Author Archives: Jen

Chocolate Blackberry Cream Cookies

chocolate-blackberry-cream-cookies (4 of 5)

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



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


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



  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.


  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.


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.


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
Cook time
Total time
Large chocolate chip cookies stuffed with chocolate frosting.
Recipe type: Cookies
Serves: 18
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons mik
  • 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
  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.


May 2015 Wrap-Up

may-2015-wrap-up-1So yeah, it’s June 4 and I’ve just realized that I never put together my month-end wrap-up for May. If that tells you anything about my life.

It appears I am vastly more protective of my down time than I imagined I would be. I’m pretty sure that makes me lazy, but I don’t care. I’ll just be lazy. I will.

Lazy with cookies, though.  Who’s with me?

My favorite recipe of the month was the Buttermilk Chocolate Chip Cake. Seriously, it was even tastier than I expected it to be. I love when that happens. I think the reader favorite this month was the Chocolate Chip Cookie Pops. Not that I blame you, they are totally fun!


We started off the month with the Cookie of the Month. This month’s cookies were all about chocolate chips, and I decided these cookie pops were the way to celebrate. I think they make super cute gifts and party favors. Plus, it gives you an excuse to eat two, because as any toddler knows, when you have a treat on a stick, you need one in each hand.


The Lizard brought me this fun recipe for Chocolate Torte from school. He absolutely loved making it, and has made it about 3 or 4 times in the 6 weeks he’s had the recipe. He even made a butterscotch version, which was pretty darn good, if I say so myself. It’s basically a really rich and dense cake, and it’s ah-mazing with whipped cream and fresh berries.


May 15 was National Chocolate Chip Cookie Day. I assume you celebrated privately? I celebrated by putting together a big-old list of chocolate chip cookie recipes on this site for you to have fun with. You might notice a chocolate chip theme to this whole month, honestly.


Easy Chocolate Chip Muffins are up next. This is one of those cases where I realized I had some fun and fancy muffin recipes (like this TO DIE FOR zucchini muffin) but I had neglected to post a good, basic chocolate chip muffin recipe. Consider this situation rectified.


I participated in Triscuit’s campaign to put 3 things on a cracker. I wanted mine to be tropical, maybe because I had just returned from a quick trip to California, and was dying to return. I topped my crackers with pineapple, coconut, and cream cheese. Get the details here.


My sister’s contribution to the blog this month had a chocolate chip theme to it too. She made these awesome 3-ingredient peanut butter cookies, which she topped with chopped dark chocolate. Because WHY NOT?


My last recipe for May was a Buttermilk Chocolate Chip Cake, which my son requested for his birthday this year. He wanted something topped with berries, and this really did the trick. You guys know how much I adore a buttermilk cake by now, right?


Wondering what to expect in June?  Well… there might be even more chocolate chips. One can never have too many, right?  And it will probably be a slow month here on the blog, since my family has got all kinds of things going on, which has pushed blogging down my long list of priorities, unfortunately. But never fear, I am not gone forever, and the blog will continue to churn out new fun and easy dessert recipes for you to try.

In the meantime, I’m always open to suggestion. You tell me… what would you like to see on Jen’s Favorite Cookies in the future?  Leave me a comment below!


See what else you missed in recent months!



Buttermilk Chocolate Chip Cake

The recipe for this buttermilk chocolate chip cake is a family favorite that stands the test of time. You’ll love this chocolate chip cake with ice cream, or just topped with whipped cream and fresh berries!

chocolate-chip-cakeI don’t want to date myself, but I can’t tell you this story without telling you that The Lizard (our oldest son) is graduating from high school next week.

I honestly don’t feel old enough to have an 18 year old. Maybe it’s just that I don’t feel smart enough to handle the situations and heavy life choices that are going on for him right now.

I don’t even feel old enough to handle my own life choices most days.

The Lizard likes just about everything, so when I ask him what kind of birthday cake he wants, I never know what answer I’m going to get. A couple years ago, he asked for a Chocolate Peanut Butter Cake, which ended up being a top contender for the best thing I have ever stuffed in my face.


This year, he requested “something with berries.”

Uh… “something with berries?” I replied.  “Like a strawberry cake?”

Turns out, he just wanted fresh berries on it somewhere.  Not that I can blame him.  He was probably remembering how awesome his Chocolate Torte was when we added whipped cream and fresh berries to it.

We ended up deciding on a chocolate chip cake, topped with berries.  And I added buttermilk, because, well, you know me.


The Lizard was thrilled with his cake.

I will say this… I would probably prefer this cake with regular old frosting rather than whipped cream.  If I had it to do over, I would probably use the frosting from this chocolate cake. But cake with fresh berries is never a bad idea!

It might make me feel better about having a graduating senior in my house!




4.5 from 2 reviews
Buttermilk Chocolate Chip Cake
Cook time
Total time
A rich, dense chocolate chip cake with whipped cream.
Recipe type: Cake
Serves: 12 slices
  • ½ cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour
  • 1 cup buttermilk
  • 1 cup chocolate chips
  • 1 pint whipping cream *(see notes)
  • ¼ cup sugar
  • fresh berries *(optional)
  1. Cream butter and sugar. Add eggs and vanilla and mix well.
  2. Add salt, soda, and baking powder and mix well. Add flour and buttermilk alternately, mixing just until combined. Fold in chocolate chips.
  3. Divide batter evenly between two greased and lined 9-inch round cake pans. Bake at 375F for 25-30 minutes, until a toothpick inserted near the center comes out clean.
  4. Let cakes cool before frosting or topping with whipped cream.
  5. Whip cream until soft peaks form. Add sugar and whip to combine. Spread whipped cream between layers of cake, and on top. Top with fresh berries.
While this cake is pictured with whipped cream, I wish I had used regular frosting instead. The dense richness of the cake is in stark contrast to the light whipped cream. I think the frosting used in this chocolate cake would be a great match.


Simple Peanut Butter Cookies

These simple peanut butter cookies take just 3-ingredients to make! Gluten-free, small-batch, fun to make with kids.


My sister and I come from a peanut butter loving family, and it shows. (Remember when my sister came up with these peanut butter and jelly cookies?) Just use the search bar on this site, and search the phrase “peanut butter,” and you’ll see what I mean.

I’m totally not surprised she came up with something this awesome. It’s just like her. I’ll get out of the way now, and you can read what Em has to say!


Honest question: at what point does eating peanut butter straight out of the jar stop being a snack and start being a meal?

