Spring Garden Malted Milk Blondies – #FillTheCookieJar

Spring has sprung!  And so have my treats!  Yes, I’ve been a little quiet for awhile, adjusting to working remotely from home and accommodating the kiddos all day long.

I’ve also been on an awesome fitness journey and was trying to avoid treats like these.  But I do have many healthy ones to share and to come.  I’ve even been doing weekly meal preps!  You can check them out on my Instagram page!

I figured what better time to pop back in than the beginning of the month for Fill the Cookie Jar!  I love these ones!  My kids get some goodies and I get to create in the kitchen.  Everyone is winning here!

So anyways, I ran into a recipe on Facebook the other day for some *chocolate chunk blondies and the idea of filling them with crushed Robin Eggs popped in my head.  You know those malted milk balls coated in a candy shell that come out around Easter?  When I was a kid, I used to lick the candies and then rub them on my lips for a colorful pastel and sweet lip color.  Anybody else do the same?  (Shh, I still do!)

So spinning off the colorful candies, I wanted to top these bars with a cute garden of springtime animals.  Aren’t these Marshmallow Peeps adorable?

I have to give credit to Wilton’s awesome frosting pouches too!  So convenient!  These bars are sinfully sweet, so make sure you grab some milk.  You can really taste the malted milk from the candies and they really give it that extra addictive chewiness.  They are also filled with gooey chocolate chips and buttery walnuts.

When you bite into these, make sure you eat it with the marshmallow.  (My kids, being kids, ate their peeps first, haha.)  But the marshmallow really gives it a great texture combination.  Love it!!!

So, so, so good!  Give them a whirl.

I had to stash a tray of these in the freezer for Easter.  I can’t wait to share them with the family!

 

And in case you are looking for more Spring cookies and bars, check out these other treats from my friends over at Fill the Cookie Jar!

 

Don’t forget to see how they are made!

First gather all your mix-ins! These are 1 cup chopped walnuts, 1 cup semi sweet chocolate chips, and one 10oz bag of crushed mini robin eggs.

Spring Garden Malted Milk Blondies

Prep Time: 60 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 24

Per Serving 288 calories

Fat 15 g

Carbs 35 g

Protein 5 g

24


Spring Garden Malted Milk Blondies

Gooey blondies filled with malted milk candies, walnuts and chocolate chips and decorated with "grass" and springtime animals.

Ingredients

  • 2 sticks unsalted butter, softened
  • 1 cup light brown sugar, packed lightly
  • 1/2 cup white sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 10 ounce bag mini robin eggs, malted milk balls, crushed
  • 1 cup walnuts, chopped
  • 1 cup semi sweet chocolate chips
  • 1 pouch Wilton green frosting fitted with piping tip
  • 24 marshmallow peeps, chicks or bunnies or both

Instructions

  1. Preheat oven to 350F.
  2. Prepare a 8x12x2 inch baking pan or dish by greasing with cooking spray or butter and dusting with a bit of flour.
  3. Using a stand mixer or hand mixer, cream the butter and both sugars on high until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time. Mix well, scraping the bowl occasionally.
  4. In a small bowl, whisk the flour, baking soda, and salt. Slowly add to the butter mixture with the mixer running on low.
  5. Add the candies and nuts at once and mix on low for about 5-10 seconds, until incorporated.
  6. Carefully spread the batter into the prepared pan, pressing and smoothing the top to cover to the edges.
  7. Bake for 30 minutes. The edges will be slightly more set than the center, but a gooey bar is what you want.
  8. Cool completely in the pan and cut into 24 even bars.
  9. Using the green frosting, pipe "grass" edges around the outside of each bar. Top with a marshmallow chick or bunny. Enjoy.

Notes

You can crush the candies and nuts by placing in a ziptight bag and pounding with a meat mallet or rolling pin.

*Base blondie recipe derived from Ina Garten and can be found here.

Gobble Gobble Cookies – Happy Thanksgiving!!!

Happy Thanksgiving fellow readers!!!

What are you all doing today to celebrate?

I started my morning with a hot cup of coffee and some cookie decorating while the family slept. Since we are going to families houses for the turkey, all I had to do was pop a mac n cheese in the oven.

