Ingredients

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

• Salted butter, melted – Unsalted butter will also work, I would just add an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar 
• Eggs
• Cake batter flavoring – This is what flavors the blondies and makes them such a party! 
• All-purpose flour
• Corn starch – The cornstarch helps keep your blondie brownies SO soft. 
• Salt
• White chocolate chips – A chopped up white chocolate bar will also do the trick. 
• Sprinkles – To make these patriotic, you will use Red, White, and Blue sprinkles. You can of course use other colors, if desired.

How to Store

Allow your cake batter blondies to cool completely. Cut them to your desired size and place in an airtight container or ziptop bag and store at room temperature for up to 4 days.

Can you freeze these?

You sure can! Once your cake batter blondies have cooled and been cut, place in a ziptop bag and freeze for up to 3 months.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Spatula – I love these silicone spatulas for folding in the ingredients and then spreading the dough into the pan. 
• Microwave safe bowls:  I love how giant these are! They’re perfect for mixing up the  blondies and hold up well when microwaved. 
• Thermometer – I use this electric thermometer to ensure the blondies are done baking in the middle! They need to be at 160°F! 
• Whisk – This is my very favorite silicone whisk. I love that it doesn’t scratch my bowls and it is slightly more flexible for cleaning. 
• 9×9 pan – This is a great pan. It bakes evenly and washes well!

Ingredients

How should I store these cake bites? 

Once cooled, store your cake bites in an airtight container on the counter for up to 4 days.

Can I freeze patriotic cake bites? 

Yes! You can freeze these cake bites with or without the frosting for up to 3 months! This means you can make these for Memorial Day and save leftovers for the 4th of July with ease. If you’re freezing with the frosting, place all cooled bites onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cake bites to a ziptop bag or airtight container, with parchment between layers of bites.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• Offset spatula – I love using an offset spatula to ice the cake pops because it handles so well and makes it so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
• Microwave safe bowls: I love that these come in an assortment of sizes and hold up well in the microwave! 
• Silicone Mini Muffin Tin – I love this pan! The silicone makes the cake bites super easy to remove. And the reinforced sides mean the pan won’t collapse on itself when you’re transferring to and from the oven.

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

• Salted butter, softened – I like to use salted butter in my bakes. You can sub in unsalted butter, just add an extra pinch (like ¼ tsp) of salt to the dough. 
• Brown sugar
• Granulated sugar 
• Egg
• Vanilla extract – The vanilla gives these cookies such a nice depth of flavor. 
• All-purpose flour
• Instant pistachio pudding mix – The pudding mix will help sweeten and soften these cookies. Perfection. 
• Baking soda
• White chocolate chips – Trust me on this one, the white chocolate chips add such a delightful surprise to these cookies. 
• Chopped pistachios – I use lightly salted, unroasted pistachios!

How should I store these cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! 

Can I freeze these cookies? 

Yes! Once the cookies are cooled, place in a ziptop bag or an airtight container and freeze for up to 3 months. When you’re ready to enjoy, allow them to thaw, reheat quickly in the microwave or pop in the oven at 350°F for 5 minutes.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for these cookies!

Ingredients

How should I store Apple Crumb Bars? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! The crumble topping will be crunchiest on the first day and soften over time.

Can I freeze Crumb Bars? 

Yes! You can freeze these bars for up to 3 months! I recommend placing all cooled and cut cookie bars onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• Parchment paper – I use this to line the 9×13, leaving some hanging over the sides to make it easy-peasy to remove the cooled cookie bars for easy cutting. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
• 9×13 pan – This is one of my fave pans for making cookie bars.

Okay, for once we might have a dessert that’s bite is bigger than its bark. That sounds lame, but hear me out: these cookie bars are the love child of my very favorite thick & fudgy chocolate crinkle cookies and the sweet chocolate peanut buttery goodness that is Puppy Chow. And they’re really, really yummy and really, really cute! Each chocolate cookie bar is stuffed with mini m&ms and peanut butter chips. Then it is topped with a peanut butter chocolate ganache, puppy chow pieces, and Valentine’s sprinkles. And the best part is you don’t have to scoop, roll, frost and decorate individual cookies. You do it in one fell-swoop because cookie bars are just the best like that. 

You can make these cookie bars with store bought puppy chow (aka muddy buddies) but I recommend making it with homemade puppy chow!

