Nutter Butter Macarons & A Simple Macaron-Making Tutorial

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! You guyyyyyyssss. These macarons are everything. You hear me? Ev.Er.Y.THANGGGG.

I love contrast. It’s my favorite technique for editing pictures, and it’s my favorite technique to apply when eating, dressing, styling, and virtually everything else in my life. Like for instance, pairing a pretty pink tutu with a roughed up black motorcycle jacket and chunky black boots. The boots and jacket are so tough and edgy, but in contrast, the pink tutu, with all its frills and girlishness, is the perfect contrast.

And like with polished, prim French macarons and all-American, easygoing Nutter Butters, combining the two is the perfect blend of both worlds. And seriously, these macarons may be some of my favorites ever. Like, of Laduree, Ginger Elizabeth’s, Dana’s Bakery, Macaron Parlour-ever. And that’s saying a lot since 1) I’m not French, nor a French chef (and I don’t even pretend to be one!), and 2) since I’m hardly qualified to be making outrageous claims like this, yet I am and I’m serious.

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! I did a macaron tutorial in the past, but to be honest, I hadn’t yet perfected my method or recipe yet. My macarons of the past were still a little wobbly, had quite a bit of cracks, and just needed some more tweaking to be more like the French macaron they were destined to be. I know I sound like a mother of a macaron right now, watching her macaron children flee the nest into the world to carve their own successful destinies… I’ll stop.

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! I figured I would revamp my tutorial to be as simple, clear, and precise as I could be to help you navigate the waters of macaron-making. Macarons are pesky little devils with high tempers. One wrong move here or there could send you with a tough, hard cookie, something that disintegrates, or worse – “Cajun” macarons, which I’ve made many times and they are as terrible as they sound.

BUT – with the right information, tools and tips you can successfully make French macarons in your own home without A) adopting a French person to help you, B) giving up and just buying Chips Ahoy, or C) having a temper tantrum and turning Cajun. (Not that turning Cajun would be a bad thing, but don’t be like the mad macaron).

**For this tutorial, I wrote it as if we were making basic macarons – not the Nutter Butter ones. I’ll throw in Nutter Butter steps here and there for clarity, but I want you to feel you can come to this tutorial for any flavor macaron you’re making. Capiche?**

Let’s get started!

For basic macarons, you’ll need:

DSC_0839AAlmond Meal/Flour: I like Bob’s Red Mill because it’s finely ground and comes from blanched almonds, so there are no skins. However, for my Nutter Butter recipe I happened to use regular almond meal (meaning with the skins, which are just tiny brown flecks in the end product. Either one works, and the regular almond meal would work here since it adds to the character of the macaron (cookie crumbs + brown flecks from almond skin = no biggie). However, if you wanted something like a pure vanilla macaron, I’d stick with blanched almond meal for purity color-wise.

Powdered Sugar: This is essentially what your shell consists of – powdered sugar and a little almond meal (and for the NB recipe, some ground Nutter Butters). The powdered sugar is essential to making these crisp yet chewy cookies so delectable.

White Sugar: White sugar helps make the meringue which is what you fold into the sifted almond meal & powdered sugar mixture. I use plain white granulated sugar, but superfine or caster should work too.

Egg Whites: These are essential to macarons! Macaron shells are delicate, much like meringue, and egg whites provide that structure.

Remember: These are your essentials which will not change no matter what flavor you’re doing. For the Nutter Butter, I obviously added in Nutter Butters, plus the filling ingredients which are in the Recipe Box below. 

DSC_0806ASifting time! I like to sift my dry ingredients first so they’re totally ready to rock & roll when my egg whites are whipped. I simply combine the almond meal and powdered sugar in a large bowl (along with the cookie crumbs for this particular recipe) and then process it through a large sifter into a separate bowl. I’ve used both this large sifter and a hand-crank sifter and I prefer this larger one (less hand cramps!) You want it to be extremely finely ground with zero clumps or chunks of anything which could affect the structure or consistency of the macaron shell. For the Nutter Butter Macarons, I’ve sifted together 2 & 1/3 cups powdered sugar, 3.5 oz of almond meal, and 3.5 oz of finely ground Nutter Butters, which I pulsed into a fine crumb in my food processor.

DSC_0808AWhen you’re sifting, you’ll find these hard little “pebbles” in the bottom of your sifter. These are too large and hard to pass through the fine sieve, so you’ll need to do one of two things. 1) You can scrape your spatula over them against the sifter to try to break them down and get them to pass through; OR 2) You can add all the pebbles back into your food processor and grind them a little more so they break down. However – if there’s a teaspoon or less of the pebbles (here is a teaspoon, as shown in the picture) you may throw them out. Any more than a teaspoon and you’ll need to push them through or re-pulse them to grind them down.

Now, let’s move onto the meringue!

DSC_0836ASeparate four egg whites into a bowl, discarding the yolks. I love using an egg separator because it efficiently separates the whites from the yolks, so you get the maximum whites out of each egg.

DSC_0841ANow here’s the first step of the meringue-making part. If you’re using a KitchenAid Stand Mixer, this is even simpler for you. If not, listen along! Place a large pot of water (like 1-2 inches of water) on the stove and bring to a simmer. Place your KA Stand Mixer bowl on top of the pot so it nestles atop of the simmering water without the water touching the bottom of your bowl. Working very quickly, add in the egg whites and your 1/3 cup of granulated sugar. With a whisk, begin whisking the mixture until it looks like this – slightly bubbly and frothy. Any longer and you’ll risk making super sweet scrambled egg whites.

Once the mixture looks like this, immediately remove it from the simmering water, wipe off the bottom, and quickly reattach it to your mixer base. Affix the mixer with the whisk attachment. If you are not using a stand mixer, I’m afraid your hands are in for a load of work. Place a large heat-proof bowl over the pot of simmering water and follow the steps. Once the mixture is frothy, remove from the pot of water, wipe the bottom, and begin beating it with the whisk attachments on a handheld electric mixer.

DSC_0842ABegin beating the egg white mixture on HIGH for 5-7 minutes or until glossy, stiff peaks form. Check periodically to see if your egg whites are done so they aren’t over-whipped. Once the egg whites are whipped and have stiff, glossy peaks, you can now add your flavoring or dye if needed. For the Nutter Butter Macarons, I did not add anything in this step. However, if you were going to make, say, lemon macarons, you’d add in a couple drops of yellow food coloring and a small capful of lemon extract in at this moment. Beat very quickly to combine, careful not to overwhip.

