Tag Archives: cookies

Caramel Gelato with Gingerbread Spoons

Posted on September 19, 2014 by Ruthanne

This creamy frozen caramel dessert is perfect when it is eaten with a spicy gingerbread cookie spoon. Does dessert get much more fun than this?!?

This recipe has a story. I was flying home to Michigan for a wedding when I saw the most amazing dessert in one of those in-flight magazines. It was some sort of mousse with a COOKIE SPOON in it. I stared at it and thought….and wondered if spoon cookie cutters exist (they do), and I decided right then that I would make something caramel with gingerbread spoons.

Something caramel…..something sweet and rich. About a week later, I saw this post on Foodgawker and the words, “Three ingredients. No churn. No machine. No whipping cream. It’s magic.” swirled in my head. Sour cream, Sweetened condensed milk, Vanilla. No machine.

What if I added Dulce de Leche instead of the sweetened condensed milk? I had to try it. I felt like I was surely wasting a container of sour cream when I mixed this up….but then…. creamy, cold caramel deliciousness. It is magic. You need to try this!

Here’s how: (printable recipe)

INGREDIENTS:

Caramel Gelato:

1 1/2 cups of sour cream (use full-fat)
1 can (13.4 oz.) of La Lechera Dulce de Leche (now….imagine coconut cream in this recipe….!)
1 teaspoon of vanilla extract

Cookie Spoons:

1 stick (1/2 cup) butter, softened
1/2 cup sugar
1 egg
1/2 cup dark molasses
1 tablespoon vinegar
2 1/2 cups of all-purpose flour
3/4 teaspoon of baking soda
1/4 teaspoon salt
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves

DIRECTIONS:

Caramel Gelato:

Mix all ingredients together well, spread into a freezer safe bowl and cover tightly.
Freeze overnight.
Allow gelato to warm a little before serving.

Gingerbread Cookie Spoons:

Cream together butter and sugar.
Beat in egg, molasses and vinegar.
Blend in sifted dry ingredients.
Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into spoon shapes, using a cookie cutter, and place on greased cookie sheets.
Bake at 375 degrees for about 10 minutes. Check often- take out when cookies have risen and are easily removed from sheet.

My thoughts: This caramel desert is unbelievably creamy and rich. I pictured 2 scoops in my photos, but I would serve just one. It is almost like frozen custard- so heavy and rich. The caramel flavor is amazing though! Amazing. The cookies are so delicious with the caramel. They are hard to actually use as spoons until the frozen caramel warms a bit. I love this flavor combination! I hope you get a chance to try it! Enjoy!!! ~r

Other fun chilled desserts you might enjoy:

16 Comments

Posted in Cookies, Frozen desserts and tagged baking, caramel, caramel gelato, cookie spoons, cookies, fall, frozen custard, frozen desserts, fun, gelato, gingerbread cookies, ice cream, idea, party, spoons. Bookmark the permalink.

Chocolate Football Cookies!

Posted on September 1, 2014 by Ruthanne

These soft and chewy chocolate cut-out cookies make the perfect little footballs! Are you ready for the season to start? Kick it off with these adorable treats!

NFL football starts this week with a Thursday night game against the Packers (GO PACK GO!!!!!!) and Seattle. Let the season of fun tailgating and snacking begin!!!

These are seriously the yummiest chocolate cookies ever, and the PERFECT, not-sticky, dough for cookie cutters. I’ve used this recipe SO many times here on easybaked. When I thought about making football cookies I automatically defaulted to this wonderful family recipe. I promise, you will love it!!!

Here’s how they are made: (printable recipe)

INGREDIENTS:

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)
Roll out cookie dough on floured counter. I roll mine thick, so I get nice and chewy cookies.
Cut into football shapes using a football cookie cutter and place on a parchment-lined baking sheet. Leave a little room for the cookies to spread.
Bake for 10 to 14 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”.
Frost as desired. I used royal icing in a zip-top bag with a corner clipped off to decorate these. You can click here for my royal icing recipe and instructions for use. You could also use regular icing or even melted white chocolate.
Allow icing to harden up before stacking.

My thoughts: These are so cute, and so yummy that I kept wandering by the table just took look at them while they hardened up. I couldn’t help but smile every time….and eat one. Which was bad, because I’ve eaten too much fry bread here on the Navajo Nation and I need to diet! They are irresistibly good…so I quickly have given them all away! Happy football season everyone!!! Bring on the fun!!!!! ~r

Other desserts that use this cookie recipe:

17 Comments

Posted in Cookies and tagged baking, chocoate, chocolate, cocoa, cookie cutters, cookies, cut-out cookies, dessert, football, fun, Green Bay Packers, idea, NFL, party, sports, tailgate. Bookmark the permalink.

