Category Archives: Cookies

Dark Chocolate Espresso Cookies

Posted on August 22, 2013 by Ruthanne

Dark chocolate cookies infused with espresso powder. Once you’ve had one you will be craving a plateful!!! They are really easy to make, and since they are a cut-out cookie they can be made in any shape you want. Aren’t the plain round ones so fun though???

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 36 medium cookies)

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

DIRECTIONS:

Cream together butter and sugar in a large mixing bowl.
Mix in eggs and then cocoa.
Place vanilla and Espresso Powder together in a small cup until coffee dissolves. Add this mixture to the batter and mix until completely incorporated.
Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
Wrap in plastic and chill for at least one hour.
Allow cookie dough to soften a little at room temperature
Preheat oven to 350F degrees.
Roll out cookie dough on floured counter.
Cut into desired shapes and place on a parchment-lined baking sheet.
Bake for 8 to 11 minutes until the edges are firm.
Gently slide parchment paper off of cookie sheet and onto a flat surface. Cool completely before removing cookies from paper.

You can serve these cookies plain, or with a little cocoa powder sprinkled on top, or you can ice them.

I iced these with royal icing that I added a little espresso powder to.

For my royal icing recipe and techniques, click here.

To get the tiny heart shape at the center I used a little melted chocolate. While the icing is still liquid, pipe a little circle just a bit above the center of the cookie. Use a tooth pick to pull down through the icing and the chocolate, making a heart. Allow the icing and chocolate to harden completely. Enjoy!!

My thoughts: These are SO GOOD!!!! I’m on a diet….and I wanted to eat them all….but I didn’t. I gave them away. sigh.

These are simple to make and probably the easiest cut-out cookie dough I’ve ever worked with. Not sticky or fussy at all! I adore anything with coffee in it, so I would add even more espresso powder next time. Make them to your taste by adjusting the amount you add. Paired with a cup of coffee, they are just…..perfect! Enjoy!!! ~r

A few other desserts that would go well with your coffee:

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Posted in Cookies and tagged baking, beautiful cookie, best cut out cookie recipe, chocolate, chocolate cookies, cocoa, cocoa powder, coffee, Cookie, cut out cookie, dessert, espresso, espresso powder, instant espresso, mocha, recipe, royal icing, royal icing recipe, sweets. Bookmark the permalink.

Red Velvet Cookies with Cream Cheese Icing

Posted on August 16, 2013 by Ruthanne

These rich red velvet cookies are covered in a smooth cream cheese icing. Add a glass of milk and you have the perfect dessert!

I like to experiment in the kitchen. Usually it takes a few tries before I get something exactly the way I like it (ok, sometimes more than a few tries!) These cookies were perfect the 1st time. They are just beautiful cake-like cookies right out of the oven, and they are sooo easy to make. They honestly could stand alone if you aren’t an icing fan. The cream cheese icing is incredibly yummy though….so if you are like me and want icing on everything you eat, be sure to try this one!

Here’s how to make these yummy cookies: (printable recipe)

INGREDIENTS: (makes 24 medium cookies)

Cookies:

1 cup brown sugar
1 stick (1/2 cup) of butter (softened)
1 egg (beaten)
1/2 cup evaporated milk
Red food coloring (to desired shade)
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 squares (1 oz. each) of unsweetened baking chocolate (melted)
1 teaspoon of vanilla

Icing:

4 oz (1/2 package) cream cheese (softened)
1/4 cup of butter (softened)
1/2 teaspoon vanilla
dash of salt
2 cups powdered sugar
1/2 cup white chocolate chips (melted)

DIRECTIONS:

Cookies:

Preheat oven to 375F degrees.
Cream together butter and brown sugar.
Add egg and blend well.
Put evaporated milk into a small bowl and stir in food color until a deep shade of red.
Add dry ingredients, alternating with the red evaporated milk. (I used a mixer at this point to fully incorporate the red)
After batter is well combined, add the vanilla and melted chocolate and blend on low speed until completely combined.
Cover cookie sheets with parchment paper and use a medium cookie scoop to spoon dough on sheets.
Bake at 375F degrees for 10 minutes.
Slide cookies off sheet with parchment paper and allow them to cool on paper completely.

Icing:

On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
Gradually add powdered sugar, beating until smooth.
Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
Add melted white chocolate to icing and beat on low until completely combined.
Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cookies.