I made a few yummy Lemon Chiffon pies to bring along too. You can find that recipe on yesterday’s post!

I had a lot of fun baking these cookies!  For the cookies I let the dough come to room temperature and then scooped them onto an ungreased cookie sheet. I patted them down slightly and baked for 11 minutes at 350F.

I gathered these ingredients when they were completely cool and made these cuties here!!

30 oz package sugar cookie dough

192 pieces candy corn (6 per turkey)

32 peanut butter chips (1 per turkey)

white pearl sprinkles (for the eyes)

1 1/2 cans chocolate frosting (1 Tb per cookie)

Gobble Gobble!!!!

Isn’t he cute???


Even Jack wanted to try one (of course I kicked him out 😉😽)

Happy Thanksgiving and enjoy those turkeys!!🦃🦃🦃

Pumpkin Cheesecake Cookie Cakes! – Fill the Cookie Jar

Pumpkin Cheesecake Cookie Cakes | Famished Fish, Finicky Shark

Hi there!!!  Where in the world have you been?  I’ve been sitting here waiting for you!  Oh wait, no, I’m lying.  I actually have about 5 recipes I’ve photographed and written down, but have yet to get them to these pages.  What is the deal!?!

Hey at least I got something posted again, lol.  I’ve been sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooobusy!  You get it right?!  Four kids.  Full time job.  Full time house.  Full time chef.  Full time special needs tutor.  Full time wife.  Oi yoi yoi.  Eek!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Okay, so on to the cookies.  Are they cookies?  Are they cake?  I couldn’t decide!!!  My whole intention was those decadent pumpkin roll cakes filled with the fluffy cream cheese frosting.  You know the ones.  But then these cookies married my yummy cheesecake filling and they were so decadently fluffy that my baby girl dubbed these cakes, or shall we call them cakies!!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Mixed with some cheesecake flair, these Pumpkin Cheesecake Cookie Cakes are so cinnamonly delicious, you won’t know when to stop!  My kids ate nearly two dozen by themselves.  And this did make quite a lot.

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

My kids love the first week of each month.  Because they know mommy will be making some kind of cookie for the Fill the Cookie Jar recipe exchange.  Don’t miss a month!  Stay in touch!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

This recipe is super simple with no need to refrigerate the cookie dough or filling beforehand.  It is derived from this recipe at Better Homes and Gardens.  I hope you enjoy these as much as we did!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Alright let’s not waste any time.  Here’s the recipe so you can make these for next cider night in front of the fire.

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Unless you want to take a virtual bite.  Go ahead, I’ll wait.

Don’t forget the milk (okay, or cider!)

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Pumpkin Cheesecake Cookie Cakes

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 101 calories

Fat 6 g

Carbs 12 g

Protein 1 g

48


Pumpkin Cheesecake Cookie Cakes

These cookies will have you wondering whether you are eating cake, cookies, or cheesecake. Try the best of all worlds!

Ingredients

    For the Cheesecake Filling

  • 8 oz lowfat cream cheese, softened
  • 1/2 c granulated sugar
  • 1/4 c flour
  • 1 tsp vanilla extract
  • For the Pumpkin Cake Cookies

  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup, plus 2 Tb pumpkin puree
  • 2 cups, plus 2 Tb flour

Instructions

  1. Preheat the oven to 350F.
  2. In a stand mixer, combine the softened cream cheese and the sugar. Mix until smooth and fluffy. Beat in the vanilla until combined. Transfer to a small bowl and set aside.
  3. Wash and dry the stand mixer to prepare the cookie batter. In the stand mixer, beat the butter until soft and fluffy. Add the sugar and beat well, about one minute. Add the spices, salt, and baking soda and baking powder. Mix until combined well.
  4. Beat in the egg and vanilla. Beat in the pumpkin.
  5. Gradually beat in the flour until combined.
  6. Using a cookie scoop or tablespoon, scoop the cookie batter onto ungreased cookie sheets, spaced 2 inches apart. Spoon a heaping teaspoon of the cheesecake filling onto each cookie batter mound. Using a fork, gently swirl the cheesecake filling onto the cookie batter.
  7. Bake for 10-12 minutes until just set on top and lightly golden at the edges. Let cool on cookie sheets 3 minutes before transferring to a cooling rack.

