I have been on a cookie thing lately, my sweet of choice has been cookies! I’m usually more of a cake or cupcake girl but lately it’s all about cookies. A new cookie shop opened near us and I was actually there waiting in line opening day, and I wasn’t disappointed! I don’t know why I’m currently cookie crazed but that craze led me to develop a new, delicious recipe!

You know I love the ease of recipes that have a cake mix base, they are easier to make with children. Some of my favorite cake mix cookies are my S’mores Cookies, Chocolate Peppermint Cookies, and my Ugly Christmas Cookies.

To make this recipe, I used the Betty Crocker Delights Super Moist Party Rainbow Chip Cake Mix, my 1″ cookie scoop, and my Kitchen Aid Stand Mixer.

Confetti Cloud Cookies Recipe

Ingredients

• 1 15.25 oz Confetti Cake Mix I used Betty Crocker
• 8oz Cream Cheese softened
• 1 stick Butter softened
• 1 Egg
• 1/4 cup Sprinkles try to match what’s in the cake mix
• 1/2 cup Confectioner’s Sugar

Instructions

1. In a stand mixer, beat together the cream cheese and butter until smooth.
2. Add in the egg and continue mixing until incorporated.
3. Add in the cake mix, mixing until well combined, scraping the sides as necessary.
4. Remove bowl from stand and fold in the additional sprinkles.
5. Cover dough bowl with plastic wrap and put in refrigerator for an hour to chill.
6. When the hour is up, preheat oven to 350°F, and line baking sheets with parchment paper.
7. Pour the confectioner’s sugar into a small bowl.
8. Using a 1″ cookie scoop, scoop up a ball of dough, roll the dough ball in the confectioner’s sugar and then place it on the baking sheet.
9. Repeat this process, placing the dough balls 1.2 inches apart.
10. Bake the cookies for 12-15 minutes until the edges start to turn golden and the tops are set.
11. Allow the cookies to cool for 3-5 minutes on the baking sheet before removing them to a wire rack to cool completely.
12. Repeat until all the dough is baked.
13. Once completely cooled, store in an airtight container.

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Confetti Cloud Cookies

These easy and delicious Confetti Cloud Cookies look and have the texture soft of clouds. The recipe base is a confetti cake mix which makes it easier for the kids to help make because there is less measuring.

Course Dessert

Cuisine American

Keyword cake mix,, confetti, cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 36 cookies

Ingredients

• 1 15.25 oz Confetti Cake Mix I used Betty Crocker
• 8oz Cream Cheese softened
• 1 stick Butter softened
• 1 Egg
• 1/4 cup Sprinkles try to match what's in the cake mix
• 1/2 cup Confectioner's Sugar

Instructions

• In a stand mixer beat together the cream cheese and butter until smooth.
• Add in the egg and continue mixing until incorporated.
• Add in the cake mix, mixing until well combined, scraping the sides as necessary.
• Remove bowl from stand and fold in the additional sprinkles.
• Cover dough bowl with plastic wrap and put in refrigerator for an hour to chill.
• When the hour is up, preheat oven to 350°F, and line baking sheets with parchment paper.
• Pour the confectioner's sugar into a small bowl.
• Using a 1" cookie scoop, scoop up a ball of dough, roll the dough ball in the confectioner's sugar and then place it on the baking sheet.
• Repeat this process, placing the dough balls 1.2 inches apart.
• Bake the cookies for 12-15 minutes until the edges start to turn golden and the tops are set.
• Allow the cookies to cool for 3-5 minutes on the baking sheet before removing them to a wire rack to cool completely.
• Repeat until all the dough is baked.
• Once completely cooled, store in an airtight container.

As is often the case, I brought these cookies to church with me on Wednesday nights. All of my girls wanted more than the 2 I gave them! I have to save some for my former students who always come visit me after class to say “hi!” and to see if I baked. One of the high school seniors who has been enjoying my baking for 7 years said these are the best thing I’ve ever made! I’ll take that as a compliment because she likes everything I make.

I hope you enjoy this Confetti Cloud Cookies recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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I made these cookies, with my daughter-in-law Savannah, for Christmas. We fell in love with the melty deliciousness! I know I said these Peppermint White Chocolate Chip Cookies were my new favorite…but now I’m not sure. I may have to bake them both and eat them side by side to decide.

