Chocolate Cake Cookies with Marshmallows

Boxed cake mix cookies like this one are the perfect fix for a quick dessert anytime.  These are easily interchangeable to make all kinds of variations.  The original recipe drizzled chocolate over the marshmallow with peppermint candy cane sprinkles for a Christmas version.  I opted for a peanut butter chocolate drizzle.  If I had some peanuts I might have crushed them and added it, but you get the idea.  Let the imagination go on this one.

Chocolate Cake Cookies with Marshmallows

Recipe from Make It & Love It

1 chocolate cake mix (any type)

2 eggs

1/2 c. shortening or butter

large marshmallows

toppings/drizzling chocolate of choice

Beat cake mix, eggs and shortening in a large bowl until well blended.

Scoop dough onto prepared baking sheet (makes 24 cookies).

Bake at 350 degrees for 10 minutes.

While baking, cut marshmallows in half with scissors.

When cookies are done, place a marshmallow half on each piece.

Place back into the oven for 2 minutes to toast and help secure the marshmallow to the cookie.

Cool completely, and top with melted chocolate or other toppings of choice.

Makes 24 cookies.

Christmas Balls

This is basically a smore (with lots of additional goodies) that has been squished together to form a ball, and for whatever reason it is one of those rare delights that is only made at Christmas time... at least in my family.

This is a great addition to your plethora of holiday treats, even if it is too late for Christmas Day.

Christmas Balls

Recipe from Sandy Bishop

1 lb. mini marshmallows

2 1/2 c. chopped nuts

2 1/2 c. coconut

1 pkg. chocolate chips

1 can sweetened condensed milk

2 1/2 c. chopped dates

2 1/2 c. graham cracker crumbs

Pour all ingredients except graham cracker crumbs into a large bowl.

Wet your hands and mix thoroughly.

Roll into small balls and then roll each ball in crumbs, coating the outside (be sure and keep your hands wet through the process).

Store in an airtight container.

These will store for quiet some time - the longer they sit, the better they are!

Sugar Cookie Candy Cane Cookies

These festive cookies are a great addition to your Christmas treat arsenal.  The lack of frosting makes this a lighter alternative, which we love, but you'll still get a punch of peppermint flavor from the actual cookie and candies sprinkled on top.

You can use whatever sugar cookie recipe you like the best, including store bought, but I love the one included here.

Sugar Cookie Candy Cane Cookies

Recipe idea from Country Living

2/3 c. butter, softened

1 c. sugar

2 eggs

1 tsp. baking soda

1/4 c. milk

1 tsp. peppermint extract

1/4 tsp. salt

4 c. flour

pink food coloring

crushed candy canes

Cream butter and sugar.

Add eggs and mix between each.

Dissolve baking soda in the milk and add to the creamed mixture.

Add peppermint.

Slowly add flour and salt while mixing.

Divide dough into 2 equal halves.  

Set one half aside and return remaining half to the mixer.

Add 5 drops of food coloring and mix to combine - you may need more or less depending on desired color.

Place dough balls in a bowl and cover.

Chill for 2 hours in the refrigerator.

Remove from fridge and knead each half individually until dough softens.

Form several 1-2" balls from both colors.

Take individual balls and roll them out into long ropes of equal length.

Take one rope of each color and twist them together.

Wrap one end over to make a candy cane shape.

Place cookies on a greased baking sheet.

Bake at 350 for 8-10 minutes, until just browned on the bottom.

While still hot, sprinkle crushed candy cane pieces on cookies and press down lightly to indent.

German Chocolate Cookies

These individual german chocolate cake cookies are made from a boxed cake mix, making them super easy yet absolutely delicious.  

German Chocolate Cookies

Cookie recipe from Six Sisters Stuff

Frosting recipe from Sandy Bishop

Cookies:

1 box German Chocolate cake mix

2/3 c. butter (or shortening)

2 eggs

1 tsp. water

Mix all ingredients together until well blended.

Roll into 1" balls and place on a silpat lined cookie sheet.

Bake at 350 degrees for 8-9 minutes.

Let cool.

Frosting:

1 c. sugar

1/4 c. butter

1 c. coconut

1 egg

1/4 c. evaporated milk

1 tsp. vanilla

1 c. chopped nuts (I like walnuts or almonds)

Bring sugar, coconut, evaporated milk, butter and egg to a boil, stirring constantly.

Cook slowly for 3-4 minutes.

Stir in vanilla and nuts.

Cool, and spread on cookies.

Optional:

1/2 c. chocolate chips, melted and drizzled on top of cookies.

Chewy Chocolate Chip Cookies

There is nothing worse than a hard cookie.  Soft is a must at our house, and these ones fit the bill.
Just remember the other key element; do not over bake!
Also, these can be made by hand, without a mixer or beaters, another added bonus.