My thoughts: These are easy and really so moist and flavorful. Perfect with a cold glass of milk or a cup of coffee! Hope you enjoy them! ~r

Other fun cookie ideas:

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Posted in Cookies and tagged baking, best red velvet, cake-like cookies, chocolate, cookies, Cream Cheese, cream cheese icing, dessert, easy cookies, frosting, Red velvet, red velvet cookies, vanilla icing. Bookmark the permalink.

S’mores Cookie Cups

Posted on July 12, 2013 by Ruthanne

These mini graham cracker cookie cups are overflowing with soft marshmallow and chocolate~ a perfect replica of the summertime favorite~ in cookie form!!

These little cookie cups were eaten up faster than any dessert I can remember. You simply can’t stop at one! I guess that’s because they are made with all the ingredients used in S’mores! The marshmallow stays soft, and the soft chocolate layer on the inside….? Oh my.

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 48 mini cups)

One tube of refrigerated sugar cookie dough
1 cup of finely crushed graham crackers
1/4 cup of heavy cream
1/2 cup semi-sweet chocolate chips
1 (13oz) jar of Jet-Puffed Marshmallow fluff
48 Hershey Kisses (unwrapped!)

DIRECTIONS:

Preheat oven to 350F degrees.
Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and using hands, combine crushed grahams with cookie dough until completely incorporated.
Evenly divide dough into mini muffin tins (I used a medium cookie scoop to do this and got about 48 cookies)
Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges.
Remove from oven and immediately press centers in using a mini tart shaper (or a wooden spoon~ although I highly recommend the tart shaper as it is a small and inexpensive tool that I love and use all the time!)
Allow cups to cool for 2-3 minutes and then gently run a small knife around the edges and pop the cup out of the tin. Allow cup to completely cool on counter.
Place all cups on a cookie sheet (preferably one with raised edges)
In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so).
Add chocolate chips, cover and allow them to sit for 5 minutes.
Stir melted chips with cream until smooth (turn heat back on if needed)
Place chocolate sauce in a zip-top bag, clip a corner and pipe chocolate evenly into each cup.

Fill a mug or small bowl with HOT water, and place a medium cookie scoop into it. Shake off excess water and scoop one scoop of marshmallow fluff into each cookie cup. Place scoop back in hot water as soon as the fluff starts to stick to the scoop.

Turn broiler on high and place entire cookiesheet full of cookies in the oven under the broiler. WATCH the cookies– in about 30 seconds the marshmallows will start to brown. Take the cookie cups out and immediately place a Hershey kiss on the top of each hot marshmallow top. Sprinkle with graham crumbs (and drizzle with a little white chocolate if you like).
Let these sit for about an hour. The bottom of the kiss will melt and attach to the marshmallow.
You can serve these warm, or at room temp.
Once they are cooled, you can store them in an airtight container for about a week.

My thoughts~ These cookie cups were a big hit. They really capture the flavor of a s’more and they aren’t very difficult to make. The marshmallow fluff was a little fussy, just because it is so sticky. I highly recommend it though- it was perfect biting into the gooey soft cream rather than an actual marshmallow. It captured that melted marshmallow feel. I *highly* recommend you use a cookie scoop for these. You can get a scoop almost anywhere these days, but if you can’t find one, try ordering one at Amazon. I hope you really enjoy making (and eating!) these yummy little treats!!! ~r

Other cookie cup recipes you might enjoy:

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Posted in Candy, Cookie Cups, Cookies and tagged baking, best smore recipe, best summer dessert, chocolate, chocolate ganache, chocolate layer, cookie cups, cookies, dessert, food, graham crackers, hershey kisses, jet puffed marshmallow, marshmallow fluff, melted chocolate, muffin tins, recipe, s'mores, S'mores desserts, sugar cookie dough, summer dessert, sweet chocolate chips, toasted marshmallow. Bookmark the permalink.

Oreo Pops~ a recipe revisited!

Posted on June 27, 2013 by Ruthanne

Day #4 of our celebration of past recipes. This week is going fast! Today’s recipe is the 4th most viewed recipe on the Easybaked site. It has had nearly 60,000 visits since it was published in February of 2012. Can you guess what it is????

These little treats are a favorite of mine. They have been remade as mummies and snowmen already- the decorating possibilities are just endless!

These have been the star attraction at birthdays, showers, picnics, retirement parties, and even as favors at weddings. They have been decorated in flowers and butterflies and school colors and even with Barney the Dinosaur! The end of July they will be featured in Women’s World Magazine (so be on the look-out and grab a copy!).

