Entries Tagged as 'candy'

SweetXO Cookies & Giveaway!




I did something a little crazy; I went into SweetXO, filled up a bag full of candy, went home, and threw everything into a cookie. It was the best decision I’ve made all week.


The result? A cookie that will knock your socks off.


SweetXO has a couple of locations in Southern California. They’re in Agoura Hills, Santa Anita, Huntington Beach, Manhattan Beach, and Thousand Oaks. I went to the location in Agoura and blown away. How have I not visited this store before? It’s basically my dream store that I’ve been picturing in my head for all of these years, but in real life. They have frozen yogurt with over a hundred toppings, ice cream, frozen popcorn (c’mon guys.. FROZEN popcorn!), freshly baked cookies, brownies, warm candied nuts, clothes, assorted bulk candies, a Coke FreeStyle soda fountain, and miscellaneous gifts for everyone in your life.

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It may be a little overwhelming at first, but you’ll soon realize that even though the store carries a lot, it’s very well organized. The store is divided into sections that actually make sense: kids, women, men, frozen goods, and bakery items. As for the bulk candy bins, they’re scattered throughout the store by category.


Let’s talk about the frozen popcorn. They have twelve different flavors that change daily. My favorite was the Cini Mini Pops (cinnamon and caramel), which is basically caramel popcorn rolled in cinnamon sugar. That cinnamon sugar combination gets me every time. All of the popcorn is air popped, gluten-free and vegan!


Right next to the popcorn was their ice cream section. Again, the flavors change daily and are made in house.


Naturally, we had to sample every flavor. They had flavors like frosted flakes, glazed maple donut, and circus animal cookies. My favorite was crumb cake. I topped it with some cookie dough and warm Oreo brownies.


I dove into my ice cream and yelped when I realized that my spoon was changing colors! The cold temperature of the ice cream made my yellowish spoon transform into a dark green color. How fun is that?! Sadly, I had to cut my visit shorter than I wished to catch a dinner. I grabbed a candy bag to fill up from the bins so I would have something to take home with me.


Can you tell that I was in a chocolate mood? Milk chocolate covered pretzels and rainbow sno caps were on my mind.


I loved that their bags had a ziploc top rather than a twist tie or sticker. It makes my life a lot easier since I’m always opening and closing my candy bag to get a bite

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Milk chocolate covered pretzels and rainbow sno caps look better in a cookie than they do in a bag, don’t you think?


The cookies are sweet, soft as can be, and has a lot of different textures going on with the crisp from the pretzels and the bite from the nonpareils.


This recipe comes from Sally’s Baking Addiction. All I did differently was add sno caps and change white chocolate to milk chocolate. Do you live in Southern California and want to visit SweetXO for yourself? Wonderful! I’m giving away a $50 SweetXO gift card on my blog to celebrate it being National Candy Month! Check it out on the Rafflecopter underneath for a chance to win. The contest ends this Saturday, so make sure to do it before then!

a Rafflecopter giveaway



SweetXO Cookies


  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups chopped milk chocolate covered pretzels
  • 3/4 cups rainbow sno caps


  1. Cream butter and sugars together until fluffy. Mix in egg and vanilla.
  2. Gradually add in flour, cornstarch, baking soda and salt.
  3. Stir in chocolate covered pretzel pieces and sno caps, saving a couple to press onto the tops of cookies. Wrap the dough in saran wrap and refrigerate for at least an hour.
  4. Preheat oven to 350F. Drop balls of dough (2 tablespoons each) onto cookie sheet. Press a couple of sno caps onto the top, if desired.
  5. Bake for 9-10 minutes.
  6. Allow to cool for 5-10 minutes on the cookie sheet before transferring to cooling rack to cool completely.

I also have bigger news involving SweetXO coming up soon, so stay posted to hear more!

Peepsters Stuffed Cookies




You may have seen on my Instagram earlier this week that I was trying to figure out something to make with all the Peeps for Easter. Bunnies and chicks were all over my kitchen!


