cookies Archives - Joy In Every Season

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Gooey Sprinkle Cookies

Renee — Mon, 24 Jul 2017 14:40:17 +0000

Brightly colored SpRiNkLeS are what make these Gooey Sprinkle Cookies (a.k.a. Gooey Butter Cookies) so much fun! Not only are they sweet and delicious, but they’re made to match any holiday or occasion! How fun is that! I’ve been making Gooey Sprinkle Cookies for years and years. In fact, they’re about as basic as a chocolate chip cookie. Most everyone has this recipe! I remember getting my copy of this recipe from a friend of my daughters, who said she’s been making them for years. I’d love to give credit where credit is due, but I have no idea where or when this recipe originated.

With only a few basic ingredients, this cookie batter is ready for the oven in a matter of minutes! The magic of mine is the sprinkles! I mean come on, why make them without a little fun ever again?I choose pink, orange, and yellow for two reasons. First, we were delivering these cookies to some new neighbors that moved in down the block and they have two little girls (and what little girl doesn’t love these fun colors), and second, it was HOT here today and these colors reminded me of a hot sunny summer day!! I made these same cookies for the 4th of July, and you guessed it, the sprinkles were red, white, and blue.

After mixing the cookie batter, I measured out 1/4 cup of sprinkles and stirred them into the batter using a spoonula. I apologize this picture is a bit deceptive, but I neglected to move my mixer until I began to hand stir the sprinkles.

Two things about cookie baking that I’ve learned over the years, is to always use a Silpat (silicone liner) on my baking sheet and I always use a cookie scoop to keep the cookies uniform in size. After the dough was scooped I rolled them in a very generous amount of powdered sugar.
Here they are ready to go into the oven.I baked mine for about 11 minutes (but actual time will depend on the size of your cookie and also the exact temp of your oven). Bake until they’re just barely golden brown on the bottom.
Cool on a wire cooling rack. I guess this is the third thing I always do when I bake cookies. Use a cooling rack. Pretty cute little cookies if you ask me!!

If you love cookies as much as the Cookie Monster does, please pin and don’t forget to share on Facebook!

Gooey Sprinkle Cookies

Author Joy in Every Season

Ingredients

1 8oz package cream cheese (softened to room temp)
1/2 cup butter softened to room temp
1 egg
1/4 tsp vanilla extract
1 box white cake mix
1/4 cup colored "jimmie" sprinkles have fun and mix & match those colors
1/2 cup powdered sugar

Instructions

In a medium bowl, cream together cream cheese and butter.
Mix in the egg and vanilla.
Add cake mix and mix until well blended.
Hand stir in colored sprinkles.
Use a cookie scoop (or roll dough into 1" balls). Roll each cookie dough ball in powdered sugar and place on lined cookie sheet (I use a silicone liner), but parchment is fine.
Baked in preheated 350* oven for 10-13 minutes, or until bottoms of cookies are light golden brown. Cool on wire racks.
Enjoy!!

Love cookies??

Frosted Sugar Cookies

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Cast Iron Skillet Cookie

Renee — Thu, 27 Oct 2016 23:00:32 +0000

If you’re anything like me, there is no such thing as too many cookies, or in the case of this Cast Iron Skillet Cookie, a cookie that is too big!!
This, my friends, is an entire batch of chocolate chip cookies! One big fat deep dish chocolate chip cookie! I decided to top my Cast Iron Skillet Cookie with a handful of mini M&M’s because…..why not? Who wouldn’t want some candy coated M&M’s along with lots and lots of chocolate chips!!

Sadly, I didn’t get the picture of how this giant Cast Iron Cookie should be served. I didn’t have anyone at home to help me dig in, but, imagine…

Take this warm baked cookie from the oven…..

now, top it with a couple of big scoops of vanilla ice cream….

then, set it in the middle of the dining table.

Now, hand everyone a fork and demand them to DIG IN!!

How fun would that be!!! I’m telling you, you’ll get major Mom points!! MAJOR POINTS!!

**remember that cast iron pans stay quite hot, so remind everyone to use caution when digging in (place a couple of dishtowels or pot holders for holding onto the pan if needed).