Notes

The trick to these cake cookies is to beat the butter until super fluffy, incorporating lots of air into the batter.

Sweet and Crunchy Oatmeal Cookies – Fill the Cookie Jar

Fill the Cookie Jar!!!! How do you fill your cookie jar? I filled mine with Sweet and Crunchy Oatmeal Cookies last month. My daddy loves oatmeal and raisin cookies so this is what I decided to make him. They were super delicious too! He made sure to let me know more than once.

So I decided to make this my contribution to this month’s Fill the Cookie Jar. To me, these are a perfect summer cookie, because my kids are home all summer, and aren’t these the perfect typical after school cookie? Except now they got to eat these all June 😉

These cookies are just a basic oatmeal raisin cookies-with a special touch. They are loaded with sugary crispy rice cereal and corn flakes cereal. What’s not to love!?

This cookie dough is dangerous. Trust me. Do not taste it! Don’t say I didn’t warn you if you don’t have enough to make your cookies!

They are so simple to scoop onto cookie sheets too!

These might just disappear if you have kids in the kitchen.

Don’t forget to check out the other cookies from my fellow bloggers!

Happy baking!

Sweet and Crunchy Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 146 calories

Fat 5 g

Carbs 24 g

Protein 3 g

48


Sweet and Crunchy Oatmeal Cookies

Ingredients

  • one cup unsalted butter (2 sticks), softened
  • 1 1/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 baking powder
  • 1/2 tsp salt
  • 2/3 cup frosted crispy rice cereal
  • 2/3 cup corn flakes cereal
  • 3 cups old fashioned oats, uncooked
  • 2 cups raisins

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, cream together the butter and sugars, until light and fluffy. Add the vanilla and eggs and beat well.
  3. In a small bowl whisk together the flour, baking soda and salt. Slowly beat in the flour mixture. Add the cereals and mix well. Add the oatmeal and combine well. Stir in the raisins.
  4. Using a small cookie scoop, spoon the cookie dough onto cookie sheets, spacing 2 inches apart. Bake for 12-14 minutes until just golden around the edges. Remove from oven and let cool on cookie sheet one minute before carefully transferring to a rack to cool.

*Recipe derived from the back of my Market Pantry Old Fashioned Oatmeal carton.

 

Holiday Jewel Cookies – #FillTheCookieJar

Holiday Jewel Cookies | Famished Fish, Finicky Shark

This month I am reminded to hold my family tight, live each day like there is no tomorrow and relish and all the joy each day brings. The Christmas season to me is about Family, Love and Jesus.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

My focus lately has been solely on my family, pulling me away from my posts here. But in light of bringing joy, sharing my love of food is one thing on that list.

I made these cookies with holiday season in mind. A season of bright flavors and festive colors. A season of snowflakes and sugarplums. A season of diamonds and lemon drops. And of course to complete this month’s Fill the Cookie Jar, which is a monthly virtual cookie exchange shared with my friends and hosted by my friend Cynthia at Feeding Big.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

These cookies bring delight with each bite, bursting with lemon flavor, rich dark chocolate, sweetened flaked coconut and mixed berry preserves, topped with a delicate glaze of sweet milk. They are melt in your mouth delicious.

Holiday Jewel Cookies

These ingredients are the magic to the jewel of this cookie.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

Light and fluffy cream cheese and butter are key to this bar cookie’s softness.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

Licking the batter is just an added bonus to being my child. 😉

Holiday Jewel Cookies | Famished Fish, Finicky Shark

The swirls of berry preserves add the perfect holiday touch.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

You will want to gobble these up once the sweet milk is drizzled on top!

Holiday Jewel Cookies | Famished Fish, Finicky Shark

Don’t forget to leave some out for Santa on Christmas Eve.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

And for more great cookie recipes, check out the recipes below!