For the Fourth of July holiday I simply dipped them in red white and blue and decorated with drizzles and sprinkles. SO easy. I tied these up in little favor bags and they are all set to travel to all of my upcoming holiday parties and picnics! I just love things you can make ahead!

To see the original recipe and get directions for how to insert the stick and dip these, click here.

To print a copy of the recipe and directions, click here.

Don’t miss our very last recipe remake tomorrow morning~ you’re going to love it!!!

Want to know what our other most-visited recipes are? Here’s what’s at the top of the list:

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Posted in Candy, Cookies and tagged chocolate, chocolate covered oreos, dessert, fourth of July, Holiday Oreo Pops, oreo cookies, oreo pops, Patriotic Oreo Pops, popsicle sticks, red white and blue, Wiltons candy Melts. Bookmark the permalink.

Flip Flop Cookies~ a Recipe Revisited!

Posted on June 25, 2013 by Ruthanne

I’m excited to be back for day #2 of our walk down memory lane! Today’s treat just had to make the list of fun and colorful recipes to revisit. It’s not only fun and colorful, but the perfect summer treat…

This recipe was originally published during my first summer of blogging, on June 11, 2011. It is particularly memorable for me because it was my first photo published on Foodgawker. If you even knew how hard I was trying at the time to get a photo accepted on that site….oh my. I’m very competitive and I had about 60 photos rejected before this one. I was jumping up and down for joy! I took this photo at my friends Tom and Tina’s house at the lake. I knew the lighting was perfect that day and I pulled my little point and shoot out to snap some photos. Tom suggested I try his higher-end camera and Tina popped that pretty orange flower in the background and I learned two things: 1.Staging food is a must in photography and 2. I needed a better camera.

Since that date I’ve had 55 photos accepted on Foodgawker and SO many rejected. It has been so good for me to have outside judgement on my photography though. It is making me better. Will today’s photo be accepted? I think not. I’m not happy with the exposure in any of the pictures, but we will see!

These are white chocolate dipped Nutter Butter cookies (in case you were wondering!) Originally dipped in rainbow colors, these are dipped in patriotic red, white and blue and garnished with a little star sprinkle. Serving them on brown sugar gives them a beach feel. These are a perfect summer treat and really easy to make.

To see the original recipe (along with photos showing how to dip them) click here.

To print the original recipe and instructions click here.

Enjoy! ~r

We dip lots of things into candy melts and chocolate here at easybaked. Here are a few of our favorite candy melt treats:

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Posted in Candy, Cookies and tagged baking, cookies, desserts, flip flop cookies, fourth of July, fun, Labor day, Memorial day, nutter butter cookies, Nutter Butters, rainbow colors, recipe, summer cookies, Wilton candy melts. Bookmark the permalink.

Lemonade Cookies…with a twist!

Posted on June 15, 2013 by Ruthanne

Chewy lemonade cookies made with bits of strawberry licorice…a fun treat that every kid (or kid at heart) in your life will love!

Months ago I received a baking challenge from an 8 year old boy named Zao. His mom Erika works with me and he asked her, “Do you think Ruthanne could make cookies with red licorice in them?” Well, of course we can!

Now, as a little warning to you: the bits of licorice are yummy, but they are very chewy and you end up eating licorice after the cookie is all gone in your mouth. Remember bubble gum ice cream? It’s a little like that sort of dilemma. The taste combination is wonderful though and if you can get past the consistency you will love these!

For those of you not-so-brave folks out there….the cookies are soooooo yummy without the licorice too! I made two batches– one with and one without the licorice. I loved both varieties (and it gave me an excuse to eat TWO cookies instead of one!)

Here’s how to make them: (printer- friendly recipe)

INGREDIENTS:

1 1/2 cups granulated sugar
1 cup butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
1 packet (0.23oz.) Kool Aid Lemonade
Yellow food coloring gel
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup of chopped Twizzler Strawberry Licorice. (I just chopped them into chocolate chip-size bits using a sharp knife)

DIRECTIONS:

Preheat oven to 350F degrees
Using a mixer, beat together butter and sugar until smooth and creamy.
Add egg and vanilla extract and mix until combined.
Add Lemonade powder and coloring gel (if needed) to create a nice yellow color. Mix well.
Blend in the dry ingredients, using clean hands to knead the dough together at the end.
Add chopped strawberry licorice bits at the very end and blend well (this step can be skipped if you aren’t feeling wild and crazy– you’ll just have yummy lemonade cookies!)
Roll rounded tablespoons of dough into balls and place on baking sheets that have been covered in parchment paper.
Bake for 8 to 10 minutes or until cookies are set.
Slide parchment paper (with the cookies still on top) onto a cool counter and allow cookies to cool right on paper.

