Black Cocoa Halloween Brownies

These are very similar to my regular rich + fudgy brownies, just with a Halloween twist! Harnessing the power of black cocoa, the brownies come out black in color with a deep chocolate flavor. Decorated with white chocolate ghosts, dusted with powdered sugar, or eaten plain, they’re an easy way to get festive in the kitchen.

Ingredients

How to make Halloween Brownies

1. Preheat the oven to 350°F (180°C). Grease a 9×9 pan and line with parchment paper. Set aside.
2. In a bowl, combine the butter, sugars, eggs, corn syrup, and vanilla until combined and smooth.
3. Add the flour, black cocoa powder, corn starch, baking soda, and salt to the bowl and fold together until a thick batter forms.
4. Fold in the milk until completely combined, then pour the batter into the prepared pan and spread smooth.
5. Bake for 20–23 minutes or until the internal temperature reaches at least 165°F (74°C). Allow the brownies to cool completely prior to removing from the pan and cutting into squares.
6. To decorate with a ghost, spoon a small dollop of melted white candy melts onto the top of a brownie square and then use the back of the spoon to drag the chocolate in a downward motion. Allow the chocolate to cool completely before using a very sharp knife to make the eyes and mouth by gently setting the tip of the knife into the chocolate and rotating to create the hole.
7. Sprinkle brownies with powdered sugar, if desired. Store at room temperature for up to 3 days.

How should I store these brownies? 

Once cooled, store your brownies in an airtight container on the counter for 3 days!

Can I freeze these brownies? 

Yes! You can freeze these brownies for up to 3 months! I recommend placing all cooled brownies onto a cookie sheet and then placing the entire cookie sheet into the freezer to ‘flash freeze’ until they start to harden slightly. Move the flash-frozen brownies to a ziptop bag or airtight container then freeze for 3 months.

Favorite Halloween Treats

• Halloween Popcorn Balls 
• Halloween Sugar Cookies
• Halloween Whoopie Pies

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Black Cocoa Brownies

Black Cocoa Brownies have a deep chocolate flavor and dark black color. Topped off with optional (not optional) ghosts and/or powdered sugar, they’re hauntingly good.

Course Dessert

Keyword black cocoa brownies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 16 brownies

Ingredients

• ¾ cup (167g) salted butter, partially melted
• ¾ cup (185g) brown sugar
• ½ cup (115g) granulated sugar
• 3 eggs
• 1 Tbsp corn syrup
• ½ Tbsp vanilla extract
• 1 ½ cups (228g) all-purpose flour
• ½ cup (60g) black cocoa powder
• ½ Tbsp corn starch
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup (59ml) milk
• ⅓ cup (48g) white candy melts, if desired
• powdered sugar, if desired

Instructions

• Preheat the oven to 350°F (180°C). Grease a 9×9 pan and line with parchment paper. Set aside.
• In a bowl, combine the butter, sugars, eggs, corn syrup, and vanilla until combined and smooth.
  ¾ cup (167g) salted butter, partially melted, ¾ cup (185g) brown sugar, ½ cup (115g) granulated sugar, 3 eggs, 1 Tbsp corn syrup, ½ Tbsp vanilla extract
• Add the flour, black cocoa powder, corn starch, baking soda, and salt to the bowl and fold together until a thick batter forms.
  1 ½ cups (228g) all-purpose flour, ½ cup (60g) black cocoa powder, ½ Tbsp corn starch, ½ tsp baking soda, ½ tsp salt
• Fold in the milk until completely combined, then pour the batter into the prepared pan and spread smooth.
  ¼ cup (59ml) milk
• Bake for 20–23 minutes or until the internal temperature reaches at least 165°F (74°C). Allow the brownies to cool completely prior to removing from the pan and cutting into squares.
• To decorate with a ghost, spoon a small dollop of melted white candy melts onto the top of a brownie square and then use the back of the spoon to drag the chocolate in a downward motion. Allow the chocolate to cool completely before using a very sharp knife to make the eyes and mouth by gently setting the tip of the knife into the chocolate and rotating to create the hole.
  ⅓ cup (48g) white candy melts, if desired
• Sprinkle brownies with powdered sugar, if desired. Store at room temperature for up to 3 days.
  powdered sugar, if desired

Latest Recipes:

• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Black Cocoa Brownies appeared first on Cookies for Days.

