Coconut Cream Pie Cookie Cups

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining!So I just rejoined the dating scene.

I figured, I’m 25, I have no friends, and it’d be nice to talk to someone other than three uncommunicative canines every day. Also, I’m sure they’re probably tired of my singing off-key, awkward dancing and my fantasy scenarios that I have my own cooking show in which I channel my inner Pioneer Woman and talk to an imaginary camera as I’m baking.

Wait – did I just admit that out loud?

Anyway, when I first joined a free dating site back in 2014, I wasn’t even on there for 10 minutes when I started being bombarded with emails from prospective Romeos. But the guys were ultimately creepy, weird, not at all like they said they were on their profiles, dads, former convicts (not even kidding) and/or oddly unavailable for being on a dating site, so I finally tossed in my white flag and quit that. I was coming to terms with the crazy dog lady character I would soon become. I even adopted another dog! I was born ready for that role.

But some time has passed and I still haven’t run into my soul mate serendipitously, so I figured I’d try again but this time, with a paid site. I figured guys would probably be more serious when they had to fork over some money, and they’d be more likely to write meaningful messages other than “hey wut up?”

I’ve been on the paid site for a week and I haven’t received nary a message. NONE. I checked to make sure I didn’t say anything incriminating in my bio, and I double checked to make sure my pictures were flattering and not the scary face-swaps I do with babies printed on diaper boxes. Don’t judge me.

I’ve messaged at least one new guy a day and haven’t even seen courtesy responses from that… and I promise I didn’t even mention anything obscene or morbid, either. I’m saving all my good material for the first date.

So yeah, it’s not looking good so far and honestly, I’m not too worried about it. When Mr. Right decides to rear his little head, things will blossom magically like I’m in a Drew Barrymore movie. Assuming Mr. Right is not dead. And likes hearing random facts, like how hippo milk is pink. And doesn’t mind a girl with a gaggle of dogs. Yes, I know ‘gaggle’ isn’t the appropriate term; it’s ‘pack.’ FYI. I’ll stop.

Anywho, let’s talk about something successful, shall we? How about these Coconut Cream Pie Cookie Cups? They are fantastic and SO easy. I know that I claim most things on my site are easy, and they are! – but these are truly WAY simple.

In fact, no one has to know that the cookie cups are refrigerated sugar cookie dough. Or that there’s instant pudding in the filling. Your secret is safe with me!

Basically, these are poppable, bite-sized sugar cookie cups that are baked until golden, cooled, and then stuffed with a light and fluffy coconut cream pie filling. I finished them off with a handsome little dollop of fresh whipped cream and a sprinkling of toasted coconut to really drive that coconut flavor home.

Beware, as these are addicting! Don’t say I didn’t warn you 🙂

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining!

5.0 from 1 reviews
Coconut Cream Pie Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Coconut Cream Pie Cookie Cups are so simple to whip up, are such an easy, impressive dessert and taste just like coconut cream pie but without the hassle!
Ingredients
  • 1 (24 count) pkg refrigerated sugar cookie dough, at room temperature
  • 1 (3.4 oz) box instant coconut cream pudding mix
  • 1 & ½ cups heavy whipping cream, divided
  • 4 Tbsp sugar
  • About ½ cup toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin tin with cooking spray. Place one portioned ball of dough into each muffin cavity and, using your fingers, gently press it down into the cavity.
  2. Bake for approx. 12-15 minutes or until the edges are light golden brown and the centers look set. Remove from the oven and immediately make an indent in the center of the cookie cup using a wooden spoon handle, careful not to puncture all the way through the cup's bottom. Cool in the pan for about 10-15 minutes before gently popping out with a butter knife. Cool completely on a wire rack.
  3. In the bowl of a stand mixer with the whisk attachment, whip 1 cup of the heavy whipping cream on HIGH speed until soft peaks form. Sprinkle in the instant dry coconut pudding mix and continue whipping on HIGH speed until stiff peaks form. Spoon the filling into a piping bag, seal out the air, and snip off the tip.
  4. Pipe heaping Tablespoonfuls of the filling into the cookie cups, filling to the top. You may have some extra filling left over, but I suggest eating it with a spoon! Set aside.
  5. Wipe out the mixer bowl and whip the remaining ½ cup whipping cream and the sugar together on HIGH speed until stiff peaks form. Transfer whipped cream into a piping bag and pipe a little dollop of whipped cream onto each pie. Sprinkle with toasted coconut. Store leftover cookie cups in the fridge, covered, up to 2 days.
  6. TO EASILY TOAST COCONUT, place coconut in a single layer on a foil-lined baking sheet or pan. Bake in a 300 degree F oven for about 5 minutes. Stir, then heat for another 5 minutes. Stir once more, and heat for another 3-5 minutes or until toasted and fragrant.

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining!Light, bite-sized cups of heaven! You’ll love this easy recipe!

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining! Have a super sweet day!

xo, Hayley

 

 

The Best Ultimate Chocolate Chip Cookies

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! Once upon a time, a long time ago, there was a girl.

This girl had an aversion to sandals, loved wearing colorful eye shadow and dressed like Penelope Garcia meets a ballerina on the regular.