I don’t know why, but whenever I’m home by myself and I feel like I want a snack, I open the fridge and stare in it for about three solid minutes before I decide to have a spoonful of peanut butter.  I guess it’s because when you have peanut butter, you’re never really alone.

It’s like…peanut butter just gets me.

The only thing I like more than peanut butter is avocados and the only thing I like more than avocados is being lazy and there is nothing I’m willing to do to prove it.  To that end, I have what seems to be this affliction where every time I feel ambitious enough to bake something elaborate, I’m always out of just ONE ingredient.


Given my aforementioned laziness, you know I’m not going to the store for one stupid thing.  So I’ve taken to developing a habit of mitching and boaning for a few minutes, eating a spoonful of peanut butter, then sitting in front of the TV and foregoing any baking aspirations that may have cropped up in my subconscience.

Mr. Nation and I were simultaneously experiencing a hankerin’ for something sweet the other night (who says we don’t do things together?).

If I’m going to exert the energy to actually make something, then I’m going to go a step further and write a potential blog post about it.  Enter the universe trying to have its way with me by declaring my entire house devoid of flour.  If you’re contributing to a baking blog, a flour shortage is a mighty big challenge to overcome, but again…too lazy to go to the store.

I stood in the middle of my kitchen for a minute, looking down the mouth of an open jar of peanut butter and realized that I also have a few squares of dark chocolate in my fridge.  Knowing that nothing can go wrong with this combination helped me summon the confidence I needed to come up with a solution.


That’s when I MacGyved these delicious little cookies.

They seriously take next to no time and about the same amount of effort.  I especially enjoyed haphazardly wrapping my chocolate squares into a piece of parchment paper and breaking them up with a meat mallet.


Simple Peanut Butter Cookies
Cook time
Total time
Easy 3-ingredient cookies topped with chocolate.
Recipe type: Cookies
Serves: 1 dozen
  • ½ cup creamy peanut butter
  • 1 egg
  • 5 teaspoons sugar
  • 4-5 squares dark chocolate (about 2 oz.), broken into pieces *(optional)
  1. In a small bowl, combine peanut butter, egg, and sugar.
  2. Using two spoons or a cookie scoop, form small balls of dough and place them on a baking sheet lined with parchment paper.
  3. Sprinkle chocolate pieces on top of each cookie. Bake at 350F for 12-15 min.


Tropical Cracker Topping

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Crackers and cream cheese have long been a favorite at our house. Plain old crackers, and plain old cream cheese.

But for you, something better. Something sweeter. Something one step above.

This week, I opted for Triscuit crackers.  They’re just better than a plain old cracker. They’re all wheaty, with texture and flavor.  And they just beg for interesting toppings.

You can put practically anything on them and they taste awesome.

I bought some of the whipped cream cheese. I like this kind because it is so easy to spread, it’s perfect for crackers. Then I spooned on some crushed pineapple and a little pinch of coconut, and voila! The Tropical Cracker Topping was born.


On a recent trip to California, I dipped my toes in the ocean, and promptly realized just how long it had been since I had been to the beach.  I had forgotten the smell, and the feel of the sea breeze, and the sand in my toes.

It’s an experience I would love to have more often, but living two states away from the ocean makes it a bit difficult.

The pineapple and coconut remind me of that. The beach. The pier. The sand. The breeze. It actually makes me wish I was back there right now.

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I love that Triscuit is more than a plain old cracker. There are tons of ideas out there for toppings for Triscuit, so if you’re looking for more ideas, check out their Pinterest boards, their Instagram, or their Twitter feed.  (And remember, the suggested serving size is 2 crackers.)

Chime in! Leave a comment below and tell me what you put on your Triscuit!

Tropical Cracker Topping
Triscuit crackers topped with tropical flavors.
Recipe type: Snacks
  • 2 Triscuit crackers
  • Whipped cream cheese
  • Crushed pineapple
  • Shredded coconut
  1. Spread cream cheese on each cracker. Top with pineapple and coconut.


Easy Chocolate Chip Muffins

These easy chocolate chip muffins use quick oats for great texture, butter for great flavor and chocolate chips to make them over the top delicious!

easy-chocolate-chip-muffinsYou should see the amount of chocolate chips we go through at this house. And butter. It’s obscene.

But seriously? Chocolate chips are SO good.  I’ll put chocolate chips in just about anything. I mean, this blog has a chocolate chip dip, chocolate chip brownies, chocolate chip scones, truffles, cake, blondies, not to mention a bunch of kinds of chocolate chip cookies, and of course, these muffins.

My kids even ask for chocolate chips in their waffles.

Let’s face it. Everything is better with chocolate chips.  It’s worth having a few packages hanging out in the pantry… just in case!


When it comes to muffins, I am super proud of this Banana Bread Muffin. I added some quick oats to give them some awesome texture. They are dense enough, but not too dense.

I did the same for these Chocolate Chip Muffins. A little bit of quick oats makes for an amazing texture. It makes them just a little fluffier.

I’ll tell you, I was super happy to start my day with these.


My son, The Fruitarian, even made bets for these muffins. I told him if he won the bet, he could have a warm muffin right out of the oven, rather than waiting for me to photograph them.  That made him happy!

He lost the bet, of course. He apparently hasn’t learned the cardinal rule of betting, which is, never bet against me.  Ha!

He and I both had quite a few of these gorgeous muffins.  I predict they’ll disappear fast at your house too.

Especially if you eat them warm!


Also try these!

Banana Chocolate Chip Pancakes from Crazy for Crust
Perfect Chocolate Chip Waffles from Mommy Musings
Chocolate Chip Pancake Poppers from Deliciously Yum

Easy Chocolate Chip Muffins
Cook time
Total time
An easy chocolate chip muffin recipe with great texture!
Recipe type: Breakfast
Serves: 15-18
  • ½ cup butter, softened
  • ⅓ cup sugar
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • ¾ cup quick oats
  • 1 cup milk
  • 2½ cups flour
  • 1 cup chocolate chips
  1. Cream butter and sugars. Add eggs and vanilla and mix well.
  2. Add salt, soda, baking powder, and oats, and mix well.
  3. Add flour and milk alternately, mixing just until incorporated. Fold in chocolate chips.
  4. Prepare a muffin pan by greasing or lining the cups. Fill cups about ¾ full with batter. Bake at 425F for 5 minutes, then reduce heat to 350F and bake 15-18 minutes more.