Halloween Fudge

At its core, this is a really simple, undeniably delicious cookies and cream fudge. With a silky white chocolate base and chunks of Oreo spread throughout, it is everything you want it to be. Adding in festive orange sprinkles makes it perfect for Halloween, but there’s nothing stopping you from omitting or switching the sprinkle colors so you can enjoy this treat anytime of year.

How to make Halloween Oreo Fudge 

1. Line an 8×8 pan with parchment paper and set aside.
2. Add sweetened condensed milk and white chocolate chips to a microwave-safe bowl.
3. Microwave for 30 seconds, stir, and repeat until the chocolate chips are completely melted.
4. Fold in the chopped Oreo cookies and sprinkles until evenly dispersed. 
5. Pour into the prepared pan and spread. Refrigerate for about 30 minutes to help the fudge set up. Cut and enjoy!

How should I store this fudge? 

Once set up, store the fudge in an airtight container. You can store in the fridge or at room temperature, based on your preference (I prefer cold fudge!!).  Enjoy within 3-5 days.

Can I freeze Halloween fudge? 

Yes! You can freeze the fudge for up to 3 months. Let it set completely and then cut into squares. Wrap with parchment paper and then place in a ziptop bag. Place the bag in the freezer and enjoy within 3 months.

Favorite Fudge Recipes

• Puppy Chow Fudge
• Neapolitan Fudge
• Reese’s Fudge
• Funfetti Fudge

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Cookies and Cream Fudge

Cookies and Cream Fudge, featuring a Halloween flair! Extremely creamy white chocolate fudge with chunks of Oreo gets dotted with spooky little sprinkles throughout to make it a festive little treat that is impossible to beat!

Course Dessert

Keyword cookies and cream fudge, fudge

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Servings 36 squares

Ingredients

• 1 14 oz can sweetened condensed milk
• 2 cups (400g) white chocolate chips
• 15 Oreo cookies, chopped
• orange sprinkles

Instructions

• Line an 8×8 pan with parchment paper and set aside.
• Add sweetened condensed milk and white chocolate chips to a microwave-safe bowl.
  1 14 oz can sweetened condensed milk, 2 cups (400g) white chocolate chips
• Microwave for 30 seconds, stir, and repeat until the chocolate chips are completely melted.
• Fold in the chopped Oreo cookies and sprinkles until evenly dispersed.
  15 Oreo cookies, chopped, orange sprinkles
• Pour into the prepared pan and spread. Refrigerate for about 30 minutes to help the fudge set up. Cut and enjoy!

Latest Recipes:

• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Cookies and Cream Fudge  appeared first on Cookies for Days.

How to Make Halloween Popcorn Balls 

1. In a large microwave-safe bowl, add the marshmallows, butter, water, and the Jell-O/pudding mix (if using).
2. Microwave for 30 seconds and then stir. Repeat once more, until the marshmallows are completely melted.
3. In an extra-large bowl, fold together the popped popcorn and marshmallow mixture until well combined.
4. Using hands that are slightly damp with water, portion out the popcorn and gently press into balls and place on parchment paper to set up.
5. Store in an airtight container for up to 3 days.

Favorite Halloween Treats

• Halloween Cake Pops
• Halloween Sugar Cookies
• Halloween Whoopie Pies

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Halloween Popcorn Balls

Halloween Popcorn Balls are an easy and festive salty sweet treat that is sure to become an honored tradition. Flavored with marshmallow and optional Jell-O or pudding mix, you can magically customize the color and flavor to your heart’s content.

Course Dessert, Snack

Keyword halloween, halloween popcorn balls, popcorn balls

Prep Time 15 minutes minutes

Servings 12 popcorn balls

Ingredients

• 16 oz mini marshmallows
• 4 Tbsp salted butter
• 2 Tbsp water
• 1 box (3oz) Jell-O or (3.4 oz) instant pudding mix, powder only (if desired)
• 14 cups (84g) popped popcorn

Instructions

• In a large microwave-safe bowl, add the marshmallows, butter, water, and the Jell-O/pudding mix (if using).
  16 oz mini marshmallows, 4 Tbsp salted butter , 2 Tbsp water, 1 box (3oz) Jell-O or (3.4 oz) instant pudding mix, powder only (if desired)
• Microwave for 30 seconds and then stir. Repeat once more, until the marshmallows are completely melted.
• In an extra-large bowl, fold together the popped popcorn and marshmallow mixture until well combined.
  14 cups (84g) popped popcorn
• Using hands that are slightly damp with water, portion out the popcorn and gently press into balls and place on parchment paper to set up.
• Store in an airtight container for up to 3 days.

