Tag: Cookies

Peppermint & Chocolate Sandwich Cookies

I’m closing out this week of cookies with the quintessential flavor of the season, peppermint! Specifically, a peppermint buttercream sandwich between two chocolate cake mix cookies. Yes, I made the cookies using a cake mix. I’ve shared quite a few cake mix cookie recipes over the years and they’ve always been a success. This recipe is perfect for anyone short on time or just doesn’t want to be measuring flour, baking soda/powder, sugar, etc. One thing to note, the recipe only makes 12 sandwich cookies, as using the cake mix only yields 24 cookies. If you would like more cookies – 24 for example – simply double the cookie recipe – use 2 boxes of chocolate cake mix, 2/3 cup of oil and 4 eggs. The recipe for the peppermint buttercream is enough for the double batch.  If you don’t want any left-over filling simply cut the ingredients in half for the buttercream. Here’s an idea though, if you plan on making the Stacked Christmas Confetti Cookies I shared yesterday you could use the leftover buttercream to decorate those. If you don’t feel like tinting the frosting to make the Christmas Tree or Santa Hat, you could pipe a snowflake instead.

Peppermint & Chocolate Sandwich Cookies

  • Servings: 12 Sandwich Cookies
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Ingredients:

For the Chocolate Cookies:

1 15.25 oz box chocolate cake mix

1/3 cup vegetable or canola oil*

2 large eggs

For the Peppermint Buttercream:

1/2 cup unsalted butter (1 stick), at room temperature

1 1/2 cups confectioner’s sugar

2 teaspoons peppermint extract

1 1/2 tablespoons milk

Crushed peppermint candy to decorate the sides of the cookies.

*If you want your cookies to have a more cookie-like texture as opposed to cake-like use 1/3 cup melted butter instead.

Directions:

For the Chocolate Cookies: Preheat the oven to 350 F and line two baking sheets with parchment paper and set aside. In a large bowl combine the cake mix, oil and eggs and beat with a hand mixer on medium speed until well incorporated. Scoop 1 tablespoon of the dough, roll into a ball and place on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 8-10 minutes. Let cool on the baking sheets for 1 -2 minutes and then transfer to a wire rack to cool completely.

For the Peppermint Buttercream Filling: Add all ingredients to a large bowl and beat with a hand mixer on medium speed until the frosting is light and fluffy. If you would like a stronger peppermint flavor add an additional 1/2 to 1 teaspoon of peppermint extract. If you find that the filling is not a pipeable consistency add about 1/2 tablespoon of milk and beat well to incorporate. You don’t want the consistency to be too thin though. Transfer to a piping bag and snip the end off.

Pipe the filling on the flat side of half of the cookies and top with the other half, pressing down gently so some of the frosting comes out of the sides. Roll the cookies in the crushed peppermint candy and enjoy!

Recipe first appeared on Bead Yarn & Spatula

Stacked Christmas Confetti Cookies

Truth be told I wasn’t sure if I was going to share five cookie recipes this year! Last year I only shared one and this year was looking a little bleak. I had written up recipes for two cookies that I tested and ended up being disappointed with both. So, I was thinking of scraping this year as well. But then, the ideas started flowing again and some random scrolling on Instagram helped to give way to two of the cookies. Today’s cooking being one of them, a Stacked Christmas Confetti Cookie. It’s a mouthful but not as difficult as it may sound.

Apparently, the idea of this cookie came from a viral sensation from last year where people were using the Pillsbury Halloween Shape Sugar Cookie Dough and topping it on top of another cookie, usually a chocolate chip cookie. If you are not familiar with the Pillsbury seasonal cookies I am talking about, click on this link and then scroll to the bottom. The cookie I saw on Instagram didn’t use the Pillsbury dough though; it used sugar cookie dough for both the base of the cookie and the decorated stack. I decided to use my go-to sugar cookie recipe and switch up the steps to create them myself. And I was very happy with the results. One thing I did do as a short-cut for my version though was use store-bought frosting to decorate the cookies. Thankfully this time of the year it’s easy to find red & green frosting. Also, I opted to roll my cookies in sprinkles, but you could also use nonpareils, it just comes down to preference.