National Chocolate Chip Cookie Day

It’s National Chocolate Chip Cookie Day today!  It might be the greatest food holiday EVER.  At least, it’s the only one I get truly excited about celebrating.

I don’t know how many chocolate chip cookies and chocolate chip cookie inspired recipes are on this site. Not sure I can count that high. Let’s just say, it’s a lot.  So today, I’m celebrating by sharing some of my favorites with you.


Ever tried your chocolate chip cookies on a stick?  You’ll want a cookie pop for each hand!


The extra brown sugar makes these cookies SO soft and chewy. They have an awesome rich flavor, and of course, taste great with milk!


Sometimes a girl wants her chocolate chip cookies with a little extra chocolate. Or a lot of extra chocolate.


These are so creamy and tasty, you won’t even miss the eggs. Trust me.


We’re huge fans of coconut around here. And coconut tastes awesome with chocolate chips!


It’s like chocolate chips and peanut butter were made for each other.

Oatmeal CC New Slider

This is our family favorite, and the one that landed me a ribbon at the county fair.

three ingredient cookies

These super easy cookies are made with condensed milk, and have a texture similar to shortbread. My most popular recipe!

chocolate chip cookie

The fudge layer is gooey stuff, but I’ve never heard anyone complain.


These are a summertime must, especially if you don’t build fires in your own yard.

chocolate chip cookie

The graham crackers give these cookies a kind of surprising, sweet edge. These are definitely near the top of the favorites list!

chocolate chip banana bread cookies

These taste amazingly similar to banana bread. Except they’re cookies!


Chocolate chips AND Kit Kat Bars. These chocolate chip cookie bars are heavenly!


This cookie inspired dip isn’t exactly like eating dough, but it’s darn close!


Turn this egg-free cookie dough into easy candies! Your family and friends will thank you.


Who needs frosting? Top these awesome brownies with chocolate chip cookie dough!


These easy buttermilk drop scones will have you wrapped around their little finger!

Keep your eyes peeled, because there are more chocolate chip cookie – inspired recipes coming up this month!  In the meantime, be sure to stock your pantry with high quality chocolate chips, and find even more chocolate chip recipes on this Chocolate Chip FAVORITES Pinterest board.

And don’t forget to check out this awesome collection of 100 chocolate chip cookie treats!



Chocolate Torte

chocolate-torte-cakeThe Lizard (our oldest child) has been taking a culinary arts class at school, which he has loved. He found running the cafeteria strangely satisfying. He came home with onion-cutting skills and salsa-making skills, but his favorite experience from the class was making this torte.

He was super excited to make it for the family. It’s a rich and dense chocolate cake, so naturally, I was in love with it immediately.

He even made us a butterscotch version of the torte by using butterscotch chips in place of the chocolate chips. By the way, butterscotch torte? Also good.

He talked me into blogging it this week, but I feel I should be upfront with you and let you know that this is not a recipe of my creation. This is the recipe straight from the culinary class.


Normally, we eat this cake plain. No frosting. No ice cream. Just cake.

But today? I added whipped cream and fresh berries. Mostly because we were in the mood for berries. We were surprised how much it added to the torte to have the berries there. You could say they took it to the next level.

I highly recommend it.


You know what else I recommend? Having a teenager make this for you while you have some quality couch potato time. The cake tastes even more amazing when someone else makes it and brings you a warm slice!

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Chocolate Torte

A rich, dense, easy to make single layer chocolate cake.

Cook Time 30 minutes
Servings 6 slices
Author Jen @ Jen's Favorite Cookies


  • 1/2 cup butter
  • 1/2 cup light corn syrup
  • 1 cup chocolate chips
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • whipped cream (optional)
  • fresh berries (optional)


  1. Preheat oven to 375F. Line and grease one 9-inch round cake pan.

  2. In a saucepan over medium heat, combine butter, corn syrup, and chocolate chips. Stir until melted and smooth.

  3. In a mixing bowl, combine sugar, eggs, and vanilla. Add chocolate mixture slowly. Add flour and mix just until combined.

  4. Spread batter evenly into the prepared 9-inch pan. Bake at 375F for 30-35 minutes, until a toothpick inserted near the center comes out clean.

  5. Let cool 5-10 minutes, then turn cake out onto a cooling rack to continue cooling. If desired, serve with whipped cream and fresh berries.


Chocolate Chip Cookie Pops

chocolate-chip-cookie-pops (6 of 1)You guys, May 15 is National Chocolate Chip Cookie Day. I mean, how can I NOT celebrate that?

It’s basically the Holy Grail of cookie holidays.  (And because I know you’re going to ask, yes, there are other cookie holidays. Like Cookie Day Dec. 4, and Oatmeal Cookie Day March 18, and National Macaron Day May 31, and a few others.)

This year I wanted to make it easy for everyone to get in on the fun, so I put my chocolate chip cookies on a stick.  The kids thought they were really fun, and they were excited to show my creation to their friends and cousins.


Let me tell you the key to putting a chocolate chip cookie on a stick. You can’t just use any old recipe. The cookie has to be kind of stiff and crunchy in order to hold its shape. This cookie uses powdered sugar to help with that.

They also work best if you roll the dough out kind of thick (about 1/4-inch) and cut circles.

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I know what you’re thinking… isn’t it hard to get the cookie cutter through those chocolate chips?  Why yes, yes it is. How smart of you to notice. In fact, I often found myself digging through the dough to remove an offending chip or two, so I could get the cookie cutter through the dough.

And you may have to finesse those sticks through the dough a little in order to avoid the chips, but this part was not as difficult as I anticipated.

chocolate-chip-cookie-pops-3 chocolate-chip-cookie-pops-collage-1b

My favorite thing about this cookie is how dang stinkin’ cute it is. You could hand these out as little gifts or prizes, and everyone would be thrilled!

Or you could eat them yourself and be thrilled alone. I did some of that, too!


Celebrate Chocolate Chip Cookie Day in style with these awesome recipes!

Graham Cracker Chocolate Chip Cookies from Kelli’s Kitchen
Malted Milk Chocolate Chip Cookie Sandwiches from Tastes of Lizzy T
Corn Flake Chocolate Chip Cookies from Bake or Break
Brown Butter Hazelnut Chocolate Chip Cookies from A Cookie Named Desire
Chocolate Chip Cookie Pops from Jen’s Favorite Cookies
Avocado Chocolate Chip Oatmeal Cookies from Posed Perfection

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Chocolate Chip Cookie Pops

A crispy chocolate chip cookie on a stick.

