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Category Archives: Cookies

Fall Peanut Butter Crisps

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These beautiful fall cookies are special– not just because they are salty, sweet, crispy deliciousness– but because they use up your kids’ Halloween candy!!!!

So… Halloween is over, and you are likely in possession of more candy than you know what to do with. The chocolate will be gone in days, and then the name-brand candy will slowly get picked away at. But there are always those candies that sit in the bottom of the plastic pumpkin until Thanksgiving. For me, those candies were always Bit-o-Honey and the bright orange and black-wrapped “Peanut Butter Kisses“. These are a candy that only seems to make an appearance at Halloween. A combination of taffy and peanut butter, they just always seem to make the left-over candy list.

But not any more!!!  Go ahead, dig through all of that Halloween candy and pull these little guys out- they make the best filling for these beautiful cookies!

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You can also grab other candies to fill these cookies with- rolos, kisses, peppermint patties, mini snickers… all work in this recipe! I actually began making these crisp cookies with Rolos about 5 years ago at Christmas.

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Want the recipe? Here it is!! (printable version)

Ingredients: (makes 20 cookies)

  • 40 Ritz crackers
  • 20 Peanut Butter Kisses (or other small candy that melts at a low temperature)
  • 1 bag of Wilton’s dark chocolate candy melts
  • 1 chocolate transfer sheet (I used 12×16″, and I got mine here). 

Directions: 

  • Preheat oven to 350F degrees. 
  • Place 20 Ritz crackers on a cookie sheet, bottoms up. 
  • Unwrap all 20 peanut butter kisses, and set one on each Ritz cracker. 
  • Place cookie sheet in oven for about 4-5 minutes- check! Candy should be soft but not completely melted. 
  • Remove from oven, and place Ritz cracker, bottom side down, on top of candy and press to spread candy to edge.

 

  • Place entire tray in freezer to chill for a few minutes.
  • Melt chocolate candy melts in a bowl in the microwave for about 2-3 minutes, stirring once every 30 seconds, until completely melted and smooth.
  • Place parchment paper on a cookie sheet (that fits in your freezer!)
  • Cut chocolate transfer sheet into 20 squares.
  • Take a cookie, place it in the melted chocolate and cover it completely. Use a fork to pick it up and tap on the side of the bowl until all excess chocolate drips off the bottom. Slide bottom along edge of bowl, and using fork, slide onto parchment paper.
  • Immediately place chocolate transfer sheet square on top of the melted chocolate (you’ll need to put the rough side down- the smooth side up) and gently press it into contact with the entire top of the cookie. Repeat 20 times.
  • Place entire cookie sheet into the freezer for 5 minutes or so. As soon as you remove it, gently peel off the transfer sheet from each cookie- and enjoy!!!

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My thoughts: There are three things that I love about these cookies…

  1. They are EASY to make- they take almost no time but look so fancy!
  2. They are CHEAP to make- the Ritz crackers and peanut butter candies are really inexpensive (I got mine at the Dollar Store), the chocolate isn’t too costly, and the transfer sheet is like $4.40, but SO worth it! (you could use sprinkles instead, to cut the cost even more though!)
  3. They keep for a long time. Put these little guys in cello bags, tie them up, and use them to decorate your place settings at Thanksgiving! 

They also can use a variety of candies up- and you can decorate them so many fun ways! 

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Go – find your kids’ candy and re-purpose it into these beautiful, crunchy, deliciously salty but sweet treats!

Need other ideas for using up that Halloween candy? This is a project we have a few ideas for! Click on a photo to see the recipe.

 

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Peanut Butter Spider Cookies!

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These deliciously creepy little spider cookies are special…. because the peanut butter cookies they sit on only take THREE ingredients, and are the best peanut butter cookies I’ve ever tasted!

