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Category Archives: Cookies

Maracas Oreo Pops!

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Celebrate Cinco de Mayo with these adorable maracas made with Oreos and candy sunflower seeds!

I love Mexico! I’ve been there on vacation, and I’ve been there many times to work alongside the people of a little town called Siete Ejidos in Sinaloa. I love the food, the beautiful people, the music, and the bright, fun colors that are everywhere! Seriously- why is it unacceptable to paint a house bright blue and orange in the States? (or at least in my neighborhood…)

These were such fun cookies to make because you can just go crazy with color and make any design you want! Use sprinkles or candy…I used chocolate covered sunflower seeds on mine, and I love how they turned out! They have that “bead” look you often see on maracas and other art in Mexico.

Here’s how we made these (printable recipe here)

(If you have never made Oreo Pops before, check out our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo pops)

  • One box of Double Stuff Oreos
  • 1/4 cup of Wilton’s Candy Melts in white.
  • Wilton’s Candy Melts in a variety of colors (you’ll need at least 3 bags of them)
  • One box of Dots Candy

DIRECTIONS:

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Press a lollipop stick through a Dots candy until about 1 inch of the stick is out of the other side (see photo below).
  • Dip end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).

  • Melt one color of Candy Melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Gently spoon color over bottom 1/4 of Oreo (see photos below).  I gently turned the stick so I could spoon color on the back too- then tap stick against side of bowl to drain excess. Set on parchment paper and allow this to harden up.
  • Melt second color of Candy Melts as above. Spoon color over the rest of the Oreo, tap stick against bowl to drain away excess, place on parchment paper, and gently place sunflower seeds in flower pattern in the center (or add sprinkles…or drizzle chocolate…). Allow this to harden.
  • Melt third color of Candy Melts and spoon over top 1/4. Tap stick against bowl to drain excess and set on parchment paper to harden.
  • Allow candy melts to harden completely, and then pipe line/dots on in any color (I used black).
  • ENJOY!

My thoughts: These are a delicious little way to celebrate Cinco de Mayo! Once they are hardened up, you can tie them into little individual cello bags and they will keep for weeks. I love make-ahead treats! 

Are you a recent arrival to the incredible fun of Oreo Pops?? They are one of our favorite things to make here on Easybaked- and we have them for every possible occasion! Here are a few to try: (click on photo to see recipe)

Or are you looking for great recipes for Cinco de Mayo?? We have those too! We love to celebrate this holiday here!!

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Gingerbread Easter Eggs

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Delicious gingerbread cookies drizzled with colored chocolate- who says you can only have these cookies at Christmas?!?

I love gingerbread. Goodness, it is probably my favorite cookie at Christmas. My go-to recipe is my grandma’s, and it is already shared on Easybaked (here)- but it is TOTALLY worth sharing again! I made these last week for a friend who requested gingerbread cookies, and I couldn’t resist decorating them up for Easter. They were so cute that I thought I’d share them with you! Once Easter has passed, cut these into flowers or butterflies for spring! So. Fun!

Here’s how we made them: (printable recipe here)

INGREDIENTS: (makes about 36 medium egg-shaped cookies)

  • 1 cup (2 sticks) of butter
  • 1 cup of sugar
  • 1 egg
  • 1 cup of dark molasses
  • 2 tablespoons of vinegar
  • 5 cups of all-purpose flour
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 2 teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cloves
  • Wilton’s candy melts in a variety of colors (just maybe 1/4 cup of each color)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is optional- I have found that the dough rolls out pretty well right away)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into egg shapes.
  • Place on cookie sheets covered in parchment paper.
  • Bake at 375 degrees for about 10 minutes.
  • Check often- take out when cookies have risen slightly. Slide parchment paper off cookie sheet onto counter with cookies on top. Cool.
  • Melt Candy Melts in individual bowls in the microwave in 30 second increments, stirring in between until melted and smooth. 
  • Spoon each color into a small zip-top bag and seal. 
  • Clip a tiny corner off, and pipe back and forth over each cookie, adding as many fun colored stripes as you wish!
  • Enjoy!