Latest Recipes:

• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Halloween Popcorn Balls  appeared first on Cookies for Days.

Golden Truffle Recipe 

This is the type of holiday recipe that gives you extra credit for being super cute + fun while remaining easy and addictively delicious. The truffle base is made from Golden Oreos instead of the common chocolate cookie and let me tell ya, the switch up is SO GOOD. Golden Oreos lend a vanilla cake-like flavor to the truffle that is 10 stars delish. With a few simple ingredients, these are honestly a breeze to throw together. Decorate like mummies for Halloween or leave them plain for any other occasion you fancy.

Ingredients

How to make Golden Oreo Truffles

1. In a blender or food processor, crush the Golden Oreo cookies into a fine powder.
2. In a bowl, completely combine the crushed Oreo cookies with the cream cheese. 
3. Portion the mixture into 1 ½-tablespoon balls (#48 scoop) then place on a cookie sheet lined with parchment paper or silicone.
4. Place the pan into the fridge and chill for 30 minutes.
5. Once chilled, remove from the fridge and roll each portion into a smooth ball. Return to the fridge. 
6. Put the white chocolate in a microwave-safe bowl and microwave at 50% power for 30 seconds and then stir. Repeat until the chocolate is completely melted.
7. Remove the Oreo balls from the fridge and dip each one into the melted chocolate and then return them to the prepared pan. Once the chocolate is set, drizzle more chocolate over to create a wrapped mummy look.
8. Allow the chocolate to set and then “glue” eyeballs onto each mummy with a little more melted chocolate. Let them set, then serve.
9. Store the Oreo truffles in the fridge for up to 1 week.

Scary Good Halloween Treats

• Halloween Sugar Cookies
• Halloween Whoopie Pies
• Halloween Cake Pops

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Golden Oreo Truffle Mummies

Everyone’s favorite Oreo Truffles, made with Golden Oreos instead. Warm, creamy, and rich golden truffles are dipped in white candy melts and decorated to look like mummies.

Course Dessert

Keyword golden oreo truffles, halloween, mummy truffles

Prep Time 45 minutes minutes

Servings 24 truffles

Ingredients

• 36 Golden Oreo cookies
• 8 oz cream cheese, softened
• 2 cups (290g) white chocolate candy melts
• candy eyeballs

Instructions

• In a blender or food processor, crush the Golden Oreo cookies into a fine powder.
  36 Golden Oreo cookies
• In a bowl, completely combine the crushed Oreo cookies with the cream cheese.
  8 oz cream cheese, softened
• Portion the mixture into 1 ½-tablespoon balls (#48 scoop) then place on a cookie sheet lined with parchment paper or silicone.
• Place the pan into the fridge and chill for 30 minutes.
• Once chilled, remove from the fridge and roll each portion into a smooth ball. Return to the fridge.
• Put the white candy melts in a microwave-safe bowl and microwave at 50% power for 30 seconds and then stir. Repeat until completely melted.
  2 cups (290g) white chocolate candy melts
• Remove the Oreo balls from the fridge and dip each one into the melted chocolate candy melts and then return them to the prepared pan. Once the exterior is set, drizzle more melted chocolate to create a wrapped mummy look.
• Allow the decorated truffles to set and then “glue” eyeballs onto each mummy with a little more melted chocolate. Let them set, then serve.
  candy eyeballs
• Store the Oreo truffles in the fridge for up to 1 week.

Latest Recipes:

• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Golden Oreo Truffle Mummies  appeared first on Cookies for Days.

Butterbeer Cookie Recipe

First, let’s chat butterbeer. It’s an iconic fantastical Harry Potter drink that quickly became popular in the real (muggle) world. Typically including some sort of butterscotch, it is rich and delicious. These cookies are my nod to the drink! They’re vanilla / butterscotch flavored cookies, baked to chewy perfection. Inside you’ll find toffee bits, white chocolate chips, and butterscotch chips. It is the best combination of flavors + textures and feels like something you’d get off of the treat trolley or in Molly Weasley’s kitchen. 