When I made them at Christmas time, I put crushed candy cane on top to give the cookies a light peppermint flavor. This time I just did vanilla with Valentine sprinkles. You could flavor the glaze with just about anything, you could even add food coloring if you want a more vibrant color. The options are endless on this delicious blank canvas.

Vanilla Meltaways Recipe

Cookie Ingredients

• 1 1/4 cups flour
• 1 cup butter softened
• 1/2 cup Confectioner’s sugar
• 1/2 cup corn starch
• 1/2 tsp vanilla extract

Glaze Ingredients

• 1 1/2 cups Confectioner’s sugar
• 2 TBS butter softened
• 2 TBS milk maybe a bit more to reach desired consistency
• 1/2 tsp vanilla extract
• sprinkles as desired

Vanilla Meltaways Cookie Instructions

Cookies

1. In a large mixing bowl, beat together the confectioner’s sugar and butter for about 2 minutes, until fluffy.
2. Mix in the vanilla, flour, and cornstarch until well combined.
3. Cover the bowl with plastic wrap and put dough in refrigerator for 30 minutes. Set a timer so you don’t forget. (In the notes I’ll tell you what to do if you do forget).
4. Once 30 minutes is up, preheat oven to 350° F. Cover baking sheets with parchment paper.
5. Scoop batter with a 1″ cookie dough scoop and place on baking sheet leaving room for the cookies to spread a bit.
6. Bake for 10-12 minutes, the edges should just start to brown.
7. Allow cookies to cool on cookie sheet for 2 minutes, them move them to cooling rack.
8. Once all cookies are baked and cooled a bit make the glaze.

Glaze Instructions

1. In a medium bowl mix together the confectioner’s sugar, butter, and vanilla.
2. Add in the milk a little at a time, mixing between each add so as to reach the desired consistency.
3. Place the cooling racks on the baking sheets covered with parchment paper to limit the mess of glazing the cookies.
4. Have any sprinkles handy. The glaze sets fast. I suggest glazing a few cookies then adding sprinkles and repeating over and over again until they are all done.
5. Use a spoon to drop the glaze onto the cookies, making sure it covers most of the top.
6. When all the cookies are glazed and sprinkled, allow them to set for at least 15 minutes before storing in an air tight container.

I use a small cookie scoop like this one, along with my Kitchen Aid stand mixer, and cookie sheets to make these cookies.

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Vanilla Meltaways

These delicious Vanilla Meltaways are cookies that melt in your mouth in a very satisfying way. They are easy to make and simple to add flavors or colors to.

Course Dessert

Cuisine American

Keyword cookies, meltaways, vanilla

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 28 cookies

Author cindy

Ingredients

Cookies

• 1 1/4 cups flour
• 1 cup butter softened
• 1/2 cup Confectioner's sugar
• 1/2 cup corn starch
• 1/2 tsp vanilla extract

Glaze

• 1 1/2 cups Confectioner's sugar
• 2 TBS butter softened
• 2 TBS milk maybe a bit more to reach desired consistency
• 1/2 tsp vanilla extract
• sprinkles as desired

Instructions

Cookies

• In a large mixing bowl, beat together the confectioner's sugar and butter for about 2 minutes, until fluffy.
• Mix in the vanilla, flour, and cornstarch until well combined.
• Cover the bowl with plastic wrap and put dough in refrigerator for 30 minutes. Set a timer so you don't forget. (In the notes I'll tell you what to do if you do forget).
• Once 30 minutes is up, preheat oven to 350° F. Cover baking sheets with parchment paper.
• Scoop batter with a 1" cookie dough scoop and place on baking sheet leaving room for the cookies to spread a bit.
• Bake for 10-12 minutes, the edges should just start to brown.
• Allow cookies to cool on cookie sheet for 2 minutes, them move them to cooling rack.
• Once all cookies are baked and cooled a bit make the glaze.

Glaze

• In a medium bowl mix together the confectioner's sugar, butter, and vanilla.
• Add in the milk a little at a time, mixing between each add so as to reach the desired consistency.
• Place the cooling racks on the baking sheets covered with parchment paper to limit the mess of glazing the cookies.
• Have any sprinkles handy. The glaze sets fast. I suggest glazing a few cookies then adding sprinkles and repeating over and over again until they are all done.
• Use a spoon to drop the glaze onto the cookies, making sure it covers most of the top.
• When all the cookies are glazed and sprinkled, allow them to set for at least 15 minutes before storing in an air tight container.