DSC_0809ABeaten egg whites will look like this when they’re ready: glossy, stiff, and thick in volume. Not sure if your egg whites are ready? Simply take the whisk attachment off, and stand it up in the air. If the peaks begin to sag or fall, they need a little more whipping. If they stand straight up, they’re just right.

DSC_0811ABefore proceeding, make sure your baking equipment is ready. Line your baking sheet with parchment paper that is the exact size of your baking sheet. If parchment hangs over the edges of the baking sheet, macarons may slide when baking or they may bake lopsided, which makes them prone to cracks or not fully developing their “feet”, that crusty ridge around the base of any quality macaron. You may also use a macaron baking mat if you have one (and you can find them cheaply at most craft stores – I bought two 18-cavity macaron mats at Michael’s for $17 plus a 40% off coupon). Do not grease sheets, mats, or pans.

DSC_0813ATake your sifted mixture and gently begin folding in HALF of the sifted mixture into the egg whites. You do not want to fully incorporate it – just barely, barely mix it in, like so. If there are patches of straight-up dry mixture in there, leave them! You’ll risk overworking your batter if you fully incorporate half the mixture.

DSC_0814AThen, fold in the remaining mixture. Turn your wrist to fold the mixture around the bowl and into itself. If it helps, think of it like a clock. Start at 12 and work your way around the clock, going clockwise, until about 11, then cut into the middle of the clock. Work back to 12 and start again. Again, do not overmix! The mixture is ready when it looks thick and kind of chunky looking, like this (almost like wet cement). If you draw your spatula through the mixture, the line from your spatula should disappear back into the mixture within a few seconds.

DSC_0816ARemember my tip about the almond meal? See those brown specks in there? Some are from the Nutter Butters, but some are from the almond skin in the meal. If you’d prefer a plain, tan color for these macaron shells, I’d seek out blanched almond meal, which would omit any almond skin from peeking through.

DSC_0819AMy Atecco 807 tip is my go-to tip for piping macarons. It’s a large, open-circle tip that works well for frosting or piping, and I use it pretty much all the time! If you don’t have this tip, don’t fret – any large, round tip will work. However, please be advised that I don’t recommend just snipping off a corner of a baggy when piping these macarons. The shape will be wonky, and it won’t bake up properly. Please use a professional tip.

Now, attach the tip to a disposable piping bag and fill ‘er up.


Hold the bag straight down and gently squeeze the bag to release the flow of macaron batter, counting to four. This should equal a circle roughly the size of an American quarter. Gently flick your wrist to stop the flow of the macaron. This will leave that lump on top – but don’t fret. You can either: Lightly wet your finger and gently pat down the lump or wait for it to soften and deflate (what I do).

Once all the macarons are piped onto your baking sheet or baking mats, gently tap the entire sheet pan onto the counter a couple times. This releases the air bubbles from within the macarons, allowing them to properly rise and create that chewy interior without being cracked or completely hollowed. After tapping the macarons on the counter, leave them on the counter for 20 minutes before baking. This allows the macarons to briefly form a slight “shell” on top which helps create that crispy top everyone knows and loves. And it allows some more time for that peak to fall back down into the macaron.

At this point, after tapping the macarons, I would preheat your oven to 275* degrees F.


Bake the macarons for 12-14 minutes, rotating the pans halfway through baking time. I cannot stress that enough! Mine take exactly 13 minutes. I’ll put them in for 6 minutes and 30 seconds, bake them, then rotate the pans and bake them for another 6 minutes and 30 seconds. Allow macarons to cool on the baking sheets before gently removing. They should come right off or come off with little resistance.

And then, all that’s left to do is frost them up, gently sammich them together, and EAT THE LIVING HELL OUT OF THEM!

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! And if you’re like me, you’ll be inhaling them soon enough. OMGTHEY’RESOGOOD.

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters!

5.0 from 3 reviews
Nutter Butter Macarons & A Simple Macaron-Making Tutorial
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 27
Don't fear the French macaron! French-style macarons are made easy with my simple tutorial, and made delicious thanks to all-American Nutter Butter Cookies, which flavor these macarons in ways you wouldn't believe!
  • 2 & ⅓ cups powdered sugar
  • 3.5 oz almond meal (like by Bob's Red Mill)
  • 3.5 oz Nutter Butter Cookies, filling scraped out and reserved and cookie pieces pulverized into a fine crumb (about 10-12 Nutter Butters)
  • 4 egg whites
  • ⅓ cup white sugar
  • Reserved Nutter Butter filling (from about 10-12 Nutter Butter Cookies)
  • 1 stick butter, softened
  • ⅓ cup creamy peanut butter
  • 1 tsp vanilla extract
  • About 1.5 cups powdered sugar
  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 Nutter Butter shells. 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 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 clean stand mixer bowl, beat together the butter, peanut butter, vanilla and Nutter Butter filling with the paddle attachment for about 1 minute or until creamy. Beat in the powdered sugar until a soft yet thick and spreadable mixture has formed. Place the mixture in a piping bag attached with a smaller open circle tip and pipe onto the flat surface of a cooled macaron; sandwich with a remaining macaron top.
  9. Serve immediately. Macarons are best the same day or the next day. To store macarons, gently place them in a large airtight container and place them in on the counter. You may also cover them airtight and place them in the fridge, but allow them to come to room temperature completely before eating.

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! Oh. Em. Geeeeee. The Nutter Butter filling is just exquisite, people. Creamy and thick, sweet-and-salty, and so luscious in contrast to the crisp shells of the macarons with their tender and chewy interior. FABULOUS, and all made from scratch, at home, without being French. How’s that for a macaron?! :)

Stay tuned, because I have another classic cookie-to-macaron recipe coming soon!

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! Have a sweet day!!

xo, Hayley

REESE’S Three Point Popcorn, Slam Dunk Coke Floats & Basketball OREOS for the ULTIMATE Basketball Party!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #UnbelievableMoments #CollectiveBias

Host the ULTIMATE Basketball Party with OREO Basketballs, Slam Dunk Coke Floats, and REESE'S Three Point Popcorn! College basketball season is in full swing and I’m sure there will be parties aplenty while everyone roots on their beloved college basketball team.