Stacked Christmas Confetti Cookies

  • Servings: 18 Cookies
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Ingredients:

3 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon table salt

1 cup (2 sticks) unsalted butter, at room temperature

1/4 cup (2 ounces) cream cheese, at room temperature

1 1/4 cups sugar

1 large egg

2 teaspoons vanilla extract

1 cup red & green sprinkles

Red, Green & White Frosting for decorating

Directions:

Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside. 

In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl beat together the butter, cream cheese and sugar with a hand mixer on medium speed until light and fluffy. Add the egg and vanilla extract and continue beating until incorporated. Add in the flour mixture and continue beating until just incorporated. If the dough feels too soft, refrigerate 15-20 minutes to firm up.

Add the sprinkles to a small bowl. Scoop the dough using a medium cookie scoop (1 1/2 tablespoons), roll into a ball and then roll in the sprinkles. Place on the prepared cookie sheet and then use the bottom of a glass cup to press the cookies down about 1/4 inch high.

Using a smaller cookie scoop (2 teaspoons), scoop the dough, roll into a ball and then use your palms to flatten and then place on top of the sprinkled cookie.

To make sure you don’t run out of dough for the stack, work with one batch at a time. In other words, don’t scoop all the dough for the base cookie at once. Scoop enough for one of the baking sheets and then scoop the stack part and then repeat for the other baking sheet.

Bake in the preheated oven for 9 to 10 minutes. Let cool on the baking sheet for 2 minutes and then transfer to a wire rack to cool completely.

Once the cookies are cooled transfer the frosting to piping bags and pipe festive designs on the cookies. You can do Christmas Trees, Santa Hats, Snowmen, Snowflakes, etc.

Recipe slightly modified from Smitten Kitchen

Gingerbread Cheesecake Cookies

I have made gingerbread cookies from scratch and yes, they are delicious, but they can be a bit time consuming. Especially if you are making Gingerbread cutouts which you are then decorating. One year I decided to try using Betty Crocker’s Gingerbread Cookie Mix and I was very happy with the results, so I always pick up a package or two around the holidays – the only time they are available in stores. One of my favorite flavor combinations for a cake during the holidays is a gingerbread cake with cream cheese frosting so I started wondering if I could recreate this with a cookie and lo and behold my idea worked out just as I had hoped. Today’s cookie, Gingerbread Cheesecake Cookies, uses Betty Crocker’s Gingerbread Cookie mix as the base and then three simple ingredients are whipped together for the cheesecake filling. The cookie is finished by rolling in a gingerbread spiced sugar to up the ante – an appearance – of the cookie.

Gingerbread Cheesecake Cookies

  • Servings: 18 Cookies
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Ingredients:

For the Cheesecake Filling:

6 oz. cream cheese, at room temperature

1/4 cup sugar

1 teaspoon vanilla extract

For the Gingerbread Spiced Sugar:

1/4 cup sugar

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

3/4 teaspoon allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

For the Gingerbread Cookies:

1 17.5oz package Betty Crocker Gingerbread Cookie Mix

1/2 cup (1 stick) unsalted butter, softened

1 large egg

1 tablespoon water

Directions:

For the Cheesecake Filling: Line a baking sheet or small cake pan with wax paper and set aside. In a medium bowl combine the cream cheese, sugar and vanilla extract and beat with a hand mixer on medium speed until well combined and the sugar has dissolved. Using a small cookie scoop (2 teaspoons) scoop the mixture and drop onto the prepared pan. You should have 18 portions. Freeze until they are frozen and firm, preferably overnight.

For the Gingerbread Spiced Sugar: Combine the sugar and all the spices in a small bowl and whisk together to combine. Set aside.

For the Gingerbread Cookies: Preheat the oven to 375 F. Line 2 baking sheets with parchment paper and set aside. Add the gingerbread cookie mix along with the butter, egg and water to a large bowl. Beat with a handheld mixer on medium speed until the dough forms.

Using a medium cookie scoop – 1 1/2 tablespoons – scoop the dough into 18 portions and divide amongst the 2 prepared cookie sheets. Working with the dough on one of the cookie sheets – roll the dough into a ball and then slightly flatten. Place a frozen cheesecake ball in the center of the flatten dough and then cover the ball with the cookie dough. Roll into a ball again and then roll in the gingerbread spiced sugar before placing back onto the cookie sheet. Bake in the preheated oven for 9 – 11 minutes. Until the cookie is slightly puffed and edges begin to brown. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Some things to note, keep the remaining cheesecake balls in the freezer until a few minutes before the first batch of cookies finishes baking. Then remove from the freezer and finish assembling and baking the cookies.