Cook Time 15 minutes
Servings 2 dozen


  • 1 cup shortening
  • 1 cup sugar
  • 1/2 cup powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 1/4 cups flour
  • 1 cup chocolate chips


  1. Cream shortening, sugar and powdered sugar. Add eggs and vanilla and mix well.

  2. Add salt and baking powder and mix well. Add flour and mix just until combined. Fold in chocolate chips.

  3. Wrap dough tightly in plastic wrap, and chill in the refrigerator for 3-4 hours or overnight.

  4. Roll chilled dough on a well floured surface, to ¼-inch thickness. Cut 2-inch circles (or other shapes).

  5. Push sticks into the circle from the side toward the center. Carefully place cookie and stick on a lined baking sheet. (If desired, you can chill these in the freezer for 2-3 minutes to help them keep their shape.)

  6. Bake at 375F for 13-15 minutes, until edges are sightly brown. Let cool for 2-3 minutes on the baking sheet, then use a pancake turner to carefully transfer cookies to a cooling rack. Do not pick up cookies by the stick until they have cooled completely.

April 2015 Wrap-Up

april-wrap-up-1April was a blur. Seriously. Some exciting changes in my personal life have forced my blog into the second-string position.

Don’t mind my sports metaphors, I just came home from a water polo game and I’m feeling more like a sports fan than usual.  Of course, I normally don’t follow sports at all, so it’s really not hard for me to feel more sporty than usual.

Making blogging my second thing instead of my first thing means I’m behind on my Facebook posts and my pinning and I spend less time staring at my own work than usual.  That last one is probably a good thing, though.  It didn’t stop me from having a favorite recipe though, and this month my favorite was the Chocolate Peanut Butter Ice Cream Sandwich Cookies, by far.  Hands down. No contest.

Although, I’ll admit that I wish I had been present for the creation of that 7-Layer Greek Dip.  Living 2 states away from my sister makes the food sharing basically impossible.

Did you miss anything this month?  Catch up on what you missed here:


This Easy Pineapple Cheesecake was just that… EASY. You can throw it together in just a few minutes, there’s no baking required, and you have a great weeknight dessert.


As I mentioned above, these Chocolate Peanut Butter Ice Cream Sandwich Cookies are all that and a bag of chips.  It’s April’s Cookie of the Month, so included in this post was a bunch more peanut butter cookie recipes.


My sister, Em, contributed this amazing 7-Layer Greek Dip this month. I’m so in love with those Greek flavors… feta cheese and cucumber sauce and hummus and olives! It’s a dip that’s sure to please.


For these Easy Chocolate Cupcakes, I spruced up a cake mix with my favorite ingredient… buttermilk! They’re semi-homemade, don’t require any fancy frosting, and they taste awesome.


I returned to my roots this month with these classic No-Bake Cookies.  Robb calls them Cocoa Mounds. You could also call them Oatmeal Stovetop Cookies. Whatever you call them, you’ll be glad to have this super fast and easy kid-friendly recipe in your back pocket!


I’ve been wanting to make these Onion Dill Potato Chips for a long time now.  I’ve had the idea in my head for months. I absolutely LOVE dill, and I think it tastes great with onion. I wish I could find this flavor at the grocery store.


Chocolate Chip Cookie Dough Brownies is the sort of recipe you’d think I would have tackled by now. I mean brownies plus cookie dough? What’s not to love? I made the dough egg-free, too, so you wouldn’t have a single thing to worry about.


And last, but certainly not least, these Caramel Marshmallow Cookies were my nephew’s idea, and I’d like to personally thank him for it. It’s an awesome flavor combination, and gave me an excuse to revisit the amazing Brown Sugar Cookies.

Coming in May:

Chocolate Chips.  I think we should all prepare for the greatest day of the entire year… National Chocolate Chip Cookie Day on May 15!  I’m preparing. And I’ll be bringing you fun chocolate chip cookie themed treats here on the blog, and on my Facebook page, AND I even have a Pinterest board dedicated to chocolate chips. Let’s connect in one of all of these places.

We’ll also be getting ready for summer with some fun kid-friendly treats for cooling off.

I’d love to hear from you!  What was your favorite treat this month? What are you hoping to see in May?

See more great recipes in these Month-End Wrap-Up Posts!


Caramel Marshmallow Cookies

caramel-marshmallow-cookiesDo you ever wonder what cookie I dream about?

Well, I’ll tell you. Lately, it’s been this Brown Sugar Cookie. It’s such a deceptively simple cookie with amazing brown butter flavor. If you wanted a cookie to taste like caramel, this is what you would make.

It’s perfect.

When my nephew, Happy Man, asked for caramel and marshmallow in his birthday cookies, I immediately thought of the Brown Sugar Cookies.

I actually went hunting for caramels to stuff in them, but Robb suggested I use Rolo’s. He was totally right about that. It was a perfect choice.


Since I was also stuffing the cookies with marshmallows, I decided on the Rolo minis. They were still plenty big for stuffing inside a cookie, and there were no wrappers to deal with.


I also used mini marshmallows because who wants to cut up the big ones?

Why yes, laziness IS the motivating factor in my kitchen.

caramel-marshmallow-cookies-recipe caramel-cookie-recipe

In the end, I’m happy if Happy Man is happy. And Happy Man was thrilled to get his very own box of custom birthday cookies, so I guess that is a good sign.

And I have half a bag of Rolo minis leftover. Now, what to do with those?

caramel-marshmallow-cookies (5 of 1)

Caramel Marshmallow Cookies

A brown butter and brown sugar cookie stuffed with marshmallows and Rolo candy.

Cook Time 15 minutes
Servings 2 dozen


  • 14 tablespoons butter
  • 1 1/2 cups brown sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups flour
  • Rolo minis
  • miniature marshmallows
  • 2 tablespoons each sugar and brown sugar for rolling


  1. Place 10 tablespoons of butter in a small saucepan over medium heat. Cook for a few minutes, stirring occasionally, until butter turns brown.

  2. Cut remaining 4 tablespoons of butter into chunks and place in the mixing bowl. Pour hot brown butter over the top, and let sit a few minutes, stirring occasionally. Once all the butter is melted, add brown sugar and mix well.