But sometimes throwing a party can a tad daunting, especially if its a sports-related one. No one sits down and eats a steak dinner during the major tournament, so party food has to be on point for it to be successful, am I right? And chips & dip, while delicious, are kind of predictable. So I’m going to show you how to throw the BEST Basketball Party without all the stress & fuss so you can spend more time eating… or, you know, watching the game :)

First up – party planning, obviously. No one just has color-coordinated plates and napkins lying around unless you live inside of a party supply store. I did most of my shopping at Target, where I purchased my ingredients for all of the treats you see above as well. Target has a great party supply selection with tons of different colored plate, napkin, and utensil items, and lots of fun decorations for any theme you could think of. Sports was an obvious one for this party, so I picked up some fun basketball confetti, these cool basketball plates and cups, and the basketball bouncy balls – party favors that no kid can resist.

MM1Bonus that all my ingredients were on sale at my local Target! Score!

If you don’t want to go with a generic basketball theme and would rather stick with your favorite college team’s colors, that would be great, too! Or if you know of two particular teams playing one another, you could go with all four colors to make it really festive and spirited.

DSC_0714AI found these super cute orange paper treat boxes and knew I could doctor ‘em up really fun for this party. I simply drew on a couple of arches on either side, a line down the middle, and one through the center for a basketball lining’s shape. Easy and SO cute… and of course, the perfect vessel to hold my REESE’S Three Point Shot Popcorn. It’s pretty awesome, you guys… so let’s talk about that for a sec.

3 Point Shot PopcornThis popcorn is the perfect sweet-and-salty treat for munching during the game and it couldn’t be simpler to whip together. I don’t know about you, but when eating something mixed up, like trail mix or chex mix, I’m always searching for my favorite component to eat first, and these REESE’S Peanut Butter Cup Minis are that! They’re so adorable and the perfect miniature size for this popcorn.

(Psst.. if you have Target’s Cartwheel App, there’s a free coupon for REESE’S Peanut Butter Cup Minis available from 3/15-4/4. Download it!)

DSC_0717ANext up? OREO Basketballs! Adorable basketballs made from OREO Cookies. Don’t cringe from intimidation – I promise these are a breeze to make. They do require a little bit of a steadier hand, and a disposable piping bottle, but they’re so worth the smidgen of extra effort. Not only do they look the part, they taste awesome. I mean, who doesn’t enjoy chocolate-covered OREOS? No one, that’s who.


DSC_0738A(BTW, you can find a small piping bottle like this in the baking aisle of most stores, or sometimes even the craft aisle!)

Slam Dunk Coke FloatsLast up: my Slam Dunk Coke Floats. These bad boys are delicious, thanks to Coke Zero. Their motto is ‘you don’t know ZERO ’til you’ve tried it‘ and that’s so true. It tastes just like regular Coke but without all the calories and sugar. And did you know that Coke Zero and Target use special “drinkable” advertising and technology so people can try out Coke Zero for themselves with a free 20 oz coupon? Starting April 2nd, download the Shazam app to participate in these unbelievable experiences at a drinkable TV spot, jumbo-tron, or at

DSC_0723AThese are like your traditional Coke Floats but made with Coke Zero instead. I used fat-free vanilla frozen yogurt for the “dunks” of ice cream, but any icy-cold ice cream will work! They’re the perfect, refreshing way to indulge while watching pivotal, #unbelievablemoments during the game.

DSC_0708AANow back to the spread. Again, I went with a general basketball theme here but team colors would be a fun and festive touch should you throw your own Ultimate Basketball Party. I like to lay all of my components on the same table so guests know where all the good stuff is :) I like putting the packaging behind some items where people may not know what’s what, so as to offer better clarification. You could also put up cute placecards with the food or drink item’s name on it so folks know what they’re eating.

Also, when throwing parties, I don’t like to set out everything I have. Much like a retail shop, I keep some stuff out on the floor and some stuff behind so when something leaves the table, I can replenish it. This keeps the table from looking too full of busy and keeps me working off those calories from all the popcorn I’ve been eating :)

DSC_0731AI also like how everything is arranged on the table and a little scattered about. Don’t get me wrong; I love things tidy and orderly, but having a couple of straws left out (BTW, paper straws are a must!) keeps it lively. Scattering the basketball bouncy balls and plush basketballs about keeps your eye darting around and makes things interesting. And experiment with height – top OREO Basketballs on a medium-sized cake stand, the REESE’S Popcorn in tall treat bags, and use shorter cups for your Coke Floats. It keeps the table balanced, even if there are different shapes and sizes.

But most importantly… Have fun! It’s a freakin’ party, man. And even if your team loses, there’s still Coke Floats to fall back on… and that’s never a bad thing!

DSC_0732ANow, who wants some REESE’S Popcorn and OREO Basketballs?!

5.0 from 1 reviews
REESE'S Three Point Popcorn, Slam Dunk Coke Floats & Basketball Oreos for the ULTIMATE Basketball Party!
Recipe type: Treats
  • 1 pkg OREO Cookies
  • 2-3 pkgsorange candy melts
  • 4 squares chocolate bark
  • Piping bottle
  • 8 cups popped popcorn (unflavored)
  • 1 pkg orange candy melts
  • 1 cup candy-coated chocolate pieces
  • 1 pkg REESE'S Peanut Butter Cup Minis
  2. Line a baking sheet with foil and set aside. Prepare the orange candy melts according to package directions, until melted. Dunk each OREO into the candy melts, covering completely and allowing excess chocolate to drip off. Return to the baking sheet and repeat with remaining melts.
  3. Melt the chocolate bark until smooth. Pour carefully into the piping bottle. Using a steady hand, draw basketball piping onto the surface of each coated OREO. Allow the piping to set before serving.
  5. Melt the candy melts according to package directions, or until smooth. In a large bowl, toss the chocolate with the popcorn, candy pieces, and REESE'S Minis. Lay out in an even layer on a flat work-surface covered in wax paper to allow the chocolate to harden. Once set, break into pieces and serve.

For more info on Mondelez products, such as OREO Cookies, be sure to visit their site and enter to win their ULTIMATE Basketball Prize! And visit Coke Zero’s site for info to get a 20 oz Coke Zero for FREE starting April 2.

Thanks for stopping by! Now if you’ll excuse me, I have some popcorn to eat.

Have a great day!

xo, Hayley



Samoas Sugar Cookie Bars

Sugar Cookie Samoas Bars - thick and chewy sugar cookie bars topped with rich, buttery caramel and toasted coconut, then drizzled with milk chocolate! Just like a Samoas Girl Scout Cookie!Every year around this time, I start to realize bikini season is creeping up on me… and every year around this time, I vow to eat better, exercise more, and transform myself into a Victoria’s Secret model.