Chewy Chocolate Chip Cookies

Recipe from Sally's Baking Addiction

2 1/4 c. flour

1 tsp. baking soda

1 1/2 tsp. cornstarch

1/2 tsp. salt

3/4 c. butter, melted

3/4 c. brown sugar, loosely packed

1/2 c. granulated sugar

1 large egg + 1 egg yolk (or 1 1/2 powdered eggs)

2 tsp. vanilla extract

1 c. chocolate chips or chunks

Combine flour, baking soda, cornstarch and salt in a large bowl.

In a separate bowl, whisk together the melted butter and sugars, until no lumps remain.

Whisk the egg and egg yolk into butter mixture, and then add the vanilla.

Pour the wet ingredients into the dry and mix together with a large spoon or rubber spatula.

The dough should be very soft, but thick.

Fold in the chocolate chips.

Cover dough and chill for 2 hours, or up to 3 days (this is mandatory).

Once chilled, remove from fridge and allow to soften for 10 minutes.

Using 3 Tbsp. of dough per cookie, roll into balls, making them as tall as possible, rather than wide or round.

Place on greased cookie sheets.

Bake at 325 degrees for 11-12 minutes.

They should look soft and under-baked, but will continue to cook while on the sheet.

Leave cookies on sheet for 10 minutes before moving to a wire rack to cool completely.

Iced Oatmeal Cookies

We used to have this thing for iced oatmeal cookies.

And by that I mean, the hubs and I would devour a package or so every week.

The perfect combination of sweet and crunchy, this homemade version does not disappoint.

We like things a little more mellow at our house, so I cut down the sugar as well as the amount of icing.  Feel free to check out the original recipe if you have a larger sweet tooth.

Iced Oatmeal Cookies

Recipe modified from Bake-a-Holic

1 c. shortening

3/4 c. granulated sugar

3/4 c. brown sugar

2 eggs

1/2 tsp. vanilla

1 1/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

3 c. regular rolled oats

Combine shortening, sugars and eggs, mixing until fluffy.

Add vanilla.

Combine flour, soda, salt and cinnamon in a small bowl, and gradually add to creamed mixture.

Mix in oatmeal.

Let mixture stand for 5 minutes, and then mix again.

Accounting for the cookies spread, arrange 6 at a time on lined baking sheets.

Bake at 350 degrees for 10-12 minutes - edges will be golden, but the middle will look undercooked.

Cool on sheet on a wire rack for 5 minutes, then remove from pan and cool completely on wire racks.

Makes 2-3 dozen.

Icing

1 egg white

1 tsp. lemon juice

1 c. powdered sugar

Beat well.

Hold cookies by outside edges and dip upside down in icing.

Let harden on wire racks.

Skor Cookies

My mom got this recipe from a neighbor who handed out a collection of her favorite recipes for a Christmas gift one year.  I can't remember her name... something Dastrup, so I regrettably cant attribute the recipe to anyone.  Either way, they are chalk full of a variety of sugars, and they are wonderful, just like a great cookie should be :)

And this particular recipe makes a TON, perfect for the youth conference they were made for.

Skor Cookies

1 lb. butter

2 c. brown sugar

1 1/2 c. sugar

2 tsp. vanilla

3 eggs

1 tsp. baking soda

1 1/2 tsp. salt

6 c. flour

1 12oz. pkg. chocolate chips

2 12oz. pkgs. white chocolate chips (I used butterscotch)

1 12oz. pkg. skor chips

Cream butter and sugars.

Add eggs and vanilla, mixing until well blended.

Slowly add flour, baking soda, and salt while mixing.

Add chocolate chips and Skor chips.

Roll into balls and place on a greased cookie sheet.

Bake at 350 degrees for 10-12 minutes or until lightly browned.

Makes ~60 cookies.

No Bake Energy Bites

These bite sized oat snacks are perfect for mid-day cravings and breakfasts on the go.  They can even substitute as a "healthier" cookie for the kids.

 No Bake Energy Bites
Recipe from Smashed Peas and Carrots

1 c. regular oats
1/2 c. peanut butter
1/3 c. honey
1 c. coconut flakes
1/2 c. ground flaxseed OR wheat germ
1/2 c. mini chocolate chips
1 tsp. vanilla

Mix everything until thoroughly incorporated.
Let chill in refrigerator for 30 minutes.
Once chilled, roll into balls.
Store in an airtight container in the fridge.

**Peanut butter can be substituted for any nut butter, and the combination of mix-in options is limitless. For more of a 'cookie' bite, I'll use Nutella with almonds and mint chips.

Monster Cookies

Monster Cookies = peanut butter, oats, chocolate chips, and M&Ms.  As always, I was sold after peanut butter.