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I’ve seen these cute little guys pop up online, and I’ve wanted to make them with my favorite (super-easy!) peanut butter cookies for more than a few years. They are a cute addition to any Halloween party, delicious, and sooooo easy to make. Want to know how? Here you go: (printable recipe)

Ingredients: (makes about 24 cookies)

  • 2 cups peanut butter (creamy)
  • 2 cups granulated sugar
  • 2 eggs
  • 24 Lindt chocolates
  • 1 cup of Wilton candy melts in milk or dark chocolate
  • 48 candy eyes

Instructions:

  • Preheat oven to 350F degrees
  • Place peanut butter, sugar and eggs into a mixing bowl and stir until well combined.
  • Use a cookie scoop to place 2 inch balls onto a cookie sheet covered in parchment paper. 
  • Bake at 350F degrees for about 12 minutes (cookies will still be soft in the middle). 
  • Remove from oven and use a tart shaper or the rounded back of a measuring spoon to press a small round indentation into the center of the cookie (so the chocolate spider has a place to sit!).
  • Bake another 2-4 minutes and remove from oven. Slide parchment paper off cookie sheet with the cookies still on top and cool completely. 
  • Melt candy melts in the microwave in 30 second increments, stirring between. 
  • Use a toothpick to put a little melted chocolate on the back of your candy eyes and attach them to the Lindt chocolate. Allow these to harden. 
  • Place the rest of the melted chocolate into a zip-top bag. Seal it up and cut a small corner off. Squeeze the bag and pipe legs on the top of each cookie. 
  • Add a bit of chocolate in the center of each cookie and set a Lindt “spider body” on top. 
  • Allow all chocolate to harden and ENJOY!

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My thoughts: What’s not to like about these?!? A super-easy peanut butter cookie, plus chocolate? SO fun! Too busy for spiders? Just make the cookie part. You could have warm peanut butter cookies in like 20 minutes from RIGHT NOW. Aaaand…. go!

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Looking for other fun Halloween treats? Here are a few- just click the photo to see the recipe!

Epic Monster Cookies!

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Every once in awhile I run into a dessert that I simply HAVE to try making. These cookies are that dessert. Recently, my husband and I were invited to be a part of a good friend’s wedding in Georgia. At the rehearsal, the groom’s mom handed out little bags filled with these cookies… and the rest is history. I’ve had monster cookies before… but I’ve never had ones that tasted this good! Thick and full of oats- kind of like the oatmeal no-bake cookies… but better. Seriously– you need to try them!

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So I got the recipe from Debbie Howard, mom of my recently married friend Josh. It was a really old recipe in one of those church cookbooks where everyone submits recipes. It had alterations scribbled all over the recipe, so it took me three tries, but I finally perfected the recipe. You need to make these exactly as instructed though- or they won’t work as well- and believe me- when they work….? Epic. Cookies.

My biggest mistake was not refrigerating the dough before scooping them out- and they flattened into thin crispy puddles :/ You need to refrigerate- so give yourself at least 2 hours extra time for that. Otherwise, they are fairly easy cookies and worth every bit of effort!!  Want the recipe? Here you go! (printable recipe)

INGREDIENTS:

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 stick of butter (softened to room temperature)
  • 3 eggs
  • 1 ½ cups of extra crunchy peanut butter
  • ¾ tsp salt
  • 2 tsp baking soda
  • 5 cups oatmeal (old-fashioned kind- not instant!)
  • ½ cup M&Ms
  • ½ cup chocolate chips
  • ½ cup chopped pecans
  • 1 tsp vanilla

DIRECTIONS:

  • In a large bowl, beat butter and sugars together and add eggs and vanilla. Beat until smooth.
  • Add peanut butter and beat together until well combined.
  • In a separate large bowl, toss salt, baking soda, oats, pecans, M&Ms and chocolate chips together.
  • Add bowl of dry ingredients to wet and mix well.
  • Cover and refrigerate for about two hours (you must do this, or the cookies will spread thin and crunchy when baked). Dough should be just hard enough to still scoop, so test the time a bit, as refrigerators vary in temperature.
  • Preheat oven to 365F degrees.
  • Use a large cookie scoop or ice cream scoop to place cookie dough on a parchment paper- covered cookie sheet. Roll them smooth with your hands and then flatten them a little bit before baking. Leave room between cookies to allow them to spread a little. 
  • Bake at 365F degrees for 10-12 minutes. They should be just turning brown on top when you remove them. 
  • Slide cookies off sheet, still on parchment paper, and allow them to cool on counter- they will seem fragile until they cool and harden up.
  • Enjoy!

