Who knew somethings as simple as baking cookie dough on top of brownies could be so amazing? And these brookies have soccer ball chocolate morsels for the World Cup!

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Sometimes I make over the top recipes like chocolate chip cookie and peanut butter Oreo fudge brownies and other times I just smash together two store-bought items and it still creates something equally as magical. I am usually on team homemade but sometimes you just need something super quick and easy – like when I decided to bake these brookies in time for the USA vs Turkey game tonight.

Originally when I saw the limited edition Nestle Toll House cookie dough with soccer ball morsels I did not buy them because I was convinced there was no chance for the little soccer balls to maintain their soccer ball texture. But I caved when I realized they would be cute made into a soccer brookies.

Yes I know I have already shared recipes for soccer cookies and a soccer ball cookie cake but this is clearly different. Grab a box of your favorite brownie mix, prepare the batter as indicated on the box, spread into a greased and lined 9×13-inch baking pan, top with cookie dough, add some flair via sprinkles, and bake. That’s all it takes to get these adorably fun brookies on the table in time for the game – assuming you can find the cookie dough.

I hope you are not tired of World Cup soccer recipes because I am not finished. My next recipe is a savory one so we will take a break from all the sugar if you are tapped out and move on to chopped cheese stuffed pull apart bread that looks like a soccer ball!

WORLD CUP SOCCER BROOKIES

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Yield: 24 Servings Prep Time: 40 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (16.3 oz.) box brownie mix, plus indicated ingredients
• 1 (14 oz.) package of refrigerated chocolate chip cookie dough*
• Sprinkles**

Directions

1. Line a 9x13-inch baking pan with parchment paper and lightly coat with nonstick spray; set aside.
2. In a large bowl, prepare the brownie batter as indicated on the box.
3. Pour the brownie batter into the prepared baking pan and spread evenly. Top with crumbled cookie dough, pressing down slightly.
4. Add sprinkles on top if desired** and bake at 350°F (175°C) for 20-25 minutes.
5. When center is set, remove to cool completely on a write rack. Once cool, use the overhanging parchment paper to lift the brookies from the pan and slice into 24 squares.

Notes

*I used the Tollhouse limited edition cookie dough with the soccer ball shaped morsels. **I used colors for USA for the the World Cup game today but any color can be used based on the occasion.

Source: Adapted from various sources across the internet.

Two cookies are always better than one. These holiday double decker cookies have a festive sugar cookie baked on top of a chocolate chip cookie.

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I know, I know, Halloween was literally a week ago and I’m posting a recipe for Christmas cookies? Trust, I’m not forgetting about Thanksgiving (after all, I shared side dishes all last week) but this is part of a blogger event where we are all collectively sharing holiday cookies this week. Aka they made me do it.

These double decker cookies are about as Santa-approved as they can get because not only are they my favorite chewy chocolate chip cookies dressed up in festive sprinkles but they are topped with a Pillsbury holiday shape sugar cookie! They are a little bit extra, just like your neighbor with the landscape of decorations (or maybe it’s you – get it).

The new pre-sliced versions of these iconic sugar cookies mean these cookies require hardly any more work than without. But sometimes I miss he challenge of slicing the cookie dough. If you pressed too hard you would end up with a squat snowman and you’d have to delicately reform the disk into a circle. Kids these days don’t know how easy they’ve got it!