This girl taught herself everything she needed to know about cooking and baking. In fact, she knew how to sear the perfect chicken breast, season things expertly… even roast a Thanksgiving turkey to golden perfection.

But there was one thing she couldn’t do. Okay, two. Okay, three. One: she could not touch her tongue to her elbow to save her life. But I suppose that’s almost entirely irrelevant because I don’t think there’s ever been a situation in the history of the world where someone’s life depended on whether or not their tongue could touch their elbow, and if there was an incident like this I absolutely need to know about it, but I digress. Two: she could not bake a potato for crap. Every potato that emerged from her oven and/or microwave was as hard as a, well, potato. Her family would chisel into the practically-raw root vegetable with no less than a pound of salt and butter on it to mask the fact that they were practically eating undone potato and then gently say, “it’s good! Just a little underdone” as they crunched into the brown blob.

And three: she couldn’t make a perfect chocolate chip cookie. It’s true. Every recipe she made, her cookies turned out like flat flying saucers, all too crispy and flavorless with nothing remotely soft, chewy or gooey about them. This plagued the young girl because she loved sweets and one of her family’s most requested desserts were cookies.

Spoiler alert: that girl was me. But I’m sure you all figured that out because you are all, I’m assuming, very educated people and because I am a terrible mystery writer.

ANYWAY.

For the longest time, I just couldn’t nail a perfect chocolate chip cookie recipe. And then after lots of trial and errors, I found it. I’ve posted the recipe twice before on my site, but I won’t bother linking to them because the pictures are old and crummy and because THIS is truly THE recipe you need.

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! First, a few takeaways before you make them. Yes, you have to read this.

  1. Please use real butter for this. I know margarine is like, .80 cents a pound. I know a lot of you folks like margarine because Fabio was once a margarine-product’s spokesperson. I get it, Fabio was once hot. But PLEASE, do not use margarine. Use only real butter. Personally, I recommend a butter like Land O’ Lakes European Style Butter, which has a higher butter-fat content and has such an amazing creaminess that regular ol’ sticks lack. Splurge for the good stuff – I urge you!
  2. Next up: instant espresso powder. I promise y’all won’t notice it in the recipe at all. It’s simply there to enhance and deepen the chocolate flavor. One teaspoon is all you need and trust me, it’s phenomenal in this recipe.
  3. Good quality chocolate chips. I get it – the store-brand is cheap. I use the store brand all the time because I am a broke person and splurging on fancily-pronounced name brand chocolate chips cramps my style. BUT, for this recipe I did splurge and used Guittard chocolate – both dark chocolate chips and semi-sweet chocolate chips. The mixture of chocolate chips is decadent and rich – the dark chocolate really deepens everything and the semi-sweet of course, is a classic. You really can tell the difference when you use a higher quality chocolate, so please – indulge yourself!

And that’s it! Three easy tips – promise! Oh, and one more thing… these cookies are a whopping 2 ounces each. The standard cookie dough scoop is only 1 Tablespoon which is about 1/2 ounce. This scoop is huge! Of course, use what you have or double up so each cookie is about two stacked Tablespoons of dough. Like this:

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! And whatever you do, MAKE THEM. Treat yo’self!

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect!

5.0 from 1 reviews
The Best Ultimate Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Ultimate Chocolate Chip Cookies are FABULOUS. Soft, chewy, supremely chocolaty and bursting with buttery goodness. This recipe is a guaranteed success!
Ingredients
  • ¾ cup butter, softened to room temperature
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 2 cups all-purpose flour
  • ¾ cup semi-sweet chocolate chips (splurge for the good stuff - I like Guittard)
  • ½ cup dark chocolate chips
Instructions
  1. In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute. Add in the egg and egg yolk, plus the vanilla and beat to combine. Add in the espresso powder, soda, cornstarch, salt and flour and beat until a soft dough forms. Fold in the chocolate chips.
  2. Chill the mixture covered in the fridge for at LEAST 2 hours, up to 3 days long. Chilling is mandatory and prevents spreading the cookie dough.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Drop rounded Tablespoonfuls of dough onto the baking sheets about 2" apart. I used a 2-ounce cookie scoop, but if you don't have one, simply use a ¼ cup measuring cup and stack the cookie dough higher rather than wider so when it spreads, it stays puffy in the middle.
  4. Bake for approx. 9-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly soft in the center - they will continue to cool as they bake. Do not over-bake! Cool completely on the cookie sheets before serving.

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! Soft, chewy, supremely chocolaty and bursting with buttery flavor, this recipe is a real winner you’ll love forever!

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! Have a super sweet day!

xo, Hayley

Oreo Poke Cake

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find! A couple of days ago, I got my hair done.

This was because I cannot make the platinum blonde and dark brown roots ‘do look cool, no matter how many times I see it on runway models and in fashion magazines. I just look like an old hag. Also, because I’m going to be promoting and selling my cookbook on QVC this month (!!!!). If you haven’t, mark your calendars for May 11!

ANYWAY.

In the middle of the appointment, my awesome stylist Heather put me under one of those orb heat thingies. This is obviously not a technical term, but can you blame me? I can barely put my hair in a ponytail without looking like a charity case.