Oreo Flower Pops!

Posted on August 29, 2014 by Ruthanne

These cheery little Oreo Pops are sure to brighten anyone’s day, and they are SO easy to put together!

I know…another Oreo Pop!!! I can’t stop sharing them with you– they are just so fun! I have another one in the works for a few weeks from now too! I’m in love with these fun little treats!

If you’ve been a fan of Easybaked for any time at all, you have seen (and maybe tried!) lots of these little bits of happiness on a stick, but if you are new here, let me share with you a pdf that will help you make the perfect Oreo Pop: How to make an Oreo Pop.

Here (once again!) is the recipe: (printable version)

INGREDIENTS:

One box of Double Stuff Oreos
Two bags of Wilton’s candy melts in any colors you choose
M&Ms (I used the pastel kind- but any will work!)
Mini chewy Sweet Tarts (or any other small candy for the center of the flower)
24 lollipop sticks

DIRECTIONS:

Carefully twist apart all of the Oreo cookies
Using one of the lollipop 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 Candy Melts, 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 Candy Melts to harden (10 minutes or so), cementing the cookie back together with a stick inside.
Holding the stick, lower the entire Oreo into the bowl of melted Candy Melts, spooning it over the top and sides to cover it completely.
Allow the excess to drain off and gently place covered Oreo on a piece of parchment paper.
Before the Candy Melts harden, place M&Ms and Sweet Tarts on top in a flower pattern.
Allow Oreo Pop to harden completely
Cover in a treat bag and tie with a ribbon
Enjoy!!

My thoughts: These are easy to make, beautiful to share, and yummy to eat! Don’t they look cute in a bouquet? Fall is almost here, celebrate the last bits of summer with these cheery little treats! Enjoy! ~r

More fun recipes from easybaked:

5 Comments

Posted in Candy, Cookies and tagged candy, candy melts, chocolate, cookies, dessert, food, gift, idea, M&Ms, oreo, oreo pops, party, recipe, summer, sweet tarts, sweets, treat. Bookmark the permalink.

Fudge Stripe Cookie Cups

Posted on August 22, 2014 by Ruthanne

These dark chocolate cups have a surprise inside: a crunchy little fudge stripe cookie!

I just love those fudge stripe cookies. Even when I am trying to watch my calorie intake, I get the little 100 calorie packs as a treat. They are just soooo yummy! Those little mini cookies were the inspiration for these cookie cups. They fit perfectly inside, and make for a wonderful surprise when you bite into one!

So much fun! Best use of diet food EVER!

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

INGREDIENTS: (makes 44-48 mini cookie cups)

1 stick (1/2 cup) butter, softened
3/4 cup of granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup of unsweetened cocoa powder
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
One box of Keebler Mini Fudge Stripe cookies
One tub of vanilla frosting.
A little bit of melted chocolate to drizzle on top, if desired

DIRECTIONS:

Preheat oven to 350F degrees.
Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Bake at 350F degrees for 7 to 8 minutes and remove from oven.
Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
Place one mini Fudge Stripe Cookie to each cup
Spoon frosting into a small bowl and microwave for 20-30 seconds, until soft. Stir until smooth.
Spoon frosting into a sturdy zip-top bag and clip a corner off. Pipe frosting over cookie to the top of each cup

Pipe chocolate stripes on top to decorate.
Allow frosting to firm up.
Enjoy!

My thoughts: These are SO easy to make and such cute little desserts. I’m addicted to desserts that surprise you when you bite into them- and these do just that! I hope you enjoy making and sharing these fun little treats! Enjoy!! ~r

Other cookie cup dessert recipes:

9 Comments

Posted in Cookie Cups, Cookies and tagged cookie cups, cookies, creative, dark chocolate, dessert, food, fudge, fudge stripe cookies, idea, mini dessert, party, recipe, sweets, unique, vanilla frosting. Bookmark the permalink.

Triple Chocolate Truffle Cups

Posted on July 11, 2014 by Ruthanne

Delicious dark chocolate cookie cups filled with melted milk chocolate and a white chocolate truffle. Yum.

