Easy Red Velvet Skillet Cookie

Food trends are so interesting to me. One person comes up with a great idea, and they next thing you know, the internet is blowing up with a million versions of that recipe.

Skillet cookies seem to be super popular on Pinterest lately, and I can see why. They are delicious! So much more fun than individual cookies, and if not over baked stay perfectly gooey in the middle, perfect for topping with ice cream.

This red velvet version is perfect for sharing with your sweetie on Valentine’s Day. Lots of white and semi-sweet chocolate chips, a drizzle of hot fudge and melty ice cream atop a gooey red velvet cookie? It’s enough to make anyone swoon!

Easy Red Velvet Skillet Cookie

Ingredients

  • 1 box red velvet cake mix
  • 2 eggs
  • 1/2 cup butter, softened
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • vanilla ice cream
  • chocolate sauce or hot fudge sauce

Instructions

  • Preheat oven to 350 degrees.
  • In a mixing bowl, mix cake mix, butter and eggs until well combined. mix in chocolate chips, saving a few to garnish the top of cookie.
  • Spread cookie dough into a seasoned cast iron skillet. Top with remaining chocolate chips. Bake for 20-25 minutes, or until a toothpick comes out with moist crumbs. Do not over bake. Allow to cool for 5 minutes, top with ice cream and chocolate sauce and serve immediately.
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    Chewy, Fudgy Chocolate Chip Brookies

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    These bars are my love language. Brownies and chocolate cookies are two of my favorite desserts, and to combine the two?? I am disappointed with myself that it took me 29 years to try this. Honestly though, what held me back was sheer laziness. I have only ever seen “brookies” in cookie form, not bars. So when I saw these one day while cruising through Pinterest, I knew I must try. So much simpler than having to form the two dough’s together, just spread them in a pan and get them in the oven!

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    The recipe is from Cookies & Cows, and its everything I could ever dream of. Chewy, melty, chocoaltely. Absolute perfection in every bite. And topped with a scoop and vanilla ice cream might seem excessive to some, but to me would be the best. thing. EVER.

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    Recipe Source: Cookies & Cows

    Chewy, Fudgy Chocolate Chip Brookies

    Ingredients

    • Cookies
    • 1 cup (2 sticks) unsalted butter, melted
    • 1 cup brown sugar
    • ½ cup sugar
    • 1 teaspoon vanilla
    • 2 eggs
    • 2½ cups all-­purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 11.5 ounces milk chocolate chips
      Brownies
    • 1 cup sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ½ cup canola oil
    • ½ cup all-­purpose flour
    • ⅓ cup cocoa powder
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt

    Instructions

  • 1. Preheat the oven to 350°
  • 2. Grease a 9x13­inch pan and set aside.
  • Cookies:
  • 1. In a large mixing bowl, melt the butter in the microwave.
  • 2. Add the brown sugar and sugar. Stir until completely combined. All of the butter should be incorporated into the
  • sugar!
  • 3. Then add the vanilla and eggs. Stir to combine.
  • 4. In a medium mixing bowl, combine the flour, baking soda and salt. Add to the butter mixture, stirring just until
  • combined.
  • 5. Fold in the chocolate chips. Set aside.
  • Brownies:
  • 1. In a large mixing bowl combine the sugar, eggs and vanilla.
  • 2. Add the oil and stir until completely combined.
  • 3. In a small mixing bowl combine the flour, cocoa powder, baking powder and salt.
  • 4. Add to the sugar mixture, stirring just until combined.
  • 5. Pour the brownie batter into the 9x13­inch pan and spread it evenly.
  • 6. Place in the oven at 350° for 5 minutes.
  • 7. Remove the brownies after 5 minutes and top with the chocolate chip cookie batter. Drop spoonfuls of the batter
  • across the pan, then gently spread until the brownie is completely covered. This will be easier than with other
  • brookie recipes because of the melted butter.
  • 8. Place the pan back in the oven and continue to bake for 25­30 minutes.
  • 9. Cool completely on a wire rack.
  • 10. Use a plastic knife to cut into squares.
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    Pumpkin Biscotti

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    Can we talk for a minute about how being an adult is the worst? I keep telling my kids, but they don’t believe me. Guess that is their loss, they are going to grow up someday and wish they hadn’t!