And as I sat there reading my magazine, I suddenly fell asleep. This would be fine to anyone else, because no one else had a traumatic past experience of sleeping in front of other people like I did. But when Heather gently woke me up a little later, I nearly leapt out of the seat screaming “I’m awake! I’m awake!” and immediately searched for any cameras in sight.

You see, when I was in the eighth grade, my class went on a field trip to Ashland, Oregon for the Oregon Shakespeare Festival. I was rooming with my three besties and all was well in the world. Well, I’ve never been a night owl and I’ve always had a desire to go to bed early, which makes me a terrible sleepover buddy since I’m always the first to fall asleep.

Unbeknownst to me while I slept peacefully, my friends were taking funny pictures of each other… and of me sleeping. I did not know this until weeks later, when my friend had her film developed and brought the photos to school to show us. And then, as she flipped through the photos, she landed on one of me. There I was, laying on my side, mouth open wide, sound asleep with wet hair looking like a displaced sea creature. All my friends laughed and laughed and told me that I didn’t even wake up when the flash went off and I just sat there mortified. Like, I was more mortified seeing my gaping mouth while I was unconscious than the time I wore Happy Bunny shirts unironically and than the time I was obsessed with a Swedish pop band that no one else seemed to care about.

And then they proceeded to show my crush this awful picture and he laughed and laughed because preteen boys don’t make supportive boyfriends and I felt like I could shrink into the ground or back to the underwater world from which me and my fishy lips came from.

So this has cursed me from falling asleep anywhere public, like on airplanes or in busy hair salons. I’ll rest my eyes, but the second I start to feel sleep coming on, I’ll coax myself out of the impending sleep because I’m afraid I’ll fall asleep for real and everyone will see my gross face and take pictures. UGH.

So yeah, I was traumatized and that’s the story. Aren’t you glad you know this part of my past and current psyche? Don’t answer that.

Anyway, can we talk about this gorgeous Oreo Poke Cake? It is phenomenal. I know I say that about a lot of my desserts, but girlfran’, this stuff rocks.

It starts with a dark chocolate cake that you bake and poke a bajillion holes into with a wooden spoon or skewer. Honestly, either way works, but I prefer using the handle of a wooden spoon because bigger holes = more pockets of gooey goodness. Once your cake is covered in holes, you’ll pour on a delectable mixture of sweetened condensed milk and hot fudge sauce. You can’t see me, but right now I’m making the Macaulay Culkin Home Alone face.

Top off this glorious creation with some cookies & cream whipped cream and some crushed Oreo cookies for good measure. Oh! And then drizzle some chocolate sauce all up in that business, because more chocolate never hurt nobody. The only caveat is that you have to let it set for awhile in the fridge – trust me, it tastes SO much better if you wait! It soaks up all of that glorious sweetened condensed milk/hot fudge mixture and really develops a wonderfully rich chocolaty flavor.

Nothing about this cake is embarrassing, except perhaps the number of slices I consumed. Oops.

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find!

5.0 from 2 reviews
Oreo Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Oreo Poke Cake is to-die for! Rich and chocolaty with delicious cookies & cream flavors. So easy, too!
Ingredients
  • 1 box dark chocolate cake mix, plus ingredients on back of box
  • 1 (3.4 oz) box dry instant Oreo pudding mix (if you cannot find this, simply use instant chocolate pudding mix)
  • 1 (14 oz) can sweetened condensed milk
  • ½ cup hot fudge sauce, at room temperature
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 & ½ cups coarsely chopped/crushed Oreo cookies, divided (I used the Oreo Minis & roughly chopped them)
  • Chocolate syrup
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, prepare the chocolate cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the cake batter into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  3. Once cooled, poke holes all over the surface of the cake with the handle of a wooden spoon or a skewer. In a medium bowl, whisk together the condensed milk and hot fudge sauce until smooth. Pour this mixture evenly over the surface of the cake, taking care to fill the holes with the mixture.
  4. Fold ½ cup of the coarsely crushed Oreo cookies into the Cool Whip topping; spread over the entire cake. Top evenly with the remaining coarsely crushed Oreos and drizzle with the chocolate syrup. Refrigerate covered for at LEAST 6 hours, preferably overnight, before cutting into pieces to serve.

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find! Super chocolaty and packed with Oreo and delicious cookies & cream flavors, this poke cake is a must-make for any chocolate cookie lover!

This Oreo Poke Cake is a real show-stopper! Rich, moist chocolate cake is filled with a hot fudge mixture and topped with a cookies & cream whipped cream, crushed Oreos and chocolate sauce. The EASIEST recipe you'll find! Have a super sweet day!

xo, Hayley

 

Coconut Cream Pudding Cookies

These Coconut Cream Pudding Cookies are so supremely soft & chewy and loaded with buttery, nutty coconut flavor and white chocolate! You'll never guess their secret, EASY ingredient! I hope you all had a wonderful Easter!

Ours was super low-key, and by super low-key, I mean as low-key as humanly possible. Like, we literally all sat on our butts and watched TV all day. Then I made chicken parmesan for dinner since no one likes ham. The Parkers are winning at this Easter business.

And you know what’s even worse than being an Easter loser? An Easter loser who didn’t even make dessert for after Easter dinner.

I KNOW.