My thoughts: With or without the strawberry bits, these are great cookies. I think they balance perfectly between sweet and tart. I was surprised at how many people loved the idea of putting licorice bits into cookies. I think they would be great with a strawberry or raspberry icing on top. Yum….! Enjoy!

Enjoying his cookies– thanks for the recipe idea Zeo!

You might also enjoy:

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Posted in Candy, Cookies and tagged baking, candy, cookies, cookies for kids, crazy cookie ideas, fun cookies, lemonade, lemonade cookies, recipe, red licorice, strawberry, strawberry lemonade cookies, strwaberry licorice, taste combination, Twizzler licorice, unique cookies. Bookmark the permalink.

Chocolate Fudge Cut-Out Cookies!!

Posted on May 24, 2013 by Ruthanne

The rich dark cocoa flavor of these cut-out cookies sets them apart as one of the yummiest cookies I’ve ever had!!

This weekend was a special treat — my good friend (and fellow baker/blogger) Megan came to visit me from Pennsylvania. We met in 2010 on a mission trip to Russia and we have been best of friends ever since.

Megan and her mom and sisters create the most beautiful and unique cakes I’ve ever seen, and they blog about life and caking on their blog Happily Ever Cakes. Megan has such great decorating ideas and she promised to share some of her recipes and techniques with me this weekend.

We spent hours in the kitchen (often accompanied with friends who wanted to help and learn too!) It was so much fun, and I’m so excited to share with you all the things I learned!!

Holding our personalized mug cupcakes–technique coming soon to Easybaked!
Such a fun weekend!

I wasn’t sure which project to tell you about first, so I decided to begin by dedicating this post to some truly yummy chocolate cut-out cookies.

Megan wanted to prove to me that royal icing isn’t always a tedious mess…. but honestly, royal icing is a tedious mess no matter what your technique or recipe (in my humble opinion!)

They are cute. Super super cute cookies. But 24 cookies took three of us about 3 hours….which means if I’d done them alone they would have taken me 9 hours….yeah.

So there are a lot of pictures because this will likely never happen again.

We even put some of them on lollipop sticks which was a really fun way to display them.

When Megan suggested a royal icing project I immediately thought of this great family recipe. I’d never made them as a cut-out cookie or attempted to bake them with sticks inserted, but I thought it would be worth experimenting with since they taste SO good. The verdict?? These dense chocolate cookies are easy to cut into shapes and worked great with or without lollipop sticks. The dark cookie really made all the fun colors in our frosting stand out too!

Ready for the recipe? (printer friendly recipe)

INGREDIENTS: (makes 24 large cookies)

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

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)
Wrap in plastic and chill for at least one hour.
Allow cookie dough to soften a little at room temperature
Roll out cookie dough on floured counter. If you are adding sticks, you will want to roll the cookies out thick (about 1/3″)
Cut into desired shapes and place on a parchment-lined baking sheet. Insert lollipop sticks, if desired, by gently pushing stick into cookie about 1- 1 1/2 inches. You will need to arrange cookies to fit with sticks on top of cookie sheet.
Bake for 8 to 11 minutes until the edges are firm.
Gently slide parchment paper off of cookie sheet and onto a flat surface. Cool completely before moving- this allows the cookie to “set” around the stick. Even when it is cooled, handle it with care. It takes a little time for the cookie to harden around the stick.
Frost as desired. A simple powdered sugar glaze will be delicious on these, or if you want to get fancy (and have a nice hard surface on your cookie) click here for Megan’s royal icing recipe and instructions for use.

Fun chocolate cookie cut-outs My thoughts: These cookies are SO yummy. I’m not usually a huge fan of cut-out cookies, but these are truly worth the effort of rolling out and cutting! I like them thick- even if you don’t add sticks to make them into pops. They are so much fun all set up in a vase~ what a perfect way to serve cookies at a party! You could wrap these in cello bags and tie them with cute ribbons too- a perfect favor for a wedding or shower! Hope you have fun with these treats!!! Enjoy!! ~r

Other fun cut-out cookies to try:

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Posted in Cookies and tagged baking, chocolate, chocolate cookies, chocolate cut-out cookies, cocoa, cookie pops, cut-out cookies, dark cocoa, fun cookies, icing gels, lollipop sticks, party favors, recipe, royal icing, sugar. Bookmark the permalink.

