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

Red Velvet Peppermint Thumbprints

These Red Velvet Peppermint Thumbprints are chewy, cakey and delicious! Perfect for the holidays and SO EASY!! It’s no secret around here that Christmas is my favorite season.

I was practically on my hands and knees begging my family to let me decorate for Christmas on Thanksgiving. Thankfully, they lost their battle and the tinsel was hung before they could say ‘hell no.’

And Christmas music? Honey, it’s been playing nonstop since Thanksgiving. If it were up to me, I’d have ‘Jingle Bells’ by Frank Sinatra as my ringtone and would be belting out Mariah Carey’s ‘All I Want For Christmas Is You’ in July. I’m that person.

And I know it’s hard to say how you’ll be when you’re older, but I foresee myself as being the crazy Christmas grandma who has those little Christmas villages set up all over the house, a year-round tree in my living room and a collection of ugly Christmas sweaters worn throughout the year for a little zip of spirit.

I’d be kind of like Oprah, handing random wrapped gifts out to friends and family throughout the year, and I’d perpetually leave Christmas lights up outside because they’re gorgeous and why is it not socially acceptable to do so? I mean, just because we had that one weird neighbor who had a glider aircraft in his front yard sitting on a bed of weeds had his Christmas lights up year-round, doesn’t mean I’ll be like him. No aircrafts on my front lawn, I promise!

And can we talk about Christmas food? Why in the living hell are we not making Christmas cookies any other time of year? I don’t know about you, but Sugar Cookies and Snowballs have no place only being served in December. It’s a travesty, really.

So let’s make a pact right here, right now, that we’ll forever serve Christmas cookies year-round. Because these Red Velvet Peppermint Thumbprints cannot and should not be limited to the Christmas season, you hear me?

These guys are so good and…I don’t even like red velvet. Maybe it’s because they’re ultra buttery and tender, with just the right amount of cocoa to add a depth of flavor. And they’re smooshed (that’s the technical term) with a peppermint kiss candy for an extra touch of glamour and sophistication… and because red velvet and peppermint are BFFs.

Plus, this cookie dough doesn’t require chilling, rolling, or anything fancy. Simply whip up the dough, portion into rounded Tablespoon-sized balls and bake. Once they’ve cooled for about 5 minutes, press in a kiss candy and you’re done. Enjoy them gooey and warm, or let ’em set up so they’re prettier for presentations. Just…make them, promise?

These Red Velvet Peppermint Thumbprints are chewy, cakey and delicious! Perfect for the holidays and SO EASY!! *adapted from this recipe

5.0 from 1 reviews
Red Velvet Peppermint Thumbprints
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Red Velvet Peppermint Thumbprints are amazing! Soft, chewy, a little cakey and topped with a peppermint candy kiss for a festive and delicious touch.
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 Tbsp red food coloring
  • 1 tsp vanilla extract
  • 3 Tbsp cocoa
  • 1 tsp baking powder
  • 2 & ½ cups all-purpose flour
  • About 24 peppermint Kisses candies
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist the sheets lightly with baking spray. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Add in the egg, food coloring and vanilla and beat to combine. Lastly, add in the cocoa, baking powder and flour until a soft dough forms.
  3. Roll rounded Tablespoonfuls of dough in a ball and place about 1" apart on the baking sheets. Bake for approx. 9-11 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the pans for about 5-7 minutes, then gently press a peppermint kiss candy into the center of each cookie. Either serve immediately, or allow to set (about 2 hours) before packaging and serving.

These Red Velvet Peppermint Thumbprints are chewy, cakey and delicious! Perfect for the holidays and SO EASY!! If you’re a red velvet lover, you ought to make these cookies! They’re so good! Don’t like peppermint? Substitute any other flavored Kiss candy instead!

Love Red Velvet? Try my other Red Velvet recipes!

Red Velvet Seven Layer BarsRed Velvet Seven Layer Bars

RedVelvetSconesRed Velvet Scones

Skinny Red Velvet Poke CakeSkinny Red Velvet Poke Cake

Have a delicious day!

xo, Hayley

Soft & Chewy Gingerbread Molasses Cookies

These Gingerbread Molasses Cookies are SO SIMPLE. Supremely soft, ultra chewy, and perfectly spiced. Perfect for the holidays! A couple of days ago, I went on a shopping spree.

But none of the stuff was for me. Or my family. It was for the Placer SPCA, our local shelter. And let me just say, I never had more fun on a shopping spree than I did this time.

And who would have thought picking out different sized KONG toys and trying to pick the tastiest looking dog treats would be so much… fun. 

But it was, because I knew it was going to a good cause. Since I can’t adopt everyanimalever, I figured this was the next best thing, ya know?

And isn’t shopping for dog treats weird? I mean, you’re essentially totally judging the packaging alone on what sounds most appealing. And what about the fact that ALL dog treats smell like beef jerky? Let’s not even talk about how beef jerky disgusts me. Dogs eat dried beef. People eat dried beef. So wouldn’t it be acceptable to buy beef treats for dogs for humans? That’s one way to cut down on grocery bills – buy dog food to eat instead. Don’t mind me, just revolutionizing the way people eat beef jerky.

