MINI COOKIE CAKE RECIPE RECIPES
MINI CANDY BAR COOKIES RECIPE | ALLRECIPES
Delicious cookie recipe with mini candy bars wrapped in a quick dough made from cake mix. This is a recipe passed down from a dear friend who would make these for her son when he was deployed to Iraq.
Provided by hcampbell
Categories Desserts Cookies Filled Cookie Recipes
Total Time 1 hours 0 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 5 dozen cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Unwrap all the mini candy bars.
- Empty the 2 cake mixes into a large bowl, and stir eggs, vegetable oil, and water into the mixes. The batter will be stiff. Roll heaping tablespoons of dough into 1-inch balls. Push a mini candy bar into the cookie ball, and carefully cover the entire candy piece with dough. If any chocolate is visible, the cookie will leak. Place the filled cookies onto the prepared baking sheets.
- Bake in the preheated oven for 11 minutes. Cookies will not look brown on top. Cool for 5 minutes on the baking sheets before removing to finish cooling on racks.
Nutrition Facts : Calories 133.9 calories, CarbohydrateContent 19.3 g, CholesterolContent 7.4 mg, FatContent 5.9 g, FiberContent 0.2 g, ProteinContent 1.3 g, SaturatedFatContent 1.8 g, SodiumContent 135.4 mg, SugarContent 12.5 g
HOMEMADE COOKIE CAKE RECIPE | ALLRECIPES
Homemade cookie cake is so easy and so much tastier than the store-bought version! Perfect for special occasions and simple enough for an everyday treat! Food coloring can be added to the buttercream, if desired.
Provided by Nourish33
Categories Desserts Cakes Birthday Cake Recipes
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 cookie cake
Number Of Ingredients 14
Steps:
- Beat brown sugar, unsalted butter, and white sugar together in a bowl using an electric mixer until light and fluffy, 3 to 4 minutes. Mix in egg and 2 teaspoons vanilla extract until smooth. With the mixer on low speed, add flour, baking soda, and salt and blend until batter is just mixed. Fold chocolate chips into batter. Batter will be thick. Chill in refrigerator at least 30 minutes to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper.
- Spread batter into the prepared cake pan.
- Bake in th preheated oven until edges are golden brown, about 20 minutes. Slightly cool cake in the pan before transferring to a wire rack to cool completely, about 30 minutes.
- Beat shortening and butter together in a bowl using an electric mixer until smooth. Slowly beat in 3 cups confectioners' sugar until smooth. Mix water and 1 teaspoon vanilla extract into confectioners' sugar mixture; add remaining confectioners' sugar and mix until buttercream is smooth. Add more water to thin, if needed.
- Spread buttercream onto cookie cake.
Nutrition Facts : Calories 758.3 calories, CarbohydrateContent 101.4 g, CholesterolContent 79.6 mg, FatContent 38.9 g, FiberContent 1.9 g, ProteinContent 4.7 g, SaturatedFatContent 20.4 g, SodiumContent 322.2 mg, SugarContent 80.2 g
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THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE RECIPE | ALLRECIPES
This is a dense cake with milk chocolate chips that makes a great snack. Kids love it.
From allrecipes.com
Reviews 3.8
Total Time 35 minutes
Category Desserts, Chocolate Dessert Recipes, Milk Chocolate
Calories 282.2 calories per serving
From allrecipes.com
Reviews 3.8
Total Time 35 minutes
Category Desserts, Chocolate Dessert Recipes, Milk Chocolate
Calories 282.2 calories per serving
- Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.
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PARISIAN COOKIE CAKE RECIPE - NYT COOKING
A cross between an American chocolate chip cookie and a French shortbread, this treat was inspired by one created by François Perret, the pastry chef of the Ritz hotel in Paris and its patisserie, Le Comptoir. Chewy and crunchy, this cookie as big as a cake is as much fun to eat as it is to make. The base is sweet, tender and caramel-flavored from turbinado sugar. You also catch a bit of nuttiness: That’s the almond butter that’s mixed into it. It’s delicious and intentionally plain because all the excitement is on the top of the cookie, which is paved with chopped almonds and chunks of chocolate, dabbed with caramel and sprinkled with fleur de sel.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american, french
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american, french
- Bake the cookie for 22 to 25 minutes, or until a tester inserted into the center comes out clean. Transfer the baking sheet to a rack and immediately — and carefully — open and lift off the springform. Let the cookie cool to room temperature, then dot the surface with caramel sparingly or generously; if you’d like, you can drizzle the caramel. Sprinkle the top lightly with fleur de sel. Cut the cookie into 10 to 12 wedges, or go rogue and cut it into other shapes. Wrapped, the cookie will keep for about 4 days at room temperature.
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HALLOWEEN MINI-CAKES RECIPE: HOW TO MAKE IT
Pumpkin and ghost cookie cutters make it a snap to shape these cute little cakes. A simple icing gives the sweet treats their spook-tacular look. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4
Total Time 01 hours 20 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 4
Total Time 01 hours 20 minutes
Category Desserts
Calories per serving
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