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My thoughts: Well, I already said this once, but these are really delicious cookies. They are thick and chewy and so peanut-buttery! Store them in an air-tight container and they keep for a long time (we are still eating ours a week later!) Enjoy! ~r

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We have other epic cookies here- click on a photo to see the recipe!

Dark Chocolate Almond Bites

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These little clusters of almond, coconut and dark chocolate will satisfy your sweet tooth without wrecking your diet!

I’ve been trying to eat healthier this year, and so far I’m doing really well (even with a baking blog!). My friend Laura and I walk each day and when we do we talk a lot about things we crave that could be made healthier. She was telling me that she craves chocolate so much that she takes a few dark chocolate chips and adds some almonds for a snack each night. I was in the process of making some coconut cut-out cookies and I had extra toasted coconut. We started brainstorming ways to make a cookie with relatively low calories and carbs. This is the result 🙂 They are delicious (!!) and as far as I can tell, they are about 85 calories each and 6 carbs. Which is perfect. Just perfect.

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They aren’t very pretty- but who needs pretty when you can have yummy and relatively healthy? 🙂

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

INGREDIENTS:

  • 1 cup of toasted coconut (buy it toasted, or toast your own…)
  • 1 cup of lightly salted, roasted almonds
  • 2 plain rice cakes
  • 1 cup of dark chocolate chips

DIRECTIONS:

  • Place toasted coconut and almonds in a food chopper and chop to small pieces. Place in a mixing bowl.
  • Crumble up the 2 rice cakes into very small pieces and add to bowl.
  • Melt chocolate chips, and pour them over the top of mixture. 
  • Stir until well-blended and then use a medium cookie scoop to spoon out evenly-sized cookies onto a parchment paper- covered cookie sheet. (My batch made 22, and calories and carbs were calculated accordingly.)
  • Place cookie sheet in refrigerator until cookies harden up. Enjoy! 

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My thoughts: These are really, really good. I bagged mine up in individual cello bags and tied them shut with a twist tie. That way, I wasn’t tempted to eat more than one at a time! These are a perfect “gotta have some chocolate” treat. Lots of protein from the nuts, healthy oils from the coconut, and a little bit of crunch from the rice cakes. Enjoy! ~r

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Other yummy (slightly less healthy!) cookie recipes here at Easybaked (click on a photo to see the recipe):

Seashell Oreo Pops!

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Turn your Oreos into a celebration at the beach! Sand Dollars, Sea Scallops and cute little fish. So much delicious fun!

 

There’s just something about the beach that makes my heart happy! Have you ever been to Sanibel Island in Florida? It’s right by Fort Meyers. Growing up, our family spent nearly every Thanksgiving at a little condo on the beach there. They have some of the best seashell hunting in North America. As a little girl, I had a shell identification book and a big pail, and I spent hours and hours combing the beach for shells. Sand dollars were one of my favorites!

This past spring, I used chocolate covered sunflower seeds in several projects, and thought about how much they remind me of the little centers of sand dollars. So I had to try! I also made some sea scallops using…wait for it… Wheat Thin crackers to make those little shell points (and they are a super yummy salty-sweet combo!) 🙂

 

Here is how we made these little Oreo pops:

Fish Oreo Pops are from an earlier recipe here on Easybaked. You can find them by clicking here.

These were featured in our cookbook for kids, Life Is Sweet: 12 Baking Devotions for Kids.

Sand Dollars:

Ingredients: (makes about 24 pops)

  • One package of Double Stuff Oreos
  • 2 (12 oz.) bags of Wiltons Candy Melts in white
  • Chocolate covered sunflower seeds (I used blue)
  • 24 Lollipop sticks
  • Small pearl decorating sprinkles
  • Small treat bags and ribbon, if you want to package them up to give away.

Directions: (Need a little visual help?  Click here.)