• Bear Paw Cookies by Best Cookie Recipes
• Best Eggless Chocolate Chip Cookies by Magical Ingredients
• Chewy Oatmeal Chocolate Toffee Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Chocolate Mint Pizzelles by Blogghetti
• Christmas Light Sugar Cookies by Jen Around the World
• Cranberry Chocolate Chip Cookies by A Day in the Life on the Farm
• Cream Cheese Cookies by That Recipe
• Devil’s Food Thumbprint Cookies by Karen’s Kitchen Stories
• Double Ginger Oatmeal Cookies by A Kitchen Hoor’s Adventures
• Eggnog Thumbprint Cookies by Christmas Tree Lane
• German Rum Balls by Red Cottage Chronicles
• Gingerbread Cookies by Hostess At Heart
• Gingerbread Sandwich Trees by Jolene’s Recipe Journal
• Hot Chocolate Cookies by Kathryn’s Kitchen Blog
• Hot Cocoa Cookies by Hezzi-D’s Books and Cooks
• Italian Sweet Taralli by Shockingly Delicious
• Macadamia Mint Meltaway Cookies by Palatable Pastime
• Merry Grinchmas Cookies by Sweet Beginnings
• No-Bake Flourless Chocolate Oatmeal Cookies by Frugal & Fit
• Peppermint Chocolate Crinkle Cookies by Family Around the Table
• Shortbread Pecan Bars Without Corn Syrup by Art of Natural Living
• Twix Cookie Bars by Cheese Curd in Paradise
• Vanilla Crown Royal Cookies by An Affair from the Heart

HOLIDAY DOUBLE DECKER COOKIES

Print

Yield: 20 Cookies Prep Time: 2 Hours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 large egg + 1 yolk, room temperature
• 2 cups semisweet chocolate chips
• 1/2 cup festive sprinkles
• 1 pkg. Pillsbury Holiday Shape Sugar Cookie Dough

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand followed by the sprinkles.
3. Lightly coat a 1/4 measuring cup with non-stick cooking spray. Scoop cookie dough, roll into a ball that is slightly taller than wide, and place on a plate or tray. Place a holiday sugar cookie on top and lightly press to adhere. Cover tightly and chill for at least 2 hours, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 3 inches apart.
6. Bake for 12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Sprinkle Chocolate Chip Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Treat yourself and a loved one with these chocolate cookie dough cupcakes for two. Stuffed with cookie dough and topped with a cookie dough frosting.

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There have been a lot of things on my list of things I want to bake lately, but I somehow always have some other dessert in my house despite not baking any myself, and thus never get around to checking those items off said list.

But in the honor of #ChocolateWeek in preparation for Valentine’s Day in 2.5 weeks, and also National Chocolate Cake Day, I finally turn on the oven to make these two serving cupcakes (Close enough to cake). Sure, you could bake a whole batch of cookie dough cupcakes, but if you’re looking for a sweet treat for two then that’s what I’m here for.

This recipe makes two perfectly portioned dark chocolate cupcakes. You could then top then any way you please, but in the name of love I stuffed them with eggless heat-treated cookie dough (you’ll have a little extra leftover-you’re welcome) and topped with a brown sugar cookie dough frosting. Plus a tiny heart sprinkle – because <3.

Make them for your significant other, make them for your best friend, your parents, heck love yourself, just make them. It’s worth dirtying the dishes even just for two cupcakes. If you’re looking for other two serving ideas, I have a whole round up of them!

More Chocolate Recipes

• Chocolate Butterscotch Layered Fudge from Family Around the Table
• Coca-Cola Cake from Palatable Pastime
• Fudgy One Bowl Brownies from A Kitchen Hoor’s Adventures
• Roasted Carrots with Chocolate Balsamic Glaze from A Day in the Life on the Farm

Three years ago: Chocolate Gooey Butter Cake

Six years ago: Peach Cinnamon Rolls

Eight years ago: Vanilla Sprinkle Cookies

Ten years ago: Banana Peanut Butter Cup Muffins

Eleven years ago: Orange Strawberry Banana Smoothie

CHOCOLATE COOKIE DOUGH CUPCAKES FOR TWO

Print

Yield: 2 servings Prep Time: 20 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 3 Tbsp all-purpose flour
• 2 Tbsp sugar
• 1-1/2 tsp dark cocoa powder
• 1/8 tsp baking soda
• Pinch of salt
• 2 Tbsp water
• 1 Tbsp vegetable oil
• 1/8 tsp vanilla extract

