Entries Tagged as 'cookies'

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.

Soft and Chewy Almond Sugar Cookies




I can’t believe how fast this year is going. I’ll be back in LA in exactly one month! Who’s with me? There is still so much to do up here, including using up all my Groupons/LivingSocial deals that I bought. Oakland Zoo, anyone?

I’ve already transferred bases to work out of LAX instead of SFO and it is… different. I miss my SFO crews so dang much and I haven’t even left the city yet! I can honestly say that I work with the best people in the business and I’ve made so many great friends up in the bay. Not just friends, but forever friends. *tear*


Before I get all choked up without even moving anywhere, let’s change the subject. My DF and I have been quite busy celebrating his grandmas’ 90th birthdays (both of his abuelas turned ninety this year!), commuting into LAX for me and studying for finals for him, and crossing things off of our to do list before we move. Let me tell you, it’s a long list.

Cancel cable. Cancel PG&E. Write letter of intent to move out. Schedule moving date. Hire movers. Look for a place to live in LA. To buy or not to buy? Get rid of junk in the apartment. Wonder how the heck we’re going to pack everything into boxes. Clean, clean, clean. Buy wedding suit. Order wedding invitations. Update addresses on a million websites.


I’m getting tired just thinking about it. Let’s talk cookies. I admit that I don’t use almond extract as often as I’d like to. Vanilla extract seems to always be around the house, but let’s not leave our almond buddy out. The aroma that comes out of the bottle after unscrewing the top is unlike any other. It’s not as strong as vanilla and definitely smells less “alcoholic.” It reminds me of almond jello, the white jiggly stuff that Asians use to much in their desserts. I used to (and still do) devour plates of that after it sets.


I used Rodelle Organic Almond Extract for these cookies and they turned out uh-mazing. Great ingredients equal a great product!


The cookies are light, but thick. They’re sweet with just the right amount of almond flavoring. The extra sugar on the outside gives the soft texture a little toughness. This recipe comes from Sing for your Supper.

Soft and Chewy Almond Sugar Cookies


  • 1 1/2 cups sugar
  • 1 1/2 cups (3 sticks) butter, at room temperature
  • 2 eggs
  • 2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups cake flour**
  • 1 cups all purpose flour
  • 2 teaspoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • coarse decorating sugar, for rolling cookies


  1. Preheat oven to 350 degrees.
  2. Cream together the sugar and butter. Stir in eggs, almond extract, and vanilla.
  3. Gradually add in the flours, cornstarch, baking powder, and salt.
  4. Refrigerate the dough for 30 minutes.
  5. Form dough into walnut sized balls and roll in decorating sugar. Place on ungreased baking sheet and press down to flatten slightly.
  6. Bake for 8 minutes; cookies should not brown much at all- do not overbake.
  7. **If you don’t have cake flour, all purpose will work fine

Cran-Pistachio Cookies




With March coming to an end, I’m already thinking about April. It’s Earth Month! I’ve taken the pledge by the Bulk is Green Council (BIG) to purchase bulk foods once a week during Earth Month. BIG is a non-profit organization dedicated to increasing awareness of the environmental and economic benefits of purchasing foods from the bulk bins.


Did you know that:

  • “If Americans purchased all of their almonds in bulk for 1 month, 6,000,000 pounds of waste would be saved from landfills. That’s the equivalent weight of 522.5 elephants.
  • Purchasing oatmeal from the bulk bins saves 5x the waste of its packaged equivalent.
  • If the average American family bought peanut butter in bulk for 1 month, 172 pounds of waste per family would be saved from entering landfills.
  • If Americans purchased all of their coffee from the bulk bins for 1 month (Earth Month), 20,000,000 pounds of foil packaging would be saved from landfills. That’s the equivalent weight of 7,667 compact cars.”



That’s a whole lot one person/family can do for the world. Come and take the Love Bulk Foods pledge every week in April with me over at lovebulkfoods.com! You’ll be entered to win a prize pack filled with everything you need to create a natural pantry stocked with foods from the bulk bins. The prize pack includes:

  • two 100% recycled glass storage jars for an eco-friendly way to store bulk foods
  • one “Love Bulk” branded canvas, all-purpose , reusable tote bag for your grocery shopping trips
  • samples of food from the following companies that can be found in most bulk foods aisles of grocery stores nationwide:
  • non-GMO Certified whole grains from Lundberg Family Farms
  • natural and USDA-Organic trail mix from SunRidge Farms
  • USDA-Organic spices and tea from Frontier Natural Products Co-op
  • All natural French Vanilla and Wild Bluberry Flax granola from Attune Foods

Approximate value of the pack is $75. Winners will be drawn once a week during Earth Month.


This is a soft cookie recipe from AllRecipes. The pistachio flavor from the pudding is very light, so the actual pistachios are a pleasant touch. It’s a great recipe that you can make with the kids, since most of the ingredients come from a box. This would also be a great recipe for Christmas because of the festive colors.

Cran-Pistachio Cookies


  • 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
  • 1 (4 serving size) package pistachio instant pudding and pie filling mix
  • 1/4 cup Gold Medal® all-purpose flour
  • 1/2 cup butter or margarine, melted
  • 2 eggs
  • 1 cup dry-roasted salted pistachio nuts, chopped
  • 1/2 cup dried cranberries, chopped


  1. Mix cookie mix, pudding mix and flour in bowl. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; blend well.
  2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten.
  3. Bake at 350 degrees F for 9 to 11 minutes. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

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