Monthly Archives: June 2015

Rocky Road No-Bake Cookies

This no-bake cookie recipe uses peanuts and marshmallows for a rocky road flavor combination!

Rocky Road No-Bake Cookies from JensFavoriteCookies.com I ran over my niece with a scooter. It’s a true story.

We recently went on this big family vacation, all eighteen of us spent a week together on a cruise. When we got to Cozumel, Mexico, we decided to rent scooters and drive down the highway to the beach. We must have looked like one strange scooter gang.

I don’t actually have any experience driving a scooter, but I swear this accident wasn’t my fault.

Well, it mostly wasn’t my fault.

The scooter in front of me caught the edge of the road when we were turning around, and they went sliding. I couldn’t stop in time, and literally just drove right over the top of poor JFK. You could literally see the tire tread on her arm. It was awful.

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I had visions of spending the rest of the vacation in a Mexican hospital, but as it turned out, JFK was fine. No broken bones, no internal bleeding, just the huge scrape on her leg that she got before I drove over her.

BEFORE. It’s important you know that.

I came away with some nasty bruises (I’ll spare you the details, but for real, I looked pretty beat up.) but JFK and her mom had the worst of it, with scrapes that ran the length of their legs. To her credit, JFK smiled and laughed, and made the best of the situation.

And then she lobbied me for cookies.

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“I think you owe me some sorry-I-ran-over-you-cookies!” she told me, about 10 minutes after the crash.

“Wrong,” I said. “You owe me some sorry-I-fell-under-your-tire cookies.” She didn’t buy this argument at all.

So I put on my thinking cap. I mean, what cookie says we were in a scooter accident on vacation?  Well, Rocky Road, obviously.

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One word about the marshmallows in this recipe. I used the Jet-Puffed Mallow Bits. I like these, because they are small, and dry, and don’t melt into the cookies as easily as the regular variety. I have discovered that they are not available in every grocery store, but I can almost always find them in Walmart, next to the hot chocolate mix.

They’re meant for cocoa, but they’re really fun for baking.

And they’re perfect for saying, sorry I ran over you with a scooter.

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Rocky Road No-Bake Cookies

An easy no-bake chocolate cookie with peanuts and marshmallows.

Servings 3 dozen

Ingredients

  • 1/2 cup butter
  • 1/2 cup milk
  • 2 cups sugar
  • 3 tablespoons cocoa powder
  • dash salt
  • 1 teaspoon vanilla
  • 1 cup shredded coconut
  • 3 cups quick oats
  • 1/2 cup peanuts
  • 1 cup dry marshmallow bits (Jet-Puffed Mallow Bits)

Instructions

  1. In a heavy saucepan, melt butter. Add milk, sugar, cocoa, and salt, and mix well. Bring to a boil and let boil 1-2 minutes. Remove from heat and add vanilla.

  2. Stir in coconut and oats, until well coated and combined. Fold in peanuts and marshmallow bits.

  3. Drop spoonfuls onto a baking sheet lined with wax paper or parchment paper. Refrigerate 10-15 minutes before serving.

Triple Chocolate Chunk Oreo Cookies

A recipe for a chocolate cookie with chunks of semi-sweet chocolate, white chocolate, and Oreo cookies.

Triple Chocolate Chunk Cookies from JensFavoriteCookies.com - a chocolate lovers dream come true!I normally try not to make chocolate cookies twice in a row.  Don’t get me wrong, I’m a confessed chocoholic and would be happy to make all my cookies super chocolatey.  I guess I also believe in moderation and variety and making my family members happy and crap like that too.  I’m not always happy about it, but I cut the chocolate with other stuff.

But not today.  I’ve been wanting to make Maria’s Triple Chocolate cookies for some time now, and this week my patience ran out.

When I was a teenager I had a job at a malt shop.  We had dozens of different flavors of shakes, and making these shakes was the bulk of my job.  My favorite was one called “Chocolate Lovers.”  It involved chocolate ice cream mixed with chocolate syrup, chocolate chips and Oreo cookies.  I found that most people thought the flavor was too rich, too chocolatey.  I thought they were nuts!  I’ve never found anything to be too chocolatey.  I ate this shake regularly, back when I had the metabolism to handle it.  Trolling through TP&TP and coming across this particular cookie took me right back to that malt shop, and that particularly rich shake.

