Category Archives: cookie

Chocolate Rolo Cookies


I know..I can hardly believe it myself!! Who would have thought that ROLO’s and COOKIES belonged together. Well..that person is a genius. Just sayin’!  I first saw this recipe at one of my most favorite food sites here.   Her pictures are amazing. No..Ah-Mazing!! Maybe she invented these sweet treats. I don’t know. But what I do know is that these cookies are absolutely delish.  Chocolat-y…carmel-y…melt in your mouth, sinfully bad for you delicious.  (and did I mention super easy to make??)  The ingredients are few, which is an added bonus because really, when it comes down to it, who wants to spend a lot of time in the kitchen when you could be doing other meaningful things like..taste testing other food. 🙂   I’ve officially decided that these cookies will be on my Christmas neighbor gift list.  So if you’re my prepared for these to grace your taste buds. 🙂

Here’s the recipe as told by Buns In My Oven. *my additions are in parenthesis*

The Ingredients:

  • 1 box Devil’s Food cake mix
  • 2 eggs
  • 1/3 cup oil
  • Rolo candies, unwrapped

The How-To:

  1. Preheat oven to 350 degrees.
  2.  Line a cookie sheet with parchment.
  3. Mix together the first three ingredients.
  4. Grab a small piece of dough, about half the size of a golf ball,  and roll it into a ball.
  5. Smoosh it flat, place a Rolo in the center, and then close the dough around the Rolo. Repeat until all of the dough is used. (after we covered the Rolo’s, we rolled the dough ball gently until it was a nice circle.)
  6. Bake for about 9 minutes. Sprinkle with powdered sugar. Delicious served warm or at room temperature.

I would love it if you tried these and let me know how you like them. 😀



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Ice Cream Sandwich Cookies

I always feel giddy when I think about an ice cream sandwich.  Not sure why..but it just makes me happy.  And, after one too many attempts to chase down the ice cream man and missing him by mere seconds, I knew I had to learn how to make my own ice cream sandwich.  I found this recipe and realized that it doesn’t even use ice cream..but..I think I might like it better that way. Shhhh…don’t tell the ice cream man. I’ll let you decide what you like best.  Either way, my freezer is stock full of these bad boys.  😀

(For the cookies)
1 package devil’s food cake mix
2 eggs
1/2 cup oil

The How-To: 


*Heat oven to 350 degrees.
*Add oil and eggs to cake mix and blend together. (Mix will be stiff.)
*Roll dough into balls, (about the size of a quarter..don’t worry, they will be a bit bigger)
*Place on greased cookie sheet.
*Press down slightly on each cookie with the bottom of a glass cup or your fist.  Not too hard, just enough to make it spread out a bit and is somewhat flat.
*Bake for 8 minutes.
*Remove from oven and let cool on sheet (until warm).
*Remove cookies from sheet and place on cooling rack.

Cream Cheese Filling Recipe:
1 – stick butter (1/2 cup)
1 – 8oz  cream cheese, softened 
3-4 cups – confectioner’s sugar (depending on desired consistency.  I usually go with 3 cups)
1 – tsp vanilla extract

*Cream butter and add cream cheese and mix well. Add confectioner’s sugar slowly until you reach your desired consistency.

To assemble the cookies:
*Add about a tablespoon of filling into the center of one cookie.
*Place another cookie similar in size on top of the filling.
*Lightly press, to work the filling evenly to the outsides of the cookie.
*Continue this process until all the cookies have been sandwiched with cream.
*Place in an air tight container or freezer ziplock bags and store in the freezer until the cream frosting is frozen. 
*When ready to eat, let set out in room temperature for a few minutes to soften the cream up a bit. (about 3 minutes..remember, it’s supposed to resemble ice cream. :D)

After you make your batch, let me know how you like it. Oh..and one more thing..if you want to be really daring, you could add a little peppermint extract flavoring to the cream mixture and have a little Oreo/peppermint cookie. YUM!! One of our favorite Christmas cookies to make. 🙂

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Peanut Butter Oatmeal Ball

When I first saw this post  about these delicious Peanut Butter Oatmeal Balls..I had to try them out.  First, they have peanut butter in them. Everyone knows that one of my weaknesses is peanut butter. didn’t know that? Oh. Well, now you do. And now you know that if you offer me peanut butter on a spoon, I’ll gobble it up. Or peanut butter on a popsicle stick, I’ll take that as my cue to make toast and spread pb all over it.  The best thing for all of us would be to just put the peanut butter down, and walk away.  But we’re not talking about that. We’re talking about these yummy peanut butter oatmeal balls.