How am I a dessert blogger? I should be fired immediately.

I made stuff for the blog, so technically we had dessert, but I am kind of like the dessert police and didn’t let anyone touch it since I hadn’t photographed it yet.

I KNOW.

So we ate like dessertless barbarians. I’m clearly winning at life.

Anyway, can we talk about these Coconut Cream Pudding Cookies? They are incredible! Super coconutty, soft and supremely chewy, and loaded with white chocolate. AHMAZING.

You won’t believe how easy they are to make, too!

Start with a box of sugar cookie mix – I like Krusteaz’s Butter Vanilla Sugar the best. It has such delicious flavor on its own, but it adds a wonderful depth to these cookies. Next, mix together the ingredients on the back of the box. AKA, your usual suspects of butter and an egg. With your old faithful mix-ins, add in a box of instant coconut pudding mix. Yep, the dry mix. Once it’s all incorporated – and you may add in a little milk or oil to help things along – toss in some white chocolate chips.

This is one all-star cookie, people. Definitely not a loser.

Enjoy!!

These Coconut Cream Pudding Cookies are so supremely soft & chewy and loaded with buttery, nutty coconut flavor and white chocolate! You'll never guess their secret, EASY ingredient!

Coconut Cream Pudding Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
 
These Coconut Cream Pudding Cookies are incredible! So supremely soft & chewy and filled with amazing coconut flavor and white chocolate.
Ingredients
  • 1 box vanilla sugar cookie mix (I like Krusteaz)
  • 1 egg
  • ½ cup (1 stick) butter, softened
  • 2-3 Tbsp milk or oil
  • 1 (3.4 oz) box instant coconut cream pudding mix (just the dry mix)
  • 1 tsp coconut extract, optional but adds great flavor
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray. Set aside.
  2. In a large bowl, stir together the sugar cookie mix, egg, softened butter, milk, instant pudding mix and the coconut extract until a soft dough forms. You may have to knead it together with your hands. You can add a little more milk or oil, one Tbsp at a time, until dough is soft and workable. Stir in the chocolate chips.
  3. Drop rounded Tablespoonfuls of dough onto the baking sheets about 2" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies will be golden brown and just barely set. Do not over-bake. Cool completely before serving.

These Coconut Cream Pudding Cookies are so supremely soft & chewy and loaded with buttery, nutty coconut flavor and white chocolate! You'll never guess their secret, EASY ingredient! Pretty pretty promise me you’ll make them?!

These Coconut Cream Pudding Cookies are so supremely soft & chewy and loaded with buttery, nutty coconut flavor and white chocolate! You'll never guess their secret, EASY ingredient! Have a super sweet day!

xo, Hayley

Slutty Brownie Cups

These Slutty Brownie Cups may have a funny name, but they're all business when it comes to flavor and decadence! Chocolate chip cookies layered with Oreos and fudgy brownies topped with chocolate ganache. A must-make for any dessert lover! Let me preface by saying I did not come up with the name ‘slutty brownies.’ Actually, I’m not sure where it came from, but surely the person who concocted such a name had a dirty sense of humor and loved making outrageous baked goods.

In other words, person – please be my best friend.

But really, slutty brownies are something that you should be excited over. If you haven’t heard of them before, they’re basically a chocolate chip cookie dough layer, topped with Oreos, and finished with a smothering of brownie batter, baked until done, and served up gooey. You could totally bake them in a pan and call it a day, but I wanted to make adorable cups out of them, so that’s what we have here today.

For one, the cups provide portion control, and with swimsuit season quickly approaching, we all know how much that will help with our waistlines… unless you’re like me and ate several. And for two, they bake up quicker and more even than a regular pan. And they’re cuter, of course.

Honestly, these are totally customizable, too – use a different flavor cookie dough or Oreo and you can totally change up the flavors. Peanut butter cookie dough with peanut butter Oreos would be great, or even sugar cookie dough with mint Oreos. Whatever floats your boat, homie.

But you must top these bad boys with some chocolate ganache. It totally sends these fantabulous cups over the edge and offers a nice, pretty, glossy finish. If you’re feeling extra sinful, top the ganache with sprinkles or mini chocolate chips. Gorg.

Whatever you do, indulge yourself and make these brownie cups! I promise they’re worth it 🙂

These Slutty Brownie Cups may have a funny name, but they're all business when it comes to flavor and decadence! Chocolate chip cookies layered with Oreos and fudgy brownies topped with chocolate ganache. A must-make for any dessert lover!

4.7 from 3 reviews
Slutty Brownie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Slutty Brownie Cups may have a questionable name, but you absolutely must give them a try! Rich, outrageously sinful and utterly delicious, you don't want to miss this unique recipe!
Ingredients
  • 2 (24-count) pkgs refrigerated chocolate chip cookie dough, at room temperature
  • 24 Oreos
  • 1 pkg fudge brownie mix, plus ingredients on back of box
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with paper liners; set aside.
  2. Prepare brownie batter according to package directions. Press together two cookie dough balls into the bottom of the muffin cup. Top with an Oreo, and lastly, with a heaping Tablespoon or two of brownie batter. Repeat with remaining cups. You may have some brownie batter left over - make a small pan or a couple brownie bites in a mini muffin tin.
  3. Bake for approximately 20-25 minutes or until the brownie middles appear set and a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. Once cooled, make your ganache: in a medium microwaveable bowl, melt the chocolate chips and heavy cream on HIGH heat for 45 seconds. Stir until melted and set for about 10 minutes. Drop Tablespoonfuls of ganache on top of each brownie cup. Serve.