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    I just paid the bill from my tonsilectomy this summer. Not my favorite check to write, but that is part of adulting, right? If you need me, I will be nursing my woes with a cup of coffee and a few of these biscotti.

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    Perfectly spiced, with a drizzle of chocolate and a sprinkle of pumpkin seeds. These aren’t so hard that you will chip a tooth, but the perfect texture for dunking. They make a big batch, so they are perfect for sharing. Maybe with your fellow bill paying adult friend? 😉

    Pumpkin Biscotti

    Ingredients

    • 4 Tablespoons unsalted butter, softened
    • 2/3 cup sugar
    • 1 1/4 teaspoons pumpkin pie spice
    • 3/4 teaspoon ground cinnamon
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 large egg
    • 1/2 cup canned pumpkin purée
    • 2 cups all-purpose flour
    • 1 cup semisweet chocolate chips
    • 1/2 cup chopped pumpkin seeds

    Instructions

  • Preheat the oven to 350ºF and line a baking sheet with parchment paper or silicone baking mat.
  • Using a mixer, beat together the butter, sugar, pumpkin pie spice, cinnamon, baking powder and salt until smooth and creamy, about 2 minutes. Add the egg and pumpkin purée and continue beating. Add the flour and beat just until combined. (The dough will be very sticky.)
  • Transfer the dough onto the prepared baking sheet and divide it in half. Shape each piece into two 10x2 1/2-inch logs then pat the logs into rectangles.
  • Bake the biscotti for 25 minutes then remove it from the oven and allow it to cool for 5 minutes. Reduce the oven temperature to 325ºF.
  • Transfer the biscotti to a cutting board and using a sharp knife, cut each rectangle into 12 slices at a diagonal. Return the biscotti to the baking sheet, standing them up on the bottom edge and spacing them about 1 inch apart.
  • Return the biscotti to the oven and bake for an additional 25 minutes until golden and crispy. (The biscotti will still be soft in the centers.) Turn off the oven, crack open the oven door and let the biscotti cool in the oven. Once they are completely cool, remove the biscotti from the oven.
  • Melt the chocolate in the microwave or a double boiler until smooth. Drizzle the biscotti with the chocolate then sprinkle them with the chopped pumpkin seeds. Let cool until the chocolate fully hardens. Serve or store in an air-tight container at room temperature.
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    Recipe Source Just a Taste

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    Single Serving Giant Flour-less Peanut Butter Cookie

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    What is your food weakness? For me chocolate, more specifically cookies. I really have zero self control around them. Up until recently I only knew of recipes that made batches of cookies. Not any more! This cookie is so quick to put together, and so few ingredients…..okay it might be equally as dangerous as making a entire batch!
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    This cookie bakes up with the perfect crisp edges and gooey center. Add melted chocolate chips and its cookie heaven!

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    Truthfully, the cookie is large enough to serve two. But call it single serve and its just the perfect size for one! 😉

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    SINGLE SERVING GIANT FLOURLESS PEANUT BUTTER COOKIE

    Ingredients

    • 1/4 cup creamy peanut butter
    • 1/4 cup light brown sugar, packed
    • 1/4 tsp baking soda
    • 1 tbsp of a lightly whisked egg
    • 2 tbsp semisweet chocolate chip or chocolate chunks

    Instructions

  • Preheat oven to 350F. Line a baking sheet with a silpat mat or parchment paper.
  • In a small bowl, combine the first four ingredients. Mix with a small whisk until batter is smooth. Add in half of the chocolate chips/chunks and mix.
  • Scrape cookie dough onto baking sheet. Using hands, gently shape to form a round cookie shape. Dough will be sticky. Press remaining chocolate on top.
  • Bake for approximately 13-15 minutes until cookie is done. The edges should be browned and the surface should have cracks everywhere. Remove cookie from the oven. Cookie will still be slightly soft and not quite set. Let cookie cool for about 15 minutes to settle and set before removing and eating. Enjoy!
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    Recipe Source: Kirbie Cravings

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    PB & J Ice Cream Sandwiches

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    Macaroni and cheese, tomato soup and grilled cheese, pretzels and beer. All magic combos that go so well together. We all know how well peanut butter and jelly go together, it’s a loved combo no matter how old you are.