I love that you can have these for a breakfast, snack, or a “I’m-trying-to-be-good-” dessert.  The real test came when I offered them to my kids.  Would they like them? Would they throw them at me? Answer: They LOVED them. (I can safely come out of hiding. Whew!)

Here’s the recipe in its original form.  I did make a few changes (added in italics).  Overall..perfection and delicious. 

3/4 cup rolled oats
2 tablespoons unsalted, roasted sunflower seeds
2 tablespoons pistachios, chopped (I didn’t have any, so I used chopped peanuts)
1/4 cup dried cranberries, roughly chopped
1/4 cup dried blueberries, roughly chopped
2 tablespoons ground flaxseed
1/2 teaspoon kosher salt (I left this out because of the salt on the peanuts..I figured I didn’t need it. It’s up to you.)
1/2 cup creamy peanut butter
1/4 cup chunky peanut butter
1 tablespoon honey
1/2 teaspoon vanilla extract

 The How-To:

*In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.  
*Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey. If it is too wet add extra oats or flaxseed.  
*Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1½-inch ball and then place it on the prepared baking sheet. Repeat with the remaining dough. Chill in the refrigerator at least 30 minutes before serving. Store in airtight container in the refrigerator for up to 2 weeks.

I really, REALLY like the dried cranberries and blueberries in this recipe.  It adds a little sweetness to the peanut/oatmeal flavor. My mouth may or may not be watering just thinking about this…
For a quick, easy and super yummy treat, make these. And send me any left overs.  (Did I mention I loved peanut butter?)


Filed under breakfast, cookie, dessert, Snacky-Snacks

Mint Chocolate Puddle Cookies

Mint and chocolate in the form of a puddle on top of a chocolately soft cookie. Do I need to say anything else? Didn’t think so. I was a goner with the words ‘mint..chocolate..and puddle’.  Yes. I’m a sucker for chocolately, minty, puddly, cookies. I’m rambling. I should stop..

These little bits of heaven are super easy and sure to be gone instantly when taken to a party or gathering. That is, if everyone in your house can keep their sticky fingers off. (Because I know at my’s practically impossible. I’m rambling..I should stop..)

1 box chocolate cake mix
1/3 cup oil
2 eggs
1 package chocolate chips
1/8- 1/4 teaspoon peppermint extract
(in place of the chocolate chips and peppermint extract,  you can use Andes mints)

The How-To:
*pre-heat oven to 350*
*Mix the cake mix, oil and eggs in a large bowl.  It will appear dry, but I promise you, you’re making a cookie..not a cake. You don’t want it to be runny like a cake mixture normally would be. 
*After you’ve mixed the cake mix, oil and eggs, form into 1 inch balls and place on a cookie sheet covered with Parchment paper
*Cook cookies in the oven for 8-10 minutes

While cookies are baking, make the chocolate ‘puddle’ mixture:
*in a small sauce pan, melt chocolate chips until smooth..stirring constantly
*add 1/8 teaspoon peppermint extract
*depending on how much peppermint flavor you want, you can add a little more, but don’t go past 1/4 teaspoon. It will start to taste like toothpaste..not the flavor we’re going for here
*when chocolate chips are melted and peppermint extract taste is how you prefer, set aside
*when cookies are done baking, cool for 2 minutes on cookie sheet. Then transfer to a wire cooling rack
*using a small spoon, scoop a little of the chocolate mix and slowly pour onto cooked cookie to form a ‘puddle’ on top
*let chocolate puddle cool a bit before eating

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Shortbread puffs


“What kind of treat should we make?”
“Hmmmm…how about…shortbread cookies?”