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

• Salted butter, softened -I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Eggs
• Thick butterscotch sauce – I used Mrs. Richardson’s! 
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Toffee bits – You can use any brand of toffee bits you’d like. I recommend plain, not covered in chocolate. 
• White chocolate chips – You can also cut up a white chocolate bar if you’d like. 
• Butterscotch chips

How to Make Butterbeer Drop Cookies

1. Preheat the oven to 350°F (180°C). 
2. Cream together the butter, brown sugar, and granulated sugar for 2 minutes. 
3. Add in the eggs, butterscotch sauce, and vanilla. Mix until well combined.
4. Add in the flour, baking soda, and salt. Mix until a sticky dough forms.
5. Add the toffee bits, white chocolate chips, and butterscotch chips. Mix until incorporated.
6. Portion the dough into 3-tablespoon portions (#24 scoop) and arrange on a parchment-lined cookie sheet.
7. Bake for 9–11 minutes. The cookies will spread and the edges and tops of the cookies will turn golden brown when they are ready to come out of the oven.
8. Allow the cookies to cool completely on the pan before transferring to a wire rack.

Fall Favorite Recipes

• Chewy Pumpkin Cookies
• Caramel Apple Nachos
• Apple Crumb Cookie Bars

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Butterbeer Drop Cookies

These Butterbeer Drop Cookies are downright magical. A vanilla-and-butterscotch-flavored cookie with toffee bits, white chocolate chips, and butterscotch chips.

Course Dessert

Keyword butterbeer cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 24 cookies

Ingredients

• 1 cup (222g) salted butter, softened
• 1 cup (246g) brown sugar
• ½ cup (115g) granulated sugar
• 2 eggs
• ⅓ cup (109g) thick butterscotch sauce *I used Mrs. Richardson’s
• 1 tsp vanilla extract
• 4 cups (608g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (176g) toffee bits
• 1 cup (200g) white chocolate chips
• ½ cup (100g) butterscotch chips

Instructions

• Preheat the oven to 350°F (180°C).
• Cream together the butter, brown sugar, and granulated sugar for 2 minutes.
  1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, ½ cup (115g) granulated sugar
• Add in the eggs, butterscotch sauce, and vanilla. Mix until well combined.
  2 eggs, ⅓ cup (109g) thick butterscotch sauce *I used Mrs. Richardson’s, 1 tsp vanilla extract
• Add in the flour, baking soda, and salt. Mix until a sticky dough forms.
  4 cups (608g) all-purpose flour, ½ tsp baking soda, ½ tsp salt
• Add the toffee bits, white chocolate chips, and butterscotch chips. Mix until incorporated.
  1 cup (176g) toffee bits, 1 cup (200g) white chocolate chips, ½ cup (100g) butterscotch chips
• Portion the dough into 3-tablespoon portions (#24 scoop) and arrange on a parchment-lined cookie sheet.
• Bake for 9–11 minutes. The cookies will spread and the edges and tops of the cookies will turn golden brown when they are ready to come out of the oven.
• Allow the cookies to cool completely on the pan before transferring to a wire rack.

The post Butterbeer Drop Cookies appeared first on Cookies for Days.

Rodeo Cookie Recipe

This is not my first rodeo … cookie. (Bad pun, I know). I love a classic cowboy cookie as much as the next person and I fell in love with the idea of using the same cookie concept to create a companion treat. I knew I wanted the cookie to be slightly oatey with a ton of fun mix-ins, but in order to earn the moniker Rodeo Cookie, it needed to be a little wild, too. After playing around with this recipe quite a bit, I landed on this glorious peanut butter / oat base that is soft and loaded down with lots of exciting mix-ins. After many renditions and combinations, we landed here. And honestly? I think it’s the perfect Rodeo Cookie. 

How to make Rodeo Cookies 

1. Preheat the oven to 350°F (180°C).
2. Combine the butter, peanut butter, and sugars until light and fluffy.
3. Add in the egg, milk, and vanilla. Mix until well combined.
4. Add the flour, rolled oats, baking soda, and salt to the mixer and mix until a soft dough comes together.
5. Add in the Reese’s Cups and peanuts, mixing gently to distribute throughout the dough.
6. Portion the dough into 3-tablespoon balls (#24 scoop). Break the dough ball in half, flip the halves so the rough interior is on top and push the pieces back together to create a dough ball with a textured top. (Not necessary, but fun!) 
7. Arrange cookies on a parchment-lined cookie sheet about 2 inches apart and bake for 8–10 minutes until the edges begin to brown.
8. Let the cookies cool for 5–10 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container at room temperature for up to 5 days.