I used a combination of regular and white chocolate chips, along with mini M&Ms, because that is what I had in my pantry, so feel free to go crazy with whatever you have lying about.  I promise you cant go wrong here.

Monster Cookies

Recipe from recipegirl

1 1/2 c. peanut butter (creamy, chunky, whatever)

1 c. packed brown sugar

1 c. sugar

1/2 c. butter, softened

3 eggs

1 Tbsp. vanilla

4 1/2 c. quick cooking oats

2 tsp. baking soda

1 c. chocolate chips, divided

1 c. M&M's

Cream the peanut butter, butter and sugars.

Mix in the eggs and vanilla.

Add oats and baking soda, and mix to combine.

Stir in the chips and 3/4 c. M&M's.

Drop cookies by heaping spoonfuls onto greased cookie sheets.

Use the extra 1/4 c. M&M's to dot the tops of the cookies with.

Bake at 350 degrees for 10-12 minutes.

Cool for 5 minutes on the sheets, until cookies are set.

Transfer to wire racks to cool completely.

Grasshopper Chocolate Mint Cookies

These cookies are 3 layers of delicious!

Grasshopper Chocolate Mint Cookies

Recipe from 6 Sisters Stuff

Cookie Bottom:

1 Devil's Food Cake Mix

1/2 c. oil

2 eggs

Mix all ingredients together until blended.

Drop spoonfuls of dough onto baking sheet.

Bake at 350 for 7-8 minutes (do not overcook)

Let cookies cool completely.

Peppermint Frosting:

1/2 c. butter, softened

2 Tbsp. milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring

Mix together all ingredients, adding more powdered sugar or milk to reach desired consistency.

Spread on top of cooled cookies.

Chocolate Topping:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter together in a microwave safe bowl, stirring every 30 seconds until smooth.

Spread melted chocolate on each cookie (use the back of a spoon for a smoother consistency).

Coconut Crispy Chocolate Chunk Cookies

I dont make cookies very often; mostly because I end up being the only one to eat them.

Still, I have a plethora of 'recipes to try' in the cookie department.

But then I noticed these on pinterest, and they immediately jumped to the top of the list.

I even made them the next day (which is saying a lot).

I have thought about them ever since (which is saying even more).

They are delicious.  Enough said.

Coconut Crispy Chocolate Chunk Cookies

Recipe modified and Photo courtesy of Marta Writes

2 1/4 c. flour

1 tsp. baking soda

1 rounded tsp. salt

2 sticks butter, softened

1 1/4 c. brown sugar

2/3 c. sugar

2 eggs

2 tsp. vanilla

2 1/4 c. rice krispies

1 3/4 c. chocolate chunks (or large chocolate chips)

1 3/4 c. sweetened coconut flakes

Beat butter and sugars until fluffy.

Add eggs, one at a time.

Add dry ingredients and vanilla, until just mixed in.

Mix in rice krispies, chocolate chunks and coconut just until well dispersed.

Roll into balls (ping pong size), and place on greased cookie sheets.

Bake at 350 degrees for 11 minutes.

Transfer to wire racks after 1-2 minutes.

Lemon Crinkle Cookies

These are deliciously refreshing.  The perfect summertime cookie.

Lemon Crinkle Cookies

Recipe modified from Mel's Kitchen Cafe

1/2 c. butter, softened

1 c. sugar

1/2 tsp. vanilla extract

1 large egg

2 tsp. freshly grated lemon zest

2 Tbsp. freshly squeezed lemon juice

1/4 tsp. salt

1/4 tsp. baking powder

1/8 tsp. baking soda

1 1/2 c. flour

1/2 c. powdered sugar

Cream butter and sugar.

Add vanilla, egg, lemon zest and juice and mix well.

Add salt, baking powder, baking soda and flour, until just combined.

Roll into tablespoon sized balls.

Roll in powdered sugar.

Place on a WELL GREASED cookie sheet.

Bake at 350 degrees for 9-11 minutes.

Cookies should not be browned on the edges.

Makes 24-36 cookies.

Graham Cracker Cookies

Yeah, this isn't really a 'recipe' per say, but I had these all the time growing up!

Graham Cracker Cookies

Graham Crackers

Leftover Frosting (any kind)

Break grahams in half, frost, and sandwich together.

Peanut Butter Kiss Cookies

This is a great recipe for regular peanut butter cookies, or you can choose to add the Hershey's kiss.

Peanut Butter Kiss Cookies

1 c. shortening

1 c. sugar

1 c. brown sugar

1 tsp. vanilla

2 eggs

1 c. peanut butter

3 c. flour

2 tsp. baking soda

dash salt

Cream shortening and sugars.

Add vanilla and eggs.

Add remaining ingredients and mix.