  • Carefully twist apart all Oreo cookies.  Do this slowly and gently- and expect that some will break. 
  • Melt about 1/4 cup white candy melts using a microwave-safe bowl in the microwave in 30 second increments, stirring between until completely melted and smooth.
  • Use a lollipop stick to make an indentation in the white filling of an Oreo.
  • Dip the end of the stick into the candy melts, spread a little on top of the white filling and then press the stick into the indentation.
  • Place the top of the Oreo back on and allow the candy melts to harden and cement the cookie back together with the stick inside. I like to stick these in the freezer to get nice and hard.
  • While you wait, melt your remaining white candy melts in the same manner as previously.
  • Once the cookies are firmly hardened back together, pick one up (using the stick) and dip it into the bowl of white candy melts. 
  • Spoon candy melts over the top and sides.
  • Gently lift the Oreo out of the candy melts, and tap the stick on the side of the bowl to allow the excess melts to drip off.
  • Slide the bottom of the Oreo against the edge of the bowl to remove excess candy melts.
  • Gently set the coated Oreo on clean parchment or wax paper.
  • Immediately, set the sunflower seeds as shown at the center of the cookie.
  • Place pearl sprinkles as shown, between sunflower seeds.
  • Serve as-is, or package up for giving away by sliding each cookie into a little treat bag and tying with a ribbon.

Scallops: 

Ingredients: (makes about 24 pops)

  • One package of Double Stuff Oreos
  • 3-4 (12 oz.) bags of Wiltons Candy Melts in various colors
  • A few wheat thin crackers
  • 24 Lollipop sticks
  • A toothpick to pull through colors and make design.
  • Small treat bags and ribbon, if you want to package them up to give away.

Directions: (Need a little visual help?  Click here.)

  • Carefully twist apart all Oreo cookies.  Do this slowly and gently- and expect that some will break. 
  • Melt about 1/4 cup candy melts (any color) using a microwave-safe bowl in the microwave in 30 second increments, stirring between until completely melted and smooth.
  • Use a lollipop stick to make an indentation in the white filling of an Oreo.
  • Dip the end of the stick into the candy melts, spread a little on top of the white filling and then press the stick into the indentation.
  • Set 1/2 of a Wheat thin cracker on top of candy melts at the top (so just the points poke out when the top is back on).

  

  • Place the top of the Oreo back on and allow the candy melts to harden and cement the cookie back together with the stick inside. I like to stick these in the freezer to get nice and hard.
  • While you wait, pick your “main color” and melt those candy melts in the same manner as previously.
  • Also melt smaller amounts of two to three other colors. Spoon these into zip top bags and seal them up. Wrap them in a warm towel to keep them melted and smooth.
  • Once the cookies are firmly hardened back together (about 10 minutes in a freezer), pick one up (using the stick) and dip it into the bowl of candy melts. 
  • Spoon candy melts over the top and sides.
  • Gently lift the Oreo out of the candy melts, and tap the stick on the side of the bowl to allow the excess melts to drip off.
  • Slide the bottom of the Oreo against the edge of the bowl to remove excess candy melts.
  • Gently set the coated Oreo on clean parchment or wax paper.
  • Immediately, clip a corner off a bag of colored candy melts and pipe a couple curved lines on top of Oreo. 
  • Repeat these lines with other colors and then place bags back inside warm towel. 
  • Use a toothpick to pull lines up from the bottom through these colors (see photos)

  

  • Sprinkle with a little gold sugar and add a candy pearl if you want.
  • Repeat this process with remaining Oreos. You may need to repeat the melting process for the  small bags of colors. If you need to do this, try making one of these colors your “main” color and decorating with the others!
  • Serve as-is, or package up for giving away by sliding each cookie into a little treat bag and tying with a ribbon.
  • ENJOY!