And while I am sure it’s safe to store these cookies at room temperature, I opted to store mine in the refrigerator in an airtight container due to the cream cheese based filling. Just bring to room temperature to before enjoying!

Recipe first appeared on Bead Yarn & Spatula

Caramel & Chocolate Thumbprints

Thumbprints are a popular cookie around the holidays. The simple butter cookie base can be filled with all kinds of yumminess. Jams, curds, chocolate, frosting, etc. The thumbprint I am sharing with you today is filled with caramel and drizzled with melted chocolate… think a Twix bar.

Caramel & Chocolate Thumbprints

  • Servings: 24 Cookies
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Ingredients:

For the Cookies:

1 cup (2 sticks) unsalted butter, at room temperature

2/3 cup sugar

2 egg yolks, at room temperature

1 teaspoon vanilla extract

2 1/4 cup flour

1/2 teaspoon Kosher salt

For the Caramel Filling:

16 caramels, unwrapped

3 tablespoons heavy cream

For the Chocolate Drizzle:

1/2 cup semi-sweet chocolate chips

Directions:

For the Cookies: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside. In a large bowl beat together the butter and sugar with hand mixer on medium speed until light and fluffy. Add in the egg yolks and vanilla extract and continue beating until well incorporated. Finally, add the flour and salt and continue beating until the dough forms. Scoop tablespoons of the dough, roll into a ball and drop onto the prepared baking sheets 2 inches apart. Using the bottom of a round teaspoon (or your thumb) press into the center of each ball. Bake in the preheated oven for 12-14 minutes. If necessary, press the center of the cookies down again after removing them from the oven. Transfer to a wire rack to cool completely.

For the Caramel Filling: In a small saucepan melt the caramels with the heavy cream on medium low heat until smooth, stirring occasionally. Fill each cooled cookie with a teaspoon of caramel.

For the Chocolate Drizzle: Melt the chocolate chips in a small saucepan on the stove or in the microwave in 20 second intervals, stirring between each. Transfer the melted chocolate to a piping bag, snip the end and then drizzle over the cookies. Allow the chocolate to set before serving or storing. To speed up the chocolate setting you can place the cookies in the refrigerator for 10-15 minutes.

Recipe first appeared on Bead Yarn & Spatula

Brown Butter Peanut Butter Chocolate Chip Cookies

The holidays are upon us. Which means it’s time to whip out the cookie sheets, pie dishes and cake pans to get to baking. Not really sure how much baking I’ll be doing this year, but after taking last year off from sharing a few good cookie recipes I am back this year with five cookie recipes that are sure to be a welcome addition to your baking repertoire. Up first, a Brown Butter Peanut Butter Chocolate Chip Cookie.

While I do love peanut butter cookies, I find that I can only eat one or two before the peanut butter flavor becomes a bit much. With these cookies, the brown butter helps to tone down the peanut butter flavor while adding another layer of dimension. A few things to note about making brown butter. Make sure you use a large enough saucepan, bigger is better just in case it begins to bubble over. You might be tempted to raise the heat, but medium heat is ideal. Once the butter melts and begins to boil/simmer it will turn the desired amber color quite quickly and you don’t want it to burn because then you will have to toss it as it will have a burnt flavor as opposed to the nutty flavor we’re looking for. And once your brown butter is cooled and you make the cookie dough be sure to let it chill in the fridge for at least 15 minutes. These cookies are quite big, and you don’t want them to spread too much while baking. They would still be edible, but they just want have the same oomph!

Brown Butter Peanut Butter Chocolate Chip Cookies

  • Servings: 18 Cookies
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Ingredients:

2 sticks (1 cup) unsalted butter, cubed

1 1/2 cups dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup creamy peanut butter

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1 1/2 cups semi-sweet chocolate chips

Directions:

To make the brown butter: In a medium saucepan melt the butter over medium heat, stirring until it reaches a rich amber color. Pour into a glass measuring cup, including any brown bits in the bottom of the pan, and cool to room temperature.

Preheat the oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl whisk together the dry ingredients – flour, baking soda, baking powder and Kosher salt – and set aside.