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Holiday Jewel Cookies

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Number of servings: 32

Per Serving 146 calories

Fat 8 g

Carbs 18 g

Protein 1 g

32


Holiday Jewel Cookies

Ingredients

  • 3 ounces Neufchatel cream cheese
  • 1/2 cup plus 5 tablespoons unsalted butter
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup dark chocolate chips
  • 2/3 cup sweetened flaked coconut
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp pure lemon extract
  • 6 Tb mixed berry preserves
  • 1/3 cup sweetened condensed milk

Instructions

  1. Cream together the cream cheese and butter in a stand mixer on medium speed, until it is very light and fluffy.
  2. Add the brown sugar and sugar and cream together until combined. Add the eggs and lemon extract and mix well.
  3. Combine the flour, baking soda and salt in a medium bowl and whisk together.
  4. Slowly add the dry mixture to the butter mixture until combined. Pour in the dark chocolate chips and sweetened flaked coconut. Mix well.
  5. Spread the mixture onto a 13 x 9″ baking pan edge to edge.
  6. Dallop with the berry preserves and swirl into cookie dough lightly to create a marble design.
  7. Bake for 15 to 18 minutes until browned around the edges and center is mostly set. Remove from oven. Drizzle with sweetened condensed milk and allow to cool completely.
  8. Cut into bars when completely cooled. Cut bars in half diagonally to create diamond shapes, if desired.

Mexican Chocolate Tea Biscuits – Fill the Cookie Jar

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

When I was a teenager I walked with my mom and younger siblings to the grocery store about once a week to pick up a few things. I remember we always visited the bakery counter for my little brother and sister, because they always had free cookies to give the kids. I was just young enough to get a free cookie myself. I always chose a round flat one that was covered in powdered sugar and had chocolate chips throughout, but it wasn’t crunchy, it wasn’t flaky, it was slightly tender and it was called an angel cookie. Those were my absolute favorite.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

I’ve been wanting to replicate those cookies for quite some time and I can’t say that I did, but these Mexican Chocolate Tea Biscuits really satisfied that childhood memory. So this month for Fill the Cookie Jar, our monthly cookie recipe share, and in celebration of Cinco de Mayo, I decided to make these cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

They really do capture a true Mexican pastry delight. The cinnamon and chocolate marry together for a beautiful flavor combination that can be rolled in powdered sugar for a “frosted” sweetness, or left alone to relish in its simplicity.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Serve them with a hot latte or a cold glass of milk and you’re set!

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits
Ingredients:
1 3/4 cups all purpose flour
1 cup almond flour
1 cup granulated sugar
two sticks unsalted butter
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp vanilla
1 – 3.4 ounce box vanilla instant pudding mix
1 cup mini chocolate chips
1 cup powdered sugar (optional)

Directions:
In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.

Refrigerate dough for 30 minutes.

Preheat the oven to 350°F. Take a picture of your preschooler anticipating freshly baked cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.

Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Store in a covered container in the refrigerator.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 40

Per Serving 131 calories

Fat 7 g

Carbs 15 g

Protein 2 g

40


Mexican Chocolate Tea Biscuits

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 cup almond flour
  • 1 cup granulated sugar
  • 2 sticks unsalted butter (1 cup)
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 – 3.4 ounce box vanilla instant pudding mix
  • 1 cup mini chocolate chips
  • 1 cup powdered sugar (optional)

Instructions

  1. In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.
  2. Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.
  3. Refrigerate dough for 30 minutes.
  4. Preheat the oven to 350°F.
  5. Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.
  6. Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.
  7. Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.


Triple Layer Mint Chocolate Cookie Bars

IMG_1099.JPG

I have decided someone needs to schedule an intervention for me. I have an addiction. It contains a unique ratio of a chocolate crunchy cookie and a creamy mint center. It is a mint Oreo. I could practically polish off an entire bag of these in one sitting – especially if they are cold.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

It’s no surprise that when I decided to make the cookie for this month’s Fill the Cookie Jar, I decided to make something out of my craving. Something of mint and chocolate. I scanned Pinterest for some recipes and came across a mint and chocolate gooey bar and inspiration struck.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

I decided to make a mint Oreo crust and spike it with a little bit of liquor. Then I added a chocolate chip cookie middle, but instead of stirring in the chips, I sprinkled them on top. And to polish it off, I drizzled crème de menthe liquor icing on top.