I’ve linked up this Cast Iron Skillet Cookie over at Southern Plate’s Meal Plan Monday!! Make sure and check it out!

I know you want to share this giant cookie, so how about sharing on your FB page or Pinning

Cast Iron Skillet Cookie

Author Joy in Every Season

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup 2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups 12-oz. pkg. Nestle Semi-Sweet Chocolate Chips
*optional top with 1/2-3/4 cup mini M&M's.

Instructions

Preheat oven to 375° F.
Prepare pan by lining the bottom with a piece of parchment paper and lightly spraying with baking cookie spray.
Combine flour, baking soda and salt in small bowl.
Using electric mixer, cream together butter, granulated sugar, brown sugar and vanilla extract.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Slowly (or by hand) stir in chocolate chips.
Spread dough into prepared cast iron skillet.
*optional, top with mini M&M's.
Bake at 375* for approx. 20 minutes (until lightly golden brown and set in middle).
Serve from pan topped with vanilla ice cream!

Cookies, cookies, cookies……

Pumpkin Spice Cookies

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Pumpkin Spice Cookies

Renee — Thu, 22 Sep 2016 07:57:35 +0000

Don’t you just love fall? The cooler weather, jeans & boots, scented candles, and Pumpkin Spice Cookies?? I am seriously in love with everything about it! I love summer, don’t get me wrong, but there is just something so warm and comforting about fall.

These Pumpkin Spice Cookies are very high on my fall “love list,” right up there with scented candles, lighting a fire in the evening, crock pot soups, and warm cozy sweaters. I even don’t mind that it gets dark early. After all, once it’s dark, it’s time to cozy up with a hot bowl of soup, enjoy a crackling fire, and of course, one or ~~two~~ more Pumpkin Spice Cookies!

Now you can certainly leave these cookies plain, but I honestly think that’s a bad idea. In fact, the recipe I first looked at didn’t even include chocolate chips. In my opinion, you can’t make these cookies without adding a big handful of dark chocolate chips and topping them with plenty of glaze! I suggest not making them if you plan on leaving them plain. Just don’t do it. Trust me on this!

Drizzle on plenty of glaze………until it starts dripping off the cookie. Then add a little more!

If you must leave out the chocolate chips, I’d suggest adding some chopped walnuts or pecans. Or better yet, chocolate chips and nuts!! And glaze!

Pumpkin Spice Cookies

Author Joy in Every Season

Ingredients

2 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
3 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup 1 stick real butter *softened
1 1/2 cup white sugar
1 cup canned pumpkin not pumpkin pie filling
1 egg
1 tsp vanilla extract
1 cup chocolate chips I used Hershey's Special Dark
For the glaze:
2 cups powdered sugar
3 TBSP milk
1 TBSP melted butter
1 tsp vanilla extract I used clear vanilla to keep my glaze white

Instructions

Preheat oven to 350*
Sift together flour, baking powder, baking soda, pumpkin pie seasoning, and salt. Set aside.
In large mixing bowl, cream together 1/2 cup softened butter and sugar.
Add pumpkin, egg, and tsp. vanilla. Mix until blended.
Slowly mix in flour mixture until just blended.
Stir in chocolate chips.
With either a cookie scoop or tablespoon, drop cookie dough onto silpat (or parchment) lined cookie sheet,
Bake for 15-20 minutes or until cookies just start to brown.
Transfer cookies onto baking cooling rack.
Glaze: In small bowl, whisk together powdered sugar, milk, melted butter, and vanilla until well mixed and smooth.
Transfer glaze into gallon size zip lock baggie. Cut off a very small corner and drizzle glaze back and forth across the top of cooled cookies. Let glaze set before stacking or storing cookies.
Enjoy!

Recipe adapted from All Recipes.

Looking for more desserts? You might also enjoy:

Potato Chip Cookies (my families favorite)!!