These Slutty Brownie Cups may have a funny name, but they're all business when it comes to flavor and decadence! Chocolate chip cookies layered with Oreos and fudgy brownies topped with chocolate ganache. A must-make for any dessert lover! Ultra rich, super decadent, and unforgettable – you guys have to give these a try!

These Slutty Brownie Cups may have a funny name, but they're all business when it comes to flavor and decadence! Chocolate chip cookies layered with Oreos and fudgy brownies topped with chocolate ganache. A must-make for any dessert lover! Have a super sweet day!

xo, Hayley

 

Reese’s Stuffed Tagalong Cookies

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe! You know what really grinds my gears? Gets my socks in a bunch? Makes my blood boil?

People who don’t turn their headlights on when it’s raining.

It’s such a simple thing – buckle your seat belt, turn on the engine, and turn on your lights. Yet so many people don’t do this and it makes me go batty.

Picture me, driving along and I see someone – inevitably driving a silver car because EVERYONE CAN SEE SILVER CARS IN THE RAIN – without their lights on. I instantly start screaming and freaking out, flashing my brights in their direction and flailing my arms like I have rabies or something. I’m sure I have frightened multiple people this way, but I just cannot help it. The second I see any car without their headlights on, a switch flips and I just transform into a maniac.

Other times I turn into a maniac: when auto-correct changes my words. Dear Auto-Correct, I’m never saying ‘ducking.’

And when, after a shower and toweling off, it becomes impossible to put pajamas on. WHY CAN’T I JUST PUT MY PANTS ON.

As you can tell, patience isn’t my virtue. Neither is being virtuous. I’m a lost cause.

But anyway, let’s talk about these Reese’s Stuffed Tagalong Cookies. They’re kind of outrageously amazing, just sayin’. They’re more like cookie stacks, because they’re made with two Tagalong cookies sandwiched around a Reese’s peanut butter cup. And then the whole thing is coated in chocolate and drizzled with peanut buttery white chocolate. Jesus take the wheel.

And if you would rather hoard your Tagalong cookies to yourselves – and I know the feeling – please know that you can buy knock-off Tagalongs at stores like Walmart under the Keebler brand and under the store-brand. They’re often called “peanut butter filled fudge cookies.” That’s your golden ticket, friend. Buy them. Buy them all.

And then make these, pretty please?

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe!

5.0 from 1 reviews
Reese's Stuffed Tagalong Cookies
Author: 
Recipe type: Cookies
Prep time: 
Total time: 
Serves: 8-10
 
These Reese's-Stuffed Tagalong Cookies are outrageously delicious, so simple to make and a wonderful no-bake treat that's perfect for anytime!
Ingredients
  • 1 pkg Tagalong cookies/peanut butter fudge cookies (16-20 count)
  • 16-20 Reese's Peanut Butter Cups, unwrapped
  • 2 squares white chocolate almond bark
  • 1 Tbsp creamy peanut butter
  • 1 pkg chocolate almond bark (I like CandiQuik)
Instructions
  1. Line a pan with foil. Place about 8-10 Tagalong cookies flat-side up onto the pan. Set aside.
  2. Meanwhile, melt the white almond bark in a small dry bowl in the microwave for 45 seconds. Stir, then microwave for another 20-30 seconds or until melted. Stir in the creamy peanut butter until combined.
  3. Dab ¼ - ½ tsp or so of the peanut butter mixture onto the flat side of the Tagalong and top with a Reese's peanut butter cup. Dab a little more of the peanut butter mixture on top of the Reese's cup and top with a Tagalong cookie. Repeat with remaining stacks and then freeze until firm, for about 30 minutes.
  4. Melt the chocolate CandiQuik according to package directions. Dunk each cookie stack into the CandiQuik, using a fork to coat the stacks. Use the fork to remove the cookie stack and allow excess chocolate to drip off. Return to the foil lined pan and let set. Repeat with remaining cookie stacks.
  5. If the peanut butter mixture has solidified, reheat it for about 10-15 seconds or until smooth. Pour the peanut butter mixture into a small Ziploc baggy, seal out the air and snip off a corner. Drizzle the peanut butter mixture over the cookie stacks. Let the peanut butter mixture set, then serve!

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe! Ultra peanut buttery, crunchy and super chocolaty, these cookie stacks are one for the books! I imagine they’d be great with Thin Mints and peppermint patties, too… just saying! 🙂

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe! Have a super sweet day!

xo, Hayley

Soft-Baked Frosted Almond Sugar Cookies

These Soft-Baked Almond Sugar Cookies are irresistibly soft, tender and so easy to make! Keep this recipe for any special occasion when you're craving buttery, sweet almond sugar cookies! You guys – these Soft-Baked Frosted Almond Sugar Cookies. I can’t even.

So Valentine’s Day is coming up – do you have any plans?