COOKIE DOUGH FILLING

• 1 Tbsp unsalted butter, room temperature
• 1-1/2 tsp sugar
• 1 Tbsp brown sugar
• 1 tsp milk
• 1/8 tsp vanilla extract
• 3 Tbsp all-purpose flour*
• Pinch of salt
• 1 Tbsp mini semisweet chocolate chips, plus more for garnish

COOKIE DOUGH FROSTING

• 1 Tbsp unsalted butter, room temperature
• 1 tsp brown sugar
• 1 tsp all-purpose flour*
• Pinch of salt
• 1/4 tsp vanilla extract
• 1/4 to 1/2 cup powdered sugar
• 1 to 2 tsp heavy cream

Directions

1. For the cupcakes: Preheat oven to 350 degrees. In a small bowl whisk together the flour, sugar, cocoa, baking soda and salt. Make a small well in the middle of the bowl and add the water, oil and vanilla. Whisk together until smooth.
2. Evenly distribute the batter between two liners. Bake for about 18 minutes or until a toothpick inserted into a cupcake comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
3. For the filling: In a small bowl, beat the butter and sugars until light and fluffy, about 2-3 minutes. Mix in the milk and vanilla. Mix in flour and salt until incorporated. Stir in chocolate chips. Set aside.
4. For the frosting: In a small bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in flour and salt, followed by vanilla. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream and beat until fluffy. Add more powdered sugar or heavy cream if necessary to reach desired consistency.
5. Assembly: Using a pairing knife, cut about a tablespoon-sized ball from the center of each cooled cupcake. Stuff with cookie dough (will have extra), spread frosting over the top, and sprinkle with more mini chocolate chips.

Notes

*Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Cupcakes adapted from my Chocolate Covered Strawberry Peeps Cupcakes for Two. Filling and frosting adapted from my Cookie Dough Oreo Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Sometimes you just need some raw cookie dough with your cookie bars. And sprinkles of course, because duh.

Pretty sure all will love these cookie bars, young or old. How can you resist funfetti cookie bars topped with eggless funfetti cookie dough and more sprinkles? So whether you have kids going back to school (I can’t imagine) or just need something to get you through your adult work week (I know I do) you should definitely make these. Sprinkles just make everything better.

Between my car being totaled (for stopping for an ambulance and obviously not my fault) and my experiments at work not cooperating (plus a less than desirable experiment on the horizon – I won’t gross you out with the details), I could use some brightness in my life in the form of these sprinkled beauties. Thankfully it’s also Friday and I have my fingers crossed to find a car this weekend!

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Air Fryer Almond Oatmeal Chocolate Chip Muffins from Hezzi-D’s Books and Cooks
Cherry Almond Scones from The Redhead Baker
Chocolate Chip Cookie Dough Overnight Oats from Tara’s Multicultural Table
Chocolate Oatmeal Surprise from Girl Abroad
Chorizo, Sausage and Caramelized Onion Mini Quiche from My Sweet Zepol
Gluten Free Banana Bread Muffins from Frugal & Fit
Rainbow Sprinkle Pancakes from A Day in the Life on the Farm
S’mores Breakfast Bars from Nik Snacks

Back to School Snacks:
ABC 123 Snack Mix from Big Bear’s Wife
Blueberry Granola Bars from Karen’s Kitchen Stories
Granola Trail Mix Snack Packs from Home Sweet Homestead
Lemon Honey Granola from The Mandatory Mooch

Back to School Desserts:
Apple Cake with Vanilla Bean Sauce from Our Good Life
Apple Slice Donuts from For the Love of Food
Funfetti Cookie Dough Bars from The Spiffy Cookie
Funfetti Dirt Cups from Love and Confections
Loaded Chocolate Chunk Bar Cookies from Hardly A Goddess
Peanut Butter and Jelly Cupcakes from Daily Dish Recipes
Peanut Butter Oatmeal Cookies from Kelly Lynn’s Sweets and Treats
Spiced Honey Hazelnut Cookies from Culinary Adventures with Camilla

Back to School Drinks:
Affogato Caramel Vanilla Milkshake from Family Around the Table

There’s still time to enter giveaway! Scroll to the bottom of this post for more information about the sponsors of #BacktoSchoolTreats and how to win. Sponsored items used in this recipe: Dixie Crystals sugar, Taylor & Colledge vanilla bean paste, and Sweets & Treats rainbow sprinkles and circus stripe treat cups.

