Chocolate Candy Cookies

Hi friends! Im excited to share this yummy cookie recipe with you today! It’s the perfect time of year to make these cookies because they are SO versatile and you can use some of that pesky Halloween candy you have laying around. We always pick 3 chocolate candies for our Chocolate Candy Cookies, but you can do it however you want!

I love making these cookies after trick-or-treating because it uses up some of the candy. You can make several batches to use up even more and you can make different combinations. Today, I’m sharing the cookies we made using M&Ms and chopped up mini Snickers and mini Reeses cups. It was a really yummy combo. 

Here’s what you’ll need to make your own Chocolate Candy Cookies…

Ingredients:

  • 3/4 cup of butter (or coconut oil)
  • 3/4 cup of brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 1 egg
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup chocolate candies

Directions:

Preheat oven to 350*. Mix butter and sugar together well. Then mix in vanilla and egg. In a separate bowl, mix flour, salt, and baking soda. Then add the dry ingredients to the wet ingredients, mixing well. Fold in chocolate candies. Chill in the fridge for 10 minutes. Form into balls and place on cookie sheet. Bake for 10 minutes. Cool for 3 minutes. EAT YOUR HEART OUT!

Tip: I love using my Silpat mat for baking cookies! They come out perfect every time.

They are SO delicious and so versatile. Next time my daughter wants to use KitKats, Twix, and Butterfingers in the cookie mix. Sounds like a plan!

Let us know what you like to do with all the kids’ Halloween candy. Do you save it for your Christmas advent calendar? Turn it into he candy fairy to get a toy or prize? Or do you bake with it like we do?

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Pumpkin Snickerdoodle Cookies

Hello there, makers! As soon as fall hits, I’m all about the pumpkin. Pumpkin decor and pumpkin flavor. Gimme all the pumpkin. 

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I thought I would whip up a batch of our favorite cookies, but with a pumpkin twist. I was hoping they would turn out delicious, and they did. Say hello to these Pumpkin Snickerdoodle Cookies!

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They were fluffy and had the perfect combination of pumpkin and cinnamon mixed into a cookie. They are definitely a must try if you are a fan of pumpkin like myself.

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Ready for the recipe?! I pretty much took my snickerdoodle cookie recipe and added some organic canned pumpkin to the mix. 

Pumpkin Snickerdoodle Cookies
Yields 18
Your traditional snickerdoodle cookie with a pumpkin twist! Perfect for fall.
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Cook Time
12 min
Cook Time
12 min
For Cookies
  1. 3 3/4 cups flour (gluten free flour optional)
  2. 1 1/2 tsp baking powder
  3. 1/2 tsp salt
  4. 1/2 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 2 sticks butter, room temperature
  7. 1 cup sugar
  8. 1/2 cup brown sugar
  9. 1 cup organic pumpkin puree
  10. 2 tsp vanilla extract
  11. 1 egg
For Coating
  1. 1/2 cup sugar
  2. 1 tsp cinnamon
  3. 1/4 tsp nutmeg
Instructions
  1. 1. Mix dry ingredients in medium bowl (flour, baking soda, salt, cinnamon, nutmeg).
  2. 2. In large bowl, mix butter, sugar, brown sugar, pumpkin, egg, and vanilla together.
  3. 3. Stir dry ingredients into wet ingredients. Cover and place in fridge to chill for an hour minimum.
  4. 4. Preheat oven to 350* and in a shallow bowl mix coating ingredients together.
  5. 5. Roll dough into 1-1.5" balls and then roll in sugar/cinnamon/nutmeg coating. Place on greased baking sheet (or on parchment paper or a Silpat). Press lightly on dough balls to slightly flatten.
  6. 6. Bake for 12 minutes. Remove from oven and allow a few minutes to cool before removing them from the pan.
  7. 7. Enjoy!
Notes
  1. *Optional: Add a dash of pumpkin spice to coating mix for even more pumpkin flavor!
Mine for the Making http://mineforthemaking.com/
 There you have it! Feel free to print off the recipe or pin it to your recipe board on Pinterest! They make a tasty fall snack or dessert.

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See you soon for a fun kids craft tutorial! Hope you’re having a great weekend.

Pecan Pie Cookie Sandwiches

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

It’s finally below 100* here in Arizona, so that means it’s officially fall baking time! Woohoo! My daughter and I couldn’t be more excited for baking season to start. We have lots of fall favorites, but we wanted to create something new year. Check out these yummy Pecan Pie Cookie Sandwiches we came up with!

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They taste just as delicious as they look, y’all. We had lots of fun incorporating different fall flavors in this simple cookie recipe. We purchased all of the ingredients at our local Walmart.