And for awhile, it works. I’ll throw spinach in my smoothies. I’ll walk an extra mile a day. I’ll send Victoria’s Secret my bikini modeling pictures and they’ll call me and tell me to please stop sending photos to them. Same old routine, you know?

But then… then something happens. I’ll be walking to the grocery store to buy more birdseed to snack on when suddenly, I’m attacked by throngs of miniature girls with ribbons in their hair and teeth missing in their mouths asking me in their cute voices if I’d like to buy some Girl Scout Cookies. And then there’s always that one little girl dressed up like a gigantic Tagalong or something and I just want to scream why are you doing this to me!? because it’s so rude to say no to a girl dressed up like a giant cookie, you know?

It’s like, I may say no to a cookie here and there, but a cookie with a face? A cookie with a toothless grin, pigtails, and shoes that light up when she dances? That’s a low-blow to breeze on by and be like, I don’t need you, dancing cookie girl. I just can’t do it.

Sugar Cookie Samoas Bars - thick and chewy sugar cookie bars topped with rich, buttery caramel and toasted coconut, then drizzled with milk chocolate! Just like a Samoas Girl Scout Cookie!So inevitably I spend my kale money on Do-Si-Dos and Thin Mints and Samoas and insist to the moms multiple times that I’m buying for my family, we all love cookies, har har har, and then I get home and eat every last crumb of those evil concoctions. I’ll check the boxes later after the damage is done and see that one serving is two cookies and I’ll laugh because everyone knows that eating two Girl Scout Cookies is equivalent to the impossibility of seeing pigs fly, finding Justin Bieber attractive and eating pizza on the moon. It’s just not possible.

Sugar Cookie Samoas Bars - thick and chewy sugar cookie bars topped with rich, buttery caramel and toasted coconut, then drizzled with milk chocolate! Just like a Samoas Girl Scout Cookie!So while my kale and boiled chicken diet may be done, my Girl Scout Cookie diet is alive and well. And since Samoas are my favorite Girl Scout Cookie in all the land, I have been ramping up my baking with tons of Samoas-inspired recipes for when Girl Scout season is over and my cravings are still alive and well. And you guys, these bars could not be easier and they taste just like a thicker, softer Samoa cookie!

Don’t mind me, just making the impossible into possibles. Except for J.Biebs. He’s a lost cause.

Sugar Cookie Samoas Bars - thick and chewy sugar cookie bars topped with rich, buttery caramel and toasted coconut, then drizzled with milk chocolate! Just like a Samoas Girl Scout Cookie!*sugar cookie bar recipe adapted from Lauren’s Latest

5.0 from 1 reviews
Samoas Sugar Cookie Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
Thick, soft and chewy, these Sugar Cookie Samoas Bars taste like the Girl Scout Cookie classic but can be made yearround when the craving strikes!
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 Tbsp vanilla extract
  • ½ tsp almond extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 pkg Kraft Caramels, unwrapped
  • About 3 cups toasted coconut, cooled
  • 1 pkg Chocolate CandiQuik
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil liberally with cooking spray and set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla extract and almond extract until combined. Lastly, beat in the baking powder, salt, and flour, adding the flour about a cup at a time, until a soft dough has formed.
  3. Press the dough evenly into the baking pan. Bake for approx. 20-25 minutes or until light golden brown and center is set. Cool the bars completely in the pan.
  4. Melt the caramels according to package directions, or until smooth. Stir in the toasted coconut, tossing to coat. Working very quickly, spread the caramel-coconut mixture on top of the sugar cookie bar base. Using your greased hands or a greased off-set spatula or spoon, spread the mixture to cover the entire base; you may have to press it out, but be gentle about it as to not crush the sugar cookie base beneath. Allow the caramel coconut layer to set, about 15 minutes.
  5. Once the bars are set, lift the bars out using your foil handles and cut them into squares. Melt the CandiQuik according to package directions, until smooth. Dip the bottoms of the bars into the CandiQuik and place onto a wax-paper lined surface. Repeat with remaining bars. Pour the remaining CandiQuik into a resealable plastic bag, seal out the air, snip off a corner of the bag, and drizzle the remaining CandiQuik over top of the bars. Allow the CandiQuik to set, about 10 minutes, before serving.

Sugar Cookie Samoas Bars - thick and chewy sugar cookie bars topped with rich, buttery caramel and toasted coconut, then drizzled with milk chocolate! Just like a Samoas Girl Scout Cookie!

Sugar Cookie Samoas Bars - thick and chewy sugar cookie bars topped with rich, buttery caramel and toasted coconut, then drizzled with milk chocolate! Just like a Samoas Girl Scout Cookie!If I could, I would subsist exclusively on the caramel and toasted coconut layer alone – it is fabulous! These are so chewy and gooey, and such a great way to transform a basic sugar cookie bar into a fantastical Samoas-inspired dessert!

Sugar Cookie Samoas Bars - thick and chewy sugar cookie bars topped with rich, buttery caramel and toasted coconut, then drizzled with milk chocolate! Just like a Samoas Girl Scout Cookie!Have a sweet day!

xo, Hayley

Mint Oreo Overload Cake

Mint Oreo Overload CakeSoft serve has been a part of my world for my entire life.

Growing up, I’d beg my grandma to relinquish me into the wild and walk up to the nearest Yogurt Delite store with my friends. It sat there loyally in the same shopping center for years, with its black and white checkered floors, completely abandoned lobby, and one strange woman who worked there.

For awhile I didn’t notice the fact that no one ever went there. But then, as I became a more frequent customer, I realized that really, no one went there. It was kind of sad, actually. The Yogurt Delite woman was forever alone, banished to her home in the back of the yogurt shop. She’d emerge when she heard the delightful jingle of bells on the door, only to see the same dorky pre-teen and her gaggle of friends. She would quietly dispense our frozen soft serve and scoop spoonfuls of rainbow sprinkles on top of mine, no matter what flavor I got (okay, it was usually vanilla, swirl, or mint).

Then one day, I noticed someone in there buying something from her. She went into the back to get it and handed it over to him quickly in a brown paper bag. They spoke in low voices, occasionally emphasizing random words while raising their eyebrows in what I can describe as the worst subtlety ever. It dawned on me: perhaps she was running a side business. Like an underground secret business within her facade of a yogurt shop business. From then on, I was kind of suspicious of the Yogurt Delite lady, sitting in the back of the shop behind the empty yogurt cartons, plotting murders or dabbing in international espionage or smuggling arms into the country or something.