Two years ago: Reese’s-Oreo Ice Cream Sandwich Cookie Cake

Three years ago: Grilled Chicken with Strawberry-Jalapeno Salsa

Six years ago: Good ‘n’ Nutty Ice Cream Sandwiches

Eight years ago: Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza with Sourdough Crust

FUNFETTI COOKIE DOUGH BARS

Makes 16 bars

Ingredients:

COOKIE BARS

1-1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

3/4 cup (1-1/2 sticks) unsalted butter, melted

1/2 cup Dixie Crystals light brown sugar, lightly packed

1/2 cup Dixie Crystals pure cane sugar

1 egg, room temperature

1 tsp Taylor & Colledge vanilla bean paste

1/2 cup Sweets & Treats rainbow sprinkles

COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, room temperature

1 cup Dixie Crystals pure cane sugar

1 Tbsp heavy cream or milk

1 tsp Taylor & Colledge vanilla bean paste

1-1/4 cup all-purpose flour (heat treated*)

1/4 tsp salt

1/4 cup Sweets & Treats rainbow sprinkles, plus more for garnish

Directions:

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9×9-inch baking pan and grease the sides.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat melted butter and sugars together until creamy, about 3-4 minutes. Mix in egg and extract. Add flour mixture until combined. Fold in sprinkles. Dough will be thick and sticky.
4. Spread dough out evenly into the prepared pan. Bake for 20-25 minutes or until the top is slightly golden and a toothpick inserted in the middles comes out clean.
5. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
6. While the cookie bars cools, make the dough. Using a hand mixer, in a large bowl cream together the butter and sugar on medium speed until light and fluffy. Add milk and vanilla then mix in flour and salt on low speed until fully incorporated. Fold in sprinkles.
7. Spread cookie dough evenly over the cooled cookie bars. Top with additional sprinkles and cut into bars.

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Adapted from my Strawberry Black Peppercorn Pistachio Cookie Bars and my Cookie Dough White Chocolate Fondue.

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

This post is sponsored in conjunction with ChristmasSweetsWeek and by participating received product samples from sponsor companies to be use in the creation of my ChristmasSweetsWeek recipes. All opinions are mine alone.

Remember when stuffed cookies were a thing? How about we bring them back in cookie cup form for the holidays with these sugar cookie cups filled with red velvet truffles!

It’s been a hot minute since I’ve stuffed a cookie or cupcake with a truffle. I’ve actually been meaning to make this very recipe since last winter so it was high time it happened. These festive little cups are made easy with the help of a couple prepared food items that are turned into a not so prepared looking final product.

Regular refrigerated sugar cookie dough is baked into mini muffin pans, forming little cookie cups. Once cooled they are filled with a truffle made from red velvet cake mix, powdered sugar, and cream cheese. Yup that’s it. All that’s left to do it top with some melted chocolate and sprinkles so that they are party ready!

Speaking of parties. Today is the third day of #ChristmasSweetsWeek which means there is plenty more where these came listed right before the recipe. Then if you scroll even further down you will find the widget to fill out in order to enter the giveaway for the event! More info on what you could win is listed HERE. Good luck and happy baking!