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    I choose to take it to a new level with peanut butter cookies and homemade no-churn jelly swirled ice cream!

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    The cookies are a very simple recipe and the ice cream comes together in a snap. I chose to make my sandwiches larger and got nine sandwiches from the batch, but you could make the cookies smaller if you like.

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    I split my ice cream into two bowls and swirled strawberry into one and grape into another. Any of your favorite jelly or jam flavors would work!

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    PB & J Ice Cream Sandwiches

    Yield: 9 sandwiches

    Ingredients

    • Cookies
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, at room temperature
    • 1/2 cup creamy peanut butter
    • 1/2 cup light brown sugar
    • 1/2 cup granulated sugar
    • 1 large egg
    • 1 teaspoons vanilla extract
    • Extra granulated sugar, for rolling cookies in, optional
      Jelly Ice Cream
    • 2 cups cold heavy whipping cream
    • 1 14oz can sweetened condensed milk
    • 2 teaspoons vanilla extract
    • 1 cup jelly of your choice

    Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • Using a stand mixer, cream the butter and peanut butter together until combined. Add the sugars and beat until creamy and smooth, about 3 minutes. Add in the egg and vanilla extract. Mix until combined. With the mixer on low, slowly add in the dry ingredients. Mix until just combined.
  • Use a ice cream scoop to form cookies. Roll in granulated sugar, if desired (I just sprinkled a little on top of each cookie.) Place cookies on prepared baking sheet, about 2-inches apart.
  • Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don't overbake. Remove pan from oven and let cookies cool on the baking sheet for 4-5 minutes. Transfer to a cooling rack and cool completely. Once cool, place cookies in freezer to harden before making sandwiches.
  • To make ice cream: Use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and the it stands at attention. Gently fold in the sweetened condensed milk and vanilla with a spatula, slowly incorporating so it stays light and aerated. Transfer the mixture to an insulated tub or paper container. Swirl in the jelly using a knife. I choose to separate my ice cream into two bowls and do 1/2 cup strawberry, 1/2 cup grape jelly. Freeze for 4-6 hours.
  • To assemble sandwiches: Place a scoop of ice cream on top of one cookie and top with a second cookie, pressing down with your palm to even the ice cream. Serve immediately, or freeze until ready to eat.
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    http://blondegirlcravings.com/2015/07/27/pb-j-ice-cream-sandwiches/

    *this ice cream will make more than you need for the sandwiches, feel free to half the recipe

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    Life Cereal Cookies

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    Happy National Cereal Day!!! What’s your favorite cereal? I wish I could say mine was something healthy like plain Cheerios or Corn Flakes, but sadly it is not. I love Oatmeal Almond Crisp or Golden Grahams. Neither is safe around me! I prefer cereal for lunch or in the evening instead of breakfast (I always have to be difficult!)

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    These cookies are a fun way to celebrate National Cereal Day without actually eating a bowl of the stuff. The crushed cereal adds a nice texture and crunch to a cookie that is actually quite soft. I think they would be equally delicious with butterscotch chips instead of the white chocolate chips.

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    Life Cereal Cookies

    Ingredients

    • 2 1/4 cups all-purpose flour
    • 1 cup crushed Quaker Life cereal*
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1/4 cup white sugar
    • 3/4 cup packed light brown sugar
    • 1 small box instant vanilla pudding
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 1 (12 oz) bag white chocolate chips

    Instructions

  • Preheat oven to 375 degrees. In a small bowl, combine flour, cereal, baking soda, and salt. Set aside.
  • Using a mixer, combine softened butter, sugars, dry pudding mix and vanilla extract. Beat until creamy. Beat in eggs.
  • Gradually add in flour mixture. Gently fold in white chocolate chips. Do not over mix!
  • Drop by rounded, heaping, teaspoonfuls onto baking sheets lined with parchment paper or a silicone mat. Bake for 8-10 minutes.
  • Makes about three dozen cookies.
  • *It took a little over two cups of whole cereal to equal one cup of crushed cereal. If you don't have a food processor, place cereal in a ziptop baggie and roll with a rolling pin.
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