Alfajores (Peruvian Caramel Cookies)

Posted on May 3, 2013 by Ruthanne

These shortbread-like cookies are sandwiched around caramel and topped with chocolate and sugar…yum!

Machu Picchu!

I’m back! For those of you who follow the comings and goings of Easybaked you know that I spent about 10 days in Peru. It was a wonderful trip. I visited my childhood friend Deb in Lima and then the two of us toured Machu Picchu and spent a few days in the Amazon jungle. The foods were incredible, especially the fresh fruits! I will add some pictures of our trip at the end….

One of the treats we had in Peru was a cookie called an Alfajore. The cookie is very subtle- not too sweet- and very dense. It is served with a caramel filling called Manjarblanco. I had this filling in a variety of desserts and kept thinking that it tasted like Dulce de Leche. When I returned home and looked it up I found that it is Dulce de Leche- in a convenient little pouch and ready to eat.

Here is my version of this yummy cookie. If you like things that aren’t overwhelmingly sweet, this is your dessert!

INGREDIENTS:

Cookies (makes about 24 sandwich cookies)

1/2stick (2 oz) butter (softened)
1/4c. sugar
1 whole egg
1 egg yolk
1 tablespoon light corn syrup
2 teaspoons vanilla
a few drops of rum (optional)
2 1/2 c. flour
1/2 teaspoon baking soda

Dulce de Leche:

1 can (14 oz) sweetened condensed milk (or Manjarblanco if you live in an area that offers this!)

DIRECTIONS:

{If you can’t purchase ready-made manjarblanco (dulce de leche), you will need to make your own. Do this before making your cookies as it takes some time and will need to cool. My favorite method of making dulce de leche involves boiling cans of sweetened condensed milk, and I have detailed instructions if you click here.}

Preheat oven to 350F degrees.
Cream together sugar and butter.
Add eggs, corn syrup, vanilla and rum.
Add flour and baking soda last, and knead dough together with clean hands. (The dough will be dry- a little like play-dough in consistency. You can add a little water to soften it up if necessary.)
Roll dough out to about 1/8 inch thick and cut using a 1 1/2 inch or 2 inch cookie cutter.
Place on an un-greased cookie sheet and bake for 8-10 minutes until just turning brown on top.
Remove from cookie sheet and cool on a rack.
Spread cookies with cooled caramel and sprinkle with powdered sugar/ drizzle with a little chocolate if you like.

My thoughts: I love international recipes. One of my favorite parts of travel is trying new foods and hearing stories about how those foods fit in with the lives of the people I meet. These cookies are really good, and available all over in Peru. I hope you enjoy them as much as I did!!!

A few glimpses at Peru…such a beautiful country full of kind and beautiful people!

Sunrise at Machu Picchu

Stairs up Wayana Picchu

Beautiful Machu Picchu!!!

Amazon Village

Piranha fishing!!

Jungle hike…baby ferns

Fresh watermelon in the market at Iquitos

Sloth cuddles 🙂

Anaconda!

Amazon sampler: Jungle pig, Cayman and Paiche (Arapayma)

Deb and I – we’ve been friends since we were two! Fun trip!!

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Posted in Cookies, Travel Recipes and tagged alfajores, amazon, baking, caramel, caramel cookies, chocolate, dessert, dulce de leche, machu picchu, peru, peruvian cookies, shortbread cookies. Bookmark the permalink.

Chocolate Chip Oatmeal Cookies

Posted on January 18, 2013 by Ruthanne

Everyone will love this classic oatmeal cookie (with chocolate instead of those yucky raisins!). It’s crisp on the edges and chewy in the middle-YUM!!! COOKIES!!!!!!!

My friend Laura kept telling me about a chocolate chip oatmeal cookie recipe from when she was a little girl. Her friend’s mom would make them and they are still one of Laura’s favorites.

Whenever a treat stays in someone’s mind from childhood you know it has to be a good one, so I asked for the recipe.

I texted Laura in the middle of the grocery store standing in front of the oatmeal (yes, I am one of those people…) She immediately scanned in the recipe and sent it to me, and here you have it….truly amazing oatmeal and chocolate cookies (Thank you Laura!!)