My thoughts: I love these cookies all year round. There is something fun about having the scent of gingerbread in the house during spring. New tradition I think!!!  😉 I hope you get a chance to try these! ~r

Other spring recipe ideas: (click on a photo to see the recipe)

 

 

Baby Chick Oreo Pops

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These adorable baby chicks are made with Oreos- a perfect treat for Easter baskets!

Have you seen the chocolate covered sunflower seeds yet??? Oh my goodness. I saw them for the 1st time at Trader Joe’s, and I’ve been on the hunt for new colors ever since! My latest find was at JoAnn fabrics- right at the checkout!

I’ve been experimenting with them on a variety of Oreo pops (coming soon!) and these were a part of those experiments!

Aren’t they cute???

Here is how we made them: (printable recipe here)

(If you have never made Oreo Pops before, refer to our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo Pops)

  • 1 package of Double Stuff Oreo cookies
  • 1/4 cup of Wilton’s candy melts in white
  • 2 bags of Wilton’s candy melts in yellow
  • 1/4 cup of Wilton’s candy melts in dark chocolate
  • Chocolate-covered sunflower seeds in yellow and orange

DIRECTIONS:

(If you want to simplify these- don’t add a stick. Just dip the Oreos using a fork, and skip the following steps for inserting a stick!)

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip one end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • Melt yellow candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Have parchment paper spread on your countertop and have your sunflower seeds ready. 
  • Dip an Oreo into the yellow melts, spooning melts over top and sides. Tap on edge of bowl to get rid of excess and slide bottom of Oreo along edge of bowl to remove drips.
  • Place on parchment paper and while melts are still soft, gently place seeds in place (use photos as a guide). I used a clean tweezers to place these and adjust them. You can add a few flower sprinkles too, if you want! Allow these to harden.
  • Melt chocolate candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Use a toothpick, wooden skewer, or food-grade paintbrush to add little eyes.

  • Allow these to harden completely. 
  • Wrap these up in little cello bags tied with Easter ribbon for a fun treat! These will keep (sealed up) for several weeks.

My thoughts: These are as fun to make as they are cute! Placing all those little seeds can take some time- and it might take you a couple tries to get the hang of it. I was pretty speedy by the end! 🙂 Make these with our fun Flower Oreo pops– or even just dip some in fun pastel colors and add Easter sprinkles. You’ll have loads of fun treats to share! Hope you get a chance to try these! Enjoy! ~r

Other recipes to try at Easter (click on a photo to see the recipe):

Boston Cream Cookie Cups

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boston-cream-cookie-cupsThese adorable cookie cups are filled with white chocolate pudding, and topped with rich chocolate and buttercream.

A perfect mini-dessert!

Let’s hear it for Boston Cream Pie! I’m not sure why they call it pie when it is so obviously cake… but that aside, it is wonderful! I love little bite-size mini desserts, and I’ve wanted to create a Boston cream pie one for some time. These turned out exactly like I wanted them to. Beautiful, bite-sized, and delicious! 🙂

boston cream cookie cups

Plus we use refrigerated cookie dough and instant pudding- so these are easy to make!

Here’s how we made these little guys (printable recipe here)

INGREDIENTS: (makes 48 cookie cups)

  • One tube of refrigerated sugar cookie dough
  • 1 box (3.3 oz.) of instant Jell-O brand white chocolate pudding (plus milk to make according to box)
  • 2 sticks of butter (divided)
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of powdered sugar
  • 1 teaspoon vanilla
  • Red Sixlets candy or sprinkles

DIRECTIONS:

  • Preheat oven to 350F degrees and liberally spray a mini muffin tin with cooking spray.
  • Roll cookie dough into 48 small balls (about 1 heaping teaspoon in size)
  • Place balls into mini muffin cups and bake for 8-10 minutes.
  • Use a tart shaper or a wooden spoon to press centers of baked cookie into a cup.