Peanut Butter Faves

• Peanut Butter Balls
• Peanut Butter Cookies
• Peanut Butter Brownies

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Rodeo Cookies

Rodeo Cookies are a more exciting peanut butter take on the classic cowboy cookie. It’s a slightly showy cookie with a soft center and a handful of bold mix-ins.

Course Dessert

Keyword oatmeal cookies, peanut butter cookies, rodeo cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Ingredients

• ½ cup (111g) salted butter, softened
• ½ cup (123g) creamy peanut butter
• ¾ cup (185g) brown sugar
• ¼ cup (58g) granulated sugar
• 1 egg
• 2 Tbsp milk
• 2 tsp vanilla extract
• 1 ½ cups (228g) all-purpose flour
• ¾ cup (75g) rolled oats
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (200g) Reese’s Cups, chopped
• ¾ cup (94g) cocktail peanuts

Instructions

• Preheat the oven to 350°F (180°C).
• Combine the butter, peanut butter, and sugars until light and fluffy.
  ½ cup (111g) salted butter, softened, ½ cup (123g) creamy peanut butter, ¾ cup (185g) brown sugar, ¼ cup (58g) granulated sugar
• Add in the egg, milk, and vanilla. Mix until well combined.
  1 egg, 2 Tbsp milk, 2 tsp vanilla extract
• Add the flour, rolled oats, baking soda, and salt to the mixer and mix until a soft dough comes together.
  1 ½ cups (228g) all-purpose flour, ¾ cup (75g) rolled oats, 1 tsp baking soda, ½ tsp salt
• Add in the Reese’s Cups and peanuts, mixing gently to distribute throughout the dough.
  1 cup (200g) Reese’s Cups, chopped, ¾ cup (94g) cocktail peanuts
• Portion the dough into 3-tablespoon balls (#24 scoop). Break the dough ball in half, flip the halves so the rough interior is on top and push the pieces back together to create a dough ball with a textured top. (Not necessary, but fun!)
• Arrange cookies on a parchment-lined cookie sheet about 2 inches apart and bake for 8–10 minutes until the edges begin to brown.
• Let the cookies cool for 5–10 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container at room temperature for up to 5 days.

Latest Recipes:

• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Rodeo Cookies  appeared first on Cookies for Days.

Patriotic Blondies

These blondies are begging to be your Memorial Day or 4th of July (or both) dessert! These have the same crackly top and fudgy soft interior you’d find on a brownie, but the flavor of a yummy birthday cake. Made with my own natural tasting cake batter flavoring, a buttery soft / chewy texture, chunks of white chocolate and patriotic sprinkles, they’re the perfect addition to any BBQ treat table. You don’t have to worry about these melting or becoming inedible in the warm evenings, they’re ready to party from the time you fire up the grill until you light the last firework. 

How to Make Patriotic Cake Batter Blondies

1. Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
2. In a large microwave safe bowl, melt the butter.
3. To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
4. Once mixed in, whisk in the eggs and cake batter flavoring.
5. Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in. 
6. Spread the dough into the prepared pan.
7. Bake at 350°F (180°C) for 23-27 minutes or until the inside temp reaches at least 160°F and a toothpick comes out with a few moist crumbs on it.
8. Allow the blondies to cool completely before cutting. Enjoy!

Patriotic Desserts

• Patriotic Cake Bites 
• Jello Poke Cake
• Patriotic Sprinkle Cookies

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Patriotic Cake Batter Blondies

With a soft fudgy blondie texture, a warm cake batter flavor, melty white chocolate and a good dose of red, white, and blue sprinkles these Patriotic Cake Batter Blondies are ready for your BBQ table.

