Confetti Cake Batter Cookies

Do you know what is no fun at.all. Sick babies. They’re a real bummer. I would know because our sweet 3 month old had her very first cold over Thanksgiving. Poor baby. Then Jesse and I both got colds! It was not the best week at the Sunny Side house. Thankfully we are all feeling much better!

Usually around this time of year I’m posting a week of Christmas cookies. This year it’s been a little harder for me to organize my holiday baking, so I decided not to commit to a full week, instead I’ll just post things as I have time to make them!

These delicious little cookies from Sally’s Baking Addiction popped up on my Facebook feed last week and the timing was perfect. I don’t usually have boxed cake mix but I was going to make something for Thanksgiving that called for it so I bought some. I never got around to making what I had originally planned so there it was, just sitting in the pantry waiting to be made into these cookies.

What’s cool about these cookies is that they taste like a cupcake but have the chewy texture of a cookie. It’s the best of both worlds! Plus, you can use festive sprinkles. Who doesn’t like sprinkles? And this would be a great recipe to make with kids. You don’t even need a standing mixer (though you can totally use one if you want!).

The only change I made from the original recipe is to use less sprinkles. The recipe called for 1 cup of sprinkles and that seemed like a lot. In the end I used closer to 1/3 of a cup and I felt like they were plenty sprinkle-y. Below I’ll use my measurement and you can just add more if you’d like. Also, I used my medium cookie scoop and didn’t smooth it out at all before baking so my cookies look a little rougher than Sally’s, next time I’ll roll them into balls instead of using the scoop.

 

Chocolate Peanut Butter Fudge

You may have noticed that I have been saying “Week of Christmas Treats” and not “Week of Christmas Cookies“. As much as I love (really. love.) cookies, I can’t ignore the other delicious treats loved by so many this time of year. Fudge is something I’ve ignored for the last few years, but I couldn’t let that crime continue another year.

When deciding what kind of fudge I wanted to make I had a lot of ideas swirling around in my head. Once I finally had it narrowed down to 2 ideas, I started searching for good recipes. The problem I came across is that a lot of recipes call for marshmallow fluff or sweetened condensed milk, and some even call for Velveeta cheese (seriously?! tell me it’s better than it sounds). I really wanted to avoid those kinds of products, which, luckily I suppose, really narrowed down my search results. In the end the winning recipe contained evaporated milk (something I usually have on hand anyways) and no marshmallow fluff or sweetened condensed milk (something I never have on hand).

Of course, chocolate and peanut butter are a winning combination in my book. But that’s not all that’s great about this fudge! This fudge is also pretty easy to make and the resulting texture is amazing. Smooth and rich without being obnoxiously sweet (which I find some peanut butter fudge to be). The hardest part for me was deciding when to stop beating the fudge after it cooks and sits. I probably could have gone a bit longer, but I wanted to avoid overbeating.



 

Roll-Out Sugar Cookies

Day Three of a Week of Christmas Treats, and today’s recipe has been a long time coming. I feel a little guilty that I haven’t yet shared this recipe. But better late than never!

I’ve been making this particular cookie recipe for 2 years now. The dough rolls out like a dream. The baked cookie holds it’s shape without sacrificing flavor or texture. And It’s the perfect canvas for both beautiful royal icing and tasty buttercream. It’s the same recipe I use when throwing a cookie decorating party and every year for Christmas. In fact, I’ll be tagging this recipe as a Baking Basic, because I think everyone needs a great sugar cookie recipe under their belt.

 

For decorating I used Sugarbelle’s royal icing recipe. I allowed the cookies to rest over night (I feel like decorating the same day leads to a funky royal icing texture/look) and then piped the outlines (with a pastry bag and small round tip) and let it dry for an hour or so. Once the outline was dry, I flooded the cookie with the desired color (using squeeze bottles). To make a the heart and swirl effects, while the flooded icing was still wet, I dropped small drops of a different color and then used a toothpick to drag through the dot. One day I’ll slow down and take pictures of my own process, but in the meantime there are lots of other super helpful tutorials.

To add to the fun I invited the girls I used to nanny over for cookie decorating fun. This was, I think, the third time I’ve decorated cookies with them, so by now they are pros.

Chocolate Chunk Peanut Butter Cookies

I sure hope you’re ready for some cookies, because I’ve got a weeks worth coming your way! Just like last year, I’m going to be sharing a new cookie recipe every day this week.

To kick start the week, I bring you Giant Chocolate Chunk Peanut Butter Cookies. When Jesse came home and saw these cookies on the counter I even heard him say, “Wow, these cookies are huge!” It may not come across perfectly in the photo, but they are!

These cookies are a bit drier than the typical peanut butter cookie recipe that I use, but that provides a sturdier cookie base that won’t spread and is over an inch thick. Of course, the best part of the cookie is the chocolate. Basically a full pound of giant chunks of semi-sweet chocolate. Yes, Santa will require a full large glass of milk with these cookies.