Okay, so she probably wasn’t, but hey, it got her more business – I kept coming back hoping to catch her trading a missile to someone in a large paper bag, but it never happened. However, I did get a ton of mint soft serve with sprinkles, and thinking back to that time in my childhood (plus the fact that St. Patty’s Day is approaching) inspired me to create this Mint Oreo Overload Cake!


DSC_0447ALast year, I made both an Oreo Overload Cake and a Golden Oreo Overload Cake, both of which were dangerously delicious. A mint one was bound to happen, and this one happens to be perfect for St. Patrick’s Day. Mint + green? Instantly festive — can’t beat that.

And totally, totally delicious.

Both spies and non-spies, please enjoy.


5.0 from 1 reviews
Mint Oreo Overload Cake
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8
A thick, two-layer chocolate cake filled with a light and fluffy mint frosting and topped with Mint Oreos! Perfect for St. Patrick's Day or anytime a mint craving strikes you.
  • 1 box chocolate fudge cake mix, plus ingredients on back of box
  • 1 small box chocolate pudding (just the dry mix)
  • 1 (8 oz) pkg. cream cheese, softened to room temperature
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • 2 tsp mint extract - you want MINT, not peppermint, divided
  • 1 tub Cool Whip, thawed
  • A couple drops green liquid food coloring
  • About 10 Mint Oreos, very finely chopped
  • 1 can chocolate frosting
  • 1 tsp mint extract
  • About 10 Mint Oreos, coarsely chopped
  1. Preheat oven to 350* F. Liberally grease two 9" cake pans with cooking spray and set aside. Meanwhile, prepare the cake mix according to package directions; stir the box of dry pudding mix into the cake batter.
  2. Spread the batter evenly among both pans. Bake according to instructions on box, until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 20 minutes in the pan, then very carefully invert onto a wire rack to cool completely.
  3. In a large bowl, beat together the cream cheese, sugar, vanilla extract, mint extract and green food coloring with an electric mixer, beating until smooth for about 2 minutes. Fold in the Cool Whip until the mixture is uniform and combined. Lastly, fold in the very finely crushed Mint Oreos.
  4. Place a cake layer on a plate, flat side up. Top with the whipped mint filling - this will be a HUGE pile of mint filling, but you will use all of it! You want a nice, thick layer. Using an offset spatula, spread it out to the edges so it's a thick layer. Carefully top with the remaining cake layer, flat side down. Allow the cake to set in the fridge for about 15 minutes.
  5. Remove the cap and foil from the can of frosting and microwave for about 20 seconds, stirring until smooth and pourable but not super melty. Stir in the mint extract to combine.
  6. Pour the melted chocolate mint frosting mixture on top of the cake, allowing it to drip down the sides. Immediately top the cake with the chopped Mint Oreos. Serve immediately, or store leftovers in the fridge, covered, for about 2-3 days.


DSC_0468AI love this light and fluffy mint whipped filling! It’s so delicious and creamy, thanks to the tang of the cream cheese and the lightness of the Cool Whip. Combined with the rich, moist chocolate cake layers and the crunch of the Mint Oreos, this cake is a dreamy one you’ll love!

Mint Oreo Overload CakeHave a sweet day!!

xo, Hayley

Biscoff S’mores Seven Layer Bars

Biscoff Smores Seven Layer BarsAs you’re reading this, I am partying my face off in Orlando, FL for the Food Blog Forum conference. We’re at Disney World, and I’m pretty positive I will convince the cast members to let me move into Cinderella’s castle.

…or being kicked out of Disney World for pouting at their obvious ‘no, you may not live in Cinderella’s castle’ answer. Whatever.

With that being said, I’m gonna keep Sunday’s post short and sweet by introducing you to your new favorite dessert: these Biscoff S’mores Seven Layer Bars. I’ll let that sink in for a minute.

DSC_0120ASo yeah, Biscoff S’mores Seven Layer Bars. It combines the classic flavors of s’mores with an unexpected but delightful twist of Biscoff spread. You guys have heard of Biscoff right? It’s got the consistency of peanut butter but is made with ground Biscoff cookies, creating a very smooth, sweet and slightly spicy spread that’s perfect on virtually everything… including seven layer bars.

DSC_0128ASince graham crackers and Biscoff are similar enough, I decided to swap out classic honey grahams with Biscoff cookies in this recipe. It creates a nice, spicy kick to the bars thanks to the ginger, cinnamon and rich flavors in the Biscoff cookies, and it pairs so nicely with the sweet, fluffy marshmallow and the rich milk chocolate. You guys are gonna love these bars.

Okay, gotta go infiltrate the castle. I’ll invite you over for Biscoff S’mores Bars when it’s mine.


5.0 from 1 reviews
Biscoff S'mores Seven Layer Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
These seven layer bars have two unexpected flavors that come together for a truly delightful and delicious sweet treat: Biscoff and S'mores! You'll love this new, winning flavor combination.
  • 1 box yellow cake mix
  • 1 egg
  • ½ cup oil
  • 4 pkgs (8 total) S'mores Pop Tarts
  • 1 cup Biscoff Cookies, coarsely chopped
  • 1 cup semi-sweet chocolate chips
  • 1 cup Kraft JET-PUFFED Miniature Marshmallows
  • ½ cup Biscoff spread
  • 1 (14 oz) can sweetened condensed milk
  • About 2-3 squares of Chocolate CandiQuik
  • About 1 cup Kraft JET-PUFFED Mallow Bits, for garnish
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil generously with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, egg and oil with a spoon until a soft dough forms. Press the dough evenly into the prepared pan and bake for approx. 12 minutes. Remove from the oven but keep the oven on.
  3. Line up the Pop Tarts gently onto the crust. There should be four on top and four on bottom, but if needed, break up Pop Tarts to fit. Top first with the miniature marshmallows, then the chopped cookies and chocolate chips. In a small bowl, quickly whisk together the Biscoff spread and sweetened condensed milk until combined; pour the mixture evenly on top of the bars.
  4. Return to the oven and bake for approx. 18-20 minutes or until the top is golden brown and bubbly. Center will appear just about set. Cool completely, preferably overnight.
  5. Once bars are cool, cut into squares. Prepare the chocolate CandiQuik according to package directions or until melted and smooth. Pour the chocolate into a small resealable baggy and snip off a corner of the baggy. Drizzle the bars with the CandiQuik and immediately top with the Mallow Bits for garnish. Serve!