I love little mini desserts. I used to work for a hospital and they would have a big, fancy Christmas party every year. My favorite part was all the adorable little desserts at the end. You can try like 8 of them for the calorie price of one big dessert!

This is an adorable (easy to make!) mini dessert. Perfect for showers, receptions, tea parties and any occasion that calls for a little bit of “fancy” dessert.

The cookie cups use my favorite chocolate cut-out cookie recipe (pressed into a cup!), melted chocolate and a Lindt White Chocolate Truffle. Quick, easy, and delicious!

Here’s the recipe: (printable version)

INGREDIENTS: (makes about 48 mini desserts)

1 stick (1/2 cup) butter, softened
3/4 cup of granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup of unsweetened cocoa powder
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 bag of Wilton’s milk chocolate Candy Melts (if you want to melt higher end chocolate for this, feel free!)
Approximately 48 Lindt White Chocolate Truffles (Walmart has them in large boxes of 60, for a reasonable price)

DIRECTIONS:

Preheat oven to 350F degrees.
Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Bake at 350F degrees for 7 to 8 minutes and remove from oven.
Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
Melt candy melts in a microwave safe bowl, in the microwave, in 30 second increments, stirring in between until melted and smooth.
Pour melted chocolate into a sturdy zip-top bag. Zip it closed and clip a corner off.
Unwrap all of your Lindt truffles.
Carefully pipe warm chocolate into each cookie cup, filling each one about half way.
Gently press a truffle into the center of each chocolate-filled cup, allowing the warm chocolate to squeeze up around the edges (yum!)
Drizzle any left-over chocolate over the tops of the mini-desserts and allow them to cool and harden completely.
Enjoy!!!

My thoughts: Well, you can see for yourself what happens when you bite into this little dessert. Pure deliciousness!!!! Those truffles are so good. Mine got a little melted before I cut one in half– but all that soft white chocolate….!!! They make this dessert a touch pricey- but they are SO worth the cost! If you want to make a smaller batch just cut the cookie recipe in half. I hope you get a chance to try these- I am filing this recipe away for the next time I need something little for favors or a mini dessert table. These are perfect for both! Enjoy!!!! ~r

Other mini desserts you might enjoy:

14 Comments

Posted in Candy, Cookie Cups, Cookies and tagged chocolate, cookie cups, cookies, creative dessert, dark chocolate, dessert, fancy dessert, food, Lindt truffles, milk chocolate, mini dessert, recipe, truffles, white chocolate. Bookmark the permalink.

American Flag Oreo Pops

Posted on June 27, 2014 by Ruthanne

Put a little red white and blue on your Oreos and celebrate the Fourth of July!

These are an easy treat that will make you (and everyone else) smile. Plus there’s an Oreo inside- perfect!

I’ve said it before, and I will say it again– I’m addicted to Oreo Pops. Most of you know that I’m living in Arizona for eight months with the Navajo. I love it here, and the Navajo people are incredibly gracious about sharing life with me and teaching me all about their culture and traditions. I had a hard time a couple of weeks ago though. A puppy that I recently took in became very ill and the vet diagnosed her with parvovirus, a deadly disease that can be prevented with puppy vaccinations. Most people here cannot afford to vaccinate (or spay and neuter) their dogs, so this puppy and all of her litter mates had to be put down.

Oreo…

So. Incredibly. Sad. My little puppy was named Oreo, for her adorable black and white Oreo markings.

One of my friends here suggested we sell things at a local flea market this week, and I decided to make 100 Oreo Pops in a variety of forms to make money to help spay and neuter Oreo’s parents, and to vaccinate other puppies in the area.

I made ALL SORTS of Oreo pops, and these were one of my “new” designs. I love how patriotic they are!

So, in honor of this wonderful, beautiful country that we all call home….Oreo Pops- in Red, White and Blue!!!

Here’s the recipe: (printable version)

INGREDIENTS:

One box of Double Stuff Oreos
One bag of Wilton’s candy melts in Red
One bag of Wilton’s candy melts in Blue
One jar of flower sprinkles (the white ones look like stars…?)
24 lollipop sticks

DIRECTIONS: (Need a visual? Click here.)