  3. Add egg and yolk, and vanilla, and mix well. Add salt, baking powder, and flour, and mix until combined.

  4. In a small dish, combine sugar and brown sugar for rolling. Take a large piece of dough and flatten the center. Press two mini marshmallows and one mini Rolo in the center, and wrap dough around and seal tightly. (It should make a large 2-inch cookie.) Roll cookie in sugar mixture and place on a lined baking sheet.

  5. Bake at 350F for 14-16 minutes. Let cool for 1-2 minutes on the pan before transferring to a cooling rack.


Cookie Dough Brownies Recipe

This cookie dough brownies recipe is so easy to make! Use egg-free cookie dough instead of frosting for an interesting and tasty treat!

cookie-dough-brownies Nothing brings the family together like a batch of brownies.

Unless it’s cookie dough.  I don’t think we’ve ever stood as close to one another as when we are all reaching into the bowl of cookie dough at once.  No one wants to be left out of that!

Which is why brownies with cookie dough on them was one of the more brilliant ideas I’ve ever come across.

The kids thought so too. They asked me about 20 times if they could eat the cookie dough brownies, and I had to keep telling them no, because they weren’t quite chilled enough to photograph.

Which didn’t stop me from sneaking pieces of the crust when the kids weren’t looking.

Don’t tell them.

(See related post: One Bowl Brownies)


Pin this to your Desserts board on Pinterest!

I’m always sort of surprised at those people who don’t like frosting. I mean, I get that some kinds of frosting are really not that great, and more for show than for flavor, but as a general rule, you can’t go wrong with butter and sugar.

If you’re one of those anti-frosting people, this recipe should appeal to you. There’s no need to frost these. Just consider the cookie dough to be the frosting.

The best dang frosting you ever had. Because it tastes just like cookie dough.


And if you are a pro-frosting person, you can even bump these up a notch by adding a layer of chocolate ganache on top.

And sprinkles.

cookie-dough-brownies (2 of 3)

Cookie Dough Brownies Recipe

Rich chocolate brownies topped with egg-free cookie dough.

Cook Time 30 minutes
Servings 16 servings



  • 1/2 cup butter
  • 4 oz. semi-sweet or bittersweet chocolate roughly chopped
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup flour


  • 4 tablespoons butter softened
  • 4 oz. cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1/2 cup chocolate chips



  1. Place butter and chocolate in a mixing bowl, and microwave in 30-second intervals, stirring between each, until melted and smooth.

  2. Add sugar, eggs, and vanilla, and mix well. Add flour and mix until combined.

  3. Pour brownie batter into a greased or lined 9x9 pan. Bake at 350F for 30-35 minutes, until edges are dry and start to pull away from the pan slightly. Let cool.


  1. Cream butter, cream cheese, sugar, brown sugar and vanilla. Add salt and flour and mix until combined. 

  2. Spread cookie dough evenly over brownies. Let chill for an hour or more in the fridge.

  3. Cut into 9 large or 16 small brownies. For best results, keep refrigerated, and serve cold.


Onion Dill Potato Chips

onion-dill-cihps (3 of 3)I’m such a sucker for potato chips. I definitely fit into the category of people that can’t eat just one.

Have you seen all the crazy chip flavors that are coming out these days? Most of them are not something I would ever try, though I have found one or two good ones.  If you like the crazy flavors, feel free to drop me a recommendation in the comments below, and I’ll give them a shot.

One thing I have not seen at the grocery store is chips with dill. I don’t know why not, either, because dill is so fantastic.

I love putting dill in my tuna sandwiches. And dill dip for vegetables? Fuggedaboutit.


One of the great things about making homemade chips is that you can flavor them any way you like. If you don’t love onion and dill, maybe you’d prefer barbeque? Or salt & vinagar? Or cheddar cheese?

Another benefit is that you can make as much as want. Feeding a crowd? Slice 3 or 4 potatoes. Just want chips for one? 1 potato is plenty.

And let’s not forget the superior taste of homemade chips. They don’t keep, so you have to eat them or throw them out, but trust me, you’re going to want to eat them.


Whatever you decide to put on your chips, try them homemade. You might never go back!

onion-dill-cihps (3 of 3)

Onion Dill Potato Chips

Homemade potato chips sprinkled with onion and dill.

Author Jen @ Jen's Favorite Cookies


  • 1 medium potato
  • cooking oil (vegetable, canola, or grapeseed)
  • onion salt
  • dried dill weed


  1. Use a mandoline (or a very sharp knife) slice potato into ⅛-inch slices.

  2. Place slices in a bowl and cover with cold water. Let sit in water for 30 minutes. Drain water, and lay slices out on a paper towel and pat dry.

  3. Fill a fry pan about ¼-inch deep with oil. Bring oil to a temperature of 325F.

  4. Place a few dry potato slices in the hot oil at a time, letting them get slightly brown (about 2 minutes) and then turning and cooking to let the other side brown.

  5. Remove cooked chips and place on a tray lined with brown paper to drain. Immediately sprinkle chips with onion salt and dill weed.

  6. Continue process with remaining potato slices. Serve immediately.


No-Bake Cookies Recipe

This no bake cookies recipe is a classic your family will love! Easy enough that kids can make it, everyone will appreciate a no-bake cookie that is ready to eat in just minutes!

no-bake-cookies-recipeI recently started a new job, which has really wrecked my schedule. Being in the office all day is far different from being at home all day, and I find myself sort of missing the solitude of my quiet home-alone hours.

I also find myself missing the desire to make dinner. Or make anything, really. I would just prefer someone serve it to me on a silver platter.

I’ve been racking my brain for meals and desserts that are even faster, even cheaper, and even easier than what I’ve done in the past.

And, with summer right around the corner, I am returning to my no-bake roots. Because some days, NOT turning on the oven is my favorite thing.

It’s right behind NOT listening to the radio. Silence is often my favorite station.


When I was a kid, we used to make this no-bake cookies recipe all the time. It was a staple. We practically had the recipe memorized, that’s how often we made it.

Can you blame us? We wanted a treat, and we wanted it quickly, and we didn’t want mom to yell at us about cleaning up a bunch of dishes.

Not to mention, we were usually making these during commercial breaks. *ahem*

My kids know nothing about doing things during commercial breaks. I don’t think they’ve watched a live television program ever in their lives. And don’t even get me started about telephone books, and rotary telephones, and encyclopedias, and hand-cranked pencil sharpeners.

They know nothing about any of these things.

But you know what they do know? They know all about no-bake cookies. What can I say? Some things are just timeless.


Allow me to share a few notes on no-bakes I have learned over the years.