Course Dessert

Keyword blondies, cake batter, cake batter blondies, patriotic desserts

Prep Time 18 minutes minutes

Cook Time 25 minutes minutes

Servings 16 bars

Calories 181kcal

Ingredients

• 1 cup (222g) salted butter, melted
• 1 1/4 cup (308g) brown sugar
• 1/4 cup (58g) granulated sugar
• 2 eggs
• 1 tsp cake batter flavoring
• 2 1/4 cup (342g) all-purpose flour
• 1 Tbsp corn starch
• 1/2 tsp salt
• 1/2 cup (100g) white chocolate chips
• 1/2 cup (107g) red, white, and blue sprinkles

Instructions

• Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
• In a large microwave safe bowl, melt the butter.
  1 cup (222g) salted butter, melted
• To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
  1 1/4 cup (308g) brown sugar, 1/4 cup (58g) granulated sugar
• Once mixed in, whisk in the eggs and cake batter flavoring.
  1 tsp cake batter flavoring, 2 eggs
• Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in.
  2 1/4 cup (342g) all-purpose flour, 1 Tbsp corn starch, 1/2 tsp salt, 1/2 cup (100g) white chocolate chips, 1/2 cup (107g) red, white, and blue sprinkles
• Spread the dough into the prepared pan.
• Bake at 350°F (180°C) for 23-27 minutes or until the inside temp reaches at least 160°F and a toothpick comes out with a few moist crumbs on it.
• Allow the blondies to cool completely before cutting. Enjoy!

Nutrition

Calories: 181kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 31IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg

Latest Recipes:

• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Patriotic Cake Batter Blondies  appeared first on Cookies for Days.

Patriotic Cake Bite Recipe

These are mini vanilla cake bites, iced and decorated for all of your Patriotic parties. Perfect for Memorial Day or the 4th of July, these will travel well and hang out on a BBQ table like pros. Beyond that, they’re fluffy and tender with the most delightful vanilla cake flavor! The bright white vanilla icing creates the perfect backdrop for the red, white, and blue sprinkles (or any other colors you’d like)!

How to Make Vanilla Cake Bites

1. Preheat the oven to 350°F (180°C). 
2. In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
3. Add in the eggs, one at a time, mixing thoroughly between each addition.
4. Once mixed in, add the vanilla extract and butter flavor.
5. In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
6. Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
7. Divide the batter into mini silicone muffin molds, filling each 3/4 of the way full.
8. Bake for 17-20 minutes or until the cake springs back when tapped or a tooth pick comes out with some moist crumbs on it.
9. Allow to rest for 5 minutes and then turn the bites out onto the counter. Let them continue to cool while making the icing.
10. Add the milk and butter to a microwave safe bowl and microwave for 45 seconds or until bubbling and hot.
11. Whisk in the vanilla and powdered sugar. Add more milk to thin, if needed.
12. Scoop and gently spread the icing onto the top of each cupcake and top with sprinkles.
13. Allow the icing to set and then serve. Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Patriotic Desserts

• Patriotic Sprinkle Cookies
• Jello Poke Cake
• Poptart Cookie Bar

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Patriotic Cake Bites

Tiny vanilla cakes topped with bright vanilla icing and patriotic sprinkles. These Patriotic Cake Bites are proud to be your favorite All-American treats.

Course Dessert

Keyword cake bites, patriotic desserts, vanilla cake bites

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 24 mini cake bites

Calories 4529kcal

Ingredients

• 1/4 cup (56g) salted butter, melted
• 1/4 cup (60mL) canola oil
• 1 cup (230g) granulated sugar
• 2 eggs, room temperature
• 1/2 Tbsp vanilla extract
• 1/4 tsp butter flavor
• 1 cup (139g) cake flour
• 1/4 cup (38g) all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup (177mL) buttermilk, room temperature

Vanilla Icing

• ¼ cup (59mL) milk
• 10 Tbsp butter
• 2 tsp clear vanilla extract
• 3 1/2 cups (375g) powdered sugar
• White food coloring, if desired
• sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
  1/4 cup (56g) salted butter, melted, 1/4 cup (60mL) canola oil, 1 cup (230g) granulated sugar
• Add in the eggs, one at a time, mixing thoroughly between each addition.
  2 eggs, room temperature
• Once mixed in, add the vanilla extract and butter flavor.
  1/2 Tbsp vanilla extract, 1/4 tsp butter flavor
• In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
  1 cup (139g) cake flour, 1/4 cup (38g) all-purpose flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt
• Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
  2/3 cup (177mL) buttermilk, room temperature
• Divide the batter into mini silicone muffin molds, filling each 3/4 of the way full.
• Bake for 17-20 minutes or until the cake springs back when tapped or a tooth pick comes out with some moist crumbs on it.
• Allow to rest for 5 minutes and then turn the bites out onto the counter. Let them continue to cool while making the icing.
• Add the milk and butter to a microwave safe bowl and microwave for 45 seconds or until bubbling and hot.
  ¼ cup (59mL) milk, 10 Tbsp butter
• Whisk in the vanilla and powdered sugar. Add more milk to thin, if needed. If using white food coloring, mix until incorporated.
  2 tsp clear vanilla extract, 3 1/2 cups (375g) powdered sugar, White food coloring, if desired
• Scoop and gently spread the icing onto the top of each cupcake and top with sprinkles.
  sprinkles
• Allow the icing to set and then serve. Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 4529kcal | Carbohydrates: 738g | Protein: 21g | Fat: 175g | Saturated Fat: 78g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 65g | Trans Fat: 5g | Cholesterol: 308mg | Sodium: 2482mg | Potassium: 306mg | Fiber: 4g | Sugar: 615g | Vitamin A: 3601IU | Calcium: 198mg | Iron: 3mg