Triple Layer Mint Chocolate Cookie Bars (3)

These cookie bars are seriously addicting. And of course they’re super delicious served cold. I was too nervous to cut these while they were warm (don’t get me wrong, I wanted to dig in), so I chilled them overnight and they sliced very easily the next day.

 Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Triple Layer Mint Chocolate Cookie Bars
Ingredients:
Mint Oreo Layer:
2 cups mint Oreo cookie crumbs
6 Tb butter, melted
1 Tb creme de menthe liquor or 1 tsp mint extract

Cookie Layer:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 Tb creme de cacao liquor or 1 tsp vanilla

Mint Chocolate Layer:
1 10 oz bag Nestle dark chocolate and mint morsels

Crème de Menthe Glaze:
1 cup powdered sugar
2 1/2 Tb creme de menthe liquor OR 1 tsp mint extract, 2 Tb milk, and 3 drops green food coloring

Directions:
Preheat oven to 350 F.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

In a stand mixer combine the butter, shortening, and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

In a separate bowl whisk together the flour, baking soda and salt. Beat this into the butter and sugar mixture.
Carefully spoon the mixture onto the Oreo crust being careful not to disturb the Oreo crust.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Using a rubber spatula or greased fingers press the cookie batter onto the Oreo crust.
Sprinkle the chocolate and mint chips on top of the cookie batter layer.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool completely at room temperature or chill in refrigerator two hours or overnight before cutting into bars. To easily cut the cookies into bars, lift out by foil and transfer to cutting board, and using a sharp knife cut straight down to make 48 or 56 squares.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Store in an airtight container in the refrigerator up to two weeks.

*Inspired by this recipe on Back to the Cutting Board found on Pinterest.

Triple Layer Mint Chocolate Cookie Bars

Prep Time: 2 hours, 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 50 minutes

Number of servings: 48

Per Serving 122 calories

Fat 6 g

Carbs 16 g

Protein 1 g

48


Triple Layer Mint Chocolate Cookie Bars

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Mint Oreo Layer

  • 2 cups mint Oreo cookie crumbs
  • 6 Tb butter, melted
  • 1 Tb creme de menthe liquor or 1 tsp mint extract
  • For the Cookie Layer

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 Tb creme de cacao liquor or 1 tsp vanilla
  • Mint Chocolate Layer

  • 1 - 10 oz bag Nestle dark chocolate and mint morsels
  • For the Crème de Menthe Glaze

  • 1 cup powdered sugar
  • 2 1/2 Tb creme de menthe liquor or 1 tsp mint extract plus 2 Tb milk and 3 drops green food coloring

Instructions

  1. Preheat oven to 350 F.
  2. Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter. Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.
  3. In a stand mixer combine the butter shortening and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well. In a separate bowl whisk together the flour baking soda and salt. Beat this into the butter and sugar mixture.
  4. Carefully spoon the mixture onto the Oreo crust being careful not to disturb the Oreo crust. Using a rubber spatula or greased fingers press the cookie batter onto the Oreo crust.
  5. Sprinkle the chocolate and mint chips on top of the cookie batter layer.
  6. Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.
  7. Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.
  8. Cool completely at room temperature or chill in refrigerator 2 hours or overnight before cutting into bars. To easily cut the cookies into bars, lift out by foil and transfer to cutting board, and using a sharp knife cut straight down to make 48 or 56 squares.

Notes

Store in an airtight container in the refrigerator up to two weeks.

 

Countdown to 2015: Best Desserts

Everyone loves dessert!.  

I am wrapping up the year with the Best from Famished Fish. I’ve been sharing top recipes from my kitchen through great friends in my blogging network like Sarah  from Fantastical Sharing of Recipes, who is also a big part of The Secret Recipe Club that I join in every month.

Over the remaining 2 days, I will share with you a countdown of my reader’s favorite recipes from the categories below.