First, it is easy to adjust the texture of these cookies by adding more oats or coconut. (Chopped walnuts also work well.) But taking oats away is a different issue, so tread carefully. This batch turned out a touch dry, which frankly doesn’t bother me one bit, but I know some people prefer a chewy treat.

Second, I used to always drop these on wax paper, and inevitably I would find myself eating a cookie with a little wax paper glued to the bottom, that wouldn’t come off until the cookie warmed up a bit. So, if you’re not into eating wax paper, may I suggest using parchment paper? A silicone mat also works.

My favorite way is actually to take the non-stick spray to a mini muffin pan, and drop my spoonfuls in there. The cookies don’t come out with that classic mounded shape, but I’ve never heard one complaint about that.

Third, and perhaps most importantly, prepare for this to disappear in record time. I have literally never in my life seen a no-bake cookie last more than 24 hours. Or even close to 24 hours. If you’ve got a houseful to feed, be sure to make them small!

Then I suggest making your kids make the cookies, and tell them to bring you a couple on a silver platter while you take your shoes off and relax!

no-bake-cookies (5 of 1)

No-Bake Cookies

A simple stovetop cookie recipe, requiring no baking.

Servings 2 dozen
Author Jen @ Jen's Favorite Cookies


  • 1/2 cup butter
  • 2 cups sugar
  • 3 tablespoons cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 cups quick oats
  • 1 cup shredded coconut


  1. In a sauce pan, melt butter. Add sugar, cocoa powder, and milk, and mix to combine. Bring to a boil, and boil 1-2 minutes.

  2. Remove from heat and add vanilla. Stir in oats and coconut, mixing until well combined.

  3. Drop spoonfuls onto a baking sheet lined with parchment paper or silicone mat. Chill in the fridge for about an hour.

Recipe Notes

Yields will vary widely depending on how large you make your cookies. If I do small-ish spoonfuls, I can get about 2 dozen cookies.


Easy Chocolate Cupcake Recipe

This easy chocolate cupcake recipe uses a basic box mix, but doctors it up with buttermilk. You’ll love how easy this chocolate cupcake is to make, and how delicious the flavor is!

easy-chocolate-cupcake-recipeIt’s not uncommon for me to get comments and questions from readers, which indicate that they are new to baking, or want a recipe that will be, for lack of a more interesting word, easy.

Easy. Easy. Easy.

And let me testify to the fact that you don’t have to be new to baking to want that.  I want it All. The. Time.

You know what else I want all the time?  Chocolate. Which obviously makes this one of the best recipes ever. I could eat chocolate every day. It never gets old. There’s no time of year that’s not chocolate time of year.

Who’s with me?


I don’t make cupcakes very often, and let me tell you why.  It’s partly because I would way rather have a cookie or brownie than a cupcake, but it’s mostly because of the frosting.

There are lots of bloggers out there creating these gorgeous cupcakes with perfectly swirled mounds of frosting on them, and I’m not going to lie, I’m a little jealous of their skills.  I can’t frost a cupcake to save my soul. (My friend Diane makes these beautiful frosting roses, if you’re interested.)

It’s the reason I prefer frosting like this, the kind you just smear on with a knife and doesn’t require a piping bag or any skills at all. EASY.


You might be wondering what makes this cake so easy, and I will confess that I used a cake mix. But regular old cake mix cake is just sort of boring and not that fantastic, so I doctored it up with buttermilk and sour cream. It gives the cupcakes an awesome flavor, and makes them super simple to throw together.

My easy recipe friends, this one is totally for you.

(If you are looking for a recipe that is from scratch, check this awesome Devil’s Food Cake from Chocolate Moosey, and this Perfect Chocolate Buttercream Frosting from Barefeet in the Kitchen.)


Want more? Try these fun cupcakes!

white cake recipegingerbread-cupcakes-with-cream-cheesefunfetti



Easy Chocolate Cupcake Recipe
Cook time
Total time
A simple chocolate cupcake recipe using cake mix and buttermilk.
Recipe type: Cake
Serves: 18
  • 1 box chocolate cake mix
  • ½ cup sour cream
  • ½ cup buttermilk
  • ½ cup milk
  • 1 egg + 2 egg yolks
  • 1 teaspoon vanilla
  • 1½ cups powdered sugar
  • 2 tablespoons cocoa powder
  • 3 tablespoons buttermilk
  1. For cake, place all ingredients in a mixing bowl, and mix until combined.
  2. Line a cupcake pan with paper liners, and fill each cup about half full. Bake at 350F for 18-22 minutes, until a toothpick inserted near the center comes out clean.
  3. Let cupcakes cool completely.
  4. For frosting, combine all ingredients in a small bowl, until smooth. Lightly frost cooled cupcakes.


Seven Layer Greek Dip Recipe

This seven layer dip recipe uses Greek flavors for a fun twist! You’ll love serving this Greek seven layer dip with crackers or pita chips. Recipe for homemade tzatziki sauce included.

seven-layer-dip-recipeToday, I’ve invited my sister to wax eloquent about all things Greek. I discovered my love of Greek food back when a college boyfriend introduced me to gyros, and I’ve been hooked ever since! I’m turning my blog over to Em now, to share this amazing dip with you.


Okay, I’ve eaten an entire container of Greek yogurt and John Stamos still hasn’t shown up to take his shirt off yet so this is total bull crap.

I’m always weirded out by people who self-identify their nationality without being asked.  “Oh cool, you’re from Greece huh?  Congratulations on your collapsing economy and bad pizza.”

Okay, I know the Greeks haven’t gotten everything wrong, they invented Democracy (before YouTube comments, obviously), and they give us all kinds of fun and useful mythological references (although trying to differentiate between Greek and Roman mythology is basically my Achilles heel), but how can we really trust a country that is so caught up in itself that it’s national anthem has 158 versus?



What the Greeks do have going for them though is a stellar cuisine.  Being a vegetable-lover, I adore all Mediterranean cuisine.  It’s simple, bright, versatile, and totally delicious.

Like all my recipes, this is pretty customizable.  You can add green onions, cream cheese (with dill and lemon juice mixed in), chives, etc. or make a different variety of hummus or tzaziki.


If you don’t know what tzaziki is, don’t feel stupid, nobody knows it by it’s real name.  Basically, it’s a simple cucumber sauce made with Greek yogurt and dill (recipe is below).  If you’ve eaten a gyro, you’ve eaten tzaziki.  If you haven’t eaten a gyro, then may God have mercy on your soul because you are REALLY missing out on a wonderful part of life.