I do not. Like, not in the least. I’m not dating anyone, I don’t have any friends, and my only Valentine’s are my dogs and they couldn’t care less about the day.

But I still like to celebrate, even if I’m hopelessly alone. Okay, not hopelessly. More like “forever single.” And in a weird way, I’m kind of okay with that. If my soulmate is out there, he either A) died, or B) probably realized he was gay. And that’s totally cool! I’m perfectly happy being a spinster forever, as long as I can have no less than 10 dogs at any given time…

…and the ability to eat whatever I want without judgment. Or wear sweats to bed instead of cute pajamas.

So this year, if we’re being honest, I’ll probably watch Criminal Minds reruns while spoon-feeding myself Ben & Jerry’s sandwiched between these cookies because you only live once and I don’t have anyone to impress. SCORE.

These Soft-Baked Almond Sugar Cookies are irresistibly soft, tender and so easy to make! Keep this recipe for any special occasion when you're craving buttery, sweet almond sugar cookies! These cookies are so buttery, rich and delicious and have a delicately sweet almond flavor in the dough. The cookies themselves are pillowy soft and tender, creating the perfect base for the vanilla buttercream frosting. These taste a lot like those store-bought Lofthouse cookies but with a sweet almond flavor!

Make ’em for yourself. Or for your Valentine. Or for a Monday in February. You won’t be disappointed!

These Soft-Baked Almond Sugar Cookies are irresistibly soft, tender and so easy to make! Keep this recipe for any special occasion when you're craving buttery, sweet almond sugar cookies! *adapted from this Best Old-Fashioned Sugar Cookies recipe

5.0 from 1 reviews
Soft-Baked Frosted Almond Sugar Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These soft and tender cookies will soon become a new favorite!
Ingredients
  • 2 sticks butter, softened
  • 1 cup oil
  • 1 cup white sugar
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tsp almond extract
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • 1 tsp salt
  • 4 cups plus 2 Tbsp all purpose flour
  • 2 cans vanilla frosting (or use your favorite vanilla buttercream recipe)
  • Pink food coloring
  • Assorted sprinkles
Instructions
  1. In the bowl of a stand mixer, cream together the butter, oil, white sugar and powdered sugar until creamy and fluffy, about 2 minutes. Add in the vanilla and almond extracts and the eggs until combined. Lastly, add in the baking soda, cream of tarter, salt and flour and beat slowly until combined. Refrigerate the dough for at LEAST one hour, up to overnight.
  2. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners. Drop rounded Tablespoonfuls of dough 1-2" apart from one another on the baking sheets and bake for approx. 9-11 minutes, rotating pans halfway through baking time, until golden and set. Cool on the baking sheets for about 10 minutes before transferring to a wire rack. Repeat with remaining dough.
  3. Allow cookies to cool completely before frosting them. To make the frosting, stir the desired amount of pink food coloring into the vanilla frosting. Fill a piping bag with a closed star tip and pipe or spread the frosting onto the cooled cookies; top with assorted sprinkles. Allow frosting to set for about 15 minutes before serving.

These Soft-Baked Almond Sugar Cookies are irresistibly soft, tender and so easy to make! Keep this recipe for any special occasion when you're craving buttery, sweet almond sugar cookies! Buttery, tender, soft and sweet, these cookies will soon become a new favorite! The best part is that they’re a cinch to make and can be made for any occasion!

These Soft-Baked Almond Sugar Cookies are irresistibly soft, tender and so easy to make! Keep this recipe for any special occasion when you're craving buttery, sweet almond sugar cookies! Have a super sweet day!

xo, Hayley

XXL Monster Peanut Butter Cup Cookie

This XXL Monster Peanut Butter Cup Cookie is easy - thanks to a secret time-saving ingredient! Buttery, chewy and LOADED with peanut butter cups, it's perfect for pleasing a crowd! I get cookie cravings at least twice a week.

They’re one of my favorite things to whip up, but sometimes I really loathe the fact that I have to (impatiently) wait for the dough to chill, which is the case for my classic chocolate chip cookies.

But thankfully for me, Krusteaz has a huge line-up of cookie mixes that are all oh-so delicious and don’t require any additional time chilling, contemplating life, or whatever else most cookie doughs must do before going in the oven.

And as a part of the Krusteaz Bakers Dozen, I’m super excited to bring y’all this recipe today! It’s a GIANT Monster Peanut Butter Cup Cookie and it’s freakin’ fantastic.

If you don’t know, monster cookies typically have M&M’s and assorted chocolate chips in them, but this cookie is boasting with chopped pecans, white chocolate peanut butter cups, and chocolate chips in an oatmeal cookie base. It starts with Krusteaz’s Brown Sugar Oatmeal Cookie Mix, which is probably one of my favorite mixes from their line. It produces a chewy, buttery cookie filled with oats and that warm brown sugar flavor. Amazing!!

And when stuffed to the gills with peanut butter cups, crunchy pecans and gooey chocolate chips, it’s sure to be a mega crowd-pleaser!