#ChristmasSweetsWeek recipes:

Beverages:

Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy

Candies:

Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife

Desserts:

Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise

Two years ago: Peppermint Shortbread

Four years ago: Hot Chocolate Brownie Bites

Five year ago: Pinto Bean Breakfast Patty Melts

Six years ago: Chewy Molasses Cookies

Seven years ago: Andes Crème de Menthe Chocolate Cookies

RED VELVET TRUFFLE SUGAR COOKIE CUPS

Makes 2 dozen

Ingredients:

1 (16.5 oz.) tube refrigerated sugar cookie dough

1-1/4 cup dry red velvet cake mix

1 cup Dixie Crystals pure cane powdered sugar

4 oz. Cabot Creamery cream cheese, room temperature

1/2 cup red chocolate candy coating, for topping

Festive sprinkles, for decorating

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
2. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
3. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
4. For the truffles, place the cake mix, powdered sugar, and cream cheese in a large mixing bowl and use a hand mixer to combine until the dough comes together.
5. Powder your hands with powdered sugar, form the dough into 24 balls and place into the center of each cookie cup (alternatively you can use a small cookie scoop).
6. Melt the chocolate in the microwave for 30 second increments, stirring frequently, until just melted. Spoon melted chocolate over the top of the truffles and decorate with sprinkles. Allow to harden before serving.

Source: Adapted from my Stuffed Red Velvet Truffles and Eggnog Mousse Sugar Cookie Cups.
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Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

This is a prime example of why I keep random baking supplies on hand at all times. It actually surprises me when I run out of the most basic ingredients (flower, sugar, baking powder, baking soda, salt, vanilla, eggs, etc) because I always buy more before I run out. I do this because many times while I am cooking I will run out of the stock in my kitchen and all I have to do is go down into the basement to grab another. There’s nothing worse than having to go to the store mid-recipe.

This recipe however was made with slightly less common ingredients to have on hand but nonetheless I had them. After spending all morning sorting out the graduation banners, I whipped these together for a friend’s grad school graduation party the morning of. Just 4 ingredients, all of which were already in my possession including the tube of sugar cookie and the box of instant cake batter pudding. I had actually bought both those items for separate recipes that never ended up coming to life so I am glad I found a new purpose for them!

Despite their simplicity, these cookie cups look anything but simple but I promise they are. You just bake the cookie dough into mini muffin pans, and once cooled fill with cake batter instant pudding. Can’t find cake flavored pudding? Vanilla will do just fine. You could try mixing in a little dry cake mix but I cannot vouch for that method as I have not yet tried that myself.

Do you have any ingredients you keep on hand for quick treats?

Three years ago: Cabana Boy Popsicles

Four years ago: Cheetos Marshmallow Crispy Treats

Five year ago: Brussels Sprout Mac and Cheese

FUNFETTI PUDDING SUGAR COOKIE CUPS

Makes 24 mini cookie cups

Ingredients:

1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough

1 (3.4 oz.) box cake batter instant pudding (or vanilla)

1-1/2 cup cold milk

Rainbow sprinkles

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
2. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
3. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
4. Pour milk into a medium bowl. Add pudding and beat with a wire whisk or electric mixer for 2 minutes. Immediately scoop heaping tablespoonfuls of pudding and place in the center of each cookie cup (you may have extra). Top with sprinkles and refrigerate until ready to serve.

Source: Adapted from my Eggnog Mousse Sugar Cookie Cups.

Normally I am all over the St. Patrick’s Day-inspired recipes but this year has escaped me – seems like a recurring theme for 2018 thus far. Not that I haven’t had ideas. I actually have a running list of recipes ideas for every holiday because I inevitably cannot make every single idea I come up with in one year. I just haven’t spent much time in the kitchen.

But I do have this slightly green recipe to share with you today. It’s more in the naturally green-tinged category as it is a cookie cake made with pistachio butter! I even went ahead and made some more egg-free pistachio butter cookie dough to put on top because who is opposed to more cookie dough magic?

Sure you could make this with peanut butter (in fact I already have) but how can you resist the idea of a pistachio cookie cake with more than just chopped pistachios mixed in? Pistachio butter and pistachios in the batter, and then more pistachio butter and pistachios in the cookie dough on top.