DSC_0136AThese are so unbelievably delicious, you guys. Sweet, chewy, gooey, slightly spicy and just oozing with chocolate and marshmallow… they are a s’mores lovers dream come true! I highly recommend you bake with Biscoff cookies to add that additional crunch and spice – it’s what makes these bars extra special!

Biscoff Smores 7 Layer BarsHave a fabulous day!!

xo, Hayley


Samoas Magic Bar Pie

Samoas Magic Bar PieWhen I was in Girl Scouts, our troop leader totally didn’t do anything cool. Other troops were raising money to go to Disneyland, or sleepovers at the zoo, or other cool things.

We went camping. Once. It was lame because two girls kicked me out of their tent.

We went to a safety school. We learned not to walk in front of cars. All it made me do was want to walk in front of a car.

And the rest of the time, we spent in a cold, empty classroom at my elementary school. All the girls knew each other super well, so they clamored together. I was just kinda the outcast brownie, the one who never had all her patches sewn on, the one who didn’t get along with the other girls, and the one who longed for sleepovers at the zoo while secretly hating our troop leader for being a loser who totally dropped the ball on this life-building girl-power skills thing.

But I didn’t need the girls there. I had cookies, obvi. The cookies were pretty much the only redeeming factor of putting up with all those shenanigans because the second it was cookie season, I was alllll about the Samoas. To me, the Samoas are pretty much the perfect cookie. Crunchy shortbread, creamy caramel, sweet toasted coconut and that perfect drizzle of chocolate… it’s pretty much one heavenly, perfect little bite. And I know I’m not the only Samoa-freak out there… there’s hoards of ya, and this is our time to unite and REJOICE over the invention of this fabtastic pie.

DSC_0354AYou know magic bars? This is that… in pie form. It’s chewy, gooey and positively luscious. It tastes of Samoas, thanks to the classic components swirled in every bite: actual Samoa cookies, coconut, bits of caramel, chocolate chips, Rolos, and the whole thing is smothered in sweetened condensed milk (aka the nectar of the Gods). Then it’s baked until golden and bubbly and served up to Samoa-lovers everywhere. You’re welcome.

DSC_0372AOkay. Enough chit-chat. We need to dig in. This caramel is bananas. Or rather, s-a-m-o-a-s. I’ll stop.


Samoas Magic Bar Pie
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
Samoa-cookie lovers everywhere, rejoice! This chewy, gooey, outrageous pie tastes just like a giant Samoa cookie, in a fun twist between magic bars and pie!
  • 1 refrigerated pie crust, room temperature
  • 1 pkg (24 count) refrigerated chocolate chip cookies, room temperature
  • 1 pkg (about 20) Samoas cookies, roughly chopped (if you can't find Samoas or don't want to chop up a box, Keebler makes a similar cookie sold at most supermarkets)
  • ½ cup chocolate chips
  • 1 cup shredded coconut
  • 1 pkg Kraft caramels, unwrapped and cut in half
  • ½ cup Rolos, unwrapped and chopped
  • 1 can (14 oz) sweetened condensed milk
  1. Preheat oven to 350 degrees F. Grease a 9" pie plate with cooking spray. Roll out the pie crust to fit into the bottom and up the sides of the pie plate. Crimp the edges of the pie crust if you'd like.
  2. Using your hands, press the cookie dough into a plane of dough and press into the bottom of the pie crust; it'll be super thick. Top evenly with chopped Samoas cookies, chocolate chips, shredded coconut, caramels and chopped Rolos. Drizzle evenly with the sweetened condensed milk. Cover the edges of the pie crusts with a pie shield.
  3. Bake for approx. 30-35 minutes or until the center is golden brown and bubbly, but appears set. If it slightly jiggles, that's okay, but it shouldn't be sloshing around. Allow the pie to cool completely before cutting into squares. Serve with ice cream or more caramel, if desired.

DSC_0381AGooooooooey. So very gooey!

DSC_0388ATo be honest, I added the chocolate chip cookie dough into the bottom layer for a couple reasons. 1) for substance. It helps create a nice, thick, gooey cookie base for this pie. 2) because I needed to use up some refrigerated dough I had in my fridge (oops). And 3) because it’s freaking delicious – why are you questioning my decision? :)

Samoas Magic Bar PieHave a delicious day!!

xo, Hayley

Homemade Chocolate Chip Cookie Dough Oreos

DSC_0009AADo you guys remember when Cookie Dough Oreos came out last year?!

It may or may not have been the best day of my life… but this isn’t about me.

Seriously though, I loved them. Some people disliked the filling and said it was too coffee-y, but I thought the filling was just fine – and this is coming from a non-chocolate kinda girl. (#TeamVanilla!) Howeevvvver, I’m not one to turn down any kinda cookie dough, so I instantly fell in love with these amazing, one-of-a-kind cookies.

Cookie Dough Oreos4But then Oreo decided to toy with my emotions and did away with them. Limited edition? More like broken hearted forever. No bueno, Oreo. So I took matters into my own hands and made my very own Homemade Cookie Dough Oreos! I’m sharing them over at Food Fanatic today!

Cookie Dough Oreos3Do they taste like Oreos? Yes, but they’re softer, chewier, and have a real-deal cookie dough filling. They kinda remind me of Oreo Cakesters but better because they’re homemade and completely addictively delicious. You guys will not be fighting or nitpicking this filling – it’s pure, unadulterated cookie dough, and it’s awesome.

GET THE RECIPE for these bad boys over at Food Fanatic today, where I’m their resident Cookie Dough Fanatic!

Have a delicious day!!

xo, Hayley

XXL Brown Butter Vanilla Bean Chocolate Chunk Cookies

XXLBrownButterCookiesWhen I was younger, I really wanted to open a bakery.

I thought selling cupcakes, cookies, super fudgy brownies and cakes would be so fun. Whipping up fresh buttercream, adorning each cake with cute sprinkles, packaging up fresh-baked cookies… it all sounded so blissful… until I realized how HARD owning a business is.

First of all, hiring employees. I was always a stellar employee at every job I’ve held, but trying to interview the mass public to find people to entrust with my business? Oh hell to the no. Could not do it.