It didn’t take me long to spot these Peepsters. I have never seen or heard of them until now. Curious as I am, I immediately ripped open the bag to see what they were.


They’re dark (also comes in milk) chocolate bites with a marshmallow flavored creme in the center. The pastel foil wrapping is perfect for your Easter candy dish.


I went online to the Peeps website to see if they had any recommendations for baking with Peepsters. Sure enough, I found a cookie recipe to try.



It’s basically a chocolate chip cookie recipe, but instead of using regular chocolate chips, you replace them with cut up Peepsters.


The inside of the Peepsters didn’t melt away while baking, thanks to a couple of hours in the freezer.


I threw some Easter sprinkles on top to make the cookies a little more festive.


Overall, it’s a simple and wonderful recipe from Peeps. The cookies were chewy, definitely on the sweeter side, and had a cooked brown sugar taste.

I started making the cookies as directed in the recipe by rolling the dough to cover all of the Peepsters, but that got a little difficult. I ended up stirring the pieces into the dough ball, not worrying whether the dough was covering each piece of chocolate or not. Honestly, I didn’t notice a difference between the two versions. Make your life a little easier by carefully stirring the chopped Peepsters into your cookie dough rather than trying to fully cover each piece.

Peepsters Stuffed Cookies

Yield: 24 cookies


  • 2 ¼ cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs


  1. Using a sharp kitchen knife, cut each PEEPS® PEEPSTERS® candy piece into quarters. NOTE: For best results, freeze the pieces for 2 hours before beginning recipe.
  2. Preheat oven to 375 degrees F.
  3. Combine flour, baking soda and salt in small bowl.
  4. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Gradually beat in flour mixture until combined.
  7. Using a tablespoon, scoop cookie dough and press 4 – 5 pieces of PEEPS® PEEPSTERS® candies into the dough. Cover the pieces of candy with the dough and roll into a ball.
  8. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Reese’s Pieces Peanut Butter Coconut Oil Cookies




Am I the only one that hasn’t jumped on the coconut oil craze just yet? I know people go gaga over that stuff. They put it in their drinks, in their food, in their hair… heck, they even rub it on their faces! That seems a little extreme to me, but hey, I won’t judge until I’ve tried it.

For now, I’m going to play it safe and use it in my baking. Coconut oil is actually very intriguing to me. It’s kind of like play-doh for adults! You never know if you’re going to have solidified coconut oil or melted coconut oil when you open up the can.


Okay, that may not be completely true, but the first time I opened up a can of coconut oil, it was liquid. I bought it in its solid state, so that threw me for a loop.

Now, I know better. On the side of the LouAna 100% Pure Coconut Oil jar, it says that it’s solid under 76 degrees F and liquid over 76 degrees F.


It’s a great alternative to butter, oil, and shortening. LouAna coconut oil also has zero trans-fat, is vegan, and non-GMO! You can buy a jar online here.


The subtle coconut flavor went well in the peanut butter cookies. You can definitely taste it, but the coconut didn’t overpower the peanut butter taste. It also made the cookies very rich and dense.



I added Reese’s Pieces on top of half of the cookies and left the other half plain. Can you guess which one was more popular?


Recipe from Averie Cookies

Reese Pieces Peanut Butter Coconut Oil Cookies

Yield: 2 dozen cookies


  • 3/4 cup creamy peanut butter
  • 1/2 cup coconut oil, softened (consistency of soft butter)
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 to 1 and 1/4 cups all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 box of Reese's Pieces (optional)


  1. Cream together the peanut butter, coconut oil, egg, sugar and vanilla.
  2. Slowly stir in 1 cup flour, corn starch, baking soda, and salt. If your dough seems too wet, add up to another one-quarter cup flour, one tablespoon at a time, for a total of 1 1/4 cups.
  3. Cover the dough with saran wrap and refrigerate for at least two hours.
  4. Preheat oven to 350°F.
  5. Using a medium sized cookie scoop, place dough on baking sheet at least 2 inches apart. If using Reese's Pieces, gently press 4-5 pieces into the top of the cookie.
  6. Bake for 7 to 9 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center.

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