Carefully twist apart all of the Oreo cookies
Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
Melt the Red Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
Dip the end of one stick into the melted red 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 red chocolate to harden (10 minutes or so), cementing the cookie back together with a stick inside.
Holding the stick, lower the entire Oreo into the bowl of melted red chocolate, spooning it over the top and sides to cover it completely.
Allow the excess red chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden and cool completely
Melt Blue candy melts in the same manner that you melted the red.
Allow the candy melts to cool just a bit before dipping (so that it doesn’t melt the red candy underneath).
Spoon a bit of blue chocolate over just the top end of the Oreo. Tap to drain away excess blue chocolate and wipe back across a clean paper towel to remove any drips or splatter of blue.
Place on a clean piece of parchment paper to cool, and immediately place a few white “stars” on the blue.
Allow pop to harden completely.
Remove from paper and serve- or place in a small treat bag, tied with pretty ribbon.
Enjoy!

My thoughts: These are easy and fun to put together, and just so CUTE! Happy Fourth of July!!!!! ~r

Other fun (and very patriotic!) desserts to try here at Easybaked:

14 Comments

Posted in Candy, Cookies, Uncategorized and tagged american flag, baking, candy, cookies, dessert, fourth of July, fun dessert ideas, Labor day, Memorial day, oreo pops, Oreos, recipe, red white and blue dessert, sprinkles, Wiltons candy Melts. Bookmark the permalink.

Peanut Butter Cupcakes

Posted on January 24, 2014 by Ruthanne

Moist cupcakes filled with a creamy peanut butter cup and topped with peanut butter cream icing and a mini peanut butter cookie. This is a peanut butter lover’s dream come true!

I was determined to get mini peanut butter cups into the center of these cupcakes. I did some of them plain, and tossed some in flour 1^st and all of them sank to the bottom. Sad me. I think the only alternative is to either eat them on the bottom (still yummy!!) or invest in one of those fun little pans that hold candy in the middle. Have you seen them? Click here if you want to check them out. Now that I’m in the middle of the Navajo Nation, I seriously doubt I will be coming across one- lol! Maybe I will order one once I have an address to send it to!!

These happy little cupcakes use melted frosting on the tops—I’m addicted to melting frosting now!!! Make me stop!!!

Here’s the recipe (printable version)

INGREDIENTS:

One boxed yellow cake mix (plus water, oil and eggs to make according to directions)
24 Mini Reese peanut butter cups
1 tub of chocolate frosting
3 sticks (1 1/2 cups) butter (softened to room temperature)
1 cup of creamy peanut butter
3 cups powdered sugar
1 Tablespoon vanilla
24 mini Nutter Butter cookies for decoration

DIRECTIONS:

Preheat oven to 350F degrees.
Make cake mix according to box directions and divide equally into 24 cupcake liners placed in tins.
Place a mini peanut butter cup on the top of each cup full of batter

Bake according to box directions, remove from oven and cool completely.
Spoon tub of chocolate frosting into a microwave-safe bowl and microwave for about 30 seconds. Stir until well mixed.
Dip the top of each cupcake in the chocolate frosting and allow them to cool, and to harden a little.

Place remaining melted frosting in a small zip top bag and zip it closed.
To make peanut butter frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
Add powdered sugar and beat on low until combined and then on high until light and fluffy.
Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
Clip a corner off of the bag filled with the melted chocolate frosting and drizzle over the top of each cupcake.
Top with a mini Nutter Butter cookie.

My thoughts: YUM! These are perfect if you love peanut butter. I love the fudgy layer of melted frosting on the top– when I shared these with friends they all loved that part. You could dip cupcakes into all sorts of melted frostings– so many flavor possibilities!!!! FUN!!!! I hope you really enjoy these!!! ~r

6-13-14: Did you know, that this yummy recipe is available on adorable blank note cards? With a picture of the cupcakes on the front, the recipe on the back, and plenty of room inside for a message, these make the PERFECT gift. Why send just a card, when you can send the gift of a recipe instead?? Click here for more information and to order.

I usually give you other similar fun recipe to try on easybaked at this point, but my internet is so slow that I’m skipping it this week!! 🙂 The photo gallery is always a fun spot to shop for recipe ideas… since your internet is likely faster than mine this week, I will let you hunt for treasures on your own!!! Have a good one!!!!! ~r

28 Comments

Posted in Cupcakes and tagged baking, best, butter cream, cookies, cupcake, cupcakes, dessert, frosting, melted frosting, Nutter Butters, peanut butter, peanut butter cups, recipe, sweets. Bookmark the permalink.

Halloween Cookie Swirls!

