Bananas Foster Pudding Cookies

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Bananas-Foster-Cookies

These cookies were an experiment based on what I had in the pantry and oh, man…did they turn out good!!

All the flavors of a classic bananas foster dessert without that scary “flambe” moment where you might burn the eyebrows off your face. In the immortal words of Martha Stewart…it’s a good thing.

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Chocolate and Marshmallow Pudding Cookies

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Chocolate-Marshmallow-Pudding-Cookies

If you needed a cookie recipe for Easter, then I’m a day late and a dollar short – oops, sorry.  Regardless, these cookies are great for any spring event…or if you just need a little bit of extra happiness in your day.  I think it’s the teeny tiny marshmallows.  They make everything a little more happy!

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White Chocolate Macadamia & Coconut Cookies

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white-chocolate-macadamia-coconut-cookies

That’s a mouthful isn’t it?  White chocolate macadamia and coconut cookies.

Personally, I prefer to call these “Deserted Island” cookies – because if I was stranded on a deserted island and had coconut and macadamia nuts coming out of my ears (and also happened to have a lifetime supply of white chocolate on my hands) – these are the cookies I would make.  I’d probably have to reach back into the deep part of the brain where I’ve stored my girl scout memories to figure out how to bake them over a campfire or some sort of cardboard stove…but I would find a way to make them!

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Hello Dolly Pudding Cookies

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Hello-Dolly-Pudding-Cookies

These pudding cookies are inspired by the popular Hello Dolly Bars (or 7-layer bars as many people may know them).  I used most of the same ingredients:  butterscotch, chocolate, graham crackers, and coconut.  The only “mix-in” type ingredient I left out from the original recipe was almonds (or pecans, depending on which recipe you’re using).  Not because I don’t like them…I simply forgot about them!  So, if you’ve got some chopped almonds or pecans on hand, throw those into the mix as well.

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Oatmeal Rum Raisinette Cookies

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Oatmeal-Rum-Raisinette-Cookies

Rum raisin.  Talk about old school, right?  Whatever, I love those flavors together…especially the rum.

Anyway, I know some people are weird about raisins in their cookies.  I have a remedy for that problem – use raisins that are coated in chocolate.  Chocolate makes everything better.  Did I also mention there is booze in this recipe?  I did?  Oh, sorry.

I mean seriously.  There’s no room for raisin hate when this recipe includes both chocolate AND booze.  It’s your loss if you don’t believe me :-)

Oatmeal Rum Raisinette Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant vanilla pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 3 T. rum
  • 2 c. old fashioned oats
  • 2 c. Raisinettes

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs, vanilla, and rum.

Add the flour mixture.

Stir in the oats and the raisinettes.

Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.

Grandma’s Special Cookies

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Grandma's-Special-Cookies

Remember this post about my grandma’s Special K bars?  Growing up, these were pretty much a staple on the Christmas cookie tray.  This year, I’ve morphed them from their traditional form into a pudding cookie…not that there’s anything wrong with the original bars.  You know me.  Pudding cookies are my “thing” and I love the challenge of fitting a beloved treat or dessert into a little cookie.  And so, here we are.

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Brown Butter Cinnamon Chip Snickerdoodles

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Brown-Butter-Cinnamon-Chip-Snickerdoodles

My super soft snickerdoodles recipe is consistently one of the most popular posts on this blog…and it’s one of the most requested recipes that friends ask me to make as well.  After seeing a recipe for brown butter snickerdoodles on the Two Peas and Their Pod blog, I knew I needed to try putting a new twist on my own recipe.

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White Chocolate Cherry Cheesecake Cookies

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White-Chocolate-Cherry-Cheesecake-Cookies

The last week has been a blur of mixing and baking.  I made one of my tried and true holiday recipes (Pistachio Chocolate Chunk Cookies) and tested nine new recipes.  Out of the bunch, I only had one fail that I think still needs some tinkering.  Not too shabby!

These white chocolate cherry cheesecake cookies were one of my latest experiments that turned out absolutely AMAZING!  They were declared a new favorite by my husband…a man who has particular tastes when it comes to baked good/sweets since he’s more of a meat and potatoes kind of guy.

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Chocolate Crisp Cookies

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Chocolate-Crisp-Cookies

Need a chocolate fix? I’ve got you covered.

I start with a soft chocolate pudding cookie and then mix in a whole bag of Nestle Bunch-a-Crunch candy and a few heaping cups of chocolate rice cereal (for even more crunch).

Bunch-A-Crunch

These may not be the most “seasonal” cookies, but they will satisfy the chocoholics in your life.  I think this recipe is a fun twist on the traditional chocolate chocolate chip cookie…give them a try and let me know what you think!

FYI – I’m going to be keeping the posts pretty short this week as I’ve got 8 new recipes to share with you this week.  Trying to make sure I get them all up before Christmas so ya’ll can use them!

Chocolate Crisp Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant chocolate pudding mix (I used Jello’s Chocolate Fudge)
  • 2 T. cocoa powder
  • 2 eggs
  • 1 tsp. vanilla
  • 1 (9oz.) package of Bunch-a-Crunch candy
  • 2 c. chocolate rice cereal (e.g., Cocoa Krispies)

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix and cocoa until blended.  Stir in the eggs and vanilla.

Add the flour mixture.

Stir in the candy and rice cereal.

Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.

Bake 10-12 minutes.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.

Peanut Butter Bomb Pudding Cookies

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Peanut-Butter-Bomb-Cookies

If it’s possible for a cookie to explode with peanut butter, than this is it.  It is my pleasure to introduce to you (drum roll, please)….the peanut butter bomb!

What is a peanut butter bomb you ask?  It’s a peanut butter pudding cookie chock full of peanut butter M&Ms and chopped Reese’s peanut butter cups.  Whoop Whoop!

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