Form into balls (about the size of a quarter), and roll in granulated sugar.

Place on a greased cookie sheet.

If making regular peanut butter cookies, smash each ball with a fork; going across, and then again going down.

If making kiss cookies, skip this step.

Bake at 350 for 7 minutes.

Remove from oven, and press a kiss into the center of each cookie.

Put back in oven for an additional 2 minutes.

If making regular cookies, bake at 350 for 8-9 minutes.

Snickerdoodles

 I don't think I've ever met a cookie that I didn't like, but this one hits my top 10 favorites.

 Snickerdoodles

1 c. shortening

1 1/2 c. sugar

2 eggs

1 tsp. vanilla

2 3/4 c. flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

Cream shortening and sugar.

Add the eggs and vanilla.

Add dry ingredients.

Roll into balls, and roll in cinnamon sugar.

Place on a greased cookie sheet.

Bake at 350 degrees for 10 minutes - they will puff up, pop and flatten out while baking.

No-Bake Chocolate Cookies

One of the easiest and best tasting cookies ever!

(At least if you are a peanut butter lover like me!)

No-Bake Chocolate Cookies

2 c. sugar

1/4 c. cocoa

1/4 tsp. salt

1/2 c. milk

3/4 c. peanut butter

2 Tbsp. butter

2 1/2 - 3 c. oats

Combine sugar, cocoa, salt and milk in a saucepan and bring to a boil.

Remove from heat, and add peanut butter and butter.

Once melted, stir in oats.

Drop by spoonfuls onto waxed paper and let cool completely. 

Almond Cookies

Almond Cookies

2 3/4 c. flour

1 c. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1 c. butter

2 eggs

1 tsp. almond extract

1/3 c. chopped almonds

1/3 c. slivered almonds

2 Tbsp. water

Combine flour, sugar, baking soda and salt.

Cut butter into mixture until it resembles cornmeal.

In electric mixer, add one egg to the flour mixture, and the white from the other egg (reserving one yolk).

Add the almond extract and the chopped almonds and mix until combined.

Cover and chill for 30 minutes in the fridge.

Once chilled, form balls and place on greased cookie sheet.

Push slivered almonds into the center of the cookies.

Take the reserved egg yolk and mix it with the water.

Brush onto the cookies.

Bake at 325 for 15-20 minutes, until golden brown on top.

Playdough Cookies

These are good ones to make with your kids!

Playdough Cookies

3/4 c. butter, softened

3 oz. cream cheese, softened

1 c. sugar

1 egg

1 tsp. vanilla

3 1/2 - 4 c. flour

1 tsp. baking powder

1/2 tsp. salt

food coloring

lollipop sticks

Cream butter, cream cheese and sugar.

Add egg and vanilla and beat until smooth.

Combine flour, baking powder and salt.

Add dry ingredients to creamed mixture.

Add enough flour to form a soft dough that wont stick to your hands.

Divide dough into four sections.

Tint each with a different color (I used orange, pink, blue and green).

Put each in a plastic bag.

Chill for 2 hours.

Form small balls (3/4") with the dough.

For each cookie, take one ball of each color and combine them to make a larger ball.

Then roll it out (like a snake).

Starting at one end, coil it to make a lollipop shape.

Place 3" apart on a baking sheet.

Carefully insert lollipop sticks into the cookies.

Bake for 8-10 minutes.

Banana Oatmeal Health Cookies

Here is a healthy alternative when you (or your kids) are craving cookies!

The only 'unhealthy' part is the chocolate chips, which you can substitue with raisins.

Banana Oatmeal Health Cookies

1/2 c. whole wheat flour

1/2 c. white flour

1/4 tsp. salt

1/4 tsp. cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. applesauce

3/4 c. honey

1/2 Tbsp. vanilla

1 1/2 Tbsp. milk

1 egg

2 1/2 c. instant oats

1/3 c. wheat germ

2 mashed bananas

1/3 c. chocolate chips or raisins

Mix all dry ingredients together.

In a seperate bowl, mix the wet ingredients together.

Mix both wet and dry together until blended.

Spoon onto greased cookie sheet.

Bake at 350 for 15 minutes.

Molasses Ginger Snaps

Definatley one of my favorite cookies!  However, we do like them SOFT.  If you like yours hard or crunchy, increase the cooking time by a few minutes.

Molasses Ginger Snaps
Blend and cream well:
1 c. sugar
¼ c. molasses
¾ c. shortening
1 egg

Sift together and add:
2 c. flour
1 tsp. cloves
¼ tsp. salt
1 tsp. cinnamon
1 tsp. ginger
2 tsp. baking soda
Mold into walnut sized balls. Roll in granulated sugar. Place on cookie sheet, leaving plenty of room to spread. Bake at 350 for 8-9 minutes.