In a large bowl whisk together the cooled brown butter and sugar until combined. Add the eggs, vanilla extract and peanut butter and continue to whisk until smooth.

Fold in the flour mixture until just combined and then add in the chocolate chips. Continue folding until the dough forms.

Refrigerate for 15-20 minutes so the dough can firm up.

Scoop 1/4 cup of dough onto the prepared cookie sheets 3 inches apart. Bake in the preheated oven for 11-14 minutes, until the cookies are beginning to darken around the edges and the centers are puffed and look slightly underdone. Cool the cookies on the pan for 2-3 minutes so they can set and then transfer to a wire rack to cool completely.

Recipe first appeared on Bead Yarn & Spatula

Brown Butter and Maple Chewy Pumpkin Cookies

Happy Holidays! It’s the week after Thanksgiving and normally this week I share a week’s worth of cookie recipes to inspire you to bake for the holidays. Unfortunately, this year that’s not happening. Time got the best of me, and I spent the bulk of my free time crocheting. I kept thinking that I would be able to test the recipes I had written up, but I opted not to rush the process just to publish some blog posts. I believe quality over quantity is more important. I recently tried a recipe for a Brown Butter and Maple Chewy Pumpkin Cookie that was absolutely delish, so I decided to share that recipe with you this week. It would be the perfect addition to your cookie platter this holiday season.

But first, in case you are wondering what I was crocheting… Granny Hexagon Christmas Stockings, 16 to be exact (not counting the 3 I also made to sell in my Etsy shop). It was an order that needed to be completed by the end of November. And while I finished them with a week or two to spare, I was then also fulfilling custom orders for ornament ball wreaths from my Etsy shop. So, I’ve been busy. 

And now back to the cookies. While I normally don’t bake (or gravitate towards) oversized cookies I decided to try these since the flavors sounded so good. Brown butter, maple and pumpkin are the perfect combination for the season. Although with Christmas just around the corner peppermint is dominating a bit more nowadays.

If you are intimidated to make browned butter don’t be. It’s an easy process that requires a bit of patience, a watchful eye and a constant stir. Don’t be tempted to raise the heat as doing so will cause the butter to burn a lot quicker and instead of having a nutty flavor, the butter will have a burnt flavor. Once the butter has a rich amber color it’s done. Remove it from the heat and transfer it to a heat-proof container to stop the cooking process. Leaving it in the pan will continue to heat and ultimately burn the butter. While the original recipe called for placing the butter in the refrigerator to cool, I opted to cool it to room temperature on my counter for two reasons. A) I didn’t have to worry about it solidifying if I left it in the fridge for too long and B) I’m always apprehensive of putting hot items in the fridge immediately.

Once the brown butter is cool these cookies come together quickly and easily. Simply mix the dry ingredients together in one bowl, the wet ingredients in another and then fold together the two to form the dough. After refrigerating the dough for about 15 minutes – to prevent the cookies from spreading while baking – roll in a cinnamon sugar mixture and then bake. After cooling you will have the perfect cookie to enjoy with a hot cup of cocoa, tea or coffee for the cold days ahead!

Brown Butter and Maple Chewy Pumpkin Cookies

  • Servings: 11-12 large cookies
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Ingredients:

For the Cookies:

1 cup (2 sticks) unsalted butter

1 1/2 cups dark brown sugar

1 large egg yolk

3 tablespoons maple syrup

1 teaspoon vanilla extract

1/3 cup pumpkin puree

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

For the Cinnamon Sugar Coating:

2 tablespoons light brown sugar

2 tablespoons sugar

1 teaspoon cinnamon

Directions:

Begin by browning the butter. In a medium saucepan melt the butter over medium heat, stirring until it reaches a rich amber color. Pour the butter into glass measuring cup, you should have just shy of 1 cup. Allow to cool to room temperature.

Preheat the oven to 350 F and line 2 large baking sheets with parchment paper.

In a medium bowl whisk together the dry ingredients – flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon – and set aside.

In a large bowl whisk together the brown sugar and cooled brown butter. It should resemble clumpy wet sand. Next whisk in the egg yolk, maple syrup, vanilla extract and pumpkin puree until smooth. Fold in the dry ingredients. Continue folding the two mixtures together until the dough forms.

Refrigerate the dough for 15-20 minutes so it can firm up and prevent spreading while baking.