INGREDIENTS:

1 c. margarine
1 c. brown sugar (packed)
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
3/4 tsp. salt
3 cups uncooked old-fashioned oatmeal (plain, and not instant!)
2 cups of chocolate chips (I added all my leftover chips- some milk chocolate, some dark, some semisweet. The original recipe calls for only a cup. That is crazy. I think I added 2 (maybe 3!) You need at least three chips for every cookie bite in my opinion!)
1/2 c. nuts (If desired ~I didn’t add them)

DIRECTIONS:

Preheat oven to 375F degrees.
Line cookie sheet(s) with parchment paper – you don’t have to do this, but my cookies stuck a little bit to the sheets, so I did my next batch with paper and they slid right off.
Beat margarine and sugars together in a large mixing bowl until creamy.
Blend in eggs and vanilla
Add flour, soda and salt to cream mixture and beat well
Stir in oats, lots of chocolate and nuts (if desired)
Mix until well combined. I just used my hands at this point as it was such a stiff dough and I wanted to fully incorporate the two million chocolate chips I added.
Drop by about one tablespoon of dough (I used a Medium Cookie Scoop and it was a lifesaver!) onto parchment lined cookie sheets and bake at 375F for 10-14 minutes. Remove from cookie sheets while warm and cool completely on parchment paper or a wire rack.

My thoughts: These were really good cookies. You’ll notice a few differences in my recipe and the original.

I used margarine, not butter. I generally prefer butter in baking, but cookies are one exception. I nearly always use margarine as butter seems to make the cookies “spread” more, giving you flat, crunchy cookies instead of thick, chewy ones.

I never “sift” ingredients. I know that makes some of you shudder in horror, but I just never do. I put my flour in and sprinkle the other ingredients on top and hope for the best. I blame my mom for this. She never taught me to sift 😉 In this recipe if it makes you feel better to sift, by all means do it!!

I did not double this recipe. It overflowed my biggest mixing bowl. The handwritten notes on this recipe recommend making a double batch and freezing. I can only assume she mixed the batch up in her bathtub, as it would be a tremendous amount of cookie dough. I do NOT recommend doubling this. I did freeze some and I thought they were ok- a little dry. I’d stick with making them fresh, and in a reasonable amount.

I hope you enjoy these cookies as much as all of us here did! Happy baking!!! ~r

Want to try more cookie recipes from Easybaked? We have a lot of them! Click on an image to be taken to the recipe:

Chocolate chip cookies!!!

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Posted in Cookies and tagged baking, chewy cookies, chocolate, chocolate chip oatmeal cookie, chocolate chip oatmeal cookie recipe, chocolate chips, cookies, dark chocolate, dessert, food, milk chocolate, nuts, oatmeal cookie recipe, oatmeal oatmeal cookies, semi-sweet chocolate. Bookmark the permalink.

Oreo Snowman Pops!

Posted on November 30, 2012 by Ruthanne

These cute little snowmen are easy to put together and make cute stocking stuffers or party favors!

What could be better than an Oreo cookie?? An Oreo cookie dipped in white chocolate and decorated as a fun hat-wearing snowman!

These are really fun. If you’ve tried making Oreo pops already, these will be a breeze for you. If this is your 1st time, you will want to refer to my original Oreo pop recipe to see pictures of these steps. Click HERE to see the tutorial.

INGREDIENTS:

One package of Double Stuff Oreos
2 (12oz.) bags of Wilton White Candy Melts
24 Lollipop sticks
Small amounts of colored Wilton Candy Melts for eyes, nose and hats
24 M&Ms in colors that match your hat colors.
Fun ribbons to tie on as scarves

DIRECTIONS:

Carefully twist apart all of the Oreo cookies.
Using one of the pop sticks, make an indentation in the white filling of each cookie.
Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.
Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.
Melt small amounts (about 2 c. TOTAL) of Wilton candy melts in your hat colors.
Hold coated Oreo over bowl and gently spoon color over top edge of cookie at an angle to make a hat shape. Use spoon to shape this.
Tap cookie over bowl and slide bottom edge against edge of bowl to remove excess.
Gently place an M&M on the cookie- against the melted candy melts and wait a few seconds for it to stick.
Set pop back on parchment paper to harden.
Use a toothpick to add eyes and a nose with Wilton candy melts in black and orange. (If you want to color your white candy melts for these tiny bits of color you can use Wilton Icing Colors in them.)
Allow pops to harden completely and add a cute ribbon to the lollipop stick for a scarf.

You can put these into cute clear cello bags, tie them shut and give them as gifts or put them in a cute jar or basket as a Oreo Pop arrangement for your Holiday party!

The best part???? There’s an OREO inside!!