Triple Chocolate Chunk Cookies from JensFavoriteCookies.com - a chocolate lovers dream come true!I should start by telling you that I did have one little problem with this cookie.  It calls for dutch process cocoa.  I really have nothing against dutch process or dark cocoa (in fact I looooooove these Salted Dark Chocolate Cookies!) but this one just felt better with regular old cocoa powder to me.

Triple Chocolate Chunk Cookies from JensFavoriteCookies.com - a chocolate lovers dream come true!

The big surprise (well, not that big a surprise, when you think about it!) was how amazing the dough tasted.  It is literally one of the best doughs I have ever eaten, and that is saying a lot.  Have you tried the Soft Sugar Cookie dough yet?  It’s one of the few that can compete.  I was really tempted to just get a spoon and eat the dough, and skip the baking altogether.  I had visions of chilled dough mixed into my ice cream.

Triple Chocolate Chunk Cookies from JensFavoriteCookies.com - a chocolate lovers dream come true!

Another bonus about this recipe is what a big batch it makes. I made them for my niece for her birthday, (I just can’t say no to a girl who wants chocolate-chocolate-chocolate cookies!) and I was so happy that after I stuffed her cookie box as full as I could get it, there were still lots of cookies left. It’s a good day when there are LEFTOVER triple chocolate cookies.

These cookies look and taste super yummy.  They store really easily, too. And if you don’t have a niece to share them with, you might be lucky enough to keep the whole batch to yourself!

 

Triple Chocolate Chunk Oreo Cookies
 
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A super chocolatey cookie with big chunks of chocolate and Oreos.
Serves: 5 dozen
Ingredients
  • 1 cup softened butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ cup + 2 T. unsweetened cocoa
  • 2½ cups flour
  • 1 cup semi-sweet chocolate chunks or chips
  • 1 cup white chocolate chunks
  • 1 cup Oreo cookies, cut into chunks
Instructions
  1. Cream butter and sugars. Add eggs and vanilla.
  2. Sift together dry ingredients, and add to the mixture, mixing only until incorporated.
  3. Add in chocolate, white chocolate, and cookie pieces, and mix gently.
  4. Bake at 375 degrees for 8-10 minutes.
  5. Allow to sit on baking sheet for 2-4 minutes, then remove to a cooling rack.
  6. Store in an airtight container.

 

Chocolate Blackberry Cream Cookies

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It is just not that difficult to come up with a reason to purchase berries.  I’m never quite sure what to do with them, but it never takes me long to figure it out.

When I found this recipe, I was excited to have a good reason to purchase blackberries.  They sat in the fridge for a couple days before I got around to baking with them, and the kids kept asking me about them.  My son, the “fruitarian,” was going crazy with blackberry-desire!

The cookie itself is deceptively delicious.  Even if you don’t want to top your cookie with berries, consider making this cookie plain.  It is a super simple version of a chocolate crinkle, made with a devils food cake mix.  It can be mixed up very quickly, and comes out soft and fudgy and almost brownie-like.  YUM.  Since the dough was quite soft, I used my scoop to drop dough into a bowl of powdered sugar, and I was quite generous in coating it, so my fingers wouldn’t get too sticky.

chocolate-blackberry-cream-cookies-1Don’t get me wrong, I have no problem licking chocolate cookie dough off my fingers.  I just wanted to save myself for the blackberry cream frosting.

Sometimes I make this cookie without the powdered sugar, and that works great too. Either way, you’ll have a soft chocolatey cookie that makes a great base for the frosting.

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I have honestly not baked with berries much.  The recipe on Your Cup of Cake calls for a blackberry puree, without actually mentioning how to make the puree, so I guessed.  I know there are other ways to make a puree, but this worked just fine and it was really easy.

I dumped a bunch of berries in a bowl, and  I used a fork to smash them a bit, and then I let them sit and macerate for maybe 10 minutes while I rolled the cookies in sugar and put them in the oven.

I then came back and smashed them some more.  The truth is, I am just way to lazy to strain this.  Plus, I don’t have a good strainer.  The only strainer I own has been used to clean the fish bowl, so I don’t have much desire to use it on my berries.

True story.  I figured it would be fine if my frosting had berry chunks in it.  Fine and dandy.

By the way, you won’t need nearly the berries you see pictured above. A small handful is enough, since you only need 3 tablespoons of puree. If you do end up with extra puree, cook it with sugar and water for a really delicious blackberry syrup!

chocolate-blackberry-cream-cookies-2I measured about 3 tablespoons of the non-strained berry puree, and mixed into my softened cream cheese and butter, and added powdered sugar until it was a nice, thick, frosting consistency.  I gently frosted my soft chocolate cookies, and topped them with a leftover berry, to make them look extra pretty.