img_1651 img_1653

  • Cool just slightly and then run a small knife around edges to free cup from tin. Cool completely.
  • Make pudding according to box and place into a large zip-top bag. Clip a corner and pipe evenly into all 48 cups.
  • Melt 1 stick of butter and chocolate chips in a microwave in 30-second increments, stirring until smooth.
  • Spoon into a zip-top bag, clip a corner and pipe over top of pudding.

img_1666 img_1671

  • Allow chocolate to harden.
  • Place stick of butter, powdered sugar and vanilla into a mixing bowl and beat on high until light and fluffy.
  • Spoon into a small zip-top bag that has been fitted with a decorating tip, and pipe a dollop of icing on top of each cookie cup.
  • Top with a Sixlet candy and ENJOY!!!

boston-cream-cookies

My thoughts: These are so yummy. A little extra work to make them into little mini-desserts, but aren’t they cute??? I love the cookie flavor with the filling and chocolate- it adds a different taste than your usual Boston Cream Pie 🙂 One note: make these just a day or so before serving them, as the pudding tends to make the cookie cups a little soggy after sitting a few days. Hope you get a chance to try these! ~r

boston-cream-cookie-cups

Other fun mini-desserts here on Easybaked (click on a photo to see the recipe):

Sweet Lime TartsMini Pineapple Upside Down cakeCookie Dough CupcakesTriple Chocolate Truffle Cups

 

 

Chocolate Covered Coconut Cut-out Cookies

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coconut-cookie-cut-outsCrunchy bits of toasted coconut make these cut-out cookies one of my favorite cookie recipes ever!

I love coconut! It reminds me of sunshine and beaches and (for some weird reason) Easter. Well, it isn’t Easter yet, but you can practice up so you are ready next month!

Story time!!!!! Last Christmas I made shortbread cookies with really cute little Christmas chocolates on top. The mold I used was made by Silikomart in Italy, and I got them on Amazon. I loved that they were a thin mold- so they added a cute bit of chocolate to a cookie without being too much chocolate. I looked for other varieties and found these ADORABLE winter animal ones. Cute little foxes, and hedgehogs?? I had to find them!

fox cookies  hedgehog cookies

I found them on Ebay and ordered them- but they sent me the wrong ones…from Italy… and then told me afterward that they were out of stock.

Sigh.

The only other place I found these was on a website out of Poland- that only ships to Poland. But I have friends in Poland, and long story short, I just got these in the mail with a fun note and a Polish chocolate bar.

I’m telling you this so that you won’t think it is easy to get this particular mold. Silikomart has a lot of other molds on Amazon (they call these chocolate tags)- so hopefully you can find one you like and make similar cookies to these. Of course, if you live in Poland…or Italy…. 🙂

moose cookies beaver cookies

Here is how we made these: (printable recipe for the cookies here)

INGREDIENTS: (makes about 48 small cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 2 teaspoons of coconut flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 cups of shredded sweetened coconut (or one cup of toasted, chopped coconut)
  • 2 bags of Wilton Candy Melts in dark chocolate
  • Edible shimmer dust (if desired)

DIRECTIONS:

Start by making your chocolate tags.

  • Set mold on a small cookie sheet so it is easy to move.
  • Melt candy melts in a bowl in the microwave. Stir every 30 seconds until smooth.
  • Spoon melts into a zip-top bag. Clip a corner and squeeze chocolate out and into mold. Tap on counter to flatten out into mold and remove bubbles Photo of this here.
  • Place in freezer for about 5-10 minutes and then pop out of mold onto clean and cool surface.
  • Repeat 2 more times (so you have 48 pieces)
  • Use a food-grade paint brush to add a little edible color and shimmer to these (if desired!)

Then toast your coconut.

  • While you are waiting for these to harden, preheat oven to 350F degrees and spread 2 cups of coconut out in a baking dish.
  • Bake for about 10 minutes, stirring every 2-3 minutes and watching closely. Coconut toasts fast- so be careful not to burn it!
  • Cool coconut to room temperature and then place in a food chopper and chop it up fine. Set aside.