Not gonna lie, I originally made the pistachio butter cookie dough into bite-sized balls for dipping into chocolate (remember that fondue party I told you about?). But I made too many and had to find a new purpose for them before Bob and I ate them all. I debated many uses but cookie dough on top of cookie cake resonated with my soul. And I figured I’d give you something more exciting than just a recipe to make cookie dough balls.

So if you happen to have any cookie dough leftover, I strongly suggest dipping them into some melted dark chocolate. Otherwise, load up the cookie dough on top of that cookie cake because there’s nothing better than a perfectly cooked cookie cake topped with edible cookie dough.

Three years ago: Homemade Pistachio Butter

Four years ago: Leprechaun Pizza

Five years ago: Kale Quiche

PISTACHIO BUTTER COOKIE DOUGH COOKIE CAKE

Serves 12

Ingredients:

COOKIE CAKE

1-3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup light brown sugar, lightly packed

3/4 cup creamy pistachio butter

1 egg

1 tsp vanilla extract

3/4 cup semisweet or dark chocolate chips

1/2 cup chopped pistachios

COOKIE DOUGH TOPPING

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 cup creamy pistachio butter

1/4 cup sugar

1/2 cup packed brown sugar

2 Tbsp milk

1/2 tsp vanilla extract

1-1/4 cups all-purpose flour (heat treated*)

1/4 tsp salt

1/4 cup mini semisweet chocolate chips

1/4 cup chopped pistachios

Directions:

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 10-inch springform pan. Grease the sides.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in pistachio butter, egg and vanilla extract. Add flour mixture until combined. Stir in chocolate chips and pistachios. Dough will be thick and sticky.
4. Spread the cookie dough out evenly into the pan. Bake for 18-20 minutes.
5. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
6. While the cake cools, prepare the topping. Using a hand mixer, in a medium bowl cream together the butter, pistachio butter, and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour and salt on low speed until fully incorporated. Stir in chocolate chips and pistachios with a spatula or wooden spoon.
7. Once cookie cake is cool, crumble cookie dough on top with more chocolate chips if desired.

Source: Cookie cake adapted slightly from my Reese’s Peanut Butter Cookie Cake and my Peanut Butter Chocolate Chip Cookie Dough Buckeyes.

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

These eggnog mousse sugar cookie cups are the perfect holiday treat, especially when in a pinch for time. Only 4 ingredients and they still look fancy!

Holy freaking Christmas eve. No seriously, is it really Christmas eve already? Which means that today is my last day working at the gym in my parents village. And that I am leaving TN as my residence tomorrow to spend some time in Rochester, NY for the holidays before moving to Ohio. And it also means I am severely behind on packing up what things I have here that did not get stored away in my POD still in Memphis (but soon to be transported up to Columbus, OH). Hooray procrastination!

Speaking of procrastination, I am sure there are many of you out there who waited until the last minute to whip up some crazy dessert to celebrate the holidays. Now here we are the day before Christmas and you don’t have time for crazy steps and ingredients. How about only 4 regular ingredients and minimal steps to create something that looks fancy and is bite sized to boot? I present to you the eggnog mousse filled sugar cookie cups. Refrigerated sugar cookie dough, instant vanilla pudding, eggnog, and whipped cream. Boom, you’re welcome.

One year ago: Eggnog French Toast

Two years ago: Turkey Sloppy Joes with Kale Chips

Four years ago: White Chocolate Cinnamon Toast Crunch Cookies

EGGNOG MOUSSE SUGAR COOKIE CUPS

Makes 24 mini cookie cups

Ingredients:

1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough

3/4 cup heavy cream

2 cups cups eggnog

1 (3.4 oz.) box instant vanilla pudding

Ground nutmeg, for garnish (optional)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
2. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
3. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
4. For the mousse, whip heavy cream until stiff peaks form. Set aside. In another bowl, whip eggnog together with vanilla pudding
   for 2 minutes (it will start to thicken). Gently fold in the whipped cream until incorporated. Refrigerate until ready to assemble.
5. Scoop heaping tablespoonfuls of mousse and place in the center of each cookie cup (you may have excess mousse). Sprinkle with ground nutmeg and serve.

