Butterfinger Brownie Cookies

This recipe follows the Chocolate Mint Brownie Cookie Recipe but substitutes crushed Butterfingers in place of the Andes Mints. It was so good I thought I would share it as a separate recipe.

Ingredients:

• 1/2 stick unsalted butter, cut into pieces
• 1 cup semi-sweet chocolate chips
• 1 cup sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 1/3 cup + 1 tbsp all purpose flour
• 1/8 tsp baking soda
• 2 cups chopped Butterfingers candy bars (7.8 oz - 2 of the 6 packs you find on the candy aisle worked perfectly) (food processor or bag and hammer method work to obtain the chopped pieces)

Directions:

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper/baking sheets
2. Place butter and chocolate chips in glass microwave safe bowl/measuring cup.
3. Microwave for 1 minute 30 seconds, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (or if you want to go old school, you can use the double boiler method to melt the chocolate and butter)
4. Stir in sugar, salt and vanilla into the chocolate mixture.
5. Add 1 egg, stir in completely, then add the 2nd egg and stir in completely.
6. In a small bowl, whisk together the flour and baking soda. Blend flour mixture in the chocolate mixture.
7. Stir vigorously (or use the hand mixer on low) for 2-3 minutes until thick, glossy, and smooth. 
8. Once batter has cooled, stir in the Butterfingers.
9. Drop heaping tablespoonfuls of batter onto cookie sheets, leaving 2 inches between cookies. 
10. Bake for 10-12 minutes, until they look crackled but still soft and gooey. 
11. Transfer onto cooling rack after they have sat on cookie sheet for a few minutes to finish cooling.

Courtesy of Butterfinger Brownie Cookies

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Chocolate Mint Brownie Cookies

Yields ~ 2 1/2 dozen cookies

Ingredients:

• 1/2 stick unsalted butter, cut into pieces
• 1 cup semi-sweet chocolate chips
• 1 cup sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 5 tbsp all purpose flour
• 1/8 tsp baking soda
• 1 pkg Andes Creme de Menthe Baking Chips

Directions:

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper/baking sheets
2. Place butter and chocolate chips in glass microwave safe bowl/measuring cup.
3. Microwave for 1 minute 30 seconds, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (or if you want to go old school, you can use the double boiler method to melt the chocolate and butter)
4. Stir in sugar, salt and vanilla into the chocolate mixture.
5. Add 1 egg, stir in completely, then add the 2nd egg and stir in completely.
6. In a small bowl, whisk together the flour and baking soda. Blend flour mixture in the chocolate mixture.
7. Stir vigorously (or use the hand mixer on low) for 2-3 minutes until thick, glossy, and smooth. 
8. Once batter has cooled, stir in the Andes Mints.
9. Drop heaping tablespoonfuls of batter onto cookie sheets, leaving 2 inches between cookies. 
10. Bake for 10-12 minutes, until they look crackled but still soft and gooey. 
11. Transfer onto cooling rack after they have sat on cookie sheet for a few minutes to finish cooling.

Inspired from Butterfinger Brownie Cookies

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Butter Pecan Cake Batter Cookies

I have to admit, Cake Batter Cookies may be my new obsession. Like with my Cake Ball obsession, you gotta try the variations of an awesome recipe. First was the Golden Butter Cookies,  then the Mint Chocolate Chip. Now we have moved onto Butter Pecan. I personally LOVE Butter Pecan and was excited to say these are my favorite yet. I added 1/2 cup pecan pieces in addition to the 1 cup of chocolate chips. Here's what I used:

Ingredients:

• 1 (18.25oz) box Butter Pecan Cake Mix
• 1 tsp baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs & oil. Mix until well blended. 
4. Stir in chocolate chips and pecans.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Adapted from Stephanie Cooks via Six Sister's Stuff

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Mint Chocolate Cake Batter Cookies

Now for the variations to the Cake Batter Cookies recipe. The first time I made the cake batter recipe, I  tried Butter Golden cake mix with semi-sweet chocolate chips. They had a wonderful melt-in-your-mouth soft butter cookie taste. I wanted to see if I could duplicate the yummy-ness of the Mint Chocolate Cake Ball recipe - those were reminiscent of Thin Mint cookies. I think I'm on the right track. I didn't have the Andes' Creme de Menthe Baking Chips in the pantry this time, so I had to settle to try with just the semi-sweet chocolate chips. These came out with a better than I expected Mint Chocolate cookie taste. Next time I will try the Andes Mint trick to see if that makes a big difference and update this post. I would not have a problem making this recipe again as is. This batch of cookies barely lasted 2 days in the house. I didn't hear any complaints. :) Here's what I used:

Ingredients:

• 1 (18.25oz) box Butter Golden Cake Mix
• 1 tsp baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 cup semisweet chocolate chips
• 1/4 tsp peppermint extract

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs, oil, & peppermint extract. Mix until well blended. 
4. Stir in chocolate chips.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Adapted from Stephanie Cooks via Six Sister's Stuff

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Cake Batter Cookies

I stumbled over this recipe and had to try it. The thought of a box of cake mix to make cookies intrigued me. I was pleasantly surprised that the recipe was super easy and very delicious!

Ingredients:

• 1 (18.25oz) box cake mix of choice
• 1 tsp baking powder
• 2 eggs
• 1/2 vegetable oil
• 1 cup semisweet chocolate chips or other goodies

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs and oil. Mix until well blended. 
4. Stir in chocolate chips.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Courtesy of Stephanie Cooks via Six Sister's Stuff

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Cast Iron Skillet Cookie

(Picture is before baking)

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 egg
• 1 tablespoon vanilla
• 1 tablespoon heavy cream (or milk or half and half - whatever is on hand)
• Chocolate Chips - I used 1/2 bag Semi-Sweet & 1/2 bag Milk Chocolate (I would suggest adding whatever flavor of "chips" you like... I want to expirament with butterscotch and toffee chips in the future. Don't worry - there will be an update)

Directions:

1. Preheat oven to 350 F. Grease skillet with a light coating of canola oil (Rubbed on via a paper towel).
2. In bowl, stir together flour, baking soda and salt
3. In separate bowl, mix butter and sugars until light and creamed together
4. Add egg, vanilla, and cream and stir to incorporate
5. Combine with flour mixture until well mixed
6. Stir in chocolate chips
7. Press lightly into cast iron skillet
8. Bake about 35-40 minutes or until edges are golden 
9. To remove from skillet: Allow to cool completely and place plate over the top of cookie. Turn skillet upside down while holding plate in place. If your skillet is well seasoned, it will fall out without a problem. Place your serving plate on the backside of the cake and hold in place as you flip it right side up again. 

(Courtesy of My Messy, Thrilling Life)

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