Finally, make your cookies.

  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and coconut flavoring and mix well.
  • Add all dry ingredients except coconut and mix until able to knead into a firm ball of dough.
  • Add coconut and knead it in.
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness (I made them fairly thick)
  • Cut into rectangles just a little bigger than the size of the molds you use on top and place on a parchment-paper covered baking sheet.
  • Bake at 350F degrees for 8-10 minutes and slide off the cookie sheet (leaving on parchment paper) to cool.
  • While the cookies are still warm, set a chocolate on top and then let them cool completely. The entire chocolate will get soft. It won’t lose it’s shape, but if you touch it before it hardens back up you will make a mess 🙂 
  • Allow cookies and chocolate to cool completely (a couple of hours)
  • Enjoy!

Coconut cut-out cookies

My thoughts: I love coconut, I love coconut and chocolate together, and I think these are simply the cutest little chocolate molds ever! Please Silikomart— sell more things in the US!!! Your stuff is SO fun!!! 🙂 I hope you get a chance to try these yummy little cookies out- I think you will love them!!!!  ~r

coconut-cut-out cookies

Plus, if you don’t want to bother with the molds, you can cut these cookies into any shape and just drizzle them with the candy melts! Less fuss…same amazing cookies. I totally did a few- just so you can see 🙂

Coconut cut-out cookies

Other favorite coconut recipes here: (click on a photo to see the recipe)

Creamy Coconut CheesecakeCoconut Cupcakes!!Coconut Brownie CupsChocolate coconut cookies

Rocky Road Cookies!

rocky-road-cookies

Rich fudge cookies covered in a pile of marshmallows, chocolate and almonds.

A perfect rocky road combination!

Confession: I’m not a fan of ice cream. I mean, it’s ok- but it isn’t like my favorite dessert. The rocky road combination of marshmallows, chocolate and almonds began in ice cream- back in the early 1900’s. It was actually the very 1st creative ice cream flavor- prior to its invention there was only vanilla, chocolate, and strawberry. Stop and imagine that for a minute. The world with no mint-chip ice cream…

So they invented this crazy new flavor, and then the Great Depression hit- and people didn’t have much money to buy ice cream. In a feat of marketing genius, it was given the name “Rocky Road” to relate to what people were going through and boost sales. It must have worked, because this flavor of ice cream has stood the test of time and is still filling the freezers of America.

rocky-road-cookies

Since ice cream isn’t my favorite dessert, I like to take these flavors and create other things with them instead! I made Rocky Road cupcakes a couple of years ago on Easybaked, and they are still one of my favorite recipes. Yum.

rocky-road-cookies

These are easy to make, and a perfectly rich, but not too sweet treat for any holiday or celebration. Or just for Mondays. Mondays always need good cookies.

Here is how we made them (printable recipe here)

INGREDIENTS: (makes about 24, 4-inch round cookies)

Cookie: 

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Toppings:

  • 1 bag of mini-marshmallows
  • 1 bag of Wiltons candy melts in dark cocoa
  • 1/4 bag of Wilton’s candy melts in white
  • 1 cup of sliced almonds
  • 1 cup of chocolate chips

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter.  
  • Cut into large circles (you want to have room for all those toppings!) and place on a parchment-lined baking sheet.  
  • Bake for 8 to 11 minutes until the edges are firm.
  • Slide parchment paper off cookie sheet with cookies on top. Allow them to cool on counter.
  • Melt dark cocoa candy melts in microwave in 30 second increments, stirring in between until smooth.
  • Spoon about a tablespoon of chocolate on the top of a cookie and spread to edges.
  • Immediately (before chocolate hardens) add marshmallows, almonds and chocolate chips. They all don’t have to touch the melted chocolate, and some can be loose on top.
  • Finish all cookies in the same manner.
  • Melt white candy melts in the microwave in 30 second increments, stirring in between until smooth.
  • Place candy melts into a small zip-top bag, clip a corner and drizzle white chocolate over the top of each cookie as shown.
  • Allow everything to harden up.
  • Store in an air-tight container for up to 5 days (the marshmallows get a little chewy past that point). Make sure to layer parchment paper between the layers of cookies when storing them.
  • Enjoy!