Countdown to 2015 | Famished Fish, Finicky Shark

Let’s continue with Desserts, because we always save room for dessert. Those sweet teeth always need attention 😉

Best Desserts | Famished Fish, Finicky Shark

Sweet Potato Butterscotch Chip Cookies | Chocolate Christmas Pudding Whoopie Pies | Nusskuepfels – Apple Walnut Hungarian Cookies | S’mores Cookies | Lowfat Fudgy Brownie in a Mug | Gluten Free Peanut Butter Chocolate Cupcakes

Now, MY favorite desserts…PB&J Blossoms  and Strawberry Peach Tart

Want more Desserts? Click here.

Which has been your Famished Fish fave?

 

Creamy Salted Chocolate Chip Cookies – #SRC

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

I’ve never been to a cookie exchange. I’ve always wanted to. But then, I may take days to decide on a cookie that I truly cared about sharing. This week the Secret Recipe Club members opted for a virtual Christmas Cookie Exchange for the holidays.

SRCCookieCarnival

There were so many cookies on Nicole’s blog over at I Am a Honey Bee. I had a hard time choosing between her Maple Walnut Oatmeal Cookies or her Monster Cookies for my kids. If I had seen her latest Chocolate Mint Chip Sandwich Cookies before these ones, I’d have dove in. I’ve been obsessed with chocolate and mint lately.

But this recipe had me at Sea Salt. Just like Nic (hey, she goes by the same nickname as my son!) loves salt over chocolate, I love salt with chocolate!

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
I opted for her Pillowy Chocolate Cream Cheesy Cookies. I loved the sea salt on the chocolate tangy cookie!

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
I hope you decide to pop on over to Nic’s blog at I Am a Honey Bee. This gal from Connecticut had a couple mishaps in high school with a sewing machine and a treadmill, that I enjoyed reading about. But I’m pretty sure she’s best in the kitchen than her high school activities 😉

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
So please, for the love of cookies, make these, and go visit I Am a Honey Bee.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Ingredients:
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
8 oz Neufchatel cream cheese, softened
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups semi sweet chocolate chips

Directions:
Preheat the oven to 375F.
Combine the flour, baking soda and salt in small bowl and set aside.

In a mixing bowl or stand mixer, beat the softened butter, granulated and brown sugars and vanilla, until light and fluffy.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
Beat in the eggs, one at a time, followed by the softened cream cheese. (I used Neufchatel cream cheese instead of full fat, which created a slightly lighter cookie.)

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Gradually beat in flour mixture, then the chocolate chips.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Try very hard not to eat the cookie dough 🙂

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Using a cookie scoop, drog by spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats or parchment paper.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 1 minute before transferring to a cooling rack.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Store in a covered container in the refrigerator up to one week.

What is your favorite cookie combo?

Creamy Salted Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 60

Per Serving 119 calories

Fat 6 g

Carbs 14 g

Protein 1 g

60


Creamy Salted Chocolate Chip Cookies

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 oz Neufchatel cream cheese, softened
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi sweet chocolate chips

Instructions

  1. Preheat the oven to 375F.
  2. Combine the flour, baking soda and salt in small bowl and set aside.
  3. In a mixing bowl or stand mixer, beat the softened butter, granulated and brown sugars and vanilla, until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the softened cream cheese.
  5. Gradually beat in flour mixture, then the chocolate chips.
  6. Using a cookie scoop, drog by spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats or parchment paper.
  7. Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 1 minute before transferring to a cooling rack.

Notes

Store in a covered container in the refrigerator up to one week.

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PB&J Blossoms – Back to School Goodies

PB&J Blossoms | Famished Fish, Finicky Shark

I’ve been waiting for this moment. It’s been a great summer. But it’s been an extremely loooong summer.

When your oldest kid goes from private school, to online home studies, to a very looooong summer because he switched school schedules, and your middle child went from public school to summer school short schedule, and your preschooler-well-stopped attending preschool—well, wouldn’t you be counting the days for school to begin too?

I guarantee my husband is, since he is home with them all day long!