Second, the hours! I would have zero me-time, and I’m someone who needs adequate me-time. I’d constantly be in the bakery at 2am baking cupcakes and frosting cakes and likely wouldn’t leave until late at night when I’d have to restart the whole process. Nope nope nope. That’s like, two hours of me-time a day and it would take about 4 days before I would commit myself.

And third, the work-related issues… like gaining ALL THE WEIGHT from eating ALL THE COOKIES. Especially cookies like these ones, because I could not stop eating these when I made them. Holy mother of pearl, peeps. These are out of control. And if they would be any indication of my bakery, I would weigh 34587634 pounds and would have no customers… because I would eat every product.

So yeah, owning a bakery is not in the cards. But baking bakery-style cookies? Totally doable. I don’t even need to hire anyone to do my bidding because I’ll gladly eat every last crumb of these bad boys.

DSC_0259AThe best thing about bakery cookies are their size! Bakery cookies aren’t your standard wimpy cookies – they’re easily double the standard cookie size for maximum cookieage. BTW, ‘cookieage’ is totally a word. Bakery cookies are also jam-packed with flavor and texture, creating a heavenly eating experience that makes you want more. These cookies boast both mega-flavor and uber-texture, thanks to five very important, super crucial components that make these cookies over-the-top, outta-the-field AMAZING. Those components include…

Brown Butter. Brown butter takes these to the next level of awesomeness. My standard cookie recipe features 3/4 cup of butter, but this recipe has 1 full cup of butter – 1/2 of which is browned. Brown butter simply means that you cook the butter down in a saucepan until its a nice, deep amber color with flecks of brown bits on the bottom. Those brown bits impart SO much flavor, it’s crazy. The result is an added richness and nuttiness that’s positively irresistible.

Vanilla Bean Paste. One of my favorite ingredients, vanilla bean paste elevates any dish it touches. Vanilla bean paste is stronger than extract since it’s more concentrated and comes out thick like caramel sauce. It has flecks of vanilla beans in it, lending the cookies a ton of rich vanilla flavor and wonderful flecks of bean throughout the dough.

DSC_0271AChocolate Chunks. Because chocolate chips are for losers. Kidding! But chocolate chunks really set these apart from your standard chocolate chip cookie. The chunks add great texture and cover more surface area of the cookie, giving a melty burst of chocolate in every bite! I love using Nestle’s Chocolate Chunks or Trader Joe’s Chocolate Chunks which are both roughly chopped semi-sweet chocolate. Semi-sweet is recommended in this recipe, but milk could easily be used.

Sea Salt. It adds a great finishing touch on each cookie with those sexy, salty crystals on top. The coarse salt really off-sets the sweetness of the chocolate and vanilla bean.

Last but not least? Espresso Powder. Yes, espresso! These cookies do not taste like coffee, nor do they taste like mocha. If you want that, simply add more espresso powder to the batter. Espresso powder functions as another element to deepen the flavor, adding more richness to the chocolate and heightening that flavor of the brown butter, chocolate chunks and vanilla bean. A little goes a long way which prevents the cookie from A) tasting like coffee; and B) being undetectable but still present in the dough. If you want to omit this, you totally can – but I highly, *highly* recommend adding a little smidge in.

DSC_0253ADoesn’t it sound like I should open a bakery? If these cookies were involved, I probably would. They’re kinda-sorta life-changing. Promise.

Now who wants to work for me?


5.0 from 2 reviews
XXL Brown Butter Vanilla Bean Chocolate Chunk Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15
Thick, chewy and XXL chocolate chunk cookies are special in many ways, thanks to the use of espresso powder, vanilla bean paste, brown butter and sea salt. The chocolate chunks elevates these cookies from a classic to a modern, delectable twist.
  • 1 cup (2 sticks) unsalted butter, divided (make sure you're using REAL butter, not butter spread or margarine)
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 2 tsp vanilla bean paste
  • Pinch salt
  • ½ tsp espresso powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • 1 cup chocolate chunks
  • Sea salt, for garnish/sprinkling
  1. First, make your brown butter. In a small saucepan, melt ONE (1) stick of butter over medium-low heat. The butter will eventually melt, then start to bubble, pop and foam up, turning frothy. This is normal. Cook low and slow for about 5-7 minutes, swirling the butter around the pan occasionally, until the butter is amber in color and fragrant, almost nutty. Do NOT burn the butter! Once butter has browned and is amber and fragrant, remove from heat and pour into a heat-proof bowl to cool, about 20 minutes.
  2. In the bowl of your stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment for approx. 2 minutes, until creamy and fluffy. Add in the egg and vanilla bean paste to combine. Add in the salt, espresso powder, baking soda and cornstarch, and beat to combine. Add in HALF of the flour, beating to combine. Stream in HALF of the browned butter. Add the remaining flour, beating to combine, then stream in the remaining browned butter, adding in all the bits at the bottom. Once dough comes together, stir in the chocolate chunks.
  3. Refrigerate the dough for AT LEAST 2 hours, but I recommend refrigerating for 4 hours to overnight. This step is MANDATORY as the dough will spread significantly if it does not sufficiently chill. The dough needs to be super duper cold before baking, so I really stress chilling for at least four hours.
  4. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment sprayed with cooking spray. Drop ¼-cup rounded mounds of cookie dough onto the baking sheets, keeping about 2-3" apart. Sprinkle the tops with sea salt as desired.
  5. Bake for approx. 10-13 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly under-done; this is normal and they will continue to firm up as they cool. If desired, add a couple more chocolate chunks on top of the freshly baked cookies for a prettier appearance. Allow the cookies to cool completely on the baking sheets before serving. Store leftovers airtight at room temperature for up to a week.

DSC_0268AThese cookies *do* require a chilling time of a recommended 4 hours. I know, I know – major suckage. BUT I promise you that the results are MORE than worth it. Seriously – these may be one of the best cookies I’ve ever eaten. Swearsies. They are SO soft, chewy and moist, bursting with rich chocolate, sprinkles of sea salt, and are packed with amazing flavor from the nutty browned butter and sweet vanilla bean. They are positively INCREDIBLE and I know you’ll love them!

Chocolate Chunk CookiesHave a fantastical day!!

xo, Hayley

Bacon Shortbread Cookies {3 Ingredients!}

BaconShortbreadCookiesI’m gonna keep this short and sweet, just like today’s recipe.

And honnnney – today’s recipe is the bees knees. It’s bacon-wrapped cookies, people. And it’s pretty darn phenomenal if I do say so myself.