ANYWHO, revolutionizing aside, these cookies also made their way to the local SPCA. I figured all those humans who work there do a mighty fine job at keeping our homeless friends happy, so why not treat them too? And let’s just say, these cookies were a huge hit… not just with the SPCA folks, but with my family and my parents’ coworkers.

This recipe makes a BIG batch, so you’ll have plenty for any upcoming cookie exchange parties or swaps… or to hoard all to yourself. They’re thick, soft, chewy and bursting with ginger, cloves, cinnamon and molasses flavors… all the flavors of Christmastime. I jazzed things up by dipping them in white chocolate and giving them a festive drizzle of sprinkles for an added touch, but these were just as tasty plain and simple.

These Gingerbread Molasses Cookies are SO SIMPLE. Supremely soft, ultra chewy, and perfectly spiced. Perfect for the holidays! If you’ve been searching for an amazing gingerbread recipe, THIS IS YOUR RECIPE! No chilling required, no kneading, no rolling. Simply scoop, roll in some sugar, and bake. Easy peasy.

Just keep ’em for humans only, k?

These Gingerbread Molasses Cookies are SO SIMPLE. Supremely soft, ultra chewy, and perfectly spiced. Perfect for the holidays!

4.7 from 3 reviews
Soft & Chewy Gingerbread Molasses Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Soft & Chewy Gingerbread Molasses Cookies are to-die for! Super thick, loaded with ginger, cinnamon and molasses flavors and perfect for Christmastime.
Ingredients
  • 1 & ½ cups (3 sticks) butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • ½ cup molasses (not blackstrap)
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 2 tsp baking soda
  • 4 & ½ cups all-purpose flour
  • White almond bark, for dipping (optional)
  • Sprinkles, optional
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist sheets lightly with cooking spray. Set aside.
  2. In a large bowl of a stand mixer, cream together the butter and sugars for about 2 minutes, or until fluffy. Beat in the eggs, one at a time, then the vanilla and molasses. Beat in the spices, baking soda and flour until a thick dough forms.
  3. Roll rounded Tablespoonfuls of dough in some extra sugar, then place 2" apart on the baking sheets. Bake for approx. 14-15 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from oven and let cool on baking sheets.
  4. Once completely cooled, dip the edge of the cookie into the melted white almond bark or white chocolate. Sprinkle with sprinkles. Let set, then serve.

These Gingerbread Molasses Cookies are SO SIMPLE. Supremely soft, ultra chewy, and perfectly spiced. Perfect for the holidays! If you love the spicy flavors of ginger, cloves and cinnamon, you’ll love these cookies! So much easier than cutting out gingerbread men!

These Gingerbread Molasses Cookies are SO SIMPLE. Supremely soft, ultra chewy, and perfectly spiced. Perfect for the holidays!

Want more gingerbread flavors? Check these recipes out!

This Gingerbread Toffee Lush Dessert is a no-bake wonder! Layers of crushed Gingerbread Oreos topped with a luscious and light cinnamon vanilla pudding and topped with whipped cream and toffee, it's the perfect seasonal dessert!Gingerbread Toffee Lush Dessert

These Gingerbread Cupcakes with Vanilla Bean Marshmallow Frosting are to-die for! Moist, soft and topped with a pillow of sweet frosting, they're the perfect holiday food!Gingerbread Cupcakes with Vanilla Bean Marshmallow Frosting

Gingerbread Cookie Dough CupsGingerbread Cookie Dough Cups

Have a super sweet day!

xo, Hayley

 

Peppermint Shortbread Cookies

These Peppermint Shortbread Cookies could not be simpler to whip up! They start with a mix and are jazzed up with the addition of cool peppermint chips and a healthy drizzle of white chocolate.This recipe is such a cinch to whip together, you guys!

Which is awesome, since the holidays are upon us and no one has any time.

Seriously? All my time is sucked away into never never land. I wake up and it’s practically a new month already, and here we are getting ready for Christmas!? Craziness.

If you’re anything like me, you’re probably already dreaming up your holiday cookies to hand out to neighbors and friends, or looking for a cookie recipe to take to a party or swap. Friends, this couldn’t be an easier recipe for you and it tastes amazing. I know I say that about a lot of recipes, but this truly is and I think you’ll agree.

It starts with Krusteaz Shortbread Cookie Mix, which you can find at any grocery store (I buy mine at Walmart). Simply add butter and peppermint baking chips and you’re good to go. No dough chilling, no measuring ingredients. Simple, fast, wham bam. Bake ’em up and then when they’re cool, decorate them with melted white chocolate and a sprinkling of festive and pepperminty candy cane pieces. Not only do they add a wonderful crunch and coolness to the cookies, but they’re pretty too 🙂

These Peppermint Shortbread Cookies could not be simpler to whip up! They start with a mix and are jazzed up with the addition of cool peppermint chips and a healthy drizzle of white chocolate.I know you’ll love them as much as my family did, so be sure to visit the Krusteaz website to GET THE RECIPE HERE!

Happy Baking!!

xo, Hayley

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