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• Black Cocoa Brownies
• Cookies and Cream Fudge 
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The post Patriotic Cake Bites  appeared first on Cookies for Days.

Pistachio Cookie Recipe

I have seriously fallen in love with these Pistachio Cookies! They are sweet and nutty and taste just like the ice cream we love. The pudding in the dough makes the cookies so soft and gives the cookies the best little sugar granual texture. It has a great nutty undercurrent and the addition of the white chocolate is an immaculate compliment. The pudding mix also colors the cookies, making them the cutest green. So yes, they’re perfect for St. Patrick’s Day (but I bet you’ll find lots of excuses to make them).

Ingredients

How to Make Pistachio Cookies 

1. Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside. 
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes. 
3. Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.
4. Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.
5. Gently fold in the white chocolate chips until evenly dispersed. 
6. Portion out your dough using a # 24 scoop (about 3 Tbsp). 
7. Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired. 
8. Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
9. Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
10. Store in an airtight container on the counter for 3-5 days. Enjoy!

Nutty Favorites

• Layered Dubai Cookies
• Almond Joy Cookies
• Peanut Butter Balls

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Pistachio Pudding Cookies

These Pistachio Pudding Cookies have the most perfect sugar cookie texture! With pistachio pudding in the dough, these cookies are extra soft and stuffed with white chocolate chips and finished with a crushed pistachio topper.

Course Dessert

Keyword pistachio cookies

Prep Time 20 minutes minutes

Cook Time 9 minutes minutes

Servings 22 small cookies

Calories 122kcal

Ingredients

• 3/4 cup (167g) salted butter, softened
• 1/2 cup (123g) brown sugar
• 1/2 cup (115g) granulated sugar
• 1 egg
• 1 Tbsp vanilla extract
• 1 3/4 cups (266g) all-purpose flour
• 1 (3.4 oz) box instant pistachio pudding mix
• 1 tsp baking soda
• 1 cup (200g) white chocolate chips
• 1/2 cup chopped pistachios

Instructions

• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
  3/4 cup (167g) salted butter, softened, 1/2 cup (123g) brown sugar, 1/2 cup (115g) granulated sugar
• Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.
  1 egg, 1 Tbsp vanilla extract
• Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.
  1 3/4 cups (266g) all-purpose flour, 1 (3.4 oz) box instant pistachio pudding mix, 1 tsp baking soda
• Gently fold in the white chocolate chips until evenly dispersed.
  1 cup (200g) white chocolate chips
• Portion out your dough using a # 24 scoop (about 3 Tbsp).
• Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired.
  1/2 cup chopped pistachios
• Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
• Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
• Store in an airtight container on the counter for 3-5 days. Enjoy!

Nutrition

Calories: 122kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 62mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg

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The post Pistachio Pudding Cookies appeared first on Cookies for Days.

Apple Crumb Cookie Bar Recipes

Get ready for me to wax poetic about these Apple Crumb Bars. They simultaneously have soft-baked breakfast cookie bar AND apple crumble vibes. Like, you could comfortably eat these first thing in the morning or warm with ice cream for a happy dessert. You cannot go wrong! The textures are amaze with a slightly melt-in-your-mouth cookie base, great bites of tiny apple, and crunchy crumble topping. My team and I couldn’t stop eating just ‘one more bite.’