Notes

If you over chill your dough, like I did a Christmas time, your cookies won’t spread, they will remain balls as they bake. I just used the bottom of a glass to flatten the cookie some and baked as directed. This solved my problem.

I hope you enjoy this Vanilla Meltaways recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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S’mores Recipes

• S’mores Brownies
• S’mores Crockpot Cake
• Sheetpan S’mores
• S’mores Lasagna Icebox Cake
• Candy Cane S’mores Bars
• S’mores Dip
• S’mores Cones

For our Labor Day family cookout, I decided to make some S’mores Cookies with a cake mix base. I make a lot of cake mix cookies because they always come out soft and chewy and these cookies are no exception. I used a Duncan Hines Butter Golden cake mix as the base, because I had it in the pantry from the last time I bought a cake mix and they were on BOGO.

Easy S’mores Cookies Recipe

S’mores Cookies Ingredients

• 1 box Duncan Hines Butter Golden Cake Mix
• 1/3 cup canola oil
• 1 tsp baking powder
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 16 graham crackers

Instructions

1. In a food processor, crumble the graham crackers into crumbs. You need about 1 cup. Set aside.
2. Preheat the oven to 350° F. Line your baking sheets with parchment paper.
3. In a large mixing bowl combine the cake mix, eggs, oil and baking powder. Using a wooden spoon, stir until well combined.
4. Add in the chocolate chips and the marshmallows. Stir until combined, the dough will be sticky.
5. Pour the graham cracker crumbs in a shallow bowl.
6. Using a small cookie scoop, scoop up some batter, then roll the ball in the cookies crumbs before placing on the cookie sheet.
7. Space the cookies 2 inches apart to allow for spreading.
8. Bake for 10 minutes, until edges start to turn a golden brown.
9. Cool on pan for 10 minutes before moving them off the pan and onto a cooling rack to cool completely.
10. Repeat the baking and cooling until all the batter is baked.

These cookies were a huge hit at the cookout. Everyone kept eating them as we played a rousing game of Farkle. I didn’t even get to bring any cookies home, so I guess I’ll have to make them again soon.

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Easy S’mores Cookie Recipe

This easy S'mores Cookies Recipe starts with a cake mix base. Everyone loves these cookies and the kids will have fun helping make them.

Course Dessert

Cuisine American

Keyword cookies, s’mores

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 28 cookies

Author cindy

Ingredients

• 1 box Duncan Hines Butter Golden Cake Mix
• 1/3 cup canola oil
• 1 tsp baking powder
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 16 graham crackers

Instructions

• In a food processor, crumble the graham crackers into crumbs. You need about 1 cup. Set aside.
• Preheat the oven to 350° F. Line your baking sheets with parchment paper.
• In a large mixing bowl combine the cake mix, eggs, oil and baking powder. Using a wooden spoon, stir until well combined.
• Add in the chocolate chips and the marshmallows. Stir until combined, the dough will be sticky.
• Pour the graham cracker crumbs in a shallow bowl.
• Using a small cookie scoop, scoop up some batter, then roll the ball in the cookies crumbs before placing on the cookie sheet.
• Space the cookies 2 inches apart to allow for spreading.
• Bake for 10 minutes, until edges start to turn a golden brown.
• Cool on pan for 10 minutes before moving them off the pan and onto a cooling rack to cool completely.
• Repeat the baking and cooling until all the batter is baked.

I hope you enjoy this easy S’mores Cookies recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Since I am having so much fun celebrating Christmas in July, I thought I’d share a Christmas Cookie I made last Christmas season but never had time to get it up on the blog. There are tons of Santa’s Trash Cookies recipes out there, and the ingredients vary a lot. That’s what makes these cookies so fun, you can put it what YOU like.

Santa’s Trash Cookies Ingredients

• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 2 tsp vanilla
• 3 TBS red and green sprinkles
• 1/3 cup crushed plain potato chips
• 1/3 cup crushed pretzels
• 1/3 cup semi-sweet chocolate chips
• sea salt for garnish

Recipe Instructions

• Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
• In a medium bowl sift together the flour, baking soda, and salt. Set aside.
• In large mixing bowl us an electric or stand mixer to cream together the butter and sugars until fluffy, 3-4 minutes.
• Add the dry ingredients to the butter mixture. Mix until smooth. Dough will be thick.
• Gently fold in the sprinkles, potato chips, pretzels, and chocolate chips.
• Using a cookie scoop, scoop out balls of dough onto the prepared cookie sheets.
• Press the balls down slightly then sprinkle with sea salt.
• Bake for 7-8 minutes until edges start to turn golden.
• Remove from oven, allow to cool 5 minutes before transferring to cooling rack to finish cooling.