rocky-road-cookies

My thoughts: There is just something unbelievably good about marshmallows on a cookie. The chewy sweetness of those, the crunchy nuts, the soft chocolate cookie… I LOVE these! Sometimes the love of a dessert is as much about the textures as it is about the flavors- and this cookie wins in both categories!!!! I hope you get a chance to try these! Enjoy! ~r

Other favorites for the cookie jar: (click on a photo to see the recipe):

Gingerbread Cookies!German Chocolate CookieChocolate Chip Oatmeal CookiesChocolate Espresso Cookies!!!

 

Love Bug Oreo Pops!

love-bug-oreo-pops

Show a little love this Valentine’s Day with these Oreo Love Bugs!

Easy to make ahead and wrap up as gifts!

I just have to keep making Oreo Pops… there are so many possibilities and all of them are yummy and cute! I’ve pretty much failed at cake pops, but these? My favorite!

I made Lady Bugs Oreo Pops a couple of years ago, and when I was visiting Florida last month I was subjected to everyone’s horror stories about some awful little bug called a Love Bug. I guess people hate them down south, but when I heard “Love Bug” I immediately pictured these. Sweet little pink bugs with hearts and sprinkles!

love-bug-oreo-pops

Aren’t they fun? Cuteness overload….! These really aren’t hard to put together- especially if you’ve made Oreo Pops in the past. (If you haven’t ever made them, click here for a tutorial).

Here’s how we created these little love bugs! (printable recipe here)

INGREDIENTS: (makes 25-30 Oreo Pops)

  • 1 package of Oreo Double Stuff cookies
  • 1/2 bag of Wilton’s candy melts in white
  • 1 bag of Wilton’s candy melts in bright pink
  • 1/2 bag of Wilton’s candy melts in black
  • Heart-shaped sprinkles (I used these), pink/red jimmies or sugars
  • Candy eyes

DIRECTIONS: 

(If you want to simplify these- don’t add a stick. Just dip the Oreos using a fork, and skip the following steps for inserting a stick!)

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip one end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • Melt pink candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Have parchment paper spread on your countertop and have your sprinkles ready. 
  • Dip an Oreo into the pink melts, spooning melts over top and sides. Tap on edge of bowl to get rid of excess and slide bottom of Oreo along edge of bowl to remove drips.
  • Place on parchment paper and while melts are still soft, sprinkle with hearts and sugar or jimmies, leaving these OFF the top 1/3 of the cookie. Allow these to harden.

love-bug-oreo-pops

  • Melt black candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Spoon black melts over the top 1/4 of the cookie and then tap to remove excess and slide bottom across bowl edge to remove drips.
  • Set on parchment paper and place two eyes on top.
  • Once all heads and faces are done, spoon remaining black melts into a small zip-top bag. Clip a corner, and pipe a center line down the middle of the cookie as pictured. 
  • Allow Oreo pops to harden. Bag them up individually or store them in an air-tight container. 
  • Enjoy!!

love-bug-oreo-pops

My thoughts: One of the main reasons I love Oreo Pops is that you can make them ahead for events. I’m baking quite a few things for an orientation next week and these are DONE. Wrapped in cute bags, tied with cute ribbons and ready to go. Cross one thing off my list! I also made some of my personal favorite Valentine’s treats: Frog Prince Oreos. If you need hearts for the 14th, you have these Love Bugs. If you’ve kissed one too many Frogs this year… well. These other Oreos are for you:)

Frog Oreos!!

Happy Valentine’s Day !!!!

love-bug-oreo-pops

Other Valentine treats here on Easybaked (click on a photo to see the recipe):

Raspberry Truffle TartRaspberry Confetti KissesChocolate covered strawberry Cake roll!!Red velvet cookies with cream cheese icing!!

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