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INGREDIENTS:

  • Pillsbury™ Moist Supreme® Cake Mix
  • Pillsbury™ Creamy Supreme® Cream Cheese Icing
  • 1/4-1/2 cup M&M’s® Pecan Pie 9.9oz
  • 1/8 cup Snapple® Apple
  • 1/3 cup Mott’s® Apple Sauce Original

I love using cake mix to make cookies. They are so fluffy and light, like cake. I also like substituting apple sauce for oil in baking cookies because it also gives the cookie a moist, fluffy appeal. Now, let’s get to baking, shall we?

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Preheat your oven to 375*. In a mixing bow, combine cake mix, 2 eggs, and 1/3 cup of apple sauce. Scoop balls of dough onto your baking sheet, spacing them out as needed. Lightly press M&M’s® Pecan Pie into the tops of the cookie dough balls. Place in the oven to bake for 8-10 minutes.

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Pull cookies from the oven after baking and allow time to cool on the cooling rack. 

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While your cookies are cooling, mix 1/8 cup Snapple® Apple into the Pillsbury™ Creamy Supreme® Cream Cheese Icing and place in the fridge to keep cold.

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Since you have a few minutes of wait time, be sure to enter the MARS Harvest Sweepstakes! No purchase necessary to enter to win awesome prizes like a KitchenAid Mixer!
MARS Bake In The Fun Sweepstakes

Once your cookies are cool and your icing is chilled, carefully spread icing onto the bottoms of half of your cookies.

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Then place another cookie right on top to create a cookie sandwich! YUM!

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And there you have it… easy Pecan Pie Cookie Sandwiches that are soooooooo good.

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Some of the best fall flavors wrapped up in one dessert. I’d say that’s a baking win, wouldn’t you? Be sure to stop at your local Walmart for all of the ingredients.

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What are some of your favorite things to bake with in the fall?

Carrot Cake Chocolate Cookies

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

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It feels like springtime here in sunny Arizona! I’m decorating for spring and getting my spring baking on too. I’m excited to share this yummy, but super simple recipe with y’all today. And only 4 ingredients are needed to make these soft baked Carrot Cake Chocolate Cookies!

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Carrot cake just screams ‘spring is here!’, don’t you think? Instead of baking up a cake, my daughter and I whipped up these easy cookies in no time at all. And since M&M’s® are one of our favorite baking add-ins, we had to pick up a bag of M&M’s® Carrot Cake. Here’s what you will need to make a batch of your own:

  • one box of carrot cake mix
  • 1 cup of M&M’s® Carrot Cake
  • 2 eggs
  • 1/3 cup of oil

Yep. That’s all you need. This is a super kid-friendly recipe, so don’t be afraid to invite the kids into the kitchen with you. 

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To make these cookies:

1: Preheat the oven to 350*

2. Whisk together carrot cake mix, eggs, and oil

3. Scoop cookie dough in 1 inch balls onto a parchment paper covered cookie sheet

4. Press M&M’s® Carrot Cake into the tops of the dough balls

5. Bake for 8-10 minutes

6. Remove from oven.

7. Let cool for 3 minutes on the cookie sheet then transfer to a cooling rack.

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Not only are these cookies easy to bake up, but they will be eaten up quickly because they are SO good. Perfect for spring and Easter. You can find all of the ingredients, including the M&M’s® Carrot Cake, at your local Walmart. 

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So tell me… what’s your favorite recipe to make to welcome spring?

Browned Butter Chocolate Chip Cookies

Happy Friday friends!

Healthy eating doesn’t mean we can’t enjoy all the goodness that comes from a hot, right out of the oven, ooey gooey chocolate chip cookie. These cookies are made by browning the butter and adding just the right ingredients to make each chocolate morsel melt in your mouth. Replacing the sugar and brown sugar with Splenda sugar blends helps reduce the calories and amount of sugar per cookie. So with only 96 calories and 4 grams of fat, it’s hard to resist these Browned Butter Chocolate Chip Cookies. Mmmm mmmm good!

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INGREDIENTS:

6 tablespoons unsalted butter

2 tablespoons canola oil

5.6 ounces all-purpose flour (about 1 1/4 cups)

3.3 ounces whole-wheat flour (about 3/4 cup)

1 teaspoon baking

1/2 teaspoon kosher

1/4cup + 2 Tbsp Splenda brown sugar blend

5 Tbsp + 1 tsp Splenda sugar blend

1/2 teaspoon vanilla

2 large eggs, lightly

1/2 cup semisweet chocolate chips

1/3 cup mini chocolate chips

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RECIPE:

1. Preheat oven to 375°.

2. Heat butter in a small saucepan over medium heat; cook 5 minutes or until browned. Remove from heat; add oil. Set aside to cool.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt, stirring with a whisk. Place butter mixture and sugars in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and eggs; beat until well blended. Add flour mixture, beating at low speed until just combined. Stir in chocolate chips.

4. Drop by level tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake 12 minutes or until bottoms of cookies just begin to brown. Cool slightly.