Items Used in this Recipe

• Cookie Scoop
• Cookie Sheets
• Baking Mats
• Red and Green Sprinkles

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Santa’s Trash Cookies

Delicious sweet and salty Christmas cookies.

Course Dessert

Cuisine American

Keyword christmas cookie, cookie, cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Cooling Time 5 minutes minutes

Total Time 28 minutes minutes

Servings 28 cookies

Author cindy

Ingredients

• 2 1/4 cups flour
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 2 tsp vanilla
• 3 TBS red and green sprinkles
• 1/3 cup crushed plain potato chips
• 1/3 cup crushed pretzels
• 1/3 cup semi-sweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
• In a medium bowl sift together the flour, baking soda, and salt. Set aside.
• In large mixing bowl us an electric or stand mixer to cream together the butter and sugars until fluffy, 3-4 minutes.
• Add the dry ingredients to the butter mixture. Mix until smooth. Dough will be thick.
• Gently fold in the sprinkles, potato chips, pretzels, and chocolate chips.
• Using a cookie scoop, scoop out balls of dough onto the prepared cookie sheets.
• Press the balls down slightly then sprinkle with sea salt.
• Bake for 7-8 minutes until edges start to turn golden.
• Remove from oven, allow to cool 5 minutes before transferring to cooling rack to finish cooling.

I hope you enjoy this Santa’s Trash Cookies recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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I decided to keep the flavor profile simple. chocolate and peanut butter. As far as we know, no one in the church has a peanut allergy, so we are safe there. I went to the store and picked up some milk chocolate and pink melting chocolates, and some wax paper, I had the other ingredients on hand.

How to Make Chocolate Peanut Butter Ritz Cracker Cookies

I used 2 sleeves of Ritz Crackers, Skippy Creamy Peanut Butter, Milk Chocolate melting chocolate, pink melting chocolate and Valentine sprinkles. This treat is very easily customized for whatever event you are serving them at.

I spread peanut butter on half of the crackers, then I topped them with another cracker. I followed the directions to melt the milk chocolate in the microwave. I melted it in my 2 cup glass measuring cup so that the chocolate would be deep enough for dipping. Once the chocolate is smooth, use kitchen tongs to dip the cookie into the chocolate, making sure the cookies is totally covered. Allow excess chocolate to drip back into the measuring cup. Place the chocolate covered cookie on a wax paper covered cookie sheet. When the cookie sheet is full, decorate with sprinkles or another color of melting chocolate. Place the tray in the freezer for 15-20 minutes then place the cookies in an air tight container in the refrigerator until its time to serve.

Super simple, right?? One of my girls said, “Mrs Cindy, you’re better than Publix Bakery!” that right there is a HUGE compliment. Wednesday was a low attendance night so I had some leftovers, which I shared with church friends. One high school boy said, “You need to make a lot more of these for me.” I told them he could make them himself. He said he can only make cereal. I asked if he knew how to use the microwave, to which he said yes. I then told him I would get him a copy of the recipe so he could make them for his 3 younger siblings. He got very excited at that idea.

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Chocolate peanut Butter Ritz Cracker Cookies

Chocolate Peanut Butter Ritz Cracker Cookies are super simple to make and a perfect sweet and salty treat for the whole family.

Course Dessert

Cuisine American

Keyword chocolate, peanut butter, ritz crackers

Prep Time 45 minutes minutes

Cook Time 2 minutes minutes

Freeze Time 15 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 24 cookies

Author cindy

Ingredients

• 2 sleeves Ritz Crackers
• Skippy Creamy Peanut Butter
• 16 oz Milk Chocolate Melting Chocolate Wafers
• 2 oz Drizzle chocolate Melts your choice of color
• Sprinkles that coordinate with your theme

Instructions

• Line a cookie sheet with wax paper and set aside.
• Spread peanut butter on 24 Ritz Crackers.
• Place a second Ritz Cracker on top of the peanut butter creating a sandwich cookie.
• Melt the milk chocolate in a large glass measuring cup in the microwave following the directions on the bag.
• Using tongs, dip each sandwich cookie into the milk chocolate, making sure the cookie is completely covered.
• Lay the chocolate covered sandwich cookies on the wax paper, do not let the cookies touch.
• When the tray is full, decorate with additional melted chocolate and/or sprinkles.
• Place the tray of cookies in the freezer for 15 minutes.
• When the chocolate has hardened place the cookies in an air tight container in the refrigerator until time to serve.