BTW – I’m totally making this cookie to serve during the Big Game since it effortlessly feeds a crowd… and because sweets are a must when watching a nail-biting game of football 🙂

This XXL Monster Peanut Butter Cup Cookie is easy - thanks to a secret time-saving ingredient! Buttery, chewy and LOADED with peanut butter cups, it's perfect for pleasing a crowd! Want the recipe? CLICK HERE!!

Have a super sweet day!

xo, Hayley

Biscoff Taffy Truffles

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! Can we talk proximity for a moment?

Some people have NO idea what this means unfortunately, especially when you’re out shopping.

I cannot tell you how many times I could be minding my own business standing in line and feeling someone else’s breath on the back of my neck. If I can hear you breathing, you’re way too close to me, buddy.

And my new personal favorite: people standing right next to me when I’m checking out at the grocery store. They’re practically behind me while I’m entering my PIN and it makes me SO uncomfortable.

It’s pretty much to the point where I want to ask them if they’re buying my groceries for me since they’re standing so damn close. That, or give them a really long, inappropriate hug for having no sense of proximity.

And how come it’s always the smelliest people who get close? Like, why can’t a really hot guy wearing really yummy cologne get close to me? It’s always some old dude who smells like old socks or someone who hasn’t used a bar of soap in a decade. WHY, CRUEL WORLD, WHY?

And when you try to move up and away from them, they never take the hint. They just inch closer and closer, to the point where they’re practically piggy-backing you, and you just want to turn around and kick them in the groin for invading your personal bubble.

I don’t know about you, but I need a decently-sized personal bubble around me at all times. Maybe I should hire my own security team who envelopes around me at all times. Or maybe I should start smelling like old socks… maybe then, people will avoid me.

Anywho, personal problems aside, let’s talk about these Biscoff Taffy Truffles. You guys know about Biscoff right? It’s a spread made of ground Biscoff cookies that has a similar texture to peanut butter but has a spicy-sweet flavor, similar to graham crackers. It comes in crunchy and creamy form, and today the creamy version is used for these irresistible truffles.

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! The taffy cookies remind me of my grandma, who always had them on hand in her pantry whenever I’d visit. They’re rectangular cookies made by Mother’s brand, and they have a graham cracker-y tasting outer shell with a smooth, sweet taffy filling. In a word? Totally divine. And combined with the Biscoff spread and a little cream cheese, they transform into bite-sized perfection.

Psst – these would make a great last-minute Santa gift – just sayin’!

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy!

Biscoff Taffy Truffles
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 20-24
 
These Biscoff Taffy Truffles combine taffy sandwich cookies with the rich, smooth Biscoff spread.
Ingredients
  • 1 pkg Mother's Brand Taffy Cookies, finely crushed
  • 6 oz cream cheese, softened
  • ½ cup Biscoff spread
  • 1 pkg vanilla CandiQuik or almond bark
  • Toasted coconut, for sprinkling on top (optional)
Instructions
  1. In a large bowl, combine the crushed taffy cookies crumbs, the cream cheese, and the Biscoff spread. Using a large spoon or your hands, begin mixing the ingredients together to form a cohesive dough. Mixture will be sticky!
  2. Roll into Tablespoon-sized balls and place on a foil-lined baking sheet. Freeze for about 20-30 minutes or until firm.
  3. Once firm, melt your vanilla CandiQuik until smooth, according to package directions. Coat each truffle into the CandiQuik, coating completely, and allowing excess to drip off. Return to the baking sheet. Top with sprinkles or toasted coconut, if desired. Allow to set before serving.

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! Easy, delicious, and totally irresistible, these Biscoff Taffy Truffles will soon become a new favorite!

Have a super sweet day!

xo, Hayley

Gingerbread Macarons

These Gingerbread Macarons are surprisingly simple to make and taste amazing! Sweet, spicy, crisp and chewy and filled with a creamy Biscoff center, they're the perfect holiday treat!These are, quite possibly, my favorite macarons I’ve made!

And I know what you’re thinking – there’s no way in hell I’d be able to make homemade French macarons at home. But you totally can do it – it’s surprisingly simple, if not a little labor intensive. And if you’re already in the kitchen baking Christmas cookies anyway, what’s another cookie for your cookie tray? 🙂

SO. I’ve got news.

I adopted another dog (!!!!)

I know I always said Mannie would be my one and only. I’ve been so good at resisting forlorn pups at adoption events in the past. I didn’t even want another dog. But then I saw him.

My mom and I had to go to the pet store for some more food, and right as we parked, I spotted him from across the parking lot being packed up in his crate in the back of a van. I ran – I mean bolted – over to the van and demanded to know this dog’s story and name. One look and I was in, hook, line and sinker. I had to rescue this dog.

And to be honest? I didn’t even feel that same feeling when I adopted Mannie. Granted, it was my then-boyfriend at the time who fell in love with Mannie first, and it took me a couple days to fall in love. But this dog? I was head over heels in seconds.

So then all day I waffled around with the idea of adopting him. Mannie would hate me for it and probably murder me in my sleep. But it was a risk I was willing to take, and once Mannie established his dominance and showed this little guy he was king of the castle, everything would be fine in time. So I did it. I adopted him.

And isn’t he the CUTEST THING?!

jackI mean, there’s no way I’m saying no to those eyeballs. He knows how to work ’em too.

I’m in trouble.