And actually, if you’re into making things pretty, use a piping bag to pipe the frosting on. I was mostly into stuffing these in my face as fast a possible, so I used a knife to give the frosting a quick smear.

I think these would really impress at a gathering, so I definitely recommend them for entertaining!  Plus, since the cookies are made with a cake mix, they are one of the simpler recipes on this humble blog.  The only real problem was cleaning up all that powdered sugar!

My friends have some amazing berry-themed cookies this month too!  Check these out…

Raspberry Tarts by Tastes of Lizzy T
Olive Sables by Kelli’s Kitchen
Blueberry Lemon Cookies from Bake or Break
Chocolate Raspberry Oatmeal Cookies from Posed Perfection
Chocolate Blackberry Cream Cookies from Jen’s Favorite Cookies

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Chocolate Blackberry Cream Cookies

A recipe for a fudgy chocolate crinkle cookie topped with blackberry frosting.

Cook Time 8 minutes
Servings 2 dozen

Ingredients

Cookies:

  • 1 box devils food cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • powdered sugar for rolling

Frosting:

  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 2-3 tablespoons blackberry puree
  • 1 teaspoon vanilla
  • about 2 cups powdered sugar

Instructions

Cookies:

  1. Mix together cake mix, eggs, oil, and vanilla, mixing just until combined.

  2. Roll dough into balls, coat with powdered sugar. Place on baking sheet.

  3. Bake at 350F for 8-10 minutes. Remove to a cooling rack and let cool.

Frosting:

  1. Mix all frosting ingredients together. Adjust consistency by adding more powdered sugar to thicken, or more puree to thin.

  2. Generously frost cooled cookies. Top with a blackberry.

Frosting Stuffed Cookies

frosting-stuffed-cookiesA word about my life… it’s crazy.  And getting crazier all the time.

Between The Lizard’s graduation, The Fruitarian’s new job, the upcoming big family vacation, The Hippie Chick’s heavily planned social life, my new job, and Robb’s extensive traveling, I’m sometimes amazed we have time to sleep, let alone bake cookies.

But, when you do finally get some cookies made, everyone is just so happy to have them.

Today, it’s the first Monday in June, which means it’s time for the Cookie of the Month. This month we are all making cookies with frosting. It can be tough to come up with new good ideas for frosted cookies. I mean, I already did this one, and this one, and let’s not forget this one.

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Ultimately, I decided to put the frosting inside the cookie, just to be different.

Also, because I stole it from Shelley at Cookies and Cups. I’m not really as unique as I’d like everyone to think. True story.

Of course, Shelley’s cookies were all fat and mine are all flat, and that’s because I made frosting with butter while she used shortening. Also, mine are chocolate, which doesn’t make any difference to the texture of the frosting, I just like chocolate.

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My friends have awesome ideas for frosted cookies too! Check these out:

Chocolate Chip Sandwich Cookies from That Skinny Chick Can Bake
Oatmeal Maple Cream Pies from Cookie Dough and Oven Mitt
Frosting Stuffed Cookies from Jen’s Favorite Cookies
Twix Cookies from Kelli’s Kitchen
Oreo Whoopie Pies from Tastes of Lizzy T
Strawberry Buttercream Sugar Cookies from 365 Day of Baking and More

 

Frosting Stuffed Cookies
 
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Large chocolate chip cookies stuffed with chocolate frosting.
Author:
Recipe type: Cookies
Serves: 18
Ingredients
FROSTING:
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons mik
COOKIES:
  • ½ cup butter, softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup chocolate chips
Instructions
  1. FOR FROSTING: Place butter, powdered sugar, cocoa powder, and milk in a bowl. Use a hand mixer to beat until smooth. (The frosting should be kind of thick.)
  2. Place very small spoonfuls of frosting on a lined baking sheet. (I used a small cookie scoop and split each scoop into two frosting balls.) Freeze for about an hour.
  3. FOR COOKIES: Cream butter, sugar, and brown sugar. Add eggs and vanilla and mix well.
  4. Add salt and baking soda and mix well. Add flour and mix just until combined. Fold in chocolate chips. (Dough should be kind of thick.)
  5. Wrap dough around frozen frosting to form large (2-inch) balls. Bake at 350F for 14-17 minutes. Let sit on the baking sheet for 1-2 minutes before removing to a cooling rack.