I hope you enjoy this super simple Chocolate Peanut Butter Ritz Cracker Cookies recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Super Simple Chocolate Peanut Butter Ritz Cracker Cookies appeared first on The Mom Maven.

These cookies are delicious. The brown sugar makes them less sweet and a better balance to the royal icing. To learn to make the royal icing I watched a few dozen YouTube videos and I quickly learned that there are two basic ways to make it. You can use Meringue Powder (which is pricey) or pasteurized egg whites. I opted for the egg white method. You can buy egg whites in a small carton in the refrigerated section of the grocery store.

I’m going to be honest, making royal icing takes patience and practice to get the consistency just right. Don’t even talk to me about coloring the icing to try and get Christmas red. I ended up with brick red, oh well. I hope to take a “Decorating with Royal Icing” class at the craft store sometime soon. I tried both piping bags and plastic squeeze bottles, I found the bottles easier to use.

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Brown Sugar Cookies with Royal Icing

These Brown Sugar Cookies with Royal Icing were a labor of love. I had fun trying new decorating techniques.

Course Dessert

Cuisine American

Keyword cookies

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 26 minutes minutes

Servings 3 dozen

Author cindy

Ingredients

Brown Sugar Cookies

• 1 cup butter softened
• 2 cups light brown sugar
• 3 cups flour
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp vanilla extract

Royal Icing

• 3 oz pasteurized egg whites
• 1 lb confectioner's sugar
• 1 tsp vanilla extract
• 1 cup water room temperature
• gel food coloring

Instructions

Brown Sugar Cookies

• Beat together the butter, sugar, and eggs until creamy.
• Add in the flour, baking powder, salt, and vanilla. Beat until smooth.
• Roll out the dough between 2 sheets of parchment paper (1/4-1/2" thick).
• Place dough on sheet tray and place in refrigerator to chill for at least one hour.
• Remove tray from fridge and cut out cookies. Place cutouts on ungreased cookies sheets and place back in the fridge for at least 1 hour.
• Preheat oven yo 375° F.
• Bake cookies at 375° for 5-8 minutes, until they just start to brown.
• Cool cookies on baking sheet for 10 minutes before moving them to cooling racks.

  Cool completely before icing.

Royal Icing

• Pour the egg whites in the bowl of an stand mixer with the whisk, mix on medium until egg whites are frothy.
• Add the confectioner's sugar and vanilla beat on low speed until blended. Increase to medium for 5-7 minutes until it is thick and shiny.
• If it seems too thick, doesn't reincorporate when dropped back into bowl, add water one half tablespoon at a time until it reached the desired consistency. Don't rush this step, it takes time.
• Divide the icing into separate bowls for each color you are planning on using. Start with just 1-2 drops of color first. Mix it in completely then add more if needed.

Notes

If you don't know how to use royal icing with the flooding technique there are hundreds of YouTube videos to show you. I am just learning myself so I am not the one to teach you the technique.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Simple Snickerdoodles

These Simple Snickerdoodles are an easy cookie to whip up anytime.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 doz

Author Cindy Schultz

Ingredients

• 2 3/4 cups flour
• 1 1/2 cups sugar
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter softened
• 2 eggs
• 1 tsp cinnamon
• 2 TBS sugar

Instructions

• Preheat oven to 350°.
• In a large mixing bowl cream together the sugar, butter.
• Add the eggs and mix well.
• In a separate bowl sift together the flour, cream of tartar, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and mix well.
• In a small bowl, mix together the cinnamon and sugar.
• Using a cookie scoop, shape dough into approximately 1" balls.
• Roll the dough balls in the cinnamon sugar.
• place the dough balls on a parchment lined cookie sheet 2 inches apart.
• Bake for 8-10 minutes.

These cookies are so easy to make. Using a cookie scoop  makes this even easier! I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Simple Snickerdoodles Cookie Recipe appeared first on The Mom Maven.