Brown Butter Salted Triple Chip Cookies

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Espresso Chocolate Chip Cookies

Renee — Fri, 26 Aug 2016 05:37:52 +0000

I think we can all agree that everyone loves a good Chocolate Chip Cookie! Chocolate Chip Cookies are as All-American as baseball and apple pie! Now take that delicious, but ordinary Chocolate Chip Cookie and add in a bit of espresso powder. Now you’ve really got yourself a Chocolate Chip Cookie. An Espresso Chocolate Chip Cookie to be exact, made with rich dark chocolate chips!

These are seriously delicious and not your plain ‘ole Chocolate Chip Cookie! The dark chocolate chips, which happened to be the chocolate chips that I had in my pantry, along with the espresso powder, seriously transform these into A COOKIE! Now get to mixing and make up a batch!

How excited would your little one be to be served these “cookies and milk” for their afternoon snack?!?

The little ones might get a tall glass of cold milk to go with theirs, but I enjoyed mine with an afternoon cup of fresh coffee!!

Espresso Chocolate Chip Cookies

Author Joy in Every Season

Ingredients

2 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup 2 sticks butter
3/4 cup granulated sugar
3/4 cup light brown sugar lightly packed
2-3 tsp espresso powder I used 3, but feel free to use a little less
1 tsp vanilla extract
2 eggs
2 cups Hershey's Special Dark Chocolate Chips

Instructions

Preheat oven to 375*
Stir together flour, baking soda, salt, and espresso powder. Set aside.
Cream together butter, granulated sugar, brown sugar, and vanilla until well mixed. Add eggs and cream until light and fluffy.
Slowly add in dry ingredients and mix until combined.
Stir in chocolate chips.
Line baking sheet with parchment or Silpat liner.
Scoop dough using a cookie scoop onto baking sheet and bake for 8-10 minutes or until lightly browned. Remove and cool on wire rack.

Recipe slightly adapted from bag of Hershey’s Special Dark Chocolate Chips.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Here’s a few delicious cookie recipes that you might want to add to your baking list this year:

Change up the colored sprinkles and enjoy these Gooey Sprinkle Cookies any time of year!

And of course, you have to make some Frosted Sugar Cookies!

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Almond Joy Magic Cookie Bars

Renee — Tue, 09 Aug 2016 03:00:28 +0000

It’s no secret that everyone has a recipe for Magic Cookie Bars. And, there are a lot of variations in the ingredients and flavors. I used a recipe that I’ve had for at least thirty years, but substituted almonds for the traditional walnuts. The combination of the chocolate, coconut, and almonds, was reminiscent of an Almond Joy Candy Bar. Almond Joy Magic Cookie Bars took the old classic and transformed it into my new favorite cookie bar.
To sum them up in one word, they were DELICIOUS! And did I mention how easy these Almond Joy Magic Cookie Bars are to make? There are six ingredients (staples in my pantry) and one pan. That’s it! The most complicated part, is combining the melted butter with the graham crackers to make your delicious bottom crust. And believe me when I say that my five year old granddaughter could do it. Don’t these look amazing?!?! I’ll never let a holiday go by without making these delicious Almond Joy Magic Cookie Bars!

Almond Joy Magic Cookie Bars

Author Joy in Every Season

Ingredients

1/2 cup real butter
1 1/2 cup Graham Cracker Crumbs
1 14 ounce can sweetened condensed milk NOT evaporated milk
1 6 ounce package semi sweet chocolate chips
1 1/3 cup flaked coconut
1 cup sliced almonds

Instructions

Preheat oven to 325*
Pour melted butter in the bottom of a 9x13 glass baking pan. Sprinkle graham cracker crumbs over melted butter. Mix together and press into pan (forming bottom crust)
Pour sweetened condensed milk over bottom crust.
Layer on chocolate chips, coconut, and almonds.
With back of spatula (or clean hands), gently press layers down firmly.
Bake 25-30 minutes or until lightly brown.
Cool before cutting.
Store loosely covered at room temperature.
Enjoy!