In a small bowl whisk together the ingredients for the sugar coating.

Use a large cookie scoop (i.e. ice cream scoop) or 1/4 measuring cup to scoop out the dough and then roll in the sugar coating. Place on the prepared baking sheet about 3 inches apart.

Bake for 12-15 minutes, or until the cookies are darkened around the edges and the center are puffed and look slightly underdone.

Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe slightly modified from Butternut Bakery Blog

Strawberry & Chocolate Cookies

Valentine’s Day is just around the corner and today I am sharing the cutest cookies to make for the day. I’ve used all kinds of cake mixes to make cookies and in honor of Valentine’s Day I used a strawberry cake mix to make Strawberry & Chocolate Cookies that are topped off with a chocolate heart pressed into the center of each cookie.

Making the dough for these cookies is quick and easy. In a large bowl along with the strawberry cake mix, I beat together baking powder, vegetable oil, eggs and vanilla extract. While I normally don’t add any kind of leavening agent to my cake mix cookies, I decided to add baking powder to these to give them a little more rise. After the dough came together, I refrigerated the dough for 30 minutes to firm up a bit.

Next, I dropped the dough onto prepared baking sheets and baked in a 350 F preheated oven for 10 minutes. Just until the cookies were set. After removing from the oven, I immediately pressed a chocolate heart (I used Dove’s Milk Chocolate Hearts) into the center of each cookie. I let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely and allow the chocolates to firm up again. Alternatively, you could use 1 cup of semi-sweet or milk chocolate chips folded into the batter in lieu of the chocolate hearts…

But a pink cookie with a chocolate heart couldn’t be any more perfect for Valentine’s Day!

Strawberry & Chocolate Cookies

  • Servings: 18 Cookies
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Ingredients:

1 15.25 oz. Strawberry Cake Mix (I used Duncan Hines)

1 teaspoon baking powder

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

18 chocolate hearts unwrapped (I used Dove Milk Chocolate Hearts) *

*In lieu of the chocolate hearts, fold 1 cup of semi-sweet or milk chocolate chips into the dough instead

Directions:

In a large bowl add the cake mix, baking powder, oil, eggs and vanilla extract. Beat with a hand mixer on medium speed until well combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

Using a cookie scoop (1.5 tablespoons) to drop the dough onto the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 10-11 minutes.

As soon as the cookies come out of the oven press a chocolate heart in the center of each cookie and allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

The chocolate may still be soft even after the cookies cool, allow them to firm up again before transferring to an air-tight container to store.

**If you opt to use chocolate chips instead, fold them into the dough after beating the other ingredients together and then follow the instructions for refrigerating, baking and cooling the cookies.

Recipe first appeared on Bead Yarn & Spatula

Gingerbread Spice Chocolate Chip Cookies

Are you still in search of cookies to bake for the holidays? Or maybe you can’t decide between baking a holiday staple, gingerbread, or everyone’s favorite, chocolate chip? If so, why not make both with today’s recipe for a Gingerbread Spice Chocolate Chip Cookie.

I came across this recipe in the most recent issue of Food Network Magazine and knew immediately that I wanted to try it. Especially after making my Gingerbread S’more Blossoms and knowing how well gingerbread and chocolate go together. Although, I made a few tweaks to the original recipe. While the original recipe called for Gingerbread Spice, I didn’t feel like searching for an actual jar of McCormick’s Gingerbread Spice (it’s a real thing just like pumpkin spice), so I created my own with a blend of ground cinnamon, ginger and cloves. Alternatively, you could swap out the cloves for allspice. And I opted to use semi-sweet chocolate chips as opposed to milk-chocolate chips. The result was a cookie with all the flavors of gingerbread with just the right amount of chocolate. And while they are delicious just as they are, they are perfect to make winter ice cream sandwiches – which is what a friend of mine did after receiving a batch of them from me!

Gingerbread Spice Chocolate Chip Cookies

Ingredients:

2 sticks unsalted butter, at room temperature

1 1/4 cups dark brown sugar

1/2 cup sugar

2 large eggs

2 teaspoons vanilla extract

2 teaspoons molasses

2 1/2 cups flour

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

3/4 teaspoons ground cloves

1 teaspoon baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips

Directions:

Preheat the oven to 375F. Line 3 large baking sheets with parchment paper and set aside.