Fear sets in..I have never made these, let alone thought about making these.  There’s just something..’grown-up’..about the word shortbread that scares me. However, this was a request from the love of my could I refuse? And, well, I do like shortbread. What was there to lose?  So I went looking for a recipe. After looking at a few, I settled on this one from Allrecipes. I was pleasantly surprised.  I think it will be a keeper in our house.  We did vary a little from the original directions and rolled these cookies into balls instead of using a cookie cutter.  Then, being the wild and crazy animals that we are, we drizzled melted chocolate over them. There’s no stopping us when it involves cookies. (And as you can see from the above photo..we couldn’t hardly wait to get our hands on these delicious cookies..)


  • 2 cups butter, softened
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour

The How-to:
*Preheat oven to 350 degrees F (180 degrees C).
*Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
*Put through cookie press and form cookies onto baking sheets. Bake for 10 – 12 minutes.
(I simply rolled out the dough into balls, and then baked.)

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Cookies with Robin Egg’s

That’s right..I said Robin Eggs and Cookies in the same sentence.  2 of my favorite things…ever. I mean, come’s ROBIN EGGS! 😀  And we all know that those addicting candy bits only come around at Easter time, which means these cookies are a seasonal favorite around here. Packed with Robin Eggs, chocolate chips and made with a chocolate pudding mix..these are sure to satisfy your sweet tooth.  This recipe was found here, at Two Peas and Their Pod.  I kid you not, we had to hide these wonders, hoping that we’d forget about them.  I remembered exactly where they were hidden, which meant extra laps at the track so I wouldn’t feel guilty about the earlier indulgence.  Was it worth it? Absolutely!

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz.) package chocolate  instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 1/4 cups Mini Robin Eggs, chopped..(saving some for topping the cookies with after they cook)

The How-to:
* Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
* Using a mixer, beat together butter and sugars until creamy. Add in chocolate pudding mix, eggs, and vanilla extract. Mix until smooth.
* In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips and Mini Robin Eggs.
* Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until cookies are set. The middles will not be completely done. Remove cookies from oven and let cool on baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Note-if you can’t find Robin Eggs, you can use malted milk balls.

Makes about 3 dozen cookies

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As Good As Jamie Cookie

So, you’re wondering about this title, aren’t you? So I have a BFF who is sweet, amazing, and just the best ever. Her name is…wait for it…Jamie! WhenI made these cookies, I thought, “These are as good as Jamie! Sweet, amazing and just the best ever!” Hence the name, “As Good As Jamie Cookies”.  However, the other name for them is ‘Rocky Mountain Cookies’.   and as much as I like that name, too..I think I’ll stick with the name I came up with for this one.

Moving on..

The thing that will jump out and surprise you the most is that these cookies are made with Rice Crispy cereal. Yes. You read it right…RICE CRISPY! Um..can it get any better? What? You’ve never made cookies using Rice Crispy’s before? Well..let me shed a little light on the subject.  Rice Crispy’s add this..airy, crunchy texture. However, these cookies aren’t crunchy and hard..they are light and fluffy and full of little bubbles of crispiness.  I know this is confusing, but I promise you will love them. (If you don’t, you may send me your un-eaten cookies..I got your back.) 

As Good As Jamie Cookies:
1 cup sugar
1 cup light packed brownsugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 baking powder
2 cups old-fashion oatmeal
2 cups Rice Crispy Cereal
2 cups chocolate chips (I won’t stop you at just 2 cups, though.. :D)

Preheat oven to 350*

*In a large bowl, cream together the sugar and butter until light and fluffy.
*Add eggs and vanilla. Beat well
*Add flour, baking soda, salt, and baking powder to butter/sugar mixture
*Fold in oats, cereal, and chocolate chips
*Drop tablespoonfuls of the cookie dough onto highly greased or lined (with parchment paper) baking sheet
*Bake for 10-12 minutes until cookies are lightly golden but still soft.
*Cool slightly, then transfer to a wire rack to cool completely

**I used my tablespoon to scoop the dough and this recipe made 5 dozen cookies.**

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