A Recipe for Maggie

Yesterday was my sister’s birthday.  And no, I didn’t forget.  In fact, I called her at 6:35am (she has a baby and is a teacher, she’s up!) to wish her “Happy Birthday.”  By the way, she was up – changing a dirty diaper.  How’s that for bringing in 25?

Happy, happy birthday to the best sister I could ever ask for!  I can’t believe my “little” sister (she’s still little in size) is a quarter of a century.  It seems like yesterday we were having “giggle fits” in the back of Momma’s van and fighting over “who was” Kelly on Saved by the Bell.  You’re my favorite sister and my best friend.  I love you to the moon and back.

Here’s a sweet cookie for a sweet sister.

Peanut Butter Cup Chocolate Cake Mix Cookies

They shouldn’t be yellow and orange but I couldn’t find mini Reese Cups in my small little town so I went with Reese Pieces.  Four ingredients!  That’s it.  They are insanely chewy.  No hard cookies here.  Maggie, you’ll LOVE these!!!!

I should probably send her some….


Best served warm.

I love making cookies.  I love how they warm and comforting they are about 5 minutes after they come out of the oven.  All cookies are best served warm.  Especially Peanut Butter-Cup Cookies.  I had some bite size Reese cups leftover from another Sunday baking adventure so I figured I might as well finish off the bag.  Big Guy was a fan.  I think he even snuck another cookie when I wasn’t looking.

Never eat a cookie without popping it into the microwave.  Unless it’s straight outta the oven.

Today I’m thankful for my large kitchen.  It’s my favorite room in the house!


“Big Guy, do you want me to make you a sweet treat tonight?” 
“Sure, if you’re up to it.” 
“Chocolate or not chocolate?”
“Not chocolate.”

Done and done.  Snickerdoodles it was.  Off to the store I went, shopping list in hand.  On that shopping list:  cinnamon chips.  The snickerdoodle recipe I was using was a little more “modern” if you will.  The base, white cake mix.  If “modern” means less flour measuring and pinches of salt, I’m in.  This modern recipe also called for cinnamon chips.  Guess what?  Our local grocery store didn’t have cinnamon chips.  Imagine that.  And I wasn’t about to drive around looking for a bag of cinnamon chips.  A traditional snickerdoodle consists of a sugar cookie base rolled in cinnamon and sugar.  So I thought to myself, while standing in the baking aisle blocking all “traffic,” “Self, forget the chips of cinnamon and do something crazy.”  Insert my crazy choice:  toffee chips.  Thus “Snickerdoodles” became “Toffeedoodles.”


1 box white cake mix
2 eggs
1/3 cup vegetable oil
1 cup toffee chips

Mix together the cake mix, eggs and oil.  Fold in the toffee chips.  This batter is thick, so don’t fret.  Roll into balls (about 1-inch) and then roll in the cinnamon and sugar mixture.  Bake at 350 degrees for about 10 minutes or until slightly brown (done looking, folks). 

it was very sunny

These cookies got Big Guy’s approval.  A little crisp on the outside, nice and soft on the center. 

to go box

And the guys at Big Guy’s work must have approved, too.  This came home empty Monday evening.  Not a crumb in sight.

Naughty: Paula Deen style

If you’re on a diet you may want to stop right here and refrain from reading this post.  You’ll only be torturing yourself.  What I’m about to show you is naughty.  It’s naughty in a very Paula Deen way.

Mrs. Paula

(photo from googleimages)

Paula loves her butter.  And if you don’t like the thought of two sticks being in an indulgent dessert, then go no further.  I think I even stunned Carie with this “cookie.”

Chocolate Chip Oreo Cookie Sandwich.  I went there.  And it was blissful. 

naughty baking


cookie dough

That cookie dough alone is indulgent.  But I couldn’t stop there.  I mean, I had leftover Oreos in the pantry.  They were reduced fat Oreos.  😉


These aren’t for the faint of heart.

sandwich time

Chilling the dough before this step is vital.  If not, the dough just doesn’t want to cooperate.

can i even call these cookies?

These cookies are monstrous.  I’m talking, “as big as your face” sized cookies.  Bake at 350 until browned (it took mine longer than the recipe stated – I’m thinking I went a little “large” with my cookie dough scoops). 


Big Guy was a little scared.  I wasn’t scared.  I wanted to dig in.

stuffed choco-chip cookies

Let them cool…if you can wait that long.


While they were cooling, I was drooling.

I did have some self-restraint.  I devoured one of these at halftime.  Then promptly fell asleep on the couch in a sugar coma.  So.worth.it.

p.s. warming up these bad boys make them even more naughty.