Posted on October 23, 2013 by Ruthanne

These festive, fun cookies are made with refrigerated cookie dough, and are SO easy! A little chocolate on the bottom and you have not only cute cookies, but really yummy ones as well!!!!

I keep seeing these swirled cookies online and I decided I simply had to try them in halloween colors this year. They were a little time consuming, simply because you need to color your cookie dough and then blend the colors together. Not hard at all– but set aside a little prep time.

Want to see how to put these together? Here’s the recipe: (printable version)

INGREDIENTS:

1 tube refrigerated cookie dough (I used Pillsbury)
Gel food coloring in the colors you desire
1 bag of Wiltons dark chocolate candy melts.

DIRECTIONS:

Divide cookie dough into 4 equal parts and color each part using food color gels. (I recommend wearing food-prep gloves to save your hands from being colored along with the dough! Also, start with the lightest color 1st)
Starting with the lightest color, divide each part of dough into small balls (about the size of a small grape)
Take one ball of each color in your hand, and gently squeeze it into a 4-color ball.

Roll each ball out into a long strip and then gently coil it together into a cookie. Tuck end under cookie and gently place on parchment paper on a cookie sheet.

Bake at 350F degrees for time recommended on cookie dough tube.
Remove from oven by sliding parchment paper off cookie sheet and on to a flat surface.
Cool cookies completely
Melt Wiltons candy melts in 30 second increments in the microwave, stirring between until smooth.
Spoon a bit of melted chocolate on a clean piece of parchment paper- make it about the size of one cookie.
Gently press a cookie on top of the chocolate until you can see it around the edges.
Allow chocolate to cool and harden.
Peel away parchment paper and ENJOY your cute cookies!!!!

Halloween Swirl Cookies!!!
My thoughts: These were a fun Halloween baking project. I really enjoyed how each cookie looked so unique and I learned as I went how to swirl them most effectively (so that all the colors can be seen on top). I loved using the pre-made cookie dough, that saved a lot of time! I hope you get a chance to try these!!! Enjoy!! ~r

Other fun Halloween ideas from Easybaked:

5 Comments

Posted in Cookies and tagged baking, chocolate, cookie dough, cookie sheet, cookies, easy cookies, fall, food coloring, Halloween, holiday cookies, parchment paper, recipe, refrigerated cookie dough, sugar cookies, swirled cookies. Bookmark the permalink.

Candy Corn Peanut Bars

Posted on October 5, 2013 by Ruthanne

A chewy cookie crust topped with peanuts and sweet candy corn. So many fun fall flavors in one little bar cookie!

I confess. I hate candy corn. Everyone I know loved these cookie bars, but I had to make a little section of no-candy-corn just for me. This recipe is easily made with or without the candy corn. The candy makes it pretty though…and that counts for a lot!

Want to know how to make these easy little cookie bars?

Here you go (printable recipe)

INGREDIENTS: (makes about 24 bar cookies)

Crust:

1 boxed yellow cake mix
1/3 cup butter (melted)
1 egg

Topping:

3 cups mini marshmallows
1 (10 oz) package of peanut butter chips
2/3 cup light corn syrup
2 teaspoons vanilla
1/4 c. butter
2 cups Rice Krispies
2 cups salted, roasted peanuts
One bag of candy corn

DIRECTIONS:

Preheat oven to 350F degrees
In a mixing bowl, combine cake mix, 1/3 cup of melted butter and one egg. Mix well, kneading with clean hands at the end.
Carefully press crust into the bottom of a greased 9×13 pan. (I line mine with parchment paper)
Bake at 350F degrees for 12-14 minutes.
Carefully pour mini marshmallows over top of hot crust and place in oven for about 5 minutes (until marshmallows puff up)
Cool.
In a large saucepan, heat peanut butter chips, corn syrup, vanilla and 1/4 cup of butter until all chips are melted and smooth.
Add Rice Krispies and peanuts and combine well.
Working quickly, spoon topping over marshmallows and then press candy corn on top.
Chill before cutting and ENJOY!

My thoughts: I can’t believe it is already October. When I spotted candy corn at the store I did a double take. October….already? These are an easy and fun treat for all of your fall parties and events. Hope you love them!! ~r

Other fun fall recipes:

8 Comments

Posted in Bar cookies, Candy and tagged baking, bar cookies, cake mix, candy, Candy corn, cookies, desserts, easy dessert, fall, fall desserts, Halloween, marshmallows, mini- marshmallows, peanut butter, peanut butter chips, peanuts, 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