This recipe is a bit time consuming, but it isn’t difficult to make. This baking season I borrowed my son’s KitchenAid Stand Mixer (it came with his fully furnished house that he bought). I haven’t given the mixer back, I am in love, and now I want one for my very own. All these years of baking without a stand mixer just seems silly after using Aaron’s. I know he will be wanting the mixer back soon, but I am holding it hostage until he asks for it!

Hot Cocoa Cookies Recipe

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Hot Cocoa Cookies

Hot Cocoa Cookies are a perfect treat for after sledding, playing in the snow, or any time!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 2 hours hours 12 minutes minutes

Total Time 2 hours hours 57 minutes minutes

Servings 4 dozen

Author Unknown shared by Cindy Schultz

Ingredients

Dough

• 1 stick unsalted butter
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups light brown sugar
• 12 oz semisweet chocolate chips
• 2 tsp chocolate extract

Glaze

• 4 TBS melted butter
• 1/4 cup cocoa powder
• 1/4 cup hot water
• 2 cups powdered sugar
• 1 tsp chocolate extract

Extras

• 10 oz mini-marshmallows

Instructions

Dough

• In a small pan, melt the butter.
• Whisk in the chocolate chips until melted and smooth.
• Remove pan from heat and set aside to cool.
• In the bowl of the stand mixer, combine the sugar, eggs, and vanilla, with the paddle.
• In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
• Once the chocolate mixture in the pan has cooled, add it to the sugar mixture in the stand mixer and mix well.
• Change to the whisk and slowly whisk the flour mixture into the chocolate mixture until well combined.
• Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
• After the hour is up, preheat the oven to 325°.
• Grease 2 cookie sheets and line with parchment paper.
• Using a cookie scoop, scoop dough and place 2" apart on the cookie sheets.
• Press each cookie down slightly.
• Bake for 10-12 minutes.
• Remove from oven and top each cookie with 3 mini-marshmallows.
• Place the cookies back in the oven for another 2-3 minutes, until the marshmallows puff up.
• Remove from oven and place on cooling racks. Repeat until all the dough is baked.
• Once all the cookies are cooled begin to make the glaze.

Glaze

• In a medium bowl combine the butter, coco powder, hot water, and chocolate extract.
• Slowly whisk in the powdered sugar until combined.
• Place the cookie sheet covered with parchment paper underneath the cooling racks.
• Drizzle the glaze onto the cooled cookies, covering the marshmallows.
• Quickly go back, while the glaze is still wet, and cover the cookies with mini-marshmallows.
• Let sit for at least 30 minutes for glaze to set up before serving or storing in an airtight container.

Notes

See the blog post for where to get the chocolate extract.

I already told you how much I loved the stand mixer, I also bought another tool that made cooking making so much easier, a cookie scoop! Do you have one? I do now! Also, this recipe calls for chocolate extract, which many of us don’t always have in our pantry. While you can substitute vanilla extract, I recommend clicking the link and getting yourself some Nielsen Massey Chocolate Extract.

I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Hot Cocoa Cookies appeared first on The Mom Maven.

2 cups of sugar

1/2 cup cocoa

1 stick butter

1/2 cup milk

1 tsp vanilla

3 cups quick cooking oats

1/2 cup peanut butter

Combine the sugar, cocoa, butter and milk in a saucepan. Heat on medium heat while stirring constantly. Once it starts boiling, allow it to boil for 1 minute and then remove from the heat. Stir in the peanut butter, vanilla and oats. Drop by the spoonful onto wax paper. Allow to cool at least 30 minutes

. We decided to nibble on a few cookies and then we packed up 2 dozen to bring to church on Sunday night. Jordan gave them to Solomon Cudzillo who runs a feeding ministry to the homeless. Solomon is always looking for homemade goodies to bring to the hundreds of people he and his volunteers feed every week.

The post Easy Recipes-Cooking with Kids No-Bake Cookies appeared first on The Mom Maven.

1 stick Margarine
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1 tablespoon vanilla extract
1/2 cup peanut butter
3 cups quick cooking oatmeal

Mix together the margarine, sugar, cocoa and milk over medium heat in a large heavy pot-stirring constantly. Bring to a hard, rolling boil. Boil for 3 minutes. Pull from the heat and quickly add the vanilla and peanut butter. Stir very quickly to melt the peanut butter. Add the oatmeal, again stirring quickly.

Drop by spoonfuls onto waxed paper. They will set up fairly quickly in a non-humid environment (here in Florida I usually have to refrigerate them for about 30 minutes).

Enjoy!

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