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ENJOY!! Stop by my blog for more healthy recipe alternatives, workout routines, and healthy tips and tricks!

 

Author: Shannon {Fitness Food Diva}

Adapted from: My Recipes

Food-a-licious Friday {94} Crumble Lemon Cheesecake Bars

Happy Friday, y’all!!!
I’m here to share another EASY and DELICIOUS dessert with you today. Before I start baking all of my fall favorites, I figured I better get in one last summery treat (lemon reminds me of summer). But honestly…I’d eat these lil guys all year round. They are delish!
{Recipe from The Cake Mix Doctor}
Note- This recipe is actually called Lemon Cheese Bars, but after indulging in these tasty little morsels I decided I needed to jazz up the name a bit. Hence Crumble Lemon Cheesecake Bars. Try the recipe and tell me I’m not right…dare you *winks*
INGREDIENTS
1 box plain lemon cake mix
1/3 cup oil
2 large eggs
1 pkg (8oz) cream cheese at room temperature
1/3 cup sugar
2 tbs fresh lemon juice (about 1 lemon)
DIRECTIONS
Preheat oven to 350 degrees.
Grease a 13×9 in baking pan.
In a mixing bowl, blend the cake mix, oil, and 1 egg. The mix should  be crumbly. 
Reserve 1 cup of the mix.
Dump the remaining mix into the baking pan and press down with your fingers. Make sure the bottom of the baking pan is covered evenly with the crust. 
Bake the crust for 13-15 minutes or until light brown.
Remove the pan from the oven.
In the same mixing bowl that you mixed the crust in (no need to rinse), blend cream cheese on low until creamy (about 30 seconds to 1 minute).
Add in lemon juice, sugar, and egg. Continue to mix on low for 1-2 minutes until ingredients are combined.
Using a spatula, pour cheesecake mix onto the lemon crust. 
Sprinkle the remaining crust (your reserve) onto the cheesecake mix.
Bake for 14-15 minutes…with the crumble is light brown and the filling is set. 
Remove from oven and set on a wire rack to cool for 30 minutes.
Cut into bars and refrigerate for 30 minutes.
Transfer to a platter or cake plate. 
INDULGE! 
Have a great weekend friends!

Food-a-licious Friday {86} White Chocolate Cashew Cookies

I’m on a cookie kick. 
I’m having fun playing around with my cookie recipes and changing up the flavors. Here’s what I came up with about a week ago.
Oh boy are they GOOD!
Did you see the Almond Butterscotch Cookies I shared a couple of weeks ago? Well, I’m going to use almost the same recipe for these cookies.
Ingredients:
1 cup butter (melted)
1 cup of sugar
1/2 cup of brown sugar
1/2 tsp vanilla or almond extract
2 1/2 cups flour (I used wheat flour)
2 eggs
pinch of salt
1/4 tsp of baking powder
1/2 bag of white chocolate chips
3/4 cup chopped cashews

Directions:
In a large mixing bowl, whisk the melted butter, sugars, and extract together until sugar is dissolved.
In a separate bowl, mix together the flour, salt, and baking soda. Slowly whisk this dry mixture in with the butter and sugar mixture.
Add the two eggs and whisk thoroughly.
Fold in the white chocolate chips and cashews.
Spoon the dough onto a baking sheet and bake at 350* for 8-10 minutes.
Remove from oven and transfer the cookies to a cooling rack.
Repeat until all of the dough is gone.
Makes 24-36 cookies.

The treat jar is full…but not for long! SO GOOD!
My secret to a perfectly baked cookie?
Silpat 
Happy Friday! Enjoy your weekend!

Food-a-licious Friday {83) Almond Butterscotch Cookies

Well hello, Friday! So good of you to join us.
The other night at about 9:30PM, I decided I wanted a cookie. To no avail, cookies were absent from my pantry. So I decided to come up with a new cookie recipe. At 9:30 at night. Totally normal.
I’m ready to start off the weekend with homemade cookies, how about you? 
Ingredients:
1 cup butter (melted)
1 cup of sugar
1/2 cup of brown sugar
1/2 tsp vanilla or almond extract
2 1/2 cups flour (I used wheat flour)
2 eggs
pinch of salt
pinch of baking powder
1/2 bag of butterscotch chips
3/4 cup chopped almonds

Directions:
In a large mixing bowl, whisk the melted butter, sugars, and extract together until sugar is dissolved.
In a separate bowl, mix together the flour, salt, and baking soda. Slowly whisk this dry mixture in with the butter and sugar mixture.
Add the two eggs and whisk thoroughly.
Fold in the butterscotch chips and almonds.
Spoon the dough onto a baking sheet and bake at 350* for 8-10 minutes.
Remove from oven and transfer the cookies to a cooling rack.
Repeat until all of the dough is gone.
Makes 24-36 cookies.

My secret to a perfectly baked cookie?
Silpat