This recipe (which I struggle to deem a ‘recipe’) isn’t really one at all. It was adapted from The Pioneer Woman’s famous Bacon-Wrapped Crackers which I have had and yes, they are as divine as they sound.

Basically, the recipe consists of this: sprinkle club crackers with brown sugar. Wrap coated crackers in bacon. Bake low and slow for a couple hours. Consume gleefully. See? Easy.

This recipe is the same thing, minus the club crackers and adding shortbread cookies… because everything is vastly improved when cookies are involved. These poppable, bite-sized treats are sweet, salty, crunchy and buttery and absolutely perfect for dessert, breakfast, snacks, gifts, or mid-day pick-me-ups on a Sunday. Or you know, perfect all the time.

DSC_0191AASo if you’re craving something absolutely outrageous and smothered in bacon, this is your dessert.

Now if you don’t mind me, I have a batch of cookies I need to attend to.


5.0 from 1 reviews
Bacon Shortbread Cookies {3 Ingredients!}
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
Buttery, sweet and salty, these crunchy shortbread cookies are wrapped with bacon and are perfect for get-togethers or random afternoons when you're jonesing for some bacon.
  • 2 pkgs (24 count) Pepperidge Farm Shortbread Cookies (or your favorite shortbread cookies)
  • 1 (12 oz) pkg. bacon, cut in half horizontally
  • Brown sugar
  1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with foil and place a metal cooling rack on top. Mist the cooling rack with cooking spray and set aside.
  2. Working carefully, sprinkle about 1 teaspoon of brown sugar onto each shortbread cookie, and wrap the cookie with the bacon piece. Place the cookies onto the wire rack and repeat with remaining cookies.
  3. Bake for approx. 60-90 minutes or until the cookies smell fragrant and the bacon appears done. Cookies will be a darker colored brown and that's okay as long as they don't appear burnt. Cookies also may appear to crack slightly; this is normal.
  4. Cool cookies completely before serving.

DSC_0197AWhat I love about these cookies (besides being wrapped in bacon)? Their simplicity! It’s just so easy to whip them up for an impressive and addictive dessert or snack. As the bacon cooks, the grease soaks into the crisp shortbread cookies, absorbing all that lovely flavor. They are just so. stinkin’. delicious and I can’t recommend you making them enough!

Want more bacon desserts? Check out my other tasty treats!

baconcrackMaple Bacon Caramel Crack – one of my most popular recipes!

maplebaconwhoopieMaple Bacon Cinnamon Roll Whoopie Pies – a fun twist on whoopie pies!

maplebaconpoundMaple Bacon Pancake Pound Cake – a delicious alternative to classic pound cake!

Have a delicious day!

xo, Hayley


Chocolate Cherry Cookie Bites

Chocolate Cherry Cookie BitesIt’s come to my immediate realization that I’ve never had anyone do anything romantic for me.

Like, ever.

After reading a forum on a website which asked the question, “what was the most romantic thing someone’s done for you?” I realized that no one has done anything remotely romantic for me. Why I’m incapable of having romantic things happening to me, I do not know, but I demand some answers.

Never have I ever had a candlelit dinner.

The last time I had a walk on the beach, we were fighting.

Romantic, spontaneous getaways for the weekend? Planned by me.

In fact, I don’t even know if my past significant others knew my favorite candy, which is clearly an indication that we were never meant to be since candy is like, my lifestyle.

Oh well. I suppose I’m meant to eat my Red Vines by candlelight alone.

At any rate, despite being single this Valentine’s Day, I’m actually really excited about it. There’s something exciting about love, even if I’m not in it. So I just make treats to compensate for my loneliness, and it all works out in the end. *cue rom com music here* Today, I’ve made for you – my valentines! – these delectable Chocolate Cherry Cookie Bites. They’re super delish and take hardly any time at all to make, thanks to some easy store-bought, seasonal swaps I found.

DSC_0923AEnter: Pillsbury’s new Chocolate Cherry Cake Mix and Frosting! They have a rich chocolate flavor with sweet hints of cherry swirled throughout, and they’re the base for these simple-yet-scrumptious cookie cups. Your Valentine will be none the wiser with your little store-swap secret, and you’ll be dubbed the best significant other ever. You’re welcome.

(And yes, I will take my Red Vines now).


5.0 from 1 reviews
Chocolate Cherry Cookie Bites
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
These sweet and simple cookie cups are made using Pillsbury's new Chocolate Cherry cake and frosting mixes! Both of these ingredients lend for easy swaps in the kitchen yet impart a great, rich chocolate cherry flavor.
  • 1 box Pillsbury Chocolate Cherry cake mix
  • 1 egg
  • ½ cup oil
  • About 1 cup Chocolate Cherry Delightfulls Morsels (by Nestle - they're cherry-filled chocolate chips; find them on your baking aisle, or sub another chopped chocolate-cherry candy)
  • 1 can Pillsbury Chocolate Cherry frosting
  • Maraschino cherries with stems, for garnish
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. In a large bowl, combine the cake mix, egg and oil with a spoon until a soft dough has formed.
  2. Drop rounded Tablespoonfuls of dough into each muffin cavity, then gently flatten them down with your fingers. Bake the cookie cups for about 12-15 minutes or until the edges are set; do not over-bake. Allow the cookie cups to set in the muffin cups for about 5 minutes.
  3. Gently use the handle of a wooden spoon to make an indentation in the middle of the cookie cup, careful not to puncture through the cup. Immediately fill the well with a heaping pinch of the chocolate-cherry morsels. Allow the cups to cool completely before gently popping them from the muffin tin.
  4. Remove the cap and foil lining from the frosting and microwave it on medium-high power for about 30 seconds, stirring vigorously so it's smooth and pourable. Dunk each cookie cup into the melted frosting briefly, covering the top. Allow excess to drip off and return the cookie cups to a foil-lined baking sheet or wire rack. Immediately top with a maraschino cherry. Repeat with remaining cups, then serve!

DSC_0927AThese could not be simpler or any cuter! I’m a huge fan of the chocolate & cherry flavor combination and these cups hit it outta the park with their rich, chocolaty flavor and the bright bursts of cherry. If you can’t find the chocolate cherry cake mix or frosting, substitute regular chocolate cake mix with a teaspoon or two of cherry extract or maraschino cherry juice. And stir some cherry extract or maraschino cherry juice into canned chocolate icing in a pinch.

I hope you enjoyed! Have a great day, lovers!!

xo, Hayley

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