Craving cookies? You might also like:

Brown Butter Salted Triple Chip Cookies

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Peanut Butter M&M Cookies

Renee — Mon, 23 Nov 2015 15:00:18 +0000

Are you a thin & crisp cookie lover? Or maybe a thick & chewy cookie lover? Or, what about a big fat slightly crisp on the outside, soft in the middle kind of cookie lover? If you’re the latter, you need to give these Peanut Butter M&M Cookies a try!I borrowed this recipe from my food blogger friend Rosemary at An Italian in My Kitchen. I just couldn’t resist when I saw her Thick Chocolate Chip Cookies and also her Thick Peanut Butter Cookies. I told her that one of these days I’m going to make my way to Rome and come knocking on her door. We both agreed that we could sit and chat and eat together for days on end.

I decided on making Peanut Butter M&M Cookies since I happened to have plenty of “fall” M&Ms left in the house. Knowing that my husband isn’t a fan of peanut butter, made baking these all the better……….I didn’t have to share.

I foresee a batch made very soon with red & green M&Ms.

Thank you Rosemary for sharing your recipe with me!! And to all my readers, I’d love for you to go and visit An Italian in My Kitchen. Everything that she makes looks so absolutely amazing!!

Peanut Butter M&M Cookies

The original recipe said to bake for 20-25 minutes. My oven is old and a bit quirky and baked them for approx 18-20. Bake until edges just begin to brown.

Author Joy in Every Season

Ingredients

½ cup softened butter
1 cup sugar
1 egg beaten
1 teaspoon vanilla
1¾ cups flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup M&Ms or chocolate chips

Instructions

In a large bowl cream well together butter and sugar, add egg and beat until creamy, add vanilla.
In a medium bowl whisk together flour, baking soda and salt, then add M&Ms or chocolate chips.
To the large bowl add ⅓ at a time the flour mixture, mixing with a wooden spoon. Turn onto a lightly floured wooden board, knead gently until firm (with lightly floured hands), wrap in plastic wrap. Chill for 24 hours.
Pre-heat oven to 350°.
Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20-25 minutes. Let cool completely. Enjoy!

Cookies & Milk

Frosted Sugar Cookies

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Potato Chip Cookies

Renee — Wed, 11 Nov 2015 04:59:46 +0000

Potato Chips baked in a cookie sounds like such an odd combination. They’re a slightly salty, slightly crunchy, buttery, melt in your mouth cookie. After baking they’re dusted with powdered sugar, which makes them even more delicious! Who knew that a Potato Chip Cookie could be this delicious!!

I’d love to say that I came up with this crazy combination, but that’s not the case. My aunt was given this recipe from a little Tea House Restaurant that she loved to visit. She loved treating herself to a light lunch at the Country Court Tea Room, then top it off with a Potato Chip Cookie. I remember going there with her and also taking my middle daughter and a group of her girlfriends there after their 6th grade graduation. Those are both such sweet memories!

With only four other ingredients, the potato chips are a surprise mystery ingredient. The chips are coarsely crushed before being added to the cookie dough, and if you didn’t tell anyone, they’d be surprised to find out that these sweet little cookies contained potato chips.

As with many special treats, these are not low fat. In fact, I usually only make them at the holidays, because I eat way too many and it’s the only time of year when calories don’t count!!

Potato Chip Cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings doz

Author Joy in Every Season

Ingredients

1 lb. real butter room temp, softened
1 cup sugar
2 tsp real vanilla extract
3 1/2 cups all purpose flour
2 cups potato chips course crushed
Powdered sugar for sprinkling on baked cookies

Instructions

Preheat oven to 325*
To crush potato chips, I place them in a zip lock baggie and crush using a rolling pin (or the palm of my hand).
Add all ingredients (except powdered sugar) to large mixing bowl and mix together with your hands.
Once combined, form cookies into 1" balls.
Make a slight finger dent in each cookie.
Bake on an ungreased cookie sheet (I lined mine with a silpat) for 15-20 min. Edges will be just slightly golden brown.
Cool slightly, then transfer to wire cooling rack.
When completely cool, sprinkle with powdered sugar.

Please remember to share your favorite recipes on Facebook, and don’t forget to head over every week to Southern Plate and tell them “hi!” I’ve linked-up my Potato Chip Cookies to their Meal Plan Monday, check it out!

More amazing desserts . . . .

Espresso Chip Cookies

Lunch Lady Brownies