Yesterday, I participated in my first ever cookie exchange. I was so excited. There was only two rules. We had to bring 3 dozen of cookies and they must be homemade (No store bought or pre-made dough).
A hunting I went to look for something "easy". I don't consider myself an expert my any means but I do loke to try new recipes and have other people try them.
Thanks to
Pinterest, I found my two recipes.
1. No Bake Cake Batter Truffles courtesy of
Chef in Training and
2. Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar courtesy of
Kevin and Amanda
This is also my first virtual cookie exchange. You too can link up.
NO BAKE CAKE BATTER TRUFFLES
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 1 ½ cups flour
- 1 cup yellow cake mix
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 3-4 Tablespoons milk
- 2 Tablespoons sprinkles
Truffle Coating:
- 16 ounces (8 squares) almond bark (or white candy melts)
- 4 Tablespoons yellow cake mix
- sprinkles
Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.
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| First time I used this mixer my mother gave me. I had always wanted one a mixer and it came with a bowl and everything. I was super excited. |
Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency.
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| I had meatballs in the little crockpot cookin'. |
Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.
Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles.
Repeat with remaining balls until finished. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself}
Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.
In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos.
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| When it's just you cooking, you can lick the bowl all by yourself. It was nice! |
Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix (I did not do this step). Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.
I didn't get a real good picture of the finished product. You can go to my friend's page to see the finished product when we made at her house. Pam at
It's My Life.
Also linking to Branson's Cookie Countdown at
My Reflection of Something.
