Gooey Chocolate Peanut Butter Cake Cookie

#29

This cookie is a cross between a cookie and a cake.  

I love a cookie recipe that uses a boxed cake mix as an ingredient!

Enjoy!

(photo and recipe courtesy of HealthyLittlePeach)

INGREDIENTS 1 box  chocolate cake mix 1 stick  unsalted butter softened 1 8 oz package cream cheese 1/2 cup peanut butter baking chips 1 tbsp peanut butter 1/2 tsp salt 1 1/2 tsp vanilla 1 large egg powdered sugar for rolling cookies in

INSTRUCTIONS

1. Beat the butter, vanilla, egg, peanut butter and cream cheese until fluffy.
2. Pour the chocolate cake mix and peanut butter chips into the butter mixture and combine. 
3. Roll into balls and dip in a bowl of powdered sugar. You can roll them into big balls to make 12 large cookies or smaller balls to make 24 small cookies. 
4. Bake at 350 for 10-12 minutes. Once cool, sift with additional powdered sugar.

   
   

                                          

    My Final Product

   
   

   

   
   

   
   

   
   

   
   

Marshmallow Toffee Cookies

#28

Ashlan picked this week's cookie and she chose well!

She took one bite of this cookie and declared

"Best Cookie Ever!"

photo and recipe courtesy of OhSweetBasil

INGREDIENTS:

• 1 cup Country Crock®
• ¾ cup packed brown sugar
• ¾ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons. vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoons salt
• ¼ teaspoons baking soda
• 1/2 Cup Mini Chocolate Chips
• 3/4 Cup Milk Chocolate Toffee Bits
• 3/4 Cups Mini Marshmallows

DIRECTIONS:

1. Preheat oven to 375°.
2. Line a baking sheet with parchment or silpat liners.
3. Mix brown sugar, granulated sugar, and Country Crock spread for about 30-45 seconds or until fluffy.
4. Add the egg, egg yolk and vanilla and mix until well mixed.
5. Stir in flour, baking powder, salt and baking soda until blended (dough will be soft and creamy).
6. Add mix-ins into the dough until every spoonful of dough has some of the delicious mix-ins.
7. Drop dough by rounded tablespoonfuls onto ungreased baking sheets 3-inches apart.
8. Bake 10 to 12 minutes until edges are lightly golden.
9. Cool 1 minute on wire rack; remove from baking sheets and cool completely.

My Final Product

Blueberry Cream Cheese Cookies

#27

White chocolate, cream cheese, and blueberries are a delicious mix!

And the best thing about this recipe is you can change the fruit! If you prefer strawberries over blueberries, then switch it up! Or whatever fruit you are craving!

Enjoy!

photo and recipe courtesy of DiaryRecipes

Ingredients

• 1 ½ cups flour
• 1 teaspoon corn starch
• ¼ teaspoon salt
• ¾ teaspoons baking powder
• ½ cup unsalted butter
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 4 oz. white chocolate-chopped into small chunks
• ¾ cup blueberries
• For Filling:
• 2.5 oz. cream cheese softened
• 1 Tablespoon powdered sugar
• ½ teaspoon vanilla
• 3-4 tablespoons blueberry jam

Instructions

1. In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside.
2. Cream butter and sugar on high speed for about 2 minutes, until light and creamy. Add egg and vanilla and mix to combine.
3. Running your mixer on low, mix in dry ingredients mix.
4. Fold in about ¾ of white chocolate chunks, reserve remaining to press on top of cookies.
5. Finally, fold in blueberries with a rubber spatula, but do this really gently and try not to break the berries. The dough will be thick and sticky. Cover and refrigerate for 2 hours.
6. To make the filling, mix cream cheese, vanilla and powdered sugar just to combine and place in the fridge.
7. When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper.
8. To assemble the cookies, scoop one heaping tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoons of blueberry jam. Top with ½ Tablespoon of cookie dough and seal any openings. Roll gently to make a ball. Press a few white chocolate chunks on top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space or baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper and freeze, and transfer on baking sheet when ready to bake)
9. Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on baking sheet for 10 minutes, then transfer on a rack too cool completely.

My Final Product

(with assistant in picture)