This little plate of wonders is fantastic for parties and entertaining.  Serve with vegetables or pita chips.


Want more? Try these party pleasers!

mustard dipkey lime dip sweet-tangy-meatball-dip


7-Layer Greek Dip
A simple layered dip with Mediterranean flavors.
Recipe type: Dips
  • 1 ½ Cup hummus
  • 1 Cup tzaziki
  • 1 Cup cucumbers, seeded and diced
  • 1 Cup tomatoes, seeded and diced
  • ½ Cup Kalamata olives, chopped
  • ½ Cup crumbled Feta cheese
  • ⅛ – ¼ Cup parsley, minced
  1. Spread the hummus in the bottom of a pie plate or small, shallow baking dish.
  2. Spread tzaziki in a layer, then create layers by sprinkling the cucumbers, tomatoes, olives, feta, and parsley.
  3. Cover and chill at least two hours.

Tzatziki Sauce
A simple cucumber sauce.
Recipe type: Dips
  • ½ Cup cucumber, chopped
  • 2 Cups plain Greek yogurt
  • 2 cloves garlic
  • 1 Tbsp. white wine vinegar
  • 1 small bunch of dill leaves, chopped
  • 2 sprigs of mint leaves, chopped
  • pinch of salt
  1. Combine all ingredients in a blender, blend until smooth.


Chocolate Peanut Butter Ice Cream Sandwich Cookies


I’m always looking for new and interesting cookie ideas to share with you.  I’m like a hunter at the grocery store… hunting down fruits, nuts, chocolates, candies, basically anything that might work in a cookie recipe.

It’s a little weird, I know, but that’s my life.

The thing is, though, when the kids and I want to make cookies just for fun, you know what we always make?  Chocolate chip or peanut butter.  The classics.

Maybe that’s why I decided that this month’s Cookie of the Month needed to involve peanut butter.  You can never go wrong with a peanut butter cookie.


Of course, I also have trouble leaving well enough alone, so I took my plain jane peanut butter cookies and sandwiched them with chocolate ice cream.

Actually I used this chocolate ice cream with a ripple of peanut butter in it, because that’s how I am.  I love chocolate ice cream, but chocolate peanut butter ice cream is even better.


Since this is the Cookie of the Month, there are lots of people sharing peanut butter cookies with you today!  Check out this variety:

Chocolate Peanut Butter Ice Cream Sandwiches from Jen’s Favorite Cookies
Peanut Butter Cut Out Cookies from Tastes of Lizzy T
Peanut Butter Oatmeal Cookies from Bake or Break
Chocolate Peanut Butter Chip Cookies from The Cooking Actress
Rolo Peanut Butter Blossoms from That Skinny Chick Can Bake
Peanut Butter and Jelly Thumbprints from Crumb: A Food Blog
Peanut Butter and Syrup Cookies from Kelli’s Kitchen
Peanut Butter Compost Cookies from Gotta Get Baked
Reese’s Peanut Butter Cookie Cups from 365 Days of Baking and More
Peanut Butter Cup Sandwiches from Posed Perfection


Want more?  Try these peanut butter cookies!



5.0 from 2 reviews
Chocolate Peanut Butter Ice Cream Sandwiches
Cook time
Total time
Peanut butter cookies sandwiched with chocolate ice cream.
Recipe type: Cookies
Serves: 8-10 sandwiches
  • ½ cup butter, softened
  • ½ cup peanut butter
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1¾ cup flour
  • chocolate ice cream
  1. Cream butter, peanut butter, and sugars. Add egg and vanilla and mix well.
  2. Add salt, soda, and flour, and mix until combined.
  3. Form dough into large 2-inch balls, and place on a baking sheet. Use a fork to flatten cookies. Bake at 350F for 12-14 minutes.
  4. Let ice cream soften slightly. Place a generous amount of ice cream between two cookies. Place sandwiches in the freezer for 20-30 minutes before serving.


Easy Pineapple Cheesecake Recipe

This easy pineapple cheesecake recipe is fast to put together and delicious! You’ll love how tasty this tropical pineapple cheesecake recipe is.

pineapple-cheesecakeI feel it’s time I came clean about something. Something already obvious, but previously unstated. It’s time I stated it loud and clear.

There is a big push out there in the food world for more foods that are fresh, homemade, organic, etc. Don’t get me wrong, I love fresh, organic, homemade foods, but there are plenty of people who either can’t afford it, don’t have access to it, or just plain don’t want to eat that way.

There is a trend toward food that are gourmet, with exotic produce and fascinating flavor combinations. Once again, I adore eating this way, but do I want to cook this way? Not so much. I suspect there are plenty of you who agree with me.

The reality is that there are a lot of working moms out there. Busy moms who are doing all they can to hold it together, and who desperately want to care for their families with fun desserts, homemade cookies for lunch boxes, and weekend snacks. This blog is literally created for those people. The people who want cookies and want them quick and easy. The people who don’t have the patience to make something complicated that requires 25 ingredients and 12 specialty tools they don’t own. The people who don’t have time to bake a cheesecake for 2 hours.

I got your back, busy moms. We’re in this together.


This easy pineapple cheesecake is just one example of what I’m talking about. I bought a prepared graham cracker crust. Can I make my own crust? Sure. Do I want to? Not remotely. Store bought crusts are cheap, tend to be good quality, and will save you at least 20 minutes. Probably more, if you’re like me.

I used frozen whipped topping (a.k.a. Cool Whip) too. Do I prefer to eat real whipped cream? Yes I do. I really really really do. But a carton of the frozen stuff will save me a good 10 minutes of whipping.

I added some lemon jello mix. I was hoping the gelatin would give this pineapple cheesecake recipe at little substance, and help it hold it’s shape.  Also, the added flavor complements the pineapple, and gives color without my having to add food coloring.

The pineapple too, was designed to make this recipe an easy one. Fresh pineapple is delicious and I love it. It’s also a royal pain in the neck to slice, and you certainly cannot purchase just half of a fresh pineapple, and fresh pineapple just doesn’t keep.  I used the canned stuff. You can get it in bulk during the case lot sales at the grocery store, keep it on your shelf, and that way you can still eat well during the weeks that are a little lean.

pineapple-cheesecake-recipe easy-pineapple-cheesecake

I should have timed myself making this easy cheesecake. I didn’t, partly because I was stopping to take photos of the process, but mostly because I flat out forgot about it.