My thoughts: I experimented a little with the sand dollars. I had some butterscotch candy melts that I used with brown sunflower seeds- they are cute too- but I love the white ones best! I was really happy with how these turned out, and they really aren’t too difficult to put together- especially if you have made Oreo pops before. I hope you get a chance to try these for your next beach party! Happy summer to you!!!!  ~r

Other fun beach- themed ideas here at Easybaked (click on a photo to see a recipe):

Lemony Ginger Snap Cups

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Creamy lemon pie inside of a chewy gingersnap cookie cup! A perfect summer treat!

I am usually several week to months ahead in this blog. In January I am thinking about Easter, at Halloween I am baking Christmas cookies. But today- I am behind! Goodness, I’ve had such a busy spring and summer. I was 2 months ahead and now I’ve got nothing planned for the coming weeks. All that to say- I needed something SO easy and quick this week. These are a perfect recipe for easy and quick! 🙂

They don’t LOOK easy and quick- but 30 minutes, including baking time, is all you’ll need! Love it!

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

INGREDIENTS: 

  • One tube of refrigerated sugar cookie dough
  • About 3 cups of gingersnaps cookies (you’ll need 2 cups of them crushed)
  • One can of lemon pie filling
  • One container of Cool Whip (or make your own whipped cream if you prefer)

DIRECTIONS:

  • Preheat the oven to 350F degrees.
  • In a large mixing bowl, use clean hand to knead together 1 and 1/2 cups of cookie crumbs with the refrigerated cookie dough. 
  • Divide evenly into 12 muffin tins and press into bottom. 
  • Bake for 16- 20 minutes.
  • Use a tart shaper or a wooden spoon to press the centers in, forming a cookie cup (photo below is from an earlier cookie cup recipe, but shows how you should shape the cups. It is easier if you shape them in the tin and allow them to cool, which is not what the photo shows- sorry!).
  • Allow cup to cool completely and use a small knife to pop each cookie cup out of the tin.
  • Spoon or pipe lemon pie filling into each cookie cup.

  

  • Top with cool whip (I used a zip-top bag, fitted with a piping tip, to pipe mine on in swirls). 
  • Sprinkle remaining crumbs on tops. 
  • Keep  covered and refrigerated until serving. 
  • Enjoy!

My thoughts: Easy and delicious! The ginger snap crust is a perfect combination with that lemon filling! Delicious summer flavor combination. I hope you get a chance to try these!!  Enjoy! ~r

Other fun summer recipes on Easybaked (click on a photo to see the recipe):

Smoke Bomb Oreo Pops!

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These adorable smoke bomb Oreos will be the hit of your July 4th parties!

It’s hard to believe that July is just around the corner– but it is! I love summer, and making fun patriotic treats always reminds me of pool parties and days at the beach on Lake Michigan 🙂 I made smoke-bomb brownies last year, and they were such a hit that I decided to turn them into Oreo pops this year!

Cute, yummy and SO easy to make ahead and have ready for all your summer celebrations!

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

INGREDIENTS: (makes about 30 pops)

  • One package of Double Stuff Oreos
  • 2 bags of Wilton’s candy melts in red
  • 1/4 cup of Wilton’s candy melts in white
  • Twizzlers Pull-n-Peel licorice in red/white/blue (or licorice strings of another variety)
  • Large star sprinkles
  • Tiny star spinkles

DIRECTIONS:

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • 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).
  • While these chill, cut licorice strings into about 30 (1 inch) segments.
  • Melt red candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip the end of a licorice string into the red melts and then set flat against a large star sprinkle and allow this to harden- this will basically “glue” the star onto the end of the licorice. 
  • Gently dip chilled Oreo in red candy melts, using a spoon to cover all sides. Tap stick against side of bowl to drain excess. Set on parchment paper.
  • While candy melts are still soft, set end of licorice into the top of the Oreo and sprinkle with tiny stars.
  • Allow everything to harden up, and then slide each pop into a small cello bag and tie with ribbon (alternatively, store in an airtight container with parchment paper as layers between).
  • Enjoy!

My thoughts: These are easy little treats to make- and they have OREOS inside- so they are delicious too! (If you have never made Oreo Pops before, check out our tutorial here.) ENJOY!

Other fun and very patriotic desserts for your July: (click on photo to see recipe)

 

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