2 tsp salt
1 tsp grated lemon zest
1 tsp vanilla extract
1/2 tsp nutmeg
1 cup of shredded zucchini (drained)



Preheat oven to 350.

In the bowl of your electric mixer cream butter and sugars together. Add in egg, lemon zest, and vanilla. After it is combined mix in flour, baking soda, salt and nutmeg. Fold in zucchini

Drop heaping 1 tbs mounds onto a parchment paper lined cookie sheet. Bake for 11-13 minutes. remove and allow to cool completely before filling with frosting.

For the Frosting:

1/2 cup room temp butter
2-3 cups of powder sugar
1 tsp heavy cream
1 tbs lemon zest
1/2 tsp vanilla extract
1/4 tsp salt

With an electric mixer cream butter with sugar. Add in sugar 1/2 cup at a time.  If it is too thick add in heavy cream to thin it out a tad.

Mix in lemon zest, vanilla and salt. Whip oh med/high until it is light and fluffy.

Pipe into cooled cookies.

*I got this recipe from bakeaholicmama.com .

Red White and Blue Jello Whoopie Pies

2 white cake mixes

2 eggs

1 C butter, melted

2 T water

1 small package blueberry jello

1 small package raspberry jello

1/2 t red food coloring gel (I used Wilton Christmas red)

1/2 t blue food coloring gel (I used Wilton royal blue)

Frosting:

2 T butter, softened

4 C powdered sugar

6 T milk

dash of salt

1 t vanilla

1.To make the red dough combine one of the cake mixes with 1/2 C melted butter, 1 egg, 1 T water, raspberry jello and the red food coloring. Mix until everything is well combined and you have the color you like. You can add a bit more food coloring gel if needed.

 2. Make the blue dough by following the directions in step 1 just add the blueberry jello and blue food coloring this time.

3.Roll them into 1 1/2 inch balls and place them on a sprayed cookie sheet. Bake for about 8-10 minutes at 350 degrees Watch them closely. then let them finish cooking on the hot sheet for about 3 minutes.

1. Put all ingredients for the frosting in a medium sized mixing bowl and beat for about 2 minutes, or until the frosting is the desired consistency. (add a bit more powdered sugar if it’s too thin. Add a bit more milk if it’s too thick)

2. Frost the underside of each blue cookie, then add a red cookie to it.

I got this recipe from

jamiecooksitup They were such a fun treat and so simple to make. You could use any flavor red or blue jello you want.  This recipe makes 30 whoopie pies.

 

Pink Valentines Cookies

1 lb. Butter

1 ½ C. Sugar

2 C Brown Sugar

3 Eggs

2 tsp. Vanilla

6 Cups Flour

½ tsp. Salt

1 ½ tsp. Baking Powder
 Neon Pink Food Dye

1 Bag of Chocolate Chips

1.Mix butter and sugars together until well combined

2.Add eggs and vanilla and beat well

3.Add dry ingredients to the sugar mixture and mix well

4.Add food coloring to the dough

5.Mix until completely pink or the color you are trying to acheive

 6.Add chocolate chips

7.Mix well so the chips are incorporated through the dough

8.Scoop onto a cookie sheet with a cookie scoop or roll in balls. 

9.Bake at 350 for 9-13 min or until lightly brown around the edges 

 

*I only made 1/2 batch and got 2 and a half dozen out of it. This recipe makes lots of cookies. I also used purple neon dye on accident and then added some pink after I realized so I ended up with more of a rose color cookie lol oops. But they did taste good and its a great recipe for a soft chewy cookie.

Sugar Cookie Bars

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
5 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda

For the frosting:  (or you can just go easy and use a can of frosting)
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Pinch of salt
4 cups confectioners’ sugar, sifted
4 tablespoons milk (additional as needed)
Food coloring (optional)

1.Preheat oven to 350º F. Grease and/or line a jelly roll pan (12" x 17"). In the bowl of your stand mixer, cream together the butter and sugar on medium-high speed until completely combined and fluffy (About 1 minute). Beat the eggs in, adding one at a time (scrape down sides as needed). Next add the vanilla extract and almond extract beat until combined.
2.In a medium bowl, whisk together the flour, salt, and baking soda. Add flour mixture, 1/2 cup at a time to the butter/sugar mixture and beat until just combined.
3.Transfer dough into prepared pan and gently press into an even layer (I found that using a piece of parchment paper was helpful as the dough was pretty sticky). Place in preheated oven and bake for 12-16 minutes (until toothpick is inserted and comes out clean... the bars will be lightly golden on the edges). Remove from oven and place on wire rack until cooled completely.

For the Frosting:
1.Place butter into the bowl of a stand mixer fitted with whisk attachment and beat on medium high until smooth (roughly 1 minute). Add vanilla extract, almond extract, salt, and powdered sugar and beat until combined. Add milk 1 tablespoon at a time and beat until fluffy and smooth. Add food coloring if desired. Spread evenly over cooled cookie bars, add sprinkles (if desired), slice into squares, and serve.

Almond Joy Cookies

1 ½ sticks butter
¾ cup brown sugar
¼ cup sugar
1 (3.4 oz) package instant coconut cream pudding mix
2 eggs
1 teaspoon vanilla extract
1 tsp baking soda
2-1/4 cups flour
18 mini Almond Joy candy bars, chopped

 

1.Preheat oven to 350°. Line cookie sheets with parchment paper and set aside. 

2.Whisk together baking soda and flour and set aside. 

3.Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in chopped almond joy candies. 

 

4.Roll into 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Cool slightly.

 

 

* I thought that these were pretty good I thought that 18 candy bars was a lot so I only used 12 but then when we tried the cookies I realized that you do need all 18 bars so don't be shy lol They stayed soft and chewy a few days and were simple to make I give them a 4. They were great heated up in the microwave a few sec so the chocolate was all melted.

Pumpkin Cookies

1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 Tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour



1.Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. 

2.Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

*I needed to use up the rest of my cinnamon cream cheese frosting from this recipe frosting so I made a batch of pumpkin cookies. They were so soft and yummy and had the perfect taste of fall :) You should try these out for sure they were so simple and so yummy. I give them a 4 1/2