In a medium bowl whisk together the flour, cinnamon, ginger, cloves, baking soda and salt, set aside.

In a large bowl beat the butter and both sugars with a hand mixer on medium-high speed until light and fluffy. Reduce the speed to low and beat in the flour mixture, gradually increase the speed to medium-high and beat until just combined. Add in the chocolate chips and continue beating until the chocolate chips are well incorporated into the dough.

Scoop the dough using a medium cookie scoop (about 1 1/2 tablespoons) and roll into balls and then place on the prepared baking sheets about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, until the cookies are golden brown around the edges and soft in the center. Allow the cookies to cool completely on the baking sheets before transferring them to an airtight container.

Recipe slightly modified from Food Network

Gingerbread S’more Blossoms

Today’s cookie is mash-up of a few cookies and it’s perfect for anyone short on time or doesn’t fancy themselves a baker. It’s a Gingerbread S’more Blossom.

So, what exactly is a Gingerbread S’more Blossom? It’s a gingerbread cookie, topped with a marshmallow that is roasted under the broiler and then topped with a Hershey Kiss! And as I mentioned they are perfect for anyone who is a bit apprehensive to bake cookies from scratch as the gingerbread cookie is made using a prepackaged mix. If you prefer to use your favorite gingerbread recipe that would work as well. I’ve made gingerbread cookies from scratch, and I have made them using Betty Crocker’s Gingerbread Cookie mix and have been just as happy with the results and have appreciated the time it saves!

The end result is a cookie that is the perfect combination of a s’more and blossom cookie along with gingerbread!

Gingerbread S’more Blossoms

Ingredients:

1 17.5 oz Gingerbread Cookie Mix* plus ingredients listed on package to make the cookies

Large marshmallows, cut in half**

Hershey Kisses, unwrapped**

*I used Betty Crocker’s Gingerbread Cookie Mix

**For the marshmallows, you will need half the amount of cookies you bake and for the Hershey Kisses you will need an equal amount

Directions:

Prepare the dough and bake the gingerbread cookies per the package instructions.

After removing the cookies from the oven press a marshmallow in the center of each cookie, cut side down and let the cookies cool on the baking sheets.

Switch the oven to the broiler setting and place one baking sheet at a time back in the oven for 30-60 seconds, or until the marshmallows begin to brown. Remove from the oven and immediately place a Hershey Kiss in the center of each marshmallow. Transfer the cookies to wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.

Red Velvet Cake Mix Cookies

If you’ve never thought of using cake mix to whip up a batch of delicious cookies let this be your PSA to do so. I’ve shared a recipe using a chocolate cake mix – Chocolate Salted Caramel Chip Cookies – a yellow cake mix – Pumpkin Spice Chocolate Chip Cookies – and today I am sharing one using a red velvet cake mix to make Red Velvet Cake Mix Cookies (how original!).

These cookies are perfect for the season with their deep red hue and little effort required to make them (let’s be honest, most people’s to-do list around this time can seem never-ending). While it is nice to bake something that is “fancy” and a tad bit involved it’s just as a nice (and less stressful) to make something that is easy and quick. The most stressful part of these cookies is having to wait one hour to bake them while the dough chills.

But after waiting for the dough to chill, and baking and cooling you’ll have delicious cookies that will be a great addition to any other cookies you are baking for the holiday’s or perfect just on their own. 

One quick thing to note, to mimic a traditional Red Velvet Cake I used Hershey’s Cream Cheese Chips in these cookies, if you are unable to find them you can use white chocolate chips instead.

Red Velvet Cake Mix Cookies

  • Servings: 24 Cookies
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Ingredients:

1 15.25oz box Red Velvet Cake Mix

1 1/2 teaspoons instant coffee granules (optional)

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup cream cheese chips*

*I used Hershey’s Cream Cheese Baking Chips, if you cannot find them white chocolate chips can be used instead.

Directions:

In a large bowl combine the cake mix, instant coffee (if using), oil, eggs and vanilla extract and beat with a hand mixer on medium speed until well combined. Stir in the cream cheese (or white chocolate) chips. Cover the bowl with plastic wrap and refrigerate 1 hour.

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

Using a cookie scoop drop the dough about 2 inches apart on the baking sheets. Bake in the preheated oven for 10-11 minutes. The cookies will look slightly underbaked. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Store cookies in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.