Welcome to my life.

Here was my process: The night before, I took the whipped topping out of the freezer and put it in the fridge. I took the cream cheese out of the fridge and put it on the counter. The next morning, I got out the hand beaters and a large bowl, dropped the pineapple in a sieve to drain it, and started mixing. (And truthfully? I only used the sieve to make it look super cute in photos. I usually drain fruit by opening the lid, then pressing the lid into the can really hard, while letting juice pour out into the sink.) I plopped the whole mixture in the crust, covered it with the plastic cover that comes with the crust, and put in the fridge.

Clean up included 1 bowl, 1 large spoon, beaters, and measuring cup. And a sieve and small bowl, if you’re into that sort of thing.

Easy. Peasy.


I let mine chill for a couple hours. Could you eat it right away if you were in a hurry?  Yeah, you could.

Could you make individual servings to help them chill faster? Absolutely. Skip the prepared crust, and drop some graham cracker crumbs in the bottom of each of 6 serving dishes, then add a big old spoonful of the cheesecake to each dish.  For this, I would buy extra whipped topping, so that you can also top each one with a spoonful of it. You can even garnish with extra crumbs, if you want. Or a cherry. Or my favorite garnish… nothing.

I’m so boring.

But guess what?  With just 6 ingredients, and less than 10 minutes, you have a dessert that you can give your family after dinner. It might buy you 5 more minutes of face time with your kids. It might be a way to turn a boring night into something a little more special or fun. It might be a good bribe to get the dishes done. It might even be a midnight treat for after the kids are in bed.

There are a thousand ways for easy food to suit your life. I would much rather spend my time talking with my family rather than cooking for them, so unless your family is in the kitchen cooking with you, don’t feel bad about making that time as quick and efficient as possible.

So yes, I’m going to use cake mixes. And pudding mixes. And Cool Whip. I’m going to choose a no-bake cheesecake over a baked one. I’m going to choose a drop cookie over a cut-out. And I’m going to share all of them with you.


If you’re agreeing with me, you’re in the right place.  There are lots of great easy dessert recipes here already. My recipe index sections are at the top of the page if you want to start sifting through them now. If you want to get more easy dessert and snack recipes like this in your inbox, you can sign up for this email list, and each and every new recipe will show up in your inbox as they are published.  If that’s too much for you, this email list is where I share a very short list of 2-3 good recipes, from me and other awesome sources, every Monday.  I mean, most Mondays. The Mondays I don’t forget.  Because that happens.

Leave me a comment below with your thoughts, and then go eat some cheesecake!

pineapple-cheesecake (12 of 6)

Easy No-Bake Cheesecake

An easy no-bake cheesecake with pineapple in a graham cracker crust.

Servings 6 slices
Author Jen @ Jen's Favorite Cookies


  • 8 ounces cream cheese *(see notes)
  • 1/4 cup sugar
  • 8 ounces frozen whipped topping, thawed
  • 1 small (3-ounce) box lemon flavored gelatin mix (unprepared)
  • 2 cans (8 ounces each) crushed pineapple, well drained
  • 1 prepared 9-inch graham cracker crust


  1. In a mixing bowl, whip cream cheese, sugar, and whipped topping until creamy and smooth.

  2. Add in dry jello and mix well. Add in drained pineapple and mix well.

  3. Pour mixture into graham cracker crust. Chill for 2 hours or more before serving. Cut into 6 slices.

Recipe Notes

*Only use regular full-fat cream cheese in a brick. Low fat, fat free, or whipped cream cheese products have a higher water content which may have a drastic effect on this recipe.


March 2015 Wrap-Up

march-15-wrap-up-1March cruised by, just like every month.  Here in Salt Lake the exceptionally warm weather this year has me ready for spring even earlier than usual, and I’ve been dreaming of lemon bars and Easter treats.

Before I get too carried away, though, I want to take a minute to revisit March and all the recipes I created for you.

My favorite recipe of the month was a toss up between the Crispy Kit Kat Blondies and the Chocolate Peanut Butter Magic Bars.  If I’m really forced to choose, I would say the magic bars, but know that they are in a statistical dead heat.

The Mint Crinkles appeared to by your favorite recipe this month.  I had a lot of good feedback on these cookies, since they are so easy to make and fun for St. Patrick’s Day.

mint-crinkles (4 of 4) Mint Crinkles

The Cookie of the Month for March, these simple cake mix
cookies are flavored with mint and rolled in powdered sugar.

seo-tips-3 5 SEO Tips & Tricks for Food Bloggers

A departure from my normal dessert recipes, this post is for
my food-blogging friends, who might benefit from a little

skittles-soda (11 of 11) Skittles Soda

This might be the easiest recipe I have ever made.  And one
of the most fun!  My kids loved making their sodas different
colors and flavors!

lemon-thumbprints (3 of 5) Lemon Thumbprints

These lemon cookies gave me a very good excuse to make a
delicious jar of lemon curd!

carrot-cookies-3 Carrot Cake Cookies

These babies are filled with the Carrot Cake flavor M&M’s!
They are a fun choice for the Easter season.

blood-orange-scones-2 Blood Orange Scones

When blood oranges are in season, one must bake with them.
These buttermilk scones really hit the spot!

crispy-kit-kat-blondies-5 Crispy Kit Kat Blondies

Chocolate chips and Kit Kat bars are not the only things that
give these bars their interest.  They are also made crispy with
the help of some crisp rice cereal.

chocolate-peanut-butter-magic-bars-2 Chocolate Peanut Butter Magic Bars

Chocolate Peanut Butter Day was really fun to celebrate with
these easy to make, soft and gooey bars!

sparkling-blackberry-limeade (4 of 6) Sparkling Blackberry Limeade

When regular old limeade isn’t good enough, throw some
blackberries in that baby!

Curious to know what’s coming up in April?  Cheesecake.  The easy kind.  And more recipes using sweetened condensed milk. And a new Cookie of the Month. And a few other fun surprises.

I mean, I can’t give everything away, can I?

And have we connected on Pinterest yet?  Because we totally should.


The winner of the March Cookie of the Month giveaway is Allison S!  Thanks for sharing these on my Facebook page, Allison!  Allison said this about the cookies…  “We loved these cookies! I made them because they were easy and I had all of the ingredients, but I think they’ll be a staple around here. My 7 year old said, “I think these are my favorite cookies ever!”

See you in April, folks!