Source: Mousse adapted from Lauren’s Latest.

Disclosure: I was provided with free Pillsbury product coupons by Cone Comunications. I was not otherwise compensated for this post. All thoughts and opinions are my own.

Hard to believe that a year ago today I formally graduated with my PhD. Technically I acquired the title of “Dr.” 3 months prior in September when I defended my dissertation but December 13, 2013 is when I wore the fancy robe and got my giant degree (literally it’s huge). And today I am celebrating yet another graduation. No not another of my own (I haven’t been going to school in secret for the past year). My cousin Alex is graduating from Physician Assistant school!

To mark this momentous occasion I’ve decided to lay on some more news. Leading up to today, I have posted clues (1/2/3/4) on Twitter but no one tweeted any guesses. Either the clues were much too vague or no one saw them (I’m betting on the latter). I also dropped another hint on Thanksgiving when I commented about something I was looking forward to and a couple of you figured it out…

…what do you think?

I got a job! A real life, using-my-degree job. And the best part? It’s at Ohio State which means I am moving back to Columbus! Bring on the football! And the buckeyes! And oh wait, the cold weather. Guess I’ll have to put my northern skin back on after living in the south for 8 years. Whatever, totally worth it. I will even have a view of the stadium from one of the break rooms. Guess where I’ll be eating all my meals?

I’ve actually known about this job prospect since the end of September but haven’t said anything about it except to a few people because it took until just earlier this week for it to finally become a tangible thing. Technically I am still waiting for my official offer to come through but I drove up there last week (for the background check and to look at places to live – it was a whirlwind of 24 hours) and as of right now it’s just a matter of waiting for all the paperwork to go through. I will start early January which means after venturing up to Rochester for Christmas I’ll be moving to Columbus!

Ah!! So let’s eat peanut butter and chocolate to celebrate a different kind of PB+Choc Saturday – the moving back to the home of PB+Choc Buckeyes!

One year ago: My Favorite Chewy Chocolate Chip Cookies

Three years ago: Ron’s Chili

Four years ago: Oven-Fried Onion Rings

CHOCOLATE PEANUT BUTTER CUP COOKIE DOUGH DIP

Makes approximately 2 cups

Ingredients:

1/4 cup unsalted butter

1/3 cup brown sugar

1/2 tsp vanilla extract

1 (8 oz.) package cream cheese, room temperature

1/4 cup creamy peanut butter

1/2 cup confectioner’s sugar

1/2 cup mini Reese’s pieces

3/4 cup chopped miniature Reese’s peanut butter cups

Directions:

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. Remove from heat, stir in the vanilla extract and set aside to cool.
2. Beat the cream cheese, peanut butter, and confectioner’s sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute. Stir in the chocolate chips.
3. Pour into a serving bowl (garnish with additional chips, if you choose) and refrigerate.
4. Remove 15-30 minutes before serving with Nilla wafers, pretzels, or graham crackers.

Source: Adapted from Chocolate Chip Cookie Dough Dip.

Ever have trouble deciding on your favorite kind of cake? Combine them all in one with Reese’s, Oreos, Funfetti, and cookie dough.

Remember when I told you how most of my friends (and myself) are turning 30 in the next 12 months? Well today marks my friend Maggie’s 30th birthday! Last year she made the wild request for her birthday dessert to include cheesecake, cookie dough, funfetti and Oreos and you better believe I delivered with what I dubbed birthday explosion mini cheesecakes. This year however she was a bit stumped as last years dessert topped anything should could have ever imagined. She did finally challenge me by requesting the same combination plus Reese’s peanut butter cups. It took me lots of brainstorming to finally decide on what to make.