How to Make Apple Crumb Cookie Bars

1. Start by making the apple filling. In a sauté pan over medium heat, melt the butter. 
2. Once melted, add the diced apples (¼-inch pieces), brown sugar, cornstarch, and cinnamon. Cook, stirring frequently, for 8–10 minutes, until the apples are fork-tender. Set aside.
3. Preheat the oven to 350°F (180°C) and line a 9×13 pan with parchment paper, leaving overhang for easy removal.
4. To make the cookie dough, cream the butter and sugars in a stand mixer until light and fluffy. This will take about 2 minutes. 
5. Scrape down the bowl,  and add the eggs, vanilla, and molasses; mix until combined. 
6. Once combined, add the flour, baking powder, and salt and mix just until a dough forms.
7. Remove 1 cup of dough and set aside for the crumble topping. Press the remaining dough evenly into the prepared pan. 
8. Spread the apple filling evenly over the dough.
9. Make the crumble by adding the oats, brown sugar, and cinnamon to the reserved cookie dough. Mix until combined. 
10. Crumble the topping over the apples, leaving some filling visible.
11. Bake for 22–26 minutes, or until the topping is lightly browned. 
12. Cool completely before removing from the pan and slicing. 
13. Store in an airtight container at room temperature for 3–5 days. This is best enjoyed the first day for the crunchiest topping.

Homestyle Desserts

• Strawberries and Cream
• Peach Cobbler
• Super Moist Banana Bread

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Apple Crumb Cookie Bars

You are not ready for these Apple Crumb Cookie Bars! With a slightly cakey sugar cookie base, a warm brown sugar apple filling, and a jaw dropping crumble topping, I am floored by these.

Course Dessert

Keyword apple crumb bars

Prep Time 40 minutes minutes

Cook Time 18 minutes minutes

Servings 24 bars

Calories 215kcal

Ingredients

Brown Sugar Cookie Base

• 1 cup (222g) salted butter, softened
• 2/3 cup (162g) brown sugar
• 1/3 cup (76g) granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 tsp molasses
• 3 1/4 cups (494g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

Apple Filling

• 4 cups diced apples (About 5 medium apples)
• 4 Tbsp salted butter
• 1/3 cup (81g) brown sugar
• 1 Tbsp corn starch
• 1 1/2 tsp cinnamon

Crumble Topping

• 1 cup reserved cookie dough
• 1/2 cup (50g) rolled oats
• 2 Tbsp brown sugar
• 1/2 tsp cinnamon

Instructions

• Start by making the apple filling. In a sauté pan over medium heat, melt the butter.
  4 Tbsp salted butter
• Once melted, add the diced apples (¼-inch pieces), brown sugar, cornstarch, and cinnamon. Cook, stirring frequently, for 8–10 minutes, until the apples are fork-tender. Set aside.
  4 cups diced apples , 1/3 cup (81g) brown sugar, 1 Tbsp corn starch, 1 1/2 tsp cinnamon
• Preheat the oven to 350°F (180°C) and line a 9×13 pan with parchment paper, leaving overhang for easy removal.
• To make the cookie dough, cream the butter and sugars in a stand mixer until light and fluffy. This will take about 2 minutes.
  1 cup (222g) salted butter, softened, 2/3 cup (162g) brown sugar, 1/3 cup (76g) granulated sugar
• Scrape down the bowl, and add the eggs, vanilla, and molasses; mix until combined.
  2 eggs, 2 tsp vanilla extract, 2 tsp molasses
• Once combined, add the flour, baking powder, and salt and mix just until a dough forms.
  3 1/4 cups (494g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt
• Remove 1 cup of dough and set aside for the crumble topping. Press the remaining dough evenly into the prepared pan.
• Spread the apple filling evenly over the dough.
• Make the crumble by adding the oats, brown sugar, and cinnamon to the reserved cookie dough. Mix until combined.
  1 cup reserved cookie dough, 1/2 cup (50g) rolled oats, 2 Tbsp brown sugar, 1/2 tsp cinnamon
• Crumble the topping over the apples, leaving some filling visible.
• Bake for 22–26 minutes, or until the topping is lightly browned.
• Cool completely before removing from the pan and slicing.
• Store in an airtight container at room temperature for 3–5 days. This is best enjoyed the first day for the crunchiest topping.

Nutrition

Calories: 215kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 169mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 319IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 1mg

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• Black Cocoa Brownies
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• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Apple Crumb Cookie Bars appeared first on Cookies for Days.