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

Cookie Bar 

• Salted butter, softened – I like to use salted butter. But you can sub unsalted butter if that is your preference, you may just have to add an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Eggs
• Corn syrup – This will aid in making the cookies nicely soft and chewy. 
• Vanilla extract – The vanilla provides a base of flavor that is so good.
• Milk
• All-purpose flour
• Dutch processed cocoa powder  
• Corn starch – The corn starch makes the cookies so soft. 
• Baking soda
• Salt
• Mini Valentine m&ms – You will put these in the cookie and on top! 
• Peanut butter chips  
• Powdered sugar – This is to roll the cookies in before baking. 

Ganache + Toppings

• Chocolate chips – Buy a high quality brand here! I like Ghirardelli. 
• Peanut butter chips – Any brand will do, but the Reese’s brand is really good! 
• Heavy cream 
• Puppy chow – You can buy this from the store or make your own puppy chow at home!
• Valentine sprinkles – I recommend stopping by your grocery store’s bakery and buying your sprinkles there! You can custom make your own mix and it will be much cheaper.

Mini Strawberry Sugar Cookies

My love for these cookies runs deep! We add a little strawberry kiss to my viral cut out sugar cookie recipe and it levels. them. up. With strawberry baking emulsion and crushed freeze dried strawberries in the dough, they have a gorgeous sweet strawberry flavor and a cute pink color. Make these cookies for your Galentines party, your daughter’s birthday, a baby or bridal shower or just when you need a happy little PINK boost!

Ingredients

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also a great option for when you don’t want to mix things by hand. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

Rockstar Cookie Dough Hearts

Ingredients

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

• All-purpose flour – You will heat-treat this in your microwave! 
• Salted butter, softened – I use salted butter. But you can use unsalted butter if that’s your preference! Just add an extra pinch of salt to the dough. 
• Granulated sugar
• Brown sugar, packed 
• Milk
• Vanilla – This gives the dough such a gorgeous base flavor. 
• Salt
• Mini chocolate chips – Any flavor you’d like. 
• Crushed pretzels – You can crush any type of pretzel you like. I typically use the regular crossed pretzels.  
• Toffee pieces – I usually buy Heath’s Toffee Bits with chocolate. But any brand will do. 
• Milk chocolate melting wafers – I like the Ghirardelli brand! 
• Flakey sea salt, for topping

Frosting + Toppings

• Cream cheese, softened – You’ll want this room temperature. 
• Salted butter, softened – Again, I used salted butter but unsalted also works! 
• Powdered sugar 
• Orange zest
• Dried cranberries (craisins), chopped
• White chocolate chips, melted – Melt in the microwave in 30 second increments, stirring in between until smooth.

How to Make Mini Starbucks Bliss Cookies

1. Preheat the oven to 350° F (180°C). Line a baking sheet with either 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, brown sugar, granulated sugar, and orange zest until light in color and fluffy in texture.
3. Scrape the sides of the bowl and add in the egg, and vanilla extract. Mix until well combined.
4. Add the flour, baking soda, baking powder, salt, and ginger. Mix until a soft dough forms.
5. Add the dried cranberries and white chocolate chips and mix until distributed throughout the dough.
6. Portion out the cookie dough using a #40 cookie scoop (1 ½ Tbsp) and arrange on your prepared baking sheet. Flatten the cookie dough slightly prior to baking.
7. Bake at 350° F for 9-11 minutes until no longer glossy on top.
8. Allow the cookies to cool on the pan.
9. While the cookies are cooling, make the frosting by combining the cream cheese and butter until smooth.
10. Add the powdered sugar 1/2 cup at a time, mixing until a smooth, spreadable frosting is achieved.
11. Once the cookies are cool, place frosting into a piping bag. Pipe swirls of frosting onto each cookie and top with a few dried cranberries and sprinkling of zest.
12. Drizzle with melted white chocolate and serve!
13. Store in an airtight container either in the fridge or on the counter. Best enjoyed within 3 days.

How should I store Mini Cranberry Bliss Cookies 

Once these cookies are cooled completely, store in an airtight container in either the fridge or on the counter. These are best enjoyed within 3 days.

Can Starbucks Cookies be frozen? 

You betcha they can! I would place all assembled and cool cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies. Freeze for up to 3 months!

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer or a bowl + spoon will also work!  
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting. 
• Piping tips – This is a set of my 4 favorite piping tips. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. For these cookies, I used a #40 scoop.

*Find instructions and exact quantities in the recipe card at the bottom of the post. 

• Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Margarine, softened (80% vegetable oil) – You can use all butter if needed, just know that the cookies won’t have that buttery crisp finish.
• Granulated sugar
• Egg 
• Light corn syrup – Corn syrup will give the cookie a chewy texture. You can omit the corn syrup, if needed, just note that the cookies won’t spread quite as much and they won’t be as chewy.
• Orange extract – This gives these cookies some of the best orange-y flavor! I used my Orange flavoring to make sure it didn’t taste artificial. 
• All-purpose flour
• Baking soda 
• Salt

Orange Zest Filling:

• Orange zest (about 2 oranges)
• Butter, partially melted 
• Brown sugar
• Granulated sugar
• Ground cinnamon
• All-purpose flour – The flour will thicken the orange filling just a bit so it doesn’t totally melt out while baking.

Glaze:

• Butter, softened 
• Vegetable shortening – This will help the icing to crust and harden slightly. 
• Powdered sugar
• Orange juice – I used the fresh juice from the orange I zested.

How to Make Orange Roll Cookies

Orange Zest Filling

1. Preheat the oven to 350° F (180°C). Line two baking sheets with either parchment paper or a silicone baking mat. Set aside.
2. Make the Orange Zest Filling by adding the brown sugar, granulated sugar and orange zest to a bowl and rub together with your fingers for a minute or two. This will wake up the zest a little and get that flavor activated.
3. Add in the partially melted butter, flour and cinnamon. Mix until combined.
4. Spread on a parchment lined baking sheet about 1/4″ thick. Freeze while you make the dough.

Cookie Dough + Baking

1. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes. 
2. Scrape the sides of the bowl and add in the egg, corn syrup and orange extract. Mix until well combined.
3. Add the flour, baking soda and salt. Mix until a soft dough forms.
4. Remove the orange zest filling from the freezer and chop into 1/4-1/2 inch squares.
5. Add the frozen filling to the mixer and pulse the mixer just a few times to distribute the pieces in the dough. Do not mix so much that everything is completely combined, we want there to be swirls and chunks of filling.
6. Portion out the cookie dough using a cookie scoop for uniform sized cookies. For small cookies, use 1 1/2 Tbsp of dough (#40 scoop) for large cookies, use 3 Tbsp of dough (#24 scoop).
7. Bake at 350°F until the cookies spread, flatten and are no longer glossy on top. For small cookies, bake 9-11 minutes and for larger cookies, bake 11-13 minutes. 
8. While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar and orange juice and mix until a smooth glaze forms. Add in extra juice to thin out, if needed. Set aside
10. Remove cookies from the oven, and reshape using a cookie ring or the back of a spoon if needed. The more orange zest filling in each cookie, the more these tend to spread. 
11. Allow the cookies to cool slightly on the pan and then drizzle the tops with the glaze. If your glaze hardens in the bowl in between batches, pop in the microwave for 5-10 seconds and mix.
12. Sprinkle with additional orange zest before the glaze sets, if desired.
13. Allow the cookies to cool completely and enjoy!

How to store Orange Roll Cookies

These cookies can be stored at room temperature! Allow them to cool completely and then store in an airtight container. These are best enjoyed within 3 days. 

You can also freeze these cookies! Let them cool entirely and then place in a ziptop bag. Freeze for up to 3 months.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 for the smaller cookies and a #24 for the larger!

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post. 

• Salted butter, softened – I like to use salted butter! You can sub in unsalted butter but you will want to add a pinch of extra salt to the dough. 
• Brown sugar
• Granulated sugar – The mix of brown sugar and granulated sugar helps give these cookies the best flavor and textures. 
• Eggs
• Corn syrup – This gives the cookies the ultimate chewy/soft texture. 
• Vanilla extract
• All-purpose flour
• Dutch processed cocoa
• Hot cocoa mix, powder only – Use whatever brand is your favorite. 
• Cornstarch – This is key to making the cookies ultra soft for days! 
• Baking soda
• Salt 
• Regular sized marshmallows – Yes, I’m talking about the regular s’mores type marshmallow. Not the minis or the tiny dehydrated ones. 
• Granulated sugar & hot cocoa powder mixture, for rolling – This is optional for rolling, but I highly recommend it! 
• Milk chocolate chips – Feel free to use dark or semisweet chips instead, if that’s your preference!

How to store Mini Hot Chocolate Cookie Bombs

Once the cookies have cooled completely and the chocolate drizzle has set up, store these cookies in an airtight container on the counter for up to 3 days. Enjoy! 

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer  or Hand Mixer – These are not necessary for making this delicious cookie! But they are excellent options for when you don’t want to mix things by hand. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for these cookies!