This cake should be named “All of Maggie’s Favorite Things”. It is a chocolate cake with chopped Reese’s and Oreos mixed in, Funfetti cookie dough filling, chocolate ganache, Funfetti frosting, and more Reese’s and Oreos on top. Now that’s a birthday cake! I fear for her 31st birthday. We may need to regress to simpler ideas.

What is your ideal birthday dessert?

One year ago: Spicy Black Bean Burgers

Two years ago: Mini Pink Ombre Sugar Cookie Cake

REESE’S OREO CHOCOLATE CAKE WITH FUNFETTI COOKIE DOUGH FILLING

Serves 12-16

Ingredients:

CAKE

2 cups all-purpose flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

1 cup milk

1/2 cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup boiling water

6 Oreos, chopped

6 unwrapped Reese’s peanut butter cups, chopped

FUNFETTI COOKIE DOUGH FILLING

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 cup all-purpose flour (heat treated*)

1 cup dry Funfetti cake mix (or white cake mix + 2 Tbsp sprinkles) (heat treated*)

1/8 tsp salt

3-4 Tbsp heavy cream or milk

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

CHOCOLATE GANACHE

6 oz. semisweet chocolate chips

1/2 cup heavy cream

FUNFETTI FROSTING

1/2 cup (1 stick) unsalted butter, room temperature

1/2 tsp vanilla extract

1-1/2 cups powdered sugar

1/4 cup dry Funfetti cake mix (or white cake mix + 2 Tbsp sprinkles) (heat treated*)

1 Tbsp heavy cream or milk, if needed

TOPPING

3 Oreos, halved

3 Reese’s peanut butter cups, halved

Chocolate chips

Rainbow sprinkles

Directions:

1. Preheat oven to 350 degrees. Lightly coat three 9-inch cake pans with nonstick spray or butter and lightly flour. Set aside.
2. For the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, vegetable oil, eggs, and vanilla to flour mixture and using a hand or stand mixer, mix together on medium speed until well combined. Reduce speed and slowly add boiling water to the cake batter while beating on low. Increase to high speed for about 1 minute to add air to the batter. Fold in chopped Reeses and Oreos.
3. Distribute cake batter evenly between the prepared cake pans. Bake for 25-30 minutes, until a toothpick or cake tester inserted in the center comes out clean.
4. Remove from the oven and allow to cool for 10 minutes. Remove from pans and allow to cool completely on wire rack. If needed, slice off the tops of the cakes to make them level. While the cake cools, prepare the filling.
5. For the filling: In a large bowl, beat the butter, sugars, and vanilla until light and fluffy, about 2-3 minutes. Mix in flour, cake mix, and salt until incorporated. Add heavy cream to reach desired consistency. Fold in chocolate chips. On two large pieces of plastic wrap, roll out dough into two 9-inch circles (or form in 9-inch cake pans). Wrap and refrigerate until ready to assemble.
6. Assembly: Place the first cake onto a large plate. Place one of the cookie layers on top. Repeat with second cake, remaining cookie dough and the final layer of cake on top.
7. For the ganache: Place the chocolate chips in a metal bowl. Microwave heavy cream for 1 minute or until it starts to boil and pour over chocolate chips. Cover bowl with saran wrap for 5-7 minutes. Whisk until smooth, allow to sit for a few minutes until it starts to thicken, then pour over the top of the cake. Place cake in refrigerator and make the frosting.
8. For the frosting: In a medium bowl, beat butter and vanilla on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in heavy cream or milk until desired consistency is reached. Pipe frosting on top of the cake and decorate with Reese’s and Oreo halves. Sprinkle more chocolate chips and/or sprinkles on top if desired.

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Cake adapted from Cookie Dough Oreo Cake. Filling and frosting adapted from Funfetti Stuffed Chocolate M&M Cookie Cake.