Anyway, the dogs are doing fine and I’m trying to navigate the waters of having a brand new dog. So naturally, I made a labor intensive cookie – ha. But seriously you guys, these cookies rock. They have a crisp ginger spiced meringue shell and a Biscoff (cookie butter) filling that’s to die for.

These Gingerbread Macarons are surprisingly simple to make and taste amazing! Sweet, spicy, crisp and chewy and filled with a creamy Biscoff center, they're the perfect holiday treat!Before you make them, may I strongly suggest checking out my comprehensive tutorial on making macarons at home? It has step-by-step photos, LOTS of information, tips, tricks and more! I strongly suggest checking it out before (and as) you proceed with this recipe.

Now off you go to make macarons!

These Gingerbread Macarons are surprisingly simple to make and taste amazing! Sweet, spicy, crisp and chewy and filled with a creamy Biscoff center, they're the perfect holiday treat!*adapted from my Nutter Butter Macarons recipe 

5.0 from 1 reviews
Gingerbread Macarons
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 27
 
These Gingerbread Macarons are sweet, spicy, crunchy and delicious!
Ingredients
  • 2 & ⅓ cups powdered sugar
  • 3.5 oz almond meal (like by Bob's Red Mill)
  • 3.5 oz (about 10) gingersnap cookies, pulverized into a fine crumb
  • 4 egg whites
  • ⅓ cup white sugar
  • ⅛ tsp ground ginger
  • ¼ tsp ground cinnamon
  • FOR FILLING:
  • ½ cup butter, softened
  • ¼ cup Biscoff (cookie butter) spread
  • 1 tsp vanilla
  • About 2 cups powdered sugar
Instructions
  1. First, measure your ingredients out properly. On a kitchen food scale, measure out 3.5 oz of almond meal and 3.5 oz of pulverized gingersnaps. Pour both into a bowl with the powdered sugar. Place a large handheld sifter over a separate bowl and begin sifting the dry ingredients together until blended and sifted.
  2. If you have harder "pebbles" leftover, either push them through the sifter with your spatula, or remove them to re-pulse through your food processor, then try resifting them. If there's a teaspoon or less of the harder "pebbles", you may discard. Set sifted ingredients aside.
  3. Bring a large pot filled with 1-2" of water to a simmer. Place your stand mixer bowl over the pot of water and immediately add in the egg whites and white sugar. Whisk quickly for about 30 seconds or until the mixture is frothy and bubbly. Do NOT overmix. Immediately remove from the heat, wipe off the bottom of the bowl, and attach to your stand mixer base. Using the whisk attachment, begin whipping the egg white mixture on HIGH for about 5-7 minutes or until stiff, glossy peaks form.
  4. Remove the whisk attachment and gently stir in the spices and HALF of the sifted mixture. Do not fully stir this mixture in; just fold it in maybe 4 or so times and then add the rest. Turn your wrist clockwise around the bowl, folding the mixture around and in on itself to incorporate the dry, sifted ingredients. The mixture should look like a little thick and chunky when it's done. If you draw an invisible line through the mixture with your spatula, the line should disappear within the mixture in a couple of seconds.
  5. Line two baking sheets with parchment paper, making the parchment the same dimensions as your baking sheets. Conversely, you may use silicone macaron mats if you have them. Do not grease the mats, the parchment, or the sheets.
  6. Scoop the macaron mixture into a large disposable piping bag affixed with a large open-circle tip (I used Atecco 807). Hold the bag straight down and gently squeeze to release the batter, counting to four. Flick your wrist to stop the flow. This should translate to a macaron roughly the size of an American quarter. Repeat with remaining macarons. Macarons may have slight lumps on top; either use a lightly wet finger to gently pat it down, or follow the recipe accordingly. Once macarons are all piped on, gently tap each sheet a couple of times on the counter to release air bubbles and help those lumps fall. Allow the macarons to sit on the counter for 20 minutes prior to baking. During this time, preheat your oven 275* degrees F.
  7. Bake the macarons for approx. 12-14 minutes, rotating pans halfway through baking time to ensure even baking. Mine bake at EXACTLY 13 minutes. Remove the macarons gently and allow them to cool on the baking sheets. Macarons should come right up or peel off with little resistance.
  8. To make the filling, in the bowl of a stand mixer cream together the butter, Biscoff spread and vanilla until creamy and light. Add in the powdered sugar until a soft, spreadable filling has formed.
  9. To assemble, spread or pipe the filling onto the flat side of the macaron and sandwich it together with another like-sized macaron. Serve immediately.

These Gingerbread Macarons are surprisingly simple to make and taste amazing! Sweet, spicy, crisp and chewy and filled with a creamy Biscoff center, they're the perfect holiday treat! Sweet, spicy, crisp and chewy, these Gingerbread Macarons are hard to beat! Can’t wait to hear what you think of them!

Want more macaron goodness? Check out my other macaron recipes!

Oreo MacaronsOreo Macarons

Nutter Butter MacaronsNutter Butter Macarons + A Macaron Tutorial

These Cookie Dough Macarons are petite French-style cookies filled with egg-free cookie dough! Surprisingly easy and positively irresistible!Cookie Dough Macarons

Have a super sweet day!

xo, Hayley

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