PB&J Blossoms | Famished Fish, Finicky Shark

Yes, it’s THAT time of year, when the kids go Back To School! And it’s that time for peanut butter and jelly sandwiches and sack lunches. And it’s time to Fill the Cookie Jar! 😉

PB&J Blossoms | Famished Fish, Finicky Shark

Because personally, I’d prefer a PB&J Cookie to a PB&J Sandwich. And these cookies here are just the treat to sneak into your kids school lunches.

PB&J Blossoms | Famished Fish, Finicky Shark

Meet the PB&J Blossom Cookie

Crunchy on the outside, chewy in the middle, with a dollop of sweet sticky jam on top, these cookies are over-the-moon delicious! Trust me when I say, you can’t stop at one.

And the kids really loved helping with these! Especially my Sous Chef Angel, who instructed Jesse and Nicolas just how to roll the cookies in a ball and coat them in sweet sugar.

PB&J Blossoms | Famished Fish, Finicky Shark

Never mind if Nicolas sneaks a sample of cookie dough here and there. 😉

PB&J Blossoms | Famished Fish, Finicky Shark

Can you tell these boys recently got out of the pool? This summer is HOT!

PB&J Blossoms

Ingredients:
1/2 cup butter, softened
1/3 cup creamy peanut butter
2/3 cup sugar, divided
1/3 cup brown sugar, packed
1 egg
2 Tb milk
1 tsp vanilla
1 1/2 cups flour
1/3 cup shredded sweetened coconut
1 tsp baking soda
1/2 tsp salt
1/2 cup seedless jam, any flavor
48 peanut halves

Directions:
Preheat oven to 375F.

In a large bowl or stand mixer, cream together the butter, peanut butter, 1/3 cup of the sugar and all of the brown sugar, until light and fluffy.

PB&J Blossoms | Famished Fish, Finicky Shark

Add the egg, milk and vanilla and mix well.

Combine the flour, baking soda and coconut and gradually mix in to the peanut butter mixture until combined.

PB&J Blossoms | Famished Fish, Finicky Shark

Using a cookie scoop, scoop into 48 balls.

PB&J Blossoms | Famished Fish, Finicky Shark

Roll each ball lightly to smooth.

PB&J Blossoms | Famished Fish, Finicky Shark

Carefully roll each cookie ball in the remaining 1/3 cup of sugar.

PB&J Blossoms | Famished Fish, Finicky Shark

Bake in batches, about 12 cookies per baking sheet, for 9 to 10 minutes, until lightly browned.

Immediately press a crater into each cookie with the back of a small spoon.

PB&J Blossoms | Famished Fish, Finicky Shark

Place 1/2 teaspoon of jam into each cookie crater.

PB&J Blossoms | Famished Fish, Finicky Shark

Top each cookie with a peanut half.

PB&J Blossoms | Famished Fish, Finicky Shark

Serve warm or cool on a wire rack and store. Store covered in the refrigerator up to 2 weeks.

Recipe derived from Kraft Peanut Blossoms

 

For more cookie inspiration, visit my friends below!

 

PB&J Blossoms

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Number of servings: 48

Per Serving 73 calories

Fat 3 g

Carbs 10 g

Protein 1 g

48


PB&J Blossoms

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup creamy peanut butter
  • 2/3 cup sugar, divided
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 2 Tb milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/3 cup shredded sweetened coconut
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup seedless jam, any flavor
  • 48 peanut halves

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl or stand mixer, cream together the butter, peanut butter, 1/3 cup of the sugar and all of the brown sugar, until light and fluffy.
  3. Add the egg, milk and vanilla and mix well.
  4. Combine the flour, baking soda and coconut and gradually mix in to the peanut butter mixture until combined.
  5. Using a cookie scoop, scoop into 48 balls. Roll each ball lightly to smooth. Carefully roll each cookie ball in the remaining 1/3 cup of sugar.
  6. Bake in batches, about 12 cookies per baking sheet, for 9 to 10 minutes, until lightly browned.
  7. Immediately press a crater into each cookie with the back of a small spoon. Spoon 1/2 teaspoon of jam into each cookie crater. Top each cookie with a peanut half.
  8. Serve warm or cool on a wire rack and store. Store covered in the refrigerator up to 2 weeks.